WOMAN’S WORLD

Mt Benger Mail, 16 October 1940, Page 1

WOMAN’S WORLD

HOME NOTES To keep cheese fresh, roll in a soft cloth wrung out of vinegar. To reheat a joint, soak in cold water for three minutes, put in moderate oven, and just heat through. Tarnished, silver may! have brightness restored by dipping articles in solution of ammonia and hot water. A small piece of butter added to the. water in which eggs are poached will save them sticking to the pan. ... Cut flowers last longer if steins do not touch the bottom of the vase: Lemon juice sprinkled on lettuce leaves imparts a good flavour —especially for ■ sandwiches. To. remove ink stains soak in fresh milk—skim is best- —of tomato juice. Lukewarm water will remove milk stains . ... . ■, White sugar at the bottom of a biscuit tin will keep biscuits fresh and crisp for months. Salt will.not become.lumpy if the bottom of the box is covered with rice before salt is put. in.

Home-made Coffee Essence ; . Take lib of ground Coffee, lib brown, sugar, 1 quart water, and a pinch of salt. Boil coffee and. water, for 3 hours in- an , open enamel saucepan, strain through a fine sieve, add sugar and boil 15 minutes longer, (Add a teaspoonful of chicory if,liked, this should beadded to the coffee before it is. boiled).. When cool, bottle, use a teaspoon to a cup of hot milk or water, this" makes a delicious beverage. ! Chocolate Sauce I j " Take 2ozs grated chocolate, if. I pint water, 2ozs castor sugar, 1 j tablespoon coffee essence, 1 teaj spoon vanilla, foz of cornflour. | Mip the cornflour to a paste with | some of the water and add the ! chocolate, sugar, coffee and (vanilla Boil up the rest of the | water, stir in the other ingredients i bring all to the boil, and cook 10 i minutes, stirring all the time. ■ Chocolate Toffee j fib slab chocolate (unsweetened), loz ■ butter, | gill milk, Mb blanched almonds, 2 tablespons sugar. Chop the almonds, after having browned them slightly in the oven. Grate the chocolate and put in a sauce pan with the milk, sugar and butter. Stir over ia slow fire till the chocolate is melted. Then add the chopped almonds and stir until the mixture thickens. Pour into a tin and cut into squares when cool. Jellied Tomatoes Cut the top off 6 medium sized tomatoes, carefully scoop out the pulp. Sprinkle the insides of the tomatoes with a little salt and sugar and invert to drain. Put the tomato pulp into a saucepan with 1 cupful of water, 2 chopped spring opions, 1 teaspoon sugar, |- tea spoon salt. Simmer 15 minutes then pass through a fine sieve. Soak 1 tablespoonful of gelatine iu a little cold water. When soft add it to the tomato pulp, add 1 tablespoonful vinegar. Leave until it begins to thicken then add . cup vegetables (chopped green peas and little diced carrots cooked). Fill tomato cases with jelly mixture, chill until firm. Serve on crisp lettuce leaves. Sandwiches

Apple and Gingger.—Slice or chop nice eating apples, cut up some ginger and spread between slices of white bread and butter, Fig and Apple.—Put some dried tigs and a large apple through a mincer. Add a little sugar and spread between slices of white bread and butter. _ With Cream Cheese. Chop some ginger and shelled walnuts roughly and mix them to a paste with cream cheese and a little thick cream. Add a pinch of pepper and salt and spread on either brown or white bread. Weights 'and Measures 10 eggs weigh roughly 11b; 8 teaspoonfuls equal one wineglassful, or half a gill; 2 gills equal one tumbler; 2 tumblers equal one pint; 21 pints (4 tumblerful) of flour equal lib' . . .4 gills equal 1 pint; 2 pints equal 1 quart, 4 quarts 1 gallon.