Occupation and Happiness.

King Country Chronicle, Volume III, Issue 171, 8 July 1909, Page 4

Occupation and Happiness.

All women who have not home duties to keep them occupied ought to have some outside interest. Idleness breeds feminine jealousies and tempers even more often than love. The women who have sweet tempers* and are charming and kindly disposed toward humanity, are the busy women those who work for their living or for charity or are occupied with the brat duties of all—motherhood. An energetic, enthusiastic, ambitious business woman with a calling, no matter how humble it is, has not the time for the miserable pettiness that goes to make life burdensome. The woman who works is evidently a woman who is broad in her views. Her opinions are not riveted to any one spot. Her veiwpoint is moveable. Her experience in the business mart gives her sympathy for other women workers. She has learned to accept every friend new and old, at an honest valuation. She knows how to enjoy, the society of people who have made something out of life.

Oatmeal Frappe.— This is an excellent drink for children. Over two tablespoonsful of oatmeal pour one quart of boiling water. Let stand for 20 minutes; when cool strain and sweeten to taste. Crush half a pint of preserved strawberries, add juice of two lemons and a few slices of pine apple; cour all together, and with generous quantity of shaved ice shake in shaker until cold, but not ice cold.

Gingerbread Nuts. —Mix one ounce of ground ginger in one pound of flour, then rub into it six ounces of lard or butter, a little cayenne on the point of a knife and three quarters of a pound of treacle. When these ingredients are well blended, roll it out into one eight of an inch in thickness, cut with a small cutter, and bake about twenty minutes in a moderate oven. Cornish Currant Cake.—lngredients: Threequarters of a pound or butter, one pound flour, eight ounces of currants, a pinch of salt, two eggs, a quarter of a pound castor sugar, a quarter of pound lemon peel, one teaspoonful baking powder, a little nutmeg, half pint milk. Mix the flour with the salt and baking powder, then rub in the butter and add the sugar, currants, shredded peel, and nutmeg; beat up the eggs with the milk, and mix with the dry ingredients into a stiff dough, put this on to a floured baking sheet, roll out to half inch thickness, then make several incisions with a knife, bake in a moderate oven for forty minutes, brush over the top with the white of an egg, and sprinkle with sugar. Fairy Butter.—Boil four eggs hard. Take out the yolks and make them into a smooth paste with a quarter of a pound of fresh butter. Whisk two ounces of castor sugar with a tablespoonful of rosewater and beat it into the eggs. Let this paste stand for three boors; then pats it through a coarse tammy or siev into a glass dish. Garnish the dish with vine leaves carefully wiping them. Savoury Chops.—Peel and slice two or three onions, put them into an enamelled or earthenware dish provided with a cover, or into a shallow stewpan; sprinkle among them about a teaspoonful of dried mixed herbs, and a little pepper, salt, and flour, and lay on top four or five tbin chops cut from the best end of the neck of mutton. Dredge with flour; pour a little water into the dish, cover down, and simmer gently for an hour or more, according to the size of the chops, either in a moderate oven or on top of the stove. The cover may be removed for the last fifteen minutes if desired, and the chops browned in the oven or beneath the griller of a gas stove, and peas, green or dried ones soaked all night, tomatoes, or scraped or finely sliced carrot or turnip may be substituted for the onion. This is a very convenient dish for an evening meal, as it can be cooked in the morning and does not suffer through reheating. Rabbit Pie.—lf the strong flavour that often accompanies cooked rabbit is objected to, it is a good plan to stew the rabbit first of all with onion and a little turnip. Turnip is said to counteract this flavour. It is not a good plan to stew meat before making a pie unless it in hopelessly tough or flavourless. Put some boiled bacon and a very little finely chopped onion in the pie. Each piece of meat should be dipped in flour, salt, and pepper before using it. Bacon, on account of the saltpetre in lt t is inclined to make the flesh of the rabbit quite red looking. To avoid this use as far s possible the cooked fat from bacon. Fat is generally deficient in a rabbit pie or stew. A little lemon juice is said to whiten the meat. This is not at all necessary, though useful in aiding digestino, and rendering the rabbit more tender. Hot stock or water is added as a gravy after the pie is cooked, if most of the original gravy has evaporated. It is better to add the gravy than to use a cup amongst the meat. Care shouldd be taken to leave a hole in the crust to allow steam, etc., to escape, while the pie is cooking. Swiss Apple Pudding.—Grate half a pound of bread finely and chop three

ounces of suet. Mix with this a large tablespoonful of sugar. Peel and core one pound of apples, and stew to a pulp with a teacupful of sugar and half a teacupful of water, Put a layer of breadcrumbs, chopped suet and sugar mixture in the bottom of a greased piedish, also arrange some round the sides. Pour in the apples, spreading them evenly and cover over with the remainder of the mixture. Bake in a moderate oven for half an hour. Serve hot with cream.

Wafer Gingerbread.—One and threequarter pounds flour, fourteen ounces of sugar, one pound butter, one ounce of ground ginger, two ounces lemon peel cut very fine, one pound syrup, a pinch of nutmeg. Proceed as directed in the other recipes by sifting the flour, rubbing in the butter, and working the whole into a moderately stiff dough. Do not roll out too thin, and cut out with a round cutter of about one and a half inches in diameter. Paper a clean tin with wafer paper, and put in the gingerbread about one and a half inches apart. Bake in a cool oven.

Tomato Soup.—Two pounds tomatoes, one quart of stock, one onion, half ounce butter, two tablespoonsful of sago, pepper, salt, to taste. Put the stock into a saucepan, and when boiling sprinkle in the sago, and boil until the sago is quite clear. Slice the'tomatoes and onion, put them into a saucepan with the butter, and cook for about three quarters of an hour. Then rub through a hair sieve. Return the tomato puree and the ntock to the saucepan, reheat, season, and serve. Just before serving add a little cream if liked to the soup, it improves the flavour.

Clear Soup.—To one pint of boiling water add one teaspconful each of beef and onion extract; stir thoroughly. Chop fine one half pound meat, and mix with a cup of cold water. Let stand twenty minutes, bring to a boiling point, and strain; place in a second time on the stove, and again bring to a boiling point, then immediately add the white of one egg, well beaten, with a tablespoonful of cold water. Strain again, and mix into the extract, then season and serve. When making a pudding do not forget to make a pleat in the cloth at the top, so as to allow the pudding to swell.