THE HOME.

New Zealand Herald, Volume LI, Issue 15646, 27 June 1914, Page 6 (Supplement)

THE HOME.

ORANGES AND LEMONS.

With winter's scarcity of fruit, "Sweet laland oranges" corao as a boon and a blcfdug, helping out many a housewife of the thrifty order, who, but for tho popular orange and lemon would bo obliged to cut fruit out of the menu. Not that lemons}'! as lemons, form a conspicuous item in our diet; it is in dainty desserts, marmalade, and made dishes that tho lemon rises to, its culinary heights. Tho orange, too, can be used similarly, and as this is the time when tho golden fruit is plentiful, a nnmuw of recipes are given.

Oranges in Snow.—Take six mediumsized orasges, and pare thorn vory carefully. Put Jib sugar and half ft pint of water into an enamel pan, ami bring to boiling point. Put tho oranges into this, and allow to simmer until they aro quite tender, but perfectly whole. Lift them carefully out, and place on a dish. Then put 2oz of tapioca into the fiyrup,*arid allow to cook until soft, when it will have absorbed almost all the liquid. Pour into a glass dish, and leavo to cool, then placo oranges in this cover with whipped cream, and sprinkle with castor sugar. Orange Dainty— a pint of orange juice, the white of one egg, a good JO2 of gelatine, and sugar to taste. Dissolve the gelatine in boiling water, then add the orahgo juice and sugar, mixing all woll together. When cold, add the white of egg, whisk them well together,, and servo piled on a dish or in a mould. Orange Mould—Take 2oz of sugar, three oranges, half a, pint of milk, and not quite half an ounce of gelatine. Take off rind of • oranges as thinly as possible and cut into strips. Strain the orango juice and add to the milk, making the quantity up to three-quarters oi a pint, and add gelatine and sugar. Soak for two hours, then bring gently to boilingpoint and simmer for two minutes. Pour into a mould (previously rinsed in cold water), and leave in a cool place to set. Orange Pudding—lngredients: Two eggs, half a pint of milk, 4oz flour, and an orange. Method: Make a batter by beating the eggs, flour, and milk together. Flavour this with grated orange rind, pour it into a greased basin, tie over with a cloth, and boil for an hour. Remove tho cloth, let tho steam escape, and turn out. Servo with orange sauce poured round it.

Orange Sponge Put three tablespoonfuls of gelatine into a saucepan, add the, rind of four oranges, the juice of eight oranges, tho rind and juice of one lemon, five tablespoon fuls of sugar, and the whites and shells of two eggs. Beat over the fire until they boil; remove the beater, allow to boil up, draw on one side, leavo covered for five minutes, and pour through a hot jelly-bag. When cold and thick, but not firm, beat to a solid froth, then fold in one cupful ot grated cocoanut, and pour into a wet mould to harden. Turn 'out and garnish with whipped cream.

Orange Ingredients: Three ounces each (if castor sugar and butter, three eggs, Alb of sifted Hour, a toaspoonful of baking powder, and the grated rind of an orange. Method : Cream together tho cantor sugar ami butter, then add the well-beaten eggs. When thoroughly mixed, sift in gradually tho grated rind and the flour, mixed with the baking powder. Beat well, place in a greased tin, and bake in a moderate oven.

Baked .Lemon Pudding—Two lemons, ono gill of milk, four heaping tablespoonfuls of sugar, three eggs, some scraps of pastry. Decorate the edges of a puddingdish with some pastry. Then put into a basin the cake crumbs—any stale cake will do— to them tho grated lemon rinds. Pour over them the milk, add the sugar, mix all well together. Then add tho yolks of the eggs well beaten, the strained lemon juice, and mix again. Beat the whites of the eggs up stiffly and fold in lightly. Pour into tho prepared pudding dish, and bake for half an hoar in a moderate oven.

Lemon Puddings—Put two cupfuls brown breadcrumbs in & bowl, cover with three gills milk, soak till crumbs are soft. Boat the yolks of three eggs with 2oz butter and one cupful sugar. Add tho grated rind and juice of ono lemon. Mix with the breadcrumbs. Put the mixture into small, well-buttered cups, and place cups in a moderate, oven till set (no longer).

Whipped Lemon Jelly.—Mix one quart of water with £ib of granulated, sugar, the grated rind of four lemons, the juice of six large lemons and ljoz of gelatine, previously dissolved and strained. Stir ovor the. lire until the sugar and gelatine are thoroughly molted and the liquid is lukewarm. Strain through a fine sieve. When the jelly beginß to congeal, beat it with a wire whisk until it is frothy, Sem' very cold.

Lemon Cake—Beat together 4oz of butter with soz of castor sugar to a cream, then add three well-beaten eggs, and afterwards 2oz of oonflour with 4oz of flour mixed together before adding to the other mixture. Put in a teaspoonful of grated rind and tho juico of half a lemon, finally adding one heaped-up teaspoonful of baking powder and a pinch of salt. Put into a well-greased cake-tin, and bake for one hour or a little more. SOME DAINTY SWEETMEATS. Chocolate Greme.—lO tablespoonfuls of sugar, 7 teaspoonfuls of grated chocolate, 1 quart of milk, 1 teaspoonful of cornflour, 3 yolks of eggs, 1 teaspoonful of vanilla extract, some whipped cream, Put tho sugar, cornflour, and ehocolato into A. saucepan, add tho yolks of eggs, vanilla and milk. Stir over the firo until boiling. Remove from the firo and beat until creamy. Serve with whipped and sweetened cream. This quantity will serve eight persons. Chocolate Pudge,— squares of chocolate, J cupful of butter, J cupful of golden syrup, J cupful of cream, 1 cupful of white sugar, 1 cupful of brown sugar, 4 teaspoonful of vanilla extract. Melt tho butter in a saucepan, add the sugars, syrup, and cream mixed together. Bring to boilirig point, and continue to boil for two minutes and a-half, stirring rapidly; then add tho chocolate, grated fine; boil for fivo minutes, stirring continually; remove from the Are and add tho vanilla. Bent until it thickens, then pour into a buttered pan. Chocolate Three-quarters of a pound of sugar, 4oz of butter, 2oz of chocolate, 3 of a small teacupful of milk, 1 teaspoonful of vanilla. Boil twenty to twenty-five minutes, and pour on to buttered plates. When cold, cut into squares. This toffee is not meant to bo too stiff. Chocolate Almond Roll.— cupful of grated chocolate, 1 cupful of sugar, 3 teaspoonfuls of vanilla extract, \ pound of almonds, 4 cupful of powdered sugar, 2 whites of eggs. Blanch and chop tho almonds into very fine pieces. Crush tho sugar with a rolling-pin on a bakingboard, and grate tho chocolate. Beat up the whites of the eggs in a saucepan, then heat them over the fire and stir with a spoon until warm. Add tho chocolate, sugar and almonds, and stir until the mixture is hot. Remove from the fire, add the vanilla extract; pour the hot mixture on to the powdered sugar and knead it on a baking-board. Form into a largo roll or several small ones. £]lovr to dry for twelve hours, then cut into slicos, This is a delicious sweetmeat. Chocolato Caramels.—Boil together 3 cupfuls of brown sugar, 3 squares of chocolate, 4 tablespoonfuls of butter, one cupful of milk. When it forms a soft ball in water turn out and mark off into equares. \ Duohesse or Chocolate Sauce.—This is delicious served with baked or steamed puddings. To make, boil 2oz grated chocolate in 1 cup of milk for fivo minutes. Dissolve in it 4 cup sugar. Cool a little, then add yolks of '2 eggs well beaten, and 4 cup cream. . Return !to stove, and stir till thick as honey. I Add'vanilla to taste*

HOUSEHOLD BINTS. Three time-savors in the kitchen are a bill hook for the grocer's checks, a box where tissue paper may be kept, neatly folded to be used for polishing glass, mirrors, etc., and a large wire hook for all empty paper bags. Don't throw away the tissue paper that comes into the house mound gifts or in suit boxes, but, after folding it neatly, put it in the drawer with the dish towels. It will bo found an economy to use the paper for polishing glassware of all sorts, Including lamp chimneys. Savo tho kitchen table cover by having a thin board, about eight inches by fourteen, on which hot dishes, kettles, etc., may be placed when taken from the stove Have a hole in one end of tho board in order to hang it up when not in use. Jn making feather pillows encloso tho foathers in a caso of heavy unbleached muslin before putting on tho ticking. Protected in this way tho feathers seldom need to bo removed,'but tho ticking may bo laundered or renewed when necessary. When at work outsido in tho garden keep a bicycle whistle hanging near the back door. Then if you are needed at tho telephone, you will readily receive the signal. It is better by far to use a whistle than to strain one's voice, and the whistle will be more easily heard. • Itecipeß copied on cards of a uniform size, and filed in a box, are much,moro convenient to use than when copied into a book, Favourito recipes given you by friends may bo kept in this way, and when ono is needed for use it will bo easy to take it out, and hie it again later. AH the recipes should be kept under different classifications.

Food nlaced in the oven to bake is sometimes .forgotten by tho busy housewife, who Was many other things on her mind. | To save that waste which comes from letting dishes burn up through forgotfulncss 1 an alarm clock will be found helpful: _ If the alarm is set at the hour the baking should be finished tho housekeeper will hear it wherever she may be, and until that time the responsibility will bo off her mind. »