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[By Viva.] ' Viva” will in this column answer all reasonable questions relating to the home , cookery , domestic economy , and any topic of interest to her sex. But each letter must bear 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 nom de plume clearly written. ANSWERS TO CORRESPONDENTS. “ Enid.”—Have given hint usked for this week. “ A.A.”—Cannot answer your inquiry. You had better consult a specialist. HOUSEHOLD RECIPES. Cocoarvut Cakes —Cream four ounces of butter with four ounces of sugar, then gradually add two well-boaten <-ggs, four ounces of flour, one u-.aepoonful oi baking ing ponder, and three tableispoonfuls of chopped coeoanut. Mix and divide into snidiJ buttered and floured cake tins and bake in a hot over, tor 15 minutes. Turn out, and when 000 l brush over with molted jelly and roll in finely dhopped oocoanut or blanched and chopped almonds. Servo with a few chopped pistachio nuts on top. Fig Sandwiches. —Required : Six ounces of chopped tigs, half a glassful of water, one taoiespoonful of orange-flower water, whipped cream, violets and angelica. Stew tho figs until tho water is absorbed, and the orange-flower water, cool, and spread on waters. Decorate with the cream, violets, and angelica. Nut and Cheese Relish.—Mix ono package of cream cheese with two tablespooniiils of whipped cream, one cupful of finely dropped nut meats, a teaspoon!id of finely chopped parsley, and a dash of rod pepper and stilt. Roll into balls and serve cold, decorated with parsley and chopped nuts. Russian Aspic Salad.—Required : Half a pint of cooked salmon, six anenovies, half a cupful of cooked mushrooms, two hardboiled eggs, one boiled beet., ono boiled j carrot, naif a cupful of chopped ceLry, : ono cupful of cooked peas, two chopped ; pickles, and two cupfuls of aspic jelly. 1 Next decorate a wet mould with the I whites of the eggs, a pickled walnut, and I a few of the mushrooms, then place ail i the ingredients in the mould in layeis. | Tarn the salad out when it is sot, and ; garnish it with small mushrooms and i sirred ded lettuce. j Japanese Salad. —Required : One box of j sardines, three gills of rice, a few small ; muiiroonrs, French dressing, and one cup- I ful of cooked peas. Boil and drain tho ' rice. Mix it with the dressing and cool; heap it in a dish. Drain tho oil from the sardines, and press them into the rice. Decorate with peas and mushrooms. Battenburg Budding.—Color one portion of a genoese cake with chocolate and leave tho other portion plain. Spread each color on a separate baking-sheet about three- , quarters of an inch thick and bake in a hot oven. When cold cut nine bars about i one inch wide and one deep. Place them j tegetlior until colors alternating, and fix j with apricot jam. Roll out a sheet of al- I mond paste to a quarter of an inch in | thickness, and place the cake upon this, j first covering it with, jam to make it stick. Cover the cake with the paste, making 1 tho sides flat Decorate with cherries and j angelic*. Cherry Sandwiches.—Take one cupful of glace cherries, quarter of a cupful of ■ orange-juice, crackers. Chop the cherries, adding orange-juice gradually. Mix thoroughly, spread on crackers, place two toI get,her, decorate with a cherry. Servo j with tea or chocolate. Rolled Sandwiches.—A lash some cream cheese, then add chopped nuts and orange : marmalade to ta"te. Spread on buttered slice* of bread, and roll, i Layer Sandwich.—Spread between slices j of bread layers of chopped olives, pounded I sardines, pounded yolks of hard-cooked ! eggs, lettuce mixed with mayonnaise. | Gelatine of Chicken. —Required: Ono ! fowl, one pound of sausage!, one cupful of | breadcrumbs, two hard-boiled eggs, six I pickled walnuts, a few pieces ol ham, nab* a cupful of blanched almonds, a few pieces of ham, half a cupful of blanched almonds, reasoning of salt, pepper, grated lemon rind and herbs. Bone the fowl, mix sausages with breadcrumbs, seasonings, ; and two beaten eggs. Spread this forcei meat inside tha fowl, then lay in the ham, 1 almonds, eggs, and walnuts; roll and sew together, roll in a cloth, bind with j tape, and boil for two hours in bailing | Block. lift out and put between plates, i with a weight on top. When cold remove ' tho doth. Decorate with aspic, hardboiled eggs, and paisley. Fried “Bananas.—Required : Bananas, flour, salt, pepper, butter or good dripping I for rfying. Peel the bananas. Out them in four pieces, cutting them in halves lengthways, and then halving each again. Dip three pieces in seasoned flour. Heat some dripping in a frying-pan, put in the pieces of banana when a faint smoke is rising from the fat, and fry them a lightbrown all over. Then drain them on paper and serve very hot. French Steaks.—R-quired : One pound of beef fillet, ono ounce of butter, two tablcspoonfuls of salad 01, two teaspoonfuls each of chopped paisley, pickled gherkins, chutney, and vinegar, about a teacupful each of cooked carrot nnd potato. Wipe the meat over with a cloth I dipped in hot water, then cut it into two i neat steaks. Lay these in a pie-dish, I sprinkle them with fcnlt and pepper, pour ( over the oil .and vinegar, and Ft the meat I soak for 20 minutes. Heat tho gridiron, j rub it over with a p'<ce of suet, or brush it with melted fat. Lav on the steakfl, ( end grill them over or before a fire for .10 to 20 minutes, accordmv to their thickness. Put the butter, parsley, i gherkins, nnd chutney on a plate, and I work well together with a knife. When the steaks are hot, put them on a hot dish, and spread the mixture over tho stiri face of each. Garnish with heaps of carI rots and potato I Tomatoes Stuffed with Nuts.—Required ; 1 Tomatoes shelled mite of any variety, or mixed, conked ereen peas, lettuce, mayon- ! nniae, salad dressing. Allow one or more larco tomatoes for each ret non. Wipe, Ptalk, and carefully scoop out some of the. I soft pulp, taking paine not to break through the eidn. Chop the nuts finely, i jinxing them with about equal quantities ‘ of the cooked naiad dressing to blend nnd make a creamy mixture. Fill the tomato cares r.eatlv w’ith it, and arrange them on a bed of fresh lettuce, seasoned with a; i few drops of oil and vinegar or lemon- j ' )U Spice Cakes. —Required : Four ounces of flour, two ounces of butter, one egg, tnrcc ounces of caster sugar, half a teaspoonful of baking powder, one teaspoonful ol mixed powdered spice, one teaspoomul ot ; golden eyrup. Cream the butter and i smrar. Beat and add the egg. Mix the flour, spice, and baking powder. Add i these lightly, and the syrup. Tf very stiff, warm the latter. Well grease some small tins, fill them about two-thirda ful) of the mixture, and bake them in a moderate oven for about 15 minutes. Dust ; : with castor or icing sugar after turning I them out. | Apple. Pear, and Plum Jam (a special j recipe).—Take four pounds of apples, the same of pears, and tho same of plums, 12 pounds of loaf sugar, one pint of apple juice, obtained by boiling the parings. Feel, core, and slice the apples and pears, and wipe the plums with a damp cloth. To every pound of fruit allow one pound of sugar. Boil the juice nnd sugar to a syrup“ then add the fruit, and boil ns i you would for any other kind of jam. Be sure that the apples and pears are all the same kind, or they will not preserve evenly. Choose a kind that is naturally soft and likely to melt easily. , HINTS. I How J Keep My Hair Nice.—When my I heir cots daudruffy, brittle, and gcr.eri ally out of sorto, T always *r--* i I doctor who thoroughly understands the i care ot the heir tela iuo to. a theuih I sm by ne means in my first youth, I really have quite a fine head of | hair, which has, moreover, kept its color well. First of all I wash it with “spirit of soap.” This can be bought all ready for use at any chemist’s; but I prepare it myself as follows : I take a wineglassful of spirit* of win* (methylated

spirit will do, if you do not object to the f smell), and two winegiassfnla of the very best green soft soft. I add the spirit gradually to the soap, stirring it until the soap is all dissolved, and a clear brown liquid results. This quantity is enough to wash an ordinary head of hair three times. I wet my hair very thoroughly with hot water, pour a little of the spirit of soap on to my head, and rub it well in. If it does not lather at once, I wot my hair again, and use a little more oi the preparation, until my head is a mas. of foam. I then rinse my hair in severe; lota of hot water till it is quito clean,, when, if possible, I dry it in the open air. 1 find that it dries very quickly when sham pooed in this way, and is beautifully soft, and glossy. Having got my head per fectly clean in this way, 1 rub a little highly-refined paraffin into the roots and ends of the hair, as it prevents then; from splitting and nourishes the long hail as well. The kin<? of paraffin 1 use is that sold for internal use, as it has no smoll. It oan be scented if preferred. A; soon as my hair gets to look and feci dreadfully greasy, I wash it again with the spirits of soap, and then start usin the oil again. I usually persevere with this treatment three weeks at a time. Washing doesn’t hurt it a bit, and the spirit acts as a tonic. There is no doubt about it, oil in some shape or form is necessary to all sorts and conditions of hair from time to time, and though it is not pleasant to use, the result is so eminently satisfactory that it is quite worth the unpleasantness and bother. By the by, the spirit of soap is splendid for washing white hair, as it does not turn it yellow or discolor it in any way.— 1 Homo Chat.’

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WOMAN’S WORLD., Issue 15668, 5 December 1914

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WOMAN’S WORLD. Issue 15668, 5 December 1914

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