Domestic

New Zealand Tablet, 12 February 1914, Page 57

Domestic

By Maureen.

Wholemeal Scones.

Warm two tablespoonfuls (6oz) of golden syrup. Mix three teacupfuls (12oz) of wholemeal, one teacupful (4oz) of flour, a quarter teaspoonful each of bicarbonate of soda, cream of tartar, and salt. Rub in a quarter pound of butter, and add a teacupful of sultanas. Stir in the syrup, adding a little milk if necessary. Roll into three or four round cakes, which' mark across into quarters, taking care not to cut the sections through. Bake rather quickly. , Rich Parkin. Mix together in a saucepan a pound and a half of golden syrup, a half pound of butter, and a teacupful (jib) of brown moist sugar, and allow it to stand by the side of the fire until the butter melts and the golden syrup becomes quite liquid. To two pounds of fine oatmeal add a tablespsmnful of ginger and a half-teaspoonful of salt. 'Stir in the liquid ingredients, adding a little milk should they not thoroughly moisten the oatmeal. Bake in two wellbuttered shallow tins in a moderate oven. Bottling Green Peas. The peas should be gathered on a hot day and shelled, out of doors, in the sun. Spread them out on sheets of paper and leave for a few hours. Put them in dry bottles with, wide mouths and shake them down well. Set them in a pot of water over the fire and bring to the boil. Wrap each bottle in rag or hay wisps, and let the water reach to the necks of the bottles. Keep the water simmering until the peas .look tender, then fill the bottle with boiling water, salted as for fresh peas. Pour a spoonful of pure salad oil 01 melted suet in the neck of each, and fix in the corks securely. Have ready some bottling wax, melted,; take each bottle in

the hand, and with a cloth wipe the . necks dry, or the wax will not stick. Then dip the corked end in the wax to get a good coating all over the cork and neck of the bottle. Take the pot from the fire, pour, off some of the water, and set the bottles back in it until the water is cold. Then take them out, wipe carefully, and set aside in a dry place. Peas thus preserved must be opened before being reheated for table for the purpose of removing the oil from them. They should then be turned into a saucepan with the liquor from the bottle. Beef a la Mode. 1 For this use the upper part of the round, and as it keeps perfectly and is delicious when sliced cold, quite a large piece—say' eight or ten pounds—may be prepared, for such a lengthy process is hardly worth the trouble for only one serving, Mix a seasoning of three teaspoonfuTs of salt, one of pepper, one of ginger, one of mace> one of cinnamon and two of cloves. Rub this into the meat, and let stand in a cool place overnight. In the morning make a stuffing of two cupfuls of stale breadcrumbs, half a pound of salt pork cut into dice, a teaspoonful of powdered thyme or summer savory, two'teaspoonfuls of powdered sage, half a teaspoonful each of pepper and nutmeg, a sprinkle of ground cloves, and one medium-sized onion minced fine. Mix well, then moisten slightly with cold water, and stuff into the centre of the meat, which should be skewered in a roll by the butcher, Bind the roll about with tape, so that it will keep its shape, dredge with flour, then put in a savory roaster with two cupfuls of boiling water. Roast very slowly- Four hours is none too long for a ten-pound roast. When the meat is very tender remove from the pan and make a gravy of thp liquor left in it, first skimming off the fat. Serve this with the meat when it is eaten hot the first day.

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