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WOMANS WORLD., Issue 15638, 31 October 1914
[By Viva.] '* Fife ” will in this column answer all reasonable questions relating to the home, cookery, domestic economy, and any tapir of interest to her sex. But each inter must bear the writer’s bona fide name and address. No notice whatever trill be > taken of anonymous correspondence. Questions should be concisely put, and the writer’s nota de plume clearly written. , ANSWERS TO CORRESPONDENTS. ‘‘Wayside.”—Have written to you this week. “ Winnie.”—Rub tho iron over the material, then place transfer on it, and press all over. The pattern will come off perfectly. “ M.J.”—Have already given the hint and rtoipo you require in ‘Star’ of 3rd October, 1914. ” Maida.”—Thinks for thoughtful appreciation. You will find the recipe yon require in this week's column. HOUSEHOLD RECIPES. Croutes of Herrings.—Required : Four lahie-spoontuls of cooked herring, tree from skin and bone, one ounce of butter, one hard-boiled egg, one, teaspoonfu! of chopped parsley, rounds of buttered toast, cayenne. Chop the fish finely, melt the butter in a small saucepan, add (lie fish, and stir it until very hot, than season it rather highly. If it seems 100 -dry. add a little, more, butter or a spoonln! of some bottled sauce. Have rounds of toast, hot, crisp, and well buttered, and put a neat mound of firh on each piece oi toast, smooth the surface, and decorate each with lines of parsley, chopped white and powdered yolk of egg. rierve the eroutea very hot, with a lace paper laid under them on the hot dish. These are excellent also if marie with lobster, or, in fact, almost any other kind of fish. Brown Haricot Soup.—Required : One pint of haricot beans, five pints of brown slock, about three ounces of ham or bacon, one onion, four tomatoes, one carrot and turnip, one leek, one, ounce of dripping, one tablespoonfnl of chopped parsley, salt and popper. Soak the Leans in cold water for 24 hours. Wash and prepare oil the vegetables, except tho tomatoes, and chop them coarsely. Melt tho dripping in a saucepan, chop the bacon, add it. and fry ii for a. few minutes, then put in the onion ami leek, and fry them a good brown. Next add the stock, beans, and the rest of (ho vegetables. Boil all gently until tho beans are tender ; they will probably take about three hours. Then rub all through a wire sieve. Rinse out the saucepan, put back the soup, roboil, and season it carefully: add the parsley, and serve in a hot tureen. Cheese Puffs.—Required : Two ounces of grated Parmesan cheese, one ounce of grated Cheddar cheese, one ounce of fine, dried, white crumbs, two whites of eggs, salt, pepper, frying fat. Put aside two teaspoonfu Is of the Parmesan cheese, mix all the rest of the cheese, with the crumbs, and season the mixture with great care. Whip the whites of eggs to a very stiff froth, and add them lightly but thoroughly to the crumbs and cheese. Heat the fat until a. faint smoke rises from it. then gently drop into it bulls of the mixture about the size of a large marble (the shapes need not he very round). An easy plan is to take it out with a teaspoon and scoop it out into the. fat with another one. Fry the halls until a light brown, then draw them on paper, sprinkle with the cheese. lay aside : arrange on a hot dish, and serve at once. Macaroni Cutlets.—This is a most economical dish, as any cooked scraps of meat, poultry, fish, or game can he used for it; or hard-boiled eggs or mushrooms (cooked) can be used in place of the ham. Macaroni is extremely nourishing, and therefore it makes an excellent winter supper dish. Required : Three, ounces of boiled macaroni, three ounces of conked ham or any meat, one ta-blcspoonfu] of grated oliense, one ounce of butter, one ounce, of (lour, one gill of milk or stork, one. t<t>v frying £at, parsley, seasoning, breadcrumbs for frying. Chop the meat finely, cut the cooked macaroni into thin rings, and chop two teaspoon fills of parsley. Melt the butter in a saucepan, stir in the flour smoothly, add the milk, and stir all these over the firo till they boil. Next add the, (hopped ingredients, cheese, and seasoning. Mix well, and turn tho mixture on to a. plate to get cold. Form it into evenly-sized cutlet shapes, and roll each in fine breadcrumbs. Then coat each with wcll-bcaten egg, and roll again in crumbs. Fry the cutlets in a nan of deep fat. so hot that a faint smoko rises from ii. When they are, a golden brown, drain them on paper, push a short length of parsley-stalk into the narrow end of each cutlet to represent- the bone of tho cutlet, and serve them neatly on a hot dish. A tureen of anv nice sauce, such as piquant or tomato, 'should accompany them, if possible, and a spoonful or two of any cooked vegetable, such as spinach, haricots, etc., heaped up in the middle of the cutlets, gives the dish an attractive finish.
| Cauliflower Cream Soup. Required: ! Iwo (small cauliflowers, six -ounce* of i crushed tapioca, one aii«l a-half ounces of ground rice, a little cold mill;, salt and popper, a gull of cream, crouton*. Wash and trim tho cauliflowers, and cock them in salted water rill tender. Then drain carefully and rub through a line sieve. Measi.ix; off a pint of the water in which. tho vegetable was cooked. brine it to the boil, stir in the tapioca, and simmer for 20 minutes. Add the pure* of cauliflower to the soup _ Mix the rice with a little cold mill:, stir u into the puree, season with salt and pepper, a id a, gill of cream, and make thoionghiy hot without boiling the soup again Scree with fri<xl croutons. Hacked Mackerel ain I Parsley Sauce.— Required: Tluce small marketol, one ounce of butter or good driyiping. one tea,, spoontul ct lemon jr.uo. salt and pepper, parsley sauce. AVa.sii and rhv.i) the fish ; cut off tho heads and laiks. Make an incision rlown tho back and underside, of the fish. Then with a sharp knife carefully rernovo the two fillets. Cut each fillet in two, flatten them out with a. heavy knife dipped in cold water. Thickly butter a fireproof dish ; put in tho fillets, sprinkle them with “alt. pepper, and lemon juice. Cover them with a piece of buttered paper, and bake them in a moderate oven from 1° to 15 minutes. Arrau go the pieces of fish, slightly overlapping each other, in two straight lines down a hot. dish, and pour over some good parsley sar.ee.
Steamed Chocolaif Pudding.—lfe.quired ; Quarter of a pound of plain chocolate, quarter of a ]■ mi:<] of castor sugar, quarter of a pint of milk, three ounces of butter,
six ounces ■>! iresh breadcrumbs, vanilla, two eggs. "\\ ell grease a mould or pudding basin, (bare me < Involute, and mix it with the milk, then boil them together. td.irring all tile l him till til* chocolate is melted. Cream together the sugar and butter with a wooden spoon, thru stir in the yolks of the two eggs and the breadcrumb.-;. Next pour on the- milk and chocolate, and add a few drops of vanilla. Heat the whites of tho eggs to a. „tilT froth, and stir them very lightly into the other ingredient*. Pour the mixture into tiie mould, twist- a piece of greased paper ■over tho top, and steam it- for on© hour. Turn it our very carefully, and f-erve with it some- hot custard «>.«<*; <>r any other sweet sauce- would do.
Savory Semolina. Iteqvirod : Two ounces of semolina, iiaif a pint of milk, two ounces of grated cheese. a little mustard, salt anti cayenne, egg and breadcrumbs. Cook the semolina in the milk until tranopai'ent, add the mustard, grated cheese, salt, and cayenne ; mix well together, allow it to cool, form into small squares, coat with egg anil breadcrumbs. Fry a golden brown in hot fat. and arrange neatly on a hot dish with fancy paper. Sprinkle over come grated cheese, anti servo hot. Half ‘his quantity is tutlicicnt for a. small dish. HINTS. Keeping Bread Fresh (by request). - The, best plan is to get a , big covered earthenware nan in which to keep it. But remember that anything in which bread is kept should be frequently washed, or the bread will go mouldy. If a loaf becomes very stale, hold it for a moment under the cold water tap, then rebake it in the oven till crisp. Freckles and sunburn are always troublesome to people with fair skins who live out of doors, so that a. girl who freckles easily should wear a broad hummed hat
and avoid exposing the skin unnecessarily to the direct rays of the sun. To remove freckles the following preparation is excellent. Mix together one ounce of fresh lemon juice, half a tcaspoonful of borax, and half a teaspoonful of sugar. Lot the mixture stand for a few clays, then place it in a glass bottle, and apply to the face after washing. An ointment for freckles and sunburn may be applied at night consisting of lanolino one ounce, almond oil one ounce, precipitated sulphur one ounce, oxide of zinc four drachms, violet extract one drachm.
An Effective Iron Stand.—The quicker irons cool the more gas or other fuel will be needed to keep them continually hot, yet people use various stands that allow a. free passage of air under the iron all the time it is not actually in use. Try using a clean firebrick in "place of these. No air will pass under the iron, and as the brick is almost a. non-conductor, the heat is kept in the iron instead’ of being drawn from it.
In washing very greasy dishes add a little cloudy ammonia to the water. It gives a shining appearance to the dishes, but they must be rinsed in two waters afterwards.
When chopping suet for a. pudding, roll it out several times with the rolling pin, then chop it. Much time’will be saved, and no lumps will appear in the pudding.
WOMANS WORLD., Issue 15638, 31 October 1914
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