HINTS AND RECIPES

Wanganui Chronicle, Volume 83, Issue 53, 4 March 1939, Page 3

HINTS AND RECIPES

SOMETHING TO INTEREST THE HOUSEWIFE. When boiled, a pudding must be kept in a dry place. If using a gas oven, let it heat for about half an hour, then turn gas only half on. Pretty cake decorations can be made by taking holly leaves, wiping them clean, and thoroughly drying before the fire, but do not shrivel them. Dip each leaf in oiled butter, sprinkle with coarsely powdered sugar-and gradually before the lire. Keep air-tight in a tin box when not in use. A roast hare takes about two hours. Put bacon or ham in cold water and allow half an hour to the pound for hams under 101 b. in weight, a quarter of an hour for each pound after this. To boil poultry, put in fast boiling water, allow it to cook for four or five minutes, then remove any scum, and simmer gently till it is tender. To keep the bird white, rub over with a cut lemon before cooking. Add twelve drops of cau de Cologne to a quarter tumbler of fresh milk, and use as an astringent lotion for the lace. Potato salad will taste nicer if it is mixed with the salad dressing while still warm. If you make your cake icing too moist, as often happens, and find you have no more icing sugar, the addition of a little cornflour will do just as well. The legs of an old pair of pyjamas make a good covering for a skirt, ironing board. Cut off a leg and slip it over the board, cover with a second leg, and sew them at the ends. Scrubbing Mixture. Into an old saucepan put one quart of water, a tablespoonful of salt, 11b. soft soap, lib. powdered whiting, and 11b. silver sand. Bring the mixture to boiling point, and then Jet it cool, stirring it. occasionally. This is an excellent cleaner for woodwork and tinware. Bacon and Egg Pic. This is a good lunch or supper dish. Line a sandwich tin with thin shortcrust pastry and prick it with a fork. Cover with rashers of streaky bacon and break on to them as many eggs as there is room for and prick them also with a fork. Sprinkle with seasoning of salt and pepper, mustard and tomato ketchup if liked. Cover with a thin layer of pastry and bake fifteen to twenty minutes. To Clean White Kid Gloves. An excellent method of cleaningwhite kid gloves is to rub them with indiarubber. Put them on your hands, and when the rubber gets dirty clean it by rubbing on a piece of white paper. Then continue to rub. until the lirt has disappeared from the gloves. Home-made Bath Salts. Mix together Jibs, of soda crystals .-•nd 3ozs. borax. Sprinkle over a few drops of oil of verbena. See that it is well mixed. Pour into stopped glass jars and add a handful to the bath water when required. Home-made Sweets. Marzipan Fruits.—Take four ounces of sieved icing sugar, four ounces giound almonds, one white of egg. r'lavourings according to the fruits. Whip the white of the egg and mix this with the ground almonds and icing sugar to form a smooth paste? Divide into portions, then colour and flavour and work into shapes to repreent various fruits, not too large. Stalks can be made with pieces of angelica. Nut Fudge.—Pour the contents of one large lin of sweetened condensed milk into a pan, add 1 lb. Demerara sugar, and lib. fresh butter. Cook together until mixture candies. Remove Hom the tire and beat well, adding lib. chopped nuts and a little vanilla essence. Pour into well-buttered tin, and when cold cut into squares. Peppermint. Creams.-- Eight ounces of icing sugar, one egg white, half a teaspoonful of water, peppermint essence. Sift the sugar; whip the white of egg slightly, aciding the water to it. Stir this gradually into the sugar to make a stiff paste. Flavour with peppermint to taste. Roll out on a board, lightly sprinkled with icing sugar, to a quarter of an inch thickness. Cut out with a .small round cutter. Leave the creams to/harden. Chocolate Almonds.—Put some plain chocolate in a basin and stand in a saucepan full of boiling water till the chocolate has dissolved. Flavour the 'chocolate with a few drops of essence of vanilla. Take some sweet almonds. I blanch them, and then dry in a cool I oven. Hold each almond on a wire I fork, flip into the melted chocolate, I then place on a buttered tin to dry. Butterscotch. One pound of granulated sugar, cupful of water, two ounces of butter, vanilla flavouring. Ismail tin of condensed milk. Dissolve 'sugar and water, add butter and condensed milk, mix all well in a sauceIpan; boil until a little sets in cold ; water, add flavouring, and pour into [buttered tin. Chocolate Fudge.—One ounce butter Mb. Demerara sugar, 5 pint milk, 1 j tablespoonful melted chocolate. Put Ithe butter, sugar and nailk into a saucepan and boil it until it forms a soft ball when tested. About five minutes should be sufficient. Add the melted chocolate, stir well. Remove from the fire and stir until the mixHire begins to thicken, then pour immediately into a buttered tin. Very Good Toffee. —In a pan melt three or four tablespoonsful ot butter, and stir in a pound of brown sugar. Cook it slowly until it is done, which will be in about twenty minutes. Test by dropping a little bit, with a small spoon, into cold water; when it hardens at once and is not sticky it is ready.’ Then take it off the stove immediately. Pour it on a well-buttered plate or very shallow dish; let it cool; then break or cut it up into small pieces. To this simple toffee you can add various flavourings, according to

taste a small amount of finely-grated lemon-rind; a little vanilla; a teaspoonful of grated ginger; or some chopped and blanched nuts or almonds.