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• When pouriag hot fruit into a glass dish, place t&© latter on a wet cloth. This prevents ary chance t .f the glass cracking. Eggs and Tomatoes. — Feel some small, round tomatoes, and then scoop out part of the iuside. Put a teaspoonful of seasoned breadcrumbs into each, with a bit of butter, and drop in a rawj unbroken egg; cover with a little cheese, and bake till the egg is set. Di«hek>&s do not get the attention they should, and in many houses are dirty and cuito unfit for use After washing up, always soap the dishcloth well, and then rinse m hot rater with soda in it. Rinse again in hot water, and bang it in the 'air to dry. Lemon Pulp as a Cleaner. — Dip the lemon pulp inio sail and use it for cleaning pans, ketjfles, braes, etc If the things are very stained, dip the lemon in finely-powdered bathbriek before nsing. Polish ihe things afterwards with a soft cloth and dry powderea bride. Whitewash Recrpe,— Sfir six pounds of whiting into cold water, being eftreftd that there are no lumps. Steep three ounces ci f n ue in cold water for twelve hours, thsa eat ffll it is dissolved, and pour into the whiting wh ; te hot App'y with an ordinary whitewash brash. A mixture of pipeclay and water will be found most efficacious as a means of cleaning white paint which has become soilad. The grain ef the wood ahonld always be followed In applying the paste, ahd the same rule shmOi be adopted" :n policing afterwards with a dry chamois leather or soft duster • I Raspberry Water.— A nice summer beverage is made in this way. Pick ov« one pint of raspberries. a»d press out th« juke thr-ugb 8 fine cloth. Mht four ounces of sugar with ihe juice; add the juice of half a lemon and a quart of cold waters Tins is an excellent way of ufimg the bemes, whioh will net keep kmg. Staffed Cabbage.— Take a good-sized cabbage, remove the heart, dhop some cold pork finely, season it with sweet herbs* pepper ana salt, add half the quantity of .breadcrumbs, and bind with a beaten . egg. Pill the cavity with the stuffing, bind tne leaves firmly together, and boil for an hour., Serve with a good- brown gravy potrred over, and scatter a few crumbs over. An Invalid's Puddingr.— Have half a teaoupful of fine breadcrumbs or sponge cake crumbs, cover with boi!in§r milk, beat fin/sly with a fork, add a beaten egg. and flavour with vanilla. Butter a cnp. pour the mixture in, twist gome greased paper over, and ootvk slowly in a pan of boiling wa'er for twenAy minutes; Ttte water must only come half way up the cup. Turn out to serve and pnt a lit* 1 * warm golden syrup over, or sugar if preferred. Fruit Pwddingr— Line a basin with slices of breiad and pour into it a mixture of hot stewed fruit— »asp%«mes, cherries, currants • any that is in season, and the juicier (Ire befiter. Then cover the top with more bread, nut a pate on it. and on the ton of t v «t a flat iron or some other suitable weight. When quite cold tarn th? mixture out, and per?* with orMin or costard, ti is an improvement > if tire bread ie so'fceo* Ja pome of the juice of the fruit Wfore bains? placed in the basin. Sorrp O«cv. — Save the water in which cabbege. WnHftewer, or Brussels oprouts 1-as Veu boil?d, and put it aside ter soup crecy. Into each quart grate two naeoium-p-iaed enrrobs that have been we!l scraped and washed. Stand it on the buck par* of tbe stove to simmer for one hour, fheis add a teaepoeaful of emted onion, a level teaspoonful rf salt, a saltspoonfu? of pepper, and one tablegpoonful of butter, |and fJottr , rubbed together: brin? to boiling point; add a pirt of mi'fc, and serve at once Rhubarb Marmalade.— tlb rhubarb, 4 orttnges juioß «>f all '.peel of two; 41b sugar, one lemon. 2!b ri>isms». Peei and cut the rhuborb into J-rach nieces. Prepare the <«- ange* by squewing out the itnee and cookrn?: the peel in wa*er W' tender. D»m cud scrane ou* white akin. TWrnct the juice of th° lemon. Put + he rhutarb into a granite preserving kfbtie. heat rl ' sTow'y to boilrng. oork (iftpep minutes then add the Ptignr. oran?e i'th'c* nnd npeT, lemon juice and ra'oins. snfl 'rndk slrrwiy rniif t-tiick. V<wl »nd "Earn Pie.— Get half a Txroiid of veal from the Vlrm and a Tuts* kirncWe ' and two .thin slices of bam ; put «11 on th*» fire. of+er nittiTie the raw-t *rnio rtrics and re-y moviri» the f»t. snd-siniTner fn-watir pnou^h to cover ttntit H is very fender. TVissoVe a l»r<?e tefli?no~n*ul of erfotine. Save ready some rich. +h'n niinsrust al6O. Put the meat in+o a bnkinsr-cNsh in layers, pour the hot sV«cK over the season, st^flin and j pour , a'l in. Put on the crust, moking an 6peninsr for steam, and bake brown; pel away till very cold and firmi Indian Mince. — R«*quire<3 : \One pound_ of aol-d meat, minced (several fcir.ds of mea-t'for preference, with bttm or bacon), one teaspoonfn. of curry powder, flour, a gill of gravy, seasoning, >De teacupful of rice. Mince the meat, and dredge :1 well with flour: Stir tlte curry powder into ths gravy, and put in a' stew pan. Add the meat, ana stir occasionally while it geis warm through but does not boil. Boil the rice, make a border of it round a dish, put th» mince in the- centre, scatter som» chopped beetroot over, and Berve. The mince should . have absorbed, all the gravy, and if sufficient flour has been used fer dredging, the mince will be of the right consistency. Tomato Chutney.— Wipe four pounds of -ripe tomatoes with a soft ototh, remove the stalks, and break in half and place in, a preserving pan Wipe a pound of Peeking aPples, cut them up in qoarters, and add thttn to the tomatoes. S'iee up six small onions and add them also to the fruit in the pan, togethar with a quarter of a pound of .salt, an ounce of orushed mustard seed, half en ounce ef grated ginger, a small teaspoonful of cayenne pepper, and five gills of mare vinegar. Place over a moderate heat. When the fruit begins to soften stir in a pound of moist' sugar. Boil until the ingredients are reduced to a pulp, then nib through a coarse hair sieve into a ljasin. Leave for twentyfour hours at least before bottlnj*. . Gooseberries in Batter.— Required : One pint of gooseberries, half a pound of flour, two eggs, a pint oi milk, two large tablespoon-' fuls of sssar. Sieve the flour into a oasrn, make a hole in the middle of H, beat up the eggs, and pnt them into it Then add slowly and gradually half the milk, stirring all the time with a wooden spook, ijext beat the mixture well with the back of the spoon until the surface is covered with bubbles, add the rest of the milk, and let the batter stand ior half an hour or longer. Wash and top and tail the gooseberries. Well butler • piediah, put in the gooseberries, . ■ sprinkio The sugar over them, and, lastly, pour uj the batter. Bake in a moderate oven until the batter is a nice brown and crisp. SeiTe at once. _ . Pickled Green Tomatoes.— Remove «ne stalks from a quantity of small green tomatoes choosing them as much of a size as poas'ibie. Put them: into a colander, pour some sold water over them, shake, drain weU. and then spread on a large dish. Peel and slice up half a dozen good-sized onions, bux among the iomaioes, and then sprinkle the who.c over freely with salt . Leave until the next day. Drain off the resuiing brine, place the vegetables in a preserving pan, add ffarounces of sugar, two leaspoonfuls each of peppercorns and allspice, and a teaspoonful of cloves to e&4h half peck of tomatoes, and enough vinegar to cover. Bring to ih© bou, and then allow to simmer gently for about an hour. Do not place the piokle in the jaw, which should &c of brown earthenware, unul it is quite cold. Strawberry Trifle.— This ib a particularly pretty and effective-looking sweet. Any stale . p.ain cake may be used, if economy has to be considered, less cream can be used, whipped white of egg taking its place. Eequired: Six penny sponge cakes or slices of stale plain cake, half a pint of cream, or one gill of cream and tha whites of two eggß, one pound of strawberries, half a pint of custard, about three table&pooafuls of castor Bugar.' Method: Put about a doaen of the best strawberries on one side Mash the rest to a pulp with the sugar. Cut the cakes in slices. Put a layer of cake m a class diah, then a layer of strawberry; on this pour a little thick boiled custard; nest pat in more cake; and so en until all the ingredients are need. Whisk the cream lightly, and beat the whites to a stiff froth, then stir the white lightly but thoroughly into the cream. Heap this miztmre over th* trifle, decorate it with tha whole strawberries,, and, i$ Hied, a few chopped pi&taohio nots. Green Gooseberry Jelly. — (1) Top and tail the berries, picked before they are ripe, place them in a large earthenware j*z, and when quite full cover the mouth of the jar close with paper or anything handy. Put the jar in a slow oven, or place it in a saucepan w-ith enough boiling water to come half way uo the jar; let the water toil rounijl th* jaruntfl the juice flows from tfce berries; men ptrain the juice through a fine cloth, but withrut pressure of any.lmsd. To every pint of juiae a'lew lib of Vamp sugar; put the. juice into a preserving pan with the su@as, and boil all very quickly for about twentyfive minutes ( then try a little, ija ihe usual way, te ascertain whether it jellies, and, if not, give it another boil a.nd try it again; but, bs careful not to boil the jelly too long. When done, pour the jelyfnavery small pots. If 'wished, a stick of rhnbarb, chopped, may be added to- every two quarts of gooseberries. (2) Top find tail th? berries, put them in a pre?erving pan, and stvr them with a wooden spoon over the fire until {hey are quite soft; tnen strain through a sieve, and to every pint of strained iuice allow fib of. loaf sugar. Boil the juice and pugar together for half an hour or more, stirrine frequently and skimming well; try a little on a cold plate in the usual way. and if the jelly, appears firm remove it from the fire, and pot as be*

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Star, Star, Issue 9430, 2 January 1909

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HOUSEHOLD HINTS. Star, Issue 9430, 2 January 1909