HOUSEHOLD HINTS.

Star (Christchurch), Issue 6090, 29 January 1898, Page 3

HOUSEHOLD HINTS.

Salmon Salad.— Take one pint of cold boiled salmon and pick it free from bones and skin, pour over half a pint of mayonnaise dressing, and mix well. Line the bottom and sides of a salad bowl with fresh, crisp lettuce leaves, turn the salad on these, and serve very cold. Invalids' Coffee Milk. — Boil a dessertspoonful of ground coffee in nearly a pint of milk for fifteen minutes. Throw into it a shaving or two of isinglass to clear it ; let it boil a few moments, and set by the side of the fire to clarify. This makes a nourishing breakfast for an invalid, and should be sweetened with white sugar. Remains of Cold Joints. — Mince or chop finely the remains of joint, season with mixed herbs or sauce if preferred, mix well together with salt and water sufficient to form a stiff paste, roll into puff or pie crust, same as sausage rolls, and bake in a quick oven ; ham, beef, or veal minced in this way will also be found a splendid mode of making sandwiches. Sponge Cake Pudding. — Slit two sponge cakes into three slices each, spread with raspberry jam, put them together again, and place in a pie-dish. Seat two eggs and a dessertspoonful of sugar together, add half a pint of milk and a dusting of nutmeg, and stir together. Then pour the custard over the cakes in the dish, bake in a slow oven till set, which will take about half an hour. To Blacken Bbown Boots. — Procure a pennyworth ef ordinary ammonia, and a pennyworth of shoe ink, which any shoemaker will supply. Mix the ammonia with half a pint of cold water,. and with.it sponge the boote all over twice, carefully applying it to every part. Then sponge the surface over twice with the ink and dry. Afterwards apply blacking in the usual way. Put the boots on "trees" previous to commencing operations. Champagne Cup. — This should be made just as it is wanted, as the soda water and champagne-should be added from the first. Mix one bottle of champagne to two of seltzer or soda water, then add a full tablespoonfnl of liqueurs-brandy, About ilb of broken up ice and a strip or two of cucumber peeL Halved strawberries^sltced peaches, pineapple, &c, are often, added. to this cup instead of the cucumber. Now stir in about 2oz of castor sugar with a silver spoon, being careful not to spill the wine, Ac. Cider cup is made in. the same way. American Cup.— Peel two oranges carefully, removing all the yellow part of the rind ; slice-one thinly, carefully removing pips and pith, into ajar with the thinlypared rind of the oranges, and.allow these to steep in half a pint of strawberry syrup, and the same of pineapple syrup ; after" this has all steeped for some timepoor- on^to it two .glaßßes«>of fine brandy, |hf^c£;o^ate?seG^^^

of finely-crushed ice, and, lastly a quart of champagne with, if liked, a squeeze of lemon juice. Stand it all on ice till wanted, then strain it into glasses and Borvo. Feuit Salad.— Get together any and every kind of fruit, stoning the cherries and other stone fruit, seeding and skinning the grapes, and cutting peaches, bananas, melon, and pineapple into largish dice. Stow these lightly with sugar and lemon juice, and pour over them a syrup madefy boiling 12oz of sugar in one and a half-pints of water till creamy, then strain it, add to it a table-spoonful of good hrand}', and the same of noyeau or maraschino syrup, and a few drops of liquid carmine, stir it together, and pour if on to Hlb of the fruit prepared as before. Stand on ice till wanted. Can be served plain, or with whipped or iced cream. Apple Jelly. — Cut into quarters as many apples as are required, but- do not peel them. Place in the preserving pan with sufficient cold water to cover, and.boil till soft. Strain through flannel, but on no account squeeze the fruit. Now add three-quarters of n pound of loaf sugar -to every pint of juice, and boil for threequarters of an hour. Add the rind of a lemon to the apples, also a small quantity of the juice if the flavour be liked. If a red colour be preferred, a few drops of cochineal may be put in. The jelly should not be tied down till set. It is important that either a copper or an enamelled preserving-pan be used for this preserve, for if an ordinary iron vessel be employed, the juice will become discoloured and the jelly will not have-a clear appearance.