HINTS AND RECIPES

Wanganui Chronicle, Volume LXXXIII, Issue 20150, 19 May 1928, Page 6 (Supplement)

HINTS AND RECIPES

When scrambling?- eggs add 01,e • tablvspounful of line breadcrumbs and one tablespovniul of milk to every | beaten egg. Season with pepper anc2 1 -ait. and rook in the usual way. By | this means stale bread may be used I up. and one egg will go as far as . two. Tack a piece of white American oil '•doth over your pastry board if you • are a busy person and want to save I yourself as much work as possible. t After use. such a board merely needs i to l»e v, iped over with a clean damp A good idea when buying new ■ saucepans is to buy at the same time ja roun. :■ enamel dish to lit in the 1 .-aucepan at the top. in the saucepan vegetables, etc., can be cooked, : an,l in the <»ish fi.-h or steak or chops. or ; pudding left from the day beI fore can be steam' d i Aod a handful <•. iwo of salt to a I bucket of whitewash, as it makes it 1 stick better. I M hen cake t *is are worn thin, scalI ter a little sand over the oven shelf : before putting the tin in, and the cake . will not burn in the baking. i When making jam tarts mix the jam 1 with a little hot water before putting in the pastry. It tastes just as well. ja»u! the jam goes farther. I Mai ns on crockery may be removed qui'-kly and easily by rubbing with line ashes moistened with vinegar. ; A lit th* glycerine smeared around th'* glass stoppers of bottles will keep th iii from sticking. , The stalks of currants may be quickly removed by well flouring the hands I aud rubbing the fruit as hard as pos- | s;ble between them. This takes less I time than picking them separately, i and is just as effective. ' A Damp Cellar. ! You can do much to cure cellar dampness in the following way; take ; one pound of rough kitchen salt, pow- ! .ler it. and divide into four portions, i Put the salt in four tins, and stand them in the cellar. The salt will ab- ' sorb the moisture from the air. As ■ soon as it becomes saturated, stand I the tins on a warm stove. The heat will cause the moisture to evaporate, and the salt is then ready for use again. When potatoes are stored in a cedar, this plan should always be adopted. as it helps to prevent the potatoes sprouting. Cleaning a Sewing Machine. If. after each time the machine has i been used for much sewing, you wipe ; the moving parts with a rag dipped in parafiin, the fluff and, dust that have 1 accumulated will be removed, leaving i the machine clean and ready for use ' again. Oil with the special thin oil made for sewing machines; don’t use I heavy oil. because it clogs the machine , very easily. , Staining Floors. . Before the floor is stained it ■ should be well washed. When it is quite dry. make the boards smooth by ■ rubbing them with sandpaper. A good hog-hair brush is the best type to use j for staining. The stain should be ap--1 plied fairly quickly, and always re- ■ member to work with a full brush as 1 this will prevent smudging. Where a carpet is required in the centre por- ' tion of the room it may only bp neepsj sary to stain the outside bcrcTer of tho floor up to the skirting boards. Some Out of-the-OiUinary Recipes. ’ bimnel Cakes. —Cream together 3oz. 1 butler and uoz. sugar. Beat in two ; eggs one al a lime, and stir in lightly half a pound of flour. Add a quarter of a pound of currants, 2oz. sultanas, | a small pinch of mixed spice, and L'oz. 1 candied peel very linely chopped. Lino a cake tin with buttered paper ami i pour the mixture in. Bake gently for about an hour. The following day cut 1 the cake into two rounds and make | Murir aimond paste as follows: Alix to I a stiff paste half a pound of ground i niifionds. a quarter of a pound of icing , sugar, the juice of half a lemon ami j the white of an egg. Boil the paste i inio two rounds a little smaller than j the cake. Place one between the tvro ji.-.ives of the cake and the other on top. Smooth it over ami “crimp" : 1 he edg.s a little; brush over with a little beaten egg and dry in the oven until the top is slightly brown and Currant Buns.—lngredients: J Albs, dried and sifted flour. 6oz. butter. 6oz. currants, washed and dried, half a tea--poonful of mixed spice, -loz. granulated sugar, a level saitspoonful of salt, three parts of tumblerful of milk and three parts of a wineglassfu) of yeast. Mix .-iigur and flour together, and the j . urranis, also the spice and the salt. 1 W hen mixed make a hollow in the centre, and then pour in the yeast and milk.- which should be just luke-warm. -Make a thin paste with this and the 1 surrounding flour, sprinkle over with dry flour and put the bowl in a warm piace to rise. When it has risen well, add the butter, v hich should be melted. and enough milk to form into a rather soft dough. Let this rise for half an hour, then form into buns. | Thd quantity should make about 2f> lium-size.l bun<. Bake for a quar- ‘ ter of an hour in a fairly hot oven. When the buns are almost done, brusfc over with a mixture of liquid butter nnd milk, then return to the oven Io finish a nd get glazivl. Custard Pie.— Une a pieclish with some good short pastry. Beat thoroughly some eggs, mix them well with a pint of milk, sugar to taste, and pour into the pio'i’i-h. The crust at the bottom must be pricked first, so that it -locs not rise. Nutmeg is grated on [the top. Too fierce a heat will seore.h (the custank Do not move the pie unI til th., custard is firm on top. , Baked Stuffed Co/I.—Cut a small ■ fresh cod down to the middle and run i -t in-ide with salt and sprinkle with ; lejiio-i ju-.ee. Make a forcemeat with shrimps, oysters, or a savoury one of

breadcrumbs, herbs, grated lemon peel, and a little chopped fat bacon. Stuff the corl with this, and sew up securely. Cut two or three slits in the back and insert in each a bit of fat bacon. Rub over well with bacon at or dripping, dredge with flour, and bake in a greased baking tin or earthenware di§h, with two or three slices of fat bacon underneath. Bake, basting continually, for three-quarters of an hour to one hour, according to size, and until the fish comes easily off the bono. Serve with tomato sauce.