Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 375, 16 July 1903, Page 2

Housekeeper

B|KV)ROER in preparation; ..of.-..% dinner ;«*s» ,is ; .As ther liver'and,'baconwul'not' tak4much more 1 than half an hour in alHto fry, the -potatoes hftJf at»l hour to boil, and the pudding about .feweeboure, it will be obyioua to anyone that it, is the latter which must be prepared first* $ jst? Another important thfng to remember, and one which' 1 hafe often ♦buchedj upon, is to have everything ready On the- table before commencingpreparations, i ™ v It is only a very bad cook who is i flying off for the Bait or water after thejhahds have become floury with' chopping suet, or wh® has her pastry ready mixed on the pastry boasd; ready for rolling, anti has to search for the rolling pin." ..Perhaps I had better, mention all the utensils and things required >to.4je placed on the tr&ble before commencing the pudding. Pasteboard, ttnUng-pin, choppftirg-* knife, flour-barres, salt-box, sugar-jar, vegetable-knife for cutting apples, mixing-basin, wooden spoon, paste-biU3h, puddmg-elotb, string, small basin holding from a pinf to) af rjjat ai&d of cold water, fiour-dre%ef/and plates. A pint basin will hold enough pudding Jbwo.' persons. same time/ the; flarger ihej.puddins |he aricer it will be, f and the remains can be" rar warmed. To prepare the apple's, pare thein thinly with a sharp knife to prevent wasjte, cut leaptf incision *$n v eaclNßisa of the core, and remove* it with r as'-little of the apple as possible, then cut each quarter into slice?, which should be left on the required ; ; ■ ~ ■' ■..To make; the?, suetipastry, put the suet! on the board, remove all skin, thenvshred it finely -with tfce;chopping- knife. D ;edge it with fiour from the dredger, then chop' finely, holding knife dowaH on the board with theirighthand'at;its base,and chopping with" the left nana, which lifts up ithej other part..of. the knife. By so doing llss hj>ise wjllibe rhadfe than.; if the whete gf ibe knife r T&W\ lifted at each stroke, and the eboppfrTg is done" more thoroughly.- .....;. -■ •; ; ' As koon as the suet is as file a3 bread* crumbs, put it in the mixing basin, and add five cr six ounces of flour, j If the 'spoon is filled rather iriore ; than level yet not heaped up too much, the flour it ! cdn- ; tains will be equal toan. ounce in weight, therefore four or six tablespoonfnla will be required for thU pudding.