HOUSEHOLD HINTS.

Wairarapa Age, Volume XXV, Issue 10713, 15 October 1913, Page 2

HOUSEHOLD HINTS.

Cabinet Pudding.—Well grease a pudding mould. Decorate the sides with the halves of crystallised cherries. ' Place some stale sponge cakes in the mould. Then beat together two eggs, add half a pint of njiik and beat again; stir into this a tablespoonful of caster sugar and a teaspoonful of vanilla flavoring. Pour r this in£o the mould, cover with greased, paper and steam for one hour. Raisins or candied peel may be used to decorate the njould in place of cherries if preferred. Pickled eggs.—Take sixteen eggs and boil for twelve minutes, then dip into cold water and remove, the shells. Put one. quart of vinegar into a stewpan with half an ounce ,of black pepper, half an ounce of- cayenne and half an ounce of . whole ginger. Simmer for ten •. minutes. Put the eggs in a jar and pour over them the boiling vinegar and spices. Allow to get cold, then tie down and leave for a month, when they will be ready for use. This is an excellent pickle-for cold meats. Kliner: a Danish Recipe.—Two eggs and half a cupful of sugar beaten lightly togetherj half a cupful of sour cream, half a teaspoonful Of baking soda, a little nutmeg, add two and a half cupfuls of flour, which will make a -dough sufficiently stiff to roll out on a floured board; then cut in about two "and a half inch dia-mond-shaped pieces, cut a slot in the centre and double one end through the hole. Drop into a pan of hot lard and let them turn to a light brown.

Home-made German Sausage.— ; Take one pound of beef -stake and free it all skin and fat, cut < into small pieces, add one pound of j uncooked bacon, also cut into small pieces, and pass both together twice j through a mincing machine. "Then , place the meat in a basin, add half ' a pound of bread-crumbs, two teaspoonfuls of salt, on© teaspoonful of pepper, a nutmeg, grated, and two well-beaten eggs. Mix thoroughly and form into a sausage, tie tightly in a cloth and boil for two hours. Kemove cloth while the sausage is still hot. and when cold cover with brown glaze, ,_ I Tea Cake.—Beat to a cream two ounces of butter with four ounces of castor sugar. Then beat well two eggs, adding to them two tablespoonfuls of milk and a drop or two of lemon or vanilla flavouring. Next mix six ounces of flour with half a teaspoonful of making powder and a pinch of salt. To the beaten cream alternately mix a little egg and milk with some of the dry' ingredients, beating the mixture well. When all is and thoroughly beaten, the mixture is put into a shallow greased and-'floured cake tin, and/It is bak-.-e'd in a moderately heated oven for from twelve to (fifteen minutes. When required, the cake should; be cut into little fingers and squares, with a little jam between. Macaroni Cream.—Throw half a pound of macaroni into fast-boiling water, with one teaspoonful of salt and one ounce of butter. Boil fast for twenty minutes, stirring occasionally with a wooden spoon. Meanwhile make a good white sauce with two ounces of melted butter, two ounces of grated. cheese and one ounce of flour—this should be stirred all the while intoy a smooth velvety, cream and not allowed to curdle. Keep hot and covered until the macaroni is cooked and has been well drained and returned to the pan, to which add the cheese and butter and the white sauce to be heated together over the fire, at the tast minute adding half a pint of cream; but take care that the macaroni does not overcook and become insipid and sticky. Serve at once.

To Wash a Veil.—Squeeze the veil in soapsuds several times and then rinse it in two waters, using a little blue in the last rinsing for black or blue veils. Then a little cold starch should be mixed, in the proportion of a teaspoonful of powdered starch to a pint of lukewarm water; .squeeze the veil twice loosely through this solution, shake .it out and roll it with

I newspapers. Then pin tlie lower edge I of the veil straight along the edge ! )of the table. Iron with a hot iron, and the net will have the crispness of I a. new veil. Chiffon veils or scaives may also ho washed, but should be ironed on the ironing-board and need no starch. Tulle hows may be done up freshly in the same manner a ,-neish veil. THE .VEGETARIANS' CORNER. Banana X^annelon. —Mix six ripG * bananas and chop a cupful of pea- ■ nuts. Mix four tablespoonfuls of cornflour carefully in. a cupful of water and add the nuts and banana pulp, with a teaspoonful of salt. Put tb? mixture in $ cau stand the f tan in boiling water. hours. Turn out on a hot plattei and i serve with white sauce. Peanut coup.—Take two tablespoon ■ fuls of peanut butter and one tablespoonful of browned flour (plain flour may be used, but browned is to be ' preferred - !; creaiu together and 3 pour slowly over this • one pint of boiling water, stir constantly to - keep smooth. Season with salt and pepper. Add to this one pint ot scalded milk, if too thick, add more hot water. Serve immediately with croutons or crackers. Egg Savoury.—Put the yolks or as many hard-boiled egg* as may be required in the centre of a warmed a meat difih. Shred the whites of t e s et*gs and place them in a boidei ai- - ound the yolks. Make a white sauce s with a teaspoonful of butter, one r dessertspoonful c« St>U r and ft teacup-. * ?ul of milk', and flavour this sauce a, with a blade of mace and a little a piece of lemon rind. Add a boiled r chopped onion to the souoo, and also - sauce is then poured over the ar- ■. ranged eggs.