HOUSEHOLD HINTS.

Taranaki Daily News, Volume XXXXV, Issue 14, 17 January 1903, Page 4

HOUSEHOLD HINTS.

USEFUL INFORMATION FOR THE KTTCHEN. - Cxiah Biscuits. —These ktep splendidly. Pat two pounds «f Vienna floor into a basin. Add two level teaspoonfuls of salt. Mix to s firm dough with cream. Knead wslL 801 l out till as thin »s a piece of b'otting paper. Oat into rcunds the size of • breakfast cap. Meat a girdle, or thin iron bakingsheet, on the top of the stove. Floar it. L-.y en some biscuits. Bake one side till it begins to blister and tarn brown, then tarn snd brewn the other, rhe blisters are characteristic of these biscuits.

Pjjhck of Walii* Puddthg.—Beat, lib of butter to a cream, with 3cz. of cstor sugar, and five eggs, one. by one, beating each for three minutes. Mix in £lb of chopped raisinr, 2oz. of citron I cut in strips, and §lb of sifted flour. Boil in battered mould for three hourr, and serve. Here is a suitable siuce fnr, this pudding: Rasp a lemon with lump sugar, using about 2 z. of the sugar,' crush and pat it in a small saucepan l with a winega'-sful of sherry and half a 7 gill of brandy. Add a gill of melted batter eauce, and stir well till ho f . Rics Ann Ego Satouby.—Required: Boiled rice, butter, two eggs, peppe<-, and sale, hot buttered toast. ' Take a tablespoonful of boiled rice, 2oz. of butter, two eggs, pepper and fait to „ taste. . Melt the butter in a saucepw, •then add the rice, pepper, and fa't; break the two eggs in the saucepan, and stir them for a minute over the - fire. Have ready some hot toast, butter this well, heap the mixture en the toast, cut into squares, and serve at once with a small piece of pireley laid on the tap. This recipe is sufficient, for four persons. It cm alto be made j with Parmesan or Gruyere chefsa instead of wi.h eggs, if preferred. Fobget-Me-Not Oeihge*.—To ev;ry • pound of pounded sugar allow the j whites of two eggs, whisk the whites of j the eggs, well stir in the sugar ; beat ■ this mixture for a quarter ef an hout, skin the oranges, remove ae much of the white as possible; a thread through the centre of .each orange, dip them into the sugar, tie them to a stick, place this acrses the oven, Ist them remain nntO dry; when they have the appearance of balls of ice, care must be taken not to have the oven too fierce, or they will scorch, which will entirely spoil their appearance. Time, h»lf an hour.

Bristol Cjlkc.—lngredients : Six ounces of butter, three «ggg, eight ouncei of brawn sugar, half a pint of miHr T half a pound of flour, half a pooad ef ground net, two teaspoenfuls of b&king-pewder, one pound of currants, four ouncM of candied peel. Beat the batter te a cream; add the eggi—the yolks and whites mus 1 . be v beaten separately. The milk should be sour if possible. Mix the flour, ground rice, baking-powder, currants, and candied peel. Out up small in a separate basin; then odd to the ether iagredieats and beat well together for a quarter of an heur. Bake in a moderate ovea for two hours.