HINTS FOR THE HOUSEWIFE

Dominion, Volume 20, Issue 72, 18 December 1926, Page 20

HINTS FOR THE HOUSEWIFE

Useful in the Kitchen. Large aluminium strainers, rather in the shape of a soup plate, arc- made with iitiv holes. They are so designed that thev will fit over any saucepan, and are’excellent for straining soups, 'fegetablcs, ami other things. A new measure made of white enamel is" marked for pints on one side and for ounces on the other. In invalid

and children’s cookery ounces are often used for liquid foods’, and in this way arc easv to determine.

Domestic galvanised utensils can be renovated bv giving them a coat of aluminium paint. The utensils should be thoroughly cleansed before the paint is applied by washing it in a hot and strong solution of common washing soda and water, and afterwards rinsed in clean water and dried. In the event of the utensil being badlv dented or requiring repairs the dents should be removed and the repairs executed at this stage preparatory to the painting process. Care should be taken to apply the aluminium paint rather sparingly, siirce a thin coat of paint, if well rubbed in, answers better than a thicker coat. Because aluminium paint contains a mass of fine metallic particles in suspension it should he constantly stirred while it is being used. Luncheon Varieties.

Variety in the luncheon menu is achieved with great success by the French housewife.

She makes use of eggs in many ways. For instance eggs are boiled and laid whole in a bed of savouryrice, or ribbon macaroni tossed in butter. Thev arc cut up in white sauce, or served whole in cheese sauce. Sometimes an omelette is made with stock mixed with the eggs, and often leftover macaroni is stirred into the omelette.

Alternating with eggs, a French family would have shrimps, or sliced tomato in salad dressing, or some other simple hors d’oeuvre. A vegetable course might follow. It is odd to eat French beans alone, but when they are cooked in a casseroic with butter and a suggestion of garlic they seem to have more substance. The French cook grates a suspicion of nutmeg over them by way of variety.

Potatoes are never served with meat, but if it is roast beef—hot or coldwatercress is the accompaniment. Tt decorates the joint, and is handed round as a salad. Lettuce tossed in oil and vinegar is. naturally, served with poultry or other meats. Puddings are rarely seen on a French table. Occasionally there are pastries, but generally cheese and fresh fruit are put on the table together. The one plate serves for both. Soup takes the place of the shrimps at dinner, and fish of the egg dish. Potatoes are always served with fish. Otherwise, dinner follows the same lines as lunch. They are both good meals, but no tea meal is taken between.

A Cheap Christmas Cake. 'This cake will not keep as long as some others, and should not be made more than a week before it is required. Ingredients.—One pound of Hour, three teuspuonfuls ol baking powder, a good pinch of salt, a pinch each of grated nutmeg and cinnamon, half a teaspoouful of mixed spice, a teaspoonful ol vanilla, half a pound of butter, or half lard and half butter, or margarine, three-quarters of a pound of currants, quarter of a pound of raisins, quarter of a pound of sultanas, half a pound of Demerara sugar, two ounces of mixed peel, three eggs, milk. Mix the spices, baking powder and salt with the Hour and sift them. Rub in the fat. Add the sugar, fruit, the eggs well beaten, and the vanilla. When thoroughly mixed, add enough lukewarm milk to make a dough that will drop from the spoon. Bake in a wellgreased tin in a good oven, reducing the beat to moderate as soon as the 'cake is brown. Time, one and a-half hours, or when a warm skewer inserted in the centre comes out clean. Roval Icing-—lngredients: One pound of icing sugar, one dessertspoonful of lemon juice" whipped white egg. Whip the white of egg to a froth, rub the icing sugar through a sieve, add the lemon juice and enough whipped white of egg to form a stiff paste. Spread this verv evenly over the cake, starting at the top and gradually working the icing down the sides of the cake with a knife that has been dipped iu hot water and then dried. Strawberry Recipes. Strawberry Trifle.—Ub. very fine strawberries', 3 tablespoonsful strawberry svrup, Joz. castor sugar, -1 small sponge cakes, 4-pint custard, cream Mash the strawberries, reserving live or six for decorating. Mix the sugar with them, put a layer at the bottom of a glass dish, then a layer of sliced sponge cakes. Sprinkle the latter with some of the syrup and continue these layers until all'are used, having sponge cake on top. Four the custard, justwarm, over, and leave until quite cold. Whip some cream and put it on. top and the whole strawberries as decoration. Serve very cold. Strawberry Sandwiches. —Slice some ripe straweberries, using a silver knife, and dredge them with cas'tor sugar. Spread some slices of plain cake, such as Madeira or sponge, with clotted cream. I’ut a layer of fruit on half the number of the pieces, cover with the remainder, and press together. I rim neatly and serve on a lace-edged paper. These sandwiches must be made fresh, and kept in a cool place. Other ripe fruits can be used in this way. Strawberry Salad.—Hull lib. of strawberries, and if they are very large cut them in halves. Sprinkle them with a cupful of castor sugar and mix, then stand for half. ,an hour. Add a small cupful of orange juice and leave in a coo! place for an hour. Serve in glasses with whipped cream on top and wafers separately.