HOME INTERESTS.

Otago Witness, Issue 1893, 2 March 1888, Page 34

HOME INTERESTS.

Ceeam Carrots — Cut in 4-in bits one pint of carrots. Boil in just enough salted water to keep from burning; when tender add one pint milk or cream, one tablespoonful cornstarch, butter the size of an egg, salt and pepper to season. Simmer five minutes and serve very hot. French Pancakes. — Best 2oz of butter to a cream, and beat two eggs till they are light ; blend with these 2oz fine flour, and the same 'weight of powdered sugar. Thin the mixture by adding gradually half a pint of new milk. Bake on buttered tins, and beat the mixture until it is poured on them to be put into the oven. Superfluous Hair.— The removal _ of superfluous hair from the skin is possible both by means of depilatories and by electricity. The former are mostly preparations of sulphide of barium orsulphide of calcium, and the process by electricity is very slow,

each hair root hating to 1 be killed sepa-< rately. Apple Omelet.— Peel ftad quarter six apples; stew them until tender; ttien.add two tablespoonf uls of butter, half a cupful ct sugar, a little nutmeg or candied lemon peel, and three eggs ; beat the whole well together and fry as an omelet ; or it is very nice sprinkled with cracker crumbs and baked in an ovep for 15 minutes. Apple Ginger. — Take 41b of apples, weighed after they nave been pared and cored, and cut them into quarters ; make a syrup of 21b sugar boiled in one pint of water and pour it over the fruit. Let the apples stand in this two days, then add 41b loaf sugar, and the chopped rind juice of three lemons. Put into a muslin bag 2oz of bmised ginger and a little cayenne. Let all simmer until the fruit is soft, but not broken, and the juice clear; ponr in a glass of gin. , Curried Sardines.— Have you ever tried curried sardines ? If not, do. Pour all the oil from a box of sardines into a f ryingpan, mix a dessertspoonful of curry powder smoothly with a very little water, and add this to the oil; add a teaspoonful of chutney, and a little arrowroot mixed smooth with wator, with a couple bay leaves, to the sauce, and stir it over the fire till it is as thick as melted butter. Put the sardines into the oven tiil quite hot, dish them on a very hot dish, pour the sauce, removing the bay leaves, over them, and serve with plain boiled rice. Bottling Fruit Whole.— Putting fruit up whole without sugar, one of the newer modes in vogue, is substantially as follows : Fill clean, dry, wide-mouthed bottles with fresh, sound fruit; add nothing, not even water. Be sure that the fruit is well and closely packed in, and ram the corks— of best quality— tightly down into the neck of the bottles until level with the glass. Now tie the corks tight with strong twine, and after putting the bottles into bags, stand them into a pan or boiler of cold water. Let the fire be moderate, and bring the water to boiling. Boil gently for 10 minutes, remove from the fire and allow all to cool. Next remove the bottle?, wipe them dry and dip the corks in melted resin or boiling wax, taking care to cover every part of the cork. This process is said to keep the fruit sound and fresh for years. Housewives in general will prefer to test it well and become familiar with all small details, such as the length of time for boiling different fruits, before employing it extensively. _