Domestic

New Zealand Tablet, 25 July 1912, Page 57

Domestic

By Maureen.

Cocoanut Cookies.

One and one-half cupfuls of sugar, f of a cupful of butter, 2 eggs, 1 cupful of grated cocoanut, £ cupful of milk, 3 level teaspoonfuls of baking powder, flour to. make stiff dough. Cut out and sprinkle with sugar. Then bake.

Coffee Creams.

Dissolve Aoz of leaf gelatine, a tablespoonful of coffee essence, and 2oz of sugar in half a gill of hot water; let it cool, then stir it gently into £ of a pint of stiffly-whipped cream continue stirring until the cream begins to set, then pour into a wetted mould, turn out into a glass dish, and serve, when set.

Rice Sponge Cake.

Four eggs, leaving out white of one, 2 cupfuls of sugar, 3 cupfuls of rice flour, -f of a cupful boiling water, saltspoonful salt, H teaspoonfuls baking powder. Cream sugar and yolks together, add boiling water and flour (into which the baking powder and salt have been thoroughly sifted); flavor with -h teaspoonful of vanilla. Put into square tin, bake 30 minutes. Frost while warm. .

Cold Meat Cutlets.

Eight ounces of cold meat, loz of flour, loz of butter, quarter of a pint of gravy, pepper and. salt, chopped parsley or onion, one tablespoonful of Worcester sauce. Make a sauce of the butter, flour, and gravy; add the meat, Worcester sauce, and the parsley (finely chopped), season. Allow the mixture to cool, make into cutlets, dip into beaten egg, then into breadcrumbs, and fry in hot fat. , ,

Plum Pudding Without Eggs.

The following recipe for a plum pudding will be found useful at the present time, when eggs are so scarce. Take 1 large cupful of breadcrumbs, 1 large cupful of raisins, 1 large cupful of sugar, 4. good tablespoonfuls of sago, half a pint of milk, |oz butter, half a teaspoonful of carbonate of soda, a little grated rind of lemon, and add some allspice, if liked. Soak the sago in milk for one hour. Mix breadcrumbs, raisins, sugar, rind, and butter well fogether; add the milk and sago, and dissolve the soda in a little milk, and stir in last. Boil in a well-buttered mould for two and a-half hours or longer.

Washing Lace Curtains.

Since I adopted a new way of washing lace curtains I have found it a great saver of strength, and my curtains last twice as long as formerly (says a writer in a Home journal). Shave a bar of soap into a kettle containing four quarts of water and one cupful of paraffin, and boil until the soap is dissolved. Soak the curtains overnight in enough water containing one-half of the paraffin soap to cover them. The next morning partly fill the boiler with cold water containing the remainder of the soap, press the water from each curtain separately, place them in muslin sacks in the cold water, put on the stove, and let them boll. Then rinse and starch in the usual way. They will be perfectly clean without passing through the destructive rubbing process. If one does not possess curtain stretchers, they can be stretched quite satisfactorily by pinning over sheets to the carpet. Two pairs may be stretched with one. process by pinning through each corresponding scallop on all four curtains, carefully stretching until the last scallop is fastened down, and leaving the windows open until they are dry. They will look like new when taken up, and by careful handling may be washed repeatedly by this process without tearing.

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