Domestic

New Zealand Tablet, Volume LII, Issue 8, 4 March 1925, Page 59

Domestic

_ Maureen

Canary- Plidding.

HEALTHFUL OLIVE OIL.

Jl Sappily; for humanity, pure olive oil, that health-giver and beautilier, prohibitive in price during the war, is again within the roach of the average person, a matter for congratulation among' all .who understand its value; Medical authorities unite in saying that pure olive oil is nourishing, fattening, easily, digested and one of the greatest henutitiers konvvn.

’ Three ounces (lour, Go/, sugar, 2oz butter, 2fegg’s,; 2 tea.spoonsful baking powder, 2 ■ spoonsful milk (about). Beat the huttor and sugar together, add 1 egg and a tablespoonful of Hour, mix well in, add the other egg and a. little flour. Mix remainder of flour. and .baking powder together, stir them lightly in, . add milk to form a fairly thick hatter, beat well for a few minutes, then pour into a well-buttered mould and steam- for about 40 minutes. Serve with custard or' jam sauce.

Walnut Pudding.

Fourteen walnuts, one and a-half ounces of brown breadcrumbs, 2 eupsful of milk, 3 eggs, 2 heaping- tablespoons!' of sugar, I taaspbbnful of vanilla extract, Blanch the walnuts and chop them finely, and mix them with (lie breadcrumbs; put them into a saucepam with' the milk, and boil up; then simmer for ton minutes. Remove from the fire, and when cool stir in the yolks of the eggs one by one, the vanilla extract, and the sugar; .mix thoroughly. Beat up the whites very stiffly, and fold thorn in, pour into a wellbhttored' pudding dish, and bake in a moderate. oven for half an hour.,

Sunshine Cake.

—|.Threo-qnariers cupful of sugar, 5 egg yolks, li cupful flour, sal tspoon fill of salt, i teaspoon lid cream-of-tartar, 6 whites of eggs, 1 teaspoon ful lemon juice, 2 tablespoonsful orange flower water. Beat yolks of eggs until thick; add sugar, and beat again, then add flavoring. Mix and sift flour and crcam-of-.-tartar four, times, adding the salt. Cut and fold in stiffly-beaten whites, alternately with flour. Bake in an angel cake nan for one and a-quarter hours in a moderate oven.

"Oxtail Soup.

A tablespoonful to a liquor glass of olive oil taken' with or directly after meals builds up the system, tones and covers the nerves, makes Ha by flesh firm and the skin smooth and soft, banishing moth patches, smoothing out' wrinkles and giving the clear look of health to : the complexion. The, Italians and the French use the oil as a cosmetic and as a base of*many of their face creams.

For salads olive oil is unequalled either as mayonnaise, French dressing or the many cooked-■sauces in which it is used. Tint virgin or host grade of olive oil is cleanly pressed from the flesh of olives picked before perfectly mature;, grades are made from whole olives and the oil is often adulterated with peanut, poppy, and cottonseed-oils, hut these, substitutions may be. detected, as olive oil congeals at a higher temperature than others*. -

The a green and ripe pickled olives of Europe, Asia, and California arc as well known as the oil. The leaves and hark of the tree Were once thought to possess qualities like the Chinehona and the gum to have, health-giving properties, hut (o-day the Italians use the gum for perfumes, while the beautiful inlaid furniture hook racks, tables, and boxes made in Sorrento show the variegations of green, yellow, and black and the unusually high polish; to which the wood is susceptible..

“Not a thing broken or even scratched” is a tribute to the care and skill of our packers. Yon are assured of a like satisfactory service. The New Zealand Express Company, Ltd. Offices in all chief towns."

"One oxtail, 2 quarts-of stock or .water, 1 carrot, 1 turnip, 1 ion, sonic celery tops •or root, or a tcasnoonful of celery seeds tied in muslin, a bunch of herbs, 12 peppercorns, 2oz of dripping, 2oz of. flour, lemon juice, salt, popper. Cut the tail into small joints, wash'' 1 well and remove all superfluous' fat. Blanch the tail by putting it into a pan of cold water.../Bring to the* boil, then strain, and dry the pieces of tail. Put loz of the flour on a plate and coal the pieces of tail witli it; melt loss of dripping in a pan and when hot put in the pieces of tail and brown .Well all-'over,., add the stock or water and a pinch of salt, bring to the boil, shim, then add the prepared vegetables, herbs, and peppercorns and simmer gentry for about 4 hours orjCniil the tail is tender. Strain through ~<w sHgve and let the soup stand until cold. Remove the fat. Melt the. second ounce or ■ dripping in a' pan, add the rest of the flour, 1 and brown well, ~ then■„ gradually stir in the. skimmed stock. ;i Stir 'until.' boiling. 1 Put in : a fe\y nice pieces of tail, season well, . add 1- teaspoonful of lemon ;ice, and simmer for a few minutes, then serve.

We remind our town and country clients that wo have, opened up a new shipment of goods, consisting of new and fascinating Toilet Requisites also latest and up-to-date designs in { Toupees, Transformations, Pin Curls, Switches, Ear Puffs, Braidings, and Temple Waves; which we will bo pleased to show you, if a visit is paid to our wellappointed rooms. Waldron’s Creams for Day and Night use. , Astringent Lotions.. Tonics and Pomades for dandruff, falling and lank hair.

Correspondence promptly attended to— Strictly confidential.- - ",V i; 6