DOMESTIC

New Zealand Tablet, 7 August 1919, Page 41

DOMESTIC

(By Maueebn.)

Sultana Cake. Take lib of soft sugar, beat with 11b of butter (previously beaten to a cream) for 20 minutes add two eggs, and beat for some time, and so on until you have added 12 ; then mix in gently l-|lb of sifted flqur, along with 21b of sultana raisins. Bake in a slow oven for two hours. Mutton Pie. Cut into chops the shoulder or loin of mutton, and cut off the fat and skin, season highly with pepper and salt, and, if liked, add a minced onion. Make a little stock of the trimmings of the mutton, add it to the pie, with a tablespoon of ketchup or sauce, one of hot vinegar, cover with a good paste, and bake in a quick oven. French Apple Pudding. Melt in a saucepan 11,oz of butter: stir into it till quits smooth 2oz of flour, add gradually three gills of milk, stirring constantly. Let it boil for three minutes, then pour the mixture into a basin, and add to it loz of sugar and half a teaspoonful of vanilla. Beat in two yolks of eggs, one at a time. Whisk two whites of eggs to a stiff froth, and stir lightly in. Put a thick layer of stewed apples in a pie-dish, pour the batter over, and bake for 40 minutes. Plain Rice Broth. Put in a pan 11b of boiling beef and a quart and a-half of cold water. Let it come very slowly to the boil, then skim it carefully. When it has simmered for an hour add 2oz of well-washed whole rice, and boil it. gently for two hours longer. Carefully skim off the fat, add a tablespoonful of finely-chopped parsley, and serve. If cabbage is liked, shred down a small one, put it into a pan of boiling water, with a little salt and sugar, and a small piece of soda, and

boil it for 10 minutes. Strain it and add it to the soup, after the fat has been skimmed off, and. let all boil for five minutes longer. Plain Butter Sauce. ' : ■■■ Put on in a saucepan loz of butter with loz of flour, let it ; melt, then add half a pint of - cold waiter, let it boil gently for about 10 minutes, removing the scum carefully as it rises, and stirring constantly one way. After it has boiled the specified time for the purpose of cooking the flour sufficiently, take it off the fire: take 3oz of butter, divide it into three equal parts, add one to the sauce, stir till it melts, then a second, stir again till it melts, and «o with the, third piece, never on any account allowing it to boil. Season with a little pepper and salt, and, if liked, finish with the juice of half a lemon. , Starching. Garments should be turned wrong side out for starching. Several pieces put in at the same time will cool the starch, so that cold water, which will thin it, need not be used. Wring out all the starch possible, then rub into the fabric all that remains. In this way there will be no streaks, and by starching on the wrong side there will be no trouble with starch sticking to the irons. Wind, moisture, and frost will prevent the garment from being as stiff as it otherwise would be. For very fine colored work, starch may be tinted, but if one is careful in following the' direction ? given no white starch will show. Household Hints. Paraffin oil should be kept tightly corked to prevent evaporation’. It does not give such a good light after having been exposed to the air. When making boiled custards, if about half a teaspoonful of cornflour is added the custard will not bum, however hard it boils. Provided the water has been kept boiling, it is a sign that vegetables are sufficiently cooked when they sink to tho bottom of the pan.