Domestic

New Zealand Tablet, Volume LII, Issue 33, 2 September 1925, Page 59

Domestic

By Maureen

f, ; , ,'., Marmalade (By request.) '''/:' 12 suitable oranges, 2or 3 lemons.; Slice the oranges and lemons finely removing the .; seeds. Cover the seeds barely with hot water. To each lb of cut fruit add 3 pints of cold water. Let all stand 24 hours. Next \ day strain off. the liquor from the seeds, and ; add to the other fruit. Boil all together till the skins are tender. Once more let it stand for 24 hours. Then weigh it all and to every lb of ."fruit add ljlb sugar. Boil the whole till the syrup jellies/which may take 1 hour jit longer. Some add lib sugar to every pint -of fruit and liquor mixed. < ;.■ Another, Method. —Cut each orange into _four quarters, then slice very thin; aftery wards weigh the fruit and to each lb of fruit )■;.-•■ add 3 pints of water. Let it stand overnight ;,; then boil until 'tender, one hour or ■;';; more. Then let it stand again for 24 hours, -weigh it, and allow ljlb sugar to each lb of fruit. Boil again one hour. A few lemons improve it. ,• Dainties for Afternoon Teas. ''"Spice Fingers.—l tablespoonful butter, }- cupful sugar, a cupful spur milk, 2 table- . ,'spoonsful . chopped raisins, 1 tablespoonful I chopped candied orange rind, 1 teaspoonful lard, 1 egg, J teaspoonful soda, 2 tableS spoonsful chopped currants. £ teaspoonful - nutmeg, J teaspoonful cinnamon flour. Beat || the- egg and stir the soda into the milk. p| Cream together the butter, the lard, and the sugar, then add the egg, the milk, the Raisins, the currants, the orange rind, the I nutmeg and the cinnamon. Stir in enough flour to make a fairly soft dough and roll I the dough very thin. Cut it into strips four I inches long and one inch wide and bake ; them in a quick oven until they are brown. V Sally Lunn.— tablespoonsful sugar, i I yeast cake, 1 tablespoonful salt, 1 quart I sifted flour, milk or water, 2 eggs, 1 tea- • cupful lukewarm water, 2 generous tablespoonsful lard. Add the sugar to the eggs and beat the mixture until it is very light I Dissolve the yeast in the cupful of lukewarm water and add that to the sugar and the eggs; then add the salt, the lard, the flour I and, last of all, a sufficient quantity of tepid K milk or water to make a stiff batter. Set H the mixture ..in a warm place for about ten I hours. When it has risen well beat it thoroughly, pour it into a greased cake mould, .: and let it rise for another hour. Then cook .-it in a slow oven. - Currant Buns.—Make a sponge of 1 cake compressed yeast, i cupful hike-warm water, II 1 cupful scalded milk, and 1| cupsfuf flour- ; when light, add i cupful sugar,' * teaspoon- . j ful salt, 1 egg, i cupful melted .butter, * ; cupful currants, and enough flour to make a soft, dough. Knead and set away to double ggjl in bulk. Roll into a sheet and cut into rounds. Pat the rounds close together in a iife ■-'■■: i C.- : .:- : j:0 ■. ,x ■ **h?.l. --- ' • - - ■■ • ''-■:. ■■*■■■ •-.>;•

pan and,'again, set asideVtb;become light. Bake about 25 minutes. Dilute 1 teaspoon_i ul cornflour - with a little cold water; pour on one-third cupful boiling water and let simmer five minutes- "When the buns are nearly baked, brush oyer the top with cornflour and dredge thick with sugar and cinnamon mixed; return to the oven-for five minutes. ■'■•;''.' '•>?^_>.;?' :;: ;: ;^*"''- : 1 How to Broil. To make up a suitable fire, 1 hour before time, have a strong coal fire, not over large, throw oh the top a shovel or two of good cinders well sifted from ashes, and slightly wetted. By the time the fire" is wanted they will have burned up and be red and clear as charcoal.' Set on the gridiron, and when the bars are hot through," wipe them thoroughly clean with rag or paper, and rub with a morsel of dripping or suet to" prevent the meat sticking.'. The thickness of meat for broiling should be from half an inch to three-quarters. If thinner it will be dried up; if thicker the outside will be brown before the middle is done enough. Meat in general should be turned often with a small pair of tongs. ; •