Domestic

New Zealand Tablet, Volume XLIX, Issue 35, 7 September 1922, Page 41

Domestic

By Maureen -

>• . Tea Scones. i lib flour, 2 teaspoonsful baking powder, 2oz sultanas, loz sugar, 2oz butter, milk, pinch of salt. Sift the flour, sugar, salty and baking powder, rub into it the butter, then add the sultanas (picked and cleaned). Put in sufficent milk to make a soft dough. Roll out, and cut into small rounds. Bake on a flat tin in a hot oven for about 20 minutes. Three Minute Pudding. One tablespoonful flour, 1 teaspoonful baking powder, 1 tablespoonful castor sugar, 1 egg. Beat the egg and sugar together, add flour and baking powder, put into a flat, greased pan, and bake lightly in a-brisk oven. Take quickly from the tin, spread with jam, roll up, and sift sugar over it. Sufficient for one person. Jam Sponge Pudding. Two eggs, 2oz sugar, 4oz of butter, 6oz flour, 1 tea-, spoonful. baking powder, and 1 tablespoonful of apricot jam. Beat the butter and sugar to a cream, then add the eggs well whisked, and then the flour, and lastly the * baking powder. About three parts fill a well-greased \ mould, and steam for 1? hours. Turn out and pour jam over, which should be warmed in a saucepan beforehand. Afternoon Tea Cakes. -Jdb flour, 1 teaspoonful baking powder, 2oz sugar, Jib butter, 1 egg. Mix the flour, baking powder and ■ sugar, rub into these the butter, make into a light dough with the egg and a little milk. Roll out and cut" into rounds, place on a greased tin, and bake quickly, and when cooked split open and spread with butter. Serve hot. •- • Cream Scones. -J-lb -flour, 2 teaspoonsful baking powder, 3oz butter, % gill milk, i gill cream. Sieve the flour and baking powder, rub in the butter, add gradually the milk and cream, and work to a light dough. Poll out Jin thick, cut into shapes, place on a greased tin, and bake lo minutes. When nearly done, brush over with milk, and • return to the oven to finish. • Dried Fig Jam. Figs can be made into delicious jam which is particularly wholesome for children. Ingredients: 61b of dried figs (steamed, then weighed), 41b of sugar, rind and juice of 4 lemons. Steam the figs till they swell nicely, then cut into quarters. Weigh the fruit after steaming,

not' before. Add the sugar, lemon-juice, and the lemon rind finely grated. Simmer the fruit and lemon together with just a "little water to prevent burning, and when quite tender, add the sugar. Cook gently, until a little of the jam put on a cold plate sets quickly. This jam . needs constant stirring, as it thickens a good deal. :■{[['{ v Date Jam. - Dates make an equally delicious preserve, and take less sugar. Ingredients: 61b of stoned dates, 31b of sugar, 1| pints of cold water, rind and juice of a large lemon'... Simmer the dates in the water for about 10, minutes, then put in the sugar, lemon-juice, and finely-grated lemon rind. Bring to the boil, and cook steadily until quite smooth. When it sets if tested in the usual way, v it is ready to come off. Spice can be used for flavoring instead of lemon. if preferred, or the amount of lemon increased to taste. To Revive Flowers. Flowers which are so wilted that ninety-nine persons out of a hundred . would throw them away, as worthless may be revived through the magical powers of boiling water. This is one of those "household hints" that were known to our great grandmothers, but yet have to be "discovered" afresh by every generation. Few people seem. to know of it. Perhaps you have some beautiful rosea which are drooping very dejectedly, for all they are in fresh water. Take them out and very lightly scrape the stems so that the hot water will soak all through the fibres. Put the flowers into a deep and narrowish jar or vase, and pour boiling water into the jar until it just covers the stems. In a little while you will have the flowers as fresh as if just cut. The boiling water must not touch the blooms.