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WOMAN’S WORLD., Issue 15650, 14 November 1914
[By Viva.] ’* Pitta ” will in this column answer all reasonable questions relatinq to the home, cookery, domestic economy, and any topic of interest to her sex. But each letter must hear the writer’s bona fide name and address. No notice whatever will be taken of anonymous correspondence. Questions should be concisely put, and the writer’s norn dc plume clearly written. ANSWERS TO CORRESPONDENTS. “ Tagal.”—Brush well with a soft, clean brush, then take a pad of black velvet and rub well all over with this. If the straw is apt to look rusty, I should advise you to use one of the reliable straw dyes. •• Cider."—You sent no name or address. Supply these and you will bo replied to. “T.T.”—(a) Hava given hints this week, (b) Yes, I was quite in order. HOUSEHOLD RECIPES. —Some Novel Jam-making Recipe?.— Apple Marmalade.—Core anil cut tuc apples into small pieces; weigh, and pul them into a part, adding half a pound of sugar to each pound of apple. Add a stick f of cinnamon and the juice of a lemon to taste. Place on a brisk fire, and, when the apples are reduced to a pulp, stir the mixture till it is of a proper marmalade consistency, and set aside to cool, or pot it for future use. Lemon Marmalade. —Wash and <hy a dozen lemons, and then weigh them whole. Put in a pan with enough water to well float them, and let them conk steadily until they are ?o tender that they can be easily piarcid by a pin's head. This will take front on© to two hour*. When they aro quite tender slice them thinly, removing all the pips and hard pieces. Measure tho water in which they were cooked, and make it up, with fresh odd water so as to allow ono pint to each pound oi lemons. Put thei fruit into a preserving pan, and add on© and a-half pounds of sugar for each pound of lemons, and let ail cook steadily until some of tho juice jellifies when it is allowed to get cold on a pinto. Stir it often, anil keep it slammed. Pul into pots ami cover when cold. Mock Strawberry Jam.—Cut up two pounds of rod rhubarb and on-? pound of tigs Add throe pounds of lump sugar and the juice and rind of a ktuon. .Mix all together, and allow it to stand for twelve hours. Boil for about an hour till it jellies nicely. Quince Marmalade.—Boil tho quinces in water till tender, then beat thorn in a mortar ; just wot the sugar with some of tho water used for boiling, am cl boil all together till a good consistency. Orange and Apple Marmalade.—Take half a pound of orange pulp and the same weight, of rind, boiled soft and beaten very small. Add a pint of apple jolly, two and a-half, pounds of sugar, and boil it very fast till clear and jellified. Squeeze in the juice of come lemons to taste, and pot it up. Chip-Marmalade.— t til three dozen orange? into quarters; take otf tho pod and boil it till quite solt. Scoop out the sort, pithy part with a silver spoon ; cut the peel'into Clips. Remove the pulp of tho oranges from the pips and hard, white skin, ami pour three pints of water on the latUr. When .ho chips are ready grate and squeeze 12 large lemons; add the pulp of the mangos to ibis, with i-ugar of equal weight to lh« oiiginal fruit. Add the peel chip? and two quail? of tho watsr from the pins and hard skin. Boil till (tom-— about, three-quarters or an hour.
To PmH'rre Orar-gca Whole, —Let your oranges \)c free itmn tnemkih. fut a small hole at the stalk cud ; put. them into a pun o: cold water, and change for several day?. Thou l>r>i 1 in a preserving pan in water, with a little salt in it. tin(i! tender. I'lace on a sieve, with the hole downwards, boil in a syrup for live minutes, thou take out cently. Add more sugar to the syrup, and boil it for 10 minutes without the fruit. Then pour your boiling syrup on I lie oranges, and cover at once to keep the steam in. Repeat tins for seven or eight days, then put into pote, and pour syrup over them. The syrup must cover tin; oranges, and he very clear, or the oranges wnl turn black.
Ajspto. Fear, and Blum Jam. —Required: Four pounds of apples, the same ol pears, and tiie same of plums, 12 pounds of loaf M:oar. one pint of apple juice (obtained by boiling the pmincfi). Peel, core, and r-iice ilk* applec, and pears, and wipe the plums with a damp cloth. To every pound of fruit allow one pound of sugar. Roil the juice and sugar to a syrup, then add the fruit and boil ns you would'for any other kind of jam. Re sure that the apples and ] oars are all of the same kind, or they will not preserve evenly. Choose a kind that is naturally soft and likely to melt easilv.
Vegetable Marrow Jam.—Cut six pounds of marrow and put in a large basin with the pool and juice of four lemons, four ounces of ginger slightly biuised, and six pounds of loaf sugar. Leave ah together for 12 hours. Then boil till the syrup thickens ami the futil clears.
Crab Apple Jelly.—Put the crab apples into a saucepan with more titan half cold water, and boil for an hour cr until soft; squeeze the juice through a lianuel bag. To every pint of juice add three-quarters of a pound of sugar, and boil for threequarters of an hour. Red Apples.—Take a dozen French apples, free from spots or bruises. Take out tite cores gently, and place the fruit in clear, cold water to keep the color. Pare them, take a pound of brown sugar and 12 grains of cochineal (finely powdered and tied in a bit of muslin), put in about one pint of water, and give them a boil. Then throw in vour apples, and let them simmer .slowly till quite soft, but not cracked. Routed Fin it.—Pick over your fruit, ami .-ee that it is perfectly dry—damsons, gooseberries, plum*, cherries, anv fruit. Wash and dry some bottles with largo enough necks for the fruit to go in without crushing—not jam jars. Kill the bottles with fruit, leaving some room up the neck, and pour boiling water over the. fiuit. hot it stand till cold. Pour a teaepoonful of salad oil on top, and tic down with brown paper. Xo boiling or other work is necessary. Fruit Syrup.—Dissolve two ounces of tartaric acid in a quart of cold water. Pour it over five pounds of fiuit, rasp, berry or strawberry. Let it stand for 24 hours. Strain through a sieve, but do not press tlie fruit. To one pint of syrup add one and a-hiilf pound of lump sugar. When quite dissolved bottle it, and keep in a cool place. Do not cork it just at. first. For the jelly, dissolve an ounce of isinglass or gelatine in a pint of wafer. When cold put one pint of syrup to it, and put it in a quart mould in a cold place. Strawberry Jam (stiff). —Take one pound of sugar to every pound of fruit (no water), and boil for one hour. To Make Jam.—For strawberries, apricots, and peaches use three quarters of a pound of sugar to one pound of fruit. Stone your fruit, crack the stones, and put in the kernels. Boil for one hour after 1 hey boil, stirring it all the time. For other fruits uso one pound of sugar to each pound of fruit. HINTS. “Rule of Thumb.' I —lf you are making r. milk pudding, and don’t want to weigh the rice, tapioca, or whatever you may bo using, sprinkle into the disk enough to very thinly cover the bottom of the dish, ana your pudding will be just about right. Don’t throw away sour milk, not oven if it bus become quite thick. Use it for mixing sconce. It will make them beautifully Fight, arid the carbonate of soda that is always.added to tho scones will take off all suggestion of sourness. Sour milk can bo used tor pancakes if a little carbonate of soda is added to them. Flour Cake Tins.—After greasing a cake tin, always dredge a little flour into it—r.ct much"; only just a thin covering. I find that since I haw dine this my cakes brown all round the sides much better than they used to, and turn out without trouble. Hats and Hair.—When I first started doing my hair low down, and flat on the top of my head, I had great difficulty in keeping my hat straight. But now I just pin or fold a piece of neb or veiling across the lop of my head just before putting on my hat, and pin my hat on through 6btsh It ip excellent. ,
Brown Skin.—Some women have naturally brown skins, and it is the greatest mistake in suck a case to be constantly using toilet preparations "to whiten the complexion." But a temporary light milk diet improves some dark complexions tremendously. Try a diet of junket, eggs, milk puddings,' fish, poultry for a few week?. Plat butchers’ meat only sparingly, and counteract any tendency to constipation—a frequent cause of a dark complexion—by taking fruit, both fresh and stewed, in’a fairly liberal amount. FRNECH WOMEN • WHAT TOMMY ATKINS SAYS. “ The French women seemed to think that the best cure for shrapnel or bullet wound was a bottle of wine and a raw ogg. On the Wednesday fight the women brought hot potatoes and new bread right into "the t ranches and firing line. I can assure you they arc the bravest women I have ever met.”—Rifleman Cedric Fischer. ‘‘A woman said laughingly to me ; ‘lf yon kill the Kaiser, you shall have my daughter.’ I replied that 1 could do that all right, and she could have a hair of his moustache.’'—Private R. Coombo.
WOMAN’S WORLD., Issue 15650, 14 November 1914
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