HOUSEHOLD LORE

NZ Truth, Issue 1194, 18 October 1928, Page 19

HOUSEHOLD LORE

ORANGE FRITTERS ': •' .- V TTAKE 2 or 3 .oranges, some . castor ■ : sugar, 4ozs., flbiii:, . -I •gill * ; of/.'.tepid'water, 1 tablespoohful of salad oil, the whites of 2 eggs and.'^-plnch'.'.6£; I ,aait. Sift flour and salt;- $tir .'oil . and .tY a^ ei " into a hole m tlile rniddle ipjE' %6 jflojir. Beat the whites, of:^eggsSjtpi/a! 1 ffrdth and add them .libvttie b'attj6^^;^ll6jiv stand. Peel :orangss,. rebioye' pitlij ajid divide them. • .Have? a "frying-pan with; frying fat ready^and- when- the smoke is blue dip the sippets'' of brah'ge m batter and place, fhenv m .the pan. E>r£in weil.' and ■ sprinkle with castor sugar.' ' ■ " ' : ■'-''"■■•-. '■" - '. - X'-,OAM;R; rag, -dipped m swhittng willJ remdye:. the. stains frpm,. pie-disKes. -'•'■ -.1*" ■■" -."*•■ ■■•' ,•■.'"■■; ": : 4^'' I '* v j'-'--''-- : ; : '■■ MEVER use an ironlng^she^t -that has a; been badly scorched, .as' th'e scorch stains .are apt; to stain -the clothes. -SALLyrLUNNS ■...,- Vi ;.:;;. INGAEDrEN'TSI: Ilb.:fjour;,2 egqsi loz. * butter, 1 teacup, of^rnilk'a ! hd:;3' tea -^ spoons baking powder/ Sieve .tthevflouir and baking -powder together, then' add the eggs, which ; must 'be Ay.cli , beatenWarm the milk and ;dissplye'. the^ :butter m it, and • tl>e'n.v;ddd^/^t6;- v : thje^'pi'i;y.. in-, gredients, mixing, all well together to a rather .stiff dough. • No\v fciit^intp/four pieces, shape into buns and. flatten with the hand. 'Put ithem^iirtp^ the oven at .once and cook/ f or y2O .inihutes. When . removed ..from the oven, VTJrush over the tops' Avitli egg ahd' millc;' put, butter and: serve 'as:, -ypu! ;{would crumpets.'. ' :■'''■/■ v .V'r . ■■*■:>•■ ■;■.•.;■ ■,-. ■'...#". '. ' ;#•. ;■ • ';■.■'#; '■•■"':• WHEN -new shoos will, not polish,. try rubbing them over \vith- half 'a.cut-lemon;;-allow. them toKdry^ thprpughly arid polish. Kepeat once - ; or' twice if necessary.:: ,- .. .-, ; .;■•',■'>.._■;'• .,.'... -,"•' , :. • , ■'»•" ' ■.* ■ ■'■-■ ; ..#J ■;•' ■•;.,'■*;. •■ '■>...: ' . JIfUSTARp pr lemon" Jiujce will re--111 move cooking' stains;' ffdiri. the hands.- , '■' ':'■.;■':'■■':. ■"■)_ ; -;y "<:f' *'■'. : "'. ' '• • .;•- . V- •. '•■■ * " : •■'- ■■'•.■'..■•• '/;■*•• - : •'■■ . RUBY CAKE - i 'i'i'&'j : ' ■' ■.;"• :; TAKE. 3oz. butter,. :36z.. sugar*,. 6oz. 1 flour- and ; 2 'eggs. •• ; Cr^am'^butter and sugar, thferi ; . add' w.elj-. beaten • eggs and flour gradually. > i V 'Bake, lightly brown until 'firm -to.-the »tp.u.ch; ,:No\y melt U oz. gelatine m - half./a > cup of: cold water and then .add^'Z-tabiespootiH, of .Ted-currWnt/i6Uy;-\2dz-:^s']ugafv : .';h'ea't!;' bu t do • not;, b0i1, , : then, 'stahd to cool.. "VVhen. on the' point (of ; -setting^ pour over, the cake and ,' sprinkle with ! chopr ped:nuts. -'■: :■ <."■' ■■ ■'>•'-■, '■''.•.%: x -:.'- -7 K> : ?'.''": "'" : ■ :'.'■' ■. •:•;'.*■■' ■'•••''■■-.•:-*:;. <. ,'J '•/:■*'<•'.}•'.. ':"'■ .'-' A ■'FLAT.-i-RpNv^whicij.;::Ha.s-':Qrtc(i v .be'e i^: ■ allowed to .Jfecorne ried-i-hot,; ■:■^ wjli; never again retain the- heat-ipVoperify.^ • ■•,.■.•.-■■ >. ./:•-■■ *..v.r'^^*^#-:": r ' ;i D UTTER .'. removes • l coal.7;tar^istain.s..,; ;;: ANSWERS TO,COr\rteS^9r^ENjS;, ■■'." .. ■~~^ r - ■ ? T-- i ':'.-;-:f'-'.i : .';i':*i'./L. ; .' T '. i v ' ■' ''.'. "E. 8.0." (Rotorua);:>^liaii^m twirie is : made. with:^SOlbs. rai.si(n ; svaria,-ifl.vgalldns soft water. ' Chop th' 4 ',■ ralsjilsf^^ifp !;^ekyj small; • , then;- rpjit ?;theih^in,ya^ : ftib.^' afltt .pour-over : ':t.hemVlo;vSallb.n3;"6i/^pity.-lj6t ; , water. Let this •• be. >3U'^ ln ed'Tt^|ce; o,r ; . thVefe times :eyery';day/^fPrv:;l2^syc(ies^ sive days,- then: ppui" the liquoij 7 intp ' a cask. Ma.ix.c-, p.; /tba^t -Of and while it is ; hot spread: it ojtj \eapli . side with ye.asV--;aiid~vijut:i ; .it^;ih't&^hp-v:.caskV-' The wine^will be ; fi.t\tp, drink; in -:about; four niontfts; ' ' >' ' ■■• ,. ■'■- i .':'/->' ■■£';?■■.. ■'^v--v'j> ■< "Constant Reader'^ ; CHamiltdji) : To, make rhubarb, wine, ' to e^ery; s.lbs; -of ■ rhubarb "^ulp'-'dllowilV^aUbnv-'pf-^Jvaitjif (spring Sya|er :is, bfegt),'viiiP!^i?y^ry/*g 4 illoh. of liquid", allow ': 31bs.v lpaf .:(sugar,y j^oz. isinglass and . the ; , rind' .^fiphe'.lem;6n. Wipe the rhubarb . ivi.th.*a- f w^t ; vclo.fty, and , with a mallet,^b^'iiise at 4ri'-a^ large wooden, tub 'or pother '(6pnyenient^,meaLrfs. Wheh reduced td; a. -puiiEl;' >y'elgh.- M.' indto every 'sibs. . idd- ..the- gallon, .of J cold; .water;' let this ■re'mainV'fpr?,thr'e';6: : .:aays,' stirrihg-/threer : dtv : :four/.^tiiJie^- ; ---'ai-4ay_;'., and, on. the f oui'th ' day, s vPVess':'the ..<P.ulp tln-ough : a h'air^ sieye;- ;the".liquorinto a; tub ajidid.^very gaU;paVput',3lbs. J of loaf:, sugar; ': stir ; iii^^e-^ugar^intil 'it is quite dissolved and; a^djMthe, lempn. rind ; let the .iiqupr iremain, and, m ff pur to six-days the ' f errn'ejtitatipn, :y^ilt bfegin to\subsidt: ; and % ■■■ crU^^prlread^iiVvbe formed,:-:\yhich", i^^ijijmed off or the liijupr .-.drawn 'frPm^it-i; .when ,, the crust bfegins, to crackvpr: separate;,:,. Put the wine: into a ■caskoa.n*d-;vlf-, : || I f.t«r--ith'at it ferments, rack; it '..,6ft iift to^ . iinpther^ cask, ; and'in ■. a fortnight, stop it r.dbwn. If the wineshould have: lost any '.o% its original sweetness,, add -a ,. little more loaf sugar, taking care that ; tne' ;ca;&k: is full. Bottle it off .thefollb>ying spring, and ( m the '. summer it .should-, be ■'•fife', to drink. It will irriprpye . greatly^ : .My' keeping; should- a ; very brilliant. vcpldr be required, add .a little.: currant? juice. ;.;,