WOMAN'S WORLD.

Evening Star, Issue 14963, 24 August 1912, Page 9

WOMAN'S WORLD.

[By ViT4.] 'Viva" will in thts column answer aV reasonable qutstions relating to the home, tookery. domestic economy, and any topic of interest to her sex. But each letter must bear the wrtter'a bona fidf name and addiess. No notice whatever will be taken of anonymous correspov dence. Questions should be concisely f.ut, and the writer's nam de plume clearly written. ANSWERS TO CORRESPONDENTS " Porca." —Have given tre hint this week. "Mrs A."—Serve it with half a hard-boiled egg for each person. The yolk is crushed, seasoned, and mixed with melted butter by consumers themselves " M.S."—Special preparations can be bought at the chemist's, but of course it will return in time. I always use a fine pumice, damping it slight.lv and rubbing gently. If sore afterwards rub in a little hazeline cream. HOUSEHOLD RECIPES. —.Some Novel Vegetable Dishes.— Potato Croquettes.—Required : One pound of boiled potatoes, one ounce of butter or good dripping, one yolk of egg, and one whole egg, salt and pepper, breadcrumbs. If liked, two teaspoonfuls oi chopped parsley, one teaspoonful of chopped onion. 'Mash the potatoes finely with a fork. or. what is better, rub them through a sieve. Melt the butter or dripping gently in a pan, put in the potatoes. mix these* together, boat up the yolk of egg and stir it in, season carefully to taste with salt and pepper, and if liked add chopped parsley and onion. Turn the mixtuie on to a plate, c-pread it evenly over, and leave it to cool. Next take about a tablospconful (or less) of the mixture, and shape it into a neat ball. When all is shaped beat up the egg on a plate, and put the crumbs on a sheet of paper. Brush each ball over with egg, then coat it with crumbs. Have ready a pan of frying fat. [ There should be at least enough fat to well I cover tho balls. When a bluish smoke [ rises from it put in two or three balls at a time, and fry them a golden brown. Drain well on paper, and serve very hot. Carrot Fritters.—Required : Four ounces of boiled carrots, two ounces of flour, two ounces of castor sugar, two eggs, two tabkspoonfuls of milk or cream, nutmeg, frying fat. Rub th. l cooked carrots through a wire sieve. Mix the flour, sugar, and milk with the pulp. Beat the eggs till light and frothy; add them, and nutmeg to taste. Beat well together. Have the frying pan hcatod until a faint smoke is rising from it, then gently put into it t small spoonfuls of the carrot mixture. Two dessert spoons can be used, the second one to socop tho mixture out of the first. Fry the fritters a delicate brown, drain them in soft paper, and dust with castor sugar. Cassolettes of Carrot.—Required : Large raw carrots, half a pint of brown sauce. For the mixture : Six ounces of any cooked meat, game, or poultry, two teaspoonfuls of chopped onion* and parsley, one ounce- cf butter, lralf an ounce of flour, half a pint of stock, seasoning, glaze. Wash and scrape the carrots, and cut them into blocks one inch and a-half long. Take a sharp knife, and scoop out enough of tho interior to leave a neat hollow case of carrot. Dip the cases now and thon in cold water during this process, or they are apt to discolor. Next boil these cast 6 gently in boiling salted water, or stock if possible, until they are tender, but not broken. Meantime make the mixture, melt the butter in a saucepan, add the onion and flour, and carefully fry both until lightly browned. Add the stock, and stir over the fire until the sauce boils. Add the chopped meat, pard.y, and seasoning. When the carrot cases are cooked, drain them on a cloth, brush the outside of each with a little wanned glaze, fill in neatly with the hot meat mixture, and serve on a hct dish with the hot brown sauce (strained) round them. j Browned Turnips.—Required : Six or eight small turnips, one and a-half ounces of butter, half a-teaspoonful of granulated sugar, salt and pepper. Peel the turnips, and. cut them in slices about a quarter of an inch thick. Boil them in boiling salted water for about 20 minutes, or until tender, but not broken. Drain them well. Melt the butter. When it is hot put in the turnips and sugar, and fry them carefully until they are nicely browned ail over. Sprinkle them with pepper and salt, and serve that at once in a hot vegetable dish. Scalloped Onions.—Required : Three or four large boiled onions, butter, breadcrumbs, salt and pepper. Have ready some large scallop-shells, either the natural ones or those made of fireproof china. Butter them quickly, then sprinkle over a layer of crumbs. The onions should be boiled until just tender, then cut them into thin slices. Put a layer of these in each shell, dust with salt and pepper; then put a layer of breadcrumbs, and so on till the shells arc full, piling them up slightly. Bake in a moderate oven for about half an hour, or until the tops are nicely browned. Serve in the shells. Celery a la Creme.—Required : Two or more heads of celery, two small onions, a small bunch of parsley and herbs, milk, about two tablespoonfuls of cream, a little lemon juice, salt and pepper, abouthalf an ounce of flour to half a pint of milk. Take the best parts of the celery, trim, and wash them carefully. Put the celery into a pan of cold water, and bring it to the boil; let it , boil for five minutes; then throw away the water, add instead enough milk to cover the celery. Put in the sliced onions and herts, and let al! simmer very gently until the celery is tender, if' necessary adding more milk as it reduces. Lift out the sticks of celery, cut them into thin strips, and roll each up in a neat little roll. Have ready some neat rounds of fried bread, place a roll of celery on each. Mix the flour smoothly with a little cold milk, and add it to the milk in the pan ; adding more milk or stock if there is not sufficient in it. Stir all until it boils, then season it with st.lt, pepper, and lemon juice, and lastly add the cream. Pour this sauce over the celery, sprinkle with a little chopped parsley, and serve very hot. Leeks au Oratin.— Required : A bunch of leeks, one gill of white sauce, one ounce of grated cheese, a few browned crumbs, a little butter, pepper, and salt. Wash the leeks thoroughly, for they are frequently very gritty. Boil them until tender in salted water. Then drain th.pm well. Butter a fireproof ait gratin dish, or a pie-dish will do. Put in the leeks, sprinkle each layer with pepper and salt. Pour over the sauce, on this sprinkle the cheese, and lastly a few browned crumbs, with a f j w smail pieces of butt ft placed here and there upon them. Bake in a moderate oven for about 15 minutes until the leeks are hot through. Serve at. once. Cauliflower Salad.—Boil a cauliflower in salted wated until tender, but not overdone ; when cold cut up neatly in small sprigs. Beat up together three tablespoonfuls of oil and one tablespoonful of tarragon vinegar, with pemier and salt to taste; rub the dish slightly with garlic, arrange the pieces of cauliflower on it.' Strew over them some capers, a little tarragon, chevril, and parsley all finely minced, and the least bit of dried thyme and marjoram powdered. Pour the oil and vinegar over, and serve. HINTS. Tiled hearths should be washed with soft soap and rinsed over with a little milk. When steaming puddings and dumplings put a cloth over the steamer before putting on the lid. This will prevent the moisture settling and rendering the puddins heavy. Picture glass should not be washed. To remove spots rub them with a damp cloth wrung out in water to which a little ammonia has been added. Take special care that no water runs under the frames, and so on to the pictures. Muslin Dressea (by request).—lt is quite a problem to know just how to do rip lawn and muslin dresses so that they win not be too stiff. Dissolve a tablespoontul of gum arable in about three quarts of I water, and use this liquid in place ot i-Jtefibi After the articles »■«• dried-

sprinkle and iron as usual. Gtrrn arabic will not stick to the iron, and gives the goods the stiffness and look of new material. A Faded Carpet.—A carpet that is faded and hardly fit for use may be utilised in the following manner : —Remove all dust, and tack it on to the floor wrong side up and paint it. The first coat should be quite thick, and it is better to use yellow ochre for the first coating. The next two coats may be any shade desired. Let the first coat dry thoroughly before applying the second. "A carpet" treated in this way will outlive linoleums. To Clean a Porcelain Kettle (by request).—Fill it half-full of hot water, and put in a tablespoonful of powdered borax ; let it boil. If this does not remove all the stains, scour with a cloth rubbed with soap and borax.