Recipes and Hints.

Oamaru Mail, Volume XXXVIII, Issue 10628, 3 December 1910, Page 4 (Supplement)

Recipes and Hints.

After-dinner Coffee (Persian recipe). — Cafe Noir is a strong decoction of black coffee, which is served in small cups and. is often partaken of unsweetened or merely flavored. Or it can be sweetened ; aiid served. w T itli a spoonful of stifflywhipped cream on the top of each cup. To produce Turkish coffee the coffee is put into its little'metal pot in the proportion of two large taolespoonfuls of coffee, two lumps of sugar, and half a pint of boiling water. Allow it to boil, and bring it to the boil three times, after which pour it' off into hot cups. This coffee should be served without milk or cream. . , Bread and Butter Pudding.—Required: Slices of bread 1 and butter, three eggs, one and .a-lialf pint of milk, sugar, sultanas or currants, 'nutmeg. Well grease a pie-disli, put some sultanas or; currants -at the bottom, place in some slices of bread and butter (cut neatly and the crust removed), the butter side downwards, sprinkle over it some sugar, add a few more sultanas and more bread and butter, until the dish is ' three-quarters full. _ Beat up the eggs, add the milk, strain it over the bread: and butter, and grate' it over with nutmeg. Bake i.t for an hour in a slow oven. This pudding can bcinade in a mould and steamed. Serve it with jam. sauce.

| Oatmeal Biscuits.—Rub three ounces I of butter into two ounces of Hour until like breadcrumbs, add two ounces of medium oatmeaL and "one ounce of castor sugar. .Mix in half a teaspoonful of. carbonate of soda and pinch of. salt when thoroughly mixed, make moist with one .egg well .beaten, , and roll out. Cut" in rounds and bake in a good oven until quite firm. ; .-. Baked l Custard. —Beat four eggs lightly . with a little sugar, and pour over it one pint of boiling milk, flavored to taste. Line a 'dish with a little pie-: crust and pour in the custard. Bake it for three-quarters , of. an hour.

■ Hot Beetroot: —Wash beets-well, but do-not break the skin. Boil-for one hour if young, for: three hours, if. old. When done, remove the skin * quickly. Put one ounce of butter in a saucepan, and ■ when it" is' melted,-, add one table-, spoonful of flour, stirring - for five I minutes: .do' not let it. color.- Draw it to a cooler part of: range; add.very slow-, ly, stirring all -the' time, lialf a. pint of cold milk. Stir. until: smooth' and:, a little thickened. : Remove; the- saucepan 5 from the fire; add two 1 yolks of eggs beaten with one tablespoonful of chopped parsley, and a dash, of-:nut-meg., Put on range, heat: well, but do liot let .it boil, ■ Pour over the beets. Serve,.-them:, whole if small ; cut into slices if large. i ' Mary's Pudding.—Apricot jam; or,j in-j fact, any preserve can be used instead

of marmalade. Take two eggs, their weight in flour, sugar and butter; one tablespoonfvil of marmalade, one pinch, of salt, half teaspoon of baking powder. Beat the eggs, yolks, and whites separately; mix the baking powder with the flour, beat,the sugar and butter to a cream, add the whipped yolks, marmalade, and flour; lastly, the whites of the eggs. Put tho mixture into a buttered mould, and steam it for two hours. . Bananas in Syrup: Required— i pint water, 2 tablespoonfuls raspberry jam, • juice af -J a lemon, and 6 bananas. Dissolve the" jam in tlio water over a fire, strain it, and add the lemon juice. Return to the saucepan. Peel the bananas, lay in the syrup, and leave at the side of the tiro for 20 minutes. Lift the bananas carefully ,lay on a dish. Color the syrup with cochineal, and pour over; servo cold. To Preserve Small Tomatoes. —Small tomatoes, vinegar, brown sugar, and cloves. Gather the tomatoes on a perfectly dry day, selecting only those that are perfectly ripe. Pack them light into jars. I'ake equal parts of vinegar and water, add a few cloves and a sprinkling of brown sugar. Boil all together, skimming well, and when cool pour over tho fruit. Cover each jar with a round of flannel, which should just sink into tho vinegar, then tie over with bladders.'

For Economy.—Every drop of dripping and bacon fat, etc., ought to be saved. The former, when clarified, will keep a long time, and the latter is excellent for making pastry. Two Useful Hints.—lf a shoo pinches in one place, put a drop or two of sweet oil on tlie stocking just iu the place where the pinch comes, and also apply a drop to the outside of the boot at the same place. The oil softens the leather and helps it to stretch. Lemons may. be kept almost indefinitely ill the hot weather without becoming dry by putting them into a jar of water with a lid. Change the water once a week, if the lemons are to be kept longer. It will be found that they are as firm as when fresh and also much more juicy. Fruit stains on table linen can generally be removed by stretching the piece across a basin and pouring boiling Fater in a thin stream from a kettle directly on the spot. Wring it out, and pour more from the other side, reversing the piece. ■ ' . . Keep all pieces of soap in a jar. until 'you get about a quarter of a pound; then put them into an old saucepan with a pint of cold water, bring to the boil, and let it simmer for half an hour, when the soap will have melted, l'our jiito a jar and stand away to get cool. This jelly is excellent to 'use for washing delaine blouses, flannels and any woollens. , To make a candle burn all night, in 'ease of sickness, or when a dull light

is desired, put; finely-powdered .salt on a candle till it reaches tlm black part of the wick. In this ivay a mild and steady light may be kept all through the night by a small piece of candle. To whiten the arms wash them qyery. night in .water .as hot as can be. borne, with soap, and rub tlicui vigorously with a nail brush. Dry on n rough towel, 'and-rob in any preparation of ftlyceriiic. with rosewater or cucumber juice, until .it is quite absorbed: . In a month the arma will bo smooth and white.