Domestic

New Zealand Tablet, 6 October 1921, Page 41

Domestic

By Maureen

EGOLESS CAKE. Cream one cupful of sugar and a half a cupful of butter add a cupful of milk and two cupsful of sifted flour, to which has been added two tcaspoonsful of baking powder and one of cinnamon or one-half of grated nutmeg, as preferred. The flour should be sifted several times; until light and fluffy. LAYER CAKE WITHOUT EGGS'. One cupful of sugar, quarter of a cupful of butter,, one cupful of sweet milk, one teaspoonful of soda, two of cream of tartar, one tablespoonful of cornflour made smooth in a little milk, and two cupsful of flour. Sift soda and cream of tartar in flour. Bake in thin sheets and put together with any preferred filling. CURRANT OR RAISIN GEMS. One cupful flour, half cupful milk, half cupful sugar, one egg, one tablespoon butter, one teaspoonful bakingpowder, one-eighth spoonful salt, half cupful raisins or currants. Cream the butter and sugar. Add the wellbeaten egg. Sift in the flour, salt, and baking-powder,, then add the milk. Beat well for five minutes. Mix in the floured raisins or currants. Drop from a tablespoon on to a well-buttered tin and bake in a hot oven. mutton broth. Use a tablespoonful of barley, one pound of lean mutton, and one quart of water. Cut the meat in small pieces,, and wash the barley ; then simmer together for four hours. Add more water as the water boils away. Strain, cool, and skim off the fat. Warm as much as is needed for a serving. MOULDED APPLES. Six tart apples, half a cupful of cold water, two teaspoonsful of gelatine, two cupsful of sugar, juice of one lemon, two cupsful of boiling water. Soak the gelatine in cold water for five minutes. Make a syrup of the sugar and boiling water. Pare and core the apples and cook in the syrup; turn them often to keep them whole. When tender, remove from the syrup and arrange them in a serving dish; add boiling water to make one pint. In this dissolve the gelatine; add lemon juice and strain over the apples. Let stand until the jelly stiffens. Serve plain, with whipped cream or custard sauce. HOW TO PRESERVE PARSLEY. Parsley may be preserved by drying in the same manner as other herbs. Another method is to wash it free from sand, and, after removing the coarser stalks, dip into boiling water which is slightly salted. Just scald in this way

for a couple of moments, drain . and shake it free from water, then dry as other herbs. This method of drying is usually adopted when the parsley, is needed for garnishing purposes. It should, of course, be stored in corked bottles, so that the small sprays of parsley may be used as desired. When wanted for use, just soak in warm water for a few moments. beauty. i There is no royal road to beauty, as most of us know, yet we have right within reach every requisite for good health, and good health means good looks. Fresh air is one of the first essentials. It costs nothing and there is plenty of it for everybody. Sleep with your windows open and breathe the fresh pure air all night, and in the morning you will not have that languid feeling, as though you had no energy to meet the day’s requirements. Don’t be afraid of fresh air, and don’t he afraid of water. Tt is cheap cheaper than medicine. Nature provides it bountifully. Drink it, drink a lot of it every day, and bathe two or three times a week. EXERCISE AND HEALTH. A certain amount of physical exercise is imperative in order that the functions of various organs receive stimulation. Lack of exercise makes the blood sluggish, and the impurities are thrown from one organ to another without being expelled from the body. Exercise stirs the circulation and encourages deep breathing, which enables the lungs to throw off the impurities more freely. Each man, woman, and child should try to measure what individual health means. He should be brought to realise how easily it can slip away never to return. A single violation of a law of nature may mean death, or, what is worse, a lingering illness. We are vigilant in watching our money lest it slip away and leave us impoverished, and yet we are prodigal with our physical resources, forgetting that the poorest individual is he who has lost his health.