LADIES' COLUMN.

Evening Post, Volume LXXIII, Issue 28, 2 February 1907, Page 11

LADIES' COLUMN.

♦ The HouseJceeper* HOME HINTS. For Insect Stings. — Every traveller, especially in summer time, should carry with him a vial of hartshorn, called "smelling salts," as it instantaneously removes and cures the pains caused by the bites and stings of all known insects ; a substitute, on an emergency, is wood ashes and water, half and half, the product bfeing.like hartshorn, which is an alkali. To Strengthen Nails.— Vaseline rubbed on the nails at night will strengthen them. Tho white spots which are so objectionable are usually tho result of bruises. Cleaning Swansdown. — Swansdown may be cleaned by rubbing softly in warm soap and water, then rinsing in cold water with a little blue added. Sfyake well and hang it in the air to dry. Constant shaking will restore its ffuffiness. Stains on Marble. To remove stains from marble take oxgall and a wineglassful of turpentine and mix to a paste with pipeclay; put the paste on the stain, and let it remain several days. Carved Ivory. — To clean carved ivory make a pasts or fine sawdust and water, and ada to it a few drops of lemon juice. Lay the mixture thickly over the carving and leave till dry, when it should be brushed off with a clean brush. Dents on Furniture.— If a piece of furniture has boen knocked the dent may be removed by first applying warm water to it, then placing several thicknesses of brown paper which has been soaked in warm water on it, and lastlyholding a warm iron to the paper until the moisture is absorbed. If necessary this process should be repeated, and the dent will disappear. COLD MEAT COOKERY. Meat Sausages— Take 2 cupfuls meat, 2 level toaspoonfuls pepper, 3 drops lemon juice, £ cupful pork, a- pinch of thyme or svfeet marjoram, yolks of two eggs. Use cooked meat, and chop very fine. Tho pork should be measured after chopping and should bo less rather than more than the amount given. Mix dry seasonings with the meat and pork, and add f.he yolks of the eggs beaten light. When thoroughly mixed, form into small flat sausage cakes and saute in a frying-pan. Mutton ragout. — Take 2 cupfuls cold chopped meat, 1 tablespoonful butter, 1 cupful dock, 1 ieaspoonful Worcestershire sauce, 1 tablespoonful flour, 1 Uiblespoonfifl ketchup, salt and pepper to taste. Melt arid brown the butter, add the flour, stir until smooth and brown. 1 Add the stock ; cook until it thickens. Add the mutton, turn .into a farina boiler and cook for twenty ! minutes. When ready to sorvo, add the Worcestershire sauce and ketchup, season further, if necessary, and serve. Lamb Croquettes. — Take 2 enpf uls finely-chopped cooked lamb, 1 cupful boiled rice, 1 tablespoonful chopped parseley, 1 tablespoontnl lemon juice, i 2 tablespoonfnls flour, 1 cupful cream, 1 tablespoonful butter, salt and pepper to taste. Scald the milk. Rub the butter and flour together until smooth, add to the scalded milk and stir until it thickens. Mix tho meat, rice, parsley and seasoning well together. Mix with the -thickened ■ milk and cool. When cool form into cone-shaped croquettes, cover with egg and breadcrumbs, and fry in smoking hot fat. ' Cecils. — Take two cupfuls chopped cooked beef, yolks of two eggs, two tablespoonfuls butter, one tablespoonful chopped parsley, salt and pepper to taste. Melt tho butter, add the breadcrumbs, and, when well mixed, the meat seasoned. Add beaten yolks of the eggs and stir in a saucepan over the fire until tho mixture is heated through. Cool, form into small round balls, cover with egg and breadcrumbs, and fry in smoking hot fat.