DOMESTIC

New Zealand Tablet, 22 August 1918, Page 41

DOMESTIC

By Madbeen^

Apricot Jam.

21b dried apricots, 7 pints cold water, 61b sugar. Soak the fruit in 7 pints of cold water two or three days, add sugar, and boil. This makes a delicious jam, and is cheaper than , the bought article.

Baked Rhubarb.

Wash and cut tender stalks of rhubarb in inch pieces without peeling. Put a layer in a baking dish. Add a layer of sugar, and continue in this way until the dish is full. Do not add water, but bake in a slow oven until the juice starts, when the heat can be increased.

Lima and Butter Beans

Shell into cold water, let them lie a while, put in a pot with plenty of boiling water and a little salt, and cook fast until tender. Large ones require nearly one hour’s boiling. When done drain and butter wo 1 !, seasoning to taste. Kidney and other small beans should be shelled into cold water and boiled until tender. It is an improvement to boil a small piece of fat bacon with them. If you do this do not salt them.

Icing a Cake.

To frost a cake evenly to the edge and prevent, the icing from running down over the sides double a piece of oiled paper three inches wide and pin it closely around the cake, letting the band come up half an inch above the cake. Then spread the icing thickly and evenly, and do not take the band away until the icing is entirely dry. The evenness and smoothness of a cake depend of course to a large degree on the batter.

Stale Cake with Custard

Moisten with lemon juice enough stale cake to cover the bottom of a glass dish holding a quart. Make a soft custard by scalding two cues of milk and pouring it slowly upon two beaten egg yolks, mixed with

y three tablespoonfuls of sugar, one teaspoonful of butter, and a little salt. Cook in a double boiler until thickened. Strain and when partly cool add half a teaspoonful of vanilla, and pour over the cake. When ready to serve beat the whites to a stiff froth, adding one 'tablespoonful of sugar and a little lemon juice while beating. Drop lightly by spoonfuls on top of the custard and put a few bits of jelly on the meringue.

Ginger. Pudding. One egg, one-quarter cupful of sugar, one tablespoonful of margarine, one-half cupful of sour milk, one teaspoonful of cinnamon, one-half teaspoonful of ginger, two tablespoonfuls of molasses, one teaspoonful of soda, and flour as for batter puddings. Steam one hour. For the sauce use three-quarters of a cupful of granulated sugar, one-quarter cupful of melted margarine, the yolk of one egg, one tablespoonful of flour. Mix well : add boiling water to make the right consistency : boil a few minutes ; add a teaspoonful of vanilla and just before serving the beaten white of an egg.

Household Hints.

If tea leaves are ground they will make twice the amount of tea.

When storing blankets wrap them in plenty of newspaper and lay slices of yellow soap in the folds. Moths dislike soap and printers’ ink. When washing lace do not use starch. If soino stiffening is needed dissolve two lumps of sugar in warm water and rinse with this mixture.

Rub any kind of a stain on a white tablecloth with a little paraffin before sending it to wash. If this is done the stain will come out in the boiling. If a little of the water in which rice has been boiled be added to the rinsing water you use when washing white silk blouses they will have the sort of stiffness that the silk has when new.

If you require a steamed pudding and the shops are sold out of suet just use a good-sized potato (chopped finely) in place of each Jib of suet, and the pudding will be as light as anyone can wish.