HOUSEKEEPER

Lake County Press, Issue 2636, 15 June 1916, Page 2

HOUSEKEEPER

FALSE PRIDE. There is nothing so absolutely foolish and unremuuerative as the false pride which attempts a style of living beyond the means of the individual, whose only incentive thereto is that others in her set do thus and so, and therefore it is incumbent upon her to do likewise. To strive to keep up to a certain standard, without the means to do so comfortably or successfully, is of all things most wearying and dispiriting. Many a woman at the end of a busy seaspn asks herself what it is all worth, and thinks how foolish she has been to waste time, energy, and money to gain the favour of certain people who have so much themselves that they count for nothing tin* efforts made to please them, and consider that they are conferring a favour by accepting invitations. Vet, despite her experience of (be vanity and hollow sham of it all, the chances are ten to one that such a woman will begin her poor, pitiful, worldly campaign the next season with

renewed vigour, and that she will again sacrifice herself and family to this Moloch of modern society called public opinion. If these poor, hard-working, weary denizens of vanity fair only realised that such striving is not only fruitless, but derogatory, that the very oeople whose acquaintance and friendship they are most anxious to secure would like and respect them far more if they were simple and honest and hospitable according to their means, it would save them no end of trouble ana discouragement. THE LATEST IN HAIRDRESSINC In order to wear with best success the decreed cap-like hats, that require to bo poised well on the head with a suspicion of side tilt, it is essential that hair shall be dressed in the neatest possible manner. V. straight fringe is adopted by some girls, but the majority hud a drooped Tress over the forehead more becoming, the hair being kept flat and close to the head. This is a style that should be warmly welcomed by those possessed or short hair. , , Girls with luxurious growth find the decreed flat dressing rather difficult to accomplish with success, as the long ends have to be tucked under not always an easy task to accomplish with the requisite trim appearance. \fter parting the hair a little to one side, it is divided into three pieces, the centre strand being brushed back over a flat hair-frame, and the ends rolled under Then each side-piece is attacker in turn, lightly back combed, and brought across the head at the back, the ends secured in place by tortoiseshell slides and prongs. . It all sounds easy enough in the telling and girls should try and work out the lesson at leisure; but failing a satisfactory result, it would bti best to go for once to a good hairdresser, and carefully watch the process of manipulation. In any case, however, the two essentials to bear in mind m connection with the coiffure to-day v are neatness and simplicity of expression. USEFUL RECEIPTS. Specially written for this column. SOME POTATO RECIPES. Baked Potatoes.—Wash, peel.- and well wipe the required quantity of potatoes, put them into a baking tin and baste them well with clarified fat or dripping, then season with salt and bake them in a hot oven. When they have become a nice golden brown, drain and serve. When roasting meat in the oven, potatoes are often cooked at the same time with the meat, but they should not be added until the meat is half cooked. In this manner the gravy of the me it imparts a delicious flavour to the potatoes. Potatoes Baked with Onions. —Wash, peel, and wipe a dozen potatoes. Put them in a roasting tin or earthenware pan in which 4oz. of butter has been previously melted. Cut four large peeled onions into thin slices, and put them over the potatoes ; season with pepper and salt. Place them in a moderately heated oven, basting them frequently with the hot fat, turning them occasionally so that they become uniformly browned. Then drain them, dish up and serve. Baked Potatoes, No. 2.—Wash well eight to ten large potatoes of even size, and bake in the oven. When done, cut off a piece of each lengthwise to form the lid, "then scoop out some ot the inside. Pass this through a sieve and season with salt and pepper, add a little fresh butter and about three tablespoonfuls of cream. Pill the cavities of the potatoes with it. replace the lids and return to the oven for another ten minutes. Dish up and serve hot. Stuffed and Baked Potatoes -Wash and drain a dozen large, mealy potatoes and as round as possible. Bake them in the oven; when cooked, insert the point of a knife and raak*-a circular owning in each potato, fake out the inside of each with a teaspoon. With this make a puree by passing it though a wire sieved Then put it in a stew nan and mix with half a gill of c e m P and 2oz. of fresh butter, hen season with salt, pepper, and a little grated nutmeg. Reheat and stir folks of four eggs, and then the stiffbwhisked white of one egg., Now fill the prepared potatoes with this puree and Seethe lids. Bake the potatoes in \ well-heated oven for about 15 n-inutes. Dish up the potatoes as soon a S they leave the oven and serve at once. Browned Potatoes—Wash and peel nearlv 21b. of medium-sized potatoes. When drained, arrange them on a bakina nan season with salt, and add 2oz. T dissolved butter or meat dripping. B a ke in a moderately heated oven unt 1 well done. Shake the pan occasion - 11, crv as to set the potatoes nicely browned To ferve, drain them from fa? and dish up on a hot vegetable dish. Rissole Potatoes.—Wash and wipe oib small potatoes. Boil them in water ui tffi-jackets; next peel them careully Place them, in a frying basket and Plunge them into a pan of hot fat and y till they are of a golden colour Take UP, drain them, and season with 2? then serve majegetable dish. S^Jllfcube^bou^^ck! JS 8215 with enough TZI il well cover them, and cook til tinder Add a little fresh cream and W* Season with salt and pepper, •md i grateo nutmeg. Serve in a deep mml dish or in the earthenware 2ESBI in which the potatoes are cooked.