Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

15 erthygl ar y dudalen hon

-HOME HINTS.

Newyddion
Dyfynnu
Rhannu

HOME HINTS. VEAl;, BEEF, OK CHICKEN CROQUETTES.-—Pat one cup of sweet milk and three-quarters of a cup of bread-crumbs on the fire to heat, adding salt and pepper to taste as it boils and thickens. Take off and let cool. Have chopped finely one cup of cokl cooked meat, add one raw egg well beaten, one des- sert spoonful of parsley chopped fine, a teaspoonful of butter, and a few drops of onion juice. Mix thoroughly and add to the warm mixture. Mould into croquettes and let cool. Dip in beaten egg and bread-crumbs and fry in hot lard, and serve with cream sauce. POTATO CROQUETTES.—Peel, boil and mash one pint of hot boiled potatoes. Mix with the yolks of two eggs, one tablespoonful of butter, one teaspoon- ful of chopped parsley. Salt and pepper to taste. One saltspoonful of celery salt, half teaspoonful of onion juice. Mix all together, and when cool add the yolks. Rub through a sieve and then add parsley. Shape into croquettes and roll in cracker dust or bread crumbs and dip in beaten egg. Roll again in crumbs and fry in boiling fat. Drain well. HASH CROQUETTES.—One pound sausage meat, two eggs (well beaten), one tablespoonful of butter, quarter cup of milk. Place on the fire and thicken with minced cracker crumbs. Mix well and form into croquettes. Roll in beaten egg and powdered crackers, and fry in boiling fat. Drain well. Minced ham isz also very nice by this same receipt. CREAMED CHICKEN.—One fat fowl, 1 pair sweet- breads, and i can of mushrooms. Boil the chicken and sweetbreads-and when cold chop fine. Into a saucepan put 1 pint of milk or cream, and rub together 2 tablespoonfuls of butter and 4 tablespoon- fuls of flour, and when the milk reaches boiling point stir in the butter and flour, and stir until smooth and thick. Flavour with -1 grated onion, and season with salt and pepper to taste, and put, in a baking dish chicken, sweetbreads and mushrooms, well mixed. Cover with breadcrumbs, dot with bits of breakfast bacon and bake 15 minutes. LonsTER A LA NEWBERG.—Pick the meat from a large lobster and cut into dice. (If you cannot pro- cure the fresh lobster the tinned is very nice). Season with salt and cayenne and one-quarter teaspoonful of mustard and two tablespoonfuls of butter (melted); now thicken with flour; one-half pint of cream or milk, and when boiling add the.seasoned lobster, and then the beaten yolk of one egg. Place in shells, dust lightly with cracker crumbs, place in oven and serve hot. Peel and cut a cucumber in dice, cover with French dressing and serve on let- tuce leaf with lobster. It is also nice served with chopped peanuts, mixed with mayonaise dressing and laid between two slices of thin bread, with lettuce leaf on either side. PIGS IN BLANKETS.—Take as many large or' medium-sized oysters as desired wash and dry them thoroughly; pin each oyster in a thin slice of break- fast bacon with a wooden toothpick. Broil them until the bacon is crisp and brown; do not remove toothpicks; serve hot on toast; garnished with watercress and poached eggs. AUNT ELIZABETH'S PUDDING.— Take a breakfast- oupful of stale bread and pour over it one pint of milk. Let it soak half an hour, then beat it well with a fork. Next add a piece of butter the size of a walnut, a heaped tablespoonful of sifted sugar, the grated rind of a lemon, and the yolks of two well- beaten eggs. Bake in a good oven, and when suffi- ciently cooked spread a little apple jam over it, and pile over that some whipped white of egg. Return it to the oven for a few minutes, for the whipped egg to set, but not to brown. Time to bake, half an hotir. Suilicient for four or five persons. STEWED SHRImps.-Sbell as many freshly boiled shrimps as will measure one pint when shelled. Bruise the heads and shells, and boil them gently in pint of light wine and t pint of water, with a seasoning of salt, cayenne, and nutmeg. Strain the liquor, and let it stand a few minutes. Then pour it off, freed from sediment; put it back into the ilaucepan. and thicken it with flour and butter. Put in the shrimps, and simmer them till they are thoroughly heated. They must not boil, or they will be hard. Toast a slice of bread, cut it into small squares, lay it on a dish, and pour upon it the fish and sauce. Serve hot. Time to boil the shells, 20 minutes. PIQUANTlI SAuciL-The almost universal fault with sauce piquante is that it is too acid. Take a dessert- spoonful of chopped shallot, or Spanish onion, another of capers, and another of pickled gherkins. Place this in a frying-pan or saucepan with a table- !poonful of vinegar, and let it simmer gently till the vinegar has simmered away all but a few drops then idd quarter pint of good gravy. If the gravy is not -hiclc, add some brown thickening. Add also a salt- jpoonful of salt. Skim the saucs, so as to get rid of any grease. A pinch of thyme and a powdered bay :eaf will be found an improvement. Unless the vinegar is allowed to evaporate almost entirely, this aauce will be too acid. To MAKE PIGEONS TASTY.—Slice a large onion md put it into a shallow dish with two bay leaves, Dalf a teaspoonful of peppercorns, and a wineglassful )f vinegar. Lay two pigeons in this marinade or pickle, and turn and baste them twice a day for two days. If the birds are old they must remain in the marinade a day or two longer. Take them up, wipe them dry, and lard the breasts evenly then put :hem into a saucepan With loz. of butter, and turn :hem about over a moderate fire until they are brightly and equally browned. Lift them out, stir i spoonful of flour in with the butter, and mix it briskly with a wooden spoon until it begins to colour; then add 4oz. of fat bacon cut into small pieces, the liver of |the birds, a cupful of stock or water, the strained juice of half a lemon with lin. or 2in. of the rind, and a little pepper, salt, and grated nutmeg. Let this sauce boil, then put in the pigeons, cover them closely, and let them stew for half an hour. Serve the birds on a hot dish, with the sauce poured round them. Time to stew, about an hour Sufficient for two persons. STEWED OX-CHEEK.—Wash an ox-cheek thoroughly in lukewarm water, then put it into a large saucepan and let it simmer in sufficient water to cover it for GWO hours, then take it up, drain it, and put the liquid aside to cool. Remove the thick layer of fat which will collect on the top. and put the liquor back into the pan with the ox-cheek. Let it boil once more, then add a large onion with six cloves stuck in it, a basinful of mixed vegetables cut into small pieces, and consisting of three turnips, three carrots, two leeks, three sticks of celery, two or three sprigs of parsley, a small sprig of thyme, two bay leaves, a blade of mace, half a teaspoonful of peppercorns, and a little more salt, if required. Simmer two hours longer. Take up the meat, cut it into neat slices. Strain the gravy. Thicken lb pints of it with a little butter rolled in flour, and serve the slices in a dish with the sauce poured over them. A glassful of red wine may be stirred into this sauce, or it may be drawn from the fire for a minute or two, and then mixed with the well-beaten yolks of two eggs; or a little lemon-juice may be squeezed over the meat, and the sauce poured over nfterwards. Sufficient for half-a-dozen persons. SCALDING CALICO, &c.-Many people sew flimsily because they do not scald their colico before sewing, consequently the needle does not pass through the material. Calico and linen, and especially material that is stiff, should always be scalded before it is worked or, if it is not convenient fow this to be done. a little soap should be rubbed over the part which the needle is to penetrate. This will make it slip without being pushed. The scalding or soaping of linen is especially desirable when a machine is used. BRAIN CROQUETTES.—Clean one set of calve's brains, remove the red membranes, and soak in ice water one hour-. Then put them into one pint of boiling water and boil from five to 10 minutes, wHh one teaspoonful of salt and one tablespoonful of lemon juice. When they have boiled 10 minutes Jrain, and pour cold water on them. When cold, whop fine and add Ii cups full of cracker crumbs, one teaspoonful of chopped parsley, one large tablespoonful )f butter and yoke of five hard-boiled eggs. Enough pure cream to make moist. Mash and mix the butter with the eggs, and add to the other ingredients. Salt and pepper to taste. Roll in shape and dip in beaten egg and then in cracker dust and fry in boiling fat. Drain and serve with green sauce. DELICIOUS CHICKEN CROQUETTES-To one fat fowl chopped fine use one large tablespoonful of parsley, one heaping teacupful of bread crumbs, one cup of cream or rich milk, J pound of butter, or use the rich liquor from the chicken and not so much butter, and the yolks of eight hard boiled eggs. Mash and mix the butter with these, season with salt and pepper to taste. Make very moist by adding more milk if one cup is not sufficient. Roll in shape and dip in beaten e<rg and then in cracker crumbs, and fpj |n sm(>ting fat. Serve with cream sauce, and garnish with French green peas. THE CARH OP SPONGES. Sponges which are not properly cared for soon become disagreeable and slimy. The best means of preserving them is to squeeze the water thoroughly from them after use, and to avoid rubbing soap upon them, or letting them lie in soapy water. It is best to dry them in the air after use, and they should not be tied up in sponge-bags until they are dry. When they need to be cleansed, the most effectual way of dealing with them is to lay them in strong soda and water, or strong borax and water, for some hours, pressing and squeezing them occasionally in the centre while doing so. After being cleansed in this way, a sponge and squeezing them occasionally in the centre while doing so. After being cleansed in this way, a sponge may be laid for a while in a mixture made of one glassful of muriatic acid, and three pints of water. In the majority of cases, however, immersion in soda- [ water will accomplish tbe desired object withcat any- 1.^1$else being neceasary.

SCIENCE NOTES.

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[No title]

- DREADFUL HOLIDAY DISASTER.

HOME OF THE ROTHSCHILD BEQUEST.

FIGHTING IN SAMOA.

THE CRUSADE OF PEACE.

I EXPLOSION OF ETHER.

MUNIFICENT BEQUESTS.

EIGHTEEN MEN INJURED IN A…

A MAD HUSBAND'S CRIME.

[No title]

FUN AND FANCY. -

AMERICAN HUMOUR.