Domestic

New Zealand Tablet, 30 March 1922, Page 41

Domestic

By Maureen

RAKED QUINCES. Wash, core, and pare the quinces, place in an earthen casserole. Fill the centres with sugar. Add three tablespoonsful boiling water for each quince. Cover and bake until tender. Servo with sugar and cream.

PEAR PIE. Soft, ripe pears can be used without stewing. Other pears should be stewed and cooled before using. Line pie plate with pastry and fill with sliced pears. Sprinkle with sugar, season with any preferred spices, and put on a few bits of butter. Either, cover with pastry or let pie cool, then cover with a meringue and brown in oven, EASTER DOING. Mix a good tcaspoonful of baking-powder with two teacupsful of flour; add a teacupful of castor sugar, and rub in thoroughly 2-loz of good clarified dripping. Beat an egg, place it in a teacup, and add enough milk to fill it up. Make the pudding into a light dough with the egg and milk, pour it on to two greased plates, and bake for about 20 minutes. When done, slip one cake on to a dish, spread it with jam. and lightly press the other on to it to form a sandwich. Serve either hot or cold. ORANGE TARTLETS. Required; The finely-grated rinds of two oranges, the juice of one orange, Boz butter, doz castor sugar, 1 oz cake crumbs, 2 eggs, and 1 teaspoon fill cornflour. Cream the butter and sugar well. Beat each yolk of egg separately, and add the grated orange-peel, also the cornflour and orange-juice, mixed quite smoothly. Lastly, add the cake crumbs and the stiffly-beaten whites of eggs. Line 12 tart-let-cases with pastry, pour in the mixture, and bake the tarts in a moderate oven for about 20 minutes.

QUINCE AND APPLE BUTTER. Ingredients: Two quarts of pared quinces, two quarts of pared cooking apples, three cupsful of crystal sugar, three cupsful of water. Parc the quinces and apples and drop them into cold water containing a bit of salt, to keep them from turning dark; then put them through a coarse food chopper, or cut them very fine. Put into a preservingpan with water and boil until tender, so they can be mashed. Add the sugar, and boil slowly for an hour and a half. This makes a very good, thick butter. The skins may be used for jellies.

TO CLEAN SILVER. Silver is a term now generally applied to plated goods as well as the real article. The best electroplate is serviceable, and approaches silver in appearance; but to the eye accustomed to real silver, a difference is always perceptible. Both silver and electroplate will be kept in good order if regularly polished with the mixture, recipe for which is given Precipitated chalk and methylated spirits mixed together to a cream-like consistency. Before applying this excellent polish, scald the articles to be cleaned in very hot, clean soapsuds, dry with a towel which will not scratch or mark the fine surface of the plate, then rub with a soft old. rag dipped in the preparation. Allow the mixture to dry on the silver before removing it, with soft, old linen. HOUSEHOLD HINTS. •When mixing flour to thicken gravies, add a halfteaspoonful of salt. The flour will then bo much less apt to lump. Light fur may be cleaned by rubbing with bran moistened with warm water. Rub until dry; then rub with dry bran. Rub against the way of the fur. After using the dry bran rub with magnesia. After washing and drying thoroughly, blankets should bo well beaten with an ordinary carpet-beater. This has the effect of making the wool lighter and soft, and giving the blanket a new and fresh appearance.

A dash of nutmeg or cinnamon over baked apples is a decided improvement, while a pinch of cinnamon added to ch xolate and cocoa before they come to the boil adds a piquancy to their flavor.