HOUSEKEEPER

Lake County Press, Issue 2696, 23 August 1917, Page 2

HOUSEKEEPER

FACE MASSACE. Where, for one reason or another, it is inadvisable to massage the face with a toilet cream, a clean, white flannel may be substituted The texture should be of the softest and finest. Before using. the flannel, the fact must bo bathed in the same way as if being prepared for the use of a cream massage. The movements with the flannel must be rotary ones, and the work should be continued for a quarter of an hour. Then a skin tonic should be applied with a sponge, and the skin should finally be patted with the fingers until dry. This treatment is recommended where the skin is naturally greasy, and the use of nourishing cream is undesirable. In the ordinary way. however, massage is all the more effective for being coupled with a complexion cream.

GRACEFUL ARMS. It is surprising how very few women iiere are who can boast of really pretty irms! Look around an assembly of .adics in evening dress at the theatre ,>r in a ballroom, and you will be astonished at the very few whose arms are of that plump, smooth, white character which the artist seeks for his pictures of beautiful women and the poet raves about in his verses. Arms are like other members of the body They get thin from disuse, and, if thej arc' thin, they show their leanness very quicklv. ' Nice round arms come from good, "hard exercise, from the culture of the muscles, and from the 'lahitual calling into play of the hands, t is for this reason that one finds the best-shaped arms among those who use them in their work and out-of-doors.

THE HOME CIRCLE. In the model domestic circle, mealtime is the liapny meeting-time of the family, and the evening meal is looked forward to as the brightest spot in the day. This is as it should be, for happiness should prevail when the family is gathered together. But, unfortunately, most of us know homes where meal-time is a most trying time for the entire family. The parents scarcely speak during the meal, the children are nervous and restless and anxious to get away from the table, and the meal, altogether, is a dreary one.

Those who live together should try to create an atmosphere of cheer and love and respect around them, and should be willing to m"ke little sacrifices one for the other. They, themselves, will be the happier for so doing. , Time brings many changes, and we have to admit that one of the changes time has brought is the utter—in many families—disregard for parental authority, or at least wishes. Authority is not a nice word, perhaps, to use in relation to parents and children, where lovo should be the mainspring ot actions. Nowadays, young people come and go in the homo as "they see fit, and parents "let the dear children have their way," and the children aro often very selfish in consequence, unpunctual at meals, and thoughtless for the convenience of their mothers. When the world opens its doors to receive them, it is the children who respected their parents and conformed to their wishes who are likely to make ■ rood. Thev are equipped a hundred per cent, better to fight life's battles i than those who never considered the I wishes of anyone but themselves.

ÜBEFLL RKCKIITd Specially written for this column

TOMATO COOKERY. Tomato Sauce: Slice .six small ripe tomatoes and fry them ill a saucepan with 2oz. of raw ham or bacon cut into small pieces ,and one heaping tablespoonful of butter. Next add one sliced carrot, one slice of onion, one hay leaf, aiid a blade of mace. Then put in one cupful of stock and cook very gently for half an hour or longer; allow to heat thoroughly, remove any scum, strain the sauce, and season to taste. Cream of tomato sauce is made just the same way, adding three tablespoonsful of cream after the sauce has icon taken from the fire.

Tomatoes au Gratin: Blanch the tomatoes, skin them, and place in a well-buttered dish. Mix one cupful ot tomato sauce with one dessertspoonful of currv powder or paste and one heaping tablespoonful of red currant jelly. Boil it up for eight minutes, season the tomatoes and pour the prepared sauce over them. Sprinkle with grated cheese and fine breadcrumbs and a little nicked butter, and bake in a hot oven for 20 minutes. Serve in a ring of plain boiled rice.

Broiled Tomato: Cut the tomato in two, and leave the skins on. Place on a n ell-buttered broiler with the skin side down; dust with salt and pepper, and broil without burning over a moderate fire 20 minutes, or till tender. L,ay them on a hot dish, and spread each niece over with melted butter. Or the tomatoes may be cut in thick slices, covered with olive oil, and then broiled, turning frequently.

Tomato Chutney: Slice 101b. of tomatoes into an earthenware dish. Sprinkle, each layer of slices with salt, and let them remain over night. The next day nut into a preserving pan two quarts of vinegar. 21b. of brown sugar, lib. of thihiy-sliced ouions, \oz. of cloves, half a teaspoonful of red pepper, Joz. of cinnamon, and two teaspoonstul ot whole white peppers. Drain the tomatoes from the salt and simmer them with the vinegar, sugar, o nl ?" s > seasonings, till very tender. Put into class iars and seal well. The tomatoes must be picked just before turning red.

Scalloped Tomatoes: Season with sale and pepper some ripe tomatoes that have been skinned and sliced. lut a layer of fine breadcrumbs in the bottom of a buttered pudding dish, then nut a layer of the sliced tomatoes; sprinkle over them a little sugar and a few drops of onion juice; continue until the dish is full, having the last layer of bread; put small pieces of butter here and there on the top and hake in a hot oven for 20 minutes. Serve hot in the same dish.

Tomato Sandwiches: Cut two slices of thin bread and butter and spread them with tomato pulp, seasoning with a little mustard, pepper, paprika and salt; press another slice of bread and butter upon them, removing the crust; cut into neat fingers and serve. Additional flavour can be given by mixing one leaspoonful of meot extract with the tomato pulp. Slices of skinned ripe tomatoes seasoned with a little vinegar, salt, and pepper introduced instead of tomato pulp, make very good sandwiches.

Tomato Fritters: Gut peeled tomatoes into slices, season with pepper and salt, spread some chopped cooked meat on o,e side, and cover with another slice of tomato. For the batter, beat up one egg , add half a cupful of milk a °"fch Tf salt, one tablespoonful of olive 1- then sift in one cupful of flour. • liv well till smooth and glossy. Allow t "stand in a cool place for one hour then add one teaspoonful of baking nowder Dip in the slices of tom-to he them gently in a frying basket, and frv S smoking hot fat to a golden I 1 ur Drain on white paper, dish, and garnish with friend parsley. Serve, hot.

V Verv Excellent Way: I'cei some • i ;f +Viov nre not very fresh tomatoes if tne> are uu. j „.„,. ( ,ne for each person will.be.sum .„ t Divide each tomato into thuds ' Li ' ami fry them slowly in butt.,-' ti Sg them as they brown Wh'en e rh- done dust with salt and 1 .'trifle more than a Raping table , nfu l of cream or "eh milk anrt , mm er until the gravy thickens. Serve on slices of toasted bread.