The Irish standard., 1895-05-11
Useful Domestic Receipts,

Cleaning Day-Ihere is nothing bet
ter for brass than t'rotton stone," finely
sifted, and sweet oil. Bell-metal kettles,
a mixture of copper and tin, with more
copper than in brass kettle, are some
times secured with finely sifted ashes
and little vinegar. But for all spiggots,
tenders, coal-scuttles, ETC., use the rot
good, must be greatly diluted, or 1t
leaves white spots on the brass. Onion
peel, STANCE to'say, with fine sand, is the
cleanser for all coppers in Belgium and
France, though sour beer or lemon peel
is used with the sand, when an onion is
not at hand. Clean steel with emery
powder Tor crocus) and oil. Use a bit Of
flannel for all this polishing, drawing it
backwards and forwards, as the boot
black does his polishing rag over the
shoe. Although nothing is better for
silver than ammonia, with finely sifted
whiting, paste of cream of tartar and
water, applied with a soft linen rag, Is
one of the new contrivances. You must
prepare your whiting by dissolving it in
water, stirring 1t up, and using the fine
particles of the sediment that settles to
the bottom of the glass. Some silver
smiths use hyposulphite of soda dissolv-
ed in water to take off the tarnish from
old silver plate.
For the Chocolate Pot-You can cook
either cocoa or chocolate, practically for
ever in water only, proved that you do
not put in the boiling milk until five
minutes before you want to serve It.
Take out as much as you want to add the
milk to, and let the remainder simmer
in water over the fire until wanted
again.
Finger Rolls-Scald one pint of41nilk;
add to it while warm one tablespoonful
of butter, one teaspoonful of sugar and
one teaspoonful of salt. When cool add
one-half of yeast cake dissolved in half
cup of lukewarm water, an egg beaten
light, and five cupsful of flour, or enough
to make very soft dough. Beat well
and let stand until light. When aight
an ready to shape divide the dough into
pieces; roll each piece. into a small ball,
using as little -four as possible; then roll
them carefully with the palms of the
hands, on the board, into small finger
shaped rolls. Place in a creased tin,
let them stand three-quarters of an hour,
or until they are light, and bake in a
quick oven for Is minutes.
"Finnan Haddie"-Baked with cream
is a good way of preparing this excellent
dried fish. Cut the fish in pieces, re-
move the skin and parboil Is minutes.
Drain. Melt one tablespoonful Of butter
in a saucepan, add one cupful of cream,
or milk thickened with rice -four, bay
leaf, some herbs and white pepper. Sim
mer for a few minutes, strain the sauce,
and one tablespoonful of chopped pars-
ley add a teaspoonful of onion juices.
Put the haddies in creased baking
dish, cover. with sauce, sprinkle with
bread-crumbs and bits of butter, and
and bake until delicate brown.
Indian Pea. Soup-Put one pint of good
dried green peas In pot with three
pints of water and morsel of soda; boil
till the peas are soft enough to pulp
through q wire sieve, renewing the wa
ter if necessary. Cut an onion very
small, and chop two heads sof gallo; fry
these in two ounces of butter, with two
bay leaves, till of nice golden brown,
then add the PURGE of peas; salt to taste,
and pinch of pepper is an improve
.ment. Let this simmer gently for about
half an hour; If too thick, little more
water may be added. Serve with fried
bread cut into dice
A Chicken Patty-singe, draw and
cleanse a pair of chickens Cut them
into eight pieces. Fry these, so as not
to color brown, In butter, moisten with
water, season and cook slowly while
covered; remoisten several times, then
add some drawn butter, garnish the bot
tom of pie-dish with slices of fried
ham, lay the chicken on top, interlacing
the pieces with small, hard-boiled egg
yolks and fine herbs Pour the sauce
over. Make q fiat sof pie paste, lay 1t
over the top, pinch the edges, egg the
surface twice, and bake the pie Ina hot
oven for 50 Of so minutes