HOUSEHOLD NOTES.

Wanganui Chronicle, Volume L, Issue 12765, 17 June 1911, Page 11 (Supplement)

HOUSEHOLD NOTES.

INEXPENSIVE FLAT CAKES. Work two ounces of lard into one - pound of dough, add one ounce of sugar< and t'\Vo ■ ounces of- currants.' Knead all together and .Jorm into a flat cako upon- an old plate. Score, across the.tfip in diamonds and ,-bako Tor thren-nuarters of an hour. " Ten minutes-before-the cake is,done/brush ifc over ; -with milk and scatter brown sugar over it. --» • • • A CHEAP BLANC MANGE - Is made by .dissolving half an ounce of eelatine t powder- in- three pints of milk, Jet this stand on thestovetill the gelatine, is .quite dissolved.-add ono ounce of white sugar ansl any flavouring liked. When cooled ■ add a quarter, of a pint of .cream and stir till the mixture is cold, then strain. Beat with an egg-whisk till nearly set, then plane in a wet mould and let it stand till firm. • • ■• • ROULADES OF HITTTON. Cut some underdone or raw mutton into pieces about three inches long by one inch and a half wide, without fat. {season with popper and salt and put a few capers on each piece, which then toll up and put on skewers. Place in tho oven on a baking-dish, with just onoudi watrr to v-over.•and bake for about an hour . Slip the roulades off the skewers, and serve with caper sauce and mashed notatoes. *■■"•■■■ * «. GTNGER BT?E A TMgSCUTm: _ ' Dry 'one pound of "flom; amK^PasJJ tflroinjh v sieve. When cold; rub into" it/ two ounces of butW and 'three' oinces of lard. Then add to tho-flour etc., a Wspoonful of baking ponder, a dessertspoonful of candied orange peel, half an ounce of ground ginger and six ounnos of brown sugar. Warm naif a pound.of golden syrup, mix into lv thQ. other ingredients so ns to foj-ni a ■good douffh. Roll out/turn, cut into rounds with , a tumbler, place on a greased tin. and bake slowly till the biscuits are brown and crisp. * * * * •-..•■

A PLAIN BEEFSTEAK PUDDING. Grease a (mart basin and line it with.suet crust, reserving a piece for' fIG/, Cover- Put a Kood tablespoonfu] •or flour on to a, plate with some salt and penpal- Cut two pounds of shin of beef into thin strips, draw them throue-h tin? flour, and roll each roumi a small,niece of fat. Put these lightly m the basin, scatter a little chopped onion and parsley over, and pour in a tea_ourtrul of water.: Lav over the cover and thm it round neatly. Tie over a scalded and floured rloth and boil tho pud-ding very slowly for five hours. If carefully cooked, this pudding will be equal to one made with tho best rumpsteak. BROWN BOOTS. Wh»n stained, may b:> cleaned wifch a raw. cut notato. "♦ ' ' • . # DUSTERS . Made of cheese cloth are excellent for dusting old china and bric-a-brac. ELASTIC STOCKINGS j May b-? cleaned with hot flour. Vm\, it well in, and then brush off when cold. • » * • LOOKING-GLASSES Should bo kept perfectly bright hv cleaning--with a rag moistened with methylated «nirifc. Tim will remove fly marks and all other stains. • * * • A SCULLERY TABLE Is often difficult to keep nice, fot the constant scrubbing.' roughons it Tlio b&st covering, and the cheapest in the. end,' is a,.sheet o'f-jsinc nailed on to cover tlm edses,/.'Failing this, cut a pieerv of linoleum the exact sizo to cover it. • ■ • • ♦ TURN PILLOW SLIPS ■Wliptv th^v .aro ■beccinninoj to w"t, Jind they will take a new lease of life. Unpiok-tho bottom seam, pnd before seaming .it.up acai" fold, the cm**, so that the seaTn at, tho sido go^s doW'i the ni'Vldle. In this way the whole pillow slips wears evenly.