HOUSEKEEPER.

Lake County Press, Issue 2796, 31 July 1919, Page 2

HOUSEKEEPER.

GOLDEN BALLS.

SOME POINTS ABOUT MANNERS J h which are worth considering by even the best of us. | Gentle thoughts bring gentle man- 1 ners The good breeding that really \ counts is thill which comes from the heart; manners tempered with sympathy and understanding, garnished by that rare possession tact. The desire to be gracefully well- ( mannered is deep within the thoughts of everyone. Sometimes this desire is hampered—maybe by over-impulsive-ness, or a pathetic desire to please at J all costs. ~ . I Over-impulsiveness, the gilt or vouth. can be cured by experience, and the determination to live and learn. Over-impulsive Great-Grandmother was no doubt instructed to count ten before she spoke. Her incurable greatgranddaughter may well profit by this advice! The girl who puts her foot into it bitterly rues her hasty blunder afterwards. 1 hough the social error mav be a slight one, and comparatively unimportant, yet she magnifies it to : such gigantic proportions that she rapidly develops an intense nerv- . ousness amongst strangers and from hasty, foolish mistakes, she I rushes blindly on to really serious , I errors. , , 1£ I The lady who congratulates herself upon her tact when she agrees monotonously with anything and everything I that is said? , , | Well, she makes her own reward, i The endeavour palpably to please at all I costs is fatal. Good breeding does not demand that either the hostess or the • guest shoud make of herself a doormat, or a pliant reed to be bent at ! will A ladv nossessed of such a faili ing is dubbed insincere, shallow, unr 1 interesting, weak. > j On the other hand, although we arc t all intended to form our own opinions b and judgments, it is never wise to en- ! force them too insistently upon our friends or acquaintances. i From this, bores are born. Manners are not intended to be put - oft' and on, together with one’s best { frock and hat. Nothing stamps then ’ value more than this. Politeness and 1 affability to order are obviously made ' I tor company alone. One cannot help • ' suspecting that the everyday manners ] are not all that they should be! n . Upon the true gentlewoman manners sit easily and lightly. She is pleasant, . willing to listen or to talk, above petty gossip and scandal, completely mistress 0 of herself upon every occasion, y She never unbosoms her intimate a private affairs to acquaintances, and thereby gains much in their estima--1 tion. And to discuss private matters p in public conveyances never even 1 crosses her mind. For the girl whe J is ever ready to make a public highway , of her mind, is not good form. A lady is known by her voice, low V and cultured; by her laugh, not high, I piercing, artificial, or of the giggling s variety—by her inborn desire to make everyone she meets at their ease. * To ignore politely a rude remark; a to pass it over calmly, is more telling r in the end than a fiery retort, how,l ever forcible. And, too, it is not the ( essence of politeness to “cut ’ anyone t! \ for little or no reason. Such a slighi 1 ought never to be administered save j upon very exceptional and unpardonj able occasions. Far better a bow s 1 however non-committal. . 1 Above everything, manners means ar t* entire absence of self. It is only by I thinking of and by considering others * ' that we can hope to possess the tea - [ and true politeness, t, Such a possession is a wonderfu q gift. It is the open sesame to home 1 . : where cultured people may be met; i J means popularity amongst one s 3 friends; it means power; above every I thing, it means that one is given i value in the estimation of all, and tha * value is not a small one. t [ USEFUL RECEIPTS. i 7 Soecially written for this column t f SAVOURY BALLS. Carefully drain off all the gravy. > Mince or chop finely any meat, and rut the vegetables to a puree. Add an equal quantity of cold boiled rice oi mashed potato, and work in enough , flour to make a mixture which can be * shaped into balls or rissoles. Roll in t medium oatmeal, and fry in the usual ' way. A beaten dried egg may be added if liked. FISH PIE. ■ * 40z. of cold fish, 20z. of boiled rice, . seasoning to taste, 4 oz - mashed potato, anchovy sauce, Joz. of margarine or dripping. . Flake the fish finely, removing all j bones and skin, and mix it thoroughly I with the rice and potato. Add anchovy 1 sauce or essence to taste, and season . generously. Put into a greased pieI dish, and scatter over top the fat divided into tiny pieces. When cheese is obtainable the anchovy sauce may be omitted and a seasoning of cheese stirred in, a little grated cheese being sprinkled over the top. i ——. MUTTON PILAU. \ 6oz. ’of boiled rice, 2 tomatoes, / seasoning to taste, -Jib. of cold meat (beef can be used), 1 gill of milk or f stock. , .... Chop the meat finely and mix it into the rice. Add the tomatoes, skinned and cut up small, with the seasoning. Bring the milk to the boil, stir in the I other ingredients, and cook for five or j ten minutes, stirring well. Serve very hot. , , In the hot weather, left-over muK, custard, and milk pudding are very apt to turn sour; don’t throw any or them away, but use for a light pudding like this SYRUP PUDDING. I* .1 lb. of flour, fioz. of maize or barley flour, 1 teacupful of sour milk, custard, or milk pudding, 2 tablespoonfuls of syrup or treacle. J tcaspoonful each of ground ginger and bicarbonate of soda, 1 oz. of rolled oats, 20Z. of clarified cocoa-butter. Grate the cocoa-butter finely, and ' mix with all the other ingredients exi cept the soda. Mix them very thoroughly. then add the soda, dissolved in half a teacupful of warm water. Put quickly into a greased basin, coyer with greased paper, and boil fast for two hours.

I Alittle plain boiled rice is often left I over, or more than is needed can be I cooked for another meal, this can be f used to make i

Jb. of rice, ioz. of dripping or margarine, igill of rice or vegetable slock, i dried egw, soz. of dour, zoz. or ground nuts, i heaped dessertspoonful }f grated onion, i teaspoonful of curry aowder, seasoning to taste. Cook the rice in boiling water till soft ;drain well, and mix with the nuts. Fry the onion in the fat, and when it begins to soften, stir in the cuny powder and flour, and stir together for several minutes. Add the stock by degrees, and stir over the fire till the sauce thickens well. Remove to one side, stir in the rice, seasoning to taste, and the egg, prepared and beaten. Mix thoroughly, and leave to get cold. When stiff, shape into balls and fry till golden brown