Domestic

New Zealand Tablet, 9 March 1922, Page 41

Domestic

By Maureen

PLUM SAUCE. Required: 61b plums, 21b sugar, 3 pints vinegar, G teaspoonsful salt, 2 teaspoonsful each of ground ginger, ground cloves, cayenne pepper, and black pepper, a few blades ol mace, a liandlnl ol garlic. Stone the plums, and boil altogether until reduced to pulp (about two hours). EVEETON TOEEEE. , Place 3op: of butter in a preserving pan or lined saucepan, and when melted add lib of brown sugar. Stir gently over a moderate (ire for about a quarter of an hour, or till a little bit of it dropped in cold water is brittle. Flavor with grated lemon rind. Turn out on a. greased tin. TO .MAKE .MACAU ON r. Take oik' cup plain flour, one egg, one tablcspomil'nl water. Break the egg into the flour, and mix to a stiff paste. Add water gradually, then turn out and knead till elastic. Divide in two pieces, roll each piece into a thin sheet, roll up lightly, and cut in pieces about .finch thick. Dry in sun for a few hours, and store in a dry place. PI ('KI, ED ONIONS. For pickling, small silverskin onions are best. Peel oft the outer skin and steep in strong salt and water, to which lias been added ball a teaspoonful of carbonate of soda. Leave for lour days, and change the liquid mixture two or three times. Drain the onions, and wipe dry, and put into boiling milk, but do not boil. When the milk is cold, drain, and dry each onion in a cloth. Then put into jars, and cover with white vine, vinegar after placing a small teaspoon of white whole-peeper, and a teespoonfnl of allspice, in each jar. Screw .securely., and use about a week later. CAUA.MEE CU I’ST UUDIUNO. 2oz butter, 2oz brown sugar. For the suet crust: 14oz flour, 7oz suit, f teaspoonful salt. \ teaspoon fill baking powder, and cold water. For the mixture: { pint golden syrup, 2oz breadcrumbs, the grated rind of a lemon. Take a perfectly dry pudding basin, and-with a knife thickly spread the 2oz of butler and blend into the 2oz of brown sugar. Make the suet crust in the usual way. Line the pudding basin with it, keeping back sufficient for the lid and for a piece to make dividing layers. Then put into the basin some of the syrup, breadcrumbs, and grated lemon rind. Roll out a thin round of pastry.

moisten the edge, and lay it into the basin, making it adhere at the sides. Proceed in the same way until the basin is full. Bake in the oven for two hours. Turn out, when the pudding will be found coated with delicious caramel.

WHITE SAUCE.

To know how to make a good white sauce is one of the most useful items in a careful cook’s repertoire, since by means of it very palatable dishes may be made of many kinds of scraps. To make it, take 2 tablespoonsful .flour, 2 tablespoonsful butter, 1 cup milk, salt and pepper to season. Melt the butter in a pan, then add to it the -Hour, and let it thicken. Add half of the. cup of milk and cook and beat vigorously until it is creamy, then add the rest of the milk and keep stirring until done. If you have a wire whisk, heat well with it for a, few moments. Do not add the salt and pepper until it is ready to take Irom the fire. A good white soup stock may bo' used instead of the milk, and butter may be added if liked. For a. white sauce many prefer white pepper. If some potatoes are left over, a nice variation is obtained by slicing them, covering with the sauce, and baking. Serve very hot. A little grated cheese may be added if liked.

HOUSEHOLD HINTS.

Tea^ water will cleanse varnished and stained woodwork. This may be made by pouring boiling water on spent tea-leaves, straining the liquid afterwards through a cloth or muslin. °

lo remove hot-water marks from a polished table, make a thin paste of salt and salad oil. Lay this on the marks and leave there for about one hour. Then rub well with a drv duster.