Domestic

New Zealand Tablet, 6 November 1913, Page 57

Domestic

By Maureen.

" - • Honey Gems. Use one-half cupful each of honey and. sugar, onehalf cupful of butter, one egg, one cupful of cold water, two teaspoonfuls of baking powder, two cupfuls. of flour. Stir all together.thoroughly and flavor with lemon or vanilla. Bake in hot oven. Boston Sausage Rolls. 'Boil one pound of pork sausages in water for ten minutes; take up and drain, then remove skin. When told cut each sausage lengthwise; brush over with milk, and cover with a layer of mashed potatoes. Dip each roll in beaten egg, and cover with breadcrumbs. Have ready some hot fat, and fry the rolls until a golden brown color. Serve with hot tomato sauce. ? . French Jellies. Two pounds of sugar, lioz of gelatine, If cupfuls of water, one teaspoonful each of lemon and vanilla flavouring. Soak the gelatine in the water till soft, then stir over a slow fire till dissolved. Add sugar, and boil slowly for 20 minutes. Turn into a shallow dish let it set. Cut into squares, and dip into castor sugar. Part of the jelly may be colored with carmine. . Lemon Cream Pie. • Four eggs, one cupful sugar, two heaping tablespoonfuls of flour, one and a-half cupfuls of boiling water, the grated rind and juice of two lemons. Beat the yolks and whites of the eggs separately. To the beaten yolks add the sugar, flour, lemon juice and rind, and lastly the boiling water. Cook in a double boiler, and when it begins to thicken add to it one half of the beaten whites. Stir this in thoroughly* and let it cook until it is as thick as desired. "Use the remainder of the whites for the meringue on top, and bake in a very slow oven until the meringue is brown. Chocolate Custards. Grate an ounce and a-half of vanilla-flavoured chocolate. Place it in a pan with a very little water, using no more, in fact, than will melt the chocolate. In the meantime pour three-quarters of a pint of milk into a saucepan, and bring to the boil. Add castor sugar to taste, and a pinch of salt. When the milk boils, pour a little into the melted chocolate and mix well. Then add the rest of the boiling milk, stirring briskly, and lastly the yolks of four eggs. Work well over the fire, standing the pan in another one of boiling water, and continue stirring until the custard thickens. PourTnt'o small china pots or custard-glasses, and serve with wafers. Household Hints. To cut hard-boiled eggs in smooth slices, dip the knife in water. When frying fish, dip it in milk instead of egg before rolling in breadcrumbs. .This is more economical and tastes better. If cold baked potatoes are dipped for a moment in hot water and then placed in a moderate oven till warmed through they are quite as nice as if freshly baked. It has just been discovered by an eminent doctor that in cases of typhoid the banana is invaluable as food, the percentage of nourishment in it being 9.5, while there is no waste in the food to irritate the inflamed and ulcerated intestinal walls. While starch is still hot drop into it a lump of alum, and stir slowly until it is dissolved. A lump the size of the end of your finger to a quart of starch is about the right proportion. Your irons will not stick, and aprons and blouses will keep clean longer, as this starch gives the fabric somewhat of a waterproof nature.! -