DOMESTIC

New Zealand Tablet, 30 May 1918, Page 41

DOMESTIC

By Maureen.,

Oatmeal Bread.

One cupful of oatmeal, one teaspoonful of salt, one dessertspoonful of butter, two cupfuls of boiling water. Let this swell and cool then add oneAhird cupful of molasses, soda the size of a pea, one-half yeast cake dissolved in one-quarter cupful of warm water and flour to make as stiff as white bread. Raise and bake like white bread. This is delicious, very nutritious, and easy to make. Potato Pancakes. Pare and grate three potatoes of good size, add one and one-half teaspoonfuls of salt, beat three eggs very light without separating the whites from the yolks. Beat the eggs into the potatoes and bake as griddle cakes on a hot, well-oiled griddle. Use plenty of fat. These griddle cakes take the place of a meat and potato meal because of their high food value; the eggs taking the place of meat. Rice Griddle Cakes. Turn into a mixing bowl one small cupful of cooked rice free from lumps. Add two tablespoonfuls melted butter, one teaspoonful of molasses, a quarter of a teaspoonful of salt, two well-beaten eggs, two cupfuls of flour sifted with two teaspoonfuls of baking powder, and sufficient cold, sweet milk to form a pancake batter. Beat the mixture vigorously and fry on a hot griddle. Serve as soon as they are baked, as standing in the oven makes them soggy. Rice Muffins. Put a cupful of left-over rice in a small mixing bowl. Add to it a cupful of milk and stir to mix thoroughly. Then add two tablespoonfuls of sugar, a tablespoon of lard, softened, a level teaspoonful of salt and a cupful of flour sifted with two teaspoonfuls of baking powder. Two-thirds fill well greased

muffin pans and -bake in a hot oven about fifteen minutes. , —' , - - ! •> ; Currant Muffins. One-half cup shortening, three-fourths cup sugar, three eggs, one and one-half cups milk, one-half cup dried currants or sultana raisins, two cups corn-meal, one cup white flour, one teaspoonful salt, one and onehalf tablespoonfuls baking powder. Cream shortening; add sugar gradually, stirring constantly. Beat eggs until thick and lemon tinted ; add to first mixture, continue stirring. Add milk alternately with the dry ingredients, which have been sifted together. Add currants or sultana raisins sligthly floured. If sultanas are large, cut them in halves. Bake in well-buttered gem cups 25 minutes in a hot oven. Serve at luncheon 01 supper in place of cake. These muffins are delicious and will take the place of small cakes during “war times.” Household Hints. Don t put any dish that has contained egg into hot water first. That will simply cook the egg more firmly on the dish. b Don t put any dish that has contained milk into hot water. Roth milk and egg containers of any kind should be rinsed first with cold water before being plunged into the hot dish water. Dip your broom in a pail of boiling suds once a week, and it will become more pliable and last much longer. Hie leaves of the cauliflower should be used, never thrown away. Cook twice as long as the cauliflower, chop, season as greens, and use to supplement the flower itself.