Domestic

New Zealand Tablet, Volume LI, Issue 28, 2 July 1924, Page 49

Domestic

I 3= =1 - By Maureen

Cheese Pie. Line a plate with pastry. Cut into thin slices, or grate, • a small onion and spread over the pastry, then , cover with cheese cut in tiny pieces. Season with salt and pepper, and dot with pieces of butter; cover with pastry and bake. This may be eaten hot or cold. Cheese Balls. Take 2 ounces of grated cheese and an ounce of sifted flour; put these into a basin, season with salt, pepper, and a tiny dash of cayenne. Mix veil. Then make a well in the centre, drop in the yolk of an egg, and mix in lightly from the sides. Last of all, add the well-whipped white of the egg, stir, form into balls, and fry. at once in boiling fat to a golden brown. Drain well, serve on a 'hot dish, with dry, grated cheese in a separate dish. t Cream Puffs. One small cupful flour, 1 small cupful water, 2 oz butter, 3 eggs. Boil the water and butter together; when they boil stir in the flour quickly, take off the fire, and continue stirring until all the lumps have, disappeared. When the mixture has cooled a little, add the eggs, one at a time, and stir each one in thoroughly before adding another. Drop in desert-teaspoonfuls in a cold greased --oven shelf, and bake in a fairly hot oven for 20 to 25 minutes. Do not open the oven door until 20 minutes are up. When cold, cut a hole in the side, and fill with sweetened and flavored whipped cream. • Petalo Croquet Gel ready 1 pound of sieved boiled potatoes, and place in a saucepan with the beaten-up yolks of 2 eggs, 2 ounces of butter, 2 tablespoonsful of cream or milk, a little minced parsley, a pinch of cinnamon, a dash of nutmeg, pepper, and salt. Cook gently until the mixture leaves the sides of the pan, and then remove it from the fire. When cold break into small lumps, and dip each lump in egg (beaten up with a dessertspoonful of hot water), and then in dried crumbs. Fry in boiling fat, and serve very hot, garnished with fried parsley. Baked Jam Roly Poly. Make a suet crust by the following recipe; — Three and / a half level teacupsful flour, 4 heaped tablespoonsful of finely-chopped suet, i teaspoonful baking powder, a saltspoonful of salt, cold water to mix. Sift the flour, baking powder, and" salt "together, add the suet, and mix well. . Then, with cold water,,mix to a soft paste. Roll out,

keeping the edges straight, until the dough is about twice as long as broad. Spread with jam. Roll up the dough. Put the roll in a buttered pie-dish, put plenty of sugar on the top, and dot pieces of butter along the top of the roll. Just before putting it in the oven pour a cupful of boiling water into the dish. Bake in a moderately hot oven, from an hour to an hour and a half, according to the thickness of the roll. At intervals baste the roll with the liquid in the dish. Household Hints. Brown paper moistened in vinegar will polish your tins until they shine like silver. A better result is obtained from black-leading if cold tea is used for the mixing instead of water.. AV hole cloves scattered plentifully among „ clothing in drawers and boxes will keep away moths as effectually as camphor. Run a - piece of stale bread through the mincing machine if fat/meat or anything greasy has been minced. A spoonful of mustard added to the washing-up water will remove the smell of fish from cutlery and crockery. To freshen a stale cake, put it in a pudding basin in a steamer, cover the top with a lid or plate, and steam for half an hour, when the cake will be like one newly baked. A teaspoonful of salt and a dessertspoonful of lemon juice answer the same purpose as salts of lemon for removing iron rust from linen. This mixture is not a poison, and will not prove injurious to the linen.