Domestic

New Zealand Tablet, 16 March 1922, Page 41

Domestic

By Maureen

ORANGE CAKE. Ingredients: 3 eggs, their weight in sugar, flour and butter, the grated rind of an orange, and the strained juice of half. Cream butter and sugar together, add the eggs, beat for 10 minutes, stir in orange rind, juice, and flour. Bake in a tin lined with butter, QUINCE JAM. Cut up quinces without peeling. Remove any spots on skin. Put cores on. to boil covered with water, and boil for an hour. Strain the cores through muslin, and add a pound of sugar to every 1 pound of fruit. Bring syrup to a boil and add quinces. Boil for two hours. APPLE SAUCE CAKE. One cup sugar, one-half of fat, pinch of salt, one-half teaspoonful each of cloves, cinnamon, and grated nutmeg, one cup of raisins, one cupful of unsweetened apple sauce, to which has been added one teaspoonful of soda dissolved in a little water, and one and three-fourths cups of flour. Bake about 45 minutes in moderate oven. CHEESE FRITTERS. Take 4oz of flour, loz of butter, half-pint of milk and water, two eggs, 3oz of grated Parmesan cheese, and cayenne pepper and salt to taste. Place the milk and water and butter in a saucepan and bring to boiling point; ado the flour, and stir vigorously over the fire until the mixture leaves the sides of the pan. Allow this to cool, then add the, yolks of the eggs, the grated cheese, and the salt and pepper. Beat up the whites stiffly, and stir into the rest of the ingredients just before cooking, which is done by frying a spoonful of the mixture in deep hot fat until brown. Serve at once well-drained and dusted with grated Parmesan cheese. CHEESE SOUFFLE. This dish can either be served in a modish or in little souffle dishes,, and is a delicious savory. Take 2oz of butter, l oz of flour, 4 cupful of milk, salt and pepper, 3 eggs, and 1 cupful of grated cheese. Melt the butter in a saucepan, stir in the flour, and allow to cook for a minute, add the milk slowly, and stir until smooth. Add the seasoning, the yolks of the eggs, and the cheese. Stir over the fire until it becomes melted. Allow to cool, then carefully fold in the beaten whites of the eggs. Place in a piedish or souffle tin and bake in a moderate oven for 15 minutes. Serve immediately, or the souffle will fall.

MELON AND QUINCE JAM. To every pound of melon allow one quince and lslb sugar. Cut up melon and peel, and core quinces, cut into thin slices and then in half. Put all into preserving-pan and cover with half the sugar. Let stand overnight. Boil the skins and cores of quinces in enough water to just cover them for an hour. Strain and let boil again, with rest of the sugar. Now add the melon, and quince, and boil for two hours, HOUSEHOLD HINTS. A candle may be made to fit into any candlestick by dipping it into very hot water. If mirrors be very dull and speckled, the following method is excellent. Take a small portion of whiting and add sufficient cold tea, dry with a soft cloth, rub a little of the paste well on the mirror, and polish dry with tissue paper. Rain spots can be removed by steaming the material. This is best done with a hot iron passed over a wet cloth laid on top of the marked parts. When using marking ink for linen, first mark the initials on the linen with an ordinary lead pencil and then trace with the ink over the pencil marks. The pencil will prevent the ink from spreading and giving the linen a blotted appearance. When darning stockings, hold the darning wool over the spout of a kettle of boiling water for two minutes. This shrinks the wool, and when the stockings are washed there is no fear of mended parts shrinking and so tearing away from surrounding parts. To remove scorch stains, wet the scorched place, rub with soap, and bleach in the sun. If only slightly scorched, just hang in the sun till scorch disappears.