DOMESTIC

New Zealand Tablet, 5 December 1918, Page 41

DOMESTIC

Bt MaubekHj

Honey Custard. Six tablespoonfuls of honey, four cupfuls of ' rice stock, four eggs, four tablespoon of cornflour, one teaspoonful of vanilla, and one-half teaspoonful of salt. Beat the eggs until well blended, add the salt, honey, and the . flour, which has been mixed with a little cold water,' Add this to the hot rice stock. Strain, and heat in the top of a double boiler until the custard is thick enough to coat a silver spoon evenly. Add the vanilla. Pour into moulds and grate a little nutmeg over the top of each mould. Servo cold. Potato Custard. Four good-sized potatoes, one quart of milk, one teaspoonful of cinnamon, four eggs, one-half cupful of sugar, a quarter of a grated nutmeg. Pare the potatoes, wash in cold water, and grate them quickly into the milk. Beat the eggs whole, add the sugar, then add this to the milk. Add the cinnamon and nutmeg and pour Hie mixture into a baking dish. Bake until stiff, or for about 45 minutes. Baked Nut Custard. Four cupfuls of milk, five eggs, one-half cupful of sugar, one-quarter teaspoonful of salt, , and a little grated nutmeg. Beat the eggs slightly, add the sugar, salt, and nutmeg, and pour on slowly the scalded milk. Pour into a baking dish or custard cups. Sprinkle with chopped nuts. Set in a pan of hot water on folds of paper and bake in a slow oven until firm. Test with a knife blade. Remove from the pan and set in cold water to cool quickly. Gingerbread Nuts. In a saucepan melt 3oz of dripping, two tablespoonfuls of treacle or syrup and two level tablespoon - fuls of brown sugar. Put half a pound of flour in a basin, add to it a quarter of a teaspoon of salt and the grated rind of half a lemon, also a teaspoonful of

ground ginger and a teaspoonful of lemon juice’ To the hot mixture in the pan add half a teaspoonful of baking soda, and mix all to a stiff dough. n Form into small balls the size of a marble, and place these on a tin lined with a greased paper. Allow the nuts to stand for half an hour, then bake them in a moderate oven for a quarter of an hour. Rice Biscuits. Put half a pound of flour in a basin, with 3oz of ground rice and 3oz of fine sugar. Crumble finely into these 3oz of butter, and add a small teaspoonful oi baking powder. Beat an egg and add a little milk to it, also a teaspoonful of lemon juice or a drop or two of vanilla flavoring. Form the whole into a good firm biscuit dough, turn on to a floured board, knead and roll out a quarter of an inch in thickness. Cut into neat rounds the size of a teacup, and place these on a greased tin. Bake in a very moderate oven for a quarter of an hour. Allow to cool in the tin when baked until crisp. Household Hints. Before clothes are put into water l>e sure to dissolve the soda thoroughly. Should soda, be allowed to lie on the clothes they are apt to become marked with spots of iron mould. After first removing the cork of a bottle from glue do not use it again, but in its place insert the stump of an old candle. It will never exasperate you by sticking, and the glue cannot possibly spill. When boiling greasy soups have the heat at one side of the saucepan. The greasy scum will then be thrown to one side and can be easily removed. When through putting the hands into hot soda wafer the skin becomes shrunken, rub it with a little ordinary salt, and it will gradually become smooth again. For a disinfectant for a sink pour down a gallon of water mixed with two tablespoonfuls of soda and a teaspoonful of ammonia. This will dissolve all greasy matter in both sink and pipe.