Domestic

New Zealand Tablet, 6 May 1915, Page 57

Domestic

(By Maureen.)

Savory Rice. Two ounces of grated cheese, of rice, I pint of milk, some breadcrumbs, pepper, salt, dripping. Wash the rice thoroughly and cook until tender ; stir in half the cheese, pepper, and salt to taste. Well grease with dripping a pie-dish, sprinkle in some breadcrumbs, put in the rice, scatter rest of cheese on top with some more breadcrumbs and some small bits of dripping. Bake in a hot oven 20 minutes. Serve hot.' Apple Ginger. Bruise l|oz of whole ginger, put it into a small jar, and pour over sufficient whisky to cover. Let this rest for three days. Then cut 31b of apples into thin slices after coring and peeling, add 21b of white sugar and the strained juice of two large lemons. Simmer with the ginger and whisky very gently until the apples are transparent, but not broken. This is not for preserving, but for immediate use. Sponge Pastry an Chocolate. Take 2oz of butter, sifted sugar, and flour. Beat the butter to a cream, beat up 2 eggs and add, then beat, in the sugar and flour. Take 2 square tins about the same size, put the mixture on these about the thickness of half a crown. Bake in a moderate oven about twenty minutes to half an hour: when done, spread apricot preserve over one, and put the other piece of pastry on the top: press both firmly together, then cover with the chocolate icing. Before it is quite cold cut it into fingers. Add flavoring if liked. Orange-flavored Bice Pudding. Tie up in a cloth four tablespoonfuls of rice, leaving plenty of room for swelling; boil in water till quite tender; set it to drain. Cut off with a knife very thinly

the rind of a large orange, put it into a saucepan with, a pint of milk ; when it boils, pour it over two ounces' of cornflour, previously mixed up with a little cold milk or water; then boil it for eight minutes, stirring continually, and add to it six ounces of sugar and a piece of butter or lard the size of a nut. Now pour it over the rice, stir and mix it well, taking out the orange peel. Put it into a well-greased pie-dish, with a few pieces of lard or butter on the top, and bake for thirty or fortyminutes. This pudding can be boiled by adding to it two or three eggs to ensure its turning out of the basin. . Removing Stains. -"" . Paint.— the paint is fresh, turpentine, alcohol, or naptha will probably take out the stain. If the stain is old and dry, try chloroform. Put the portion of fabric to be cleaned over several thicknesses of clean cloth before trying to clean it. Grease.—-Use French chalk for grease spots. Apply it thickly and let it stand for several days. If this is not effective, sponge the material first on one side, then on the other, with spirits of wine. Then press over a piece of thick linen. Candle Wax. Put a sheet of blotting-paper under the spot and another over it. Heat with flat iron and the wax will be removed by blotting-paper. Milk,—White soap and warm water should be used to take out milk stains. .It should be used immediately. Ink.—There are several good ink eradicators on the market, and it is well to have a bottle of one of these on hand. Another method is to dip the inkstained article into milk. The milk should not be allowed to dry on,» but if it does not remove the ink within a short time it should be washed out and a fresh application of milk made. Tea Stains.— Clear warm water should be used to remove tea stains.