HINTS & RECIPIES

Sun (Auckland), Volume IV, Issue 1022, 12 July 1930, Page 23

HINTS & RECIPIES

THE QUEEN’S SPONGE CAKE CONVALESCENT KING LIKED IT When the King became really con-1 valescent, he liked nothing so much as the very light sponge ealce which the Queen used to make especially for] him. This was Her Majesty’s recipe: Take 3 eggs (whites beaten separately), weight o£ 3 eggs in castor sugar, weight o£ 3 eggs in self-raising Hour. Put yolks and beaten whites of eggs in basin, sift in castor sugar and beat I up, then sift, in the flour. Have ready S a cake-tin lined with paper. Put in j mixture and place in hot oven. If gas I is used, lower gas immediately cake ! is in oven, and do not look at cake for at least 20 minutes to half an hour. Gas should he very low. APPLES ON STICKS Choose fine ripe apples, and put a stick about siven or eight inches long well into each. Boil 31b of brown sugar in a pint of water and add a teaspoon of golden syrup. Boil until, when tested in cold water, the sprup is brittle. Then add a teaspoon of lemon essence, and a little cochineal for colouring. Dip the apples in the syrup, and turn round, so that they are well covered; put on to a buttered plate, and remove before they become quite cold. TO SOFTEN WOLLENS Woollens should be quite soft and The water must not be hot. just lukedainty if they are washed correctly, warm and lathery; soap flakes are best. Two tablespoons of cloudy ammonia added to the water helps to cleanse the woollies, and the same quantity should be added to the rinsing water. Do not attempt to dry woollens too quickly, either; let them dry gradually; then just rub each garment •through the hands.

CHEESE FLEUR TASTY LUNCHEON DISH This recipe for a tasty luncheon will serve as an excellent means of using up those inevitable pieces of “left over” cheese. Make-a short paste with lioz flour, a pinch of sale aud cayenne, J teaspoon baking powder, 3oz butter, about 3 tablespoons water. Roll out about 1-S-inch thick. Grease a round fleur ring, hut in on greased paper ou a baking dish, line with the pastry, prick the bottom of it well with a fork, to prevent it blistering. Cook in a moderate over about 15 to 20 minutes. For the cheese filling, use laoz butter, loz flour, 1 egg, liioz dry grated cheese, J pint milk, lemon juice, salt and cayenne, a few browned breadcrumbs. Melt the butter. Add the flour, cook one mihute; add the milk, aud stir till it boils. Remove from the fire, stir in the yolk of egg, cheese, aud flavouring. Return to the fire, and cook a few minutes longer without boiliDg. Beat the white of egg stiffly, and fold it into the cheese mixture. Pour into the fleur case, sprinkle the top with a few browned crumbs, put into a moderate oven 20 minutes, till the top is nicely browned. Serve on a doyley on a hot dish. Place the fleur on the dish by means of a slice. TO IRON VELVET To obtain the best results when ironing velvet, fix the iron securely, upside down. Then run the material easily over the surface. Velvet should not be pressed in the ordinary way because its heavy weight affects the pile, but if run lightly across the flat of the iron as suggested the pile will not be injured. To freshen velvet hold in front of a steaming kettle and then shake well before hanging up.