LADIES' COLUMNS

King Country Chronicle, Volume XXX, Issue 4832, 9 April 1936, Page 3

LADIES' COLUMNS

COOKING. CHEESE HELPS. Cheese has won for itself a foremost place in the affection of those who know its value as a very savoury, convenient and inexpensive meat substitute. Here are a few suggestions for serving cheese in appetising and satisfying ways, not too troublesome to prepare. And don't forget that cheese blends perfectly with apples, oranges, tomatoes and .bananas. Savoury pudding: Half lb breadcrumbs, i lb grated cheese, 2 eggs, 1 pint milk, 1 tablespoon butter, 1 tablespoon cheese, salt and pepper. Put into the basin the breadcrumbs, grated cheese, seasoning and butter. Pour in the milk boiling and mix all well together. Separate the yolks from the whites of the eggs and beat up yolks and stir in. Then whisk the whites to a stiff froth and stir in also. Grease a large pudding basin with butter, scatter on the extra tablespoon of grated cheese, put in the mixture, cover and steam for 1-J hours. Cheese patties: Short pastry, 2 eggs, 2 tablespoons grated cheese, 2 teaspoons flour, pepper and salt. Mix the dry ingredients in a basin, add the yolks of the eggs and with a very small amount of milk form into a smooth paste. Beat the egg whites to a stiff froth and add them last. Grease some patty pans and line them with short pastry, rolled out thin. Divide the mixture among them and bake in a moderately hot oven for about 12 minutes. Cheese sausages: 1* lbs cooked and mashed potatoes, 6 ozs grated cheese, 2 small onions, 1 teacup breadcrumbs, a little milk, a teaspoon chopped parsley, pepper and salt. The onions may be boiled with the potatoes until soft, then taken out and chopped finely. See that the potatoes are mashed smoothly, add the chopped onion and gvated cheese together with seasoning of pepper, salt and parsley. Bind with a little milk, form into sausages, dip into a little milk (or a beaten egg), roll in breadcrumbs, and fry in boiling fat. Drain on white paper and serve very hot.

Trimmings: The plainest pancake or the simplest fritter will be of better food value if grated cheese is sprinkled on and cooked for a moment or two before serving. Cheese grated or shaved lends ■ a substantial note to a salad. Cheese blended with white sauce made with flour or cornflour makes marrow, cauliflower, turnips, carrots or potatoes into a savoury dish. As a fine standby for a hurried meal bread and butter, with cheese as a sandwich filling, can win high praise if spread with mustard, chutney or sliced apple. WESTMORELAND AND CUMBERLAND DISHES. Singing Hinnies: Materials: J lb flour, 6 ozs butter, teacup currants, salt, cream or good milk to mix a light dough. Roll out until i in thick, cut out in small rounds and bake on a hot, greased girdle. Cook 5 minutes on each side. Have the girdle very hot so that the cakes (or hinnies) sing when put on it. A substantially thick frying pan greased would serve instead of a girdle. Keswick Lemon Pudding. Materials: 1 lemon, i lb brown sugar, just sufficient suet pastry to line a medium sized pudding basin and to cover the top. Wash the lemon and wipe quite dry. Cut off a small piece at each end. Grease a pudding basin. Line with suet crust. Put in the lemon, surthe pastry lid. Fasten greaseproof paper over and steam for 2-i hours^ Beer Cake: Materials: lbs flour, 1 lb castor sugar, 4 eggs, 1 lb currants, 1 lb sultanas, 6 ozs shredded peel (candied), 2 ozs ground almonds, 2 teaspoons making powder, pepper and salt. Beat the butter and castor sugar to a cream, then beat in the 4 eggs, one by one. Stir in the flour, which should have been sieved with the salt and baking powder. Add a-tum-blerful of beer or stout, and, last of all, stir in the currants and sultanas, well cleaned, the candied peel, finely shredded, and the ground almonds. When well mixed put into greased tin lined with greased paper. Place tin on baking tin spread with sand or salt to prevent burning, and bake in a moderate oven for 2* hours. GENERAL. DANGERS TO CHILDREN. Unless proper precautions are observed, the house is an accident trap to young children. For instance, in the kitchen, if the children are about when you are cooking, turn saucepan handles and kettle spouts inwards, so that little hands cannot reach them. They will get hot, but you can always use an oven cloth when handling them. Never leave hot liquids on a table with an overhanging cloth that baby might pull at. When ironing, be careful not to leave hot irons where little fingers can touch them.

When bathing the little ones, always put the cold water in first; never leave the bathtub about with hot water in it. Children suffer more severely from burns and scalds than grown-ups. If you have tiny children, beware of cots and play pens, the bars of which are just wide enough to allow the child to get his head fixed between them. When baby is left in his pram, make certain that it cannot accidently slip or move. Don't give baby small whistles that he might swallow, or toys with beads or other small articles he could put in his nose or ear. Beware of leaving ammonia and similar cleaning materials within reach of children; they might be tempted to drink them. THE HOME. HOME AFFAIRS. The busy season for playing cards is coming soon, so you are sure to be needing a number of packs . By all means treat the family to one or two new packs, but do not throw away the old ones, even if they are inclined to be a bit sticky, but set to work and clean them. Buy some boracic acid powder and sprinkle it over the cards. Then rub the powder over the face and back of each with a clean duster. After shaking off the powder you'll find every trace of stickiness gone, and the cards pleasant to deal and use once more. Flour and butter can also be used instead. In this case rub over each card with a tiny smear of butter —using an odd piece of silk, or an old silk handkerchief for applying it —and then dust each card over with flour. You've probably noticed at nursery meal times that pink blancmange is always chosen in preference to white, and that pink iced cakes disappear before those with white icing. Children are fond of colour in food, as well as in other things, so make a note of the following tip: Take about a dozen lumps of sugar and colour them with cochineal—a few drops on each is sufficient. Leave the coloured sugar on a plate to dry, and then store it until required, in a jar with a screw topped lid. Then, whether

you are making an iced cake for a party or just an ordinary cake for the nursery tea, decorate it by grating one of these sugar lumps over the top. Powdered pink sugar makes a cake look most attractive at very little cost, and practically no trouble. Here is a top which will save your d'oyleys. When you are cutting a slice of cake, cut it nearly through in the ordinary way, then reverse the knife and use the back to finish the cut. Should the knife happen to touch the d'oyley, no damage will be done.