Woman's World

Northern Advocate, 20 February 1926, Page 10

Woman's World

j HOMB COOKEKY. CUTLETS IN MINT JELLY. Cut some thin cutlets from a small roast neck or loin of mutton or lamb, ♦rim them into neat slices. Dissolve 2 good tablespoonfuls of powdered gelatine ail a pint of stock (see above xecipe), add to it three tablespoonfuls of vinegar, 2 tablespoonfuls sugar, and 3 tablespoonfuls of finely chopped mint. Lay the cutlets in a shallow glass dish and cover well with the liquid. Serve with salad. If preferred, the mint, viriegar, and sugar can be omitted, and tomato sauce can i>e substituted. POTATO SOUP. • Put |oz butter in a stewpan. When it is melted, but not hot, odd Boz raw potato, weighed afer peeling and cut in slices; add loz onions cut in slices cook for five minutes, but don't brown. Then pour in three-quarters

of a pint of boiling water, season with pepper and salt, simmer gently till cooked, rub through a sieve, return to saucepan, and boil up with quarter pint of milk. When serving pour gently on to a lightly beaten yolk of egg mixed with a very little milk, stirring gently all the time. RHUBARB DELIGHT. This delicious sweet should be made overnight, unless ice is available. Stew sufficient rhubarb With tho juice of a lemon to make two breakfast cups of puree. Boat it smooth, and bring to boiling point again. Stir in two heaped tablespoonfus of cornina, blended smooth, -with a little water and continue stirring .until the mixture boils and thickens. Boil for two minutes and then put aside until cold. Then fold in the stiffly •wltisked whites of two eggs and pour into a damp mould, j Servo covored with custard. Children love this sweet even when they hate

!i-!:;'i:. -.owed rhubarb. It a pinker I colour is desired, add a few drops of cochineal. A YORKSHIRE PIE. This is •an easily-made delicacy, which is a great favourite -with many Yorkshire housewives. To 21b of pork allow 2 medium-sized onions, 3 cooking 1 apples, wnd 3 big potatoes. All these 1 should bo. cut up, the apples and 1 onions in small pieces, and the r potatoes in thin slices. A teaspoonr fnl of sage, a little salt, and a f sprinkling of pepper should be well '■> together and scattered over the meat, and ono should have half a pint of stock, but lacking this a cube of any meat extact may be dissolved in half ! a pint of hot water. Grease . a pie- ? dish with a little good dripping and f put in .first a layer of potatoes, then t a layer of meat, which must be coverf with a layer of apples and onions, 3 and continue iu this way until all the - ingredients are used up, making the 1 top layer of potatoes. Then pour in - the stock and cover the dish with < j another much the same size, and bake 3 in a slow oven for two hours and a i half. About half an hour before the ' pie is to be served remove the cover- . ing dish and put a few knobs of l dripping on the potatoes, to make : them brown. If a pastry crust is preferred to a potato crust, tho meat potatoes and onions should have a little previous simmering and not so much time allowed for cooking. COFFEE SCROLLS. For coffee scrolls take ljlb flour, Jib butter, (ioz sugar, 2 eggs, 1 gill milk (sweet), 1 gill milk (sour), 1 tablespoonful yeast, 1 pinch salt, 1 piece lemon peel, a few almonds, 1 teaspoonful cinnamon, f cupful sultanas. Rub butter into flour, then mix together the. eggs, sugar, yeast, and warm milk. .Stir into the flour, beat well, and leave to rise for two hours. Mix nuts and fruit together. Form the dough into long thin rolls. Sprinkle each with the. fruit mixture, and shape into coils or twists. Leave to rise on a greased tin for 15 minutes. Bake for 20 minutes, then ice with glace icing while hot. Icing sugar hot water, and j flavouring -mixed to spread easily.

chiefs and use a very hot iron. When dry, iron them again between two sheets of tissue paper, first on the wrong side and then oa the right.

WATERPROOFING. The following method has been recommended for waterproofing cotton • materials, such as sheeting or case- , meiit cloth:—For two yards of un- [ calico, two yards wide, allow three , pints of raw linseed oil, a quarter . pint of turpentine, about a tablel spoonful of dryers, obtainable from [ any oil or paint dealer, and one tablespoonful of lamp black. Mix these ; well together. P-aint one side of the , calico and let it dry: then paint the ; other side. After painting the first . side add a small piece of beeswax [ (melted) and one teaspoonful of L blacklead to the mixture which is left. . This makes the second side bright and , glossy. Another method is to soak , the material in raw linseed oil four , or five times, letting it dry between each soaking. It ta'kes about four days to dry. ROSE PERFUME. Where there is a garden it may be utilised to produce the ingredients for various offerings to the toilet stail. For example, home-made rose perfume is very much more exquisite than the commercially manufactured varieties, and is very simple to prepare. A few handfuls of rose petals should be placed in a jar, which should then be filled three-quarters full with olive oil. the jar should be tied down with a paper and the mixture allowed to stand for twenty-four hours, Then it should be strained through a coarse linen cloth and placed back in the jar with fresh rose petals. This process should be repeated until the oil is sufficiently highly scented. One drop of this perfume will impart a delicate and lasting fragrance. HINTS ABOUT STRAPS. Petticoat straps are inclined to burst away, and petticoats are often the right length for one dress and too long for another. Here are two suggestions:— If straps are put on with a little elastic between them and the petticoats they never tear away or give ono a sense of dragging and tightness. To adjust the length to one's dresses a good idea is to sew the straps on behind with the elastic and then in front, put a button on the petticoat at side, and work two buttonholes in each strap. Or if preferred, snap fasteners may bo substituted—in either case the strap may he fixed so as to lengthen or shorten the petticoat without trouble.