Hilda's diary of a Cape housekeeper

^ Good articles on Colonial training are to be found in the Woman's Agricultural Times (published by Hannaford, London) for August, September, and October, 1901, describing the course followed at Lady Warwick’s Hostel, Reading. The paper is full of interest on all ^ agricultural subjects, and well worth taking in, being only \d. a month. The Agricultural fournal published out here would also be found very useful. 2 Very good leaflets. Words for Wives of Soldiers, by Mrs. Adelaide Ross, and Leaton Colonial Training Hojue, by Miss Vernon, are sold at the Imperial Institute, London, by the British Women’s Emigration Association. BATTER. APPLE-RINGS. GINGERBREAD “lady" is said to have been “loaf-giver"— implying a person as practical as Solomon’s beautiful description (Prov. xxxi.) of the^ “ virtuous woman " whose “ price is far above rubies,’’^ and the heart of whose husband “ doth safely trust in her,” and of whom it is specially said, “ She looketh well to the ways of her own household, andeateth not the bread of idleness."” February I5.-Batter for beef fritters.-To-day some cold beef had to be used up for luncheon, so I used the recipe at p. 76 in Hilda's Where is it, for fritters, but the batter I made differently, and as follows, from Mrs. Higham’s recipe Put I lb. flour in a bowl, and in the middle of it drop 2 dessertspoonfuls of Lucca oil, stir it a little and add I pint of tepid water (make this of two-thirds cold water and one-third boiling). Stir this smoothly into the batter, beating well ; a little salt is also required. Last of all add to it the stiffly-whipped whites of two eggs. This batter is lovely for cold minced beef fritters, and is also very nice for apple-rings. Apple-rings should be first washed and soaked for a minute in hot water, and then dipped into the batter, and fried in boiling ox-marrow (which you get in tins those I use are marked The Armour Canning Co., Superior Ox- Marrow, Chicago, U.S.A.), and which is, by the way, also excellent for short crust and scones. I prefer it infinitely to lard. February 18. — Gingerbread with brown flour.— I have been given some interesting notes from the Hon. Mrs. Cecil Parker’s manuscript recipe-book. Gingerbread made with brown flour instead of white is excellent— more crumbly and “ more interesting." Parkyn.— Gingerbread made with oatmeal is, Mrs. Parker “TALKE O’ THE HILL” GINGERBREAD Feb. says, practically “ Parkyn,” for which the following proportions are good — 2 lbs. sifted oatmeal. 2 lbs. treacle, lb. coarse brown sugar, lb. butter rubbed in a little brandy. Ground ginger to flavour. This should be baked in a very slow oven, and is good in flat cakes the size of a saucer or bigger. Fruit Gingerbread.— Another variety of gingerbread mentioned in the same collection has currants, raisins and candied peel added to the usual ingredients, but I should think that would rather destroy the characteristics of gingerbread ? “ Talke o’ the Hill” Gingerbread Loaf.— Another good form of gingerbread is from a recipe of Mrs. MacHutchin’s, whose husband is Vicar of “ Talke o’ the Hill,” in Staffordshire—a curious name for a village. I am told Talke ” means a hill or high ground, and has nothing to do with conversation !