Domestic

New Zealand Tablet, 15 May 1913, Page 57

Domestic

By Maureen.

J-%? /Chocolate Gems. ■,- Melt a square of sweetened chocolate over hot water, add one-fourth cupful of granulated r sugar, two tablespoonfuls of milk, and cook until smooth. Cream together one third breakfast-cupful- of butter and one cupful of powdered sugar add "■ gradually the hot chocolate mixture and in successive order two eggs, onehalf teaspoonful of vanilla, one-third cupful of milk, and one cupful of flour mixed with one level tablespoonful of baking-powder. Bake in buttered patty;pans in a moderate oven. Dust/with; powdered sugar, for serving. :i ;• ~.'b^ v -"" : 'V. ...,,... A French Date Pudding. \ ,- Separate the yolks from the whites of three eggs, add to the yolks two tablespoonfuls of melted butter, one cupful of milk, a pinch of salt, four tablespoonfuls of sugar, and two cupfuls of; sifted flour. Beat-till smooth, then add three level teaspoonfuls of bakingpowder, one teaspoonful r of vanilla extract, and fold in the stiffly-beaten whites of the eggs. Pour into a well-greased baking dish, cover with whole stoned dates, and bake in a hot oven for half an hour. .Serve hot. with sweet sauce flavoured with vanilla extract or ..with cream. .. .',.".''' '■ '■'-"■.■ .V "■}-'- Wii ■-' ■ ■::'-!■ Chocolate Charlotte Russe. * . Half -ounce of gelatine, three tablespoonfuls of grated . chocolate, half cupful of powdered sugar, half a pound of sponge cake, half a pint of rich cream, and four eggs. Soak the gelatine in a very little cold water till tender, heat the cream to boiling point slowly, stirring frequently; add the sugar, chocolate, and gelatine, and-when these are dissolved, add a spoonful at a time to tho beaten yolks; set back upon the fire in a saucepan of : boiling water, and stir for five minutes till very hot, but do not let it boil. Take the cream off the fire and whip or churn to a standing froth, adding the beaten whites of egas towards the last; line a mould with sponge cake and fill it with the cream. ..v.' How to Remove Stains. v'i - There are few stains which cannot be removed, if treated promptly ; but if they are allowed to go through the. process of washing they may be indelibly 'set'' by tho action of hot or cold water. The following methods will be found useful in the removel of stains : - •■'" . -.- Blood.-—Soak in cold water to which ammonia has been added; wash in warm water with naphtha soap. Chocolate and Cocoa. —Soak in cold water; washin hot water. •■■■-...•■ Coffee.—Spread the goods over a basin and from a height pour very hot water on the stained pieces. Eggs.—Soak in cold water; afterwards wash in tho usual way. Fruit.-Boiling water, as for coffee stains. . • Glue.—Apply vinegar with a cloth until the stain is removed. Grass. Wash in alcohol or ammonia and water ; if the colors are not delicate use a paste made of soap and cooking soda. ;•-:'•■ Grease. Wash in warm water and soap, spirits of turpentine, benzoline, or ether. Ink.—lf the stain is fresh, soak the part in milk, and change the milk frequently. If the stain' is dry, wet it first, then pour oxalic acid on it, rub and rinse in several waters ; or wet the cloth in a saturated solutions of permanganate of potash until it is dyed a dark brown. Remove the permanganate with oxalic acid, and rinse in several waters. This method can be used only on white; fabrics. If it is carelessly used, or if the rinsing is not thorough, the oxalic-acid will destroy the fabric.