HOME INTERESTS.

Otago Witness, Issue 1974, 19 September 1889, Page 34

HOME INTERESTS.

Whitening the Hands.— Stir a halfteaspoonful of camphor into half a cup of glycerine. Pour it into a pint bottle. Shake it thoroughly, and fill the bottle up with rose-water. Then rub into the hands while they are wet after washing, and wipe off with a towel.

CBEAMED EGGS. — Hard boil half a dozen eggs. Make a white sauce as follows : — Melt a piece of butter the size of a large egg in a saucepan and stir in two tablespoonfuls of dry flour, letting it cook till it bubbles all over, add two cups of hot milk, stirring it till it is thick and smooth. Cut the eggs in half and arrange on a warm platter ; pour the sauce over and serve.

Oeange Wine. — To five gallons of water put 121b loaf sugar and the well beaten whites of five eggs. Boil for three-quarters of an hour, skimming well, and while hot pour it on the juice-and rinds of 12 large oranges and three lemons ; when milk warm stir in five tablespoonfuls of good yeast. Let it work two days, stirring twice a day, then put it into a cask, leaving it open till it has done working. Bottle in six weeks.— Bessie Tremaine.

OfiANGE CAKE.— This is a nice cake. One cup of sugar, one half cup of butter, two cups of flour, two eggs, one half teaspoonful of soda in one half cup of milk, one teaspoonful of cream of tartar in the flour, the grated peel of one orange. For the frosting take the juice of the orange made very thick with frosting sugar and spread on the top of the cake as soon as taken from the oven. Bake it in a square tin.

Fkbnoh Salad.— Pick the lettuces to pieces, wash each leaf carefully, and dry them well in a napkin. Break the leaves into suitable pieces, and put them all into a salad bowl, that has been rubbed with a shalot. Then pour on to the salad one tablespoonful of vinegar and three tablespoonfuls of oil. Season with pepper and salt ; sprinkle over it some finely chopped chervil and tarragon, and mix it all up well ; cut up some hard boiled egg in slices and lay them on the top. It is most important that the salad should be well dried, and it should never be touched with a knife. — Vie.

Roast Bee* Minced. — Place a spoonful of flour in a pan and brown it with some butter. Add some gravy, and season with sweet chopped herbs and salt and pepper. When nearly ready, put in a little more butter and mix it with the other ingredients, then put in the minced beef, make it very hot, but do not let it boil. Send to table with eggs ranged round the dish.

Plain Fried Chops.— Trim the superfluous fat from the chops ; round them into shape. Fry them in butter, turning them with a slice. Do them nicely brown on the outside and tender rosy-red within. Lay them on a hot dish. Dust a little flour into the butter in which they were fried ; brown it, dilute with a tablespoonful of catsup, and the same quantity of mutton broth ; season with pepper and salt. When this sauCe is worked smooth pour it over the chops and serve.