HOUSEHOLD HINTS.

Taranaki Daily News, Volume XXXXV, Issue 30, 4 February 1903, Page 4

HOUSEHOLD HINTS.

USEFUL INFORMATION FOR THE KITCHEN. Tba Cakes.—lngredients : Two cups of flour, half a cup of milk, one tablespoonful of butter, one quarter of a cup of sugar, one egg, oue tablespoonf ul of currants, one half-teaspoonful of bakingpowder. Beat tbe sugar and butter to a cream, then add the egg and milk, well beaten, then the flour, into which the baking-powder has been sifted, and, last of all, add the currants, well washed and dried, and dredged with flour. Roll out the dough, and cut into rounds, and bake in a moderate oven to a good brown colour. Split open, butter, and serve hot. Rusks. —Three pounds of flour, six ounces of sifted sugar, six ounces of butter, one ounce of German yeast, and one and a half pint of milk. Rub the butter well in the flour, adding the sugar and a teaspoonfnl of salt; put the milk into a little warm water to the yeast in the usual way, mix it into the middle of the flour, so as to form a light batter, cover and Bet it to rise ; when risen, mix, and let it rise half an hour longer, then roll it into cakes about five or six inches in length and two inches broad, and bake in a moderately hot oven. When baked and quite cold cut them in thin slices and dry them on tins in a moderate oven, turning them over occasionally. h ■■- Obhse Btioxs. ounces of butter, a quarter of a pound of flout, two ounces of finely grated -cheese, two fresh eggs, a pinch of salt, cayenne pepper. Cream without heating the butter and flour ; when perfectly smooth, add tbe grated cheese, the yolk of two eggs, and the lightly beaten white of one ; season with pepper aud salt, stir all well together, and put into a cold larder for an hour. Then roll out until an eighth of an inch thick, cut into narrow strips, using the ruler so as to have the edges quite even ; lay on a well-buttered tin; bake in a moderate oven for six minutes. Take great care not to break the sticks when removing them from the pan. Serve on a fringed, mat with salad. Good Gingerbread. One cupful of butter, one cupful of brown sugar, two teaspooofuls of carbonate of soda, one cupful of sour cream or milk, four evgs, one tewpoonful of ground cloves, the same of ground ginger, half a teaspoonf ul of cinnamon, a pinch of salt, one pound of flour, one cupful of molasses. Cream the butter, add the brown sugar, and beat until very light and creamy. Dissolve the soda in a little warm water and add it to the sour cream or milk ; mix with the molasses ; beat separately tho whites and yolks of the eggs, then mix together. Mix together the cloves, * ginger, cinnamon, and salt with the flour.; add the eggs to the butter and sugar, then the molasses and cream ; beat in tho flour as quickly as possible, beating until quite smooth. Turn into a shallow greased pan, bake in a moderate oven for half an hour. Brown Celery Soup.—lngredients : Celery, a quart of stock, one large onion, scraps of bacon or ham, one and a half ounces of butter, one ounce of flour; a little castor sugar. Well wash eighteen or more sticks of celery—outer sticks will do—and the better pieces can be saved for stewing. Boil them till soft in a \juart of good stock, in which may be put one large onion, and any scraps of ham or bacon that you may have. When the vegetables are soft, remove the bacon