HOUSEHOLD HINTS

Western Star, 14 October 1938, Page 2

HOUSEHOLD HINTS

MILK MINT JULEP. Take pints of iced milk, 1 wineglass whisky. Put in shaker with ico and mix well. Pour out into 4 large glasses (schooners), fill with soda water, and to each add a little chopped nunt leaves.

MILK CARAMEL Fill a goblet with iced milk, add one teaspoon of caramel, few drops of van* iila and a tablespoon of ice cream and wliisk well. MILK PUNCH. Dissolve |lb loaf sugar in 1 quart milk, bring to the uoit slowly, taen strain into a jug, and when cooj. chill. Then add 2 tablespoons of rum, and i pint of whipped cieam. Whip Veil, chill again. Serve in cups with shuttle grated nutmeg on each.

ALMOND MILK.' *

Take £lb almonds, 2 pints milk. Chop and pound almonds in a mortar until fine. Add almonds to milk and boil for "< 5 minute.s. Strain. Drink either hot o£f cold.

TOMATO COCKTAIL.

Cook 21b of red ripe tomatoes in very little water until soft, strain through a fine sieve into a basin and beat up with a little salt, a few drains of pepper, and a teaspoon of celery salt.. This makes one cup of tomato juice. When, the cocktail is to be served, add 'to it 1£ cups of cold fresh milk and £ cup ot thick cream. Whisk, pour into glasses and float a mint leaf on top. Serve with potato crisps. Tinned tomato juice can be used if fresh ones are not available. This is tempting before luncheon cocktail.

ORANGE CREAM PUNCH. To 2 cups of whole milk. and '2 cups of thin cream, add two *teaspoons of iemon juice, 1 cup of orange juice and, sugar to taste. Fold in the beaten whites of 4 eggs and serve at once. This is best if served very cold, provided the children aire willing to sip it slowly. --v.

NUT CUTLETS. Two oz nuts, 1 slice onion, l£oz plasiuon (optional), 2 oz bread, 2 tablespoons tomato pulp or sauce, loz fajt,.l teaspoon marmite, celery, salt. Fry, the onion and nuts in the fat' until brown. Pass these and the bread through a nut mill. His together. Add the pliasmon. Dissolve the marmite jn a little hot liquid, and moisten the nuts and the tomato pulp with it. Season to taste. Turn on to a plate ;and shape into cutlets. Egg, crumb and fry in vegetarian fat until brown. Drain, and arrange round a mound of potatoes. Serve with sauce poured round.

COFFEE SPONGE. Four oz self-raising flour, 4 eggs, £ cup sugar, Beat over hot water till warm, then take off and continue beating till cold. Add 1 tablespoon of coffee essence lastly. Bake" in sandwich tin for twenty minutes in a slow oven. RICE AND. CHEESE. Three oz rice, 2£oz grated cheese, 1 quart milk, seasoning. Cook the milk and rice gently, in' a double pan till thick and creamy. Add the cheese and seasoning. Put in a fireproof k dish. Sprinkle, with grated cheese and brown in a quick oven. VEAL ENTREES. Cut some veal cutlets in round pieces, beat them flat, and dip in beaten eggs. Then dip them in breadcrumbs, and iry as for ordinary cutlets in good cifaar dripping. Make a good white sauce, add the grated cheese to it, and then boil some, long strips of macaroni., Cut in rings, and add to the i sauce. Place the cutlets along the dish, with the sauce around.

BEEF STEAK WITH BATTER PUDDING.

Make a good pudding batter. Pour half into a buttered baking dish, and lay upon it lib good steak, which should have been seasoned with pepper, salt and a little shredded onion. Pour over it the remainder of the batter, place it in a slow oven and bake for 1£ hour. Serve, with a good sauce.

COCONUT PYRAMIDS. Cover a flat baking tin with rice paper, then take 4oz of grated coconut, mix it with 3oz of castor sugar and the yolk of an egg. Flour the fingers and bake them for a few minutes in a quick oven. Do not remove the rice paper from them, only trim it neatly around each pyramid. If you have no rice paper, flour the tin thickly.

; ECONOMICAL SANDWICH CAKE. Take 6oz flour, 4oz butter, 4oz sugar, 1 coffee cup milk, 1 teaspoon cream of tartar, £ teaspoon carbonate of soda, flavouring to taste. Beat the sugar and butter to a cream for 15 minutes, then break the eggs separately,'the''yolk from the whites. Beat the .egg yolka and add them to the cream, then, warm the milk, adding the bicarbonate "«£ sodai Then reheat these ingredient*. Afterwards sift the flour and creaim of tartar in gently, and beat all for ten minutes, fiually adding and mixing tho Ccaten egg whites quickly, and then .put'in the oven at once. Bake for 8 to 10 minutes.

APRICOT ROLL. 'lake 2 cups .flour, 4 teaspoons baking powder, •• 4 tablespoons butter, 5 tablespoons water, 1 teaspoon salt, 3 tablespoons castor sugar, £ teaspoon c'imamon, £ cup apricot or peach eyrup, I teaspoon nutmeg. Sift together the flour, salt, baking powder and sugar. Rub in the butter and mix to a dough with a cup of cold water. Roll out on a floured board to £ inch thick, th« cove r with tinned apricots or peaches. Sprinkle over £ cup sugar and the cinnamon mixed, then roll up and tuck the ends in securely. Place in a 'wellgi eased and floured baking pan, and Wake in a moderate oven for 4 minutes-, basting with the syrup, water and nutn;eg mixed together. Serve cold with crushed and sweetened apricots Or peaches, as the case may be.