THE HOME.

New Zealand Herald, Volume XLIX, Issue 1514, 9 November 1912, Page 6 (Supplement)

THE HOME.

THE TABLE. v • Flam Cake.—Required: One pound oi '• | flour. 6oz of butter and lard. 6oz of Migar, Le :4oz each of currant and sultanas, three w " • pieces of candied peel chopped, one tea- •''< • -poonful of mixed spice stirred into half ■i glassful of cooking brandy, two tea--poonfuK- of baking powder, two eggs, enough milk to make a rather moist dough, -t Cream the butter and sugar, add the v brandy and spice, eggs and milk, and I. lastly oil the dry ingredients. Beat , well. Bake one and a-half to two 'lours. •- : Tea Minutes' Pudding.-— 2oz of is j flour. lor. or sugar, out egg. one teaspoono i ful of baking powder, jam or marmalade, ei ;4 little milk to mix. Sift the flour, sugar, >' j and baking powder into a basin. Beat • It!:-' egg very well, stir it into the flour. 0 and add a little milk, if this is necessary. : This mixture should be about as stiff as whipped cream. Give it a thoroughly ; good beating, pour it into a flat tin lined g : with grease-, paper. and bake it in a hot - i oven lor four to rive minutes. IVy it •> ! with a skewer. If the skewer tomes out a jck-au. the pudding is done. Turn it out •* ' on another piece of paper which is covered 1 ! with sifted white sugar. Spread jam j ■*' thinly <m the pudding, and roll it- up J i !quickly. Serve hoi. You must roil your I I ! pudding up at once, before it has time to . harden at the edges. Don't overbake it, j - .or it will crumble when it is touched. j Hasty Trifle.—Take small square sponge j ? takes, jam. a little* wine or fruit syrup, a j ■ thick custard made with half a pint of i ' milk ana a small packet of custard powder. ' ' Cut the cakes down the middle and spread i . jam on them. Arrange them neatly in; a glass dish.' Warm the wine or fruit | syrup. and pour it on to them till they 1 arc soaked with it. Pour the hot custard ' over the whole dish, and serve at once. | A hot trifle of this kind is quite nice : [ but. if you have time to allow the custard to eooi, it will be better still. In this | ease you should keep the custard in a [Separata basin, and not pour it on till it 'j is quite cold. The padding it. much improved if decorated with a little whipped cream or the whipped white of an egg. I You cannot decorate it while it is hot, for Jhe cream would melt. If any decoration is wanted for the hot pudding, a few chopped cherries are the simplest and most effective things to use. j Hashed Bee I.—Required : One pound of 1 cold beef, loz of butter, lot of flour, half j a pint of stock, a good-sized tomato, a j small onion. Heat the butter in the ; casserole. Chop and fry the onion in the j batter. Xext add the flour, fry it a little and moisten with the gravy, peel and cutup the tomato, add it to the stew. Season all with pepper and salt, and simmer for 15 minutes. Strain, place the slices of meat in the pot, add the gravy, simmer all for 20 minutes. Scatter chopped parsley over and serve. Savdiiry Custard— : One fresh egg, half a pint of beet tea. a, little chopped parsley, pepper and salt. Beat , up the egg with pepper and salt and by degrees add the warm beef ten. Grease . a. Ijig breakfast-cup .with a little butter, ■ pour in the custard. Stand this in a saucepanful of boiling water, so that the ; water reaches half-way up. and cook 1 gently till set. Turn out when cold and 1 scatter chopped parsely over. • Beef Tea —Required: Half an ! ounce of gelatine, a pint of strong beef tea , j (or make some strong bovTil, with three- , | quarters of a pint of hot water). Soak i | the gelatine in just sufficient cold water !to cover it- in a small basin. Dissolve j this over a small saucepan tilled with boiling water. I have often dissolved this over the kettle, using the basin for a lid ; while still warm add this to the beef tea. Season to taste, and add a small teaspoonful of chopped parsely ; pour into a wetted mould and stand in a cool place. Casserole of Fish.—Required: Seven small onions, loz of butter* a fresh haddock. a tableapoonfu! of flour, pepper and salt, a blade of mace, a bay leaf, half a I pint of stock. Peel the onions and fry j them in the pot with the butter till a i golden brown; then wipe and cut a fresh j haddock into short pieces. Dredge with the flour, .reasoning with pepper and salt. , and put into the pot. Stir the whole I gently over the tire for a lew minutes, j moistening with the stock. Add a blade ' of mace and half a bay leaf. Bring to tho boil while stirring and remove the scum. ' Then cover and cook gently in the oven 1 for about half an hour. " Remove the 1 mace and bay leaf. Skim off any fat from ' the sauce and semi. ' '

FAVOURITE RICE DISHES. Rice ib one of the most nourishing foods von can possibly have, and it can be used both <i-s a savoury and a sweet. Try ,-urne of these dishes arid see how much they are appreciated. lien net- is properly boiled it is soft, yet. every grain stands apart. Wash the rice twice in cold water, pick it over and remove any yellow grains and bits of black. Pour fresh cold water over. Stir into a large sauce-panful of boiling water and boil for 15 minutes. For curry and garnishing Patna i.-.* should be used. Rice Pie.—Cook 20/. of washed rice in stock till soft, .seasoning it- with a chopped onion, a small tomato, pepper and salt. Drain the rice from the stock and mix it with any remains of told meat or poultry (mixed if you like). Crease the pie dish and into it put the r'co and meat-, scatter grated cheese over, add a few bits oi butler, and bake fur 20 minutes in a good steady oven. When this pit- is being made, if there are any scraps of pastry on hand use them to line the side and edges of t life fiisii. alio to make "leaves:" bake on a separate tin and put on the pie uk a garnish when serving. Scalloped Chop.- This is an easilydigested dish for a child. Wash a tablespoonful of nee. place it in a saucepan, add fiuflicient stock to cover, season, "and coo!-: slowly rill perfectly tender. Take all the lean meal from a chop, piaco h on a board, and chop thoroughly. Pi;. P this m a jar with tin; rice, adding * slice of onion a<id more stock if necessary. Tie a buttered pape: ovt-r the jar and place in a an of boiling water. Roil slowly fur 20 minutes, and stive.

] Border of Eisotto and Hashed Bee!.--. ■j\Vi;s'i and dry 2!<>z of Patna rice. .Melt | 2oz of butter (or half butter and halt beef ; ! dripping) in a <-a.uc-ep;ui. add hail' a small j onion and lhfr dry rice, ut:d fry all for a ! few minutes without btowning. .Moisten with half 'a |iint of stork. cook gfiit.lv till ! almost- dry. freoueiuly stirring with the j handle of a wooden .spoon, add a gill of i IcuiiWo pulp. a few "thread- of saliron, : l*-ppn and -.ii. .Simmer ail for 15 minutes, i'.'riiovi.' ill.-; saffron, add a heaped I that hang only 10 the window-sill. I moments lie rice will he ready to serve jnx :i border to hashed href, minced veal, lor any dish you wish to make more subj'.itantia]. A small quantity of saffron can bo bought at. a grocer s for a penny. arid la. few I)reads of it should hi• added to I every dish of risotto. HINTS FOR THE HOME. | Tic a piece of lemon on a corn every | night for five nights and it will generally i cause if to drop out. { Cucumber rind, cut into thin strips and put, about where ants abound, will invarij ably drive them away. j Rub sewing machine oil stains with laid, • Let stand for several hours. Then wash ; with cold water and soap. • To make a low room look higher, let tin; ; curtains hang to the floor. To make a : tablespoon i'ul of cheese, and in a few i high ceiling look lower use short curtains i that hang only to the window-sill. To remove fruit staiim from tablecloths, j cover with powdered sLaich and leave this jon the stain for a few hours. All the <lisi colouration will then be absorbed by the ! starch. i lo 'lean a tiled hearth, use turpentine rubbed on with a flannel, which will imme- | diately remove all stains. Polish with a | 'try duster. unci it -K ill look like new. The i tiles should never be washed with water.

j Enamelled-ware that has become burned or discoloured may be cleaned by rubbing: ! with a paste formed by coarse salt and j vinegar. If a napkin is wrung out of hot water and wrapped louml sandwiches and they 1 are put into a cool storeroom they will remain as moist as when first spread. An authority on cooking says that a tumbler of red currant jelly turned into a pint of ice. cream is delicious and imparts an attractive pink tint to the cream. j When making bread-and-butter pudding I sprinkle, each slice of bread and butter I with desiccated cocoanut instead of curi rants, and strew some on the top. This ! will make a change from the ordinary ; pudding, and will Ik- found very tasty. i " . j The process of cleaning a sewing machine can be made quite easy if it. is remembered that pieces of lint and thread can be blown out with a bicycle pump. This also keeps the lingers free from much dirt and grease, unless gloves are worn. To whiten ivory knife handles, soak in • alum water which has been boiled. The water must be allowed to cool, and the ivory should be left soaking for an hour, I brushed thoroughly with a nail brush, ami allowed to dry slowly in a damp towel. For warts on the hands an infallible home remedy is washing soda. Prick the skin at the root of the wait, and each time you wash your hands rub the wart while J wet with a piece of washing soda. This j remedy is slow but painless, and leaves no j sear. ; If inoihei > would make short-sleeved, ! loose flannel waists for children to wear ; under the first spring dresses, many colds ! might- be prevented. These are also use- • fid on cool days in summer and in the autumn before it is cold enough for winter flannels or heavy dresses. They take the place of an extra outside garment which always hampers a child. An article that is becoming more and more used is salt. With some, the coarsest salt possible to get —sea salt preferably thrown into the bath water and used as a sort of weak brine. Another form of use is to take large bunds ful of moist salt- and rub the whole body and limbs with this, following the "scour" with a rinsing off in cool, clear water. This i* found to be very strengthening. A grandmother who has had a lifetime j of experience in household matters says j | that tansy is an excellent preventive of j j moths. Sprinkle the leaves freely among | the woollens and furs. It is convenient for a. country housewife, who generally lives within easy reach of a wild tansv bed. Poisons of every description which have been intentionally or accidentally taken may almost instantly be rendered harmless by simply drinking half a pint of sweet I oil. A person with a strong constitution might take more. Every mother should keep a bottle of sweet oil ready against such accidents. A little forethough eaves a great deal of trouble and grief.

A silk blouse should never be put into boiling water, for this gives the silk a yellow tinge and impoverishes the material. Dip it into a strong lather of tepid water and squeeze it well, but do not on any account rub it or soap the silk. Uso several rinsing waters, i'or if the soap is not quite washed out the silk will harden, and into the last rinsing water of all put a little methylated spirit, and if the silk is white a few drops of paio blue may bo added. Remember that all silk blouses must be ironed while they are. damp: if they are too wet they will" turn yellow.