34 THE AUSTRALIAN GARDENER. 
SS ee ee 
HOUSEHOLD HINTS 
— Green Apple Chutney. — 
Six lbs. apples,'2 Ibs. onions, 2 lbs.brown 
sugar, 1 oz. garlic, 1 oz cloves, 1 teaspoon- 
ful white pepper, 1 teaspoonful each of 
‘cayenne, whole allspice, mace, whole 
ginger, cinnamon, 1 handful salt. Cover 
all with vinegarand boil four hours. Put 
all the spices in a thin bag. 
ena A a 
— Tomato Pickle. — 
Slice 6 lbs. green tomatoes and 4 lbs 
‘onions ; put some salt on each layer, and 
let them stand over night, then drain off 
Take 2 quarts of vinegar 1 lb. treacle, 4 
Ib. of mustard, 2 tablespoonfuls of cloves, 
the same quantity of whole pepper, and 
whole spice in a muslin bag. ' Boil all to- 
gether for a minute, then add the tomatoes 
and onions; boil for I0 mintes. Make 
jars or bottles airtight. : 
sFetgig ela ct 
— Tomato Sauce. — 
Twenty lbs. tomatoes, boil soft and 
strain through a sieve then boil for one 
honr ; next add 3 1b. salt 13 lbs. sugar, 
1 02. cloves. 2 ozs. allspice, 1 oz. black 
pepper, } oz. cayénne, 2 
Garlic must bé picked, bruised, and put 
ozs. , garlic. 
in big ; all the spices to be ground and 
put in another big. Boil 2 hours. 
shee vata ect 
— Potato Patties. — 
Press hot, well seasoned, mashed 
potatoes into a shallow pan about an 
inch thich ; cooland with cooky-cutter 
cut ont in rounds and scoop out much of 
the inside ; put alittle butter on each, 
and brown in the oven while you cream 
any hits of cold meat or salmon ; draw 
the pan to the edge of the oven, and put 
in the mixture, being careful to have it 
very thick, and witha cake-turner lift 
out each one ona platter. 
taeet eat 
— Salad Dressing. — 
One egg, 2 teaspoonfuls sugar, 1 small 
teaspoonful dry mustard, 14 tablespoon- 
fuls vinegar, 1 desertspoonful butter, 
pinch of salt, 4 cup of cream (if you have 
t), } cup milk with or 2 cup withou;, 
March, 1910 
cream. Hard boil the egg, separate the 
hard-boiled yolk from the whfte and add 
{t to the other dry ingredients ; add the 
melted butter, then the vinegar, mixing 
Then add the milk, 
drop by drop; this is to prevent the 
dressing curdling, and is the secret of the 
salad dressing. 
all till véry smooth. 
Finally the cream for 
very swell salad dressing. 
feats t 
— Ginger Nuts. — 
Threequarters of a 1b of flour, 3 lb. 
butter, 4 ozs. soft black sugar, } oz. 
groud ginger, 1 saltspoon carbonate of 
soda, 1 small egg, and sufficient treacle to 
make into a nice workable dough. Beat 
butter and sugar to a cream, add egg 
and mix into flour ¢{ lastly add treacle 
(but be careful not to add this too plenti- 
fully.) 
Uk Ara ea 
— Neapolitan Fritters, — 
Cut some light bread or French rolls 
into 3 inch thick slices, then with a cutter 
into rounds. Heat 3 ozs ot butter, and 
fry the bread. Arrange the fritters in a 
circle on adish. In a small saucepan put 
a glass of wine and a cupful of jam, and 
when it boils pour it over the fritters, 
sprinkle with some desiccated cocoanut* 
and serve very hot. ; 
Real lace 
Loom. 
NUMBERED KEYS. 
Illustrated Instructions. 
EASILY LEARNT. 
SPECIAL ADVERTISING OFFER, gos. 
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Lace-Making.”? 
arded fur Centuries. 
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ll the Finest and Best Laces. With the 
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always pleased to give instruction 
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TORCHON LACE AND MERCHANTILE ACENCY, 
No. 6 Adelaide Arcade. | 
