HOUSEHOLD.

New Zealand Mail, Issue 852, 29 June 1888, Page 6

HOUSEHOLD.

When using stale bread for puddings always soak it in a cold liquid. Bread that has been soaked in cold milk or water is light and crumbly, whereas that soakod in hot liquids is heavy. Cheese that has become dry may be used to flavor macaroni, and should be kept grated, ready for use. Water in which onions have been boiled will, it is said, effectually restore the gilding on picture frames. Rice Sandwich. —Boil a cup of rice carefully in plenty of boiling water, without stirring, until quite done, then add salt and a cup of milk and leave it on the back of the stove until this is absorbed. Spread half the quantity neatly on a square platter, put on an even layer of orange marmalade, then add the rest of the rice. Eat with sugar and cream. Apples in Syrup.—Pare and core as many apples as you wish to preserve (hard apples are the best). Then throw them into a basin of water. Clarify as much loaf susar as will cover the apples, and lay them into the syrup (when boiled enough), and let them simmer (not boil) till they are quite clear. Care must be taken not to let the apples break. When they are done sufficiently, put them into jars carefully, and pour the syrup over them, ahd when cold tie them down with paper and brush over with the white of an egg.

Dripping Cake. —Put one and one-half pounds of flour and two teaspoonfuls of baking powder into a basin, and mix them ; rub in a half-pound of dripping and add a halfpound of moist sugar, a half-pound of sultanas and a quarter-pound of orange and lemon peel cut up ; beat up two eggs in a teaspoonful of milk ; add them to the other ingredients, and beat them all together thoroughly ; bake in a battered tin. Butterscotch. —The following will be found an excellent recipe, lib brown sugar, Alb of butter, ioz of powdered ginger. Put the sugar in a brass pan with the ginger; when the sugar is dissolved add the butter previously beaten to a cream. Keep stirring the mixture until it sets. Butter a dish or tin, pour it out of the pan on to this, and when cool it will separate easily from the dish.