DOMESTIC

New Zealand Tablet, 22 July 1920, Page 41

DOMESTIC

(By MaubeeH.)

Fresh Fruit Pudding. Beat to a cream a small cup of sugar, butter tlio size of an egg, and two eggs; add three-fourths of a cup of f sweet milk, two cups of flour with two teaspoonfuls of baking powder stirred in, and flavoring to taste. Fill ftwo moderately-sized dishes about three-quarters full of fresh fruit, pour the batter over and bake one hour. Rabbit Pudding. 4oz flour, 2oz mashed potatoes, 2oz fat, i teaspoon \ baking powder, 1 rabbit, 1 onion, peeled and chopped, isalt and pepper. ' Wash and cut a skinned rabbit into i small joints, and drain well. Mix the flour, baking powM der, and a pinch of salt. Rub in the fat (chop the suet a finely if suet is used), and mix to a fairly stiff paste § with cold water. Roll out the paste and line a greased f ' pudding basin with it, reserving some of the paste for f covering the top. Lay in the rabbit, sprinkle over each |" layer some chopped onion, and season with salt and pep- < per. Add a gill of water. Moisten the edges of the paste, «= and cover tlie top with paste. Tic over with a pudding- § cloth, and boil for two or 2£ hours, or cover with greased V paper and steam for two to three hours. ] Cauliflower Fritters. § ■■ - Cook the cauliflower in boiling salted water until a I little more than half done. Take it up, throw it into f cold water to blanch, and break it into small pieces. Dip ! each piece in warm, thick, white sauce (made with equal 'n parts of flour and breadcrumbs, instead of all flour as | usual), and set aside until cold. Then dip each sprig j into a rich fritter batter, and fry in hot dripping to a j' delicate brown. 1 Chocolate Sauce. J Pour half a pint of cold milk in a small saucepan with I two ounces of crated chocolate. Place the pan on the f fire and slowly boil for two minutes, occasionally stirring. )Have in another small saucepan two ounces of granulated sugar with two ejip; yolks and a quarter teaspoonful of | vanilla, essence, briskly whisk for two minutes, then graduk ally add the milk and chocolate, whisking constantly moanK while. Place the pan on the fire and continually whisk t »for five minutes. Strain and use as directed. 1 Ginger Biscuits. I < Jib butter. 2 heaped cups flour, 3 tablespoonfuls boilI ing water, 3 teaspoonful soda, I teaspoonful cinnamon, I J cup sugar, -J cup treacle, 1 tablespoonful ginger, 1 desI sertspoonful mixed spice. Mix butter and treacle with i water, and other ingredients, and mix well to a rather , f stiff paste. Roll thin and cut into shapes. Bake in a j J slow oven.

\ :C :■ . Household '] Hints. 5 . .. ,-> ..,, , A ri <, When you buy a new comb, before using it, wash it in soapy water,and when it is dry rub a little sweet oil into it. By doing this your comb will/last about three times as long as usual. -■-.:. ;■;../;:■;! .>.-.■;' %n.\ >..-■<■■■.■.':■. '■;x:.i.l:,. i A pad of soft tissue paper, sprinkled with methylated spirits, is excellent for cleaning looking-glasses, picture glasses, and windows. Polish with a dry duster., ,:-■ To keep suet, cut it up in squares of. about an inch, put into a jar, which set in a moderate oven. As the fat melts, pour it off into a clean jar, store in a dry place, and it will keep several weeks. When the plug from the bath or wash-basin is mislaid, just slip a penny over the outlet hole, and the pressure of water will keep it in place. : " : \ : '-^Q : '-y:}r'^^. : ' :: ~*^/~ It is often difficult to obtain a nice polish' oh a grate after it has «been well blackleaded, : but if a' little dry blacklead is sprinkled on, the effect is magical, and a brilliant - polish results. - -.'•-- -, ■■■:'• ■■,:-.-; ___ •.-•'■':.•-.'. , ; ;V :