HOUSEHOLD HINTS.

Timaru Herald, Volume LXXIX, Issue 12111, 4 July 1903, Page 3 (Supplement)

HOUSEHOLD HINTS.

Clean your lamp wicks and. burners by boiling dn soda, water. Place two small marbles in the tea-kettle, and! the lime will soon ail break off.

Hatting will lie much more smoothly if sewed like carpet 'than when tacked down. An old piece of -soft silk is the best dust cloth for highly-polished woodwork. A.camel's hair brußh is the best for bric-a-brac.

To Prepare Vegetables.—Carrots should bo scraped, potatoes peeled thinly but evenly, and turnips and parsnips evenly and thickly. To Cook Fish.—Water should be kept a little below boiling point for cooking fish. Fast .bubbling breaks the skin and spoils the appearance. TojCook Bice so that Every Grain will be Separate.—Put in boiling salted water, and boil i&pidly. When tender, drain the water off, ittyen take the cover off and fork it up". Chocolate Sandwiches.—Grate some chocolate finely, and make it into a stiff paste with whipped cream; add' a few drops of vanilla. Spread on thin bread and butter, and cut into fancy shapes. There is nothing that gives so much help as ammonia in house cleaning. It is good for cleaning windows, woodwork and picture glass,- and there is nothing better for cleaning carpets. Use about a tablcspoonful in a gallon of rain water. A Serviceable Cement.—The white lead that is. used in painting in oils, and which may be bojughi in any shop where art paints are sold, is, am -excellent cement with which to mend China). ; It is so durable that dishes mended wiili it- may be put into water without injury. liight Cakeß.—A light cake made with plen*tyJof .eggs should be sufficiently liquid 1 'to pour; but when baking powder is substituted for some of the eggs the mixture should be stiff. A very hot oven hardens the outside, so lira tithe cake cannot rise, Regular, moderate heat is required. To Boil Eggs for Invalids. —Bring the water to the boil, then take the saucepan off the fire and place the egg in it for five minutes. This will cook the egg perfectly without making ihel white hard and indigestible. It is also__.wett to boil an egg intended for a young chil3 in (this manner. Cottage Cheese.—Heat sour milk slowly until the whey rises to the top; pour it off, put the curdl in a bag, and let it drip for six hours without isqueezing it. Put it, into a bowl, and break it up with a wooden spoon. Season with salt, and mix into a paste with a little cream or butter. Mould into balls and keep in a cold.place.

Hard-boiled Eggs.—Cover entirely with cold wa'ler, ptvt on the back of the stove; When 'they boil, let boil about four minutes. Tako off, let the cover remain on, and let them stand in tho water until the shells »r© cool enough to 'handle. They are very nice, ma-shed witji a, fork and served with some kind of fins table sauce.

Cheese Biscuits.—Have ready some puff paßtq, *n<r .sprinkle over it a little cayenne and aa mugh grated Parmesan cheese as the

paste will take; double up the pasta and roll it out thin, and cut it with a round paste cutter; glaze with an egg; arrange on a. floured tin, and bake in a sharp oven until a light yellow colour. Lining Paper.—There should he a good supply of kitchen paper in the house. It is useful for lining cake tins, covering light puddings, receiving fried fish, rissoles, fried' potatoes, to absorb the fat, while they dry for a moment before the fire. It is also clean and fresh for lining shelves, and looks much better for the purpose than newspaper. Baspberry Custard—lake half a pint of raspberry jam, and press through a sieve to remove the seed's. Stir a dessertspoonful of cornflour into a pint of milk, free it from any small lumps, mix with the juice, and add a. beaten egg. Place the whole in a clean enamelled l saucepan, stir constantly tiU it boils;, and set aside to cool. Serve in glasses. Seed Cake.—A cupful and a half of sugar. To this add! the separate beaten white* and yolks of three eggs, then one-half cupful of milk. Then add one cupful of flour, sifted three times, with one teaspoonful of baking powder, and' add enough more sifted flour to make a thin batter, and add caraway seed. Bake in a square, buttered pan, and ice.

Bird's Nest Pudding.—Mix with one pint of milk sufficient flour to make a batter, 'adding two eggs and a little salt; cream half a cup of butter and one cup of sugar; pare and core nine tart apples; arrange in a dish, and fill the apples with the sweetened butter, and the spaces between with the batter; bake in a moderate oven one hour; serve hot with sugar sprinkled over.

Mock 'Buck.—Take a around of steak, porterhouse preferable, roll up es you would a jelly roll, tie with strings and pour melted vegetable oil or butter on top of it. Put in a hot oven and' baste often with the oil. You can tell when it is dtone by trying with a, fork. Season when about-half done; if,you season with salt when first put in the oven, it will draw the juices of the meat out and harden it- .'-.;.■.

Canary Pudding.—The weight of three flour and butter, the weight of two eggs in sugar, the rind of one small lemon, three eggs. Melt the butter, but do not allow it to oil; etir 'to this the sugar and finelyminced .lemon, peel-, and slowly dredge in the flour, keeping l the mixture well stirred. Whisk the eggs, add these to the pudding, beat all the ingredients well together, and put them into a buttered ibasin. Boil for two hours and serve with sweet melted butter.

Crecy Soup.—The soup, of course, is prejared beforehand, and only needs heating for supper. Scrape four carrots, cut up the red part small, cut also all the white part of a head y of celery and slice two onions from top to bottom. Put these vegetables in a quart of slock, boil till tender, then drain the stock away frqjn the vegetables, bruise them in a mortar, return them to the stock and boil up. Rub all through a sieve or tammy. Add three or four tablespoonfuls of cream, and 1 season with pepper and, salt to" taste just before serving. Fried croutons are an agreeable addition servedl with, this soup*. .Saucepan Cleaning.—Few kitchen maids have any idea how to clean, a saucepan properly. Here are simple directions:—Scrape off any soot that may adhere to the bottom with an old knife, then put the saucepan into hot water. Soap a flannel and wash the utensil well inside and out, removing all grease and burnt particles. Dry with * clean cloth. _ Wash the lid also, and polish it with whiting. If the 'saucepans are old they should be blackleaded, except the handle. When putting away do not cover, but leave them turned upside down so that they will get the air but not the dust. a saucepan on to boil l with soda in order to clean it is not a good practice; saucepans so treated are mora likely to burn.