WOMEN’S WORLD

Northern Advocate, 21 December 1929, Page 4

WOMEN’S WORLD

HOME COOKERY

CHRISTMAS PUDDINGS. Pudding No. I.—lngredents: Half a pound of self-raising flour, Jib breadcrumbs, Jib. suet, Goz, sugar, 6oz. raisins, 6oz. currants, half a tcaspoonful of mixed spice, quarter teaspoonful of cinnamon, half a teaspoonful of salt, 2oz. candied peel, two eggs, milk to mix. Prepare ingredents in the usual way, and mix all the dry materials together. Add the eggs well beaten, and enough milk to form a stiff dough. Turn iuto a well-greased basin, cover with greaseproof paper, and then with a cloth, and boil for five hours. This pudding is very good but will not keep like the rich varieties, and should be made only a few days before Christmas. Padding No. 2.—Take half-pound suet, half-pound coarse sugar, halfpound stoned raisins, half-pound currants, - two ounces candied peel, a breakfast cup full of flour, a breakfast cup full of bread crumbs, half a nutmeg, a little salt, four eggs. Mix all the dry ingredients, add the eggs beaten lightly. Boil in floured cloth for four or five hours, two days running. Pudding No. 3.—One pound stoned raisins, half-pound sultanas, half-pound currants, one ounce citron peel, half nutmeg, one teaspoonful mixed spice, threequarters-pound of sugar, halfpound butter, 10 eggs, one and a half pints breadcrumbs, one breakfast cup flour, half tcaspoonful carbonate soda, one teaspoonful cream tartar. Beat butter and sugar to cream, add eggs well beaten, and other ingredients. Half quantities used, steamed five hours, makes a good pudding sufficient fbr a faraily'of six or eight.

CAKES AND BISCUITS. Walnut Loaf. —Jib. self-raising flour; J-teaspoonful salt; 4 tablespoons brown sugar; J-eup chopped walnuts; I level tablespoon butter; 1 gill and 2 tablespoons milk. Method; Grease; tin and sprinkle with flour. <Sift flour and salt. Rub butter ia lightly, and add sugar anfl walnuts. Mix into a light dough with milk, and shape'on board. Bake 20 to 30 minutes in large coffee tins. Any nuts or. raisins mayy be used. , Brown Gake.—Jib. butter; frcup milk; 3 tablespoons treacle; Jib. sugar; 2J cups flour; 3 eggs; Jib. raisins or currants lemon peel or essM6e to'flavour; 1 teaspoon soda; a little.',spice or cinnamon; mix m the usual way.

Pilling for Biscuits. —Beat together half-cup of butter and threequarter cup icing sugar. Flavour with any essence. Sand Biscuits.—2 cups flour; 1 teaspoon soda; 2 of cream of tartar; .1 cup sugar; i cup butter or dripping; 2 eggs (reserve white of one); add milk if necessary. Mix, roll out, cut, and brush with white of egg. Sprinkle with sugar and cinnamon. Put a blanched almond or raisin on top in centre of each. Scones (verygood).—4 large cups of flour, 1 teaspoon soda, 3 teaspoons cream of tartar, 1 small teaspoon salt, and 1 small teaspoon sugar, J-eup -of cream, and nearly 1 pint of slightly warm water. Put rising, sugar, salt into flour and sift well; add the warm water to the cream, and fold into flour with a knife, to make a nice medium dough; pat a little flour round 'with the knife, and turn out on to floured board. If a little moist in places, just .pat more flour on, not too much, and just roll out lightly about Jin. thick, and where cut pat round with flour to e-yen the rough edges, and put on a hot floured tray or a cold greased tray. Have a pretty sharp fire, and cook from 15 to 20 minutes.

HOUSEHOLD HINTS.

Excellent braces for men's wear ean •be ent from old motor tubes. See that the rubber has not perished, then cut out. with a. keen-edged knife, , The braces will last for months. >f« ♦ ♦ If you find it nauseating to take •medicinal salts in warm water, take them in cold, or, better still, iced water. If a hot drink is taken shortly afterwards the efficacy of the saline draught will be increased. * * » * Woollen stockings past wear may .be unravelled and clipped into small pieces, which are as good as kapok for stuffing cushions. .Silk stockings similarly treated make good .filling for smaller covers. • ’ m * * • An enamel funnel kept for the purpose simplifies the emptying of salt, pepper,- etc,, into small-mouthed containers. * ♦ On washing day keep handy a cut lemon, and whenever you have to dry your'handsi dab offi the, iWater and rub on the lemon. You'll not be troubled With cracked hands. . • * * * Wheit making rissoles dip each piece ,pf, meat-in bran before mincing; it gives a nice flavour, binds the meat and makes tdugh meat mince easily. ■ * * ■ * ■ To keep a baby's bottle hot when going out with the pram pour the hot food into the warmed bottle and wrap up the latter with a filled hot-water bag. * t * * If heavy furniture cannot be easily mo.ved,. soap the floor well and push .the •.article. It will slide .along the slippery surface, and 1 'will needpnly to be steadied. The soap ' can be removed, with a : wet cloth. • . Heat the oven before putting in a roast. . Add half-cup boiling ’ water to the dripping. The heat seals the juices and makes the meat tender, and the steam from the water, not only prevents the meat from hardening, but dispenses with much basting.

USES FOR VINEGAR.

meat will become tender If soaked in vinegar before it is cooked, j When boiling rice for curries or to ( serve ns a vegetable, a little vinegar! in the water will make the rice whiter and keep the grains separate. A teaspooonfnl of vinegar is sometimes, added to the water when poaching eggs or boiling fish, as it aids in the coagulation of the proteins. It will also help to take away all smell when washing plates that have been nsed for fish, onions, or cabbage. Vinegar and salt will remove stains on china and will cleanse glass flower cases, water bottles, and tumblers.