Domestic

New Zealand Tablet, Volume L, Issue 10, 8 March 1923, Page 49

Domestic

By Maureen

Snow Puddng. Put 2 heaping tablespoonsful of powdered gelatine into a saucepan, add 3 cupsful of boiling water, 6 tablespoonsful of sugar, the thinly-peeled rind and juice of 2 lemons; stir until they boil, then strain. When beginning to set add gradually to the well-beaten whites of G eggs, stirring all the time. Pour into a wet mould and turn out when set. Serve with custard. Rice Meringue. Boil enough rice in milk to "half-fill a souffle-dish, flavoring with vanilla or lemon according to taste, and fill up the dish with any kind of stewed fruit. Beat up 3 or 4 whites of eggs to a stiff froth with a little sugar, about, 1 tablespoonful and a half to each white. Cover the fruit with the meringue, arranging the surface roughly. Bake until the meringue is firm—about 10 minutes. Flaky Pastry. Sift 2 cupsful of Hour on to a baking-board, add a pinch of salt, cut up 2 tablespoonsful of butter and 2 tablespoonsful of lard among the flour* in pieces about an inch square, put them in a bowl, and mix to a firm paste with half a beaten egg, the strained juice of a small lemon, and a little eoldwater. Flour the board and rolling-pin and roll the pastry out; fold in three, turn the rough edges towards you, and roll out again; do this five times, and at the last two rollings sprinkle over a few drops of lemon juice. Delicious Swiss Poll. Four eggs, 6 ounces of castor sugar, 6 ounces of flour, a pinch of baking-powder and salt. 5 tablespoonsful of jam. Beat the eggs and sugar together for 20 minutes, then add the flour, stirring all very gently. Make on a flat tin in a quick oven for a few minutes. While the cake is cooking add a little water to the jam and heat almost to boilingpoint. Also place a large sheet of tissue-paper on the table and sprinkle well with castor sugar. Turn the cake on to the paper, spread the jam over, and roll at once. Sweet Almond Cakes. Beat 2 ounces of butter and G ounces of powdered sugar to a cream. Add by degrees half a pint of milk and half a pound of floor, into which 2 tablespoonsful of bakingpowder have been sifted. There should be sufficient flour to make a light dough. Chop together -1 ounces of blanched

sweet almonds, adding a little sugar to them. Stir these into the mixture. Place the dough on a floured board and roll out to about a quarter of an inch thick. Cut into rounds with a biscuit-cutter and bake in a quick oven. Pickled Red Cabbage. Tear off he outer leaves from a good, fresh red cabbage, quarter it, remove the stalks, and cut the cabbage into slices about one-third of an inch in thickness. Place the sliced cabbage in a basin, and strew a couple of handfuls of salt amongst it. Let the cabbage stand for 24 hours, stirring it once or twice, and drain it as dry as possible. Place the cabbage loosely in a jar, and fill up with good pickling vinegar. The vinegar should be poured cold on to the cabbage, which will then be crisp and keep a good color. Borax. Borax has a great variety of uses. It is a great purifier. Wash out the sink and clean the kitchen table with it to keep them sweet. It softens water, and if dishes must be washed in hard water it will prove a great help. In the laundry it makes the washing easier, and helps to whiten clothes, especially if soap containing borax is used. Strong borax water will aid in removing stains made by machine grease. It is good to cleanse brushes, combs, silver and glass. Silver spoons and forks in daily use may be kept bright by leaving them in strong borax several hours. The water should be boiling when they are put in. Put a teaspoonful of borax in your rinsing water. It will whiten the clothes and also remove the yellow cast on garments that have been laid aside for two or three years.