HOUSEHOLD HINTS.

Taranaki Daily News, Volume XXXXV, Issue 25, 30 January 1903, Page 4

HOUSEHOLD HINTS.

USEFUL INFORMATION FOR THE KITCHEN, WALtror Cake.-logredi-n's: Two and a half ounces of flour, four ounces qf castor sugar, four ounces of butter, and p=elel walnut?, four fgg J , half a teaspoooful of biking p wder, and a few drops of vanilla essence. B.at the bu ter and mg<r to a cr a »>, then tdd the fl ur, in wbkh th n p w.'er h»s been well mixed CLi_,p the walnuts, and add to the flour, etc. Take the whites of eggs only, whip to a very stiff froth, atd be.t lightly into the ba'ter. Ptur into a greased p'e di hj, and bake for an hour in a moderate oycD. When the cake is half b ike-1, ■cat'er a few kalvei and nicely peeled walnuts over the top. Scotch Mutton Broth.—lngredients : Stock the leg of mutton has been boiled iu, five carrot', five turnips, two onions, four tablespoonfuls of Bcotch barley, a little silt, parsley. Remove the fat cfl' the t ip of the stock. Cat up tbe vegetables in'o dice, stir ia the barley, wcil washed in cold water; add sjlfc to taste aud a little chopped pirsley, and stew alTtogetber for three ■ hours end a half. Cheese asd Ham Toast.—lngiedieats: Four ouLces of cheese, two table'poonfu's of milk, ciyeni • pepper, salt, butwred toas , sime tbin slices of

ham. Melt the cheese in a eauc pan over the fire, and add the milk, first having made it hot. Season with eayeana pepper and salt. Have ready some buttered toast cut into wide strips, over time lay the slices of ham, s'ightly broiled, f-pread the mixture of cheese thickly over these, and serve very hot. Golden Pudding. Quirter of a pound of flour, quarter cf a prnod of breadcrumbs, quarter of a pound of svfct, quarter of a pound of sugar, quar er of a pound of marmalad-, one egg. Mix all the ingredients well together, put them in a buttered basiD, and boil for three hours.