The Home

New Zealand Tablet, Volume XXXIII, Issue 47, 23 November 1905, Page 29

The Home

By • Maureen *

Bombay Toast

Cut some slices of bread in rounds or squares removing the crust. Make a batter of one egg, two tablespoonfuls of milk, a desertspoonful of sugar, and some ginger syrup, or chopped-up ginger, and soak the bread in the batter for about ten minutes or so. Put a little butter or dripping in a frying pan, and fry the bread, and serve hot.

To Cook Asparagus

The asparagus must be washed and cleaned very carefully. Cut away all the superfluous hard part at the bottom, leaving enough only to take it up comfortably between the fingers. Scrape this thoroughly, cut and trim them of equal lengths, and tie them in parcels. Now lay them in boiling water, with a teaspoonful of salt. Boil them rather quickly, and when tender lift them out. Toast bread to. the shape of the dish the vegetable is to occupy, dip it in the liquor the latter was boiled in, and put it for the asparagus to lie upon. Serve with melted butter in a sauce tureen

Gooseberry Tart

Take l£ pints of gooseberries, £lb of short crust, Ift of moist sugar. Mode. With a pair of scissors cutoff the tops and tails of the gooseberries, put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar. Line the edges of the dish with short crust, put on the cover, and ornament the edges ol the tart. Bake in a good oven 'for about three-quarters of an hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream should always accompany this dish.

Damp Rooms

r Jo ascertain whether or not a room is damp about a couple of pounds of fresh lime should be placed therein after hermetically closing doors and windows. In twenty-four hours it should be weighed, and if the lime has absorbed more than about 1 per cent, of water the room should be considered damp, and classed as unhealthy The question of the dampness of dwellings is a frequent cause of dispute between landlord and tenant, and is naturally solved in the negative by the former. The question can be settled in the future by the test of the hydration of lime, which will give irrefutable proof of the validity of such complaint

Worth Remembering

Four oven tcaspoonfuls liquid make one even tablespoonful. Tlnec even tea&poonfuls dry material make one even tablespoonful. Sixteen tablespoonfuls liquid make one cupful. Twelve tablespoonfuls dry material make one cupful. Two cupfuls make one pint. Four cupfuls make one quart. One do/en ce-gs should weigh one and a half pounds. Use: One tablespoonful soda to one cupful nu lasses. One teaspoonful soda to one pint sour milk. Thiec tcaspoonfuls baking powder to one quart of flour. One teaspoonful salt to two quarts of flour. One teaspoonful salt to one, quart of soup. One scant cupful of liquid to two full cups of flour for bread. One scant cupful of liquid to two full cups of flour for muflins. One scant cupful of liquid to one full cup of flour for batters.