THE HOME.

New Zealand Herald, Volume XLVII, Issue 14566, 31 December 1910, Page 6 (Supplement)

THE HOME.

THE TABLE. Baked Apple Pudding.- Tale about six grated apples, half a pound of sugar, a nuarter of r pound of butter rubbed to cream... the rind of two lemons and the juice of one; stir this all together; then add two cups of cream, or milk, and five eggs line the dish with puff paste, and bake it ono hour.

Delicious Veal.Veal can be made so tender that only a fork will be needed to cut it. Take a steak, cut off all the fat. and cut out the bone. Cut into pieces the desired size, then dip first into crumbs, then into egg, then into crumbs again. Fry in an iron pan tiil a light brown, cover, and let cook slowly for a few minutes, then pour in enough milk to cover the meat, place in oven for one hour. The milk will all be absorbed by the meat. 'Always season bread crumbs before breading any meat.

Cottage Pudding.One run sugrr. two eggs, two cups cream, ono pint of tioi r. one and a-half teaspoons baking powder. Beat the eggs and sugar together; add cream, Hour with the powder sifted in and a pinch of salt : mix into smooth batter as for cop cakes. Put into long, narrow or oval buttered mould, bake in hot oven 30 minutes; serve with liquid or foaming sauce.

Balmoral Dessert Biscuits. —The baker of the late Queen Victoria i* responsible for this m ine ; it- was used at Balmoral as far back as the year 1856. These biscuits are no thicker than Passover cakes, and eat very "short" : Take half a pound of flour, one ounce of butter, four yolks of eggs (only two whites). Mix these to a stiff paste, roll it out very thin, and [■ into round shapes the size of the top ■ ■ teacup. Bake the cakes in a slow •vr.i. They ought, to be thin, and folic.nod all over, bid not browned, tho Mis- — * to be the s»jne colour <>/.. ts».> biscuits - not browned.

Jiel&ea Sttis.—On* p«» »«••! ~f sifted (!' C'oz of button', 3oz oi --"Vor of candied pec; one gill >.<! r-iuk, «tn> :-gS', two teaspoonft'.is of baking powder. Rub -.ho butter in the flour, acid the baking powder, and half the sugar, beat up •he egg. and mix three parts of it with the milk. Make a soft, dough with the Hour, etc., egg and milk. Roll out the dough quarter of an inch thick, brush it over with the remainder of the sugar, and peel, cut in shreds. Roll the dough up like, a bolster, with a sharp knife cut it through in one-inch thick slices, lay on a greased fin and bake in a quick oven for 20 minutes.

Delicious Semolina Pudding.—Required ; One. pint of milk, one ounce and a, half of semolina, two eggs, sugar and flavouring to taste. Boil the milk and sprinkle the semolina info i* and simmer till it thickens, stirring so '.hi it does not burn. Let/ it cool a little, then sweeten and flavour, and stir in the yolks of the eggs. Pour into a greased pie-dish and bake for 15 minutes. Take out, and cover with the whites of eggs, beaten to a stiff froth. Return to the oven to colour slightly, and seive.

HINTS FOE THE HOUSETfIFSL Candles burr, better and more '.r-low]y if they have boon stored in a dry place six or seven weeks before they are used.

If grease is spilt on the kitchen table cover the spot a' once with salt, which will prevent the grease soaking into the wood.

To prevent a gas-stove from rusting, as they will do if care is not taken, rub the entire inside with a flannel cloth which ha« been saturated with sweet oil.

When there is much coal dust in the cellar it should be mixed with sawdust moistened with paraffin. Form this into balls the size of an orange, and use for banking un a fire.

To keep sandwich cakes from rising in the centre -spread the mixture away from the centre of the tin towards the sides, and the cake will come out of the oven beautifully light and quite even.

To make Venetian blinds like new, first take them to pieces, wash them well, and dry thoroughly. Then rub. well with a cloth dipped in linseed oil, and polish; they will lock as fresh as when new.

For restoring a sponge thk- 1 lias income slimy to its former cleanliness dissolve a tablespoonful of sea-salt in a quart of hot water. Soak the sponge in this mixture until it is quite cold, then rinse U out in seven-! clean waters.

To clean a -'.'rvi.cgpan a.'i;?: ht-'h or onions l.'oil nut the t-n't with a,.-.'b ■W.-jr, wash it clean, Ci'.-r ;r.!t on the. "m --A "hake it little Ob. m n ; leave l' 1 -t. ; Lvownj after, wipo 00. \?ifh a dis) to-,.' ; ail v.nrileiisant taste 01 smell v ill iieve van'i u.'.d.

\Vh:?n wp put rev oilcloth on Re ' able i in less t'yn a Wcjek the comers hv<> cut, j and therefore makers the i-lr+h look shabI by. Now, to prevent this juet.pwte a piece of new calico under the corners of your cloth, and you will find in six months later your cloth will be no worse. To remove the deposit from the inside of tea-kettles fill the kettle with water, and add to it a dram of -ammoniac. Let it boil for an hour, when the fur, or petrified substance found on the metal, will be dissolved, and can be easily removed. Rinse the kettle out well, then boil out once or twice before using the contents.

, Celery should always be allowed to lie in cold water to which a little salt must be added for an hOur before it' is required for the table. This will • make it very crisp. •

When peeling onions b'egjh at the root and peel upwards, and they, will scarcely affect your eyes.

Always put the sugar used in a pie in the centre of the fruit, not at the top, as this makes the pie sodden. SUMMER FRUITS. A wholesome and simple way to serve gooseberries is to ! stew " them and mask them with whipped cream. A good sauce for stewed fruit is made 'by boiling £oz of very fine sago in one pint of milk till so tender that the grains almost disappear.

Mash and rub through a sieve one quart of strawberries; add juice of one lemon, one pint of water, and sugar enough to make very sweet; turn into tho freezer and freeze to a mush.

Whip one cup of thick cream until stiff; boat the white of one egg until a stiff froth; add one-third cup of powdered sugar; add this to the whipped cream, and beat in half a cup of fresh strawberries; put between layers of sponge cake. Place a layer of fresh raspberries at the bottom of a dish, add a few slices of stale sponge-cake, then a layer of stewed red currants, and a few stewed cherries. Over those pour a little boiled custard, and a whip of cream in the form of a pyramid. Wash and cut rhubarb in inch pieces, withoutm peeling put in a. double boiler with, one cupful each of sugar to each pint of rhubarb •; cook until s'-it ; do not stir it. If i.i.a rhubarb is v-jry sour, pour boiling water over it;.let stand five minutes and drain ; add the sugar and steam it.

Take equal ports 01' red currants, white currants. raspberries, and very ripe cherries. Remove all the flalks and stones. Sprinkle plenty of powdered white sugar, over the fruit, and one wineglass! ul of best pale French brandy. Toss the fruit lightly until all is dissolved. Serve within bor-, der of sponge-cake,, ,• - .