Golden Hints and Recipes

Pukekohe & Waiuku Times, Volume 3, Issue 259, 24 December 1914, Page 3 (Supplement)

Golden Hints and Recipes

CHHKBIAS GINGERBREAD

I'ake two good breakfa-tcitpful- of Hour, oil" heaping tea'-poonfnl of ging t. one toaciipful of treacle, one half-\<.<-cupful of butler, one egg. olio tea-poon-ftil oi milk, half a tea-poonful of sail. M ako the biiUvr hot. nearly boiling, then put it into the treacle, stir very lightly. Next add one well-beaten egg. then the milk and the ginger, and Hour, through which th • soda has been -iited dry. Do not heat the mixture, only stir it all together. Hake in a moderate oven lor an hour.

SCAM) THE FRI I I

W hen making Chr-tmas puddings <>r take- 1 always -cald the currant- and sultanas—in tact, all the fruit —by pmir-

ing boiling water over them. Tin

(leans them beautifully and causes them to swell and become nice and juicy. It I have no time to scald the fruit I dredge on some Hour and rub briskly in a coarse sieve or colander, then I shake well, and the Hour and stalks fall through, leaving the truit clean and dry. A QITCK WAY. I gen 'rally grate suet for pudding* on a vegetable cutter. It takes far less time than chopping.

Hut. if I haven't time for this, I run tho suet through the mincing machine. This reallv answers the purpose just as well.

So many people never remove tho hard skin from the ends of the legs of turkeys and other birds before cooking. If tli-i lefi- are held in boiling water for a minute or two the skin can quite easily be removed. WHIPPED CREAM FOR TRIFLES. Whipped cream for trifles, jellies, or any other sweets goes much further if the whito of an :>s:g is added to the cream before whipping. I allow one white to half a pint of cream. No one ( »ver detects the ogg ;n it. When beating whit<*s of eggs sv that tho beater is thoroughly dry and clean. And add a pinch of salt to the whites. This makes them froth up very quickly.

INSTEAD OF HITTER

I could not afford to u-o really good hutt r tor my cakes. and so 1 used to liny a very inlvrior qjiality. Hut 1 have coino to tlii' concilia on that good heel dripping is far better than inferior butter. I now use it even for my hot cakes adding a tahlespoonful ol lemon-juice, and a s.t«»'x 1 pinch of carbonate of soda to <-; h!i half-pound of dripping, and >' atinl: it to a cream as ii it were butter.

To Mam ii almonds place them in a Itoul with boding water. Leave for a

Icw ln'nute-. Then pour oil the water and the -kin- can he removed qu.te eas■ly with the finger-.

11AM TOAST. Halt a pound of chopped ham (cooked). tints' ounces ol butter, two eggs, and pepper to taste, slices of toast. Melt the butter in a saucepan, add tho ha ill and pepper when this is hot, add the •'igs beaten, i-tir till it >ets slightly, then spread on slices of hot toast, and serve. Take care the egg does not harden too much. Tins is a suitable dish for fa or supper.

X I T (TTLETS. Mash two breakfastcupfuls of potatoes. and add one breakfastoupful of shelled and chopped walnuts, iV-nson with ptipp 'i' and da it. and add a little very finely minced parsley. Make into a paste with tho yolks of two eggs and a little lemon-juice. Press on a pastryhoard, and divide into pieces of equal size. ' Shapo into the form of outlets, and roll in tho egg and breadcrumbs. Krv i'i a deep fat to a nice golden brown. Serve hot in a border or spinach.

But where is the man that <an live without dining 1*

And as we shall at this season he feeding upon something <] ill it ■nt to the pio crn>t ;ind sponge cake, 1 give herewith a recipe I have this evening discovered in my wallot for makiitg a King's Cliriitmas pudding. This recip' has been 'n thi» possession oi tho Koyal Family from ilk' days ot George I ; 1J 111. sllct finely slnvddi'd. lib. ol Denierara sugar, lib. ol small raisins, lib. ol plums (stoned and cut in half) •loz. cilron (cut into thin slices) loz. candied p '<■! (ditto). Teaspoonful ol mixed spico. Half a grated liutniog. Two teaspoon! ills ol .salt lib. of breadcrumbs, lib. of sifU'd llour. lib. ol eggs weighed in then shells. \\ ineghi.ssi ill ol brandjy. Hi at, tic eggs 1,, a troth, and then add to tlivin half a p nt ol new milk and in x tho various ingredients. laH the mixture stand lor 12 hours in a co</ place, and then put in moulds and boil for eight hours. Three ordinary sized puddings can be mad > by any culinary member of a family trout the afore-ineiv-tieiied reiipe; and as an alternative for a human one I append the following instructions:--

Take soiii? human nature— ns you tind

Tho comuionst variety w'll do. Put a little graciousnehs behind it. Add a lump of charity—or two. Squeeze in just a drop of moderation Half as much frugality—or less, Add some verv fine consideration.

Strain off all of pov -lily's distress. Pour sonic milk of human kindness in it, liii in all ihe liappiiess you can,

Stir it up with laughter every minute. Season witli goodwill towards every man.

Sot it 'in the fire of heart's aft M-tlon Leave it till the jolly bubbles rise

Sprinkle it with kisses—for affection, Swoolen with a look from loving evos. Flavour it with children's merry chatter,

Frost it with t!ie snow of wintry dolls. Place it on a holly-garnished platter, And «erve it with the song of CHii istmas Hells.