HOME INTERESTS.

Otago Witness, Issue 1764, 12 September 1885, Page 27

HOME INTERESTS.

Dr Flint is reported as having said that many lives are lost by starvation owing to an overestimate of the nutritive value of beef-tea and meat juices. In typhus and typhoid fevers, he Bays there is no, good substitute for milk and eggs. Gihgbh Cot Puddikg. — A teacapful.of flour, Wo of breadorumbs, one of chopped suet, one of treadle, one, of brown sugar, one of sultana raisins and figs mixed, and a heaped teaspoonful of ground ginger. Put two eggs into a cup, beat, and fill up with milk, and mix with the other ingredients. Pour into a greased basin, and boil for three hours. If steamed it will require four. Ginger School Cake. — Mix a pound of flour, brown or white, with half an ounce of baking powder and a quarter ounce of ground gjjjffir ; rub in four ounces of sweet dripping or hSefand the same of moist sugar ; add a handful of sultana raisins, and mix to a stiff paste with one egg, and rather more than a teacupf ul of cold water. Bake in a greased cake-tin in a moderate oven for about an hour and a-quarter.

American Dough Nuts. — One cup of sugar, two eggs, two tablespoonfuls of melted butter, two thirds of a cup of milk, two teaspoonfuls of cream of tartar, one of soda, flour enough to roll, salt and nutmeg. Another way. — One cup of sour cream or milk, two cups of sugar, one cup of butter, four eggs, nutmeg and cinnamon to taste, one teaspoonful of soda ; beat in some flour till stiff enough to roll, then cut into cakes and fry in boiling lard. Jam Roll, Easy and Economical. — Beat thoroughly the yolks of four eggs with half a pound of fine sifted sugar, then stir in by degrees one pound of fine flour well dried, and the four whites of eggs whipped on a plate with a knife to the stiffest possible froth; before whipping put a small pinch of salt to them. Have ready buttered a piece of clean white paper ; turn up the edges, and lay it on your baking-tin (cold) ; pour in the batter, sift sugar over it, and bake it about seven minutes, watching the oven carefully. It must not be too hot. Slip it on to a flat dish or tray, have a clean piece of paper on the table, and turn the sponge quickly on it with the right side underneath ; strip the paper it was baked in off, and spread raspberry jam over it very thinly — if much is used the roll becomes sodden. To roll it up, lift the paper that is under it, and roll the sponge through the paper; this prevents its breaking. Wrap the paper round it, first sifting more sugar over the roll, and set it .on a basket turned bottom upwards (or anything that will let the steam escape ; it will be heavy if put at once on a dish) to cool thoroughly before cutting into slices.