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USEFUL HINTS. To MAKE TOUGH BEEF TENDER.—The San Fran- cisco Weekly Bulletin says: To those who have worn down their teeth in masticating poor old tough cow- beef, we will say that carbonate of soda will be found a remedy for the evil. Out the steaks the day before using into slices about two inches thick, rub them over with a small quantity of soda, wash off next morning, cut it into suitable thickness, and cook to notion. The same process will answer for fowls, legs of mutton, &e. Try it, all who love delicious tender dishes of meat. THE SKIN or SOLBs.-The practice of flaying off the brown skin of soles deserves reconsideration by cooks. The custom is by no means universal, and we are our- selves more inclined to honour it in the breach than in the observance. At Dunkirk, for instance, where they know what good fish is, we have eaten soles served by an accomplished cook with the skin left on both sides In fact, why remove the "kin from either side? Thorough scaling is sufficient for cleanliness and for appearance, solts can always be served like turbot and brill, with white side uppermost. Even if the brown skin be not liked to eat, it helps to retain the natural juice of the fish, and in boiling it keeps the water out; if it is liked, by all means let it be eaten, beinir not only wholesome but very nutritious.—Cassell's House- hold Guide. MACCARONI A L'lTAHENNE.—Throw lib. of macca- roni into b- iling water with a little salt and an onion with four cloves stuck in it; boil till tender, but not soft; drain the maccaroni well, put it into a stewpan with 8oz. of butter, and mix well by stirring the butter in the warm maccaroni; add six or eight tablespooh- fuls of gravy grate £ lb. of Parmesan and the same of Gruyère cheese, mix it with a pint of tomato sauce, add it to the maccaroni, set it on the fire, stir, add salt and pepper to taste, keep it on the fire for about ten minutes, stirring now and then, and serve warm. JAM.—It is not generally known that boiling fruit a long time aud slamming it well, without the sugar and without a cover to the preserving-pan, is a very economical and excellent way—^economical because the bulk of the scum rises from the fruit and not from the sugar, if the latter is good and boiling it without a cever allows the evaporation of the watery particles therefrom the preserves ke!.p firm and well flavoured. The proportions are fib. of sugar to lib. of fruit. Jam made in this way, of currants, strawberries, rasp- berries, gooseberries, or an equal quantity of goose- berries and raspberries, is excellent. OHIIIDREN'S walks should not be too long, because from the exhaustion produced, growth and nutrition are arrested, and fevers and protracted debility may be the consequence. Perambulators are unhealthy for children unless judiciously used the convenience of them tempts nursemaids to keep their charges out too long. When children are kept in the air for lengthy periods, the stimulus of light and air proves too much for them. Hence they fall into a state of exhaustion and stupor too frequently mistaken for sleep. HOUSEKEEPING is a science, and there is no greater mietake than that of supposing proficiency in it can be gained otherwise that. by patient study and close observation. It is absolutely necessary that a lady who would rule her household well, should have a practical knowledge of all domestic work, that she may be able to judge how much each servant may reasonably be required to don a given time; so that no one shall be idle, no one over-taxed. A knowledge of cookery will enable her to point out to inefficient cooks the cause of mistake and failure; and sheahould not only know how things should look and taste when sent to table, but be able to judge of, and choose well, every kind of provision. It will not be ecsy for cooks to impose on a lady who krows exactly how much of every ingredient is requisite for each dish, and who is able to estimate the quantity of food re- quired daily for her household. It may not, under all circumstances, be necessary for a lady to exercise her knowledge in these important matters; and if she has a cook who has proved herself trustworthy, she will do well to delegate large powers to her. But it is obvious that, to judge the skill and honesty of her cook, the lady must possess the knowledge I have indicated. Nothing, I believe, can be done to make domestic life better, until all women who take the conduct of households are properly educated for their business; nor can any reform in the present sad con- dition of our cooks and cookery be looked for until ladies courageously determine to fit themselves to work this reformation.- Queen.

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