The Irish standard., 1890-02-22
HOUSEHOLD HINTS.


~ HOUSEHOLD HINTS.
s Simple remedy for diarrhma. "A
strong tea made Of the root of the black-
berry. 81. ..s IA d
Lemon juice will remove from the
throat the dark stains often caused bv
wearing fur next it.
Mullins Cream together one cupful
of butter and one cupful Of sugar; add
three eggs and one pint of milk. stirring
well; then add one quart Of wheat -four,
with two teaspoonfuls of baking powder
and one cupfdl of yellow meal Bake
in mufiu-rings In q hot oven.
To prepare mustard plaster. Mix
the mustard with the white OF an egg,
instead Of water. The result will be
plaster which will ''dlaw' perfectly
well but will not produce a blister, even
upon tie skin of an infant. no matter
how long it is allowed to remain upon
the part.
Cheese balls.-Beat the whites of
two eggs in stiff froth, and stir them
into two ounces of grated Parmesan
cheese, salt and cayenne pepper to taste.
Mix well, and shape into balls about the
SIZE Of a walnut. Drop them into boil
ing lard, and fry until they are Of pale
brown all over. Drain them very we'll,
and serve very hot with dry grated
cheese. II
Dried apple puddlng.-This is an en-
joyable AMI very economical pudding.
Take one cupful of cooked dried apples,
one of molasses. one and quarter Of
-four, one quarter of cup of butter.
one of ground cinnamon, one egg. one
teaspoontul of soda, and little grated
nutmeg. Mix we'll all these ingredients
and bake Immediately. This is nice
served with whipped cream.
Small puddings.-Take half pound
of bread crumbs, finely chopped suet,
and sugar. Mix we'll with pinch OF
salt. Mince the rind of a large lemon,
squeeze the Juice, and put both into the
mixture. Fill small, we'll buttered
cups with the pudding, and bake for
half an hour in brisk oven. Serve
with lemon or with wine sauce. The
buildings should turn out solid and
smooth.
Foam pudding sauce. Put quarter of
a pound of butter into large BOWL and
beat it with a fork until it is smooth
and soft; gradually mix with the butter
cupful of powdered sugar. beating
constantly when all the sugar has been
beaten into the butter add the white of
an egg unbeaten, and beat the m'xtur.
for a minute; next place the bowl in a
basiu of warm water, gradually add
half Gill each of brandy anu boiling
wafer, and beat the sauce for two
minutes longer; then pour it into a
sauce bowl aud serve it.
Scalioped eggs.-Boil eight eggs until
they are hard; let them get quite cold.
but do not put them in water to cool
them; take them out Of the shells and
slice them; .butter baking-dish. and
sprinkle cracker.crum over the bot
tom; put on this layer Of egg. and over
it sprinkle pepper, salt. Jumps Of butter,
and few tablespoonfuls of cream; add
another layer of crumbs, then the eggs
and seasoning till all are used up.
Over all sprinkle cracker-crumbs aad a
little grated cheese. Bake until it is a
light brown and serve at once.
Hcllandaise sauce-For baked fish
the Hollandaise is nice sauce Beat
to cream half teacupful Of butter;
add the beaten yolks of 2 eggs, the juice
of half lemon. half saltspOonful OF
salt. and of cayenne pepper what you
can take upon the point of penkuife
MIX these ingredients together we'll,
set the dish containing it i'll kettle
boiling water, and stir until it begins to
thicken, then add slowly half cupful
of boiling water, and continue the stir
ring after removing it from the flee
until partially cool. 1t should be Of the
consistency of soft custard.
Potato pie, made with neck Of NUT
ton.-rake one and a-half pounds of
the middle of the neck Of mutton. the
portion which lies between the scrag
and the fatty part, cut this, bones aud
all, into pieces of about one inch
square; place these in a pie.dlsh with
plenty Of thiuly- Sliced uncOoked p0ta
toes, putting first a layer Of meat. then
one of potatoes, then another LAYER OF
meat, and plenty of potatoes at the top:
add seasoning of Salt aud pepper, aud
fill the dish with gravy or water; lay a
fairly thick suet crust over all. and
bake for about an hour and half.
choosing q Trade.
First Of all make sure of what you
are best fitted for in the long run. Re
mt mber that some kind of work may b.
4 nd faAxrv