Domestic

New Zealand Tablet, 20 May 1915, Page 57

Domestic

(By Maureen.)

%*, Pico Croquettes. i • *-■-.' • One beaten egg and a small lump of butter to each cupful boiled rice.' Stir in well. , Roll-into oval balls, with well-floured hands, dip into beaten egg, then roll in sifted bread or biscuit crumbs, and fry in hot lard. They may be served as a vegetable, or as a dessert with syrup or cream and sugar. , Lyonnaise Potatoes. ?■ Season one pint of "boiled potatoes cut in dice. Melt one tablespoonful of butter and brown one tablespoonful of mixed onion. Add the potatoes well seasoned and brown. Sprinkle with one tablespoonful of chopped parsley and one tablespoonful of vinegar, just before serving. • , - * Veal Souffle (French Style). Heat two tablespoonfuls of butter and milk in two tablespoonfuls of flour, stirring until smooth ; add a cupful of milk, and let it boil up. Then put in minced veal, parsley, salt, pepper, and nutmeg to taste. Then stir in the yolks of two eggV Remove from fire*and let cool. Beat the whites of eggs to a, stiff froth and put them with the meat. Then put the mixture in a. buttered dish, and bake twenty minutes. Serve piping hot. - ■ Vegetable Marrow and Ginger Jam. Peel and core two medium-sized marrows, cut them into pieces about 2in long, and weigh them,' and for each pound of marrow allow Jib of granulated sugar. Break into pieces Mb of whole ginger, and mix \[ amongst the marrow. Put the marrow and the ginger into a deep basin, and spread sugar over the top. Allow this to remain for 24 hours, and then boil it slowly till the marrow is clear and tender when tried with a silver

fork. "V Empty preserve into' pots, dividing the ginger, equally.; ; If the jam is kept for a' few months it tastes much better than when newly made. ■■'"" '*• '"'V. ■'■•-■" '■ '". ... '•' - >..' -■ --i --■■:" !'.- J <:--, :-1 ;"■" .■-.'*> I ,-i ': Cake Pudding. '-'•>-. W-?k§,lr- "'£ Partly filL.a pudding dish with slices of staleLeake, moisten with sweetened lemon, pour over it juice and water. f Make a boiled custard; with, a pint of milk, one tablespoonful of cornflour, one egg, butter size of walnut, and a pinch of salt. Wet the cornflour in a little cold milk or water, heat the milk to boiling, then add the cornflour, egg (well beaten),; two or. three tablespoonfuls of sugar, and vanilla or lemon flavoring. After pouring this over the cake place in hot oven until browned, and then eat either cold or hot. " Stale bread can be treated in the same way. ~. .'>,- ,;.-.- v -j, Baked Milk Toast. v. . -•• Trim the crust from slices of bread cut about half an inch thick and toast to a delicate brown. Don't scorch it, whatever you do and if this accident should happen, cut off the charred portion and throw it away. .Spread each slice lightly with butter, sprinkle with salt, and arrange the slices in a deep dish. Pour over them enough milk to cover the toast, putting it on - slowly, that it may soak into the toast. If you wish to expedite the work of preparation, heat the milk; "but if you have plenty of time, you can put it on cold. When the dish is full, cover it and set it in the oven and leave it. there for twenty minutes.' At the end of that time the contents of the dish should be soft and steaming hot. Remove the cover and leave the dish in the oven long enough to crisp the top layerabout ten minutes—and serve from the dish in which -it was cooked. :•-/"'■; >-'• -'..H'. Household Hints. % - - . *' * Handkerchiefs which have become yellow can; be made snow-white by soaking them in pipeclay and water for 24 hours. / < To make linen easier to write on when marking it, dip the piece to be marked in cold starch,; and, the pen will write without scratching. _. , " '."/-'.. '