Domestic

New Zealand Tablet, 23 September 1915, Page 57

Domestic

(By Maureen.)

Gleaning j Gilt Frames. Fly-marks can- be cleaned off with soap and water used sparingly on end of finger covered by a piece of rag. When all cleaned. off . rinse with cold water, and dry with chamois leather. Next, buy a pound of common size and two penny paint .pans. When boiled, strain- through muslin into- clean pan, and apply thinly to frames with camel-hair brush. Take care you do not give the frame too much water or elbow grease.’ On no account use gold , size, as it is used only in regilding, and if put on over the gold would make it dull and sticky. Macaroons. Mix 11b of . ground almonds' with 21b of castor sugar in a mortar, and gradually make it into a paste with seven whites of' eggs. Pound the mixture well, and when sufficient body has been obtained, cover a baking tin with wafer paper,-and lay out the paste in the form of balls'a good-distance apart. When the tin is full, damp' each with * a paste brush dipped into a little water, place a split almond into"- the centre of each, and bake in a moderate heat. When cooked and cold, trim the edges, and -keep stored in a dry place. With all these almond cakes it will be found that occasionally more or less eggs; are required owing to the dryness or otherwise of the‘ground almonds. An ,Onion Dish. Boil some large Spanish onions for a few minutes. Then take them out and cut them in halves across the grain and remove the centres. Fill these cavities with a dressing made of a cupful of breadcrumbs, half a cupful of grated cheese, half a cupful of boiled spaghetti, a piece of butter, the size of a nut, pepper, salt, and a sprinkling of thyme. Mix this all thoroughly with one egg slightly beaten, and fill the onions with

it .. as ‘ tightly as possible. £ 7 Place them in an earthenwar© dish'with a - little milk and water: Lay a small y piece of ;butter 'on the" top of each ; onion, and bake for ; about half* an hour. -Baste. them frequently with the : liquor in the pan - until they are nearly done; then leave d them alone to brown. v . Something Tasty. " ’V’ Line a deep plate with short crust,, made by rub- ' / bing two or three ounces of butter and one dessertspoonful of soft sugar into six ounces of flour, using the - scraps to decorate the* edges. Cover with cold stewed rhubarb, and then with the following. batter ; Beat ~ two ounces of butter and two ounces of castor sugar to /- a cream add> the yolks -of two eggs one tablespoon fill -of milk, two ounces of flour, a few-drops of essenc'e cofy: ■ lemon, and a quarter of a teaspoon of baking- - .yt powder, mixing well. - Pour this over the rhubarb -in - --'.i paste, and bake it in a good oven for about half an : _ hour till .set. Then pile *on the whites of two eggs, very, stiffly beaten, and return to the oven for a minute " or two. ’ y-y • ;.y; A MethocT of Serving Carrots. ' j Peel and wash the carrots and slice moderately -yS thin. Boil them in salted; water with a tablespoonful of vinegar to a quart of water. When they are cooked, . strain through a colander and put into a deep dish. , C Melt two ounces of butler and stir into it two tablespoonfuls of chopped parsley. Pour this sauce over >jj the carrots and serve very hot. Vinegar as a Cleanser. J > Vinegar is useful in many ways other than culin- f ary. It will remove shoeblacking from clothing. /I . It will remove fly specks from almost anything— :■ windows, picture frames, woodwork, etc. l{ 1 Vinegar is something of a tonic for the skin, and : " cures roughness of the skin and chafing if applied after / washing the hands. It should be permitted to dry* } on. . . - - . .... -A ,: