DOMESTIC

New Zealand Tablet, 12 September 1918, Page 41

DOMESTIC

Br Maubeen.

Rhubarb and Fig Marmalade. Put in a saucepan in layers three pounds of rhubarb (cut in cubes, but not peeled), two pounds of brown sugar, half a pound of chopped candied orange peel, and half a pound of figs cut in shreds. Let stand covered over night, and in the morning cook down slowly until"thick. Store like jelly. Cup Cakes. Cream two tablespoon fills of butter, one scant cup of sugar, and add two eggs well beaten. Stir in one and three-quarters cup of flour into which two teaspoonfuls of baking powder and one-quarter teaspoonful of salt have been mixed. Add about three-quarters cup of milk and flour alternately. Home-made Sausage Rolls. lib of flour will make several rolls, and as only a small quantity of sausage meat is required for each, you will see that the recipe is not a costly one. Make the flour into puff pastry, and roll it out to J,-inch thick. Divide into squares, put a little sausage meat on one-half of each square, wet the edges of the paste and fold it over the meat, press lightly, and trim into neatness with a knife. Brush them over with milk, and bake in a good oven for about thirty minutes. Rhubarb Pie with Raisins. Fill a crust with rhubarb cut in small pieces, and roll in a beaten ejjg, pouring over it any egg that may remain in the dish. Sprinkle over this one tablespoonful of flour mixed with a cupful of sugar. Scatter on the top one-fourth cupful of raisins. Cover with a lattice crust. Semolina Pudding.

Drop lightly into a pint and a half of boiling milk two large tablespoon of semolina, and stir them together as this is done, so that the mixture may not

be lumpy; continue the stirring for from 8 to 10 minutes, then add 2oz of butter, 3oz of sugar, and the grated rind of a lemon; and while the semolina is still warm beat gradually and briskly, to it four wellwhisked eggs. Pour all into a buttered dish and bake the pudding for about half an hour in a moderate oven. White Mountain Griddle Cakes. These are especially good and not difficult to make. Place in a mixing-bowl one well-beaten egg, add a pinch of salt, one teaspoonful of molasses, one tablespoonful of melted butter, and a cupful and a half of milk. Sift into a mixing-bowl about two cupfuls of flour, and add two teaspoonfuls of baking powder, and gradually beat the combined liquids into the flour (adding the liquids gradually to the flour prevents lumps forming, and a little more or less flour may be required, according to the thickening qualities). Bake the cakes on a hot griddle to a delicate brown, and as fast as they are baked spread with softened butter and thick syrup. Place one cake upon the other unfcil about eight have been used, and cut into wedge-like pieces beforo sending to the table. Household flints. To clean windows quickly, go the whole rounO of the windows and rub each with a cloth which has been dipped in paraffin oil. Then return to the first one and polish with a soft, dry cloth. A splendid polish is obtained, and the paraffin prevents flies from settling on tho window. When the hands are parched, dry, and cracked from the incessant use of soap and cleaners a little vinegar rubbed on will destroy all the ill effects of the lye, leaving the skin soft and white. If this is done after dish washing, laundry work, and cleaning, the skin will not suffer at all. Instead of using lard or margarine for pastry that is to be eaten hot, use soz of flour to 4oz of mashed potato and only loz of fat. Work the fat into the flour, then work flour and potato together, roll out, and use in the ordinary way. A little baking powder added to it is an improvement.