Household Notes.

Woodville Examiner, Volume XXII, Issue 3872, 11 May 1906, Page 3 (Supplement)

Household Notes.

Hot Sauce for Chops or Devilled Bones. Oil one ounce of butter, stirin gradually a desertspoonful of made mustard and a good pinch of cayenne. A few chillies dropped and added are an 'improvement. '.Mix thoroughly and pour over the meat.

Lentil Curry. Soak half ,a pound of Jentils for twenty-four hours. Fry a lew onions till brown, then add the Jentils, pepper, salt, and one pint of water. Sunnier all together slowly for over twohours, then add a teaspoonful of lemon , price, and a dosertspoonful of curry powder. Stir til! all is well blended, simmer a few minutes, and serve with boiled nee.

To Preserve the Rich Flavour of iiunos. Do not boil the fruit. Allow it to soak overnight i n cold water ennffTj V’ ,St C ° Ver thc frilit - Then drainnVcr*. ' l( i l,or ’ ' S ' 2t Jt 111 a ste «’pan with ‘sugar and cinnamon to taste, boil fast tor a few minutes. Then add the prunes, put a cover on the parr, and let it cook gently for half on hour.

'Economical Pastry. Take four ounces of nice, houry, mashed potatoes, add om ounces of flour and one teaspoonful <)1 baking powder. Rub into these three ounces of clarified dripping or- lard Make unto a stiff dough with cold water' In nrrxnrg it is always bettor to use a knife rather than tire hands, for tire lightness of the paste depends so Sc 1 . 0 ’ 1 ltS being kcpt ookl Ij «'ng

Apple and Custard Pudding. Lino ?nd mi"® 'if m a ]igllt crust and fill urtli peeled and cored sliced SBJMT rmiry - a,KI “ f ° r

Scallopedl Lobster. Take a tin of best canned lobster, out thc moat into small pieces; molt two ounces of butter in a ■saucepan with a little pounded mace, a fablespoonful of Chili vinegar, and two tablespoonfnls of breadcrumbs, a teaspoonful of salt and pepper. Stir the lobster meat into it, then turn on to a buttered real lop dish. Scatter breadcrumbs, and hits of butter over, and brown in a quick oven.

Pikelets. AA arm one quart of milk ai Kl dissolve in it one ounce and a half of German yeast, add a pinch of salt and a, sufficient quantity of flour to make a light hatter. Set this to rise in a warm place for a quarter of an hour and then add a tcacupful of melted butter. Place seme iron rings on a. hot plate, pour the mixture into them and hake lightly on both sides. When required, toast on both sides and serve hot.

Opaque Jelly and Prune Sauce. Place one pint and a half of new milk in a stewpan with sufficient lump sugar to sweeten, and three-quarters of an ounce of the best isinglass. Stir all together until the isinglass is perfectly dissolved, talcing care that the milk does not boil. AV hen a little cooled, add a tablespoonful of brandy and a good squeeze of lemon juice. Strain all into a. welled mould and .set in a cold place. Wash half a pound of prunes in cold water, drain, and sot in a basin with just suf? ficicnt water to cover. Stand for twelve, hours, stew very slowly till tender, with a. piece of lemon peel and a bit of cinnamon. Pass through a wire scive, sweeten to taste, adding a little cream to reduce tho pulp if desired and pour round the jelly.

Rice Soup. Well wash and drain two ounces of Patna rice. Place the rice in a saucepan with one quart of good white stock, nicely .seasoned. Simmer all for three-quarters of an hour till the rice is quite tender. Add a little cream and seasonings c-f popper and salt Ire-

fore .serving.

A log of Pork or Goose Vs a, seasonable dish. Boil a small leg of pork for an hour, remove the skin, and put a sago and -cn.'cn stuffing round the knuckle. Roast the joint from one and a half to two hours, hasting with butter, and during the last half hour dredge it with finely powdered crumbs mixed with .a tablcspoonfnl of sage. Serve with gcud gravy and apple nance.

Stewed Mutt-on with Celery. Take a piece of the swag end of mutton, place ■it iu a .saucepan, cover it with warm water, and &tew gently far an hour. Then add half an onion and one large head of celery cut in pieces an inch thick. Let all stew together gently until tender, slightly thicken the gravy, •reason with pepper and .salt. Place the moat cii a hot dish, pour the gravy round, garnish with chopped parsley, and .servo.