HOUSEHOLD HINTS.

Star (Christchurch), Issue 6072, 8 January 1898, Page 3

HOUSEHOLD HINTS.

To Debtrot Snails.— ln the garden, arrange littlo heaps of bran and cover wifch : some brokon pieces of flower pot. Snailß' always come to bran, and so oan be picked up and destroyed. Tongue. — Soak for several hours, put into cold water with a bunch of savoury herbs, bring it gradually to the boil, and; then simuior for two or three hours tillj quite tender. Peel and straighten it on a board ; when cold glaze ifc and put a paper frill round the root. ' IndiA Ego. — Beat six eggs very lightly, add one cupful of sweet milk and one! heaped tablespoonful of butter ; pour into' a hot buttered saucepan, stir till smooth; but not stiff, and pour over squares of hob buttered toast arranged on a hot platter. Stewed Lettuce. — Stew in milk, properly seasoned wifch pepper and saltf strain off milk, and add to it two eggs wellj beaten, and pour over vegetables ; or, Btewj in a brown gravy or beef Btoek thickenedj with arrowroot. Celery is aIBO excellent when cooked in this fashion. Custard in Curs. — Ono pint of milk,, four dessertspoonfuls of castor sugar, four eggs, vanilla or other flavouring. Beat the eggs, strain them into the milk, add thei sugar, heat in enamelled saucepan till the; custard thickens, but do not allow it to' boil. Flavour with a few drops of vanilla ; when cool pour into the custard cups. < Gravy. — Mince an onion finely, fry it in butter to a dark brown, then add three-' quarters of a pint of good stock, pepper and salt to taste, a small piece of ham. minced small, a sprig of thyme, one of, parsley, and a little Worcester sauce. Let the whole boil five or ten minutes, put by till wanted, and then strain it into a sauceboat. . , Broiled Mutton and Tomatoes.— Cut a thickish steak from a cold boiled leg or mutton (the thick end), broil it in the,' usual way, with plenty of salt, pepper -and butter. Cut some tomatoes in half, scatter bread oriunbs over and a little butter, and bake till the crumbs are browned. Serve the mutton on a hot dish, with the tomatoes round ifc. When a Person is Badly Burnt or Scalded. — Administer a dose of two table-"" spoonfuls of brandy at once. Wrap up the wounds with lint soaked in olive oil and lime water (in equal parts) whilst waiting forthe doctor It is very necessary to administer stimulants to the person who has been badly burnt, and this should be done wifch as little dolay rs possible. Paradise Pudding. — Three eggs, Hb bread crumbs, three apples, currants, teaspoonful of extract of lemon, nutmeg, salt. Mince the apples, beat the eggs, and stir them into the bread crumbs and other ingredients. Hub the currants in a small quantity of flour before they are put into tho mixture. Boil one hour and a half. To be eaten hot with sauce. Cocoahut Custard, — To one pound of grated cocoanut allow one pint of new milk and six* ounces of sugar. Beat well the yolks of six eggs, and stir them into 1 the milk alternately with the cocoanut and 1 sugar. Put the mixture into a jug, set ib 1 into boiling water, and Btir all the timo 1 till very smooth and thick ; as soon as it 1 comes to a hard boil take it off and serve 1 in cups. Savoury Mince.— Take half a pound of mince and pufc in a stewpan with a full cupful of cold water. Smooth out all lumps with a spoon, then add a tablespoonful of oatmeal, also pepper and salt to taste, and a small onion, well chopped. Place on the fire till ifc conies to the boil, then remove to side to simmer slowly for '• about an hour* Just beforo serving^ add a well-beaten egg. This is a delightful way of cooking mince, and very economical. Gingerbread. — Mix together half a cupful of molasses, and as much sugar, with half a teaspoonful of soda dissolved in the molasses ; add half a teaspoonful of salt, a tablespoonful of ginger, and one of melted butter ; one cup of sour milk with a scant half-toaspoonf ul of soda dissolved in it, and about two and a quarter cups of flour. Bake in a loaf or in small gem -pans; if the latter are used have them 'hot. This is inexpensive and delioious, and is nice eaten with chocolate. Jubilee Pudding. — Ingredients required : half a pint of cream, half an ounce of French leaf gelatine, one ounce of preserved ginger, one ounce of preserved cherries, one ounce of angelica, one ounce of preserved apricot, one tablespoonful of syrup from the ginger, two ounces of caster sugar. Whip the cream stiffly, then add the fruit chopped up, the sugar, syrup, and gelatine. Mix all well together, and pour into a mould. The gelatine must be dissolved in a little water over the fire, and stirred well into the cream for a fow miuutes to avoid lumpar Tomatoes with Maccaroni.— -Take a quart of tomatoes and put in a saucepan with salt and popper, half a small onion, a teaspoonful of ohoppod parsley, and a piece of fresh lard the size of an egg; add a tablespoonful of water, and boil slowly for two hours; then strain through a sieve, and let it get cold. This is the sauce. Take one pound of maccaroni and throw ifc with a spoonful of Bait into boiling water. Let it boil until tender, then drain, and sprinkle over it two tablespoonfuls of grated cheese. Pour the sauce over, and ifc is ready for table. Prinoess Pudding. — One gill of milk or cream, half an ounce of gelatine, one gill of orange juice, tho yolks of three eggs, the whites of four eggs, two ounces of sugar, a little lemon juice, a few drops of cochineal. Put the milk or cream into a stewpan with the gelatine, stir over tho fire until dissolved, care being taken that ifc does nofc boil, or it will curdle. Beat the yolks of fche eggs, and add fco fche milk ; stir until the mixture thickens; ifc niußt net boil; add tho sugar. Remove from the fire, add the lemon juice, the orange juice, and cochineal. Whip the whites of the eggs stiffly, and mix lightly to the othor ingredients ; stir until nearly cold, and then pour into a mould, ornamented with bright pale jelly. Apricot puree may be used instead of orange juice.