WOMAN’S WORLD.

Evening Star, Issue 16351, 17 February 1917, Page 10

WOMAN’S WORLD.

[By Viva.]

’ T*t’o” nill 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. iVo notice whatever null be taken 0} anonymous correspondence. Questions should be concisely put, and the writer’s no in dc ft umc clearly written. HOUSEHOLD RECIPES. —Soho Tasty Ways of Cooking Fish.— Stowed Fish, —the tsh should le first, frie.-l or partially fried. Pirce it in a baking dish with a good spoonful of butter. with flour, pepper, and ;;:Ii Add one tablespoonful of anchovy 0? •• or two of tomato sauce, and one c.p of water. Put (h c pan into the oven and let it stew for 15 to 20 minutes. Stuffed Fish.—Make a stuffing of breadrnimhs, a Utile butter, chopped onions, and herbs. Season with s-aU and p-ppm* and bind with egg. Stuff a good-siz'd fish wifh this mixture. Put it into a li?l, keltic half fnll of hot, water, and boil for half an hour. * lcll slip it gently off Cnc strainer on t-o a dish, awl serve with fish saner. Bow to Boil a Fish.—-Clean (lie fish ami wash it well in cold water. Salt the wa ( > r m which it is (o bo boiled. Boil the water one minute, then pour into ir. a cup of cold, water to reduce the neat. Thou place the ash in tho water, which should not be too deep. In fact, use as little water as p-os-siblo. A spoonful of vinegar added to the water will improve the fish." After the wider boils keep it skimmed. The fish she; Id be cooked ns slowly and gently as p, :-sit,b An ordinary-sized fish lakes about 20 minm.-s to boil. When the flesh comes o:im!v fn m tho bones the fish is cocked. Garnish v,-bh fresh green parsley and slices of 'lcnmn' Drain well before serving. RememW fir.-1 that tho water should not be boiling wh'-n the fish' is put into it; secoidlv, use"plant v of salt in tho water; thirdly,' use as lit tie water as possible; lastly, boil as slowly as possible.

Dry Minced Fish. Try sliced onion with a slice and a-half of bacon chopped up fine. Then add small pieces of fish am! «ti>frying until the fish is in shreds. When nearly cooked odd a tablespoonful of drv em-rv and continue frying until (he e: h‘.ents of the pan are a golden brown. Add salt, to taste. Servo with hot boiled rice ■Uns is a good way to deal with a lar-e toarse fish. ’

Fish Cakes.—Take cold toiled fish and mince finely, removing skin and bom's. Add salt, pepper, chopped onion, parslov. ami mashed potatoes. Bind with eg-}.' and moisten with milk if too drv. hum into cakes, dip into beater egg, and then into breadcrumbs, and fry in boiling fat or oT tdl a. golden brown. Garnish with parsley and cut lemon. J

Fish Curry.—Fry some onions. Stir in a tablespoonful of curry powder, a little salt and sugar, and cue tabletpoonfd of viucw. Add some stock, and then add pieces’ o> cither fried or raw lisli. Simmer gentlv until cooked. Add a little lemon-juice at the last Serve, with boiled rice.

Crayfish or Crab Mayonnaise.— Wash some tresh lettuce and shred it finely. Lay this nt the bottom of a salad bowl. Arrange th-' pieces of crayfish or crab on the lettuce, and pour over all a good mayonnaise sauce. Crab Pie.—Fill shell with meat from crab, n little pepper, salt, and parsley, and a few breadcrumbs. Dot bits of butter over and bake ror a quarter of an hour. Curried Crayfish.—Fry some finely onion and tomatoes in" butter. Add a spoonful of curry powder, a spoonful of tauce or ketchup, a pinch of salt and sumir. Stir in two tablespoonfr.ls of vinegar and a little stock or water. Cut up two or throe boiled crayfish and simmer same in the mixture for a, few minutes. Serve with boiled rice.

Sardine Savoury. Split some ?anlinr<t in halves longways. Remove the Ij-mcs am! lay each half on a linger of lucid wlm’h has been fried in butter. Make a since by mixing some flour into nit .equal ou.intliv o: melted butter, and thou cook while -tirriim with about, half as nnrh anciiovv since as butter, the satin of Worcc-uV satire a squeeze of lemon juice, revenue or perim,' and sufficient hot water to make fairly thick'. Arrange the famcra on e. plate. Make hot in the oven, and pour the ,-auce over them and serve as hot as possible. Sardines in Eggs.—Shell some hard-boil?-.! eggs, halve each of them. Take out, the yolks. The sardines, one small one to each egg, are skinned and boned. Pound up iu a mortar or in a howl, using the hack of a spoon, along with the ?olks. Sait to taste pepper and cayenne, and a'dash of anchovv tauce. Fill this into the halves of tlm C ""s and arrange these in a little salad of loHuee and cress dressed with oil and vinegar. Failing the salad, cut olf ihe round ends of the ®o that they wall stand, and arrange them in a suitable dish. °

Sheep's Head with Drawn Butter.-Select a medium-sized fish, dean it thoroughly, find rub a little salt ever il ; wrap it in a cloth, and put it in a steamer; place this over a pot of fast-boiling water* and steam for one hour; then lay n. whole uoon a hot side-dish, garnish with tuns or parsley am) slices of lemon, and serve with drawn butter, prepared as follows:—-rake two oiinocs ot butter and roll it into small balls, dredge these with flour, put one-foe,rib of them m\ saucepan, and as they begin to melt wirisk them; add the remainder, one at a time, until thoroughly smooth; while stirring, add a tatlespoorful of lemon inico, half a tablespoonful of chopped paisley; p u ;..* into a hot sauce boat, and serve.

Potted Fish.—Take our iG- backbone of the fish; for one weighing two pounds take a tablo?poonlul of air and cloves mixed; these spices should be p it into little, bamtof not too thick muslin; put sufficient sail directly upon each fish, thru toll in a cloth, otcr wh;ch sprinkle a little cayenne pepper; put alternate Livers of fib, spice, and saw’:) in an earthen jar; cover with the best cider vinegar; cover the jar closely with a plate, and over this put a «m ring of dough, roll out to twice the thickuc-s of pic-cnist. Make t|ie edges of paste to adhere closdv to the sides of the jar, so as to make it, ‘airtight.’ I ut, (ho jar into a pot of cold water, and let it boil tor three to five hours,, accordim- to quanriy. Ready when cold. 13

lish Fritters.—Take a piece of salt codfish, P'ck it up very line, put it into a saucepan, with plenty of cold water; bring il to n hod, turn off tuc water, and add amblier of cold water; let this bod with the. fish about 15 minutes; very slowly htiuin off this water, jnakmg the fish »]ui(;o dry, and set aside to cool. In tlm meantime, stir up a batter of n. pint of milk, four eggs, a pinch of salt, one largo teaspoonful of hakuitr-powdr.r in flour, enough to make thicker than for batter cakes. Stir ir. the fish, and fry lik-* anv fritters. Very good for a breakfast dish. ” Crab Croquettes.—Pick the meat of boiled crabs and chop it fine. Moisten il well with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg mid breadcrumb them, and fry them delicately iu boiling lard. It is better to use a wire frying basket for croquettes of all kinds, ' ' HINT.?. To Prevent Mould.—A small miantitv cf carbolic acid added to paste, mucilage,'and ink will prevent mould. An ounce the acid to a gallon of vvihtl.awash will keep cellars arm aairies free from the disagreeable odor which often taints milk and meat kepi, in such pleats. 1 An c rostra fluid for the removal of spots on fu; iiiture, and all kinds of fabrics, without injuring the color, is made of lour ounces of aqua ammonia, ono ounce of glycerine, one ounce cf castile soap, and one of spirits of wine. Dissolve the soap ir two quarts of soft water, add Mw ollru* ingredients. Apply w;th a sort *|i-nige anti mb out, A r erv good tor cleaning -1!;;?. Palm, for Wood fitone that Resists All Moisture. Mr.lt 12 ounces of resin; mix with it thorough l *.* dx minces of fish oil and one pound ct suiphnr. R,b up some ochre or any outer uui .r.i.g mtbrlancc with a little linseed oil. ciiou;;n i.i give jp (bp right color and thick*.::s-. Apply srvctal coats of the hot composition w.lh a brush. The first coat should be very thin. .. To T fl :o from Wash Goods.—Rub tnom with t.ic yolk of egg before \vn c.hi-ig. A Curo for Hiccough.—Sit erect, and inflaUs the lungs fully. r J'hcu. U;c breath, bend forward elowly until lhe°chest meets the knees. After slowiv rising again to the trcct position, s-owly cxlialo the breath. Kepeat (his process a second tijiie, and tire, nerves will Lc found to have received an access of energy that will enable them to perform their mtcral functions.

To Sweeten .Mill*.-Milk which is slightly turned or cuangxd may be sweetened avid rendered lit tot* ure again bv stirring in a utfcle sooa.

Faded Goods.—Plush goods and all articles dyed with aniline colors which have faded from exposure to tho light, will look as bright as new after sponging with chloroform.

To Remove Iron Hast.—l,onion juice ami oalt will remove ordinary iron rust. If the. hands are stained there is nothing that will remove the stains ns .veil as lemon. Cut in two halves, and apply the cut surface as if it were! scan.