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Let's Tell Each
Other
Bv LADY KITTY
Osc cf the oldest contributors to tols
column, who has sen:, many valuable re
cipes, nouclug recent enquiries ou cake
maiing has most k:ncilT sent 'l:o 'o'.lcra'
ing hints uader the noai-ce-piuaie
-C H.H.' I advise a^ cake-makers to
cu: xiiis out and paste Izx a book. Xor It
canuo; be re-published.
'So manr times people have failures
witlj ilier sponge cakes (Kon-ava;1), coy
frequent C2u-e of a vougli ESia u:i(lerueath
is insufficient, bearing- Mcfct. recipes call
for 10 minutes b?ati:ig tvithou: sugar.
and aiiDtiier 10 m_nu'.es beating with '.lie
sugar. This bearing a^ust be cone vriUi
a good wh:sX or eggbea;cr. A cooS of
mv cjciuaiutanoo used an ordinary table
fork lor beating ar.d then blamed tlic
recipe for the faiiure. She gave me the
ecipe to trv. and I now use ro other.
'Another cause of failure may be too
much ees Your correspondents frequently
advocate big eggs. I say. weigh your cgss.
always remembering :hat 2 oz. is the
standard per egg. so if your eggs are large
you may need only three for 3 oz., or if
small you may need five eggs. Always
allow 2 oz. for each egg specified In the
recipe.
Samobody recently wanted to know how
to keep Ides sugar soli. There Is no
need to adulterate Icing sujar to keep It
fine and soft. The main thing is to get
It freshlv weighed up, straight out of the
bag. (Tour grocer won't mind that If
you take several pounds). Then keep It
m t2ie kitchen and fwice dally for about
a weez, roll the whole package over and
over using a little pressure to keep it
from setting into one hard lump. A
grocer told me this method of keeping
Icing sugar soft, as It never gets hard
and lumpy In lie shop so long as It Is in
tlie bag (bulk). Every day. when sweep
Ing, the bag is twisted and turned, and
that Is what keeps It soft. I advise keep
ing the Icing sugar in a, dry. rather warm
place after the week of rolling and twist
ing, as the sugar will then be dry and
will not ge*, lumpy. Once your sugar Is
hard and lumipv there is nothing else to
do but roU and crush out all lumps and
sift It. Hoplne you «an find space for
these hlnss. and wishing you and our
column continued suocsss.'
Monte Carlo Biscuits
The pri2e of 7/6 is awarded this week
to Miss a. Devenish. So, Oreenhi^ road.
Toorak Gardens, for her recipe for Monte
Carlo biscuits.
One 1b. flour, 3 oz. sugar. -£ IS. butter,
2 tablespoons water. Method — Rub but
ler ana sugar well together, mix In -rater
and shake flour In gradually Rub all
together, roll out on a floured board (tc
biscuit tiiicKness), cut In rounds or any
shape desired, and mark with a. fork (not
the points, but turn she fork and use
the back of lt-. Bake in a quick oven
till a light brown. Make a paste of the
following mixture: — V* lb. icing sugar, 2
tablespoons butter. Vs teaspoon pineapple
or vanilla essence. When biscuits are cold,
spread one generously with some paste
mixture, and lightly press another biscuit
on top. TJien you have some delicious
Monte Carlos.
Cornflake Kisses
Kirs. J. Bumard. Miss B. J. Barber. —
Whites of vwo eggs (fresh) and a pinch
of salt beaten until quite stiff, then add
one cup of caster susax, % cud of chopped
walnuts, and three cups of cora3akes.
Lastly add one teaspoonf ul of vanilla. Put
teaspoonlul of the mixture on a cold
slide and bake in a very slow oven till
light brown or ttu quite dry.
»tss E. Knox.— Three-quarters lb. corn
flakes, 14 ;t-. butter, \'~ cup inilt. -i ;b.
sugar, 2 ox 3 eggs, i leaspoon cream of
tartar Vz teaspoon carb. soda. Beat the
butter and sugar to a cream, then add
well beaten eggs and milk, lastly corn
Hafces, cream of tartar, and soda. Put
them with, a teaspoon on a greased oven
slide aad bake slowly for 25 minutes.
Cornflake Biscuits
B. Galton. — mx well together one cup
3f cornflakes, one cup of plain flour, one
small cup of sugar, one cup of cocoa
nut, and one teaspoonful of baking pow
der. Dissolve one tablespoon of treacle
with a quarter of a pound of butter In
two tablespoons of hot water. Add to
dry ingredients and mix well. Drop on
to a well greased slide with spoon and
flatten wltli a knife. Bake in a moderate
oven.
Monte Carlo Biscuits
Mrs. A. J. Angelln.— Take -i :b flour,
3 oz. ground r::.-. 3 oz. butter. 2 oz. lard,
a little milk, or the yolk of an egg, gooti
pinch of salt. Mix together flour, rice,
and salt, rub the butter and lard in well
and form a stiff dough with little milk or
egg yolk. Knead well, roll out, cut In
fancy shapes, and bake on greased tins
in a very moderate oven till a ' golden
brown. When cold Join two tegctijer with
raspberry jam and cream icing. Store in
tins.
Loquat Jelly
Mrs. W. Fanner. Mrs. A. J. Angelln, Mrs.
A, J. Ha.':. F. A. Gr?5t. — Wipe the fruit
and cut It up, than cover with cold waiter
and boll two hours. Strain off and mea
sure the Juice, and to every pint allow
1 lb. of sugar. Put into pan and stir
until dissolved, then boll till it Jellies,
which takes about one hour
airs H. W. Kinner uses this recipe, but
removes half the kernels, also uses fruit
not over-ripe.
Mrs. O. A. Stevens adds the Juice of half
a lemon as well as the sugar to every
pint.
Mrs. E. W. Freeman writes :— Having
made the enclosed recipe several times
-es we have a loquat tree which bears
well). I can safely say that made this
way It cannot be beaten. Wipe loquats
well, cover with water, and boll about 2
hours. Strain, and add 1 cupful sugar
to each cupful of syrup. Boll quickly
about 1 hour. You may leave a few stones
in, not too many, or will be bitter. Bottle
in the usual way.
IBss Nonna Gryst also 6eads the above.
Loqnat And Pineapple Jelly
B. Galton writes: — I have found this to
be a very satisfactory recipe. Use brewers'
crystals Instead of ordinary sugar, es it
makes a better jelly. Use just the sklas
and core of a pineapple; It is euulcieut
to give the Jelly a. good flavor. Was
loquats and place whole in preserving pan.
cover with water, and boil for ten minutes.
Bruise loquats well with a wooden spoon.
add pineapple skins, and boil for one hour
and half. Strain through a jelly bag.
and measure the juice into a clean pre
serving pan. Add as many curjs of
brewers1 crystals as liquid and stir 'nati.
it bolls; then ellow to boil quickly for
twenty minutes. Bottle when warm and
tie down when cold.
Stains On Supper Cloth
T. Jorvis. — Place the cloth, on the grass
and the dew will take the stain out. Each
washing -iay boil and put out again. In a
few weeks the stain will have entirely dis
appeared. 'I can speak 'from experience,
having had a white cloth with red bor
der co:or the whole cloth when boiled in
the first Instance, making the cloth a
streaky pink.'
Mrs. P. B. Cooke.— Put the suppercloth
into 1 pint of 6Xale milk, let stand for 24
hours, the acid of the sour milk will clear
it. Wa«sh after in clean water, rinse In
clear water, and dry.
To Remove Rust
Mrs. E. G. Sampson. — Onion juice will
usually remove any rust etain from a
knife. Leave it on all eight and rub off
with newspaper.
Mrs. T. Hill. — To remove rusty water
stains from a steel knife first damp about
one teaspoon tartaric acid with enougu
water to make it like a paste. Cover a'.',
over knife and leave it about ten minutes.
Then wash acid off with a cloth Trims
out of clean sof'py water, and :f all lust
has not gone mo knife with a piece ol
sandpaper and repeat process again.
Mrs. H. Culien. — Stand knife in Jug of
sour ml'.k. leave for two or three days, then
wa--h, aud clean with plate powder.
Mrs. A J. Aagelin. — Try kerosene and
emerv paper. Soak the knives In kerosene
for 24 hours, and then rub briskly with
emery paper. If the rust is very bad the
process may have to be repeated.
Chicken Patties !
Mrs. S. S. Hazel. — Mince the required ,
quantity of chicken 'xitii one-fourth a.*
much ham or bacon, half as much bread- ;
crumbs as nieas.. some chopped par.»l«y. ;
thyme, grated remon red. pepper, salt.
and liutrnes :o taste. Mix :nlo a j;:cp
consistencv with a little gravy, and one
or two beaten eggs. Ltce greased patty
tins with light, but not ovpr-rich. pastry.
Sit with the n-.ince. put on IicIh. c-j: round
end notch tr.e edges, make a hole In top '
of each. bru=h over -with beater. e&2 or
milk, and bake -about half on hour m a;
nice heat. '
B. Gallon — Haw ready some cookei '
chicken which has been finely mir-ced. j
Place a little :n each oi your pa_-t:-y iiic:;v
(cooked), adti a l;t'..e butter, pepper one
chopped parsley. Then pour on a littH1
whitij psuce and spr:nk.c w.tn browiteo
bread crumbs. Pla^e in the oven to maV:t*
hot. These are nice eaten hot or co:d. and
arc ideal for supper or bridge pjr-.:t.-.
M--s. E. F. Honey.— Take :; il). cou:
chicken. 1 oz. butter, a gTil of .-ts?-t mad
from chich'.Ti boiler, 'j a tc-a-poau grate:
:ir;d ol lenicn. '4 Ib. Ic.-m cookefi hum. a
Kill cream or in;lk. -£ a ;euspoon sal;, &
pinch of pepper, a ptach of grated nut
meg, flaky pastry. Line some rather deep
patty parjs with sooa flak7 pastry, put a
piece of cruit oi 'oread In each, cover
with pastry, and bake in a quick oven for
fifteen minutes. Remove the cover, take
out the bread, fill with cream of chicken,
replace the cover, and brush ths edges
v.-:::: -ivh::e of egg to make them adhere.
To aaie the cream of chicken mince
the chicken and ham very finely, roll the
buttsr in a saltspoonful of flour, put these
in a .saucepan with the other ingredients,
and simmer geatly for ten minutes. Stir
to prevent burning. The stock used should
be a thick jelly, if no;, dissolve a leal
of gelatine in it before using.
Dainty Biscuits
L. McDonald. — 6 oz. butter. 6 oz. sugar,
12 oz. self-raking flour, 2 eggs. Beat but
ter and sugar together well, then add
eggs and flour. Bate In a nice warm
oven, when cold stick together with icing
sugar and butter mixed together. These
cm be made In many different fancy
shapes, colored filling makes a pretty
variety. These biscuits are delicious.
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