Domestic

New Zealand Tablet, 21 May 1914, Page 57

Domestic

By Maubken.

/ Jellied Prunes. Stew slowly 21b prunes until soft, in enough water to cover them. Pour through a colander. Return liquid to the saucepan, add one breakfast-cup of sugar and 2oz of soaked gelatine. Remove the stones from the prunes, then return to saucepan, and stew all together a few minutes, then pour into mould. Serve with whipped cream. Onion Soup. To a quart of good stock allow six small onions that have been par-boiled for ten minutes, and a cupful df fine, dry breadcrumbs. Let them simmer together for half an hour; rub the soup through a colander, pressing through as much of the onion and bread as possible. Put into a saucepan, rub one tablespoonful of butter and two of flour to a cream, and stir into the hot mixture until it thickens. Nougat. Boil two cupfuls of granulated sugar, one cupful of milk, butter the size of a walnut, and a pinch of salt, until they form a soft ball when dropped in cold water. Then add the juice of half an orange. v Take from the stove, and after beating a minute stir in one cupful of chopped nuts, raisins, and figs. Pour into a buttered flat dish, and when cool cut into squares. Cup Puddings': Grate sufficient stale bread to measure one pint, then wet with one scant cupful of hot milk, and when cool add the grated rind and juice of one orange, yolks of two eggs, pinch of salt. Whip the whites of the eggs to stiff froth and fold into the mixture. Place a tablespoonful of any jam in the bottom of greased cups, fill two-thirds full of the batter, and steam half an hour or bake twenty minutes. Turn out when done

so the fruit sauce will be on top. A sweet sauce may be' served. "'••"■ Chocolate Cream Mould. One heaped tablespoonful of powdered gelatine, one half breakfastcupful of milk, one half cupful -of boiling water, one cupful of whipped cream, ! one -cup-, ful of custard, one teaspoonful of lemon juice, one teaspoonful of sugar, four heaped tablespoonfuls of grated sweet chocolate. Dissolve the gelatine with, the boiling water, remove from the fire, add the chocolate and milk* mixed together, the custard, sugar, and lemon juice, and fold in the whipped cream. Pour into wetted mould. Turn out when set, and decorate with whipped cream and pieces of angelica. A Time-Saving Method. ■ \- The following (says an exchange) is, a good way to salt a piece of meat in a hurry: Fill a salting pan or tub with fresh water, and lay two laths along the top of it, strong enough for the meat to rest on; place joint to be salted on these, which should not be more than an inch above the water, which, however, the meat must not touch. Heap as much salt on the top of the meat as will rest upon it without falling off, and let it stand in a cool place ; the moisture from the water will draw the salt down through the meat, and-in twenty-four hours it will be as thoroughly salted as can be desired. • ■,. • : •.■'■.<.'', ;V..;'".• ■"'■'■' Things to Remember. . The most difficult of all stains to take out are those made by coffee. With care, however, the stain can be removed from the most' delicate silk or woollen fabrics. Rub the mark gently* v with a little pure glycerine, then rinse it in lukewarm water, lay a cloth over the damp part on the wrong side, and press with"'a cool iron until dry. Do not. wet more of the material than is absolutely necessary. .* > Vegetable and fruit stains on the fingers can be removed by dipping the fingers in very strong tea for a few minutes and then washing them in clear, warm water. •