The Home.

Digger (Invercargill RSA), Issue 8, 7 May 1920, Page 12

The Home.

AFTERNOON TEA RECIPES. Crescent Rolls. — Delicious little crescent rolls are mad© by mixing three-quarters oi a pound of flour with a teaspoonful o! baking-powder, a pinch of salt, and i breakfast-cupful of sour milk. When thi mixture is well blended, work in a smal piece of butter. Divide the dough into three portions, knead it, roll out half ai inch thick and as round as possible, Divide into four portions, and, takini the point of the triangle, roll out and press the ends together to form the crescent, brush over with milk, and bake ia a brisk oven for fifteen minutes. Cheese Scones. — Take one egg, one ciif milk, half cup warm water, one heaped cup flour, quarter cup crumbled cheese, saltspoon salt, one and a-half teaspoons baking powder. Mix all together. The batter should be thin enough to drop from the spoon, but not too thin. Bake in patty pans, and split and butter while hot. ; These scones are simply delicious if servcd t hob for lunch or afternoon tea. ) Scotch Wafers. — One cupful of fine oatmeal, one cupful of rolled oats, tw o ! cupfuls of flour, quarter cnpfnl of sugar, | a teaspoonful of salt, one-eighth teaspooni ful of soda, quarter cupful of butter or , lard, and half a cupful of hot water. Met | bod • mix the first named six ingredients. Melt the shortening and add to first mixtuTe. Toss the whole on i to a floured board and roll out as thinly as possible. Shape with a cutter, or with ; a sharp knife, and cut the paste infcj sirips. Bake on a buttered sheet intj slow oven. Cheese Biscuits. — Four ounces of flour, 2oz margarine, 2oz grated cheese, pepper, salt, cayenne, water. Rub the margarine into the flour. Add the grated cheese and seasonings. Mix to a stiff paste with cold water. Knead lightly, roll out thinly, prick well, and cut into rounds, Phc9 on a greased tin, and bake in a • quick oven for seven to ten minutes. Oatcakes. — During the winter oatcakeJ are specially popular. Mix together half a pound of medium oatmeal, quarter of a pc-und of flour, and a teaspoonful each o salt and baking-powder. Rub in three ounces of margarine, and add enough oo j water to make a stiff dough. j lightly on a floured board, roll out a q«9r' j ter of an inch thick, and cut into roun ■ . Bake on a greased tin about twenty j minutes in quite a moderate oven. HOUSEHOLD HINTS. Every time a room is turned out all th« | f urniture should be rubhed over wi 9 damp wash leather. This prevents fing9 i rnarks, and the f urniture needs very 1 j cleaning with polish. Brass articks j be treated in the same way, on'^ ... J should be afterwards polished W1 . j warm duster. For paint auud enar^ ^ | surfaces all that is required is a 3 wash-leather. . y j Tc- prevent match marks on 3 ■ surface, dip a piece of flann^ m j vaseline, and with it go over the j rubbing it hard. A second rub ing j a dry piece of flannel completes ^ A thoughtless person may strike a ^ there all day and neither get a 'g j make a mark*.