Home Interests.

Otago Witness, Issue 1548, 9 July 1881, Page 26

Home Interests.

Tumblers that have had milk in them should never be put into hot water.

Claan oilcloths with milk and water ; a brush and soap will ruin them.

A small piece of charcoal in the pot with boiling cabbige removes the smell. Broil steak without salting, Salt draws the juices ia cooking ; it is desirable to keep these in if possible. Cook over a hob fire, turning frequently, searing on both sides. Place ou a platter, salt and pepper to taste.

If when bread is taken from the oven the loaves are turned upßide down in the hot tins and are allowed to stand a few minutes, the crust will cut easily.

To Cure a Fblon. — As soon as the parts begin to swell wrap the parts affected with a cloth thoroughly saturated with tincture of lobelia, and the felon is dead. The skin of a boiled egg is the most efficacious remedy that can be applied to a boil. Peel it carefully, wet and apply to the part affected. It will draw off the matter and relieve the soreness in a few hours.

It is ol aimed that celery when boiled and served with hot milk is a cure for rheumatism and for smallpox. The remedy, it is Baid, has been tried by physicians with uniform success in severe ca&es of rheumatism, gout, and for small-pox ii; is pronounced a specific. Beef having a tendency to be tough can be made very palatable by stewiog very gently for two hours, pc operand salt, taking out about a pint of liquid when done, and letting the rent boil into the meat. Brown the meat in the pot. Aftev taking up make a gravy of the pint of liquid saved. JRiok Buns. —Mix two ounces of ground rice with cix ounoes of flour and one teaspoonful of baking powder, rub in an ounce Qi fresh, butter and, |wg o\xm% of sifted

sugar. Boat up an egg in a quarter of a pint of milk with a little lemon or any spice flavouring ; have ready small patty pans i well greased, half fill each with the c»ke mixture, put at onoe into the oven, and bake gently for a quarter of an hour. Homb-Made YBiST.— loz hops, half-pint of malt, put into a saucepan with two quarts of water, let it boil gently three hoars, strain the liquid through a hair sieve into a bssin ; let it stand until lukewarm, then add one tablespoonful each of very coarse moist sugar and,flour, and half-pint of yeast ; stir well together, cover with a coarse flannel, let it stand in a moderately warm place twelve hours, then stir again, and bottle at once, about half-pint in each bottle, and cork tightly. This will keep a fortnight, always reserving one bottle to ferment the freshly-made yeast. Great care must be used in cleaning the bottles. Thk Real Cornish Hkavy Cakb.— lib of fresh butter, lib of flour, 6oz of currants, a pinch of salt. Take one £lb of the bntter and rub into the flour, make it into a stiff dough with cold water ; having added the currants and salt, roll it out on the board ; take another Jib of butter and lay it in small portions over the dough, flour and fold it up, roll again twice, adding the remainder of the butter, then roll it out finally an inch thick ; score the surface in small diamonds, brush over with milk, and bake half an hour in a quick oven. A half-teaspoonful ol baking powder may be added if approved of. Oream may be used instead of butter, but the latter is the best, as the cake is much more flaky.

Smyrna Pudding.— Take the inside of a small loaf of bakers' bread, put it into a deep dish with four ounces of butter ; pour over it one pint of boiling milk ; after remaining a suffioient time to become completely saturated, mash it until very smooth and fine. Whisk six eggs until thick and light, which stir in gradually ; then add one quart of milk. Mix all well together, and sweeten and flavour to taste. Pour tho mixture into a pudding dish and bake in a quick oven. When done and cold have ready some canned peaches, drained from their juice, and just before serving place as many on the top as the dish will conveniently hold. Sift a little white Bugar over the peaches and send to the table.