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[By Viya.] . "Viva" will in this column answer ail reasonable questions relating to the home, cookery, domestic economy, and any tnpic of interest to htr sex. But each letter must bear the writer's bona fide tame and address. Xo notice whatever will be taken of anonymous correspondence. Questions should be concisely ■put, and the writer's nom de plume clearly written. A>7S\VXRS TO COP.RESPONDENTS. "J.D."—Take a. little pure olive oil in he palm of the hand, rub both hanils to:mtil well oiled, t.heu nib the face T.horouijhN" with the oiled hand's for f.vo ns;:iuto». Hire ready a bowl «f warm water and a good t-oap; make a lather, and rub tljM-over tie face, working it in as a man before shaving; t-hen w,i£h the face with warm water, changing as often a-s nee(-ss.-iry until the face is tree from soap, then rinse with cold water to cleanse Iho pares. Hepcn: r.h« above treatment every dav_ until the skin hj clear. Wen!,! any reader kindly oblige Viva with a recipe tor I>ovonshire whip? TIOCSEHOLD RECIPES. —Sou.c Ne\c Ways of Serving Siunmer Berries.— C!i,iiy Salad —Skin and pit. a pound of pert'cei cherries, place a blanched almond in each, anil set aside (if possible, «>n ice, t" chill- At serving time arrange on a ; at of fresh cherry leaves, and dress with lemon juice and powdered fcugax. "''arrant C'cam.—Dissolve a tumbler <i red currant jelly in a pint of cream, and add a little ovgar if not suffieiontly MVcct. Soak a heaping tablespoonful of gelatine in a httlc Tj-ater, beat it into tho cream :h'>v»ighly, tuid pour the mixture !:.'■• a m.-'dd 10 harden. When firm turn out. and garnitdi with perfect. clusterH of frcr-h > uri'.ints. Serv<i plain or with crean'. T.iaekberry "I'liarh-tte.-—Mako a pint of b'a kbciry jelly, toaking the gelatine in half a cupful of water, and dissolving it hi a . upfttl :md a half of iv.t bia<kberry juifo. S-vceten this us t-a.ste, and when ulinost tirm beat it to a froth, folding in n pint of stifily-whipped cream, four into individual moulds lintxl with strips of sponge cake. Servti very cold with vh'oprd ..'it-.i'.n. Trincese Loaf.—B.ako a genx't poundcake irixtuve in a hexagonal pan. and after trooping out tho interior trust with pale icing flavored with pistachio or vanilla as preferred. Whip a pint of crram until stiff, sweeten to taste, add a tablefpoonfrd of gelatine dissolved in a little hot milk, and fold in lightly a d.'l'f'.il of strawberries, cut up quite tine. Fill the cake with this mixture, and se' on the ice for thro <>r four hours: Blackberry Flummery.—Soak a scant cupful of tapioca in two cupfuls of cold water for several hours*. Add one pint nf boiling water, and cook until clear, rl'-move from the fire, add two thirds of 1 cupful of sugar, and when cool stir in three eupfuis of frcshly-pick-ed blackberries. Set aside till cold, and serve in gla-ses uith sweetened whipped cream. Raspberry Batt-er Pudding. —Make a batter from one cupful and a-l.alf of flour. half a cupful of miik, ore teaspoonful and a-'nalf of baking powder, one tableepoonful of, butter the size, of a walnut, a pinch of salt, and one- egg. Mix well, and aid sufficient, fi-sh. firm ra.sph: rrie.s which have been slightlv dredged with flour to flavor well. Steam for about half an hour. Serve with hot sanco. Ch"rrv Spcngp. —But- a cupful each of £ug:ti' and water into a. saucepan, bring to" a boil, and add a. quart of cherries, pitted and stemmed. Simmer gently for about 10 minutes, then pres-e, through a colander. Dissolve, half a boxful_ of gelatine in lr.!f a cupful of water in which the cherrv pits have been .<-t*wed. add to the fruit mixture, and set aside to thrken. V.'hcn tirm turn out. and decorate with cherries and cream. Currant Sherbet.—Led together three cup fills of sugar and four cupfuls of water until a syrup is formed. Add a pint of iuiec from freshly-picked red currants, strain and freeze, adding the stiffly-beaten •whites of two eggs when partly done. Serve in sherbet glasses. Fruit'Sandwichos. —Crush slightly opial quantities of red currants and raspberries, and to every pound add one pound of .sugar. Cook until it reaches the cousislemy of marmalade. 'Spread, between slices of buttered bread, and decorate with currants. Strawbcrrv Fritters. —-Make- a fritter barter, using two cupfuls of flour, four and a- pinch of salt: two table.arwion fnls o£ sugar, three tnblespoonf ills o'f butter, and two cupfuls of mil!:. Mir, into this a pint of ripe fruit cut in halves, and drop by spoonfuls into boiling fat. Drain 0:1 brown paper, dust with powdered .sugar, and .serve hot. Garnish with strawberries and their leave?. Strawberry Sponge.—Make a pint of strawberry, jelly, flavoring it with freshlycrushed fruit, and set aside to cool. When thick, but not firm, beat to a froth with an teg-beater, then fold in lightly half a pint "of cream, whipped ami sweetener), ind pour into a mould to harden. When irm turn -uit and decorate with points :ut from sponge rakes arid with .sugared Strawberries. Strawberry t anuelon Cake. Make a ?yrup of two cupfuls of sugar and one quart of water, acid a tablespoon fill of | gelatine, and set asid< ; 1 cool. When cold add a. pint of fresh strawberry pulp and the juice of f.vo lemon.a. Line a mould with the mixture, fjll th" centre with cold whipped cream, sweetened, to which ,1 iittlc rl.wolvcd irek't/iic hii.s been added, and put aside to cool. When serving garnish with sliced lorries. Blackberry Farina.—Heat ,1 quart of blackberry juice- to the boiling point, swceti'ii to taste, add a pinch of .salt, ami etir in gradually a cupful of farina. Cook until thick, stirring frequently, then pour into ."mall moulds and set aside to cool. At Fcrving time turn out. garnidi with large ripe blackberries, and serve with cream. Pineapple Delight.—Required : One cupful of chopped pineapple, one tablespoonfid of gelatine, two tablespoonfuls of rice, three-quarters of a cupful of sugar, one cupful of whipped cream, two cupfuls of boding water or of pineapple juic<\ a pinch of salt, a- few preserved cherries. Bod the rice until very soft, then drain it. Pis-solve the gelatine in the. boiling wafer, then add the inigar and tho rice. ( fid >!ighily. and add the salt, the pineapple, and the whipped cream. Cool, j-rve in dainty glasses with a- cherry on the top of each. Apricot ami Raisin Puffs.— Required : One cupful and a-half of stowed apricots, half a cupful of stewed raisins, white of one egg, .-ex table.spoonfuls of cornstarch, half a cupful to one cupful of sugar, according to the acidity of the fruit, one tablespoonful of lemon juice. Flaky pa.sIry. Heat the fruit to boiling point; add the cornflour dissolved in a little cold water, let boil; add acid and sugar to iweeteu. Pour into patty-pans lined with pastry, ami hake until almost done, when a meringue may be spread on each and a raisin be placed in the.ientce. Return to the oven to brown. The meringue may be omitted, the tops being covered with criss-cross strips of pastry. lord Pium Mould.—Required : One Sound of red plums, half a pint of water, Kvo tablesjxxmfuls of cornflour, sugar, titew the plums with water and sugar to I pulp ; rub through a sieve. 'Moisten tho cornflour with a little water, add it to tho frith juice. Put it into a saucepan, bring to the boil; boil for five minutes. Pour into a wet border mould. When cold turn out. Fill the centre with whipped cream (or whit* of eggs) stiffly beaten and flavored with sugar and almond flavoring. Raspberry Flummery.—Tako the white of an egg beaten si iff. and one tablegpoonfu]~of raspbeiTv jam beaten into iu This makes sufficient for two. Strawberry Fool (for six persons).—on« pot of stia-ttberry jum, one and a-half pinto of milk, one egg. Pres9 either fresh j fruit or strawberry jam through a hair sieve -with a wooden opoon. Simmer some milk with tho yolk or an egg beaten up itt iS; *Ad the rost of the milk when cooling, and atir all intu the fruit-. Servo cold.

HINTS. To keep ankles from mildewing at the seashore, which is often one'of tho trials of tho sojourner in summer, vrap in tissue paper Mich .'<inall articles as plows. lx»Us=. porket hooj-s. etc , and drop them into glass fruit jar.', screwing "on tho lid?. •Shoes may be wrapped in paper and putin tin hoses, or in n large metal pai! having a, tifrht-fitting rover. When packing a hat in a trunk, put the hat in with the hrim tlat on' the bottom of the tray then rind ,a pasteboard box which will tit over tho crown. Make the hat secure by sticking long hatpins through bulb, the box and the crown of tho hat-. Protected in this; way, the hat will come through safely, and the rest of tho tray. a l l round tlv> hat, may be packed with other tilings. Solo linings in whit:; .-hoes often discolor fine white stockings, and tho stain is hard to remove. To obviate this, cut inner solos of lino unite paper, thin hut strong and smooth. New inner sola* may bo made of this material as often as needed. A now idea, in porch fittings is to have a shelf inside, tin- porch rail about one foot wide mid one foot, friar, the porch floor. Paint it to match the woodwork litis will be useful in many ways. 'I he men will find it just right for resting their feet, tho women a convenient t-heli fot holding work baskets or boons, and the children just what- they want to sit- on. One way to clean a black straw hat is to roll a* piece of old black velvet over vour finger and use it as a brush, following the curves of th" straw with a firm pi'essiue. The nap of tho. velvet penetrates so thoroughly tint esery trace oi duet will disappear." The same- process is equally satisfactory for straw of other shades; but a light-colored bit of velvet should be used if the hat is of Ji-ght color. To keep tly-papt-r front blowing oil the tabic or wherever it is placed, tack a sheet of it to a small board about the .-tunc length. It- will b-' found much easier to move. A holder for short-stemmed flowers may be made from a cheap embroidery hoop" over which netting is stretched. It may be held in the hands while the dowers are being picked, and then placed over a bowl of water.

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WOMAN'S WORLD., Issue 15685, 26 December 1914

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WOMAN'S WORLD. Issue 15685, 26 December 1914

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