HOUSEHOLD HINTS.

Star (Christchurch), Issue 7417, 31 May 1902, Page 3

HOUSEHOLD HINTS.

The meat for making sandwiches will go a great deal iursher v a is nunued very hue. Xo Procure aieep. — Xwemy grams ot carbonate oi soda twion we Una, uuag on gom* 10 bed will irequentiy procure sleep when &v sedatives have laved. Xo .fasten on a xiroom Handle. — J?irst boib a hoie sideways througn the nanaie, and jud. uuo the neaa. luen wKe a ioug nau, dip it in cold water, and naninier v sa^r^iy into uit aoie. xae nau, being wet, will ru»i>, and wu. hold very securely. Xo Kemove btams on China.— -tia.lt is ex oeuent lor this. Wash the china hrst, thet rub wiih ary salt tni every trace ot Btain is removed; ronae and wipe, borne people us>*> poiaio parings' or batnonck oust in the same way. but. the latter sometimes injures the euxiaco ot deacaie china. JtCabbit Jfie.— Cut a rabbit into neat pieces, roll tfiem. in flour, lay them in a pie-diah with Ibuie slices oi bacon ; season with onopped onion, graced nuuueg, peppet and sait; add a layer ot sliced potatoes and haif a pint of water; covejj with paste and bake. Yvnen the crust is baked, place the dish on tno stove fox an hour to cook aiowly. "Washing Chamois .Leathers. — I'he great secret of washing chamois leathers is to linso them in. weak suds instead of clear watex. Rinsing in clear water mattes them hard and stilt, while if they are washed in xukewarru suds and rinsed in weak suaa of the same temperature, they will be beautiiuuy soil and piiaoie. Xhis plan of rinsing in suds also applies to flannels, woollen shawls, etc. Sturted iiiggs.— JHou sa many eggs aa are required for i«n minuies, put them in cold water till they are coid, then shell and cut them in halves. Pound ihe yoiks m a mortar, with a little butter, anchovy sauce and cayenne to taste, and nil the whites again with uhe mixture, iizst cutting off a thin slice from each half, so that the whites will stand firmiy on the dish. G-arniah with cress dressed with a little oil of vinegar. ttpatch-cook Kabbit.— Skin, draw and clean thoroughly a young rabbit. Cut it open all down its length, uty it on a board, and skewer to keep it quite flat. Season highly with pepper and salt., and iry it in six ounces of fat tiU it is three pasts cooked, lake n up, dra# ii, and, when cooi, brash over with egg and breadciumbs, and put n into a brisk oven to bake till it is thoroughly D cow uea. Serve with a garnish of picJUe ana good bioWn gravy. A fsemoUa-a Suvouzy. — Mix together oue pouud of cooked scmuiiua (weig'htd «olu), f«ur table9pooniu.fl of gra>u& cheeae, four eggs, pepper, salt, and grated nutmeg to -vasie. •Dissolve one ounce of butter in * flat tin, pour m the above mixture and bake until When quite cold turn put on to a board, j tfttaq? ourt into rounda -niiflx a cuttec. dip into I

beaten egg and breadcrumbs and fry in boiling dripping. Serve piled in. a 'Heap and sprinkled freely 1 -with dried salt. Normandy Fippin3 should bo set ra> a deep dish, and covered witfh oold •water for twelve hours. Then drain off the water into en enamelled s&uce-pan, add a little sugar, some strips of lemon-peel, and a little -cinnamon. Lob 'this boil up, and cook fast for <a few minutes ; add a few drops of cochineaL Put in tihe pippin®, and let all simmer very slowly till *h« fruit is soft enough to pierce with, a straw. (N.B.— If allowed to boil fast tin* pippins will be spoilt and tasteless.) Baked Onions — It often (happens that people who scorn boiled onions, vifl eat baked ones ■wi'tih. a relish. Tihe onions Should be scalded, ■and have their outer ekins removed, after wihicih tlhey should be dropped onto saJited boiling waier, whiea eihoula be ifcwice changed. When soft, but not broken, they ; are out in I quarters, and arranged in a Shallow cihina baking-dish. Pour a good white sauce over the onions, stew them with breadcrumbs, sea- | son •with salt <Bmd pepper,. and bits of butber. Bake 'till » delicate golden colour, and serve very not. A Savory Way to Cook • Babbit.— Joint two rabbits in nice pieces, and lay in a little salt and water, to make the flesh white; than prepare a seasoning of onion, sage and breadcrumbs, pepper, nutmeg and salt to taste. Put some of the seasoning at the bottom, of a pie-dish, then a layer of rabbit, with a nice rasher of ham or bacon and slices of hardboiled eggs alternately until the^rabbit is used. Let some seasoning cov«r the last layer. Pill the dish with broth or water. Cover, and bake in a moderate oven about two hours. ■ Lemon Sponge. — 'Dissolve 2oz of isinglass in a pint and three-quarters of water. Strain it into a -clean enamlled saucepan, add saccharine to sweeten, the thinly-cut rind of a lemon and the juice of five lemons. Simmer gently for quarter of an hour, strain again, and set the mixture aside till it cools and begins to thicken. Beat the whites of three eggs to a stiff froth, add tthem to the lemons, I etc., and whisk till ■the whole is quite white. Put it in a wetted mould and leave till perfectly set. Then turn out and serve with whipped cream. Fillets of Babbit.— These are especially good if prepared with the sauce, from this recipe. Boast a rabbit, and', when cooked, cut off the meat, in large fillets, sprinkle salt and pepper over it and warm' in a sauce mada with two tablespoonfols of vinegar, to which ia added a dessertspoonful of very thick gravy. Heat them together, and then add one and a half-ounce of butter by working it gradually in, after which add a good teaspoonful of chopped parsley and a dusting of castor sugar. Let the fillets just simmer in the Bauoe, set in a pyramid, and pour the aatioe over. • Lemon Pudding.— Bequired : Half a pound of chopped suet, Jib of breadcrumbs, two lemons, 6oz of moist sugar, Jib of flour, two eggs, a little milk. Chop the tuet finely, mix it with the breadcrumbs, sugar and flour; add the grated lemon peel and the strained juice. Beat up the eggs, and stir them into the pudding, together with milk to make the whole into a thick batter. Turn into a buttered pie-dish and bake for about two hours, or boil for three hours and a half. Turn out, sprinkle with castor sugar, and serve with or without wine or lemon sauce, according to taste. Jugged Babbits. — Skin, draw, wash, and cut into neat joints two young rabbits. Fry them a light brown in dripping. Put them in, a stewpan, and fry two large onions cut in round slices. Drain the onions and put them with the rabbits, add three cloves, a bunch of sweet herbs and parsley, ten peppercorns, and pepper and salt to taite. Pour over enough good stock to well cover them, and add a tablespoonful of ketchup. Simmer §ently for one hour and a half, and serve in a eep dish garnished with fried seasoning balls, rolled rashers of bacon, and sippets oi toast. Send red currant jelly to table with them. Fricandeau of Veal.— Required: 31b. of veal, fat bacon, two carrots, two large onions, a bunch of savory herbs, two blades of pounded mace, siz allspice, two bay leaves, pepper, salt, a few slices of bacon, a pint of stock. Take off the akin, flatten the veal on a board, and cut it evenly, and trim it neatly with a sharp knife. Lard it thickly with strips of fat bacon, and score it deeply here and there that it may taste of the seasoning Slice , tihe vegetables, put them in the middle of a stewpan with a few slices of bacon over them. On these place the veal, and add stock | to cover the vegetables without touching the | meat. Let it come gradually to the boil, and simmer gently for Vwo hours and a half. I Baste frequently with the liquor, and about I ten minutes before serving put tha veal in I the oven, so that the bacon may become crisp. Meantime, reduce the liquor to a glace by boiling it up quickly, strain over the meat, and serve \with apinaoh.