Domestic

New Zealand Tablet, Volume XLIX, Issue 47, 30 November 1922, Page 49

Domestic

By Maureen J “TT*T“

Sponge Cake. .'=>s■■ 3 eggs beaten 1 minute, add llcupsful granulated sugar beaten 5 minutes, 1 cupful flour beaten 1 minute, -i cupful cold water; add another cupful of flour in which put 2 teaspoonsful of baking powder beaten 1 minute; bake in slow oven. • Lunch Cake. i cupful butter, 1* cupsful granulated sugar, 3 eggs, 1 cupful sweet . milk, 24 cupsful of sifted flour, 2 teaspoonsful of baking powder, 1 teaspoonful of vanilla. Mix dry ingredients, cream butter and sugar, add beaten yolks and .Vanilla, thin alternately the milk and flour; last the white of eggs beaten very light. Wafer Biscuits. ! Take 11b flour, 1 teaspoonful sugar, 2oz butter, 1 teacupful milk, and 1 teaspoonful salt. Put the butter, salt, and sugar into a basin. Pour over these the milk, which should be boiled, and as soon as the butter is melted add flour and mix to a stiff dough. Beat well with rolling pin. 801 l out thinly, cut into shapes, and bake in quick oven. Marmalade Pudding. Take 1 breakfastcupful bread crumbs, 1 tablespoonful chopped suet, 1 egg (beaten), 5 pint milk, 2 tablespoonsful of marmalade. Mix together bread crumbs, suet,, and sugar. Grease a. pudding mould, put some of the mixture at the bottom, then a little of the marmalade. Continue this, finishing up with a layer of mixture. Beat egg and milk pour it in and let it soak for a short time. * Then cover with greased paper and steam for two hours. Serve with a nice hot sauce. Green Tomato Chutney. Take 411) green tomatoes, 21b green apples, 1 tablespoonful chopped onion, 2 pints vinegar, loz mixed spice, loz ginger, fib moist sugar, 1 teaspoonful salt. Put on to boil vinegar (spice and ginger tied in muslin bags). Boil 10 minutes, then add tomatoes, sliced, apples, peeled, cored, and chopped, also chopped onion. Cook for two hours, then add salt and sugar. Boil for- another 15 minutes, then pour into glass bottles, and tie down when cold. ✓ 0 Home-made Wines. In the old days recipes for home-made wines were guarded carefully, and there still exist some of those old directions for the making of really excellent , wines. The

best wines for the average housewife to attempt are rhubarb, ginger, elderberry, and such fruit wines as damson, black and red currants, and raspberry . (states a" writer in the Manchester Guardian). •' '• .. - • - Rhubarb wine requires thick stalks in the ratio of 61b to Igal of cold water. Bruise the rhubarb, place it in a tub with the water, and let it stand four days. "Strain off the liquid, and to every gallon add 31b of sugar, the rind of 2 lemons, and the juice of 1, and ilb of raisins. When the fermentation subsides, five or six days later, draw-the liquor off and run it into, a clean cask. If the wine be HAVE YOU BEEN TO THE ORPHANAGE BAZA ill YET? cloudy put in £oz of isinglass to the gallon. The cask should be full, and should be kept lightly corked for’ a fortnight, the loss by evaporation being made good from time to time. The bung should then be driven tightly home, and a month later it can be bottled. It will be fit to drink six months afterwards. To make ginger wine one boils loz of unbleached ginger and 1 sliced lemon in a gallon of water for 40 minutes. Then the liquor is poured into a tub in which ’a pound of raisins cut up small are placed. When cool, add i a tablespoonful of yeast, and. stir every day for a fortnight. A loz of isinglass is .added, and 11b of the best muscatels to every 6 gals of wine. The cask should be kept tightly corked for four months, when the wine may safely be put in bottles. * Damson wine can be made similarly, using 811) of ripe fruit and 21b of sugar and 1 rind of lemon to each gallon of water. Red or black currant wine and raspberry wine require 2 quarts of the juice of these fruits, and l£lb of sugar to each gallon of water.