34 
THE AUSTRALIAN GARDENER. 
April, 1910 
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HOUSEHOLD HINTS 
— A Nice Boiled Salad Dressing. — 
Mix well a teaspoonful each of salt, 
mustard, and sugar, and’ teaspoonful of 
white pepper, or, instead, a pinch of red ; 
add the beaten yolks of 2 eggs, and stir 
till smooth. Melt 2 tablespoonfuls of 
butter in § cup of hot vinegar, and slowly. 
add this; then gradually adda cup of 
scalded milk, and cook in a double boiler 
til] it is smooth ind thick, but do not let 
it boil or it will curdle. Let it cool, and 
then beat in the whites of the eggs ; cover, 
and keep for use ; when needed, thin with 
a little sweet cream, 
*: * * * * * 
— Kidney Toss. — 
Cut some mutton kidneys into small 
Square pieces, removing the skin and core, 
and keep it covered, and about ten min- 
utes before serving toss it sharply into 
afrying pan with one or two ounces of 
butter. Season with salt and pepper. 
skim out the 
To the 
gravy in the pan add a small teaspoon- 
ful 
sauce, a few drops of lemon juice, and 
When the meat is firm 
kidney into a small saucepan. 
of flavouring, the same of tomato 
Toss 
all in the pan for a few minutes to smooth 
and cook the flour, and then add halfa 
cup of stock and half a wineglass of any 
red wine (not claret). Heat and pour 
over the kidney, and again heat, but do 
not let it boil, or it will be hard. Dish 
the kidney on rounds of fried bread, and 
pour over each some of the sauce. 
* * * * * * 
a teaspoonful of Worcester sauce. 
— Sausage Croquettes. — 
One lb. cooked sausage, 14 cupfuls of 
mashed potatoes. 3 hard boiled eggs, 14 
tablespoonfuls of chopped parsley, add } 
of a teaspoonful of sweet marjoram or 
thyme. Chop the egg and sausage quite 
fine, then mix the ingredients thoroughly 
adding $ teaspoonful of salt and }of a 
teaspoonful of pepper. Shape into cro- 
quettes, coat with egg and bread crumbs> 
and fry in deep fat. 
— Grilled Sheep’s Tongues. --- 
Take the required number of tongues- 
and boil them in water until they are 
tender, or whan the skin will peel off” 
easily when atestis made. Take them up, 
trim, and skin. Split them down the- 
middle, dip them in dissolved butter, and 
then in fine browned bread crumbs, and 
grill on a medium, clear fire until they 
are nicely browned. 
* * * * * * 
— Lobster Cutlets. — 
Ingredients.—Half lb. lobster, 1 oz. 
flour, 4 of a pint of milk, the’ juice of. } 
a lemon, salt, pepper, ege, bread erumbs 
and fat. Metlod.—Chop.the lobster up’ 
finely, melt the butter in a small pan, 
add flour, stir till smooth, then add fish: 
and cook for a little while, then graduaily 
add milk and boil up. Put in lemon 
Juice and seasoning. Spread smoothly on 
a plate, and when cold cut into equal 
parts, form into cutlets. egg and bread 
crumb them, and fry in plenty of fat 
three or four minutes. Other fish than 
lobsters may be used with equal success. 
Real lace 
Loom. 
NUMBERED KEYS. 
Illustrated Instructions. 
EASILY LEARNT. 
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TORCHON LACE AND MERCHANTILE ACENCY, 
No. 6 Adelaide Arcade. 
