Article image
Article image
Article image
Article image
Article image
This article displays in one automatically-generated column. View the full page to see article in its original form.

WOMAN'S WORLD.

[By Viva.] VViva" will in this column answer all reasonable questions relating to the hom*, cookery, domestic economy, and any io-pie of interest to her sex. But each letter mint 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 nam de flume clearly written. ANSWERS TO CORRESPONDENTS " Ag-.*' Try addbii! a few drops of liquid sminonia. It- is usually effective. "N. 15'—Thanks tor recipe. " .Teaii."—Most obliged for reripe and kind appreciation. • M.M."- Hate ejveu recipes and hints this wfyic Will try 'and do a* ycu ask nest week. HOUSEHOLD RECIPES. Straw berries in -Jelly (by request)—. Take half a pint of gooseberry juice, five pounds of strawberries, Sivr pounds of best preserving suifar. the weight of a halfpint of juice "of sugar. Bring the sugar and gonsebevrv juice to the Ooil. put in the 's'.ra whet ties and boil tor half an hoar. founded Strawberries.--Prepared in this wav the fruit will keep fresh for some 'months, atid is very suitu-i.de for strawberry cream : Take* an coital weight of supaa and berries Pound the former, add it to the Jerries, and again _ pound both together til! smooth. Put it into jars and tie down >.losolv. Steamed Fish Puddiis'- - s hrod or pound aiamt three ounces of eooked tish and >ea-o!i with salt and a. little pepper. .Melt hah' an ounce *' butter in a .--aueepan, add the ti--.ii and tome- fresh boiled and mashed potato, and mi\ well. Stir in an egg beaten and mixed with about one and a-halt Üblespoonfels of milk. Turn into :i small mould, ard steam for about threequarters of an hour. '1 urn .nit and serve at once.

Lemon Sago ouhb.- Overnight put to soak thi-ee-qimrieis of a. cupful'of mediumsized sago in f>mr eupfuis of water, half a ciii>iul" of brown sugar tor less it much HJzur is disliked', the i iiT-i-l of a lemon rinelv united, ami two tahlespooniuls of golden svrup. Next dav boil until the mixture "looks ,-lear. stirring frequently, jind adding a 1 iL t.lt- mote water It lieees-,-arv. Add tin- juice <■< lh- lemon from which the rind '.vas taken, ami put ill n iiiouki. .Mock Whitebait.-- Take a vegetable marrow, peel it. and remove the seeds. Cut it into small strips two inches long and about nm-f.-urih of an inch wide. Flour these strips and fry in deep fat. Drain, and serve with brown bread and butter. Boiled Herring.--Clean the fish and place them in shghtiv salted water which is very near boiling point. Allow to boil moderately fast, and as soon as the lish is cooked remove from the saucepan. Serve with shrimp sauce or melted butter, flavored with a little anchovy essence. Plum Jam ;by requesti.— Weigh the fruit and allow one pound of sugar to every pound of fruit. Place all in a preserving pan and boil from 50 to 45 minutes. " When evoked tile jam will jelly es it cools. While boiling the stones should bo removed, winch can be done quite, casilv as they ri.-f in the pan. Place in jar?, and tie down when slightly cool. Egg Pie with I'oin toe;. —Mash one pound of cooked potatoes with a tablespoonful of butter and two tablespoontnis of hot milk. Sea-on with salt, pepper, and a little nutmeg. Shell live hard boiled eggs and cut into fairly thick slice.-. Butter a pie-dish and line with the mashed potato;-. Then place it in a layer of sliced eggs, scatter thorn with finely-chopped parley, and pour a little of the white sauce upon them. Fill ttie dish with alternate layers of sliced eggs, par-ley. and white sauce, letting the la-t layer be of white sauce. Cover with mashed potato, anil hru.-h the lop with beaten egg. P.ako for 25 minutes. Pickled Onions.—Ftemove the outside skin of small onions, throw them into salted water, and leave for three or four days, changing the water once or twice. Then place them in a. jar. sprinkle with -alt. cover with boiling water, and place t! saucer over the jar. Set on one side to fool. When quit" cold pour off the water, f;nd pack, the onions into jars or bottles, sdding a little sliced ginger and mustard seed-. Then boil sufficient hot vinegar to fill the jars, and while hot pour over the onion;. Cork the- jars or bottles, and seal. Creamed Cauliflower.—Steam tender, then dredge in flour and fry in a little butter till nicely browned, pour over a small teaenpfu! of sauce, cover with breadcrumbs bake in a butted dish till brown. Fruit Mould.—Well grease a basin or mould, and line it with sponge fingers < at in halves lengthways. Then take one pound of raspberries or any other fioft fruit, and well mash them with a little sugar. Place them in a saucepan with just sufficier.t water to cover the bottom. Bring to boiling print slowly, then pouv the -whole of the raspberno.- and juice into the lined ba.-in. The basin must, he filled, ieaving just enough room to make a rover for tue K>p with .-pnru/e ringers. Place a plate on the top to mass the cont--:.!.>■ down, leave it for 12 hours to set ; it is better to leave it all night. Turn it oat into a glass dish. Whip some cream. F.nd place it on top and in little heaps abound it. Semolina. Cheesi-. Boil two ounces of nenioliua in hah" a pint of milk or a. little lucre. When partly cooked, add one ounce of butter, two mimes of grated cheese, cayenne, pepper, and mustard to taste. Butter a pie-dish, sprinkle it over with breadcrumbs, pour the mixture over it, add a few bits of butter, and Kike brown. Peanut Eoast.—Crumble a small loaf of I bread, season highly with salt, and sauce, add half a teasnoonful of powdered sweet I herbs, half a pint of t-noiied, roasted, j ground peanuts, /our drops of onion juice. I one beaspoouful of chopped parsley, and ! sufficient, cream to moisten -lightly. Put j in a buttered tin or di-li, withTa. few dots of butter over it, and bake for half an hour or forty minutes Cocoa nut Pryamids.—Mis together two teaeupfuls cf desiccated cocoanut. one teacupful of sugar, one tablec-poonful of flour, tnd. iastlv, the whites of two eggs. Form into small pyramids with the fingers, and bake in 'j& moderate oven until they are slightly browned. Cherry Tapioca.—Soak three-quaiters of j a pound of tapioca in cold water for one hour. Then boil it in the water in which | it was soaked till it is ele-ar. adding a j little more boiling water if it is too thick. I Stone half a pound of cooking cherries, j add to tho tapioca, and simmer for live j ntinutee. Pour into a damp mould and leave to set. .Serve with cold custard. Cherry Caps.—Lino small cups with sponge fingers. Stew cherries until soft, adding just sufficient sugar to sweeten. Pour into the lined cups, and add fcuQicient juice to maturate the c;ike. Place a I round of sponge cake apd a small .weight I on the top of oach, and set on one side | for tome hours, preferably overnight. I When serving, turn out and cover with custard. HINTS. ! Silk may be. cleaned by sponging the dirty pans with the water in which potatoes havo been boiled. If silver is very badly tarnished apply a. paste of -whiting and methylated spirit; then wash oil aaad polish. When baking potatoes, place them in hot water for 15 minutes before putting in the even. They will then bake in half the time, and so effect a saving in gas if you ■use a cooker. Keep a, small box in the kitchen, and into it throw all the usod matches and ends of candles too email to burn. The contents of this box will bo most useful for lighting fires. To whiten handkerchiefs which have become a bad color through eart-k-ss washins, soak them for a. night in a solution of _ pipeclay arid warm water - . Wash aaad boil them next day in the usual way, and tiiey -will come out- looting \>ea.iixii uiW vbite.

Eaz sheNtj erushetl and put in plass bottles with warm water will clean and polish them, beautifully. When mating washing dresses. <lo not •pat the beiiing on the skirt until it has *--> v., tlaQUJijx . soots. - very hot water to.

sin ink it. It the webbmß is put. cm cpiit© new the first time it is washed it will run up an.inch. During Hot weather small bags of nvuelin filled with charcoal should be hung in the pantry on cither side of meat. This will keep it fresh in the hottest weather. Those who suffer from unduly moist. I hands in warm weather should ha the them frequently in warm water to which a little alum or vinegar his been added For titvd and aching loot, bathe tho feet daily in warm water, and after drying rub well with methylated spirit arid dust with starch and y.inc powder. French chalk applied to j.'rea<e spot* or flannel suits brink's out tho srioas-i* if thegarment is held near the lire.

This article text was automatically generated and may include errors. View the full page to see article in its original form.
Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/ESD19150123.2.70

Bibliographic details

WOMAN'S WORLD., Issue 15708, 23 January 1915

Word Count
1,535

WOMAN'S WORLD. Issue 15708, 23 January 1915

  1. New formats

    Papers Past now contains more than just newspapers. Use these links to navigate to other kinds of materials.

  2. Hierarchy

    These links will always show you how deep you are in the collection. Click them to get a broader view of the items you're currently viewing.

  3. Search

    Enter names, places, or other keywords that you're curious about here. We'll look for them in the fulltext of millions of articles.

  4. Search

    Browsed to an interesting page? Click here to search within the item you're currently viewing, or start a new search.

  5. Search facets

    Use these buttons to limit your searches to particular dates, titles, and more.

  6. View selection

    Switch between images of the original document and text transcriptions and outlines you can cut and paste.

  7. Tools

    Print, save, zoom in and more.

  8. Explore

    If you'd rather just browse through documents, click here to find titles and issues from particular dates and geographic regions.

  9. Need more help?

    The "Help" link will show you different tips for each page on the site, so click here often as you explore the site.

Working