DOMESTIC

New Zealand Tablet, 25 April 1918, Page 41

DOMESTIC

By Maureen.

Potato Noodles.

To a small bowl of cold boiled potatoes,' mashed, add one egg and flour enough to make it stiff to '.roll. Salt to taste. Roll with the hand on a . board. Cut in three-inch lengths. Fry it in deep fat. - . Vegetable Marrow. Take a good-sized marrow, peel and cut into slices about an inch thick, remove the seed, place in boiling salted water and cook from 10 to 20 minutes. • Mash and serve with butter, pepper, and salt. Roast Mutton With Turnips. Turnips are frequently cooked under roast mutton. They are sometimes stuffed. To prepare in this way, first parboil the turnips and then scoop out a portion of each by means of a spoon and fill the cavity with bread which has been soaked in cream or in milk to which a little melted butter has been added. A Treacle Sponge. Required; Three ounces of suet, well chopped, six ounces of flour, two tablespoonfuls of sugar (brown, if possible), two tablespoon of treacle, half a teaspoonful of bicarbonate of soda, half a tcaoupfnl of milk. Mix the .bicarbonate of soda with the dry ingredients; add treacle and milk. Mix very thoroughly; put into a well-greased basin ; cover with a buttered paper, and steam for two and a-half hours. Cauliflower, With White Sauce. Trim off the outside leaves and put the cauliflower into well-salted boiling water. Be careful to take it out as soon as tender, to prevent it dropping to pieces. Make in a saucepan a white sauce as follows: -Put butter the size of an egg into the saucepan, and when it bubbles stir in a scant half-teacup of flour; stir well with an egg-whisk until cooked ; then add two teacupfuls of thin cream, some pepper and salt. Stir it over

the fire, until perfectly smooth. Pour the - sauce over the cauliflower, and serve. Many 'let the .cauliflower simmer in the sauce J ‘a“ few-moments ibefore' serving. .*** i-v > -.'•. ■ • ■ . ... • ; Household - Hints. -- : - For neuralgia wring* out cloths in water as hot -as you can bear it, and hold them to the , affected part.' Add a pinch of carbonate of soda to fruit when stewing. : This takes away the tartness, and less sugar is required. '<-‘ w ■A pinch of salt placed, on the tongue and washed down with ■ a cup of hot strong tea is an excellent cure for a sick headache. r To remove paint from clothing, saturate the spots two or three times with equal parts of ammonia and turpentine, and then wash out in soap-suds. If you add the juice of a lemon when making a cake with dripping the cake will taste, when cooked, as though it had been made with the best butter. 1 An excellent way to remove inkstains from linen is to pour melted tallow on the marks. Afterwards wash the article, and the ink and grease will both disappear. Before using a knife-board it should always be warmed before the fire. This has the effect of considerably hastening the operation of polishing the knives. - ~ • Before washing ebony brushes smear a little vaseline over the backs. This will prevent the soda in the water from injuring the ebony. Carefully rub the vaseline off afterwards, and polish with a dry cloth. Scrubbing-brushes should always be hung up when not in use. Then the water will drain from them, the glue which holds the bristles in place will have a chance to dry, and the bristles themselves will keep nice and Stiff. • • Dry shoe polish is apt to darken brown leather. To remedy this use any good liquid polish to which a little turpentine has been added and rub the stuff well into the leather. Leave it on for some minutes, and then polish as usual.