Home Interests.

Otago Witness, Issue 1555, 27 August 1881, Page 26

Home Interests.

When cooking asparagus, be sure to put salt in the water ; put in almost enough to season it with : the aßparagus will oook quicker and be more tender. A solution of salt and water boila at a higher temperature than water alone, consequently a little salt should be added to the water in whioh any vegetable la cooked. Asparagus Omelet.— Boll 2lb of tender, freshly cut asparagus in a very little water, with a small portion of salt; or what ia better still, steam the asparagus without water- until it is tender, chop 1b very fine, mix it with the yolks of 5 and whites of 3 well-beaten eg^a, and 2 tablespoonfuls of sweet cream ; fry, and serve quite hot. Treacle Pudding. — Put 1 teaspoonful of baking powder and |lb of auet, chopped finely, into lib of flour. Stir 1£ gill of lukewarm milk into £lb of treacle ; beat I egg well, and mix with the treacle and milk. Mix the dry ingredients with the treaole, milk and egga, and pour into a greased basin. Tie a well-flonred cloth over, and boil 2 hours.

Baked Marmalade Pt/ddiko. — Mix $lb o* rn-'isc sugar wifcc of warm butt* r ; add 2oz of bre>d ommbß and 4 tabl^ oonf ala of marmalade ; beat the yolku of 3 e^ga well, aad beat them into the mixture thoroughly; whisk the whites, and stir into the

mixture just before patting it Into ,fy» oven.'. Bake half an hour in a moderate oven, and Bend to table direotly it la baked.' ''< . ' l 'Ljght Suet Pudding. — Ohbp finely Jib. of beef or mutton suet, and mix it withf Ibof flour ; add Jof a teaapoenf ul of salt, mix '• 111 1 well-beaten egcj with 1 gill of milk, and' | stir into the flour and suet, whioh should | form a thick batter. Flour a padding olothy lay it in a basin rounded at thebottpm, and; pw in the pudding. Tie it up tightly, and boil for 2 hours. To be eaton with jam or ■ sweet Bance, or lemon and Bugar. - ii ' " Suoar Candy.— Six cups of sugar, 1 of^ vinegar, 1 big spoonful of butter, 1 tea*' spoonful of soda dissolved in a little' hot r water. Boil all together without stirring^ 1 for half an hour. Flavour to taste. 'This Is '• very good when 1 pulled like the old-f a«hiohed : molasses candy. ■ , • • • ' < • j

To Make. Gall Soap.— Gall soapi exoel* 1 lent for washing silks and ribbons, may be» made by. heating lib of cocoanut oil to 60 deg. Pahr., into whioh 41b of caustic soda is j gradually stirred. To ,thls, .Jib of Venioo" turpentine, previously^ warmed in" another., vessel, is added.' , The ,. kettle ia 'allowed to' stand 4 hours, subject to a gentle hdat, after* whioh the fire ia increased until the oontbntir are perfectly ole'ar^ • One"p6und r 6f ox.gaU,': followed by 21b' of 'Oastille ' soap, is theamixed in, and the whole allowed to. oool, when it may ba out. into cakes. ;< < - Obeam Fruttbrs;— One pint of milk, the yolks of, 6 and ..whites of 2 eggs, ,2 .table-; spoonfuls of suffar, ;J pint of flour, 3 heaping < tablespopnf ala of butter, t\ , ,tpaspqonful of salt, a BUght, flavouring pi lemqn,, orange, v nutmeg^ or anything else you please. ,Put». half of the milk on te the double boller, J an'dL mix the flour to a dmooth , paste with' the : other half. When the milk 1 bbils/ stbK thif into it Cook 1 for 5 minutes, 'stirring con-; stantly; then add the* butter/ sngar, salt/i and flavouring. Beat the eggs well, • and 1 ; stir them into the boiling mixture.'. Oook li minute, Butter a shallow oake-pan, and: pour in the^ mixture, 'IJave i|;; about,,, £in y deep ia the pan. Set away -to cool. When, cold, out into small squares. Dip these in, beaten eggs and iri , crumbs, "place in the frying basket, and plunge into boiling 1 fat. Fry till a golden brown. Arrange on a hot dish, apriqkle sugar over them, and serve very hot.— From Miss Parioa's' New r Oook' Book, ' ' • " - - i Healthfulhess of Fruit. '• ' ■■ '' Fresh, ripe,, perfect, raw fruit' is ; Bafe and' healthful at all seasons of the year, and amid the ravages of disease, whether epidemic^ endemio. or sporadio, /general, apodal* or; local. Under proper restrictions as to quantity, such fruit as named will oure. diarrhoea,, aid in removing a cold; colic, fever, or any; other disease whose treatment requires .thai bowels to ba kept freely open; for this' effect fresh, ripe fruit is acknowledged to have, bub to be used advantageously in, health and disease, the following rules are Imperative : ' < ■ •' it .- 1. Fruit should be eaten ripe, raw, freah, and perfect. ' - " ' -■' ' L. (

2. It should be eaten in moderation. ■■•,' „-- 3. It should be eaten not later than four o'clock in the afternoon.

4. No water or fluid of any description should be a wallowed within an hour after eating it. „ . . ; , 4. To have , its fall, beneficial effeofc nothiDg else should be eaten at the time the fruit is taken.

It is to the neglect of these, observances that erroneous Impressions prevail in many families, and to' ' an extent, 1 too, "in Bomei instances, that the moat luscious peach, ; or apple, or bunoh of grapes is regarded as that much embodied cholera and death. When will men learn to be observant and.refleotive. — Journal of Health. • • . , -