WOMEN’S INTERESTS

Grey River Argus, 17 October 1936, Page 3

WOMEN’S INTERESTS

HINTS FOR THE HOME

(BY

“TOHEROA.”)

Pineapple Omelette: (Making: 15 minutes. Cooking: f minutes). 3 eggs, 2 dessertspoon fillsugar, 3oz butter, 2 tablespoonfuls chopped pineapple. 2 tablespoonfuls pineapple juice, pinch salt. Separate the egg yolks from the whites Eeaf the yolks with the sugar salt, pineapple juice. Whip white stiffly fold into the yolks. Melt butter in pan and pour in the omelette. When it is cooked place the pinetipple (previously heated in another pan) on one half an fold over the other hall. ****** Orange Fool; Three eggs, 4 pieces of lump sugar 3 oranges and 1 pint of milk. Beat eggs well with the milk, and add the sugar previously rubbed on the rind ot the oranges. Strain the juice of the oranges in gradually, whisking well pour mixture into a jug and stand jug in a pan of boiling water, stirring the mixture till it thiekVn.s. Pour into custard-glasses, and when cool decorate each with a few chopped nuts, a little orange candied-peel, or a cherry. A little whipped cream added at the last is an improvement. ****** Cheese Ring: One cup cream, 5 tablespoons grated yellow eheese, 1 teaspoon Worcestershire sauce, j cup milk, 1 tablespoon gelatine, -1- teaspoon mustard. 1 teaspoon salt. 1-8 teaspoon cayenne, j teaspoon paprika. Soak gelatine in milk. Whip cream, add’ cheese and seasonings. Dissolve gelatine over hot water and add to ijream mixure. Mould in ring ami chill. Unmould and fill centre with a crisp green salad, serve with French dressing. ****** A Nice Little Potato iSolip: Boil the potatoes until done in a saucepan; when cooked, drain ami mash finely. Put into another saucepan a bunch of parsley, with s x minced shallots, a lump of butter. When stewed to a pulp, add a little thin broth, then mix in the mashed potatoes; fill up with more broth if required; season with pepper and salt. Simmer all together, drop in a lump of sugar, pour all into a tureen and serve with toasted bread cut into dice. A little mushroom or Worcestershire sam-e- itiav be added if liked Candy Cough Drops: 'These drops are nice sweet* as well ns being good for the throat. Take 2'.lb of sugar, j teaspoon cream of tartar and enough water to d'solve. Cook to the dry crack or until it will break like glass when tested' in cold water. After testing, pop a little in the mouth and if it will not stick to the teeth when chewing it is ready. Take off stove, pour on a greased platter, add j tablespoon of oil of anise, then fold and knead thoroughly while as ho" as can In? handled. Cut into sum l ! pieces or drops with shears. '1 he batch must be handled rapidly or it will cool or harden before being cut. ******* Scrambled Eggs: Allow one tablespoon of milk and. one teaspoon of butter to each egg. Melt blitter in a. saucepan, add beaten egg diluted with, milk, and season to .aste. Stir occasion-ally over a slow heat until [hick enough to pile up on rounds or squares of buttered toast, or fried bread with crusts removed. Sprinkle, if liked, with minced onion, parsley, or paprika. To vary scrambled eggs, allow for every three eggs two slices of bacon fried or grilled till crisp, cut into dice and stirred into eggs just before they start to thicken, or use stewed' well-seasoned chopped tomatoes instead of milk.

* * * >t * « V Baked Peas: Two cups shelled peas. 1 head lettuce, '. teaspoon flour, 1 teaspoon sugar, 1 teaspoon butter and a good pinch of salt, pepper. W-nsh peas in a colander and sprinkle with the flour. Melt butter in a saucepan, toss the peas in it until well warmed, and add sugar, salt and' pepper and sufficient water to cover bottom of dish (do not float the peas). Bring to boil, add well-washed lettuce, covering the peas with leaves, return lid to saucepan and simmer very slowly for 2 hours. Serve with the leaves, which, although not attractive, make up for that in flavor. * * * * * 4; * Raisin paste: This makes delicious sandwiches and requires two f-upfuls of seeded raisins, half a cupful of orange .juice, two tablespoonfuls of lemon juice, one level teasponful of salt, a cupful of chopped nuts, or half a cupful of peanut butter. Wash and dry the raisins. Pink Peach Snowballs: Take as many peaches as required and blanch by plunging into boiling water for one minute and then into (■old. Split each peach in half'and remove the stone. Allow 1 tablespoon of chopped mixed nuts for each one-J-’asten together with wooden toothpicks and prepare the following mixture:—! large clip icing sugar for each half dozen peaches sifted' into 4 tablespoons melted butter; add 2 or 3 drops of cochineal. Then add 4 tablespoons cream very slowly. Roll each peach in this mixture, then in desiccated cocoanut. Serve with mounds of whipped cream tinted pink if liked'. Iced Fruit Punch: very good and refreshing drink can be made by preparing the required 'amount of lemonade with lemonade crystals, to 'which add the strained juice of an orange, am! whatever fruit juice tire left, from' the sweets. Sweeten to taste, and let the rind of the orange soak in the punch until ready to dr’nk it. iS'orve slightly iced, and just before using >add a good “splash” of cold soda-water. * ♦ * ♦ ♦ * Oxford Poflato Soup: Wash,, trim and' slice thinly some shallots and fry them with 1 cup diced celery in some bacon fat or. dripping. Stir constantly while frying for 10 minutes and do not allow to burn. Gradually stir in 1 quart of milk,cover the pan and simmer 40 minutes. Meanwhile boil 2 largo cups sliced potatoes -lowly in salted water for 10 minutes. Melt 2 fablespoons butler in another pan, add 2 tablespoons flour and' blend well, then add the milk and potatoes. Cover, simmer till vegetables are .soft, thin with more milk as required and

strain for a clear soup, or serve as it I is for a thick soup. Season with salt ; and pepper. «»»«■»» ; Potato 1 -Nut-Loaf: Cook and mash 6 medium-sized poj tatoes and form into a loaf on the , serving plate. Cut a deep gash through r the centre and pour in this mixture: i One cup fairly thick white sauce, 1 l teaspoon allsipce, 4 cup chopped nuts ■ half a green pepper (chopped fine); • mix well together. Fill the loaf, close the cut, garnish with parsley and serve hot «»«•** , Creamed Ham Patties: : For the pastry; 2 cups S.R. dour, 4 > tablespoons dripping, 1 teaspoon salt. ' ice water to mix. 14 tablespoons buti er, 4 cup finely chopped celery, 1 small , finely chopped onion. 2 tablespoons I cornflour, 1 cup milk or stock, 1 tear spoon lemon juice, 1 egg yolk, 1 teaspoon each salt, pepper, 14 cups cold • cooked minced ham. parsley. Sift the flour and salt into a basin, rub in the dripping, and make into a. soft dough - with ice water and a squeeze of lemon juice. Roll out thinly on a floured board and line patty tins; alse cut rounds to fit top of the patties. Cook . butter and onion five minutes add ■ cornflour dissolved in the stock gradually. Add' lemon juice, celery, salt, pepper, and ham. When well heated ■ add volk of egg, slightlv beaten and "“k ofe .ninnlk Fill’ pally lasea, place tops on., making small hole in centre of each fo allow the steam to escape. Brush over with beaten egg, and bake in hot oven 15 to 20 minutes. Serve hot, garnished with sprigs of parsley. ****** June Thaws: Tow cups of dark-brown sugar, J cup milk or cream, a lump of butter the size of a walnut. 1 teaspoon vanilla. But sugar and cream into saucepan, stir till sugar is dissolved, boil till the soft-ball stage is reached’, and -then add bul ter vanilla am] 4 cup of nuts. Beat with a spoon until candy cracks as it is beaten. Turn into a 1. uttered d'sh and cut into squares. Auttunn Leaves: Slice large raw potatoes and e ut into leaves (use jhe “chips” for soup) Grease undersides with butter, place on tin oven-slide and cook in slow oven to prevent the slices from curling. When almost cooked' brown off quickly and serve hot. dusted with salt. ****** Cnocolate Icing: Ilf you have a rather dry spongecake make this chocolate icing: Putinto a pan i cu p water, 1 tablespoon cocoa, eJib sugar and 1 dessertspoon butter. Bring to boil for few minutes keep stirring and while mixture is quite hot cut the sponge into small squares and dip in the hot mixture. Rolled in desiccated coconut, they make delicious cheap laniingtons. ****** Golden Sauce —Serve yrift-h Vegetables: Make a sauce o'f 3 tablespoons flour, 3 tablespoons butter and .11 cups milk .add ] teaspoon salt, and 1-8 teaspoon pepper. Beat 2 egg yolks., and just before serving add to the .sauce. Heat through, then add 1 teaspoon lemon juice (or vinegar) and serve immediately. This soup is good -served' piping hot, iced, for invalids or suppers, and as a “rush” dish for emergency meals. Boil } cup of rice in a pint of water. Alelt a tablespoon of butter in another saucepan, stirring in a teaspoon of flour, pepper and salt -to taste, then add two cups of milk (powdered milk will do) and the boiled rice, not strained. Add a finely-minced onion and simmer till the onion is cooked. Sprinkle, a little parsley on when serving with squares of dry toast. Name-flags fbr sandwiches e an easily be made by slightly splitting a match a-t one end' and inserting a triangle of plain stiff paper. The cause of rigid nails is lack of time in the system], or two much acid m the blood. Go to your doctor, and he will prescribe internal treatment to cure this. If your nails are brittle and break off easily, massage -them every night with warm olive oil, and apply cold' cream under the tips with an orange stick. 'l'his will soon make them strong, but do not use nail varnish during the cure, as this will only aggravate ithc brittleness. One of the most common nail com plaints is the disfigurement caused by -white spots, which in some eases cover almost the whole of the nail. These spots are some-times caused by a knocking or squeezing, and often by using an orange stick too heavily when pressing down the cuticle. To cure the white spots, make a paste of equal parts of myrrh and turnpentine.. and apply this every night. In the morning remove it with olive oil, then manicure and polish in the usual way. Nail White: The touch of nail white which adds chic to the manicure is so easily applied with the new nail white pencil. They also are efficient to keep in the office desk and in the purse for ready use. They may be used dry to cleanse under the nail or used just after washing the hands, while the nail is still damp, but not wet; they leave a thin film of the white. Finish your manicure with a dab of hand cream and keep if handy whenever you wash your hands. Chapped hands naturally detract from the best manicure. Use your hand cream frequently; lovely nails appear more lovely when they adorn hands that tire smooth -and soft. <*#»*# Tumblers, lamp chimneys, and other glass articles will last twice as long and stand heat if, when new, you wrap each one in an old duster or rag. place in cold water with a good hand ful of salt, and bring slowly to the boil. Simmer gently for half an hour and leave them in the water until quite cold again. ****** 1 A round of blotting paper placed in tin- salt cellar will absorb all moisture and keep the salt. dry. Change the blotting paper as it become damp.. Brass can be readily cleaned with a solution of salt and vinegar. A saturated solution of salt in the water when washing clothes will prevent colours

running. A pinch of salt added ft cream' makes it whip more easily. When opening a jar of fish or meal paste, discard the lid and invert the jar on a saucer to exclude air; -the lid may taint the paste after being exposed to the air. ******* Nu-t-meats may be removed whole from the shell if the nuts .are soaker overnight in salt water before crack ing the shells. (Buttered wheatmeal biscuits spreac with a layer of mashed banana niaki a welcome change for afternoon-tea A sprinkling of icing-sugar is an im provement. Keep -a pair of old gloves in the box with the boot-cleaning outfits anc slip them on when cleaning the boots To get a brighter and more lasting shine on black or tan shoes, apph cleaner with a damp rag, finally pol ishing briskly with a soft cloth. FOODS TO AVOID WHEN YOU BUFFER FROM— Heart [Trouble: Avoid food that gives the digestive organs a lot of work, such as pork (Luck, veal, encumber, and radishes. A little underdone meat, grilled lean mutton, chicken and turkey, are all quite safe taken in small quantities. Slewed rabbit, too. is good. Rheumatism: Avoid meat, except in small quantities. Never touch pork, bacon, or h-iiin. Acid fruits .such as rhubarb and lemons are bad for you. Constant use of barley water as a beverage is both good as -a. preventive and a c ure for rheumatism. ****** Anaemia: Avoid overdone meats, sweets, rich pastries. All greenstuff eaten raw is splendid for you, but water cress is best of all. Tomatoes, too, are good. Plenty of milk, butter and fresh eggs should be taken. • ••••• Constipation: Avoid too much starchy food. Drink plenty of water and any other liquid you fancy—this flushes the .system and helps a great deal. Eat brown bread or ryei biscuts—-thesje contain the necessary roughage, and also a sub-s-tance called vitamin B which is absolutely essential to life. Without it, the intestines become sluggish, and constipation sets in. Vitamin B is found In brown . bread, rye biscuits, meat extract, and cod liver oil. Eat green vegetables, salads, and fruits.