Domestic

New Zealand Tablet, 5 August 1915, Page 57

Domestic

(By Maureen.)

- . War-Cake. Three-quarters of a lb of flour, 3oz of butter, fib brown sugar, -Mb raisins, loz of candied peel, half-tea-spoonful of ground cloves, one small teaspoonful of bicarbonate of soda, two teaspoonfuls of vinegar, halfpint of milk. Stone and choj) raisins, and cut up peel. Rub the butter into the flour, and mix all the dry ingredients together. Moisten with the milk and vinegar. Pour into well-greased tin. Bake in moderate oven for one and a-half hours. Home-Made Yeast. Measure out sixteen pints of water, which equals 32 breakfast-cupfuls. Put one and-a-half ounces of hops with this water. Bring to the boil, and let it simmer for three hours. Then pour the liquid, boiling hot, over two pounds of malt. Leave till lukewarm, then add an ounce of kitchen salt, a handful of flour, and a pint of old yeast. Stir all this for five minutes, strain through muslin, and bottle.' Allow n teacupful of this liquid yeast to a quart of water for making bread. Scotch Haggis. One .onion, minced, half a pound of liver, 2oz suet, one cup of oatmeal. Boil the liver for half an hour, then put it through the mincer. Mix it with-the meal, suet, and onion, season with pepper and salt, and moisten with the water the liver was boiled in. Put it into a small basin, twist, a. greased paper*” over the top, and steam for one hour. Serve with mashed potatoes. Cheese Wafers. Sift together into a. bowl one breakfast cup of flour, one level teaspoonful of baking powder, a pinch of salt, and a little pepper. Hub into these one-third cup of

butter, then add one-half cup of . grated cheese, the yolk of one egg, and enough" water to make a dough similar to pie crust. Roll out thinly, cut' into strips, fingers, or .other shape desired, sprinkle with grated cheese, and bake until crisp and golden-colored. ~ ' TY , Stuffed Mutton. ■ ' w Get four pounds of lean breast mutton, put into a saucepan, and cover with water. Put in one turnip, one carrot, and two onions. Grate half of each vegetable into the so<up and cut the rest into slices. Bring to the boil, then simmer for one hour. .Prepare a stuffing with one-fourth pound of bread crumbs," one chopped onion, four sage leaves minced, two ounces of. shredded suet, or two ounces of dripping. ■ Bind all together with a little milk. Take" mutton out, carefully remove the bones, place stuffing in, roll up, and tie round with a string. Put into a baking tin with some halved, potatoes, and bake for half an hour. v How to Keep a Cake Fresh. Cakes that contain a great deal of fruit and spice or nuts develop a fine flavor as they are' kept—in fact, a nut cake is not at its best for at least a week after baking, and a. cake that contains much fruit and spice is better when it is at least a month old. If you pack a cake fresh from the oven in brown sugar it will, keep fresh almost as long as you wish —for two months,' or even more. Another plan is to take a. cake still warm from the oven and ice it lightly with any simple, quickly-made icing just scraped over the surface, or brush it over with a heavy sugar syrup, then set it in the cake-box with a jelly glass or other small vessel half-filled with water, or two or three green apples cut into halves or quarters. The water or the moisture from the apples keeps the cake from becoming dry.

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