The Some Office

Southland Times, Issue 20488, 16 May 1928, Page 15

The Some Office

Any useful wrinkle in connection with the home—cookery, sewing, beautyhint, care of the children, etc. s will find a place in thia section. Address all communications to “The Home Office,* Southland Times, Esk St., Invercargill.

BEAUTY SALAD. Sent in by “F.M.,” Invercargill: Take medium sized beetroots and bake or boil them until tender. Remove the skins and chill. Scoop out the centres. For the filling use 41b of soft cheese, mix with a little cream, choppad celery, a few nuts, and salt and paprika for seasoning. Place each beetroot on a lettuce leaf and stuff with the mixture. On each plaee little stars cut out of the beetroot taken from the inside. Pass mayonnaise with it. WHOLEMEAL BREAD. Sent in by “F.M.,” Invercargill: Heat a cup of molasses and add to it a teaspoonful of bicarbonate of soda dissolved in a little water. Mix together 3 cups of wholemeal and 2 cups of milk, and then add the hot molasses. Add i teaspoonful of salt and 2 teaspoonfuls of baking powder to another cup of wholemeal, and add to the mixture. Beat the mixture till smooth and pour into buttered breadpans, and bake for an hour in a moderate oven (310 deg. F.). This quantity will make 2 medium-sized loaves. BUTTERMILK SOUP. Sent in by an interested reader:— Boil buttermilk 4 hour. Add sugar to taste also a few currants, boil for 4 hour longer. Old style of buttermilk is best, separator not being very satisfactory. TO REMOVE GRAVY STAINS. I have made several inquiries regarding the removal of gravy stains, and the following method has been recommended to me by one housewife. Make a strong solution of ammonia and boiling water. Put it in a basin and stretch the stained garment across the top so that it comes in contact with the steam. Leave it for some time. If the solution is made weaker, the stained part can be immersed in the liquid. Editor, Home Office. GINGER SANDWICH. Sent in by “June,” Invercargill:— Take 14 cups flour, 4 cup sugar, on tablespoon butter or dripping, two eggs, 4 cup golden syrup, 4 cup milk, one dessertspoon ground ginger, 4 grated nutmeg, one teaspoon baking soda, one teaspoon baking powder. Beat the eggs, sugar and butter well together, add the golden syrup, beat with the milk, in which the baking soda in the flour and baking powder alternately has been dissolved, divide and bake in sandwich tins in a quick oven. This is a very good recipe. For the filling: Beat two small tablespoons of butter with four large tablespoons of icing sugar until very light. Put this between sandwich and on top sprinkle with dessicated cocoanut. eq; jo ijseiejui eq; semi; qn pnq PEAR STAINS. An interested reader wijites that pear stains usually disappear as soon as the pear season is over. CHEESE MERINGUES. Sent in by “Hilda,” Gore:— Rub an ounce of butter into 2oz. of flour, add 2oz. of grated cheese, cayenne and salt. Bind with the yolk of an egg beaten up with a few drops of water, knead lightly, roll out, stamp into small rounds and bake in a moderate oven until pale brown. Beat the whites of 2 eggs to a stiff froth, season with salt and cayenne and pile on to the biscuits. Return to the oven to set and brown the meringue. Serve hot or cold.

This biscuit mixture may also be made into cheese straws.

WHITE YEAST BREAD. Sent in by an interested reader in answer to “Learner,” Invercargill:— Three and a-half pounds of flour, 1 tablespoon of salt, 1 oz. of yeast, 14 pints of water, 1 level dessertspoon of caster sugar. Have a bowl of moderate size warmed. Sift salt and flour together. Make hole in centre, making sure some of the flour is on bottom of bowl or dough is liable to stick. Cream, yeast and sugar in a cup until a smooth liquid. Make water just lukewarm and mix with sugar and yeast. Now put into hole pouring in gently. Stir in a little of the flour from the sides to make a batter that will drop from a spoon. Sprinkle a little dry flour over and leave the remainder of the flour in a dry wall round. Cover and leave in a warm place over the fire for the “sponge” as it is called to rise. This takes 20 to 40 minutes. When the yeast has risen through the flour and is full of bubbles it is ready to knead. Mix the remainder of the flour with the liquid using a wooden spoon on a board and knead well for 15 minutes, press knuckles well in. When a smooth dough return, it to the bowl. Cover with a cloth, and leave in a warm place for 14 hours to rise, when the dough should be twice its original size. Heat tins you are baking loaves in, then it will not be necessary to grease them. Half fill with dough and leave in warm place for 15 minutes to prove. Put into hot oven and after 10 minutes reduce heat to moderate, bake 14 hours. Half milk and half water may be used. May be made into two loaves and baked in roasting dish.