LADIES' COLUMN.

Lake Wakatip Mail, Issue 2928, 25 July 1911, Page 7

LADIES' COLUMN.

A HOUSEWIFE'S TREASURE.

Often have we heard that the home and the kitchen constitute woman's kingdom, and that being the case, what more natural than that she should need special robes to be donned when the work of keeping her little kingdom in order is in progress ? I know that nearly every woman who prides berself on keeping her clothes as fresh and nice as possible possesses an apron of some sort; but it seems to me that the ordinary apron is an inadequate protection for one's clothes, and a most unlovely article into the bargain. What do you say to the charming overall in our illustration ? That the daintiest, dress worn under it would he quite rafc, it is only necessary to look at the picture to acknowledge, while with a contrasting trimming for the hem, sleeves,

neck, and waist, it will be a really becoming garment. After all, it is when engaged upon her household duties that a woman should look her best, and in a ssrviceable and pretty apron like this she will certainly do that. The making is free from difficulty, the skirt being cut in one piece, the bodice itse!f being entirely plain. The tucks on the shoulders and in front regulate the. falling, while the trimming consists of plain bands of material cut. on the straight,

PUFF PASTE. Mix well a packet of Bird's baking powder and a pinch ol salt with 1 lb. of flour, and rub in } lb. of butter, dripping, or lard, adding as much milk or water as will bring it. to a proper consistency. Spread n further i lb. butter, dripping, or lard, in small lumps, over the surface of the paste, and roll in twice,

CUSTARD IN PASTRY

Prepare paste according to the preceding recipe ; line with it a pie-dish or suitable tart tin ; prick over the bottom three or four times to prevent the pastry from unduly rising, and bake in the usual manner until"

properly done. Mix in a quart basin a packet of Bird's custard powder and a dessert spoonful of flour, and make into % a smooth paste with three tablespoonfuls taken from new milk. Boil gently for three minutes the remainder of the milk with the rind of half a lemon and 2 ozs. sugar. Remove the lemon rind, bring once more to the boil, and pour it all at once, while boiling. into the basin, stirring briskly a few times. Then pour the whole into the pastry, and bake for a few minutes until slightly browned over, Best eaten cold.