The Housekeeper.

Evening Post, Volume LXVII, Issue 150, 25 June 1904, Page 11

The Housekeeper.

SOME CAKES. Genoa Cake. — Take the yolks of tinea eggK, and beat with a quarter of « pound of hiftcd sugar tjll quite smooth. Add a quarter of a pound of butter, and by degrees half a pound of pastry flour, a pinch of Fiilt, and the giutcd rind of a lemon. By degiecs udd 3ox of sultanas previously scalded, half tin ounce of lemon candied peel, and loz of blanched split almonds. Work all together with a litlle milk, und just before baking add tho beaten whites of the threo eggs. Set all in a greased tin lined with, buttered paper, and at once sot in a hut oven, after twenty minute* the heat of tho oven may bo leuuced. Bitko for ;in hour. Swiss Walciß.— -Muku tonic pasto with t-ho following : — One gill of etvutu, Jtalf a pint of mnk, four onnua ot butter, six °gg ! '» a pinch of >uit, and as much llour «s may be lcquircd to form a bltfi. und v, o!J kneuited pj«u\ 'iho butter should be dibsolvcd in the milk, vhich ia pie.viomly licitcd, when it is svt to boil, and iiduwl to the uell-bcalcm ei,'g.s and cicam. Uotl out out paste as thinly as posmble, und with tho pus try wlioel cut into bnwll &qiiaics oi« jounds j spread these out on .x lloured band to dry for somo time b'ly itt clnriliod butter or lard to a golden colour, dust uilli castor sugar mixed with a little ground cinnamon. A Handy Cake. — Mix ono und a quarter pounds of Hour, hdf a pound of sugar, uuif a pound of ouivantu; two ounce* of candied lemun, half v nutmeg Igratod), with two teiißpocnfuis of baking powder j add two ounces of butter and tJircc-qnnrU crs of a pound of treacle nieltcd together, and n cupful of milk. Mix quickly into it batlci. 'lhin lit .stilHuicnt for nino tonenko tins ; bake in a quick oven for about Ucnty miuuU'H till a dark brown. Tho cako will kefp good in w tin for months. Scotch Cukes. — Ingredients : One «• und of flour, Ji.ilf a pound of butter, and four ounces of caster sugar. Bent tlio butter and sugar to a cream, stir in the flour a* tightly as possible, until the mixture has the appcarauco of fine breadcrumbs ; ptesH into a tint, round tin to about half an inch in thickness, cut in scone shapes, pinch tho edges, and bake in a slow oven ten to fifteen minutes. Orange Gingerbread.— Sift two and a half pounds of fine flour, and add to it one and three-quarter pound of golden syntp six ounco of candied orange peel cut small, tLree-quarters of a pound of moist sugar, ono ounce of ground ginger, and ono ouucu of aJ'sjiice. Melt' te mi oil thicc-quarters of a pound of butter, mix tho whole- well together, and luy it aside for twelvo hours. Roll it out with as little Hour as possible about half an inch thick, and cut it into pieces three inches long and two wide. Maik them in form of chocks with the buck of n, knife, put them on a baking pinto about a quarter of an inch ap.irt, and brush them over with tho yolk of an egg beaten up in a littlo milk. Bake in a cool oven about a quarter of un hour. Venico Cake. — Required: Soven ogg«, eight ounces caster sugar, four ounces butter, M/. ounces flour, coffee essence, two ounces glnce cherries, two ounces al.monds. Line a square rako tin with qreasi'd paper, the tin should be- about two inches ikep, ami the pap?r to fctrnid stiffly up above the cdqos threo inches deep. Put the cgptß into a large basin. Keat them till frothy. Add' the sugar, and beat over a pun of boiling water for about ten minutes, and for another fen minutes off tho viter. Sieve the Hour. Waim tho butter till it boils. Fibred the cheims very finely, al.-o the almond?. When iho e^srs and Mu/ar look thick and form into ropy threads, add half the flour and butter lightly, stir in cently, and add the rest of (he flour ami btittor, then the cherries. Colour a pale coffee colour with the essence. Your the mixture into the tin. Uake in a moderate oven for about tluee-quaiiers of an hour. While- it is baking brown the almoml« in the oven. When thp cake is cooked, lake it out of Iho tin ">id Mirk the top tluikly with the browned ulmouds. HOME HINTS. Celery Seed.— Celery seed may be used in place of colory in Kcnstminj; soup, but with judgment. A delicate flavouring of celery m most agiveable, but in too great btrcnsjlh it will proclnto a bitter ta«le. White Soups.— -W liito siiup-sloek vi mtulo fiom veal or chicken and prnsoncd >vith onion, celery, tail, »'•<' ]ie 1»'} V per, I'vorjthin-,' bcint; avoided that will add colour to it. It may be thickened with rice, tin ow root, corn-slarch, or tho «hito meat of the chicken chopped fine, and i« often made even richer by the addition of mill: or cream. Reviving Velvet— if crushed in patches hold your velvet moiitlo over a basin of boiling water, to which you may add a Uiblcspoonful of ammonia, thon fold tho velvet right nido inward, and let it lie. This will hoon revive it. An Omelet to Pan.— The chief point about an omelette pan is that it must be thin and susceptible to heat. A proper omelette pan is mode of copper, lined with tin ; failing this, a cheap, thin frying pan is better for the purpo«so than a tuibsluntinl one. To Remove Ink Stains. — A mb with a slico of freshly-cut tomato will icmove ink slums from while damask.