WOMAN'S WORLD.

Dominion, Volume 1, Issue 278, 17 August 1908, Page 5

WOMAN'S WORLD.

TO-DAY'S DINNER. ISpfCi&lly Written fjr Tns Doumios.) PEACTICAL SUGGESTIONS BY AN EXPERT. MONDAY. Vermicelli Soup. Hamburg Steak. Brussels Sprouts. llumpty-Dumpty Pudding. HUMPTY-DUMPTY PUDDING. Sift together 1 1-3 cups of flour, 2 toaspoons baking pow.der, and i teaspoon of salt, ilako a well in the flour and put into it an egg and 2-3 of a.cup of milk, and stir into a smooth paste. Slice two apples and put tho insides of two or three passion fruit ; anu some sugar over them. Add them to tho batter, and then dr9p thin spoonfuls of it into a pan of boiling fat. Sprinkle with , icing sugar'and serve as soon .as possible. '■ ' " ■ FOR TO-MORROW. Leg of mutton, sage, onions, red currant jelly, potatoes, vegetable marrow, 2} pinlj of milt, tinned tomatoes, rhubarb, rice. HOW TO AVOID WASTE. Much is wasted in a. household simply because the housewife does not know how to ' make use of tho remnants of meals," arid they, are , thrown into the garbage-bin when often most appetising little dishes could havo been made from them. Mrs. Rorer, tho wellknown authority on cooking, gives some very useful hints as to methods of. using up these left-over materials. . "Bits of bread," she says, "often find their way to the garbage-bucket. Keep in tho kitchen three or four coffee-cans or tin : cracker-boxes. Pieces of bread ,of uniform size may be put away for toast. Smaller, pieces will be cut at once into croutons, browned,, arid put into a box ready for service; unsightly pieces and tho ends cut into : bits, dried and put in another for I 'brown Betty, Princess pudding or for stuffings,' or for ordinary: bread-and-butter puddjng, while the still smaller pieces will be dried, made into crumbs for' dishes au gratin, and for such light; deserts,as the Queen of Puddings, or the English bread pudding.' Even'brown or graharii-broad, if well dried and sifted, maybe used in a number of plain cakes and muffins. '.

"For exariiple, for breakfast or. supper muffins separate two-eggs, add to the yolks a cupful' of milk, half a cupful, of bread-, crumbs, and a cupful of flour, sifted with two teaspoonfuls of baking powder. , Then fold tho well-beaten whites of the eggs. Bake in gem-paris in a quick oven for-twenty minutes. 1 . ' '

"Or you may use these ingredients in another way.:—Beat'the eggs without separating, add ' the milk, put the crumbs into small, greased custard-cups. If ' you have them add a few stowed raisins or prunes to garnish the bottom of the cups, and put the crumbs on' top. Pour' over itlie egg and milk, stand tho cups in ; a,shallow pan partly filled with water, and bake f in a moderate oven for fifteen or twenty minutes, until they aro firm in tho centre.- ,

"As I am' ,writing I can think of twenty, ways of utilising small,' clean bits of bread that usually .are thrown away. One or two itiuffins ieft over may be pulled apart and toasted and used as a-foundation for eggs Benedict. Two muffins split will bold four eggs,' aild with the usual accompaniments' are enough, for four people for luncheon or supper." ' -' / i' . ■' ■ • i Much can be done with the rinds .of .'lom-* ons and oranges: (says Miss Rorer, in tho "Ladies' Homo; Journal".). Lemon juice id much better if the . yellow rind i is;, taken off before the lemon ik'squeezed.'' Conserve thei find at onco andput~it'away;for fruit cake, mince pies, and flavouring. orange rinds for tßo''sameit^^Mpßse...^•V;^ , -•.•.) Wash eggs, thoroughly, before they aro broken. It is a -good idea- to .wash them as soon as they .come from the' market. Then save the shells-for tho. clearing of soups and jellies, and for coffee if you boil it. . Simply crush-the shells in your hands, .put them on a-; plate at the oven door until they : are thoroughly dried. Keep them . ina' jar; To utilise them soak them in -cold water for twenty minutes. Four of these shells will clarify a quart of gelatine or the same, quantityof v soup. -.. - .... • . Cold poacned eggs, almost always thrown away,' may bo 'recooked and put asido for garnishing the dinner salid, or, may be used in a cabbage"-.salad, or may be added to' cream' sauco. foil fish. •.'

Left-over > softfboiled. eggs should bo reboiled; at once .Then they may bo put through--ypur; vegetable-press, added to cream sauce,and rpoured, over toast for tho children's; supper. Cold scrambled' eggs may bo mixed'with the minced meat,'for. the breakfast.bash. ' : ... . - ■

When an egg" has been opened and tho white) aloho has'" been used drop tlio yolk into a cup of- cold' water and stand it in . a cold place, This> keepsthe skin soft.' Or if you are going (to have a dish a la -.Nowburgh drop the' yolks at once .into a pan .of boiling water,.put-thopan on the back of the stove, where:the yolks will cook slowly for fifteen, miuutes.: They really' have a.bctter flavour /than when boiled in. the shell with the whites. '

Half a cupful, of oatmeal or other .breakfast' cereal may bo .used for cream, soups next day, with either half- stock and half milk ijr all stock; with a few croutons saved from the bread, and you have an admirablel soup, at' littlecost. • Cut 'hominy into oneincty cubes, dip . them in milk, fry them in hot iat,, and 'use them as a'garnish for dinner .'meat. ' ' ; '• ; .

"What- can you do with two tablespoonfuls; of four cream!"' asked orio of my' pupil?., Add an.'egg -to it, use it for a coleslaw dressing for dinner. Even one tablespoouful of'sour cream will add greatly to a cole-slaw dressing. Small' quantities of milk, 1 frequently .thrown away after a day old, may be put. together and saved in a cokl place, ; until you have enough to mako a small .quantity of. cottage cheese to servo with the dinner', salad. It takes only a quart to make enough dinner cheese for sis people.

ffiITTEES OB INTEREST FROM FAR AND NEAE, (Br " Dominica,"V