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WOMAN’S WORLD., Issue 15632, 24 October 1914
[By Viva.] “ Viva ” will in this column answer all reasonable questions relating to the homo, cookery, domestic economy , and any topic of interest to her sex. But eac/i----tetter must bear the writer’s bona, fide name and address. No notice whatever will be taken of anonymous correspon- . dence. Questions should he concisely put, and the writer’s nom de plume dearly written. ANSAVERS TO CORRESPONDENTS. “ Country.”—Try a ha;r specialist; do not use quack remedies. “Anxious.”—A tablespoonful of liquid ammonia to a quart of water, without soap, will cleanse them, thoroughly. " Elsa.” —You will find recipe and hint in this week’s column Thanks tor kind appreciation. HOUSEHOLD RECIPES. Pikelets (by request).—Required : One pound of flour, one ounce of compressed yeast, a teaspoonful of castor sugar, three eggs, a pint of milk, a little salt. Mix the sugar and yeast together until they are liquid, then add the milk, which should be tepid. Sieve the flour into a warmed basin,-pour the liquid into it, and mix well. Then add the beaten eggs, and beat the batter well for 10 minutes. Next put the basin in a warm place, and let it stand to rise for one hour. Then cook them, either on a griddle over a fire or on a baking-tin in a quick oven. In either case, heat the tin. and either brush it over with melted butter or dripping, or rub it over with a piece of suet. Shape the mixture into thin rounds by pouring about a tcacupful on the greased tin, then cook as desired. Turn them once, butter them, and serve very hot.
Vegetable Marrow Soup.—Required : One large marrow, two ounces of butter, an onion, three .sticks of celery, a few sprigs of parsley, three pints of white stock nr milk and water, salt, pepper, and nutmeg, the yolk of an egg, two tablespoonfuls of milk or cream. Thinly pare the marrow and cut it into slices about two inches thick. The seeds need not be removed. Melt the butter in a clean bright pan, put in the marrow, • sliced onion, the white parts of the celery, and the parsley, having first washed it. Toss these about in the butter for a few minutes, but do not let thorn get in the least brown. Now add the stock, and boil until the vegetables are quite tender. These may take an hour, nr perhaps less. Take out the parsley and rub the rest through a sieve. Rinse out the saucepan, put back the sieved soup, add salt, pepper, and a few grains of nutmeg. The soup should be the thickness of good cream, so if it is too thin boil it fast with the lid off the pan to reduce it; if too thick, add more milk. Beat up the yolk of the egg, add the cream or milk, then, when the milk is well off the boil, add the egg. Stir it over the fire for a few minutes to cook the egg, but on no account let it boil. Servo it in a hot tureen, and hand with it croutons of fried bread and some grated cheese.
Fish Patties.—Renuired : Six ounces of cooked fish, four tablespoonfuls of any fish sauce, half a pound of pastry, salt and popper, browned crumbs. Roll out the pastry about an eighth of an inch thick, and line some patty-tins with it, trimming and crimping the edges neatly. Fill each case with rice or crusts to prevent the pastry rising up in tho centre. Bake for about 15 minutes, or until they are lightly browned. Then remove the rice. Remove all skin and bones from the fish, and break the flesh into flakes. Heat the sauce, and add enough of it to the fish to nicely moisten it. Season it carefully; fill in the cases with the mixture, sprinkle a good layer of crumbs over the top of each; serve very hot. Ground Rice Cakes. —Required : Three ounces of ground rice, three ounces of butter, two ounces of flour, two eggs, a little milk, half a level teaspoonful of bakingpowder, a pinch of salt, a little grated lemon-rind. Beat the butter and sugar together until they are like cream, add the eggs one by one, beating each ono in thoroughly. Mix together the flour, ground rice, salt, baking-powder, and lemon rind, add'them lightly to the butter; lastly, stir in about two .-tablespoonfuls of milk. Have ready some small patty-tins or queenrake moulds, grease them* and half fill them with tho mixture. Bake them in a moderate oven from 10 to 15 minutes, leave them to cool slightly before turning them out of tho tins.
Chocolate Moulds.—Required : Two eggs and their weight in flour, castor sugar, and blitter, one ounce of plain chocolate, one teaspoonful of baking-powder, two tablespoonfuls of milk. Beat the butter and sugar to a soft white cream, add the eggs one by one, and beat the mixture well. Chop the chocolate in small bits, and dissolve it in the milk over the tire. .Mix the Hour and baking-powder, and stir them very lightly into the butter, sugar, and eggs. Add the chocolate and milk, pour the mixture into well-buttered tins or dariole moulds, twist a piece of greased paper over each, and steam the puddings for half an hour. Savory Potatoes.—Required; About a pound of cooked potatoes, three tablespoonfuls of chopped cooked ham, lean bacon or tongue, one ounce of butter, half an ounce of flour, one gill and a-lialf of milk or stock, one tablespoonful of grated cheese, two teaspoonfuls of vinegar, gait, pepper. Melt the butter in a saucepan, stir in the flour smoothly, add the stock or milk, and stir this sauce over the fire until it boils. Add the ham and vinegar, and season the mixture carefully. Cut the potatoes into rather thick slices, and put layers of them and the sauce in an "au gratin ”or pie dish. Sprinkle the cheeee over the top, and bake in a quick oven until temptingly browned. Serve it on the dish in which it is cooked.
Rabbit HotPot (byrequest).—Required: Two rabbits, half a pound of fat bacon, two pounds of potatoes, two Spanish onions, one teacupful of carrot (cut in dice) and the same of celery, cold water to cover, salt, pepper. Cut the rabbit into neat joints, wash them, and lay them in tepid salted water for half an hour. Wash, peel, and thickly slice the potatoes, peel and cut the onions into thin rings. Place the rabbit, potatoes, onions, carrots, bacon (cut in dices), and the celery in layers in the hot pot or stewing jar. Put a little seasoning between each layer. Pour in enough cold water to just cover all these ingredients, cover tightly, and stew gently in the oven or on the stove for about two or three hours, according to the probable toughness of the rabbits. When cooked, skim any grease off the surface, and serve, in the jar, pinning a clean table napkin neatly round it.
Snow Cake (by request).—Required: Two cupfuls of pulverised sugar, one cupful of butter, one cupful of sweet milk, one cupful of cornflour, two cupfuls of flour, one teaspoonful of baking powder. Flavor with lemon. Bake for half an hour.
Nelson Pudding.—Required : Two ounces of cornflour, three ounces of cake crumbs, two ounces of ground almonds, four ounces of currants, one teaspoonful of ground cinnamon, one ounce of chopped suet, three eggs, one gill of milk, one wineglassful of sherry, lemon rind. Method; Butter a plain pudding mould, and besprinkle the Bottom and sides with currants. Blend the cornflour with the .milk, and boil for a few minutes. When cool, stir in the beaten eggs and cake crumbs, ground almonds, suet, cinnamon, grated lemon rind, castor sugarand the sherry. Mix well, and with it fill the prepared mould. Steam gently for one hour and a half to two hours. Serve with jam or currant sauce. lemonade (By Requet>t).~Kequired: Four lemons, one quart of boiling water, two ounces of loaf sugar. Peel the lemons very thinly, putting the rinds at once into a jug. Next carcfu.'ly remove all the pith. Then cut the lemons in thin slices, and take out all the pips, as they and the pith would give the lemonade a bitter flavor. Put the iemon and sugar in. a jug with the rinds, and pour on the boiling water. Cover the jug, and let it stand till the contents are'cold. Then strain off the lemonade, pressing the pieces of lemon well. If possible, place the jug in ice for an hour, or, failing that, in a basin of cold wafer. Serve it with a thin slice tvict (if tumnn, flnnUng it.
HINTS. Red Hands. —If your hands are red, try washing them, in bran or oatmeal instead of water alone. Buy two pounds of bran ( or fine oatmeal, sprinkle over it about two teaspoon fills of any good perfume, and keep it* in a covered jar, and add a little to the water before using it. Sunburn is. generally very difficult to euro, so if you. are liable to freckle and brown in hot weather it is wise to use ■tha following lotion now before the damage is dore. It is used by Turkish ladies to whiten and beautify the skin, and will make your complexion clear and brilliant all the summer;— Liquid ammonia, one drachm; spt. myreial, one ounce; atr. toss, one ounce; pulv. boracis, half an ounce; glycerine, half an ounce; ag. dcstill, 10 ounces- . . . . Sulphur will often remove fikm irritation. It may adhere sufficiently if it i« rubbed dry into the skin. If not, moisten the eJcin with r* little sweet oil, then xub in the sulphur. For Rusty Grates (By Request).— Brush them over with blacklead that has been mixed with water to a rather thin paste. Leave this on till next day, _ and then blacklead and polish in the ordinary way. This removes rust in the most wonderful W *For a Soiled Skirt Hem.—Here are three wavs to choose from : Lay the skirt on a table, and rub the soiled parts witn balls of white tissue paper untd clean t Or get a cloth ball from the chemist, and use as directed. Or rub with a little dry magnesia and a clean cloth. Bid remem her that satin rubs very easily, and so should zc gently rubbed. , ■ When making jam or fruit paste under the jam should be light K brushed with the well-beaten, white of an ew and it will not taste heavy or sodden. ;
WOMAN’S WORLD., Issue 15632, 24 October 1914
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