DOMESTIC

New Zealand Tablet, 27 November 1919, Page 41

DOMESTIC

(By MaureeH.)

Banana Russe.

Take two large cups of milk, four eggs, half a cup of sugar, four bananas, a little gelatine, vanilla essence. Bring the milk to boiling-point, add the eggs (well beaten) and the sugar; tak© the mixture off the fire before it boils. Dissolve the gelatine (half a small packet) and add. Cut the bananas into long slices and line sides of a< mould with them. When the custard is fairly cool add- a few drops of -vanilla essence and pour into the prepared mould. Serve when firm and cold.

Cheese Pudding.

One egg slightly beaten, two cups of milk, salt and pepper, one cup and a-half of soft breadcrumbs or four thin slices of stale bread slightly buttered, one-fourth to one-half cup of finely-grated cheese. Combine the egg, the milk, the salt, and the pepper. Soak the crumbs or the buttered bread in this mixture. Line the bottom of a. greased baking-dish with the crumbs or the soaked bread, sprinkle the cheese on the bread, and cover the top with more crumbs or another slice of bread. Add the remaining milk. Bake the pudding in a slow oven until it thickens like custard.

A Nice Steamed Pudding.

One cup of treacle, one cup of suet, three cups of flour, one cup of sour milk, one teaspoon soda, one teaspoon ginger, two teaspoons cream of tartar, one cup each of currants and raisiys. Steam for two hours.

Beef Loaf

Take 3JU> of veal or beef (minced very line and uncooked), four large biscuits (crushed very fine), one egg, one cun of milk, butter the size of an egg, one tablespoon of salt, one of pepper. Mix in the shape of a loaf, and bake in a slow oven for 2J hours, hasting often. To be eaten cold. Very nice for tea or lunch.

Treacle Squares

For the pastry ; Goz of flour, 6oz of fine oatmeal, 2oz of cornflour or potato flour, 4oz of dripping, one teaspoon of baking powder, half a teaspoon of salt, cold water. Well mix all the dry ingredients. Rub in the shredded

dripping lightly. Mix to a stiff paste with cold .water. Roll out about one-eighth of ah. inch thick, and line greased baking tins or plates' with it. Prick over, apd':. bake for 10 minutes. Then quickly spread with a thick layer of treacle or f syrup warmed . and mixed to - a - thick y mass - with stale breadcrumbs. Add a dust of mixed /powdered; spice (sold as pudding Spice) and a dash of lemon or lime-juice. Bake again till the pastry is well browned. v Cut - into squares and serve hot or cold. These are ; very : popular. Another variety can :be made by using warmed - jam as a fillingno ■ . stonesmixed stiffly ‘ with stale crumbs or chopped nuts or grated cocoanut. The object of warming the syrup or jam and stiffening it up with crumbs': is that it goes farther, and there is no waste caused by the syrup trickling out or making the pastry sodden.

Mincemeat.

Take 11b of raisins (weighed when picked and stoned), lib of currants, IJlb of sugar, three large applet, six lemons, 2oz of candied citron, 2oz of candied orange, one teaspoon of mace, one teaspoon of cinnamon, one saltspoon of cayenne, almond essence, two tablespoons of marmalade, -Jib of sultanas, and Jib of suet. Chop the suet very finely.' Wash raisins, currants, and sultanas, also pick all stalks off. Pare apples and chop up in small pieces, or put through the mincer. Grate .off the rind of, lemons and squeeze out the juice, carefully avoiding all pips.' Cut up citron and candied orange peel in very thin slices. Mix all ingredients well together, press into jars, cover closely, and keep in a cool, dry place for at least a fortnight before using.

Household Hints.

A squeaking hinge may bo made to work quietly by rubbing it with the tip of an ordinary blacklead pencil, holding the pencil, of course, sideways, so that the tip does not break.

Before fastening the chopper to the table, place a piece of sandpaper, large enough to go under both clamps, rough side up, on the table; screw the chopper up tight, and you will not bo bothered with clamps working loose.

When a wicker chair requires cleaning, dust it well and wash in tepid soapsuds. Mix together equal parts of turpentine and sweet oil, and a few drops of methylated spirits. When the chair is quite dry, rub with a cloth moistened with the polish.