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(.By Viva.]

! * Viva* in this column answer all reasonable questions relating to the home, cookery , domestic economy , and anu topic of interest to her sex. But each letter 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 tie writer’s nom de plume clearly written. ANSWERS TO CORRESPONDENTS. "Worried.” —Nothing is better than oil of geranium. Sprinkle a few drops on a piece of cotton wool and wear it somewhere about your clothes. Renew the oil every day. “ Owe.’’—Take the white of an egg beaten up in lemon juice and slightly sweetened. The mixture should bo slowly dissolved in the month before swallowing. HOUSEHOLD RECIPESFried Vegetable Mairow.—Required i Two email marrows, one egg, breadcrumbs, salt and pepper. Peel the marrows, cut them in halves, and take out the seeds, next cut the marrows in pieces about two inches square. Put them in boiling water with a little salt, and boil until they are just tender, but not broken. They will probably take about 10 minutes. Lilt them- out of the water, and dry them well on a clean cloth. Beat up the egg. and have the crumbs ready in a piece of paper. Sprinkle the marrow with salt and pepper. Brush each piece over with beaten egg, then coat it with crumbs. Have ready a pan of frying fat; when a bluish smoke rises from it put in the marrow and fry a golden brown. Drain on paper, and serve in a hot dish. Note: Borne people sprinkle a little ground mace over it while frying, and consider it a great improvement. Green Tomatoes and Cream. —Required : Green tomatoes, half a pound of sugar to each pound of tomatoes, half a teacup of water, cream, vanilla and sugar to taste. Stalk the tomatoes, and cut them in halves. Put them in a clean bright pan with sugar and water in the above proportion. Stew them gently until they are soft. Let them get cold, arrange them in a glass dish. Whip some cream stiff, flavor and sweeten it carefully ,_ and heap it over the tomatoes. To be quite correct, wo believe wheat meal biscuits should be served with them.

Mutton a I’ltaltenne. —Required : Half a pound of macaroni, cold mutton, one onion, two teaspoonfuls of chopped parsley, stock or gravy, half a dozen tomatoes, half an ounce of ijood butter or dripping, salt and pepper. Break the macaroni into pieces about half an inch Ions;, throw them into a pan of fastboiling sajted water, and cook them until tender. Well butter a pie-dish, put in a layer of macaroni, next some slices of cold mutton, sprinkle these with salt, pepper, ind chopped parsley and onion, then more macaroni, and so on until the dish is full. Pour in enough good stock to moisten the pi-. Cover with halves of tomatoes, on these put a few little bits of butter. Bake in a moderate oven till the tomatoes are soft.

Mushroom Curry (by request).—Required: Tho mushrooms. For tho sauce: One small onion, one ounce of hotter or dripping, two teaspoonfuls of curry powder. two teaapoonfuls of curry paste, ono teaspoonfnl of flour, ouo pint of stock or milk, a little lemon-juice, salt to taste, a teaspoonful of chutney (if convenient). Trim, peel, and carefully examine the mushrooms, slice the onion finely. Heal tho butter, put in the onion, and fry it a polo brown, then add the curry powder and paste and the flour, and fry these for five minutes. Next add the stock or milk, and stir until it hoils, then add a squeeze of lemon juice, tho chopped chutney, and salt to taste. Put in the mushrooms, and let them simmer gently for about 15 minutes. Arrange on a hot dish with a border of boiled rice round. Note ; If children are :o eat this, probably leas curry powder will be needed.

Stuffed Rolls. —RequirefF: A dozen fin-ger-shaped rolls, quarter of a pound of aooked veal or chicken, two _ ounces of cooked ham or bacon (not required if you have sauce or gravy), one ounce of butter or good dripping, half an ounce of flour, one gill of milk or stock, salt and pepper, a little cress. Chop the veal and ham finely. Next make the sauce (or merely reheat what you have). Melt the butter In a saucepan, stir in the flour, add the milk, and stir it over the fire until it boils and thickens. Then add the veal and ham and about a tablespoonful of chopped cress. Season the mixture well, and leave it until cold. Split the rolls in halves lengthways. If you cannot get long rolls, round onea, of course, will do, though they are not quite so convenient to eat. Spread a good layer of the mixture on one half, lay the other half on the top, pressing them well together. Pile thorn on a dish, and garnish with fried parsley. Baked Jam Pudding.—Required : Slices of stale bread-and-butter, jam, two eggs, one pint of milk, two tablespoonfuls of castor sugar. If you have to cut broad specially for this dish, cut it about half an inch thick, butter it. and spread each piece thickly with jam. Put them into a dish, filling it very loosely. For the top layer turn the pieces buttered side down. Boat up tho eggs, slightly warm the milk, and add half of it to the eggs, also the sugar. Pour this custard over the bread, and add as much more of it as the dish will hold. Let the pudding soak, then put the pie dish in a baking tin containing water, and hake the pudding very slowly until it is ( delicate brown and the custard is set. By placing the dish in a tin of water you greatly lessen the chances of the custard boiling and curdling. • Baked Apricot Pudding.—This may he varied by using any kind of fresh fruit that may be in season, stowing it first, of course. Required: Three eggs and their weight in flour, in butter, and in castor jtugar, one teaspoonful of baking powder, three tablespoonfuls of milk, ball a pound «{ tinned apricots. Butter the inside of a pie dish, then lay in pieces of apricot and about three-parts of a teacupfnl of their syrup. Beat the butter ana sugar until they are like whipped cream. Beat the eggs a little, and whisk them gradually into the batter and sugar. Mix the flour and baking powder and add them lightly, then the milk. Mix well and spread evenly over the apricots. Bake the pudding in a moderately hot oven for about three-quarters of an hour, or until the cake-litce mixture is set all through. Dust the top well with castor sugar, put a pie dish frill round the dish, and then serve. Sometimes we use dried apricots for this dish. If well soaked ana stewed, they do just as well as tinned ones. Scotch Cabbage Soup.—Required: One firm white cabbage, two ounces of butter or dripping, two level tablespooufuls of medium oatmeal, one tablespoonful of chopped parsley, one pint of milk, one pint and a-half of boiling water, one small onion, salt and pepper. Well wash and trim the cabbage, then cut it into fine shreds. Throw it into fast-boiling water, and boil it for five minutes; this is to blanch it. Next drain of! the water. Melt the butter in a saucepan, add the cabbage and chopped onion, and let it cook together for five minutes. Then add the boiling water, let it boil, and sprinkle in the oatmeal and a little salt. Let the soup boil gently until the cabbage is tender, stirring it occasionally. Heat the milk, add it gradually; if the quantity seems too mum, do not use all. Season the soup carefully, add the parsley, and serve in a hot tureen. HINTS. Tc Wash Shantung Silk (by request).— Shantung will wash beautifully, and will come out as good as new after repeated visits to the washtuh. Do not rub soap on the fabric itself, but wash in a good lather made from soap powder and warm water. Iron while gtill damp, and be very easeful that it does not dry in patches.' Remedies for Burns. —If the skin is not broken apply methylated spirit, soaking a rag in it and laying it over tho place. But remember that methylated spirit is highly inflammable, and must not on any account be used near a light or fire. If the skin is broken, spread boracic ointment dna piece of lint and lay this over, bandaging to keep it. in place. Aarkemiyt Seovu Shoes , (by request).—

A very good ■way of making brown shoes darker is to rub them with milk to which a few drops of spirit of ammonia have been added. This will dry very quickly, and the shoes should then he polished with a clean dry cloth. To Clean Straw Matting (by request).— Take a coarse cloth and wring it out of cold water, then dip in kitchen salt, and thoroughly scour the surface of the matting with this. Rinse with a cloth wrung out of clear cold water to remove all trace of salt, and wipe as dry as possible. The salt will prevent the _ matting from turning yellow, as it is liable to do if soap and water are used. To Wash Silk.—Rain water, to which a handful of salt has been added, should, if possible, be used in washing white or black silk. With the addition of soap jolly—a warm lather should be made—and the silk, after having been washed, rolled up in a clean cloth, and when still damp ironed on the wrong side.

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WOMAN'S WORLD., Issue 15644, 7 November 1914

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WOMAN'S WORLD. Issue 15644, 7 November 1914

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