Women’s World

Northern Advocate, 22 January 1927, Page 10

Women’s World

home cookery. f . CHOCOLATE CREAM. Put three-quarters of a pint of milk in a saucepan with ilb packet of grated chocolate or one tablcspoonful pf chocolate powder. When blended together pour the mixture on to the yolk of an egg previously mixed with one dessertspoonful of cornflour. Return mixture to pan, stirring all the while until thick, but do pot allow to boil. When cold olace in a dish, and whip up the white of the egg with a little castor sugar, and pile top. Serve orange fingers with the Bweet if desired, but it is quite nice alone. , PEA SOUP. Take a pint of whole peas, let them soak all night; next day put them into three quarts of boiling !water and boil them till tender. Then

mash them together so as to form a paste, and put them back into the water with a quantity of turnips and carrots cut into dice, and some sliced onions. Let the soup simmer gently for two hours, thicken with oatmeal and season with pepper and salt.

ORANGE SHAPE. Rind and juice of four oranges, juice of two lemons, one pint of cold water, 6oz of castor sugar, 2oz of cornflour. Peel the rind of oranges thinly, and strain ■ the orange and lemon juice. Mix the cornflour to a smooth paste, with the juice of both fruits. Put the orange rind and water in a saucepan, and let boil, then stand aside for ten minutes. Strain and add liquid to the cornflour, return the mixture to the stewpan, add sugar, and cook gently for ten minutes, stirring continually. Pour into a wet mould and turn out when set.

POTATO SOUP. ] I An economical soup is made by ! cooking four or five floury potatoes in water to which a little salt has been added, draining them, and passing through n, sieve. Then put the potatoes into a saucepan with a little butter and a tablespoonful of milk, salt, pepper, and chopped chervil. Add a little stock, bring to the boil, and let it simmer. It should not be too thick. Serve with little pieces of bread fried in butter.

CARAMEL JUNKET. Put a third of a cup of sugar into a saucepan with -ft similar quantity of boiling water and cook till the syrup is reduced to a third of a cup. When cool, slowly add a pint of lukewarm new milk. Put into the servingdish and stir in rather more than a teaspoonful of vanilla essence. Leave till firm and serve covered with whipped cream and sprinkled ■with chopped nuts.

No man can be provident of hi* time who is not prudent in the choice of his company. w * « • The crowd applauds the soaring rocket, but who notices the return of the stick? * * * • Beauty is more dangerous than champagne; it intoxicates the holder and beholder. • * * • When the jam is just off the boil add one ounce of margarine to six pounds of jam. Stir till dissolved. The margarine will absorb all the scum. Though previously warmed glass jars often break when hot jam is poured into them. This will not happen if each jar is placed in turn on a damp cloth.

MOTHER AND HOME. ! WASTE NOT, WANT NOT, j In every home, largo and small, | there is bound to be a certain amount j of waste unless great care is taken, j Ono of the easiest ways of wasting—and the most common —is to leave electric light or gas burning in rooms which are not in continual use, and to turn on more gas than is necessary for boiling a kettle or saucepan. Watching the gas and electric light will soon result in saving. Coal can be saved by making up fires carefully with plenty of slack, and not disturbing them unless it is necessary. A good supply of wood and coke will also eke out a coal supply Save all pieces of wood from the garden and dry them, so that they, too, may be added to the fires indoors. Keep old polishing rags to use when lighting fires. Orangepeel, dried in the oven, is also a good fire-lighter. Have all old wooden boxes, etc, chopped into firewood. Save all used matches, match-boxes, cardboard newspapers, wrappings off groceries, dirty paper bags, etc., for burning under the copper fire on washing days, or burning on the kitchen fire when it is low. Scraps of old letters, notepaper, etc., can be made into spills and used instead of matches. Save all pieces of soap, and melt them down into a soap jelly to be used when washing clothes. Odd pieces of toilet soap can be melted and formed into a soap ball. Buttons should bo taken off old gloves, and trimmings, if good, from discarded dresses. Old bed linen should be kept for bandages—if too worn to be cut down into smaller sheets pillow-cases, etc. Table-cloths worn in parts can be cut up to make table-napkins, tray-cloths, and d’oyleys. Old stockings make excellent polishers. Old evening dresses make nice petticoats, and summer frocks of flowered voile can perhaps be cut up into camisoles, etc, or for lining bags. Oddments of ribbon lawn and lace can bo turned info boudoir caps. Wide remnants of ribbon will make handbags. Blouses jumpers, etc., too shabby to give away, can be used as dusters and rubbers, A careful house- | wife will find there is really very little that has to be thrown away, for if thought is taken nearly everything'can bo given further use. , TO KEEP OUT DRAUGHTS

Cold winds soon make themselves felt in houses where there are badlyfitting doors and rattling Windows. Fresh air is valuable at nil times of the year, but draughts must be stopped. To keep out draughts, first secure some discarded cycle tyres of beaded edge type. The beading should be cut away with a sharp knife into strips about 1-Jin wide, leaving a sound length from each tyre. This beading should be tacked on to the edge of the door with large-headed carpet tacks. If the door opens inwards the beading must be attached to the inner edge or the door will not shut properly. When the door is closed the beading will press against the door frame, excluding draughts and checking any tendency to rattle. The bottom edge of the door may be thus treated, as the beading will press lightly and constantly against the floor.

EARTHENWARE BOWLS. Many pretty bowls used for holding flowens and fruit are in earthernwarc and pottery which, unfortunately, is frequently found to bo porous. When the. bowl is filled with water it sweats and leaves moisture on the table on which it is standing. This condition may bo remedied by painting the inside with a thin white paint. The inside should be rubbed down with sandpaper, and then washed to remove the particles of dust. When the coat of paint is dry it should be followed with a coat of enamel. When this is dried hard, fill the bowl w r ith water, and allow it to stand for a day. This treatment will make the bowl quite watertight. WHEN YOU SEND A POSTCARD Some people object very strongly to postcards, and will never send them unless it is impossible to write a letter. Others make postcards do the duty of letters at all times. The rule is that ‘postcards should only bo sent when a letter is unncccossary. It is never wise to write on a postcard anything which you would object to anyone knowing, oi' anything to which the receiver of the postcard might object. Never begin “Dear and end "Yours—” on a postcard, if the sender knows your writing initials are enough, and unless your address is unknown do nor put it down. When sending a postcard to a mere acquaintance, just put your name, address, and the date at , the foot of the card, but as a rule post- ! cards are sent only to relatives and j friends, or to people with whom one I ha.s had a. business relationship. Postcards are very valuable when one is in a hurry, and they can always be sent to acknowledge a letter or parcel, announce a safe arrival after a journey, convey greetings on a birthday, and n-ive notice of committee meetings, etc. j ” I ’

J Wife; “George, liow can you be an j extravagant ns to give a big tip like 1 that to the waiter, when you know ! W( . ean'i a (Toni U? ’ ’ Husband: | “Hut. mv dear girl, look at the hat | he’s given me.’’ | Curate; “You were late for Sunday school yesterday. Is it a fact you went fishing?” Boy: “No, sir. Father wouldn’t let mo go.” Curate; “Then you have a very good father. AVhat reason did he give you?” Boy; “He said he wanted all the bait himself.”

CHEWING- INTO BEAUTY Modern doctors arc recommending a -very easy way for the plump and busy girl to get a slender line, and that is by consistent and conscientious f hewing. It sounds too simple, and it is, if you remember, for the trouble with so many of us today is that we have got into such a habit of bolting our meals that it requires a real discipline to keep to the chewing habit. Women who have tried the sysrem can prove, by measurements, that there is more than a little truth in it. There's no lightning cure for obesity which does not also undermine health, and so there is no miraculous change from an opulent outline to the slimmest silhouette; but the wise women who are adopting the habit find that slowly, but surely, they arc getting less and less.

It seems that it is not the food that we digest that is responsible for the supremacy of the flesh, but the food that we eat so hurriedly that It is undigested.

If you haven’t time to eat (and chew) a proper meal at lunch-time, then you must have something light that is easily digested, such as soup or irnilk, and many of us who lead busy lives will realise how often we have sinned in this direction.

We have boasted of the very short time we need to dispose of lunch, and considered our speed in this direction a matter for pride. But no more. Now we solemnly chew and chew and chew each morsel of food—the most literal among us may even count the chews — but whatever we do, I think wo will find that as a result we eat less because our hunger xs satisfied earlier, and there comes on the horrible thought that hitherto we may have eaten too much! MAKING IT LAST. Most people can remember how, as children at a party, they have had to take tiny bites and chew unceasingly to make their piece of cake last as long as other people’s. Grown-ups talked so much that it was hard work to wait for them, but it had to be; it would look greedy to make the food disappear too quickly. The consequence was that one ate considerably less than at nursery tea, and curiously, did not feel proportionately hungry, as one would expect. The wise doctors may have suspicions that some of their patients would get on better with fewer cakes and pastries, but being tactful men, thev don’t even hint at such a thing. They merely tell them to chew, and know they will get the result thev want without being accused of heartlossness.