DOMESTIC

New Zealand Tablet, 14 April 1921, Page 41

DOMESTIC

■• •--. ;• '•' v- •/• (By- Maueeen.) :

_ rrrjA.tr/Pta.^-^i jatjs?■ra V>* . >■»•-- <r.-.rr-v-• •.- v,r% f• ?y " «r’ rsr 4-Hr-*r’ Plain * Queen Cakes. * -•Two eggs, half cup sugar, idi tablespoonful butter, 1 teaspoouful baking powder, 1 heaped cup flour, currants,; essence of lemon. Bake in buttered pattypans, good oven. ■; . ' r ’ 6 . ■ YxX?'^ T ’^:r v. ;■ -• "■ ■ Potato and Egg I Salad.^ , v ~Cold mashed potato and cold boiled r eggs; are used - for this salad. If . lettuce is available,- -place r some crisp leaves on the" salad dish, upon them lay the mashed potatoes cut into balls with a dessertspoon, and the eggs cut across the ? centre.-' Dress wuth any . plain salad ’dressing, using plenty of it. This should not be pre- ' pared until ■ ■ time -to serve. ’ , ■ Celery; Sandwiches.; f |.j n .h ns n Chop crisp, white stalks of celery very ‘fine ’ and : mix with it some of the salad'-dressing' mentioned in;; the; foregoing and spread between your ' sandwiches.; These are particularly appetising for travelling lunches * • as they . keep moist so long, f- V ,rA C - Cakes. . , ~-Two eggs, |lb sugar, £lb butter, 1 teaspoonful baking powder, 6oz ' maizena, essence of lemon, 2oz flour. Bake in pattypans or drop on a cold floured tray. .The proportions of flour and maizena may be altered to suit : the } taste. Sultanas, peel, or dessicated' cocoanut may be added to the mixture. ' * v ;: ‘ : w f|f|.Macaroni Cheese. 1"} |: fli r f| ft-0% Take 2oz macaroni, 4oz grated cheese, loz flour, butter, pint milk, 1 egg, cayenne 5 pepper,' and salt. Boil the macaroni in plenty of salted water for 10 f to I's, minutes. Prepare a sauce with ’ the flour, ■" ; J butter, milk, and seasonings, add the macaroni, well. chopped up, and half, the cheese and „ the yolk of the ' egg; stir'in the white of the egg beaten to a stiff froth. , Place in ; a well-buttered piedish. : ; Spread The remain- ' der of the cheese on top -and bake in a moderate oven until; nicely browned. -"Serve aat once with ’sippets of : toast. '■ <!i?orytspwit&. \ y . yp;- "i- - aoh -To Bake xia‘s Cake. -c*o,( A number of mistakes will cause a cake to fall and become, “sad,” or' heavy. Usually the fault is ,in the baking. A cake ' should ; be put in a quick oven. The oven door should not be opened for; 20, minutes after the cake has first been put inside. When the >v.v.<r v* iejjeilotl -3 vdl jO. i c .*? iltflssssooßa w. ' ■

w oven has to be opened, great care ; should be taken not - - to bang the door, and so create a sudden cold draught. ' |lf the temperature of i the oven .is allowed to fall sud- ■'. ; j denly the cake, will also fall and r become .heavy. .-Its : V.' \ should be protected from burning by covering with - a'". ;;;■; J piece of greased' paper, which : renewed. if itf : | comes scorched. If the fat, or butter, used in ’’’the' S*mi | cake is not properly rubbed into the flour, the ; cake -* £ I will fall. The best way to ensure a light cake is to I beat" it well r before 5 baking, and bake in a nice, quick <~sWm ;oven. | : iN'iVf ■'.■■''■•'’■■ Household Hints. - , B3ITISS , , \ ‘ v- * ’ ; n '-V-V: , v-. r n ~ .;• . I ; A small onion eaten before retiring will often in- v:% I duce sleep. The taste may be removed after eating ■v - by chewing a bit of parsley. . __ / |. , To avoid ; : breaking the j plaster, of your -‘wall 7 * when (you drive in nails, first dip the nails into very hot ' (water until they are thoroughly heated. , 5p% : .... : ; | One often puts too much salt in food while cooking it. To remove salt, place a wet cloth over the-top-of the ; vessel in which the ;food is cooking ,and the steamg I will draw the salt into ; the wet cloth. : MM ? Cut . flowers may be kept fresh for a long time byS; " |placing their stems •in a potato. t # -Bore holes with a rs- '■■ skewer and fix in the flowers. Stand potato in a, ? i flower-bowlno water is required. . . Dissolve 10|oz ,of. salt in one gallon* of hot water. - Soak your- colored garments in :i this till the water .be- * ■comes cold, and the colors will not fade. Iron the - garment on the wrong side, ,; and it’ll look as fresh as nev,*. _ , v . nr :\. --V-J, : -Vl?' : ‘^r: I.;: Don’t discard ' worn typewriter ribbons. One ribbon soaked for 24 hours in two gallons of fresh "water»' will produce that quantity of superior ink, violet, red, (or black as the case may be. The ink flows beautifully, ' 'r does not fade, and won’t corrode the nib. : 5 f I *x£ fi ji S&U&' ** -. .• • «> r-M' - •**< fc »> "* - ■%' »• Clbi ! ...i ,5~ . ~ •■■'■■ Li-L" ■■■'•'' — .’if lS^rgS