Domestic

New Zealand Tablet, Volume LII, Issue 45, 25 November 1925, Page 59

Domestic

By Maureen

Gooseberry Fool. —Trim and wash 1 pint of gooseberries p put them with ooz of sugar in a jar in the oven with no water, until soft; pass them through a sieve into a basin, and mix in J-pint of cream. . Gooseberry Meringue.—Wash and trim 21b of large berries and steam them in a covered jar with the desired quantity of sugar, and a flavoring of lemon rind, grated, and ground ginger. When tender turn out into a dish. Whip the whites of 2 eggs quite stiff. Mix in loz of fine sugar, and spread over the hot fruit. Sprinkle pink sugar over the top, and serve cold with a custard made with the yolks of the eggs, and a suitable flavoring. Gooseberry Batter Pudding. Prepare the desired quantity of fruit, and three-parts fill a piedish. Sprinkle sugar and ground ginger among the berries, and pour over a smooth batter of flour, 1 beaten egg, and milk. Bake in a steady oven. This is a very wholesome way of giving gooseberries to young children. Gooseberry and Raspberry Jelly.— each of large green gooseberries and fresh raspberries. Trim and wash the berries, and put both fruits into the preserving pan. Cover with water, and boil until all the juice is extracted. Strain through a coarse kitchen cloth, return the juice to the pan with 11b of sugar to every pint of juice, and boil until it turns to a jelly when poured out. Cover securely when cold. When You Make Pastry. The fat should be lightly but very thoroughly rubbed in with the tips of the fingers, never with the palms of the hands. The water should be added gradually, but quickly, to prevent hard lumps being formed and to keep the consistence of the whole mass uniform. A knife should always be used for mixing, it being so much cooler than the hand. Some little practice is necessary to acquire the light, firm, even pressure and dexterous movements upon which success so largely depends. Paste should never be rolled backwards and forwards, but in short forward rolls, lifting the rolling pin between the rolls. Puff paste should never be rolled off the edges, as this may force out some of the air; it is better to thin the edges by a little pressure or an inward roll. Puff paste is allowed to stand between the turns in order that the butter may harden, and thus keep the layers of paste and .butter separate. Paste to which baking powder has been added should be put in the oven as speedily as possible, otherwise some of the effect of the baking powder is wasted, its action beginning immediately the paste is moistened.

Household Hints. A boiled suet pudding made with equal, quantities of - stale bread (soaked in cold water and squeezed dry in a cloth) and flour is far superior to one made with all flour. Instead of toasting bread for soup, porridge, etc., try drying it or roasting it till crisp in the oven. A little dry mustard rubbed on the hands will remove the smell of fish from them or any other disagreeable odor. Fish may be scaled much easier by dipping in boiling water for a minute. To extract onion- juice, cut the top off the onion and press the heart with the spoon. When apples are cored for baking, a delicious dish may be made by filling the hole with orange marmalade. When there is an unusual amount of sweeping to be done, and you are not fortunate enough to posses a vacuum cleaner, the next best and cleanest way to sweep, without raising dust, is to shred and dampen a feu' newspapers, and then scatter them.wherever the sweeping is to be done. ’ When you sweep, all the dust that is swept from the rug or carpet, or floor, adheres to the M-et paper and prevents its settling on the furniture or other objects in the room.