HOUSEHOLD HINTS.

Star (Christchurch), Issue 9513, 10 April 1909, Page 3

HOUSEHOLD HINTS.

It is very difficult to rub oil or grease Bpots from a mirror. They will, howeverj disappear completely if they are rubbed with * slice of onion. Keep cheese well covered in. » cheese-dish. If wrapped in a vinegar-moistened cloth it will ' keep beawtjfully znoi3t, and retain its flavour longer. Toad In tlie Hole.— One cupful of chopped ham, two tablespoonfuls of breadcrumbs. Add to a custard made with two eggs and one pint of milk, pour in a buttered pudding-dish and bake as q. custard. -Pineapple Tapioca.— Four tablespoonfuls of tapioca, 1 pint shredded pineapple. Cook tapioca until clbrt, bm not entirety dissolved. Stir pineapple in tapioca, sweeten to taste. Serve with clear or whipped cream. Orange and Raisin Pie.— Peel one large sweet orange and cut in. small pieces. Add one tablespoonful of flour, two tablespoonfuls of sugar. Chop end cook one cup of raisins and add to the orange. Sake between two crusts. " To. Preserve Preach Beans for Winter.— CvA off ends and strings, put in jar and cover well with plain salt. Stir round once a day for first three or four days, then cover until required. Take out and soak in water the night before using. Vegetarian Rissoles.— Wash Jib lentils, soak "for a> few hours, cover with water and cook half an -hour. Drain and mix with 2oz breadcrumbs, loz butter, 1 t'easpoonful chopped parsley, sprinkling of mixed herbs, pepper, salt, 1 egg. Form into balls, cover with breadcrumbs and fry. Serve with brown sauce. Invalid's Nourishing Soup.— Boil very slowly 21b of lean veal or beef and Jib of.*pearl J barley in a quart of water, until ii becomes 1 the consistency of good thick cream. Flavour it with a little fresh oelery, or celery seed and salt. Strain through a fine hair sieve when done. ' - Black Betty.— Select pan of right size, pu* tablespoonful of butter in pan, put in a layer | of buttered toast and then a layer of sliced i apples, sprinkle with sugar and grated nutmeg, then a layer of raisins; repeat until dish is full with buttered toast on top. Beat two eggs, add two cupfuls of milk and pour over all; bake until apples are cooked. Serve with cream and sugar. I To Keep Brushes Clean.— The best way in which to clean hairbrushes, iff with spirits of ammonia, as its effect is immediate. No rubbing is required and cold water can be used just as successfully as warm. Take a tablespoonful of ammonia to a quart of water, dip tfie hair part of the brush without wetting the ivory, and in a moment the grease is removed, then rinso in cola rrtifox, shake well,- and dry in the air. but not in the Bun. Soda and soap soften th» bristles and invariably turn the ivory yellow/ ' Swiss Rolfs. — One cupful of sugaij one cupful of flour, a- small teaspoonful of baking powder, ' and three eggs. Beat the eggs for about ten minutes, add the sugar, and beat, « liitl* longer. Then put in flour in which the ba> ing powder has been mixed. Flavour t« taste, and beat well together. Turn the mis ture into a baking dish, and bake in a quick oven for eight minutes. Have ready on the table a clean cloth wrung out of cold water. Turn the roll on to this, spread ' with raspberry jam, and roll up immediately. Dust j with icing or coloured sugar. '. Cheese Souffle. — Ingredients: Four level

tabiespoonfuls flour, half a cupful of cold muk, 1 cupful of hot milk, 4 tableapoontuia breadcrumbs, JLb cheese, 2 eggs, hali a. teaspooniul of salt, and a dash of popper.. Mix tne flour with the cold milk. Add the hot mi.k, and stir until thick and smooth; now add the breadcrumbs, grated or chopped cheese,-, salt and a dash of pepper. Stir until the cheese is melted, then add ihs yolks and the well-beaten whites of the eggs, turn into a baking-dish. Bake until light and 'brown — for about fifteen minutes— and serye it at once. Mock Indian Chutney.— Stone and mince very finely a. quarter of a pound of raisins, chop three ounces each of onions and garlic, together with a quarter^ of a pound of salt, two ounces of mustard seed, ana eight drachms of good cayenne pepper. Pound all thoroughly well until reduced to a paste. Pour a pint of malt vinegar into. a saucepan, add a quarter of a pound of sugar, and ft pound of sour cooking apples, peeled, cored and Bliced. BoiJ until the apples are tender. Mix in very gradually with the pounded mixture and when thoroughly amalgamated bottle and cork down tightly. . Vegetable. Puree.— Required: One ounce of dripping, one large onion, on© carrot, one turnip, one potato, two tablespoonfuls of lice, two quarts of water, two tablfepoonfuls of cornflour. Place the dripping in a fryingpan, slice the vegetables into it. and fry till slightly brown. Then place them in a stewpan, add the rice, water , and some peppercorns. Simmer gently f6r an' hour, and then pass through a sieve. Return to the saucepan, add two tablespoonfuls of cornflour moistened with some cold water. Stir continually till it boils, 1 add a seasoning of pepper and salt, and serve. The soup should be the thickness of cream. A few drops of browni igi will improve the colour. Omelet with Oysters.— Eequired: Twentyfive oysters ona tablespbonful of butter, two tablespoonfttls of flour, six eggs, half a cup of milk, one teaspoonful of salt, one Baitspoonful of pepper. l>rain, wash, cud again drain the oysters, stir them over the fire until ihe bills curl. Make half a pint of cream sauce from the butter and flour and milk; add the oysters, Bait and pepper; stand over hot water while you make a six-egg omelet. Fold over the omelet; turn it on to a, heated dish; arrange the oysters— around the. edge of the omelet, pour over cream sauce, and send at once to the table^ The juice with the cooked oysters should measure half a cup 5 with the milk there should be half a pinjt of

sauce. • . ' Orange Pudding.— Take , a teacupful of pastry flour, add a tablespoonful of castor sugar, an ounce and a half of butter, and * little baking powder. "Work all together, and flavour with the grated find of an orange. Beat one egg in a little milk and add to the dry ingredients. Pour into a greased shallow piedish, and bake in a steady, oven for threequarters of an hour*. Meanwhile prepare' the orange filling: Take three teaspoonfula of cornflour, iadd * a teacupful of castor sugar, and work into a paste with a teacupful of water. Add the strained juice of three oranges and the grated rind of one or two. Let all boil for five minutes, stirring all the 'time. When the pudding is baked, divide it into three layers; spread , with the orange filling, put together and serve.