WOMAN'S WORLD.

Evening Star, Issue 16624, 5 January 1918, Page 4

WOMAN'S WORLD.

? ;;"' * (By Vtva.] ; " "-V • ~, triß in this column answer all ■• ' ■, reasonable questions relating to the' , - home, cookery domtstic economy, and any topic of interest to her sex. But I „ each letter must bear the writer's bona i fide, name and aTldress. No notice whatever will be taken of anonymous \ ._> correspondence. Questions should .be concisely put, and the writer's now, de . plume clearly written. HOUSEHOLD RECIPES. —Some Novel Puddings."— ( ' Apricot Fritters.—Required: The apricots (ripe), a littlo castor sugar. For the • . frying batter: Quarter of a pound of flour, - .0110 gill of tepid -water, one tablespoonfnl • of salad oil, the whites of two eggu, quarter of a teaspoonful of salt. Mis the flour and salt together in a basin, stir in tire oil and water gradually. Whisk the white 3 to a staff froth then stir them lightly into - the batter. -Have ready a pan of deep Irving fet; when a bluish smoke rigoa trom it dip each piece of apricot, having sprinkled it with sugar, in the batter? drop it at once into the fat, and fry a • golden brown. Drain the fritters well on paper, dust them with castor sugar, and ' serve them piled up on lace paper Raspberry Custard.—Required: Scraps of any kind of pastry, one pint of raspoernes, about three ounces of sugar, threo eggs, half a pint of milk. Roll on t the /pastry into a strip wide enough to.cover the edge of the pie dish and to line about • one and a-half inches down the side. Pick over and carefully examine the raspterries; put them in the dish with half . «ie sugar; separate the yolks and whites of the eggs B ea t np the yolks, ad d the mJk an 3 the rest of the sugar. Nest Tw f- h t*T rhi^eB t0 a siiS froth ' 3nd stir them bghtly mto the custard. Pour it Si £? **{ *? d - bake in a fil ™ °™ untu the custard is set , Aunt Molly's Pudding—Rednired: Two ounces of breadcrumbs, one ounce of butter, one pint of milk, two eggs, half a winegWnl of sherry, sugar to taste! almond essence. Bring the milk to boil™gP°iat, then add the breadcrumbs and .butter. Mix these well together, then leave until the mixture is nearly cold. Beat up the eggs, stir them into the mixtare, add the sherry, a few drops of almond flavoring, and sugar to taste, lurn the mixture into a buttered pie dish, and bake for about three-quarters of an Uanarv Cream.-Reqhired, One and ■ . a-half pints of milk, quarter of a pound of loaf sugar, three-quarters of an ounce .(or about seven sheets) of leaf gelatine, the yolks of six eggs, one lemon. Put the i gelatine m a small pan with two or three .tabiespoonfuls of the milk, and let it dissolve by the fire. Put the rest of the milk in another pan with the thinly-pared jemon nnd and sugar. Bring these to ifle Ijoil and cook for a few minutes; then add the dissolved gelatine. Let the mix- ■ lure cool slightly, and add the juice of the lemon and the beaten volks; stir over a slow fire until it thickens. Then strain it into a pretty mould which has been , nnsed out with cold water; leave it till' set but stir it frequently, otherwise it , will separate. When set, dip the mould m tepid water and turn the "cream" on , to a dish. 'Ground Rice Mould with Compote of Greougages.—Required : One pint of milk, one and a-half ounces of ground rice, one and a-half ounces of castor sugar, vanilla . or other essence to taste. Mix the ground rice smoothly with.a little cold milk, put the rest of the milk in a pan on the fire • when it boils add the ground rice, stirring it smoothly in; st i r it until it boils, then let it cook gently for about 10 minutes; add the sugar and flavoring. Pour the - mixture into a mould which has been • rinsed out with cold water, and leave it until set. Then turn it on to a dish'. For the Compote of Greengages.—Rp- • ; quired: Two pounds of greengages, one •; Pound of loaf sugar, half a pint, of water. .Tut the sugar and water in a steel pan; Jet the sugar dissolve at the side of the tore, then boil it until it is well reduced keeping it well skimmed. Stalk and look over the fruit; if liked, stoning it. Put ,the fruit in the syrup, and let it cook - -.gently,-until'it is just tender, but not in the least .broken. When cold, serve in a ' 'glass dish. ;• . Chocolate Pudding.—Required : Quarter of a pound of plain chocolate, quarter of a pint of milk, quarter of a pound of castor sugar, three ounces of butter six ranees of breadcrumbs, two eggs, vanilla. Well grease a plain mould or basin. Urate the chocolate or chop it finely; mixi it with the milk, then stir over the fire until it boils and is quite smooth. Cream together the butter and sugar, then add the yolks the two eggs and the breadcrumbs When these are well mixed, add the milk and chocolate and a few drops of yanilla. Whisk the whites to- a very stiff froth, then stir them lightly into the other ingredients. Pour the mixture into the prepared mould, cover the top with a piece of greased paper, and steam it for one hour. Turn it out carefullv on to a iiofc_ dish, and serve with any kind of sweet sauce. If preferred, this same mixture may be put into a greased pie dish and baked in the oven. A Belgian Pudding.—Required : Half a pound each of red and black currants inspberries, and apricots, one pint of water, quarter of a pound of loaf Sugar l'> each pint of the juice allow two large taote-pooninls of ground rice. Stalk and ook over the fruit, put it in » pan with the water and sugar. Stew these gently until they are soft, then" strain off the juice through a hair sieve, and measure it Put the juice in the pan on tho fire. Mix .he ground nee {in the given proportion) smoothly with a littlo cold water. When the juice boils pour in tho mixture and leave it until it sets. Then turn it out and serve. If more convenient, cornflour can be used instead of rice Pineapple Bread Pudding.—Required •. One pound, of bread, one small tin pineapple, three eggs, a pint of milk, three ounces of sugar, two ounces of butter -. Beat tho sugar"-and" butter well together " nd . add the yolks of eggs and breadr crumbs. Then stir in the milk and add ' enough of the pineapple svrup to make it into'a-nice smooth batter. Cut twothirds of the pineapple into rather small pieces; stir into the other ingredients. ■ pour mto a well-greased dish, and bake in ..a moderate oven till . set— probablv about an hour. Then beat the whites of the eggs to a stiff froth, adding a little castor sugar while doing so; pile on the top in a rocky heap. Decorate with the remainder of the pineapple, and place in the oven till set. This is a very nice change from the more ordinary tvpe of bread pudding. A Savoury Plum Pndding.— Required: _ Half a popnd of stale bread, two half- .; boiled onions, two tabiespoonfuls of coarse oatmeal, three ounces of half a tablespoonful of dried sage, one egg, quarter , of a pint of milk, salt, pepper. . Soak the '■; bread m cold water until : soft. .Then -■ squeeze as dry as possible and crumble > finely. Chop the suet and onion, add this andiall tho other dry ingredients to the bread, with pepper and ealt to taste; and, lastly, stir in tho egg, well beaten. \,, and the milk. Grease a tin, pour the mixture in, and bake in a hot oven till done—probably about 45 minutes. Cut , into squares and servo with gravy poured ; '" over. HINTS. When, giving: castor oil try beating it '; up with tho white of an egg. 'This renders , ; it entirely tasteless and quite palatable. >» When jam-making, rub the bottom of " r s the preserving pan with a little Lucca oil. 3, It will prevent it from burning, and leaves '. no disagreeable taste behind. " • Tho Beetle Pest.—lf troubled with 1 ';, beetles in your kitchen, try scrubbing the i* floor with warm water in which a small ." : Quantity of quicklime has been dissolved. :' This is a most effective and simple remedy, :fi, and soon rids the place of these trooble- -". some pests. V _ To Keep Meat in Summer.—lf you live .;. in the country where fresh meat is pro- /--. curable' only once or twice, a week try .) this way of keeping it fresh:—Place'it in X a cool place in. a current of air, arid cover ? with a muslin cloth wrung out of vinegar. i '} The cloth should be kept scrupulously .$ clean-, and tho vinegar renewed daily. •'&_ : ~ Tender Feet.—-If you have to stand -V* 'a good deal, and in consequence suffer '•■', from tender feet, tiy the following (

powder. It is used in tho army, and ts sprinkled into the shoes and stockings of foot soldiers when starting on forced" marches:—Three parts of salicylic acid, 10 parts of starch, and 87 parts of pulverised soap-stone. It costs very little, and can be made up by any chemist. Dusted into the stockings and "rubbed into the skin, it keeps the feet drv and prevents chafing,.,and rapidly heals any soro or tender places. ■ ' ■ . When filling oil lamps place a small lump of camphor in the oil-vessel; it will greatly improve the light and make the name clearer and brighter. If-you, have n© camphor add a few drops of vinegar occasionally. By request: Coffee stains, even when there is cream in the coffee, can bo removed from tho most delicate silk or woollen fabrics by brushing the spots with pure glycorme. Kins* in lukewarm water, and press on the wrong side until quite aT ?- Ah 9 glycerine absorbs both' .the coloring matter and the grease, Tho juice of hah' a lemon in a cup of black coflee, without sugar or milk, seldom laiis to cure a cose of headache. ' WOMEN AND THE WAR. SERVICE CHEERFULLY RENDERED IN ENGLAND. ■ Instances multiply of tho cheerful spontaneity characteristic of the manner in which, women in England have taken up duties which fall to their lot because their husbands or brothers are at the front or at munition works. In tho poorer districts many women and children suffered great hardsmp because coal hawkers.relused to make delivery at tho price fixed and there was neither a man nor a'woman strong enough to carry coal from the nearest depot. In an article published in the Oornhill Magazine,' Edith Sellars rAi ho J,F^ lai w »s brought to "scores of little children sitting in rooms where there was not even a cinder" at a time when everything was frozen." A woman whose heart was moved by the sight went + ij !iff nage , r of a coal company, but was told that coal was delivered only by the ton. Ho suggested that the local authorities should buy coal wholesale and deliver iu in small quantities, and she shouldered tho task herself. Tho coal was paid for py her, and the company agreed to deliver it in bags each containing 2cwt, provided that not less than a ton was taken by tenants who lived close together "By nightfall she was already established as a retail dealer; not only had she secured her coal supply, but also her customers." ihore was fire on hearths where there had been no fire for weeks. She conducted her business on strict business lines, with, as the chronicler relates, "no touch of the charitaDle about it"; but as a matter ot tact tho organising work which she did was charitable in a high degree. Her customers paid for the coal at cost prke and her only reward was the satisfaction which she found in helping the needy. At the end of six months she had 47 customers on her list. Most of the heads of families were women whose husbands were at the front or were away engaged in other war semes The inmates of the 47 houses I t t ° nl f *Y° ° f the failed nJ y ' 1° * °? ly , ( ? ne raaU y tried to evade paying but the "force of public opinion was too strong for her," and .he eventually settled her account. The nrrc rif^l^ 11 ' P atriot "'ho Vended all this relief ls one of many thousands of women in England who are play!"S t sf u ",P? rt ln the war without a thought of the "industrial conscrintion o" E K an -f, the women of Australia will joyfully undertake of their own free will when the occasion arises. PASSING OF A NOTABLE PITC4IRV ISLANDER. The oldest Pitcairn Islander, in the person of Mrs Dorcas Buffett, known familiar y to the islander as "Ann / 16d f Norfolk Islaud recently at the advanced age of 89. The Pitcairn Islanders, who are now located at Norfolk island, are descended from the 10 ST™ iST S 6 BoHnt y (Captain Bhgh) in 1789. The mutineers married some black women from a neighboring .island, and as their numbers increased the aland proved incapable of their support, wherefore the British Government „.' wt ■ th l T n A and „ all ,. their P° rtabl e property m 1886. At that date they numbered 96 males and 102 females News comes from England of nine having been sworn in lately at the Guildhall to. act as special -constables on the Great Eastern, railway. Also, for the hrst time, a woman has been appointed branch secretary of the National* Union ot Railwayman at Ashton-under-Lvno. Again, in Brighton (England) neatly uniformed women are worSing a real sweepers. b The amount of money acknowledged by the London 'Times' in one day for the pa -rf OS f !? d » a ? lounte d' to £18,005 10s W 5 16 &&££? £ und U P to 29& October was £7,366,015 2s 6d. Chief among nn*& t O VH "foiled wa* £10,500 from the farmers' fund, earmarked for the upkeep of hospital trains, pearly £3,000 was sent in for the btar and Garter," while the rest of tho money was not particularly allocated, but went mto the general fund. An important feature at the Pie-ton .Hospital is an open-air maternity ward (says an, exchange). From tho tlmo the child is born, except when bad weather renders it inadvisable, the mother is kept on a large and spacious verandah, which is a prominent part of the whole institution. Under this treatment not one death of a mother has occurred, and the deaths of infants have been Temarkably few. , of dress in Paris, the London TimesV correspondent says: It appears that the fashion designs ha-vo been inspired to some extenb by the Chinese, the signsand tokens being the loose sleeves, the little sßt coat, more generally known as the bolero, and especially the tunic slit at the sides, and modernised to suit the women of to-day. These fashions are bocoming, picturesque, and trim without being fantastic. The straight line in dresses and coats dominates everything, and is to be seen in every kind of gown. . . . No draperies are bunched, no trimmings spoil the long, slim, line, and the more simple the dress is'the more distinguished it looks. This means a close attention to materials and colors. Neutral tints are always popular in Paris, and if there is color it is in some slight, vivid touch cleverly introduced. . . . The women have been seen in varying shades of brown, and fawn that is almost grey and mole color.