The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1883-10-06 00:00:00

HINTS FOR THE HOUSEHOLD.

Pressed Chteken.—Boil the chicken until the meat
will separate from the bones readily ; use just as little
water as possible to cook it in ; after you have taken
the chicken out and removed the bones, cut it in small
pieces and put back into the kettle with the broth and
boil until very tender, then put it into a basin and turn
what little broth remains in the kettle over it; put in a
press and leave until cold; when cold slice thin.

Coffee Custard.—Make a rich custard, at least half
cream; to a quart of cream and milk allow four eggs
if they are large, five if small; sweeten to your taste ;
cook in a farina kettle; when done stir in two-thirds
of a cupful of cold coffee and one teaspoonful of corn
starch ; the coffee should be strained through a
cloth, so that there will be no dark. coloured specks in
the custard,

Walks. —Two cups of milk, two eggs, three cups of
flour, one teaspoonful of cream of tartar, one-half tea.
spoonful of soda, one saltspoonful of salt, one table-
spoonful of melted butter. Stir the cream of tartar
into the flour with the salt; dissolve soda in a little
hot water; beat eggs very light; acid flour the last
thing. If the batter is too stiff put in more milk.

Spanish Buns,—One pint of flour, one pint sugar
one cup sweet milk, one cup of butter, four eggs,
beaten separate, one tablespoon of cinnamon, one tea-
spoon cloves, one teaspoon of soda, two teaspoons
cream tartar, or three spoons baking•powder ; bake on
tins, an inch thick, and, when taken from the oven,
sprinkle with white sugar while hot,
Boast Sirloin of Beef.—To roast well, a fire should
be made up early enough to get perfectly clear, and
large enough to cook the joint without additional
coals. A piece of sirloin weighing 81b. will tAke two
hours. Plam it near the fire, and baste with its own
dripping frequently. A few minutes before it is done,
dredge with flour, and take care and send to table
nicely and equally browned. Put the beef on a hot
dish, over it a hot cover. Pour the dripping from the
pan, and to the brown gravy under it add a pinch of
salt and a little boiling water. Skim off the fat and
pour this gravy round the beef, not over it, that would
take away the crispness. Garnish with small bunches
of scraped horseradish; horseradish sauce may also be
served in a sauceboat.

Potato Jelly. —On a tablespoonful of potato flour pour
half a pint of boiling u ater, and when perfectly dis-
solved let it boil a moment. Remove from the fire and
&your with nutmeg; add sugar to taste. This is
nutritious and easily digested by invalids. Potato
flour is obtained by grating raw potatoes into cold
water. The raspings fall to the bottom like paste.
These are rinsed thoroughly, dried and pulverised.
For infants and invalids potato flour may be made into
many agreeable forms.

:
Btscuas.—One cup of rising from the top of the
rising for bread; one cup of sugar, one cup of sweet
milk, two eggs, ai,d not quite a quarter teaspoonfut
of soda; put the soda in milk ; mix and add in a
manner to suit enough flour to make stiff as bread.
Let rise until almost light as bread, then put a cup of
butter in and mix like bread; let rise again, then make
into biscuits, and let them rise in pails. After baking
take a tablespoonful of water and thicken with sugar;
take a cloth and rub this over the top to keep moist.

Boiled Fowl.—With tape secure over the breast
slices of lemon without rind, this will make it white.
Put the fowl in a stewpan with sufficient water to
well cover it, the water pet hot enough to bear the
hand in. The stewpan should be over a very slow fire
to heat through gradually. The moment it boils,
skim well and draw to the side of the fire; skim fre•
quently, and simmer gently till tender. A fine fowl
will take more than half an hour after boilmg up. A
chicken requires less time.. When done, place it on a
hot dish, remove the tape, lemon, and skewers, and
serve with white sauce, parsley and butter, or celery
sauce. Pour a portion of sauce over the fowl, the rest
send to tahle in a sauce tureen. Boiled ham, tongue,
or pickled pork usually accompany this dish. Reserve
the liquor the fowl was cooked in for soups cc gravies.
It should be poured into a dry scalded pan. •

THE ADVANCE OF EDITCATION—(Fact).—Scene—A
Sunday School.—Teacher (to top boy) : "What is
meant by 'hewers of wood and drawers of water?' "
Second Boy (impetuously) : "Please, sir, I know—
Mr. Gladstone and Sir Wilfrid Lawson ! "—Moonshine.