FOR THE HOUSEWIFE.

Putaruru Press, Volume VII, Issue 295, 4 July 1929, Page 3

FOR THE HOUSEWIFE.

| Granges Centrale ! feeiect the required number of large J ovu.gua, cut c-m. a slice near the top J ol --i'l, and jaieiulJy scoop out tue > i-.ulp. Make a mint jelly (usi-io gi Italic, uuui flavouring, and green colouring;, ami fill the orange skins wi;-« this. When the jelly is cold and very i firm, cut the oranges in halves crossi wise. Place in a dish, jelly side upl wards strain a little of the juice over . ea.b, garnish .villi whipped cream and { serve with assorted small cakes. 1 Peaches a L’ Orientate j | Stew some targe tinned peaches *n : l-rese ved cuerry liquor until they • ) ' / soib the red colour. Drain and cool; i iiii each half with whipped cream or raspberry ice, and serve on squares | pmnge cake. j Ore un-cheese sandwiches, date ana j nut sandwiches, black coffee, or mulled Icitioi. m. v bt served with this dainty d Stuffed Olive s \ Six or more olives, six small rounds ] of toast, one hard-boiled egg, | ter, loz. pate de foie gras, cayenne | pepper, salt. Pound butter, t.oie-gras J and yolk ol egg to a smooth paste. I Stone the olives and fill the cavities with the mixture. Spread the remaindci on the toast rounds, and place an olive on each. When washing bamboo and wicker furniture use a solution of salt and water. Do not use soap as it sxioils the polish and is apt to split the surface. j To prevent currants, raisins, peel, etc., from sinking to the bottom of a cake, rub them with flour before using them. To disinfect a dustbin, burn a newspaper or two or three handfuls ol straw in it every time it emptied. The flames will remove grease or damp, and render the dustbin clean ari.d free ? from any unpleasant smell. A dusting) j of disinfectant powder is also good, j I If there is any doubt as to a bed 1 ! being damp, put a hnnd-g!as s between I J the sheets for a few minutes. H it .is ; damp t the surface of the glass will j l show. This should always be done i when travelling, as damp bed s have | laid the foundation for many dis- j eases. 1 The white of a raw egg applied to | a burn or scald will prevent inflamtion and relieve the pain. t Do not throw away ends of candle but save them for (ire lighters. One placed in the middle of the coal and sticks when the fire is laiji will cause it to burn up quickly. Care of the Tooth « 1 i Twice a day at least the teeth ' should be brushed carefully ‘ with a\ good toothbrush and a reliable denti- 5 frice. If you can brush them after) each meal, so much the better. The] correct way to clean teeth is not the

old-fashioned left to right method bu*. up and down. This eiisu s that any liny particles of food that may have got lodged in tue crevices are removed. The acid in fruit attacks the enn-

. mel —as do too many sweet things, fe<» ( it i s as well to rinse the mou li with a weak solution of bicarbonate ol soda '* occasionally. tlalf a teaspoonful to I a tumbier of water is sufficient. Plain J salt water is excellent for whiten* ig j and brightening teeth surfaces tna* j have become dulled, but don’t us.-* I salt too frequently. i | To Clean Aluminium The extreme hghtnes s of aluminium uteimiis makes kettles, stewpans, ami frying pans of this metal most usefu: I iu the kitchen, and the fact'that the ! juices or vegetables and t'ruit s do not | act upon it gives aluminium a consid j erable advantage over copper. Alu j minium should never be scraped or cleaned with a wire sponge, and soda or soda water should not be used, as it will turn it black. Both inside and | out should be scoured with silversar.d i Jor sifted ashes, then well rinsed in j warm water and thoroughly dried, tn. • J time a light brown film will form on I the inside of the pot; this should not Ibe removed, as it is harmless. Once I j a vvgek clean the outside of the uten- j I sils with a little metal polish, and i | give a rub daily with a duster. When Washing Stockings Never rub silk stockings with soap, but shake them about in a warm I soapy lather. A few drops of turpen- j tine added to the last rinsing water will prevent black silk stockings from j losing any of their colour. To dry I silk stockings, lay them flat on a fine I i towel, roil the towel tightly, and alow the stockings to remain unti dry. The j | correct way to put on stockings is ro turn the legs inside out by rolling j them outwards towards the heeis. j When taking them off, roll with born j hand s instead of pulling them by the | heels. I ? Recipies. Sininel Cake.—Beat 3oz. each ot j margarine and castor sugar to a j cream', and two well-whisked eggs, ’ then lightly stir in half a pound ot j flour with a pinch of baking pow.rir, f qua ter of a pound of currants. 2oz. J each of sultanas and chopped canuTed 1 peel, quarter of a teaspoonful or j mixed spice and the grated rind or I half a lemon. Turn the mixture into a tin lined with greased paper, ana bake slowly about an hour. The next day cut the cake into two rounds, a.ul make some almond paste by mixing together half a pound of ground

almonds, quarter of a pound of sieved icing sugar, 2oz. castor sugar, a little lemon juice, and the whisked white of an e SS- Roll out half of this into a round little smaller than the cake, and place it between the two rounds pressing firmly together. Put the other half of the paste on the top of the cake, smooth it over, mark it across with a fork, first one way and then

*. j the other, and brush it over with a f | little beaten egg. Place it in a cool " j oven to make the top slightly brown. * | Lu-is. —Two ounces self-raising flour, * j 4ozs. butter or margarine. Jib. flour, 1 40z.->. currants, 4ozs. castor sugar, f > j tea. pooiiiUi ground cinnamon, 1 level | i icMspooiix'uJ ground mace. Rub the outior into the flour. Add the cur- ■ rants (cleaned), sugar, salt, flour and spices and mix well. Beat up the egg and add the milk to it. Mix this into the dry ingredients, making a moderately firm dough. Form into balls, make cross on top. Lay or. a greased baking sheet. Brush over with milk or egg and dust with sugar. Bake in a quick oven 15 minutes. Cool on a wire tray. Rock Buns.—Half pound of flour, 3oz. dripping, 3oz. sugar, 3oz. currants, J * i gifi milk, \ teapsoonful grated : nutmeg, Imz. candied p el. Rub the j mapping duo tne flour, add the sugar, the currants cleaned and peel iinciy ciiopped. Mix these dry lngre-

j wc-xi logo tiler, bent up tlie egg . -uu iniiK., anu make into a very stiff J t>u»te. Place in siua/i rough neap s on Iu gieaseu oaking sfleet. make im a quxcK oven ZU or 30 minutes. I Orange oake. —fe.x ounces of butter, lOoz. sugar, sip. flour, a pinch of salt, i Lcuspoonlui baking powu,., 2 beaten eggs* For tfle orange cream: goz. but2oz. icing sugai, tue g.’uted ri:- | <xuii the strained juice oi. half an orange. meat the nutter and sugar to ( a cicam and add the eggs, flour, sait I and baking powder, then beat lor two • m..uites aau turn into a well-greased j oaKii.g tin. Bake in a moderate oven j iOr torty minutes, then allow to cool. , the orange cream, beat the butter * and sugar to a thick cream, then stir I in the grated rind of orange and the j orange juice. Cut the cake open and I spread the cream over the halves and j put together again. For the orange * iclll g *hb the icing sugar through a j sieve and add the rind of orange, stir f in the orange juice and mix together. J fepread this over the* top of the cake, j and smooth with a knife dipped in j very hot water.

Cornish Saffron Cake.—lib. of self-raising flour allow 4oz. test lard, the same each of sugar and currants, half a dram of saffron, halt n teaspoonful of salt, and £oz. baker’s yeast. Hub the lard into the flour with the currants (cleaned), sugar and salt. Put the saffron into a little warm milk to dissolve it ard add it to the dry irigreoients. Mix the venst in warm milk also and work all into a rr>o dough. Let it stand ii n warm spot, covered with a cloth for two to three hours to before turning it into a buttered tin. Let it r»-e again before putting it into a moderate oven to bake for one hour.