GENERAL CABLE NEWS.

Gisborne Times, 1 October 1909, Page 3

GENERAL CABLE NEWS.

w; ir-fWta> f %T#N- iLINE A Snowball.-Juki a pint oil, cream with a city- of white sugar, and add to it a pint of’ stiff.' ~ whipped cream. Freeze it hard as" possible, and allow it to stand for two hours. When it is required for use take two tablespoonfuls and mould the cream into balls, and into the middle of each pop a strawberry or, if preferred, raspberries, then roll the balls in grated cocoanut. Prune Pudding.—Half a pound of beef suet, lib stale bread, 'two tablespoonfuls of flour ; -}lb of the best prunes, |lb of moist sugar, one teaspoonful of salt, three eggs. Chop the suet very fine and crumble the bread; also chop the prunes; mix all the dry ingredients well together, and then add the eggs, well beaten, and, if necessary one gill of milk; boil in a buttered mould l'or three hours, and serve hot with sweet sauce. Lamb en Casserole.—This is a dish which can take care of itself during the cooking, and does not take long to prepare. Another point in its favor is that it can be easily kept hot or reheated. Required: 21b of best end of neck of lamb, lob of beef dripping, one large onion, one tablespoonful of chopped parsley, two tomatoes, two sticks of celery or a little celery salt; loz of flour, one pint of stock or water, two teaspoonfuls of red currant jelly, a teaspoonful of chili vinegar, salt and pepper. Wipe tlio meat with a cloth dipped in hot water, then divide it into neat chops. Peel and slice the onion, slice the tomatoes, and shred the celery. Melt the dripping in a fryingpan, put in the onion and fry it a good brown, lift that on to a plate, and fry the chops and then the flour. Next add the stock and stir over the fire until it boils and thickens. Put the tomatoes, celery, onion and. parsley in a casserole, or use an ordinary stewing jar with a lid; lay the chops on these, sprinkle them with the salt, pepper, and vinegar, pour in the sauce. Lay a piece of greased paper over the top of the casserole; put on the lid. Put it in a slow oven and let it cook very slowly for two and a-lialf hours. Then, if you wish to use wine, add it and the jelly, and see that it is nicely seasoned and very hot. Pin a neatly folded dinner napkin round the casserole and serve.

Baked Meat Souffle. —Lock down the. list of ingredients for this dish, and you will find nothing there which cannot be procured in even the most out-of-the-way country village. It is an excellent way of utilising tlio remains of Sunday’s joint. Required: Goz of any cold meat, game, op poultry, two eggs, loz of butter, l<h.’ of flour, one gill of stock, one gill of milk, two teaspoonluls of chopped parsley, salt and pepper, a little nutmeg, tomato or brown sauce. Put all bones and rough pieces from the meat in a saucepan with water, a small piece of carrot, turnip, and onion, and let these cook steadily to make the stock. Chop flic meat finely, or pass it through the mincing machine, then mix it with the parsley and onion. Melt the butter in a saucepan, stir in the flour smoothly, add the stock and milk gradually, and stir until the sauce boils, then add the meat mixture and a seasoning of salt, pepper, and nutmeg. Separate tho yolks and whites of the eggs, and beat the former well into the mixture. Whip the whites to a very stiff froth, and add them lightly. Turn the mixture into a well-buttered fireproof souffle case, or use a pie-dish if you have not one. Bake it in a quick oven for about 20 minutes, then servo immediately in the case. Hand with it some tomato or brown sauce.

Coffee Junket. —Here is a pudding which requires practically no cooking, and it makes a pleasing change from the ordinary junket. Required: One pint of milk, one tablespoonful of castor sugar, a few grains of salt, about one teaspoonful of coffee extract or a teaspoonful of strong black coffee, rennet powder or tablets, according to directions given wrib them.

HOUSEHOLD NOTES. To freshen flowers and vegetables that have become withered let them rest in warm water for an hour or two, and they will goon revive. Afterwards put them in cold water. If a piece of lard about the size ol a nutmeg is added to tho water in which any kind of greens are being boiled there will be no boiling over, and 110 stirring will he required. To make “cloudy ammonia” at home, take loz of best soft soap and dissolve in 12oz of water, add two drachms of borax, loz eau de Cologne, and 51 oz of liquid ammonia. Bottle, and use as any other “cloudy ammonia.” To renew black straw liats powder -Joz of black sealing-wax as finely as possible; place in 'a gal ipot, add two fluid ounces cf rectified spirits of wine or turpentine, and then stand in a basin of boiling water. Stir until the wax i s dissolved, and then apply to the hat by means of a soft brush. The best temporary way of sharpening a pair of scissors when in a hurry is the tailor’s way, viz., by making a- few cuts across another pair of scissors, or any piece of steel, starting at top of blades and letting slide to points, closing them as you do so, with moderate pressure. Tins alway s proves very satisfactory. White wine which has been uncorked too long to be of any use as a drink should be kept for larder use in hot weather. If meat or poultry has to be kept in tho larder overnight, it should be washed over with a little of the' wine, to which salt'has been added. This is frequently done in Germany with successful results. . To clean straw matting take a dish half full of hot water, a perfectly clean, long-handled mop, and some dry Indian meal. Sweep all the dust off the matting, then scatter the dry meal evenly over the room, wring the mop very dry, and rub hard, fake' ono breadth at a time, always lengthwise, of the straw. Use dean hot water for each breadth. When quite dry the meal can be swept off easily.