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[By Viva.] * Viva ” will in this column answer all reasonable questions relating to the home, cookery, domestic economy, and anv topic of interest to her sex. But each letter must bear the writer’s bona flit name and address. No notice whatever will be taken of anonymous correspon dence. Questions should be concisely put, and ths writer's norn de plume dearly written. ANSWERS TO CORRESPONDENTS “ Apiicot."—Well wash two pounds, and pour on them four quai ts of boiling water. Cover, and leave for 48 hours. Then simmer gently till the f uit is tender—p obably about one hour and a-quarter. Add 71b sugar, and bed again for one hour; put into pots, ant cover down at once. “ B.N.G.”—Boil them in soda water to which a iitle chloride of lime has been added. Then rinse very thoroughly after boiling. " Plume.’’—Should advise you 10 take it to a dry cleaner’s. Have neve' heard of anyone making a success of it ot home. HOUSEHOLD RECIPES. Rhubarb Cream.—Stew a large bundle of rhubarb which has been carefully washed and wiped dry and cut into small pieces, without any water; cover with plenty of sugar. When soft, pass it through a sieve, and put it back into the stew pan with the grated peel of half a lemon, a squeeze of the juice, and some gelatine (allowing about three-quarters of an ounce to one pint of the sieved rhubarb) which has been soaked in water. Stir over the fire sufficiently long to melt the gelatine, then put aside in u cold place. Vi hip half a pint of cream, sweeten, and add to the rh barb as v.ou as it is cool; mix and pour into a wetted mould. American .Muffins, with Eggs.—Mix the following ingredients well together : -One quart of milk, three quarters of a cup of yeast, two tablespoonfuls of sugar, one ounce of butter, one teaspoonful of salt. Add sufficient (lour to make a good batter, and leave it to stand overnight. In the morning beat four eggs very liehtly, and stir them into the hatter. Rake in a fairly quick o’ en for 20 minutes. Cringles.—Rub half a pound of butter into one pound of flour, and add two ounces of sugar. Divide the mixture in half, and add to one portion quarter of a pint of milk and two tablespoonfuls of yeast. Set to rise; when risen add the other portion of flour, etc., quarter of a pint more milk, and two eggs well beaten. After mixing into s light dough roll out to about half an inch thick and cut into small rounds or squares. Rake when risen a second time, and then wash over with milk and sugar. Vegetable Cutlets.— Roil a carrot, a turnip, and an onion until tender. Mash or chop them together, then mix with half a pint of cooked lentils, which have been made as dry as possible. Flavor with curry powder to taste, salt ,and minced parsley. Then bind together with .a beaten egg. If too moist, add a few bread crumbs until the paste will mould into cutlets. Rrush over with egg, dip into bread crumbs, and fry in boiling (at. Serve very hot, garnish with parsley. Honey Cakes.—Required : Four ounces of flour, two teaspooufuls of Paisley flour, one tablespoonful of honey, half a teaspoonful carbonate of soda, half a teaspooufu! ground ginger, two ounces of cornflour, three ounces of butter, two ounces of Demerara sugar, one tablospoonful of treacle, two eggs, two ounces of currants, one teaspoonful of cinnamon. Method : Molt the butter, sugar, and treacle in a saucepan over the fire. Sift the dry ingredients, including the currants, into a basin, moisten with the treacle, etc. (when cool), then add the beaten eggs. Beat the mixture well, then fill into buttered patty pans and bake in a moderate oven about 15 minutes. Timbales of Reef (by request).—Required : About half a pound of meat, two small tablespoonfuls of bread crumbs, half a teaspoouful of chopped onion, two teaspoonfuls of chopped parsley, stock or milk, salt and pepper, one egg, two or three pieces of macaroni. Put the macaroni in a pan of boiling salted water and cook it until tender. Then drain off the water and cut it into neat rings. Chop the moat finely, put it in a basin with the crumbs, parsley, and onion. Season it to taste with salt and pepper, add enough stock or milk to bind it, and, lastly, add the beaten egg. Thickly butter the moulds or cups, then cover the bottom of each with the little rings of macaroni. It is prettier and more effective if the whole tin is lined, but this, of course, takes time. Fill the tins with the mixture, pressing it down gently. Place the tins in a saucepan with boiling water to come halfway up them. Lay a piece of buttered paper across the top's, and steam them gently for one hour. Then turn them carefully on to a hot dish, and serve some tomato or brown sauce with them. Cream Buns.—Required : Four ounces of flour, two ounces cf butter, two eggs and one extra yolk, half a pint of water, vanilla and caslor sugar, cream, a pinch of salt. Put 1 he water, butter, and salt in 'a pan on the fire. When they boil, draw the pan off the fire, and add the flour. Stir it in, add the flavoring of vanilla, and the extra yelk ; beat these well in ; lastly, add the eggs, one by one, beating each one well in. /lave ready a baking-pan, put the mixture in small balls on it, and bake them in a moderate oven until they feel light and are of a delicate biscuit tint. Leave them until cold. Whisk about a gill or leas of cream until it will bang to the whrik, add the vanilla and sugar to taste. Make a slit in the side of each bun. and fill with the cream, or, if preferred, cut tho top off each bun, put in the cream, and replace the tops. Dust the top of each with a little sieved icing sugar. Potato a la Anna (by request).—Required : Six good-sized potatoes chopped fine, two tablespoonfuls of butter, half a teasponful of salt. Pare the potatoes, throw them into cold water, take from tho water, and chop them quickly or there will discolor. Put a layer in the bottom of a baking-dish, then sprinkle with salt, then a layer of potatoes and another sprinkling of salt until the dish is filled. Melt the butter over hot water, and drain it carefully over tho potatoes, leaving the sediment of the butter in the dish. Cover, stand it in a pan of hot water, and bake in a moderate oven about three-quarters of an hour. When the potatoes are half done etir them carefully ; remove the cover, also the water pan, and finish in a rather quick oven. Dust the top with chopped parsley and onion juice, and send at once to tho table. Turnips in Jelly.—Required : Four turnips, half a box gelatine (one oz), two lemons, on© teaspoonful of salt, one saltspoonfal of pepper, ono tablespccnf ul of tarragon vinegar, one iablespoonful of tomato catsup. Cut the turnips into tiny dice; throw them into boiling unsalted water, and cook until transparent. Drain carefully. Cover the gelatine with half a cup of cold water to soak for half an hour. Add tho jnice of the lemons, salt, pepper, tarragon, vinegar, and tomato catsup. Now add a pint of boiling water. Hub tile bottom of a bowl witb clove of garlic. Stir the mixture, strain through two thicknesses of cheese cloth into the bowl. Line the- bottom of fancy moulds with this jelly; when bard, sprinkle witb finely-chopped truffle; fill in the blocks of turnip, cover with jelly, which must bo coal, not hard, and stand aside on tho ice. When ready to serve, turn on rounds of cold boiled'tongue and serve with French dressing Potato Custard.—Required : Four goodsls“d potatoes, one quart of milk, one teaspoonful of cinnamon, four eggs, half a cup of sugar, one quarter of a grated nutmeg. Pam the potatoes, wash in cold wafer, and grate them quickly into the milk. Beat the eggs without separating, add the sugar, then add this to the milk. Add the cinnamon, and pour the mixture into a baking-dish ; bake in a moderate oven about three-quarters of an hour. Serve as a dessert, the same as you would any other form of custard. This pudding may be varied by changing tho flavoring; vanilla may be added, or half a cupful of finely-chopped almond®. This same mixture may be poured into pie-dishes lined with paste, and baked in hi© oven under iho name of potato pie. The whites are iDfsuaJJy reserved and mads iota *

meringue to put over the top at the last minute. Without the sugar and cinnamon this may bo served in the place of meat at luncheon or supper. A half cup of grated cheese will give it a greater value. HOUSEHOLD HINTS. To prevent the blue in clothes from looking patchy, makfc a quart of water a good deep blue, and from that pour into the bluing tub until one has the required tine. Never blue too heavily, for this always suggests the idea that the laundress uses blue to cover up the dirt. To Whiten a Bread Board.—First of all damp the board with warm water, then rub it with dry monkey-brand soap or whiting; next scrub it thoroughly with a • clean, hard nail brush, and give it affinal rinsing under the cold-water tap. Then dab it lightly all over with a clean, soft cloth, and stand it in the air, if possible, until quite dtry. This is an excellent , method for whitening and cleaning boards ‘of all kinds. Soap should never be used for them, as it is apt to turn them black. To Keep a Dog’s Hair White (by request).—After you hav.e washed the dog as usual, try giving him a final rinsing in blue water. This will make the hair much whiter and prevent the yellowness of which you complain. How to Clean Pewter.—Procure one pint of ncatsfoot oil, one ounce of liquid ammonia, and. a little powdered rotten stone. Place J lhe oil and ammonia in a basin, then stir into it enough of the rotten stone to make a thick paste. Wash the pewter well with soap and warm water, dry it carefully, and apply the paste. When dry, carefully remove all trace of it. You will probably have to brush it gently with a soft plate brush, and finally polish with a soft chamois leather. Thin Hair. —.•sometimes the hair grows thin over the temples, when a mild stimulant will bo found very useful to increase the growth. Apply a little of the following mixture ni-iit and morning with a clean sponge : —Liquid ammonia half an ounce, tincture of cantharides half an ounce, aqua coloniensis one ounce, water to eicht ounces. New shoes which have become wet and muddy for the first time should not be a,lowed to dry dirty. Take off all the mud with a soft cloth, then clean again with another cloth till dry. Smear tuc leather over with vaseline, rub it well in. muff the shoes with crumpled paper to keep them in shape, let them stand for a day with the soles raised from the ground, then repeat the dressing and rubbing. WHAT ARE “ EXPENSIVE’’CLOTHES? SOME AMUSING TESTIMONY. Before Mi Justice Rankes and a jury : in the King’s Bench Division (London), on i October 27, Madame Hogg, who is better known as Madame Louise, the ashio..ablc I modiste in Piccadilly, sought to recover I £lB7 from Mr George V. Deakin, for 1 lingerie supplied to a lady who claimed to be his wife. It transpired that on December of last year the pseudo Mrs Deakin diove up iri an expensive motor car and was introduced by another young lady. She explained that she was renewing her trousseau, and, having been shown a quantity of underclothing, selected a number of i ar'.icks, which she asked to be sent home : the same night for her husband to see, as i lie was going to America the next day. Other goods were cent for her approval and she chose some of them, and subsequently ; a blouse was sent to her while she was 1 staying with Mr and Mre Gordon Watney at \\ eybridge At the first interview the i lady, when asked what name should l>e i enrered in the books, replied “G. V. Deakin,” and when Ihe a&siscant mentioned that tl.ev had a Mrs G. W. Deakin, the ladv replied that that was hor mother-in-law*. It was a fact that defendant’s mother and sisters were customers of plaintiff. Counsel would not attempt any description lof the article.-, for " these were holy I mysteries.” (Laughter.) The lady, whom she now knew to be Mias Raymond, selected six out ol the 45 articles sent for her approval. She said they would be ; paid for by her husband's solicitors, but w hen witness sent in her account the lady 1 telephoned that her husband was lotuini jug to England earlier than he. had expected, and would settle the bill bimtcTf. Cross-examined : She was agent for a firm of corsetmakers who supplied the lady with corsets worth £l3 19s. She did ! not know that there was also a.claim by i another firm for £145 for hate.

I Mr WijjjK'll : On Dwmbtr 10 five. ; guineas cadi for two nightdresses, and another at live and a-half guineas, that is i rather expensive?— Perhaps for you. j (Laughter.) I Counsel : Isiion Id not wear such things. I do not think I should bo comfortable in them. (Laughter.) Wiinotjs: Well, I have some in a box there, and I am going to show you. | Hie Lordship: Vou do not want it held | up, do vou, Mr Wippeli. (Laughter.) Witness: Perhaps cite gentleman would like it. (Laughter.’ Counsel: What are they made of'—A special material, which is silk worked with real Valenciennes lace, exquisite net top, arid the lady's monogram hive younds fifteen shilling and sixpence for a blue petticoat; is not that a lot? \o ; ] have one here about the same price if you would like to seo it. (Laughter.) 1 ‘A flower set ” ; what is a flow er set?— I A very beautiful cliilfon material, all printed with flowers. I Counsel: They are not separate flowers, | which you pin on? (Laughter.)—Oh! J 'there is such a thing; I have seen it—- | (laughter)—on dresses, 1 mean. (Renewed laughter.) Witness: I think I had better not answer any more questions. (Laughter.) Counsel: Flowers are printed ou dresses, are they not? —You say you have seen them (Laughter.) Lace boudoir cap, £2 12s 6d ; was that cheap? —I do not say sc. What would you say if I suggested it was dear —I should not say anything, because you do not know. (Laughter.) There is a blue teagown at 12 guineas; is not that rather stilt?— Certainly not. The lady not only had a blue teagown at 12 guineas on December 5, but a pink silk one at 10 guineas on January 51 — Yes, I think the blue one was spoiled by the dog. Did vou suggest to the lady that she could ’have less expensive material? (Laughter.) His Lordship . It that a tradesman's usual practice? (Laughter.) Counsel: Do you get many customers who order six such expensive nightdresses in two months*—Yes. And go on at that rate all through the (year?—l did not expect Mrs Deakin would ; she said she was renewing Ikt trousseau. Do you suggest these things are necessaries’''—Decidedly. Mr Deakin was a mati of means. If yon had thought, yon would have realised that the lady was' spending on clotues at the rate of £2,C00 a year? YUs Vo-dship -. That does not follow. Defendant, in the course of her evi donee, said ho was 24 years old. Miss Raymond had Jived with him as his wif., since September, 1913. In December last he went to the United States on business, returning on January 30. As far as h< knew ho never saw any of tho articles supplied by plaintiff. While Ire was away Ik aUowed Miss Raymond £lO a week through his solicitor The wages of the two maidservants were paid out of tho £lO a neck. He got three write on his return. MKs Raymond was pretty well supplied with clothes when he went to America, and before leaving he made her a present of £lO. In addition to what ho got from the Gordon Watney Company, his incomwas £BOO to £I,OOO a year. As far as he knew Miss Raymond had no money beyond what he gave her. She had furs, for which he believed he paid £l5O. Mies Raymond was driven m his ear by a chaufeur in live;y. Witness invested about £IB,OOO in Gordon Watncy and Go. He expected to come into further money on his mother's death. On the findings of the jury judgment was entered for plaintiff, with costs.

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WOMAN’S WORLD., Issue 15674, 12 December 1914

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WOMAN’S WORLD. Issue 15674, 12 December 1914

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