WOMAN’S WORLD

Evening Star, Issue 14185, 9 October 1909, Page 4

WOMAN’S WORLD

[Bt Tm.) " Viva ” will m this column answer all 1 reasonable questions relating to the home, , cookery, domestic economy, and any topic of interest to her sex.- But each letter must bear the writer’s bona fido name and address. No notice whatever will be taken of anonymous correspondence. Questions should ba concisely put, and the writer's nom de plume be clearly written. ANSWERS TO CORRESPONDENTS. j “Monola.”—Am giving the recipe this week, j "Elsa.”—Add two tablcspoonfuls of castor sugar just at tho last and stir very gently. “ N.E.V.”—Add a tablespoonful of borax to tho last rinsing water and iron while weD You will be pleased with the result. HOUSEHOLD RECIPES. Cheese Salad. —Required : Half a pound of stale cheese, one lettuce, the yolk of t: one hard-boiled egg, one tablespoon of ; salad oil, one tablespoonful or more of j ; • vinegar, one tcaspoouful of made mustard, j one teaspoonful of castor sugar, half a tea- i ! spoonful of salt, quarter of a teaspoonful t ' —or less, if you do not like things very < hot—of pepper. Put the yolk of egg and oil in a basin, and work them together i with a wooden spoon. Next add tho salt j : and pepper, then the sugar and mustard. ] Grate tho cheese finely and add it; lastly .add tho vinegar, sprinkling it in gradu- 1 'ally. Heap tho mixture up roughly in some scallop shells or plates, and arrange ‘■the lettuce leaves in a pretty border round. Normandy Soup iby request). —Required : Two large carrots, one small 1 onion, two ounces of butter or clarified fat, one pint of white stock, half a pint j : of milk, a bay loaf, one ounce of flour, ! i two teaspoonfuls of chopped parsley, salt I and pepper. Wash and scrape the carrots, I ( then cut the red part into small balls with j, ' a vegetable cutter. If you do not possess j one, you can cut tho carrots into neat | ; small dice with a knife. Grate the rest of | the carrots on an ordinary grater. There j should be about two tablespoonfnls. You j may find it necessary to use another carrot, i Chop the onion finely. -Melt the butter in '' a clean, bright pan, put in the onion and grated carrots and balls. Stir these over tlie fire for five minutes, taking care they do not brown in the least. Next add the 1 stock, bay leaf, and half a teaspoonful of salt. Put the lid on the pan and cook the soup gently for half an hour, or until the carrot balls are soft. Mix the flour smoothly with the milk. When the carrot is soft take out tho bay leaf, pour in the flour, and stir it over the fire until it boils. Let it simmer gently for about ten ' minutes. Season it carefully, add the chopped parsley, and serve it in a hot tureen. Apricot Fritters.—Required ; Four ounces of flour, one gill of tepid wa'.-w. one tablespoonful of salad oil or nicked dripping, tho whites of two eggs, half a teaspoonful af salt, a tin of apricots, castor sugar. Sieve tho flour and salt into a basin, add the oil to the water, then add these gradually to the flour. Let the batter 'stand while the apricots are prepared. Chco-e a. brand of apricots that you know are likely to bo firm and of a good shape, and turn them on to a sieve so that the svrup can drain away. Whip the whites of eggs to a very stiff froth, and stir them very lightly into tho batter. Have ready a, pan of deep frying fat; wF ;i a bluish smoke rises from it take hail an apricot on a_ skewer, dip it into the batter, see that it is nicely coated, then drop it into the fat, and fry it a pretty golden brown, ds each fritter is done drain it on kitchen Jiaper, then kcep it hot until all are fried, fcerve them piled up on a. lace paper and dusted with castor sugar. Date Compote.—Pick over and stone cue pound of dates, put in a pan with enough water to cover well. Boil for three or four minutes, adding two scant dessertspoonfuls of sugar and two heaped dessertspoonfuls of desiccated cocoanut. Add a. few drops of essence of lemon after taking off the fire. Serve cold with whipped cream poured over. Chocolate Cake.—Required : Cine cupful of sugar, half a cupful of butter beaten to a cream. Melt two squares of chocolate, Blir into the butter and sugar ; two emrs. cno level cupful of flour, sifted in with "one teanpooiiful of baking powder. Cover when cool with a white icing made ao follows: Olio cupful of icing sugar; add drop by drop just enough water'd- milk to • make I it spread nicely on the cake with a knife. Flavor with vanilla. Honey Biscuits.—Melt four ounces of honey and an ounce of butter in a clean saucepan, and stir until the mixture boils Then stir in, one after tlie other, an ounce of chopped almonds, half a lemon-rind grated, a saltspoonful of mixed spice, and four ounces of flour (previously sifted), with a very small quantity of baking powder. Mix quickly together, turn out on to a rolling board, and roll out to half an inch in thickness. Stamp into rounds or squares, and bake at once in a moderate oven. Minced Steak on Toast.—Tlie best way to make up the remains ofl a steak is to chop it very finely and to put it on to simmer in a little good gravy. If the beef ia at all dried, add a good-sized lump of butter, and stir till all is thoroughly hot, but not boiling. And pepper and salt to taste, and stir in at the last some chopped chutney. Servo on a nice thick square of buttered toast, and dust a little chopped parsley over. Creesy Soup.—Take four or five nice , fresh-looking large carrots. Cut them in small pieces, put them in a saucepan with - a pint of water, a little salt and pepper; Tct them boil to a pulp, rub them well through a sieve. Have ready a quart of Slock. When hot put in the liquer the •carrots were boiled in and tho pulp; Jet all boil together if not thick enough. Rub a couple of dessertspoonfuls of flour with a little cold water; stir it in. This soup should be as thick as good cream. A little cayenne pepper i„ an improvement. Have ready in a tureen a few very small pieces of toasted bread cut in the shape of dice and a little finely-chopped paisley. /• Brains with Kgg Sauce.—Brains must bo well washed and cleansed from every particle of blood, and must bo well skinned. Then throw them into clean water again. Brains must ho very linn. Slice in a stewpan some onion, popper, rail, grated nutmeg, and a cup of beef broth if you have it. Put in tho brains with a little marjoram, and a little saffron to color. Let .it cook gently for half an hour. Beat la -a basin two eggs, tho juice of a lemon, a 'teaspoonful of flour, a little chopped pars- ‘ ley. When it is rubbed smooth stir it into the saucepan, basting it backwards and forwards to mix the sauce well. In making) egg sauce you must be very particidaj not to let it curdle. You can provent this by beating up all tho ingredients for your sauce and putting the lemon juice in last. To Stew Cold Poultry with Vegetables. —Remnants of cold fowl or duck are very nice stewed with peas. Fry an onion (diced) in a little dripping, pour in a goodsized cup of gravy made from odd pieces. Wash and drain well a quarter of a peck of peas, put them with a couple of teaepoonfula of sugar, popper, salt. When nearly done lay in tho pieces of fowl or duck. When done dish up tho poultry in the centre of tho dish and tlie vegetables round. They are very nice done with turnips, Jerusalem artichokes, or small new potatoes. For all those vegetables with saffron, and dish up very hot. Stewed Soles With Tomatoes.—Slice in a stewpan an onion very thinly, a tooth garlic, salt, pepper, and grated nutmeg, two spoonfuls of oil, or two ounces of butter; lot it fry for three minutes, then ■ lay in the soles, white skin on top, with jjloor

let it cook for twenty znimrtee or half on ’ hour if the soles are largo. Then"take out the soles very 'carefully, lay them on the dish on which you intend serving than up, rub the liquor through' a sieve—it will look like a thick tomato sauce; when strained odd i the juice of a lemon and a little cayenne; i put it back in the saucepan to get hot, I then lay it over the soles. Remember that yon put no water to thhydish. The tomatoes will give sufficient liquor, as it requires to he rather thick. This is an excellent dish. To Make a Fish Pritada.—Take any cold fish yon may have left, mince thib same as for patties, put some chopped parsley and marjoram, beat with three or four eggs, slice in a piodish an onion, and, if you have them, two or three tomatoes with two spoonfuls of oil. When it is fried, put in a spoonful of vinegar, stir it Then /idd {he fish, and let it bake a nice brown. Slip it oat of the dish on to a hot dish, garnish it with parsley. M arrow Pudding.—Required : Half a pound of marrow beaten to a froth, half a pound of sifted sugar, half a pound of ground almonds; cut up two ounces of candied lemon and orango peel, flavor with orango .lower water (eight ounces), each one beat in separately. Line a dish with good puff paste, lay in the mixture, crossbar. Bake in a quick oven. This is a delicious pudding, well made. I ruit Salad (by request).—For summer ; Required—Quarter of a pound of strawberries, two oimces of white and two ounces of black grapes, raspberries, currants (red and white), one orango, juice of 1 one lemon, wine or liqueur, half a pint of water, half a pound of loaf sugar, almonds. and pistachio nuts. For winter ; Two mandarins, three bananas, two apples, a few pineaple chunks, the juice of the pineapple, wine or liquer, juice of one lemon, quarter of a tin of apricots, quarter of a pound of prunes, half a pound of castor sugar, almonds and pistachio nuts. Prepare all the fruits carefully, using a silver knife, removing all seeds' pips, and Saiu. Cut in convenient sized pieces, place in a bowl, pour over some syrup (cither from the tinned fruit or made by tolling the sugar and water for ten to Uiteou minutes) ; add the wine or liqueur flavoring, all to steep for several hours, i lace in a salad bowl, decorate with al- - momls, blanched and shredded, and chopped pistaohr-s K ce p col<] as po Ssib]^ ■ ■ 1 . the fruits can bo varied according to iiiste and season, but as many kinds ns possible should be used. HINTS. To Reduce the Temperature.—lf suffering from a feverish cold, moisten a sponge i in. either eau-de-Cologne or vinegar and i a ' n< l hold it in the hand for a time. 1 his reduces the fever caused by cold in a marvellous way. To clean an ink-stained kitchen table, damp place slightly, and thou rub a little spirits of salts well in with a piece of cloth. The table will need a goed scrubbing with hot water and soda after the stain has been removed. To dean tin dish covers, use two ounces of soft soap and half a pound of rotten I stone beaten to a paste with boiling water. 1 Lay it on the tins, and when dry polish | with a soft cloth. “ | To save a little child from slipping when ! he is having his bath in a porcelain tub, I spread a large Turkish towel on the bottom before turning on the water. A hair lotion for very greasy hair can be got from the chemists or hairdressers by asking for “ eau-dc-quinine.” It is very much used by French ladies, and keeps the hair free from scurf and greasinees with very little trouble. Rub it well into tho scalp with a clean sponge. The following is a most excellent furniture polish, giving a brilliant polish with very little labor, and, moreover, does not leave a greasy-looking surface, as most polishes do:—lnto a clean bottle put eight tcaspoonfuls of sweet oil, eight teaspoonfuls of spirits of turpentine, two teaspoonfuLs of lemon-juice, and twenty drops of ammonia. Shako well, and always shako before using. Put a very little on a piece of flannel, rub on the furniture, and polish with a soft cloth. You will be surprised with the result. For a Soft Com.—Procure an iw leaf, soak it in vinegar for some hours, and apply it to the corn. Allow it to remain on tho whole day. Repeat the application for several successive days, and the corn will take its departure. A quick and easy method of cleaning knives: After washing, whllo still wet” rub well with a cork dipped in powdered brick-dust. Wipe, and polish with a soft cloth of chamois. While producing a brilliant polish, this will not scratch or wear out knives as quickly as a board. WOMAN SUFFRAGE IN AMERICA. Marble House, tho magnificent home of Mrs Oliver Belmont at Newport, was tho scene on August 24 of a notable public meeting -n aid of tho cause, of woman suffrage. Mrs Julia Ward Howe, notwithstanding her ninety years, was present, and in an .-ntcicstnig address she reviewed the change in the position of women which | die has witnessed in tho course of her life —a change which she described as “something marvellous." Undoubtedly, as the New Y'ork ‘livening Pest’ remarks, the person who prophesied in Mrs Howe's youth that r, woman would bo put in charge of the schools of a city of 2,500.000 people would surely have been deemed a maniac. Yet Chicaio recently made such an appointment. This, ami a. hundred other facts, undoubtedly justify Mrs Howe's remark that “wo are coming to find what tho capacity of tho real woman really is.” PERSONAL AND GENERAL. In a case at the London sessions in which a coster and his wife pleaded guilty of stealing a pair of boots, tho Judge (Mr Loveland-Loveland), after advising the woman to plead not guilty, informed the jury that tbc male prisoner had said that Ins wife acted on his instructions. There was a law, the Judge added, that when a wife did that which her husband told her she was not guilty. The jury returned a verdict of not guilty against the woman, and she was discharged. The man was sentenced to six months’ imprisonment. A wealthy retired iron merchant, Mr Kayser, and his family arc making remarkable efforts to save the life of Ins daughter Celia, who is ill from anaemia (states the ‘Daily (Jaroniclo ’). Her brother Arthur recently allowed two quarts of blood to he transferred from his veins to those of his sister, but tho doctors have now decided that the sacrifice was insufficient to give her an adequate supply. Ho was willing to be operated on again, but the doctors tested him, and found him 401b under Jus proper weight, so they declined to allow him to make the sacrifice again. Almost iu despair, Mr Kayser issued advertisements, and the following morning twelve youtiis offered to contribute as much as the doctors thought them strong enough to lose. They are being medically examined, with a view to choosing which of them shall be called upon to undergo tho operation. Tho selected man will lie handsome paid by tho distracted father. The Hon. Mrs Edward Llnley Wood (nec Lady Dorothy Onslow) is one of England’s society bluestockings. She was educated abroad, is clever, well read, and more interested in science and literature than in dances and race. meetings. And she is a noted linguist, as, when a mere girl, she won the first prize for foreign languages against 5,C00 competitors at tho examination of the College of Preceptors. But there is another side to her character, as she is active and good at games, and has of late become noted in society as a golf player. ’Her husband, who is in his twenty-eighth year, is heir to some 10,000 acres, mostly in Yorkshire, where her father has a seat at Hiekleton Hall, near Doncaster, and another at Garrowby, Bishop Wilton. Tho engagement of Miss Rubi Seddon to Mr Camm, of London, mentioned in lids column last month, has been declared off.