WOMAN TO WOMAN

Dominion, Volume 29, Issue 202, 23 May 1936, Page 21

WOMAN TO WOMAN

For Mutual Help A.U those readers tcho require help in any matter of household management, cookery, dress, etiquette or needlework are invited to put their problems before us, when every effort will be made to assist them free of charge, the only condition being that the full name and address is given. This is not for publication, but for record purposes only. Those requiring a reply by post arc asked to send a stamped and addressed envelope. A prize of half-a-crown is given each week for the best housewifery hint received for this column by “Woman’s World Competition.'’ The prize of 2/G this week goes to “Alys,” Masterton. Make Milk Puddings Different. When making a rice or bread pudding. to obtain a different flavour take a third of the sugar to be used and put it into the pan in which the pudding is to be cooked. Place over a hot fire and caramel the sugar or brown it. Have the other ingredients mixed together and pour over the caramelled sugar without stirring; Bake as usual and turn out. A delicious brown sauce will cover the pudding.—“ Alys,” Masterton.

Making More Chutney. When the chutney gets low and you happen to have a large supply of plum jam, take three medium jars of the jam, put in saucepan, just cover with vinegar, add three onions, chopped finely, 1 tablespoon salt. J teaspoon pepper, i teaspoon cayenne pepper, 2 apples, 1 qyp brown sugar, and 11b. stoned raisins. Boil half an hour. M.S.. Martinborough.

An Ususual Recipe. This honey jelly is delicious. Take two tablespoons honey, - tablespoons sugar, loz. leaf gelatine, then rind and juice of one small lemon, the stlffly-

whisked whites and crushed shells of two eggs, 1 bay leaf, 2 cloves, 1 blade of mace, 1 pint of cold water. Put all ingredients Into a stew pan and whisk gently till boiling point is reached, then simmer quietly for five minutes. Strain through a jelly bag until clear, and pour into a wetted mould.—Miss L-, Clive. Economical Lemon Cheese. This recipe is like lemon cheese and is more economical, because the marrow takes the place of eggs. Peel a marrow (about 61b.) and remove seeds. Cut into pieces and steam till quite tender; then drain as dry as possible. Put into pan with 61b. of sugar, lib. butter and the grated rind and juice of six lemons. Allow all to come to boiling point and simmer for about five minutes. Put into jars, seal, and store. This makes an excellent filling for tarts and cakes. —“F.E.W.,” Martinborough. For An Ink-Stained Carpet. To remove an ink stain from a carfiet without damaging the colour, sprinkle baking powder thickly over the stained and then pour on enough lemon juice to dissolve the baking powder, and make a rather thick paste. Leave it for about five minutes and then wipe it off with a damp cloth. Some of the ink by this time should have disappeared. but three or four treatments will hs needed, until there is nothing left but a faint grey mark. To remove the last trace, wash with soap and water. —Mrs. B-, Masterton. Meat At Its Best.

Good meat is firm and not flabby; when pressed, the mark quickly disappears. There is no smell. It should be q<« from moisture. To test meat, put a skewer close to the bone, and if it comes out clean and smells sweet, the meat is in good condition. As warmed-up meat has less flavouring than that which is freshly cooked, special care must be taken with the seasoning and flavouring, as well as the garnishing of the dish. The addition of a border of rice, macaroni, haricot beans, etc., may make a small, uninteresting portion of meat into a good and attractive course. —X.L., Napier.