HINTS FOR THE HOUSEWIFE

Dominion, Volume 18, Issue 181, 2 May 1925, Page 15

HINTS FOR THE HOUSEWIFE

DOMESTIC JOTTINGS PINEAPPLE TRIFLE. Make an ordinary sandwich cake mixture and bake it in two or niree sandwich tiiis. Leave to cool (or it can be made the day before). Take a nice ripe pineapple and peel it and cut out the hard core. Chop up the ripe part into small dice and stew until tender with a little sircar. Put on one side to cool. Then spread a layer of pineapple between eacn layer <>l cake, and moisten all with some of the pineapple syrup flavoured with sherry. Cover all with a rich custard, and decorate with grated nuts and strips cf angelica. An even nicer method is to strain the juice off the pineapple, and to beat tiie dice with some whipped cream before spreading it between the layerg. The cake should be moistened as usual with the syrup, but cream should take the place of custard on the top of the cake. BANANA WHIP. .Ingredients: 4 bananas, 2oz. castor sugar, 1 ta'blespoonful of lemon juice, a gill of crefini. Remove the skin from two large ripe bananas, remove ‘ any coarse threads, chop the fruit, and then rub through a sieve. Put the pulp in a saucepan with the sugar and lemon juice, and stir over gentle heat until the sugar has dissolved and the mixture is quite hot, take off the fire and leave until cold. Whip the cream until it is quite firm, gently stir in the banana mixture. Pile in st glass dish and garnish with slices of banana that have been moistened with sherry and sprinkled with sugar. FRINGES AGAIN. Fringe as a dress trimming is one of tjiose freaks of fashion that insist on resuscitating themselves at periodic intervals. Straight from Paris comes a model in black satin, adorned back and front with four groups of heavy black silk fringe. Eachi is knotted at the low waistline, and hangs therefrom,' free and inconfined, right to the skirt rouleau. Dance are especially in favour of these fringed effects, because of the pretty ■play of ends io correspond rhythmically with the movements of the limbs. Fringes of dull silver metal threads are used freely for evening wraps am<J dresses. These do not cover any por-\ tion of the garment, are placed immediately below the hem, so that the wearer’s legs show daintily below the ever-moving lines. Something of the effect of an underskirt Cf tinsel lace beneath a .’tunic 'of brocade is secured, Mid very .becoming it can be. For scarfs fringed ends are übiquitous. If you happen to have a scrap of printed crepe too short to make an efficient tie, just give it a long fringe at each end, and it will look what the Americans call “the goods.” \ ORANGE SALAD.

Allow one orange for each person. Cut the top off the oranges, scoop out the fruit; be careful not to break the peel. Cut the eage ol the peel in points to make prettv case?. Remove pith and peel, cut the fruit in small pieces, and put it back in the cases. Sprinkle with salt, pepper, sugar, and terragon vinegar and serve. •

HOME COOK CRAKTNOSKIS A LA RHUBARBE. Ingredients.—lib. of rhubarb, 6oz. of brown sugar, 1 strip of orange peel, a small pinch of mixed spice, short crust pastry. Whipped cream. Water. Method.—Wipe the rhubarb. Young, forced rhubarb does not require peeling. Cut it into short lengths, put it into’ a pan with the sugar, orange rind and. spice, and simmer gently until tender. Rub it through a sieve. Line some small tartlet moulds with the pastry, fill them with raw rice placed on a piece of grease-proof paper, and bake in a fairly hot oven for about 15 minutes. Remove the rice anil paper and fill the pastry cases with the rhubarb mixture, put a spoonful of whipped cream over and serve cold. DISH. A delicious dinner or supper dish. Roast one and a half pounds of the best end of neck of lamb. Leave till cold. Then cut it up into neat cutlets. Trim off most of the fat, and _ dust lightlv with pepper and salt. Line a flat, .’wetted wish with aspic jelly. Sprinkle over rt a layer of fine chopped mint. When it is firm, lay in the cutlets, all the same way. Allow room to cut round each. When cold pour a little more aspje jelly over them, and place in a cool larder to set.. Then cut out each one neatly. Dish in a circle, and arrange a few small hearts of lettuce in the centre. Cover with mayonnaise sauce, and a border of sliced tomatoes. and serve. PICKLED ONIONS. Takes any quantity of small pickling onions, and pour over them sufficient boiling water to cover them. Let stand till cola (this process makes skinning them easier), skin them, and ' before doing' so rub the, hands well and fill in the finger-nails with firm dripping or mutton" fat, fqr this prevents the smell adhering to the hands. For each quart of vines ar allow two tablespoonfuls, of salt, two teasnoonfuls birdseye chillies, two tablespoonfuls peppercorns, a few pieces ot' bruised ginger, and half a cupful of sugar (more to be added if ’liked). Let’ simmer for 10 minutes. Pack opinons into' bottles, and pour over the hot vinegar, and see that each bottle gets its share of spice. Cork tightly and seal with wax. The onions will be ready for use in three weeks. SAGO AND ORANGE MOULDIngredients.—4oz. of small sago, 4 oranges, 5 gills of water, Boz. of sugar, T gill of cream, vanilla essence. Method.—Wash and soak ..the sago in the cold water overnight. Next day put it, with tl,e water in which it was soaked, into a pan, and the grated rind of two oranges, bring to the boil, and simmer very gently until the sago is quite transparent. Remove the. pan frpm the fire and add the sugar and the strained juice of 4 oranges. Mix well and when coot put the mixture into a glass dish. When quite cold whip the cream, sweeten to taste, and flavour with vanilla. Tile this over the sago, and decorate with crystallised orange slices.