HOUSEHOLD HINTS

Star (Christchurch), Issue 11282, 9 January 1915, Page 3

HOUSEHOLD HINTS

To keep ,*u»l in hot weather, put the fcuet in a basin and place in the oven till melted. Then pour into jars, and it will keep almost any length cf time. When cooking iron, test A sufficiently done, with a kuitting nee-dlo instead of a fork, as the needle does not break or make holes in the fruit c.s the fork would. When ink is spilt on the carpet rub » cut lemon over the stain immediately, and it will entirely disappear and not injure the carpet, no matter now light tha colour. To Clean White Satin Shoes.—Rub them tire, length way of the satin with a clean, white- flannel that kits bean dipped in spirits of wins. If only slightly soiled, they can be cleaned by simply rubbing them with stale bread.

Idocoo Cake Filling.-—One cupful powdered | sugar, one table-spoonful cocoa, one tablei spoonful hot coffee, one tahlespoonful butter. j This requires no cooking, as the hot coffee melts butter and cocoa. Beat till smooth and put on ca.ke. Cream Dales. —Take some flue dates, slit the fruit down one side and remove the stone, and with a penknife take out any dry skin fiom the inside. Fill the cavity with almond paste made into the shape of the date-stone., leaving it. to show a little, which gives the appearance, of the date having burst open. How to Cook Peas.—Take the outride leaves of lettuce, lay them, in the bottom of- the pan, tlxni put the .peaf on top of the lettuce and gradually bring them to a boil. Tho juice from the leaves is sufficient to oook them without water and gives a delicious flavour. Cook idowly, then ser.sozi. Place butter over just: before serving. Tennis Cup .—Take a small tin of pineapple chunks, and cut them into thin slices, place- in a bowl, and add two oranges, peeled, freed from pips, and slicd, the '•trained juice of threo lemons, and a little of the rind of one grated, then a tf-acupful of sugar. Cove* the bowl, and .stand -or an hour. Strain off the juice into two quarts of very cold water. Almond Biscuits.—-Blanch find mine* about two ounces of oimcnd.s; put the whites of two eggs into a dry basin, and beat till Mitt. Add seven otimvh ai ca-stor sugar, and continue beating until the mixture is .uiff. Then lightlv siir in the almonds. ITavo ready some ."leavi white paner on a. baking sheet, and place the mixture in spoonful? on it. Hake in a moderate oven until firm and co-ked throuph. Cleaning White Paint.—When white paint is yellow' and dirty don't wash it with poa.p. Tako a handful of common whiting s.nd stir srm'oth in about a pint of water: ihen wipe the paint with this. Tt will noed another howl of clean water and a cloth with which to pjo over it again, but with this treatment the paint will be really white, not yellow, and places badly marked ofto» scarcely show when day. Mixed Currant Jelly.—.Take 21b Mack currants. 2lb red currants, and lib raspberries. Put in pan. cover with cold water, bring slowly to boil, Ist simmer till the berries , are broken down. Pour into jelly bag, and ] M. run till next da.--. To every pint of juice flllow lib losf sneav. Bring quickly *o boil, stir till the sugar is dissolved. Boil i slowly but .«tcadilv for fifte-r-n minutes or | iill it jellies. Pour into pots. Cover when cold. Chocolate Soufflo. —Four epgs. Ili-re* t*aspoonfuls fine . a uga r . one teaspoonful flour. 3or. choco ; n;e. vanilla flavouring. (Irate the chocolate fine and mix it into a. paste with a little milk. Add. yolks well beaten, then sugar, and star flour lightly in. Stir for a few minutes, then add flavouring and tho whitea whipped stifi; mix lightly and nkce. at otjco in a. round buttered oako tin. Bake from fifteen to twenty minutes. Servo at once in. the tin.

Black Our.-anl s.nrl RJmliavK —TWo two .flavours make ■?• de.]ip;lilful js.ro. Cut and

I no »iif;mr. Then ifstrain the juke a«i<fi measure it, allowing; on« pint to each thras : pounds of black currants. Boil Hie fruit and jltice together for twenty minutes; sd<ifcj the sugar, three-quarters of a pound fart each pound of fruit, and the «arao for oachl pint of juice, wxl boil again until the) jam sets. t Poached Fish Balls or Quenelles.—Pound! t&ree ounces of cooked white iish, removing j all skin and bones. Cook S, pood table--spoonful of white bread crumbs with a ha]f| ounce of butter and about one and a half] tablespoonfuls of milk, a littlo salt, and »') dust of popper if allowable, in a saucepan.! over the fire for a few minuses or let iti simmer by the. side for ten minutes audi lot it Ret cool. Mix with the fish, pound-J iug' together well, then add a beaten egjr.'i M.».k« up into small brtlle, or else use twoj deasertupoans dipped in J»i>i) : r>g water ainM form into v.gg eha-pee and drop into boil-| ing water Poach for ten minutes and *erv»| at" mice. ■ j

ITar.vV uhlinp.--Take lib red currant*,) jib eher: ■,.-.. I pint milk, 2 level t&Wo-j spoons cornfl'inr. sugar to taste, flavouring,] whit* of egg, a little cream. Wash, pick! over fruit, mid slew it with sufficient ,<nte'ar;j when cold arraujre ilin «■ deep di*h. M«.k»| the cornflour in the. usual war, with pint'j of milk. Sweeten and flavour to tasts. > When slightly con! pour it very gently over) the fruit; see if, is smooth, then ptaaid \nj <rct c:Ad. Whip a. little cream stiffly, beai white of egg to a. firm froth with a, IjttW sugar, beat, the two together adding a drop or two of flavouring. lust before' serving? heap this lightly over the pudding, adding? a little Tiiitmr.jr to the top if liked. It the yolk of cgfr ; B to be left over,, beat itr with a little milk and stir into the corn-' flour when cooking. This will much. im»' prove the quality and appearance.

THE VEGETARIAN'S COE.NET?. iS'ut Cheese with Macaroni. —Drain one cuf of m&c?.r:mi, broken into inch-lengths s.nq cooked in salted water. Put a layer in i pie dish and sprinkle minced nut cheese ovecj it. Kepeat tijl the dish is early full. Poul over a. custard made, of two tablespoonfuls »jf nut butter, two cups of water, thsd beaten yolks of two eggs, and a, pea, of salt. Bake till. set. > frolden Buck.—Melt om.< ounce of butter in; o pan. add two- table-spoonfuls of milk, and; heat, together. Then add one heaped-up, breakfatiicupful of shredded cheese and ons tea spoonful of Worcester sauce, and ati? over the fire till the cbeer-c is nearly melte3, 1 flien add two well-beaten eggs, and stir' the mixture till it becomes a sort, creamy, mass quite lightly set. Heap the mixture on slices of hot buttered toast, and serve. as quicklv or possible. \ Stuffed Cubbage.--Toke a large head ail cnbbago' and parboil it; then carefully re-j move the centre with "• sharp knife audi: fill up the space with the following:—ifix' together one ounce of butter, four of proton or other nut meat, a, grate of nutmeaj and a seasoning of pepper and salt and' bind it all with a whole raw igg. Tie up the cabbage with a string and cook in the oven for twentv minutes, keeping it well basted with well clarified dripping: or butter and taking care not to, let Tti ' colour. Serve very hat with a good l browner avy round.