THE HOUSEHOLD.

Northern Advocate, 8 September 1913, Page 6

THE HOUSEHOLD.

French Almond Rock. —Put lib. loaE sugar and teacup of water into a saucepan till melted. Take off scum and boil for quarter of an hour; add one tablespoonful of vinegar. Put in sliced almonds to taste, and pour on a buttered disli. Almonds that are used for cooking are the best for this. Pickling Meat or a Ham. —First thoroughly rub salt into the meat and let it remain in bulk for 24 hours. Secondly, take it up, letting it drain; then pack as desired. Thirdly, have a pickle made as follows: —For every 1001b. of beef or ham use 71b. salt, of saltpetre and cayeene pepper loz. of each, molasses one quart, and soft water eight gallons. Boil and skim well, and when cold pour over the meat- This is a good recipe. Mock Ginger.—Put a 'dessertspoonful of lime in a kerosene tin of water. Let settle till quite clear. Cut a piemelon in ginger length stripes, and pour the clear liquid them to cover. Leave all night. Next day make a syrup with enough water to cover the melon, and sugar in the iIM-oportion of half-a-pound to each pound of melon Favour with ginger, allowing %oz. green ginger to the pound of melon. (Tf dry ginger is used the proportion is half an ounce to the pound.) Drain the melon and put it into the boiling syrup. Cover to prevent evaporation, and simmer till the melon is clear. Bottle, seeing that the syrup is well over the top cf the preserve. COOKERYQuick Sponge Pudding.—Beat quarter pound of sugar with an equal weight of butter, add the yolks of two eggs, well beaten. Stir in the flour and then the rtiff whites of the eggs. Flavour with essence of lemon, half fill cups and bake 20 minutes in a fair oven. Serve with sauce or boiled custard. Baked Eggs.—Whip the whites of three or four eggs very stiff with a little pepper and salt. Pour into a small .buttered piedish. Make holes evenly over the whites to receive the yolks, which should be kept whole and separate. Put a little milk into each hole, then slip in the yolks and bake till all is nicely set. Sprinkle some -finely-chopped parsley over the top and serve hot. Ham Toast.—Take ham or bacon, one raw egg, one hard-boiled egg, light rounds toast, pepper, and salt. Mince the ham and pound it with the yolk of the hard-boiled egg and seasoning. Add the raw egg and stir briskly over the fire till hot. When done spread on the toast and tlfen sprinkle with the white of the egg rubbed through a sieve. Beat again for a few minutes and serve as hot as possible. Wedding Cake. —One pound butter, lib. dry white sugar, of eggs, 21b. currants, a /41b. candied citron, orange and lemon peel, blanched almonds cut in slices, one grated nutmeg, YiOZ. mixed spice, one wineglass of brandy, l%lb. flour. Put sugar and butter into a clean pan and beat to a smooth cream; add eggs, two or three at a time, beating them clear each time. When sufficiently beaten add flour and other ingredients, sprinkle brandy over mixture, and beat lightly. Peel to be cut in thin slices. This is a good -mixture, and makes 71b. of cake. PUFF PASTE. Allow a pound of butter to each pound of. flour, water to wet, and salt to taste. If wanted specially good, put in one or two eggs and less water. On farms where lard is available, half lard is used instead of all butter, and where neither butter nor lard is to be got, or spared, dripping, beaten to a cream, is better than just unbeaten dripping. Personaly, I should be inclined in such case to roll the paste very thin indeed, and at the last moment before spreading to beat baking powder into the fat, folding and rolling before it had time to lose its strotagth. To make the paste mix the flour, water, and salt into a nice dough. Work it into a nice lump, then roll it out pretty thin; spread with butter, fold in four to keep in as much air as possible (which is the secret of making puff paste), dust with', flour, roll out thin, and repeat the whole process five or six times, letting the pastry stand to cool after each rolling. The last time roll very thin and always remember to roll from you. Another method advises brushing with white of eggs before hot oven.