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HOME HINTS. AN ECONOMICAL PUDDING.—An economical pudding, and one which makes a nice change for the children instead of the ordinary suet dumpling, is made thus: Take two teacupsful of flour and one of fine sugar, a tablespoonful of lard, one egg, a little milk, and a teaspoonful of baking powder. Rub the lard into the flour, and add the other dry ingredients; beat the egg, and make the mixture into a nice batter, add- ing milk if not moist enough boil in a well-greased mould for one and a half or two hours. Turn out, and serve with sauce or sugar. The rind and juice of a lemon make it better, or any flavouring if liked. HOME-MADB BRHAD.—Take four pounds of flour, one ounce of German yeast, mix in about a pint of water, not too warm to scald the yeast; then pour it in the flour, and add as much more water as the flour will take, and a little salt. When the dough is made, let it lie in a pan near the fire for three-parts of an hour, then put it in tins to be baked. ALMOND TART.-This is a most delicious cake, which might well be used as a dessert for dinner. Beat yolks of four eggs until thick and lemon- coloured, add gradually one cupful of powdered sugar, then fold in the whites of four eggs beaten until stiff and dry, one-third of a cupful of grated chocolate, one-half cupful of Jordan almonds blanched and finely chopped, or chopped English walnuts could be used in place of the almonds, three-quarters of a cypful of cracker dust, and one teaspoonful Of baking powder. Bake in a round pan, cool, and split. Put between "and on top whipped cream sweetened and flavoured. A DELICIOUS ITALIAN METHOD OF PREPARING Rica.—Shred some onions'into a frying-pan with plenty of butter, and fry till the onions become very brown and communicate their colour to the butter. Run the butter off, and add to this some good broth or stock, slightly flavoured with saffon; thicken the whole with some well-boiled rice, and serve as a pot- age instead of soup at dinner or as a supper dish. It is economical, very nourishing, and savoury. QUEEN'S PUDDING.-Butter a plain mould of basin rather thickly, flour well, and stick raisins, slices of candied peel, or dried fruit over the inside in rows. Fill the basin with layers of bread and butter, and 1 put between each layer sugar flavoured with lemon rind, blanched and sliced almonds, and candied peel. Pour over the whole a pint of milk mixed with four well-beaten eggs. Cover the basin closely, and boil or steam the pndding. If boiled, half an hour; rather longer if steamed. This is a delicious pudding hot or cold, and if you have a large plate of bread and butter left over not an extravagant ojie.Ieitral World. To drive ants from rooms, larder-shelves, &c., it will suffice often to keep a piece of camphor wrapped in paper or damp cloth in the room. POTATO CHIPS. Wash, peel, and slice some potatoes lengthwise, put them in cold water till wanted, then wipe them dry, and fry in deep, hot fat. Drain on kitchen paper, sprinkle over with salt, and serve. EGG SAUCE.—There are several ways of making egg sauce, but this is a good one; Make a rich melted butter, while you allow two eggs to boil hard. When the eggs are ready, throw them into cold water, then shell them and cut into neat slices. Add the slices of eggs to the sauce, season with a dash of cayenne and a dust or two of nutmeg. Give it one boil, stirring well the whole time. Send to table in a tureen or boat. To WASH DIRTY CLOTIIING. The following is a French method of washing dirty clothing: Two pounds and ahalf of soap are dissolved in five gallons of nearly boiling water, and to this is added three large tablespoonfuls of ammonia and one of spirits of turpentine. In these the clothes are to be soaked for three hours, when they are readily cleansed, re- quiring but little rubbing. Ammonia does not affect linen or woollen fibre as soda does. WHITX WALNUT CATSUP. Gather the walnuts when soft enough to run a pin through; put them in salt and water for ten days; then pound them in a mortar or pot, and to every dozen walnuts put a quart of strong vinegar, and stir it occasionally. Then strain it through a bag, and to every quart of liquor put a teaspoonful of pounded mace, the same of cloves, and a few slices of onion. Boil it half an hour, and when cold bottle it. If you use black walnuts, remove the hulls in the same way as for pickles. GiBLBr Soup.-Scald and clean three or four sets of goose and duck giblets; stew them with a pound of gravy-beef, and the bone of a knuckle of veal and ox-tail, or some shanks of mutton, three onions, sweet herbs, a teaspoonful of whole white pepper, and a tablespoonful of salt. Put five pints of water, and simmer till the gizzards are tender skim it, and thicken; boil a few minutes, and serve with the giblets. Sherry or Madeira, two glasses, and cayenne pepper may be added. A NOVBI. MOUSE-TRAP.—All houses are more or less overrun with mice, as the tiny creatures are cap- able of doing a great deal of mischief, it is only natural that the careful housewife should try and get rid of them. A very simple and ingenious plan consists of standing a small tub of water on a chair almost on a level with the pantry or cupboard shelf the mice most frequent, and then sprinkle the water thickly with oats. The oats float on the water, and impart, such an appearance of solidity to the surface that the unsuspecting mice, having a liking for oats, venture hupon it at once, and, of course, are drowned. SEED CAKE.—Put into a pan two pounds and a half of flour with half a pound of powdered loaf sugar; [mto it pour a pint of tepid milk and a tablespoonful of thick yeast. Mix the whole to the thickness of cream, and then set it by in a warm place. Melt half a pound of fresh butter and add to the ahore, with one ounce of carraway seeds, and enough milk to make it of middling stiffness. Line a hoop with buttered paper, but, in the mixture, set it some time to prove before the fire, and bake it on a tin about an hour in a hot oven. When done, rub the top over with a whisk-brush dipped in milk.- Spare Momen ts. VEAL CUTLETS A LA ZINOARA.—Put a snjajl quantity of butter into a frying-pan, let it get hot, put in the seasoned -CMtlats, and cook them on both sides over a hot lire. Fry as many slices of bacon as there are cutlets, an. I curl one around each. Add to the hoi; fat half a cupful of consomme, half a cup of melted aspic, a tablespoontui ot tomatoe juice, and the juice of one lemon, and reduce the mixture to a thick Bauw. Then add a teaspoonful of chopped parsley, and pour it. over the cutlets. LEMON CAKB.-Take three cups of sugar, one cup of butter, beaten to a cream add yolks of five well- beaten eggs, one cup of sweet milk, one teaspoonful of sodu, the grated rind of a lemon add the whites of the eggs beaten, and lemon-juice afterwards; sift 1UI lightly as possible four and one-half cups of flour. Bake in an oblong pan and cut in squares. BRAISED SIRLOIN OF BEEP. Choose a piece of sirloin weighing about five-and-a-half to six pounds. Bone it and lard with strips of fat bacon about an inch and a half long. Roll, tie securely, and put it in a braising pan with a pint of stock, a sliced carrot, a turnip, an onion, a bunch of herbs, pepper and salt. Cook for two hours, basting the meat from time to time. Free the stock frotn fat, add a gill of tomato and a gill of brown sauce to the stock, and cook the meat for another hour. Place the meat on a hot dish, remove the string, strain the sauce, boil it up, pour some of it over the beef, and send more to the table in a tureen. A FAMILY CAKE.—Dry two pounds of flour, rub it into three ounce of butter and two ounces of lard add a little salt, powdered ginger, and cinnamon. Set three-quarters of an ounce of yeast in a basin with a teaspoonful of brown sugar and work with a spoon till it becomes a liquid slightly warm half a pint of new milk and add to the yeast. Beat two i eggs to a good froth. Make a hole in the, centre of the flour, pour in the yeast and let it work for ten mimftea, Then work in all the flour till it leaves the hands clean, wetting it with the beaten eggs and tepid water. Set the dough;-to lise for two hours. Then place it in a warmed basin, work into it half a pound of cleaned currants and fivj ounces of moist sugar. Knead up till well mixed, place in a tin, and bake for nea'rly two hours. If preferred, the dough 1 can be divided into four flat cakes and baked on a tin. CTTNFTTER PUDDING.—This is especially suited to those who do not like suet in puddings. Work two ounces of butter and two tablespoonfuls of brown sugar together, then add a well-beaten egg, gradually stir in two tablespoonfuls of treacle and a teacupful of milk. Blend a teaspoonful of baking-powder with half a pound of flour, and gradually mix it with butter, treacle, &c. Place in a greased mould, i boil for two hours, and serve with any nice, sweet 8auee. RAISIN WINB.—Procure the best cooking raisins, pick them from their stalks, and to every gallon of water allow nine pounds of fruit. Place the fruit in a tub and pour the water over it (which must be previously Boiled and allowed to cool). Stir the liquor every day for a week. Then strain it inib a barrel, and leave it until fermentation has ceased. Add a bottle of brandy to the cask, bung it up tight, and leave it for twelve months. Then strain it into a clean cask, and after two years, if liked, the wine may be bottled.—London Journal.

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