Domestic

New Zealand Tablet, Volume L, Issue 33, 23 August 1923, Page 49

Domestic

By Maureen »' ■■ ±

Sultana Biscuits. Mix and sift 2 cupsful of flour, } teaspoonful of salt, 4 teaspoonsful of baking powder and 3 tablespoonsful < f sugar. Rub in 4 tablespoonsful of shortening and one cupful of sultana raisins. Beat 1 egg, add 2 of a cupful of milk and stir into the dry mixture to make a soft dougn. Turn out on a floured board, roll to one-third of an in h in thickness, cut with a small cutter and place on a greased baking sheet. Bake in a hot oven for about 15 minutes. Date Pudding. Mb of dates stoned, 6oz of chopped suet. Box of breadcrumbs, a- tablespoonful of golden syrup, a little milk, a fiat teaspoonful of carbonate of soda. Chop the dates, mix them with the breadcrumbs, chopped suet, and syrup. Warm the milk and mix in the soda and add gradually to the mixture, taking c-are that it is not- too wot. Turn into a greased basin, and serve with some sweet melted butter sauce flavored with lemon juice. Can-away Seed Biscuits. lib of flour, 20/. of lard, 1 teaspoonful of carraway seeds, \ an egg. 1-Joz of castor sugar. $ of a gill of milk and water. Method: Sieve the Hour. Hub the fat into it, and add the sugar and carraway seeds. .Mix together, ami make a hole in the centre. Heat up the egg, ml add with the milk and water. Mix all to a dry paste: work it into a lump. When smooth, roll or press it out into about a quarter of an inch in thickness. Cut into large rounds with a plain cutter. » Steamed Kig Bread Pudding. Cream \ a cupful of butter or fat, and mix with it Mb of figs; first put through the mincing machine. Add £ a cup of sugar. Pour, over 2 cupsful of stale breadcrumbs —they need not be sifted, but should not be too largeand enough warm milk to be completely absorbed by the crumbs. One cup may be enough. Add the beaten yolks of 2 eggs, beaten thick with i a teaspoonful of .salt. Mix the chopped figs, hotter, etc., with the milk and eggyolks, and when thoroughly blended beat in the stiffbeaten whites. Steam, close-covered, in a greased.; mould for from two to three hours. Serve with a sauce of melted led currant jelly. «

Prune Souffle. Let soak overnight Mb of (prunes in cold water; in the morning cook, sift through a colander, and sweeten with I cupful of sugar. Beat very stiff the whites of 2 eggs, and into them gradually beat the prune pulp, beating from the bottom up with a spoon-shaped wire beater. Pour into a greased pudding-dish, and bake 20 to 30 minutes with gradually increasing heat. Serve with • a custard made of the yolks of the eggs. This souffle will not puff up so much as if twite the amount of beaten whites were used. Household Hints. Clean gas-stove burners once a week. Pierce the holes with a hatpin, and scour the ring in hot water and soda. The heat given off from a clean ring is greater than from a dirty one. Benzine and finely powdered French chalk may be used to clean the keys of a piano. Good stock for gravies can be made from the skins of carrots and onions; they contain valuable salts. Do not throw away bones after one boiling; they will boil again and again, and all nourishment has not been extracted until tiny holes appear all over them. Patent shoes should never be cleaned with ordinary shoe polish. Keep a small bottle of black spirit enamel handy, and when the shoes are cracked and shabby, apply a coating of the enamel with a small paint-brush. Do not throw away pieces of lemon after they have been squeezed; they are useful for removing stains from the hands. Dipped in salt, they will remove stains from copper kettles and brass work.

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