DOMESTIC

New Zealand Tablet, 10 March 1921, Page 41

DOMESTIC

(By Maureen.)

Grape Catsup.

Wash, drain, and put into a preserving kettle. Mash well, place on the fire and cook until tender, then strain. To every 101 bof pulp allow 61b of sugar, one. tablespoon each, of cinnamon, cloves, allspice, and pepper, and a teaspoon of salt.

Oriental Chutney. Mix 31b of apples (pared and cored) with lib of stoned tamarinds, fib of seeded raisins, a head of garlic, two red pepper pods, and loz of grated ginger root. Pound all together until reduced to a pulp, then add one pint of brown sugar, a tablespoon each of currant or cherry jelly and tomato catsup. Mix well together and seal up in small jars. ,

Muffins.

One pint of water, one pint of milk, two eggs, a piece of butter the size of an egg, a piece of lard the size of an egg, one teaspoonful of sugar, and three teaspoonfuls of baking powder, salt to taste, and enough flour to make as stiff as cake batter.. Beat the eggs light, then add the milk and water, then the salt, flour, and sugar, then the butter and lard melted. After this is finished, add the baking powder. Bake 15 minutes in well-greased pans in a hot oven.

To Make Chutney.

Chop 41b of firm, ripe tomatoes, and put in a porcelain-lined saucepan with lib of sliced apples, half a dozen small white onions, finely minced, and a pint and a half of best vinegar. When it begins to boil add lib of brown sugar, loz cf crushed mustard seed, 3,0 z of grated finger root, 4oz of salt, half a small teaspoon of cayenne. Let the mixture boil until soft, rub through a sieve and set aside to cool, stir daily for three or four days, then cork tightly in small jars. •

Apple Chutney. Pare and core 51b of apples, and cook them in a porcelain-lined kettle with 21b of brown sugar, and two quarts of best vinegar. When quite smooth and thick turn into mi earthenware dish, and add 21b of finely-chopped seedless raisins, a minced clove of garlic, loz each of ground mustard seed and ginger root, 4oz of salt, and three pods of chopped. red pepper.' Mix all well together and let stand for eight hours. Then stir until perfectly blended, put in small jars, and cork tightly. Keep in a cool, dry place. This will keep for years. ,

Rust on Stoves.

Anyone can keep a gas-stove black "and- shining by applying linseed oil freely to it with a small paintbrush. Keep a:;soft cloth which has been dipped^ in linseed oil, and'go. over the. stove about once a week. The linseed oil acts as a. polish and also prevents: the stove from rusting.

;; : : A Frosting Hint. ' ; '9.M'oo To increase the amount of frosting for custards, tapioca, puddings, rice puddings, and the like, without increasing the amount of material used, take the whites of three eggs beaten as usual, and adding three teaspoon of sugar, drop the mixture . into a sauce-" pan of boiling water. It will instantly rise to the top, and will make a large amount of very light white frosting. This may be lifted out and "put into a bowl «or spread on the pudding and served at once while frothy. " •-.-.'.".

To Make Catsup. In making catsup, use a granite or porcelain saucepan; vinegar boiled in copper forms, acetate of copper, which is a greenish poison. Always stir catsup with a glass or silver spoon. The vegetables and fruits should be fully ripe, solid, and free from decay. Put' the ingredients through a colander, then through a sieve to make the pulp fine. Simmer rather than boil, and stir often to prevent burning. Mix and sift all the condiments before adding them to the pulp. Seal catsup in bottles, which should be perfectly clean and free from cracks. If they are stained inside put some finely chopped raw potato in them, add a little water and shake vigorously. Soak the corks in boiling water; while hot drive them into the bottles as far as possible, then cover with sealing wax; over this tie two thicknesses of cloth saturated with the wax. Seal the catsup while hot. When cold, put away in a dry, cool place, resting the bottles on their sides. v -i i :.