DOMESTIC

New Zealand Tablet, 19 June 1919, Page 41

DOMESTIC

(By;Maueeen.)

Sausages in Batter. . . .. Make a batter in the usual way. Prick a pound of sausages well all over and cook them lightly over the fire. Melt some dripping in a flat tin, pour in the batter, and drop the cooked sausages in one by one. Cook until the batter slightly browns on top and is thoroughly set. Cauliflower Cheese. Clean a cauliflower, boil until tender, strain, and mash it. Grate 3oz of cheese. Grease a pie-dish well, then put in a layer of cauliflower, a layer of cheese, and so on, till the dish is full. Over the top put a layer of breadcrumbs, dotted over with butter. Bake in a hot oven for 10 minutes, and serve very hot. Dale Pudding. Two breakfastcupfuls of flour, one of chopped suet, pinch of salt, a teaspoonful of baking powder, a handful of breadcrumbs or cold potato, small .cupful of cold water, 1 J lb of dates. Wash the dates and stone them. Make the crust. Well grease the basin or pudding tin. Line' with the crust. Fill up with dates. Cover with. crust. Put the lid on the basin, and steam for three hours. Baked Apple Dumplings. Six apples, ylb suet' crust, sugar to taste. Pare and take out the cores of the apples without dividing them. Cut the crust in rounds, and place an apple in the centre of each piece. Pill the cavity in the apple with sugar, and place two cloves in it. Draw the crust well around the apple, taking care to joint the paste well. Place them on a tin, and bake for about an hour in a fairly hot oven. Apple suet pudding is very nice baked, and is a change to boiled suet pudding. Well grease a basin or pudding tin, and sprinkle thickly with sugar. Line with suet crust. Fill up with apples.

Drop in A two or three cloves. Distribute sugar through the apples. Cover 'with paste, then put lid on, and place.in- the oven. . Bake for two . hours. , , ... 'f%. i . ■■ V W; W* ’Wi "-■£ y i- , I A—.. T' s -' Chocolate Custard. ' & '■’? l ‘* v ,|| This is a most delicious dish. Quarter of a pound of chocolate, £lb castor sugar, 1| pints good milk, four eggs, a teaspoonful of Vanilla essence. Crush the chocolate and sugar, and sift the latter. Place these in a lined saucepan, and pour the milk in by degreesj' stirring all the time. Let it boil up, still stirring. Move it to the side of the fire to. simmer for ,20 minutes. Break, into a basin, the yolks of four eggs, and the whites of three. Beat a little, then stir these into the ingredients in the saucepan, being careful it is not too hot. Strain the whole through a fine strainer into a jug. Stand the jug in a saucepan of boiling water, and keep stirring until the custard is thick. It will take about 20 minutes after the water in the saucepan boils. I' Household Hints. % If windows are cleaned with vinegar and water they will be brighter and last clean longer than if done with water alone. Polish in the usual way with a soft linen cloth or leather. To get more cream than usual from milk, heat the milk until lukewarm, then suddenly chill it. This will bring more-cream to the surface. When pouring hot fat into a basin, add .to -it an equal quantity of boiling water. This causes any pieces of meat in the fat to sink to the bottom, and dripping treated in this way will be found to be white and clean. Melt suet in the oven and then pour it into, a jar. It will not only keep well, but is much easier to chop, or can easily be grated.