THE HOUSEHOLD.

Southern Cross, Volume 8, Issue 18, 4 August 1900, Page 11

THE HOUSEHOLD.

ToKeepChee.se.—Wet a cloth in vinegar, and then wring out as dry as possible with the hands, wrap it around the cheese, and then put the whole in a large paper bag, and keep it in a cool place. The cheese will then retain the moisture and freshness of a nev-cut cheese, and will not mould. Cabinet Pudding.—Well grease a basin, and fill it alternately with

layers of raisins, bread and butter minus crust, sugar, and a small quantity of grated lemon. Then pour over it one pint |of milk, into which has been beaten one or two eggs. Let it soak for half an hour, then steam. Good Buns.—Rub a j lb of butter into 11b flour, and mix with them f lb sugar, w lb of currant?, fib of candied peel, one dessert-spoonful of baking powder, f pint of milk and two eggs, Put into little pans and bake. A Delicious Hash.—Put a piece of butter into a pan, and throw into when hot a dessert-spoonful of herbs and an onion shred small. Brown these lightly, then stir in a tablespoonful of flour, a little pepper, some nutmeg, and half a teaspoouful of salt. When the whole is coloured add any amdunt of gravy required for the quantity of meat used. Let this boil gently for fifteen minutes, then add a dessert-spoonful of compound catsup, lay in the meat, and heat it till on the point of simmering, but do not let it boil. Put some toasted sippets into a very hot dish and serve the hash directly. Milk Rolls.—Take 2ozs of butter, 11b of flour, a teaspoonful of salf, baking powder, aud milk enough to make a soft elastic dough. Knead very lightly, and form into rolls or fancy shapes.