DOMESTIC

New Zealand Tablet, 14 August 1919, Page 41

DOMESTIC

(By Maueeen.)

v./.-■:.?- T^.'v,: ' Lentil- Soup. . r ; . Put on lib of boiling beef in aquart and a-half of cold water, add one onion cut in small dice, and lb of lentils, remove the scum when it boils, and let it boil gently for three hours, salting to taste about half time, and serve with small squares of toast in the tureen. Macaroni Pudding. Steep 4oz of macaroni for one hour ; pour the water off, add a quart of good milk, and set it on to boil. When it boils, draw it to the Side of the fire, and let it simmer until it is soft. Beat 2oz of butter to a cream, add 2oz of sugar, beat a little longer, then three eggs, one at a time ; add the macaroni to it, and bake in a slow oven for one hour. Cheese Pudding. Put in a saucepan three-quarters of a pint of milk, and allow it to come to boiling-point. Mix together in a basin one breakfastcupful of breadcrumbs, 3oz of grated cheese, loz of butter, half a teaspoonful of salt, and a little pepper. Pour the boiling milk over these. Beat two eggs till light and frothy, and add them. Pour into a buttered pie-dish, and bake for 20 or 30 minutes. Cocoauut Cakes. Cream together 4oz of butter and an equal weight of sugar, then beat in two eggs, one at a time. Add gradually 6oz of flour and enough milk to make a thick smooth batter. Mix half a. teaspoonful of baking powder with 3oz of desiccated cocoanut : add it with half a teaspoonful of vanilla, mixing very thoroughly. Half fill small buttered tins with this mixture, and bake for 15 minutes : or put all into one large tin, which has been buttered and lined with buttered paper, and bake for 40 or 50 minutes. A. little desiccated cocoanut

should be sprinkled over the.. cakes 1 before . they,.; are put in the oven. ", "■ —-■-•--*--.--".• -----—-■---■• -----.- -—--- ~ Stewed Rabbit. ; .rt »T f Divide the body into five pieces, and steep them . for a few minutes >in cold-waterH with a little salt in it, after which -drain them. Brown 2oz of butter in a stewpan with the same of flour, and two onions finely minced, then ] put in the pieces of rabbit,? and brown them nicely on both sides, add about a pint of second stock, a little - black pepper, and a tablespoonful of ketchup or sauce, and let them simmer slowly with the cover "on "till tender. Should the gravy get too thick before the rabbit is tender, add a little more stock. Dish neatly in a circle, with the sauce in the centre.' •'' .-: '.; : ;- t a -■■■■::■ ...:.-•-- '.:.■"-. Ginger Cake. ,_: ._. v ,\' Rub together with the'fingers Mb of flour, -|-lb of butter, and an equal weight of sugar. Rub until it looks like breadcrumbs, but do not press it into a'paste as for shortbread. Add half a teaspoonful of ground ginger, and half a teaspoonful of baking-powder. Beat till light one small:. egg, add it and rub the mixture again, till it is moist but still loose like breadcrumbs. Butter a flat tin, sprinkle in the mixture, making it .quite level, and about half an inch thick. Bake in a stead moderate oven for half an hour. When it is baked, do not take it out of the tin till cool and firm. Household Hints. An old black lead brush should not be thrown away; nail a piece of - black velvet over the bristles to the back of the brush. It will polish the stove better than it did before. ■' --'■■.'■'.":--• If starch is mixed with soapy water, the linen will have a more glossy appearance and be less likely to stick to the iron. .. ~ When refilling feather pillows, crush a small block of camphor and sprinkle among the feathers, as it helps to preserve them, and makes the pillow feel cool and refreshing to the head.