Domestic

New Zealand Tablet, 30 May 1912, Page 57

Domestic

By Maureen.

Chicken and Tomato Patties. Kequired: A cupful of cold fowl, cupful of tomato pulp, one tablespoonful of cream, salt and cayenne to taste, half a pound of puff paste, one egg. Mince the fowl 'very finely and add to the tomato pulp, with the cream, salt and cayenne to taste. Have some puff paste ready, stamp it out into rounds of a nice s;ze for patties, and stamp it into a small round again. Carefully remove the small round and bake all separately. When the cases are done, scoop out a hole in the bigger piece of pastry, fill with the prepared mixture, put on the lids and heat through. Serve hot. Hashed Cod. Required: One pound of boiled cod, half a pint of white sauce, two hard-boiled eggs, half a pound of mashed potato, half an ounce of butter. Have the fish freed from skin and bone. Make some good white sauce, seasoning it delicately with pepper, salt, and tarragon vinegar. Flake the fish coarsely, and warm up in the sauce, with two hard-boiled eggs cut in eight pieces. Lightly stir in the mashed potato. Mix all together lightly, arrange it pyramidically on a dish, and brown in the oven. Oyster Fritters. Required: Oysters, one ounce of butter, four tablespoonfuls of oyster liquor, one ounce and a-half of sifted flour, three eggs, pepper and salt, frying fat. Prepare a batter as follows: Dissolve one ounce of butter in four tablespoonfuls of oyster liquor, and stir into it one ounce and a-half of sifted flour; set in a pan and mix over the fire. Turn the batter into a basin, and mix in (one at a time) three eggs, and a pinch of salt. Next scald the oysters, dip into flour, and then into the batter. Fry a golden brown in deep fat, dry on a paper by the fire, and serve with brown bread and butter, nicely garnished with parsley. Braised Fillet of Beef. Required: A fillet of beef, two*ounces of fat bacon, soup vegetables, six small peppers, a blade of mace, two cloves, one pint of stock, pepper and salt, French beans. Have a nice fillet from the sirloin, and lard the top with strips of fat bacon. Take a pan large enough to hold it, line the bottom with, strips of fat bacon, and on this lay the fillet. Round it put soup vegetables and herbs wrapped up in a bay leaf, a piece of mace, six peppers, and two cloves. . Pour over all one pint of good stock, cover with greased paper, put on the lid, and let the contents simmer till the meat is cooked. Set the fillet in a dish, strain the gravy, color it, season highly with pepper, salt, and pour round. Garnish with French beans or sprigs of cauliflower. Just before serving, cut the fillet into neat slices, but leave them pressed together. Household Hints. A freckle lotion, the ingredients for which can be found in most houses, is to grate a teaspoonful of horseradish into a cup of sour milk, cover it, and let it stand for six hours before using. Then bathe the affected parts with the lotion twice a day. If an uncomfortable burning ensues, allay the inflammation with a soothing cream, rubbing it in very gently. Hot baths should be taken at night just before bedtime. They are apt to prove exhausting, and bed is the best place for one to rest afterwards. One is also apt to take cold after them, and exposure to the air is often dangerous. . The morning bath should begin with tepid water, into which cold water is poured, the quantity being increased every day until it is quite cold. A raw egg, swallowed, will usually dislodge a fishbone or any foreign substance in the throat.-