DOMESTIC

New Zealand Tablet, 10 April 1919, Page 41

DOMESTIC

(By Maureen.)

Egg Sauce. To a pint, ox* two cups, of white sauce, add three hard-boiled eggs cut into slices or small dice, and, if liked, a .tablespoonful of chopped parsley. Salad Sauce. v Two yolks (hard-boiled eggs), pinch of sugar, three tablespoonfuls of cream, salt and pepper, one tablespoonful vinegar, half-teaspoonful made mustard. Mix grated yolks, sugar, pepper, salt, and mustard together. Add the vinegar. Mix well. Very carefully stir in the cream. The white of the egg can be used for the salad. Salad. Cut some boiled beetroot into scraps, and lay aside. Cut the scraps into neat pieces. Shred a few stalks of celery, and cut some boiled potatoes into squares. Mix together in a basin, and add two tablespoonfuls of salad sauce. Pile up on a fancy dish, and coat with the sauce. Garnish with the strips of beetroot. Blackberry Jam. Gather the fruit very dry, and for every lib allow 41b of brown sugar. Put the fruit and sugar into a preserving pan, heat very gradually. When the sugar has quite dissolved, bring to the boil, cook for fifty to sixty minutes; Be careful to stir often while heating and boiling this preserve, as it burns quickly. Blackberry and Apple Jelly. To every 61b of apples allow 41b of blackberries, 1 gallon of cold water. Well wipe the apples, cut into quarters, but do not peel or core them. Add the blackberries, being quite sure they are not over-ripe or damp, or the jelly will not probably “set” or keep well. Cook all well until the apple is pulpy. Drain through a jelly bag. Put the resultant juice into a

clean * pan, boil for twenty minutes , then add the sugar, i well warmed in the oven, lib to every pint of juice. Boil fast until a little tested on a plate sets very quickly. Fill jars in the usual way, stand them in the sun or a cool oven for a few hours. Cover when quite cold. To Bottle Blackberries. ;•■■■ Make a syrup by boiling two quarts of cold water with lib of sugar for -30 minutes. Be sure to gather the fruit on a vex dry day, rejecting all over and under ripe berries. Fill clean, dry bottles with the berries, fill up with prepared syrup, cold, cork tightly. Put the filled bottles into a deep pan, allowing enough cold water to reach to the necks of the bottles; put a, little straw or even newspaper .at the bottom of the pan and round each bottle, to prevent breaking. Bring the water gradually to the boil, continue until the contents of the bottles reach boiling point. Take the pan off the fire, but leave the bottles in the pan until the water is cold. Household Hints, A marble boiled in milk, porridge, custards, etc., will automatically do the stirring as the liquid cooks, and so prevent burning. When steel becomes rusty, rub it with a piece of emery paper that has been dipped in turpentine. Polish with a fresh piece of emery paper, and you will be delighted with the result. Directly after turning off the gas, place the lid of a small round tin box on the top of the glass chimney. Tins excludes all dust from the burner. By doing this, a mantle should last a season. One of the most effective ways of cleaning bamboo furniture is with a stiff nail-brush, and common salt and water. Use warm water, and put into it a good quantity of salt, as this will prevent the bamboo from turning yellow when it dries, as it is apt to do if plain water is used. After washing, rub dry with clean, clothe.