Domestic

New Zealand Tablet, 10 April 1913, Page 57

Domestic

By Maureen. Home-Made Wines.—When you send your name and address, not necessarily for publication, but as a guarantee of good faith, your request for the recipes will bo complied with. .'-'-W:.:'-' '''•"■. Caper Sauce (for Boiled Mutton or Fish). Take one cup of liquidthat which the meat is boiled in will do—add one each good dessertspoonful of flour, butter, vinegar, and chopped capers: First add the flour, dissolved in a little milk, boil up -and add other ingredients. Season to taste. Buttered Eggs. Take four eggs and beat in a warm basin, place two ounces of butter in, and stand in a pan of boiling water, and stir until melted. Pour the eggs in and bake until set. Butter a slice of toast, spread the mixture over, and serve on a hot dish. Garnish with slices of hard-boiled eggs. Damson Preserve. To every pound of damsons put lib of sugar. Put lib of fruit in a stone jar, spread over lib of sugar, and repeat until the jar is full. Cover with a plate, and bake six hours in a good oven. They will taste like prunes. Apple Sauce. Take 61b of apples, 31b of onions, and put through the mincer; add 31b of brown sugar, two cloves or garlic, half-teaspoonful of cayenne, half-teaspoonful of mixed spice, one tablespoonful of salt, and enough vinegar to cover. Boil slowly in an enamelled pan for five hours. Strain through a colander and bottle. Rabbit Pie. All rabbit pies must be put into a very hot oven (when first put into) or they are not healthy the heat may then be lowered gradually. Cut up two young rabbits ready as for boiling; put them into a bakingdish and cover each layer with minced fat bacon, season with minced parsley, shallots, and mixed whole spice. Cover the dish with a good dripping paste. A small jar should be put into the pie, and a gill of good stock. When the pie is cooked, through the hole at the top pour another gill of good boiling stock. Serve very hot with a dish of mashed turnips and a tureen of nicelyboiled potatoes. To Extract a Splinter. None of the small accidents to which every one is liable is more annoying than to have a sliver of wood stuck into the hand. Moreover, it is very painful if not promptly removed. If the wood of the splinter is soft, its removal is not easy, if attempted with a needle or other sharp instrument. Steam may, however, be employed, without inconvenience or pain, and is very effective. A wide-mouthed bottle, such as a milk bottle, should be filled nearly full of water as hot as the glass will stand, and the injured part placed over the mouth of the bottle, pressing down slightly, and preventing any steam from escaping. This will cause the flesh to be drawn down, and in a minute or so the steam will extract the splinter, at the same time relieving all inflammation. This is a simple bit of information, but well worth having. Household Hints. When making a ground-rice pudding, a great improvement to it is to add two teaspoonfuls of cornflour to the mixture. This makes it very creamy, and adds greatly to the flavor. Put garments that are stained with perspiration to soak for a few minutes in lukewarm water to which a little carbonate of soda has been added before putting them into the suds. If put straight into suds the soap will set the stain.