Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1914-10-06
HOUSEHOLD
-HINTS-
THINGS WORTH KNOWING.

i
/ Sweet oil will remove finger marks
| from vanished furniture.
The addition of a little sugar to
the water in which turnips are cook
ed will improve the flavor.
Glycerin may be used for cleaning
material on which coffee has been
spilled.
Vanished paper on walls should
be cleaned with a flannel dipped in
weak tea and polished with dry
cloth.
THE TABLE.
Baked Chestnuts- Remove the SELLS
from one pint of chestnats, put in a
baking dish, cover with chicken stock
highly seasoned with salt and cayenne
and bake until soft. keeping covered
until nearly done. There should be
small quantity of stock in the pan to
serve with the chestnuts.
Chestnut Pudding-Boil and skin
enough chestnuts to make a cupful
when rubbed through a colander or
vegetable press. Beat four eggs light,
stir the chestnuts into the yolks, add
tablespoonful of melted butter and two
two cupfuls of milk, a tablespoon of
sugar, salt and pepper to taste; lastly,
the frothed whites. Bake, covered, in
a buttered pudding dish for half an
hour; uncover, brown and serve before
it falls. Eat with meat
Chestnut Croquettes-Shell and boil
five cupfuls of large chestnuts; skin
and rub through a colander. Work
into them a tablespoonful of butter, a
little salt, a few drops of lemon juice
and a dash of paprika. Turn into a
double boiler and let it get very hot,
then set aside to cool. When cold
form into small croquettes, roll in egg,
then in cracker crumbs and set on the
ice for an hour before frying in deep
boiling fat. Drain on brown paper and
serve.
English Meat Pie-Knuckle of veal,
one slice of onion, one slice of carrot,
bit of bay leaf, sprig of parsley, II
peppercorns, blade of mace, two table
spoonfuls of salt, one-half pound of
lean raw ham, four tablespoonfuls of
flour, four tablespoonfuls of butter, two
dozen bearded oysters. Remove the
meat from the bones. Cover the bones
with cold water, add the vegetables
and seasonings, and heat slowly to boil
ing point. Add the meat, boil five min
utes and let simmer until the meat is
tender; remove the meat and reduce
the stock to two cups. Put the ham in
a frying pan, cover with lukewarm
water and let stand on the back of
the range for one hour. Brown the
butter, add the -four and when well
Drowned add the stock; then add the
veal and the ham each cut into cubes.
Let simmer 20 minutes and add the
oysters Put in a serving dish and
cover with top made of puff paste. 1t
is much better to bake the paste sepa-
rately and cover pie just before send
ing to the table.
Veal Loaf-Wipe three pounds of
lean veal and remove the skin and
membrane. Chop finely or force
through a meat chopper. then add
one-half pound of fat salt pork (aiso
finely chopped), six common crackers
(rolled), four tablespoonfuls of cream,
two tablespoonfuls of lemon juice, one
tablespoonful of salt, one-half table
spoonful of pepper and a few drops of
onion juice. Pack in small bread
pan. smooth evenly on the top, brush
with Wnlte OF an egg anu BAKE Slowly
for three hours, basting with one-fourth
cup of pork fat. Prick frequently while
baking. so that the pork fat may be
absorbed by the meat. Cool, remove
from the pan and cut in thin slices for
serving.
Chestnut Puree-Remove the shells
from the chestnuts, cook until soft in
boiling sailed water; drain, mash,
moisten with scalded milk, season with |
salt and pepper and beat until light. |
Chestnuts are often boiled, riced and |
piled lightly in the center of a dish |
and then surrounded by meat.