DOMESTIC

New Zealand Tablet, 20 June 1918, Page 41

DOMESTIC

By Maureen..

Mutton Hot-pot. . One pound mutton, one half-cup pearled "barley', one tablespoonful salt, Jour potatoes, three onions, celery tops, or other seasoning herbs. ; Cut the meat in small pieces and brown with the onion in fat cut from meat. This will help make the meat tender, and improves the flavor. Pour this into a covered saucepan, add two quarts water and the barley, simmer for one hour and a-half, then add the potatoes cut in 'quarters, seasoning herbs, and seasoning, and cook one half-hour longer. Bread and Vegetable Marrow Pudding. Ingredients: Stale bread, butter, golden syrup, sugar, powdered ginger, two eggs, milk, and vegetable marrow. Method: Cut some stale slices of bread, butter them, and .then spread them over with golden syrup. Cut some thin slices of vegetable marrow and sprinkle them with sugar and ground ginger. Now place a layer of bread crumbs, then one of marrow, until all is used up; Whip up lie eggs and add cold milk sufficient (o more than cover the bread. Let stand till the bread is well soaked. Bake for one hour. Fried Apple Pastries. A quantity of short crust should be rolled and cut in rounds. Peel, core, and chop lib of apples, and mix with them the grated rind of a lemon and 40z.0f sugar. Put a little in the centre of each round of pastry; wet the edges, fold over, and fry in very hot. fat. When brown, remove from pan and drain on paper. Serve hot after the pastry has been sifted over with castor sugar. Fruit Sago Mould. Boil one breakfast cup of sago in five cups of water until quite clear, then add four tablespoonfuls of raspberry or black currant jam (other jams are not so nice, as they have not a rich enough flavor) and one ounce

moist sugar, v Pour into-a wet mould or basin. Turn out when cold and servo with a cold custard sauce. Instead of jam the, juice of one lemon and "six tablespoonfuls of golden syrup or treacle can be used. Marmalade Pudding. Ingredients: Half-pound of bread crumbs, Jib of beef suet, Jib sugar, Boz marmalade, 3 eggs. Method Chop the suet finely, beat up the eggs, then mix well together and let stand overnight. In the morning pour the mixture into a greased mould, cover well, and boil for two hours. If using small eggs add a little milk when mixing. Household Hints. To make glassware glisten wash the glass in hot water, and then plunge into cold water into which a handful of starch has been dissolved. Drain the glassware on towels until perfectly dry, after which polish with a dry cloth. When sprinkling fine blouses or baby-clothes it is difficult to distribute the dampness evenly. Dip a towel in water, wring it out, place the blouse in it, and roll up tightly. Leave for ten minutes, and the article will be found to be evenly damped all over, and ready for immediate ironing. A newspaper is more satisfactory to press clothes than a cloth. Lay the paper over the article to be pressed, dampen it, and then press as over a dampened cloth. The paper leaves no lint and is easier to remove than a cloth. Change the paper when it becomes scorched. Put fish in water, and if it sinks you will, know it is fresh. If it floats, it is a sign that it is not fresh, and it should not be used. Serious illness is apt to follow the eating of fish that is not fresh. Never put really boiling water into a hot-water bag.