Domestic

New Zealand Tablet, 6 March 1913, Page 57

Domestic

By Maureen.

Dates and Rice. One breakfast-cupful of rice, one tablespoonful of salt, one pound of dates, two tablespoonfuls of honey,, and one-half cupful of boiling water. Wash and stone the dates and cook them slowly until tender in the honey and water. Wash the rice in several waters and cook it in plenty of boiling water to. which the salt has been added. When soft drain it and arrange it in a border around a dish. Put the dates in the centre. Serve hot or cold with cream or milk. Lemon Marmalade. Lemon marmalade is the queen of preserves. Pare the rind from three pounds of washed lemons, then cut it into little thin strips. Put these on to boil with two breakfast cupfuls of water for thirty minutes. Remove all the white pith from the lemons,- and throw it away. Cut up the pulp, and put it in a jelly pan with five cupfuls of water. Boil for an hour, then strain. Add the strips of rind and the water they were boiled to the strained juice. Return to the pan, with one pound of sugar to every cupful. Boil for half an hour, skim, and put into jars. Lemon Blanc Mange. Two breakfast cupfuls of milk, one heaping tablespoonful cornflour, two lemons, four ounces lump sugar, one yolk of egg, some custard sauce. Wash and dry the lemons. Pare off the rind very thinly. Each little piece should be yellow on both sides, without a scrap of the white pith. Put the pared rinds into a clean saucepan with the cold milk and sugar. Allow these to heat very slowly by the side of the fire in order to extract the flavor from the rinds. Mix the cornflour smoothly and thinly with a little extra cold milk, and, after boiling and straining the milk into a clean saucepan, pour in the mixed cornflour. Stir well till the blanc mange boils. Let it continue to boil very gently for about eight minutes, so as to cook thoroughly the starch grains in the cornflour. Let the mixture cool a second or two, add the beaten yolk of egg, and reheat it again for a' minute without boiling. Add enough lemon juice to have the blanc mange strongly flavored with lemon, and pour it into a mould rinsed out with cold water. Leave till cold, then loosen it round the edges. Shake it gently, and turn it on to a glass dish. Serve with custard sauce. Learn These Hints. It is surprising how few people know the right way to treat such a simple case of first-aid as bleeding of the nose. If at any time you are called upon to help in this respect, remember the following hints: (1) Make the patient sit down with his head erect; do not let him stoop over a basin. (2) Loosen all tight clothing about the neck. (3) Keep the patient's hands above his head. (4) Apply ice, or a cold, wet sponge or towel to the root of the nose and the nape of the neck. Snuffing up vinegar and water,, or lemon juice and water, will often stop the bleeding. The nose should not be blown for some hours after the bleeding stopped. Household Hints. When there is no shoe-polish to be had, lemon juice makes an excellent substitute. A few drops sprinkled on black or tan shoes, and rubbed briskly with a soft duster, will give a brilliant polish. Lamp chimneys should not be washed but rubbed clean with tissue-paper. If the glass is much stained or smoked, damp the tissue-paper with a little paraffin before using, and polish with a soft, dry cloth. Boiled potatoes make an excellent substitute for soap when the hands have become blackened by handling pots and pans. Rub a little of the potato well into the hands, and wash them thoroughly in warm water. mml amm , |M|IWM Mmm „ M , ll—llMWWll—'"^""^^^^^