Domestic

New Zealand Tablet, 2 November 1916, Page 57

Domestic

(B? Maubeen.)

Potato Scones. Take equal bulk of mashed potatoes and flour. Add a little melted butter to the potatoes, and salt to season. Knead these into the flour on the baking board, roll out an eighth of an inch thick, cut into rounds, prick with a fork, and bake on a hot girdle. Marmalade Pudding. Into a basin put two breakfastcupfuls of breadcrumbs. Boil one and a half breakfastcupfuls of milk, pour it over the crumbs, and allow the contents of the basin to stand for five minutes with a plate on the top. Next mix in a teaspoonful of butter and a tablespoonful of sugar. Then beat well two eggs, adding a drop or two of lemon flavoring, and stir these into the pudding. Into a well-greased bowl put alternately a layer of the pudding and a dessertspoonful of marmalade, leaving a last layer of pudding on the top. Cover with a greased paper, and steam gently for an hour and a half. Turn out and serve. Chocolate Mould. To make chocolate mould you will require one quart of milk, one ounce of gelatine, soaked one hour in a cup of milk four tablespoonfuls of good chocolate, grated, and rubbed up with a little milk; two eggs, well beaten separately three-quarters of a cup of sugar, two teaspoonfuls of vanilla. Heat the milk to boiling point; pour in the gelatine and milk and stir until dissolved; add the sugar to the beaten yolks and stir; beat the chocolate into this, and pour, gradually stirring the scalding milk upon the mixture. Return to the fire and stir until it boils, then remove ; turn into a bowl, beat in the white of the eggs and the vanilla, and pour into a mould to set. Serve cold with whipped cream or custard.

Sweet Cucumber Pickle. v - ■Use the small cucumbers that are so plentiful at the end of the season for this pickle. If left on the vines they will never grow large and they are especially tender and nice as they are. If they are very small they will scarcely need to be pared, but if they are three inches or more in length the skins are apt to be tough and they should be taken off. Cut them in strips lengthwise and put them into a kettle with just enough water to cover them. Cover them down closely and allow them to steam until tender. Take them out and plunge them into ice-cold water to firm. Make a syrup of a cupful of sugar to a cup and a-half of water for every pound of the cucumbers. Let them simmer in this until tender and the syrup is quite clear and then take them out again and spread upon dishes. Now add to the syrup a pint of white vinegar for each pound of cucumbers, a tablespoonful each of ground cloves, cinnamon, and mace. Tie these in a piece of muslin and simmer with the cucumbers in the syrup for fifteen minutes. Put at once into bottles and seal. If it is desired to prevent the pickle from softening, add two teaspoonfuls of alum to the first water in which they are cooked, but in case this is done the fresh cold water in which they are afterward laid must be changed three times. Household Hints. Bedroom curtains require frequent washing. When made of fine cotton crepe they may be put up without ironing. When a sauce turns out lumpy, press it through a giavy strainer with a wooden spoon. This is quick, and better than squeezing it through a cloth. When ink is spilled upon linen try dipping the damaged material in pure melted tallow. The hot tallow seems to absorb the ink, and after washing the stain will be found to have disappeared.