Domestic

New Zealand Tablet, Volume XXXV, Issue 2, 10 January 1907, Page 33

Domestic

Seasonable Diet. Lemqn ; Blanc mange.— Put, 1 pint. of w.ater into, an enamelled saucepan, and let it boil with, the rind of a lemon in it._ When boiling add 2 - tablespoon! uls of cornflour worked into a -smooth paste with a little cold water. Stir while all bolls for a few_ ".minutes. When -it tastes cooked, add sugar to taste arid the strained juice of a large ' lemon. Take the - whites of two eggs, beat very stiff, and add -to the mixture off' the fire. Whisk all for' a few minutes/ Pour into a'wet mould. Make a little custard with.- the 'yolks of the eggs, and pour round the mould when it ,is turned out, " '"'•*" Trifle Cream.— A very, quick trifle may be prepared thus : Take a plain sponge cake and slice it, put a little good preserve between the pieces of" cake, and lay in a- glass howl about 4 inches deep.. Soak with a little wine, or wine mixed with water. Take half a pint 'of cream, and, if thicks pour it smoothly over, without whipping it." If Unn, half whip the cream, but it should be just liquid enough to pour in smoothly, but still . -thick. Place, eight or ten mac--.aroons standing up round the- glass, on their edges, with the face of the macaroon turned outward. Apple Trifle. — Pare, cut, and slew-with sugar andldmon rind 21b tafl apples, and>cpok till quite soft. Cut~ up some ~ sponge cakes into dice and arrange in a pie dish. Then spread a layer of the hot apple mixture, more sponge cake, and so on till all is used up. Make a pint of custard, thickened with flour, and pour, over the trifle. Beat up the ■ white of an egg till stiff and pile it on the custard, and lightly brown in "the oven. Place-a pie collar round the dish when serving. . * .- Cheese Straws.— 4oz of butter, 4oz of cheese, Coz of flour,- 1 egg, sail,- cayenne. First rub the' butter into' the Hour, add the cheese grated, '- the 'Seasoning, and the egg well beaten. Make into a firm paste. -Putron a floured board and roll it, out oneeighth" of an inch in thickness and width. Cut the straws »into strips about five inches long: ' Place on a baking sheet/ perfectly straight, the remaining paste cut into rings the size of a flo An. Bake all to a pale color. Remove the straws very carefully from the ■ baking sheet with a knife, and put them throughrings of paste. Arrange nicely on a dish, scatter - cheese overhand serve hot or cold. .- Ginger Beer.— Pour one gallon of boiling water on to one pound of loaf sugar, one ounce of bruised . ginger, and the same quantity of cream of tartar. Stir with a jbig spoon till -the. sugar is -dissolved.'' Leave until it is the temperature of~ new milk, then ' add a dessertspoonful of yeast on a small piece of bread. Cover the pan with a cloth and leave for a whole,- day ; then strain and bottle.; Be careful noU to fill the bottles too full, or they, will burst. Corktightly and tie down. This will be fit to drink after two days, but keep longer. Cream.— Soak four tablespoonfuls of tapioca overnight .in as much water as ,it will absorb. Then beat the whites of three eggs to a stifl froth, and do the same to -the yolks. Put the taoiqea to boil in a quart of milk, with a pinch 'of salC added. When this boils, .stir in the .beal en yolks gently, *with sugar to taste. When the mixture thickens,' stir' it into the bowl in which the stiff white of egg has been placed Beat regularly, taking care tnat no lumps remain. Four all into a mould which has been rinsed with coM'water ami allow it to stand overnight so as to get" properly set. Stewed fruit -served with any of these makes a pleasant addition. - - . .

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