328 QUEENSLAND AGRICULTURAL gourNAL. [1 Aprrn, 1898. 
TO CLEAN STRAW HATS. 
Srraw hats are so commonly worn in Queensland, and they suffer so much 
from the summer sun, that it may not be amiss, for the sake of those who live 
outside the realm of the “cleaner” to give the following recipe for the 
renovation of the straw:—The tan of a season’s wear will vanish before a stiff 
old toothbrush dipped in lemon juice and flower of sulphur. The whole must 
be thoroughly gone over, and the result will be very satisfactory. 
TO MAKE CHEESE BALLS. 
Cuop half-a-pound of good cheese; add to it one pint of soft breadcrumbs, a 
dash of cayenne, a teaspoonful of salt, mix, and add two eggs unbeaten. 
Form into balls the size of an English walnut. Dip in beaten egg, then in 
crumbs, and fry in smoking-hot fat. 
PICKLING CUCUMBERS. 
Wuen pickling cucumbers, the addition of horse-radish to the vinegar helps 
to retain the strength in the vinegar, and prevents the formation of mould on 
the top of the liquid. _ Lay horse-radish leaves over the top of the vinegar. 
KROMESKYS. 
Tyouan not a common dish, kromeskys are by no means difficult to make, and, ~ 
as most of the ingredients required are generally to be found in a farmhouse 
larder, there is no reason why the dainty should not occasionally vary the bill 
of fare on the farmer’s breakfast table. A kromesky is simply a spoonful of 
carefully prepared mincemeat (savoury, of course), wrapped in a slice of cold 
boiled bacon, then dipped in batter and fried. Mince very finely a small 
quantity of cold mutton or any underdone meat that may happen to be at 
hand. Fry in butter, to a pale straw colour, some shallots or an onion finely 
minced; put in the meat, give it a turn or two, and moisten with a little good 
gravy or stock; add spices, a dash of cayenne pepper, a squeeze of lemon, a 
pinch of minced parsely, and salt to taste; let the whole reduce a little, and 
put it aside to cool. Cut some slices of boiled bacon as thin as possible to the 
size of about an inch and a-half or two and a-half inches; place on each slice 
a dessert-spoonful of the mince, and roll it up in the bacon very neatly; keep + 
the kromeskys in a cool place till the time of frying them; then dip them in 
batter and lay them in the frying-pan, taking care they do not come unrolled. 
The batter may be made thus: 4 oz. flour, 4-pint warm water, and, if not 
objected to, a good tablespoonful of olive oil ; before using stir in the whites 
of two eggs, beaten to a stiff froth. The frying fat should be thoroughly hot 
before the kromeskys are put in, so as to crisp them at once on the outside ; 
and too many should not be put in at once, so as not to chill the fat. 
AGRICULTURAL AND HORTICULTURAL SHOWS. 
Tus Editor will be glad if the secretaries of Agricultural and other 
Societies will, as early as possible after the fixture of their respective shows, 
notify him of the date, and also of any change in date which may have been 
decided on. 
