THE HOME.

New Zealand Herald, Volume LVI, Issue 17270, 20 September 1919, Page 4 (Supplement)

THE HOME.

PTTDDINGS.

Canary Pudding.—Stir together until smooth and white a piece of butter about half the size of an egg (loz) and a teaspoonful of fine white sugar, then add Jin egg and beat well. Mix together two t-iblespoonfuls of dry flour, a half - teaspoonful of baking powder, and a good pinch of salt. Stir this lightly in, and add milk gradually until the mixture drops readily from the spoon, usually from two to three tflblespoonfuls. Steam in a well-buttered small mould or basin, covered on top with a double fold of buttered paper, from 40 to fifty minutes. When allowed, a little jam, previously passed through a strainer, may be put at the bottom of the basin; or jam sauce may be served separately. Otherwise, boiled custard or sauce made of custard powder or cornflour may he served with it. One or two drops of vanilla may be added to either the padding or a plain sauce, but not to both, because flavourings and seasonings alike must be most sparingly used in invalid diet, owing to taste being much more sensitive than when in good health.

Steamed Custard Pudding.— beating an egg until light, add a teaspoonful of fine white sugar, a very slight flavouring of vanilla, and three-quarters teacup of milk (i pint). Stir until the sugar is dissolved, then pour into a well-buttered cup, which place in a saucepan containing boiling water to about half its depth. Cover the cap with a double fold of greased paper, and see that the saucepan lid fits closely. The water must be kept barely at simmering point until the custard is set ; if allowed to boil quickly the custard may be found full of small holes.

Arrowroot or Cornflour Pudding.—Mix a •tesepoonful ot arrowroot or cornflour smoothly with a little cold milk. Heat what remains of a teacupful, and when nearly boiling stir it into the arrowroot or cornflour. Return to the saucepan, add a small teaopoonful of fine white sugar, and stir and "boil gently for two or three minutes. Allow it to cool for a moment, then beat in the yolk of au egg. Whip the whits to a very firm froth and stir :t in lightly, breaking it up as little as possible. Bake in a buttered piedish in a fairly hot ovon until lightlv set (usually from eight to twelve minutes)., and serve immediately. A little very finely grated lapion rind" may be boiled with the milk, or one or two drops of vanilla or other fragrant essence may be added at the same lime as the yolk of egg. Macaroni Pudding.Break - into short piece* not more than half an inch in length as much macaroni as will half fill a teacup (about l£oz). Place it in a small saucepan holding boiling water to well cover it. and add a little salt. After it has boiled gently for twenty minutes, drain off the water, add a breaJrfastcupfnl of hot milk (half pint), and a thin strip of lemon rind: Continue to cook gently for about twenty minutes longer, or until the macaroni is quite tender, then remove the lemon rind and stir in a level teaBpoonfol of -white sugar, or sweeten to taste. Also add the yolk of an egg, and a few small pieces of butter, each, one beaten in separately, and finally the white ■ef. whipped. Bake in & ''htAtS%!pfedish to a amy hot oven until lightly isjet* 'which usually takes fifteen to ...iii?FW?rtyv mlmitjes. Vanilla or other flavouring ;i: essence 'may replace the lemon rind. Apple Snow—-Take two good cooking apples, pare, quarter, and core them, and place them in an enamelled saucepan with Sst as much cold water as will cover the ttoia.- Cover closely, cook gently by the side of the are until the apples are quite soft, then, after draining, well beat to a smooth palp and sweeten to taste. Whip the white of a 'fresh egg to a very firm froth, and mix it lightly with the apple • when cold. Should the flavour be liked, a thin strip of lemon rind may be cooked with the apples, but care must he taken not to serve any of it.

Semolina Cream.With a small table-

spoonful of semolina mix milk gradually until it is reduced to the consistency of , thin cream. Boil what remains of a pint f_. of milk with a thin strip of orange rind -/■ or lemon rind, add the moistened semolina, and cook gently for ten minutes from the time it reboils. Stir continuously • meanwhile, and daring the process sweeten to taste. After removing the lemon or orange rind, stir in the yolk of an egg and cook one minute longer. Al- '-.' low it to set in a mould or teacup, or set half and serve the remainder hot. By adding the white of an egg stiffly whip- " ped, it may be baked and served as a pudding.

Jam Sauce.—Boil four tablespoonfuls of ;;; water and a tablespoonful of white sugar until the syrup thickens, then add a table- , spoonful of jam. Allow it to come to the H boil, then strain. A little lemon juice imi parts a. pleasant flayoijr,-* and a few drops ~ cff cochineal wijljimproye the colour.

;; tab 'J^^f^M^^pUST. Z To a buckel s Sf,«sa};;dt?st;or broken coal "> add half t&7tbre»bnarteiß of a pint of coal - tetT-aM^Jßfiffwell trowel. This makes ,ira J - which burns "- brightly, "and .'forms a solid macs after „ being fire, a short time. It is infinitely; better than briquettes. <~ i »*?■ i i'.;i"" .'"" ' •'" • Pttfrv'sj' Httjß" custard-powder into any ,rcake"yo?j, , maybe making. ■ It lightens ;',* the iflptU;,.sptl JferproresHhe flavour. ; In p "washing Jinolexim jseither soap nor -Brushes should J be' tised.; Warm water '■'. and'^dk|pi^yt^ : a soft flannel .or iplbfcb. .should..be , lisefl," and the lino- .; leunS'aftsnv-jrdH rubbed' tilj~dry. The flavour of iwache<r eggs can be i greatly./improved by miimhag grated cheese£ov# the! top. Before serving they should bs' Jrtit in the oven for a minute or two fof; the cheese to warm through. Japanned' tea-trays can easily be renovated by sprinkling a little dry flour over them. Leave the flour on for about an ' hour, and then rub off and polish with a soft duster. You will be surprised at the effect. If a drop of glycerine is used to oil the working parts of a mincing machine it will be found to work much more easily, and the glycerine will not taste nor smell. | While starch is still hot drop into it a piece of alum the size of a walnut. This will (jive a glaze, and the. articles starched will keep clean longer.