WOMEN'S REALM.

Auckland Star, Volume XXXV, Issue 29, 3 February 1904, Page 2 (Supplement)

WOMEN'S REALM.

-DADC-X Fruit dip -Let stoned c____- eVoraj ryr pections, shces of peeled bits ot prepared pineapple,' witr/jK juices, stand and chill in cold syrua * serve, dispose in glasses and cq\&J& a few spoonfuls of frozen fruit' sherw For the sherbet boil together for 15 r__T utes one quart of water and one «ft* of sugar; let chid and add one pint nrf fruit juice and the juice of a lemoa. Peach and Rice Aleii_gue.-^ reoa £ . rice croquette mixture. Cut peadiea i» quarters, plunge into boiling waxer t_ remove the skins; drain and shce M_u a border of rice on a serving di__ g round with halved peaches; i_ai_e, the. border dispose the peaches and rice i_ layers, sprinkling the peaches with s _, gar; cover with meringue, dust with sugar and set in slow oven tor 20 imp, utes. Serve hot or cold. Crusts with Cherries.-Cut shces of bread, half an inch thick, in rings. Soak these in egg yolks toeaten with cream or milk mixed with sugar and a grating of orange peel. Egg and crumb with macaroon crumbs and lastly bread crmbs; saute in clarified butter' mask with marmalade, and sprinkle with chopped almonds. Dress crown shaped, with stewed cherries in the centre. Thicken the cherry syrup for a sauce, Tineapple Fanciionettes.—Bake pastry pricked in many places, on the outside of inverted tins. When heady to serve nil with cooked pineapple and cover whit meringue. Set in the oven until coloured delicately, l-'or the meringue beat the whites of three eggs untii verylitrbtcontinue beating aud add gradually three level tablespoonfuls of sugar; then fold in three level tablespoonfuls of su»ar. Raspberry Bavarian Cream.—Soiteua quarter of a package of gelatine in half, a cupful of raspberry juice; dissolve over hot water; add lhe juice of half a lemon, a cupful raspberry juice and half a cupful of sugar; stir over ice water and when it begins to "set" fold in a cupful and a half of double cream beaten solid. Pour iii'o a mould. AVhcn cold serve surrouuled with the froth from whipped cream. Pace Croqu.eti.es with Raspberries.— Cook a cupful of blanched rice, with salt, in three eupfulsof milk until tender and dry: add three egg yolks, a quarter of a cupful each of buct.v, sugar, whip. ped cream, and candied orange-pee! shredded fine. When cool form into peach shape, egg and bread crumb, and fry in deep fat. Insert angelica for stalks. Serve with raspberries dressed with sugar, or cold syrup. Chilled Watermelon. —Cut the chilled melon in halves erossways; cut out triangular sections; cut down ihe remaining sections that they may easily be separated with a knii.„ Replace the sections, if desired. Serve with rind at- . tached. Dispose tbe melon on a large dish upon a mat of grape leaves. Or leave the half melon intact, and with a large silver spoon scoop out ihe red pulp hi egg-shaped pieces. Apple Charlotte.--Cook, stirring constantly, apples, pared and sliced, in billter until soft and dry, adding sugar. Line, a plain mould with sippets of bread an inch wide, dipped in melted butter, one overlapping the other: arrange lozenges of bread similarly in the bottom of the mould, turn in the apple, and cover, with buttered bread- Bake for.fcalf an hour in a hot oven. Serve with sugar and cream, or hot since. HOUSEHOLD HINTS. •To clean the cistern, tie. up ihe ball valve to a stick plumed across the top .of the cistern to prevent the. water | running in; then empty the cistern. an_ | scour it out thoroughly with a dishrfecfant A piece of charcoal will greatly purify the water if thrown into the cistern when re-filled. Boiled potatoes are superior to soap when washing very tine linen, old laces and delicate textures generally. Rub the potatoes well into the materials, and then rinse very thoroughly. Silk, cotton and linen are all improved ill look by this change of treatment. A loose lamp top can be mended with plaster of Paris, mixed to a very soft paste with well beaten white of eggs. This plaster dries very quickly, and is absolutely useless unless used as soon as mixed, so get everything ready beforehand and mix only a very little at a time. To Make Elder Ointment, so good for sores or chapped hands, proceed as follows:—Take two large handfuls of young elder leaves and half a pound of lard. Put all into an enamelled saucepan and simmer for half an hour, then strain through a piece of muslin aud put in pots for use. After washing oilcloth and linoleum be sure -to dry it properly, if left damp it will speedily rot. aud finally become totally spoilt. It is a great mistake to use cold water for washing it. The cloth should merely be rung out and passed over the surface. To Cook a Chop.—The best and most delicious way to cook a mutton chop is as follows:—Place the chop in a cotlander, and pour over it some boiling water. This seals up the tissues, and docs not allow any nutritious juices to • he wasted. Xow place on a gridiron over a hot, clear fire, and cook in the . usual manner. Turn with a knife and do not prick it in any way. Serve with a small piece of butter and a dust of pepper and salt.