Domestic

New Zealand Tablet, Volume XLIX, Issue 50, 28 December 1922, Page 41

Domestic

By Maureen

MILK PEPPERMINT LOZENGES.

Boil together for about 10 minutes one pound of sugar and a quarter of a pint of milk or thin cream; then remove the pan from the fire and stir in a teaspoonful of essence of peppermint; beat the mixture until it is cool enough to drop a teaspoonful at a time, without it running, on to buttered paper. Do this as quickly as possible, as' it soon sets in the pan; should this happen, warm it again for a moment.'

FRENCH SALAD.

Take a large, firm cabbage-lettuce one large is infinitely better than two small ones because the heart in the latter is not so close and more outside leaves have to be thrown away. Separate the leaves of the heart; they are so close that this is quite a difficult matter, but do not use a knife except to just cut off, the stalk. Break the larger leaves across. Well rub the salad bowl with a cut head of garlic, press the Ik?ad with a fork to extract all the juice, then throw the shreds of the head away. Place in the prepared lettuce leaves; put into a tablespoon a little salt and plenty of pepper, fill with salad oil, mix with a fork and pour over lettuce; repeat this three times; place in the same spoon a little made-mustard and a teaspoonful of sugar, fill with vinegar, mix and pour over lettuce, half fill with vinegar again and add, then with two spoons toss and turn the salad over and over for quite two minutes. All th© dressing will become absorbed— should be none in the bowl. Serve with this one hard-boiled egg to each person.

SPANISH SALAD.

Make a salad exactly as in the previous recipe, but before mixing add some finely-sliced cheese, then add the dressing and toss and mix all together. The cheese and oil make this extremely nourishing. If mixed as described the oil will not taste in the least; it only gives a delicious richness to the greenstuff, as butter does to bread.

BATTER AND FRUIT PUDDING.

Ingredients: 3oz flour, I pint milk, 2 eggs, a pinch of salt, a tablespoonful of sugar, fresh fruit. Mix the flour and salt, make a well in the centre and break in the eggs unbeaten, mix in the flour from the sides and gradually add half th© milk, then while thick, beat the batter until the surface is covered with bubbles. Stir in the rest of the milk, cover and stand at least one hour. Prepare some .fruit for cooking; if stone fruit is used, it must be ripe and the stones removed, it large plums cut each in half. Grease a basin and put in the fruit sprinkled with