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WOMAN’S WORLD., Issue 15662, 28 November 1914
[By Viva.] *' Viva ” will in this column answer ail reasonable questions relating to the home, cookery , domestic tfonomy, and any tojnc of interest to her sex. But each letter must bear the writer's boruf fide name and address. No notice whatever will be taken ,of anonymous correspondence. Question* should be concisely put, and the writer’s nom de plume clearly written. ANSWERS TO CORRESPONDENTS. “ Champagne.”—l would not advise you to i.Tperiment with your coat. It would bo triaor to take it to a cleaner. “ Cider.”-—Take your apples, reduce to pulp, put it into coarse, strong bags and squeeze out all the juice. Keep at a heat of 60deg for two or three days for weak beverage, and eight or ten for strong. As soon as the sediment has subsided, pour oft into a dean cask and store in a cool place to ripen. Preparatory to bottling, it should bo examined to see whether it is dear and' sparkling, if not it. should bo clarified and left for a fortnight. The night previous to the bottling the bung should be taken out of the cask, and the filled bottles should not be eorked down until the day after. When wanted for immediate consumption, a small piece of lump sugar may bo put into each bottle before corking it. HOUSEHOLD RECIPES. Dainty Chocolate Custards.—Required : Four tablespoonfuls of grated chocolate, four cupfuls of milk, four eggs, one cupful of sugar, two teaspoonfuls of vanilla extract. Put the chocolate and ono cupful of the milk into a double boiler and cook until smooth, then add the rest of the milk, and. when hot, pour it over the sugar, which has been mixed with the yolks of the eggs. Return to the fire and atir until it begins to thicken ; it must not boil or it will curdle. Add the vanilla extract, and, when cool, pour into small glasses. Beat up the whites of the eggs until stiff, then beat into them two tablespoonfuls of sugar. Divide the meringue on the too of tbe custards. Frozen _ Coffee Custard.—Required : Half a pint of cold strong coffee, one pint of cream, one cupful of sugar, one pint of milk, and four eggs. Scald the milk In a double boiler. Beat up the eggs and sugar together until light; add them to the hot milk, stir over the fire for a few minutes, than remove and -eoi. Stir in the whipped cream and cold coffee, then freeze. One of the Best Nut Candies.—Required : One and a-half cupfuls of molasses, three-quarters <>f a cupful of granulated sugar, three-quarters of a cupful of butter, half a pound of figs, one cupful of Brazil nnt meats, ono cupful of walnut meats, and one cupful of peanut or hazel nut meats, a pinch of baking soda. Bo’T the sugar and molasses as for candy until nearly done, then add the butter, and continue boiling until it becomes brittle when a little of it is tried in cold water. Add the figs, which have been scraped and chopped flue, and the soda ; also add the nuts, which should be carefully selected. The nut* should 'not be chopped. When veil mixed pour into a buttered breadpm of medium size. When cool cut around the edge and turn out. Divide into slices. Savory Rice and Tcmatoes.—Required; One cupful of cooked rice, six lame tomatoes, two sweet peppers, two tablespoonfuls of butter, seasoning of salt, sugar, and pepper. Peel and slice the tomatoes and chop ths peppers line. Butter a fireproof dish, put in a layer of the tomatoes, cover with rice and chopped peppers, and season with ealt, sugar, and pepper. Add a layer of tomatoes, rice, chopped peppers, and seasoning until the dish is full, having a layer of tomatoes on the top. Dot with tha butter. Bake covered for three-quar-ters of an hear and uncovered for a quarter of an hour. Excellent “ S ” Biscuits.—Required ; One cupful of butter, a tiny pinch of baking soda, ono lemon, two eggs, one and a quarter cupfuls of granulated sugar, three and three-quarter cupfuls of flour. Cream the butter, sugar, soda, and grated lemon rind together, add the egs well beaten, then add gradually the flour. Knead the dough lightly, ana set it aside in a cool place for one hour. Take small pieces from the dough, roll them with the hand on .a baking board to a finger's" length, and mould them into an “s. Lay them on nngreased tins, and bake in a moderate oven until ready. Delicious Argjle Salad.—Required : One tin of apricots, half a cupful of chopped nnt meats, some lettuce leaves, yolks of four eggs, four tahlepsoqnfuls of vinegar, one teaspoonful of sugar, one toaspoom'ul of salt, one teaspoonful of dry mustard, one teaspoonful oi butter, a few grains of red pepper, one cupful of whipped cream. Drain the apricots, and lay them on crisp lettuce leaves. Put the egg yolks into a double boiler, add the vinegar, sugar, salt, mustard, red pepper, and butter, and stir them over the fh-e until they have cooked for five minutes. Allow to cool, then add the whipped cream, and beat all thoroughly together. Next add the nuts and the marshmallows. Place a spoonful of the dressing on each plate of ealad. Date Crackers.—Required: Ono pound of stoned dates, two and a-half cupfuls of rolled ■ oats, two and a-half cupfuls of flour, one cupful of brown sugar, one cupful of butter, one teaspoonful of baking soda, half a cupful of warm water, one cupful of granulated sugar, half a cupful of cold water. Put the dates, gramnlatcd sugar, and cold water into a small saucepan and hoil until tho dates are soft. Allow to cool. Cream tho brown sugar and butler together, then add the rolled oats and the flour, and mix well with the hand. Add the hot water and soda, and divide the dough into equal parts. Roll out thin. Spread the date filling on ono layer, place the layer on the top of the filling, and cut into squares. Lav on buttered tins and lake in a hot oven until readv. These crackers are delicious served with, coffee. A Tasty Mint Sherbert. —Required: Two tablespoonfule of finely-cut mint leaves, two lemons, three oranges, two cupfuls of sugar, one cupful of water, the white of one egg, one cupful of whipped cream. Soak the mint leaves and the grated rinds of the lemons in the orange and lemon juices for half an hour. Boil the sugar and water together for five minutes, then pour at once on to the other ingredients. When , cold strain into the freezer, and add the white of egg (stiffly beaten) ami the cream. Freeze in the usual manner, and sene in slender sherbert glasses,, garnished with tiny sprigs of mint. A Good Baked. Omelet.—Required : Six eggs, ono cupful of hot milk, three tablespoonfuls of cold milk, ono tablcspoonful of cornstarch, ono tablespooniul of butter, ono teaspoontul of salt. Beat the yolks of fhe eggs and tho salt together until creamy. Boil the milk and slowly stir in the cornstarch, which has been well mixed with cold milk. Add tho butler and beat until well blended. Stir this into the yolks of the eggs, and lightly fold in the whites of the eggs, which have been beaten very stiff. Pour into a buttered pan and bake in a alow oven for 25 minutes. HINTS. A .Foot Powder' for Perspiration (by request).—Powdered borax, one part; powdered boric acid, one part; salicylic acid, one part; powdered talcum, twelve Pepper Bags for Toothache.—Take, a circular piece of muslin three-quarters of an inch in diameter. The cloth is doubled, ode aide being lined with very thin rubber. Fill tho bags with a mixture of eooal parts of cayenne pepper and powdered ginger. The edges are then sewn •Together. The muslin side of the bag is / placed next to the gum, while the lip or t _ cheek is protected from, the fiery mixture ( by the robber doth. For a red nose a specialist advises the application to the nose for a few seconds of small pieces of linen soaked in benzine. Great caution must bo observed not to use the benzine in a room where there is a fire or lighted gas jet. To Make Bay Rum (by request).—Take a qbarter of a pound or carbonate of magnesia and saturate it with oil of bay. Ths magnesia is pulverised and placed in a filter. After pouring through it water until a sufficient quantity is obtained, alcohol la added. Naturally the amount of water and alcohol used _ will depend upon the amount of bay rum'you wish to make <*«4}t strength. if / *•
Marrow Pomade for a Dry Scalp.—Take one ounce avoirdupois of beef marrow and three ounces avoirdupois of oweel lard. The marrow and lard should be melted together and strained. The mixture may bo perfumed as desired. A little of it may be rubbed thoroughly into tho scalp. To Remove a Wine Stain (by request). —lf you sprinkle salt on the stain at once it will come out in the ordinary washing. If it has dried, use salts of lemon, then wash as usual. Curls in Spite of Rain.—lf you wet your hair with a weak solution of isinglass and water before plaiting it will keep its “wave" in all winds and weathers, no matter how straight it is inclined to be. A WOMAN’S ADDRESS TO THE FATHERS OF THE CHURCH. The address delivered by Miss F. .1. Ross, M.A., before the Presbyterian General Assembly made a deep impression on that august body. Readers of Thursday’s ‘ Star ’ have observed its characteristics, its intellectual grasp, its literary facility, and its religious fervor. But only those who heard it can fully realise its true power. One member of the Assembly of long educational experience desired that tho ministers could learn Miss Ross’s secret of sacred oratory. Her speech is considered by competent critics to have been the finest utterance delivered at tho Assembly’s meeting. It was delivered without the faintest suspicion of hesitancy, ami with such variations from the M.''>. as gave it greater richness and spontaneity.
WOMAN’S WORLD., Issue 15662, 28 November 1914
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