Women's Realm

Gisborne Times, Volume LXXIII, Issue 11833, 14 January 1933, Page 11

Women's Realm

By “ Marie ”

GREEN PEA SALAD. A MEAL IN ITS FLIP. H you eat this salad, and nothing else, you will have an ideal meal — tempting, nourishing, and simple. Required : Green peas, cooked, one pint; hard-boiled '.eggs, two. Oxford dressing: Lettuce, one; thick, cold white sauce, one gill : grated onion, one teaspoonful; gi'alcd cheese, one tablespoonful; vinegar, one tablespoonful;'salad oil, two tablespoon!'uls; seasoning, to taste. To make the dressing, put all the ingredients for it in. a. basin, and whisk them well, together, taking great care with the seasoning. Stir the peas into the mixturq, taking care not to mash them. Heap them in the salad howl. Put round a border of lettuce, and garnish with quarters of idle egg, IH.ACK BUN. This is a very old and well-tried recipe. Yon require 4H> dong], from a linker, 21b currants, 2lb raisins, ])b sugar, lib butter jib blanched almonds. .lib candied orange peel, ]ox cinnamon, -loz poeppor, 1 grated nutmeg. Order the dough from the baker to he sent in the morning. Mdx if. well with the butter, 'working it well with the hands. Then take a pound of the dough, roll it out on the halve board with a little flour, cut off as much as will form the top crust of idle bun then with the remainder of tlii' pound, line a wellbuffered baking tin. Clean, wash and dry the currants, stone the raisins, pour boiling water over the almonds (this is called ‘•blanching’’ fhoin). out thorn very fine, mince up the candied peel very finely also, and arid the spices and sugar. Now put al* with the remaining 2lh dough into a large basin, and work well with hands till all is thoroughly incorporated. Then fill the tin neatly, and after wetting the ton edge of flic dough with a little water, put on flic fop crust and pride all over with a wooden pin 'a knitting pin will do). This bun requires a good steady oven, and can take from three i° four limit's' firing. Do not lei it burn. After the top i s browned a liltle. if may be brushed over with whisked while of egg, which "ill glaze if. Put it at the top of the oven for the first, to hours. after thaf it should he put on file bottom shelf In eon!: thoroughly. THE USEFUL i.F.MON. The li‘ium\df ( . will find lemons very useful ill many ways in the kitchen, especially in the summer, when a cold lemon drink i> very refreshing. Lemon peel thoroughly dried and ground in coarse powder, is very good for flavouring bFeuiis and small dikes, etc. Lemon juii'e is exeellein Id 1 e removing verdigris t'rom copper. Slice .'> or I lemon- into your hath, they impart a delightful ,-eiis’e ®l freshness and idea idine-s in die spin.’ A lew deeps of lemon .mice mi ihe toothbrush will keep the ieoth perfectly while. Lemon juice is neees.-arv when making strawberry jam. The juice of a lemon added to blue liliii- wafer when rin-ing white .silk will keep if beautifully white instead of if. turning yellow. To freshen stale vegetables, soak them in cold water in which Be juice of a lemon has been added.

When cooking prunes add the juice and rind of half a lemon. , A few slices of lemon added when boiling clothes helps in keep them white. Stains nn hands can be removed by rubbing tvilh the juice of a lemon When aluminium pans become soiled and dull looking, clean them with a soft cloth dipped in lemon juice, rinse in warm water.

Lemon juice, in hot coffee will help to relieve a headache.

When washing your hair add the juice of a lemon to the rinsing water. .Lemon juice makes nn excellent, substitute for shoe polish, a few drops rubbed briskly on black or brown shoos imparts a brilliant sheen.

To remove iron rust quickly and easily from any maternl, invert a medium heated iron, place on it the stained fabric, and gradually sqneezo juice of lemon on stain. The rust will he carried off with the steam.

Lemons keep much better if put into a string hag and hung in an airy place.

HOUSEHOLD HINTS

Turn small calces on to a wire tray or sieve as soon as they are baked ; rich mixtures- may cool, in the tin.

Yolks of eggs left after the whites have, been used will keep for several days if covered with a little, cold water.

AYhen stewing apples add a teaspoonful of golden syrup instead . of sugar. This makes the .juice thick and_ sweet.

"When boiling potatoes add the -salt ■when nearly cooked; they will not break up, and he more floury cooked this wav.

Fish cakes, rissoles, and other fried foods that are mixed with eggs often break in cooking. This will not happen if only the .white of the egg is used.

Pastry for meat or fn.pt pies wtl l not become sodderP with gravy or juice if two ordinary wooden skewers are placed across the piedish before putting on the crust. When cooking a fowl -in a gas oven put three tablespoonfuls ef water into

NOTES, NEWS and HINTS

the meat I,in. nL the bottom of Lite stove. Yo u will find thy steam, will make the bird tender aml obviate the necessity for continually basting it. Jellies will set'much more quickly il the 'mould is placed in a. basin oi cold water to which a handful each of coarse salt and’washing soda, have been added. The. mould should be rinsed in cold water or brushed with olive oil before the. mixture is poured into it. When cooking fish in the oven line the baking tin with grease-proof paper that has been well buttered; place the fish on the paper. it i s not only easy to remove the fish when cooked, but the tin or dish is left comparatively clean, and will not need scraping when it is washed. Vaseline is a good thing for preserving leather furniture. .Huh a small quantity well in and leave for an hour or two, then polish with a soft duster. To prevent meat becoming tainted, bang up in the meat safe muslin hags liHoc! with fresh charcoal on each side of the joint. This will keep the meat sweet even in the hottest weather. Emit pies for picnics are usually a difficult problem because of the risk of the juice spilling. Try adding a tableespooitful ol .very kite sago, previously soaked in water, to the pie. This will cause the juice to form a firm jelly when cold. Green vegetables, if they are put into cold instead of boiling water, keep their nourishment, and there is no need to add soda. They should he boiled with the lid slightly ajar. DFf/ICTOT'ri APPLE PUDDINGS. Apple Ginger Pudding. - Ilh cooking apples, sugar and water, floz selfraising Hour, half level teaspoon of i* round ginger. !lh golden syrup, 1 n ■/.. of hut ter, I egg. Peel and 1 quarter the apples, and remove the cores; then cut the fruit ill slices; stew it till tender, adding sugar to taste and a little water to moisten the fruit. Mash it to a pulp, then lot it cool, and turn into a buttered pied isli. Warm the golden syrup, and melt tile butter in a sauce-

pan; add these to the beaten egg, then stir the mixture into the flout, the latter sil'ud into a basin with the ginger. Mix Ihe ingredients and heaf them well, lien pour the mixture over tic apple pulp, and hake file pudding in a very moderate oven. A few almonds may he sprinkled on fop of the pudding before baking.

App’.w in iiiri': l ; mir •>jipU'- 1 i ,v weigh I! 1 *., iU- ri<*,-. I leaspootis «•;i ii• r stiaar. 4 < love-. a :M' of wato*’. a i ilo-1 km 0! - apncul lain. \\ asli

the ric<> well, place in a .-auc-eium "i hoi Snip uaior with a 'Unit- salt., and hoi I lor a’h>n i SO iiiinuio-. then.

-.train. Crease four tiny basins : holding a linut 1 ■_>; 11 1 : divide ilm (■art ly-i-ookod rice into 'is portions, and pm one portion in eaeh of the -1 basins, and pres? to the side am. base* so Ihni. it. completely coats them. I’eel and core the apples, and place ! apple into each basin. together wiili a teaspoon of castor -agar and a dove: press in oaretully on the -ice. Take the oilier two remaining portions of the rice, divide

each ap:iin into halt, aid cover each hasin with a portion or rice, press well down, and covin- the apple entirely; cover each hasin with ;t creased paper, place in a steamer over hoi li up*: water, and steam tor about, one hour, or until the apples are quite soft and the rice tender. Wlio.u cooked turn out carefully on to a hot dish, and serve with apricot sauce. Moil the jam and water for six minutes and pour round the dish.

Cherry Apples. 1 lb of cooking apples. A gill of water, 2or. of sugar or to taste, Host of glace cherries, rind of ]ia.lf a lemon, 1 egg, loz butter, loz gelatine. 2 tablespoons ot water. Peel quarter and core the apples, and slice them thickly; cook them with the. J gin of water and sugar until tender, then rub through a sieve; return, tin?, pulp to the saucepan, and add the flutter, beaten egg, and grated lemon rind. Stir the puree over a low burner for a lew minutes,-to cook the egg, being careful not to let it boil ; then, cool it. Cut up loz of cherries, and add them to the apple ’ mixture; then dissolve the ’ gelatine in a saucepan with two tablespoons of water, and strain into apple mixture. Turn into costard cups, and when set decorate with rest of cherries; a few cloves may he added to the apples, but these should ibe removed before the fruit is served.

Apple Omelet Souffle: One gi]J of apple pulp, 2 eggs, half rind of lemon, 2 dessertspoons of castor sugar. To obtain, the .apple pulp, prepare some apples and stew until ' tender, adding only just sufficient to keep them front burning, when cooked rub in. a sieve; separate eggs; beat up the yolks, whisk the whites to a very stiff froth; add the sugar and grated lemon rind to the apple pnlp and stir in the yolks of the eggs;When veil mixed fold in iho whisked whiles. Turn into a buttered piedish, aud hake in a moderate hot oven for about 20 minutes and until lightly browned. ORANGE STICKS. Cream, \ cup butter, add £ cup sugar and beat until smooth.' Then add yolks of 2 eggs, i cup orange juice and the grated rind of A an orange. Mix and sift £ cup of flour, £ cup cornflour and 2 tablespoons baking powder. Add to tho first mixture and when well mixed fold in the stiffly beaten whites of 2 eggs. Grease a shallow pan, sprinkle with powdered sugar and 1 cup of finely chopped [walnuts. Pour in the cake batter and bake in a moderate oven about 25 minutes. Remove from the pan, cut in half crosswise and put together with orange filling. Cover with orango icing and cut in narrow strips for serving.

Orange Icing.—Mix the grated rind of 1 orange with 1 tablespoon each of orange and lemon juice, and 1 egg yolk. Beat in icing sugar until mixture is stiff enough to spread. It will take about I.V cups of icing sugar. Orange and Raisin Flummery.—Take rind of 2 oranges, A pint of orange juice and the juice of q, lemon, A pint water, loz. gelatine, Alb loaf sugar, 2 yolks of eggs, 2oz seedless, raisins. Wipe the oranges and lemon, and peel off the yellow rind as thin a 3 possible. Put into a saucepan with water, gelatine and sugar, and beat’slowly till gelatine is dissolved, but without alowing liquid io reduce in quantity. Then add oranges and lemon juice and bring just to boiling point. Have yolks of eggs beaten in a basin and. strain hot mixture over them, stirring all the time. Leave to cool and add most of tlie raisins previously plumped in a little boiling water, decorate sides with remainder of raisins, and when mixture is beginning to set pour it in. Leave until quite cold, and 1 set.

ePICLT) ROLY-POLY. Take Mb flour, ] level teaspoon baking powder. 607. suet, A teaspoon cinnamon, water, 1 medium-sized apple, 2oz raisins. *2oz currants, 2oz sultanas, 2oz sugar, 2oz> candied peel, 1 small lemon, rind and juice. Sieve flour and baking powder and. half of the cinnamon. Chop suet finely, add 2-3rds. to flour when mixed stir in suf ficientl .water to make a fairly stiff dough. ALi.x alt prepared fruits together. add sugar, lemon rind (finely grated 1 and remainder of isuet and cinnamon, and moisten with jnic-e of lemon.- Roll out su.et crust, to an oblong, Spread, the mixture over it, roll up and pm in a floured pudding doili, tie to each end, put in a pan of boiling water and boil for about 1A hour-. Serve with sauce. A ISEFUL STANDBY. Prunes are a good standby for the housekeeper who wishes >0 introduce a little variety .into the menu. T]ie following ’recipes have all been tried with success. Code the prunes well in a small quantity of water until the stones can be easily removed, and 11 1 C' lif beat up into a pulp.

Prune Bread—Take '6-Jlb. prunes, 6oz. sugar, 51b white flour, ooz salt, ol 1 j ■wholemeal flour, 3oz yeast, 2 pints water, :loz lard. Mix and knead the ingredients as you would for making bread, cut- into loaves, allow to rise, and bake in a slow oven.

Prune Chutney.—Prune chutney is excellent to have with cold meat durthe summer months. A'on will need 21b prune pulp, U pint; vinegar, 21b dried apricots, loz cayenne pepper, lib peaches (dried), lib raisins, Aoz powdered cinnamon, soz powdered cloves, lib currants, loz ginger root, 2,1 b sugar. Cut file dried fruits into small pieccis and cook until soft. Add the other ingredients and cook for 20 minutes, stirring meanwhile. Bottle in the usual manner.

Prune Pie.—Take -lib prune pulp, 2 eggs, 1 cup milk. Add lemon, juice and spices to taste. Mix ingredients well, place in a baked crust and bake in a slow’ oven.

CAKE-MAKING HINTS. Cakes containing fruits should be baked in a very moderate oven after the first half hour. *• • -» Soda and cream of tartar will .keep cakes more moist than baking- powder. ® * * Allow’ uncooked mixture to about three parts fill the tin. Make a large hole in the centre, and when cooked the cake should' he quite level.

To. prevent * cakes from i sticking to tins ' use * clarified : butter .; for, : greasing and ' beefs dripping .for over sheets. It does, n-ofc burn'as-quickly, as;butter.

One teaspoonful. ; of glycerine to 1 lb. of flour (lightens s cakes j and helps to ; keep Mjiein. raois t.

. Fruit-j must, be thoroughly .dry and oven hot . at;-first. Do; not use too much'liquid or fruit will sink.

Tho, lightness of sponge cakes depends a.;great deal; upor- the amount of air'incorporated into-tho eggs. «* * A sponge mixture must not. be beaten -after folding : in the - flour, nor any cakes that have only a little butter. * * * When beating butter, sugar and eggs add a little flour to prevent the mixture curdling, and then more. air, can he beaten into mixture. % * * Sieve the flour to remove any lumps and to aerate it, thus lightening the cakes, pastry and scones. » - » Use square pieces of cardboard for scraping out the mixture from cake bowls, etc. T- * * To prepare tins for sandwich, small cakes, or bread, rub tins with butter or dripping and dust well with flour. For large cakes, grease papers and place greased side towards, tin. Place pices of paper on tray under pastry or short bread. *■ * * Use knife or egg whisk for iolding in flour : for sponge, cakes, etc-. Use an alarm clock when baking a large ' cake, and you can go about or go to bed without worrying. "" -a • a If you fear your sponge sandwich or small cakes will stick to tins, stand tins on a damp paper for a few seconds. THE. LADY COMPLETE Her hair is made of purest gold, Her heart’s made of it-, too. filer laughter’s made of sunshine, Her eyes are- made of bine. Her skin is made of whitest snow, Her lips are made of honey; Her forehead’s made or marble fine. Her father's made of money! USEFUL HINTS. Coal dust ■ sprinkled in newspaper and twisted in length of about 12 in ehos obviates the use of wood when kindling fires. A little salt will keep cut flowers fresh if dissolved in the water in

which they stand. The whites of eggs will beat much more quickly and stiffly if salt is added to them. Damp salt will clean a carpet quicklv and leave the colours bright. Fish, sprinkled with salt will keep for one or two days. V a?n well before cooking. Salt will clean the keys or the piano if rubbed oil with a damp silk rag. Should your gas stove Dpcomo greasv, rub if with a- paraffin rag and allow it to dry. Then well brush with blacklead to which a- little turpentine .has been added, when it wi? be restored to its original condition. Kitchen fables may be made white and clean by mixing -Mb. of sand, ■ilb. of soap, ami Alb. of lime into a paste and applying with a scrubbing brush, afterwards washing with plentv of clean water.

Tea leaves will he found invaluable for cleaning varnished wood if they are saved for a few days and soaked In a pint of hot water for half an hour. The liquid is then ready for use.

Scratches on varnish will disappear if a coarse cloth has been well saturated with linseed nil. is laid over them.

The wallpaper is very apt to become wet or soiled in places by eon tact with the c.lotli employed when washing or polishing woodwork. To eliminate risk of this, procure a sheet of tin a foot or more in length and hold it against the wall close to the skirting or wood easing, moving it along as the work progresses. Keep a piece of strong brown paper. folded about four times, under the doormat. This prevents grit working through and spoiling the linoleum or flooring. An eiderdown placed between two blankets instead of on top gives double warmth, and in the ease of a restless person or child is not likely

to slip. When cleaning a grate, make a pad of cloth and rub soot from the flues or back of the grate on all the greasy parts before hlackleading. This removes the grease and produces a fine polish. Old lace curtains make good dusters.

Mustard mixed with vaseline is an excellent-' remedy for chilblains. It should bo applied to the chilblains at night.

A thin coating of varnish applied to ordinary straw matting Will add to its durability.

" , '* • ' - My”."A.- V; V Never put away pots, and pans wi'iri their lids on or they will ret&iikodour of itlie food last cooked ' them. .

To fill .nail holes in walls painting mix to a 'smooth, pasts' some powdered whitening- and milk and press a thick pellet of this into tjie holes; smooth off with a dry piece of paper or cloth. The mixture.; sets-ns hard as mortar.