Domestic

New Zealand Tablet, Volume L, Issue 14, 12 April 1923, Page 49

Domestic

By Maureen 1 !

- Cheese Oatcakes. £lb medium oatmeal, Jib flour, J teaspoonful salt, I small teaspoonful baking powder, 2oz butter, Hoz grated cheese, cold water. Mix dry ingredients. Rub in butter, add cheese and sufficient cold water to make a stiff paste. Have some oatmeal on the baking board, knead dough, and roll out to quarter inch thick. Cut into shapes, place on tin, and bake in moderate oven 20 minutes. Cheese Biscuits. 4oz flour, 2oz butter, 2oz grated cheese, pepper, salt, pinch cayenne, water. Rub butter into flour, add cheese and seasonings, Mix to a stiff paste with cold water. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on greased tin, and bake in a quick oven seven to ten minutes. Rice and Cheese Turnovers. 4oz cheese pastry, as above. Filling: loz rice, i pint milk, loz grated cheese, pepper, salt, and cayenne, made mustard. Wash the rice, put into a pan with the milk, cover with a lid, and cook very slowly till the rice is soft and creamy. Add the seasoning and cheese, and leave the mixture till cold. Make pastry same as for cheese biscuits, roll into squares, place a spoonful of mixture in the centre of each, damp the edges, and fold over. Bake in a hot oven lo or 20 minutes. These can be heated in a little frying pan or in front of the fire. Cornish Pasties. Jib cold potatoes, Jib cold meat, little milk to moisten, |lb short-crust pastry made from Boz flour, 3oz butter, -J teaspoonful baking powder, pinch salt, cold water. Mix together potatoes, meat, milk, and seasoning. Roll out pastry, and cut into rounds. Place some of the mixture on each round, and fold over. Bake in quick oven 20 minutes. Note —A mixture of fish and potatoes could be put inside the pastry instead of meat. Clear Ox-Tail Soup. Soak a fresh ox-tail in cold water "for two hours. Then cut at each joint, remove all the fat and put in a saucepan in 3 pints of cold water with a pinch of salt, 2 lumps of sugar, and a teaspoonful of mushroom catchup. Simmer for three hours; then add one sliced carrot and a finely cut onion. Simmer for another half-hour. Serve with the meat in it.

/.;,* • Hot Tea Cakes. Take slb ..flour, 1 teaspoonful baking powder, and a pinch of salt; work in 2oz of lard, 2oz of castor sugar, 2oz of currants, loz of candied lemon peel (sliced), and a little grated nutmeg. Mix to a fairly stiff paste with one egg and a little milk. Roll out on a floured board, cut into round cakes the size of muffins, prick the top of each with a fork, and bake in a moderate oven. When done, open them with a sarp knife, and butter each half well. Put them together again and serve hot, cutting each into quarters. The above quantities are calculated to make five tea cakes. Household Hints. Never cook stews too fast or the meat will become hard. To prevent milk from boiling over, rub the edge of the saucepan with butter. To make the most of a fowl, turn it on its breast instead of its back when roasting. To prevent syrups and jams from fermenting, add a small piece of sulphate of potash. As hot air rises, and heat causes fermentation, do not store jams and pickles on a top shelf. An inexpensive baking-powder can be made by mixing thoroughly equal quantities of powdered tartaric acid, carbonate of soda, and ground rice. A good remedy for a cut is raw starch. It should be wetted and applied thickly as soon as: possible. Kid shoes can be kept soft and free from cracks by rubbing them once a week with glycerine or castor-oil.