MRS. PEPYS'S DIARY

Sun (Auckland), Volume II, Issue 325, 10 April 1928, Page 4

MRS. PEPYS'S DIARY

MONDAY.- . - I ? . to supper at our house last night, arc our conversation much of domestic me how the cakes she makes stick to the tin. causing great difficulty lithe matter of removing them. I do inform her that if she will but place her tin for a few seconds into a vessel containing very hot water the heat will loosen the cake without spoiling it. For this hint she doth profess herself very thankful indeed. UESDAY.—] who, having many children to feed, hath need to economise in every particular, do writs out a very excellent method of making a custard powder at home, with which I think she is like to be well pleased. For the same, take four ounces of dried arrowroot. four ounces of cornflour, 12 drops of oil of bitter almonds, and six drops , '.v' 1 °* J l Ulir '. e P’ ver >' well mixed to-1 feCcher. In this way a good article procured at a low figure, and the knowledge, very gratifying as I consider, tuat the materials are both fresh and wholesome. WEDNESDAY.—The need this - 1 inat being a dish new to me. and so of utile use to entrust to my maid Jane, : were she at home to do it. The wav Z~. ir ,}° greaS€ a round tin, and to iz generously with breadcrumbs. 1 o thjniy slice one pound of apples, &nd to put a layer into your tin sprinkling them with both sugar and a little salt. Sprinkle grated” cheese over, and - boi wil cover with crumbs thinly and with small dabs of butter. t?o continue your layers until your tin be filled. Add three tabiespoonfuls of water or 1 milk, and cover for the last time with crumbs and butter. Put a plate or saucer to fit its tightly as may be cn the top of your mixture, and bake in an oven that is not too hot unt” the apples are cooked, and vour charlotte of a pretty brown. This to tak*» about 30 minutes. Then, for serv*''y• turn out upon a hot dish, sprinkle v.ith cheese, and garnish with a little very finely chopped parsley. For this dish six ounces of breadcrumbs three - (Parmesan, the best of all), one and a-half ounces of butter, to be your ! quantities. THURSDAY.— This lrenoon whi • e making of my list for the groc«=- do receive a demand from mv maid Jane that I get her a fresh tin of .-hoe polish tnat which she hath in hand, she savg - pecome too dry for further use. Having first chid her heartily for leaving tne lid off, a common fault with all users of blacking, I do bid her moisten what remaineth with a little turpentine. This simple device to soften 1 the blacking, and to render excellent results, as I have read, and I prav 11 may be so. At any rate dt» I order for my maid Jane no more blacking until she hath used up what she hath in this manner. FRIDAY.— : , m a % book of good repute, an excellent way of making tomato sauce, lne same to put your tomatoes, when perfectly ripe, into an earthen jar. and set in tne oven till they are quite soft- , tnen separate the skins from the pulp Wlth care, and mix the pulp with cap- i sicum vinegar and a few cloves of gar- ! m V st be botil Proportioned to the quantity of vour fruit Xow add powdered ginger and salt to your hhf- — ome white -nine vinegar and cajenne may be used instead of cao«i- i - ‘ ''■ “ - 1 - ts the, mixture m small wide-mouthed: thal'T 7 e 1 Cdrked - and a place i that is» dry and cool, until you have need to use it. when I think vou are to be well pleased with the fruit of your industry. SATURDAY.—a: iny readii 1 ■ st=h, a ° n that n should be so. do disco\ er a recipe, new to me for a makl fh ke and th -s do I decide to St ? Z °S r eatln ? at tea-time upon lJay ; in che following man- . ft-V h. k - , of Gutter two tablespoon--11.i OI dari ' l sugar °he cupful, of flour on tlhr. CUp / J , l, TWO ■"'ell beaten, 1 aTltrht p t fu! each of =r°und cloves. =lL Plde \ and cinnamon, two tabl»- I fuYYVV ° f dark treacl “ half a cup0f JUr milit, ard one teaspoonful or soda, sifted. Mix well all vo ~ anJ bca C them. Bake in ; yourls lee . t s e tQ P' also fill with! c„„vi‘- lr h -\" d so 1 hope anyone finely baht * produca a cake as piea’ant I t mlne ‘ and %viUl aa. piea-ant a prospect of enjoyment. i