Domestic

New Zealand Tablet, Volume LII, Issue 4, 28 January 1925, Page 59

Domestic

By Maureen

ZSffi Sponge Cakes Without Eggs. j| One cupful, of sugar, one cupful of milk, -Up) cupsful of flour, and two teaspoonsful W baking powder. : Beat all well together, and bake in a moderate oven. H : Swiss Roll. One teacupful of castor sugar, one teacupful of fine flour, a teaspoonful of baking powder, two eggs, some stoneless jam. Put i the dry ingredients together, break the eggs into them, and beat for five minutes. : Pour j into a well buttered pudding tin. Bake for three minutes in a very hot oven. Turn on to a sheet of sugared paper. Spread with jam and roll quickly. Sponge Cake. -: ; Beat until stiff two egg-whites; add onethird a cupful of sugar gradually beating with •the egg beater, then remove egg beater and add the yolks, of two eggs which have been beaten until thick and lemon-colored, with two tablespoonsful of cold water; put into a measuring cup three-quarters a 'talblespoonf ul of cornflour, add bread flour to make one- ' half a cup, then add one-third a teaspoonful - of baking powder and one-eighth a teaspoon- ; ful of salt; sift these dry ingredients and , beat well into the egg-mixture. Flavor with one-half a teaspoonful of lemon extract, or ; vanilla, if preferred. Custard Filling. Scald one cup of milk in the top part of , t the double boiler; mix together one-half a. [fcj&il of sugar, three tablespoonsful of flour, and a few grains of salt; add this to one egg, slightly beaten, .and pour over this mixture ' the scalded milk; return to double boiler, ! stir constantly till thick; cover and let cook : twenty minutes. Cool and flavor with one- " quarter a teaspoonful of lemon extract and ! one-third a teaspoonful of vanilla. ' Milk in Salad Dressing. Blend together four tablespoonsful of flour 1 with one-fourth a teaspoonful each of salt, i mustard and white pepper, and four table- ' spoonsful of softened butter. Dissolve one tablespoonful of sugar in one cup of warm < milk; add the flour and butter mixture, and < stir over fire until thick, and until boiling • begins. To get it smooth at this stage requires careful and constant stirring. Add gradually three-eighths to one-half a cup of vinegar, keeping up the stirring, then add two well-beaten eggs, and cook until eggs j are barely set. Beat for a while until the I mixture cools somewhat, first setting the < saucepans into a pan of cold water. i Household Hints. ||j .Lard will keep sweet for a time if it is : j removed from its wrapping paper and placed ; !in a covered jar or basin. ! A milk pudding or custard will not boil ! |s^ft, if a small bowl of water is left standing ' n> the bottom of the oven. J/ ) I*/"* no more trouble to make aground- ! | rice pudding with cocoa instead of plain | milk; and cocoa adds to the nutritive pro-

perties of the dish. Prepare cocoa as for drinking, and use with the ground rice in exactly the same way as plain milk is used. Steel that is rusty should be cleaned with a cut onion and left for a day. Afterwards it can be polished either with emery powder and paraffin, or with a paste made with brickdust and turpentine. A few drops of olive-oil in the last rinsing water when the head is washed gives the hair a gloss without making it greasy. Put a bag containing hot water to your feet when you have a cold, to your (back when you have a backache, or at the nape of the neck when you have a headache.