WOMEN’S WORLD

Northern Advocate, 16 March 1929, Page 4

WOMEN’S WORLD

HOME COOKERY.

SOME SAUCE RULES.

STUFFED STEAK.

f _ CABBAGE SALAD.

APPLE SNOW.

TO BEAUTIFY EYELASHES.

POTATO PUFFS. Take 11b cold mashed potatoes, 1 egg, J cupful flour, Jib cold roast or boiled mutton, 1 small onion, and peppCr and salt to taste. Make the potatoes and flour into a stiff dough with the egg; roll out about Jin thick. Mince the meat finely with the onion; add pepper and salt to taste. Then cut out small strips of the potato paste, put a little meat on each, turn over and press together to form little puff. Fry each one in boiling fat, sufficient to cover them, until a golden brown. Drain, and serve quickly.

Choose tender steak, and sprinkle it with salt and pepper, a little sage, a good layer of finely chopped onions* and a few bread crumbs. Roll up the steak and skewer it firmly, put a cup of stock into a baking dish, put in the steak and cook slowly, basting it often. When the meat is cooked take it out and thicken the gravy, and serve the meat with the gravy poured over it.

’ One young, cabbage, one'tablespoononion, one tablespoonful flour, one cupful water, one egg, two tablespoonfuls lemon juice, grated nutmeg. Method: Boil the cabbage ‘ in . an: uncovered saucepan until tender, cut it iiito quarters, drain, and \vhen cold arrange in a glass dish. Mix the flour with the butter and onion in a pan until well blended. Add the water and boil until the consistency of cream. Stir in the lemon juice and the wellbeaten egg, return' to fife and simmer for one minute,, restoring all the time. Cool and pour over the cabbage and dust with nutmeg. This dish may be served hot or cold.

There is a right sauce to accompany practically every dish, and the following suggestions should prove helpful to housewives: — Egg sauce should be served with boiled fish. White sauce or melted butter with boiled fowl. ' Caper sauce or onion sauce with boiled mutton. Bread sauce with roast turkey or roast fowl. Mint sauce with roast lamb. Caramel or treacle sauce with steamed puddings. Caramel sauce to pour round a blanc mange when cold. Hot brandy sauce for plum pudding. Oyster sauce with cod. Mustard sauce with herring. Fennel sauce with mackerel. Parsley sauce and sliced cucumber with salmon. Egg and parsley sauce with whiting. Anchovy sauce with fried fish. Serve lobster, scrimp or prawn sauce with turbot; red currant jelly with roast saddle of mutton, and fried croutons with pea soup.

Take four large dessert apples and -peel, slice, and mash them., Squeeze on to these at once the juice of a large lemon to prevent discolouration. Beat up the apple mash-with'the whites of two new-laid eggs, andi go on beating until the sweet is light and foamy. Add three tablespoonfuls of castor sugar. Beat again and pile the apple snow in glasses. Banana snow may be made in the same way. , SCALLOPED TOMATOES. 21b tomatoes, Ih cups breadcrumbs, one tablespoon butter, six cloves, salt and pepper. Pour boiling water over the tomatoes, then, skin them, and cut into slices. Grease a pyrex or fireproof dish and,sprinkle with breadcrumbs, put a layer of tomatoes in and sprinkle with salt arid pepper,, add a few small pieces of butter and two cloves, and fill the dish with alternate; layers of tomatoes and breadcrumbs. When the dish is filled cover the top with breadcrumbs, sprinkle with salt and pepper, and a few small pieces of butter, and bake in a moderate oven for half an hour. «'

All fair lashes need darkening, and this is where the brunette scores, but a little oil will go a long way to help. It takes practically no time to apply on a toothbrush and it really does make them grow in a short time. Eyebrows should receive the same care, and' the oil—even brilliantine will do—makes the skin supple, so that it does not hurt so much to trim them with pincers. When the eyelashes are falling dark make-up shoiild not be applied, it pulls them out quicker than l anything. Oil should be used instead, which darkens them considerably.

HOUSEHOLD HINTS.

Hair brushes should be washed in cold water to which a little ammonia has been added. • * « t Benzine removes stains and dirt from delicate fabrics without injuring them. It will also clean upholstered furniture. • » • Never use soda on aluminium utensils. The acid eats into the metal and, even if left only for a short time, darkens it. • • • • ' Brass rubbed once a week with a piece of flannel moistened with sew-ing-machine oil is unlikely to tarnish. * « * • Pastry.—-A few' drops of lemon juice added to the dough when making pastry renders it more digestible. A little bicarbonate of soda mixed to a paste with cold water will remove scorch mai’ks, perspiration, and other stains from white silk.

When cooking fruit a small piece of butter should be put in the water. It will prevent the fruit from boiling over. • • « • For a torn umbrella cut a piece of black sticking-plaster a little larger than the rent; let it float in cold water until it softens, then place it neatly over the hole from the inside. A patch of this kind last a long time. * * * * Purifying the Sick-room.-—Dried, apple peelings are invaluable as a sickroom purifier. Placed on red-hot coals and carried about the room on a fire shovel they leave a delightful and fragrant sweetness that will, last for several hours. * * * Very careful ironing is required for dainty undergarments, but the knack soon comes with practice. A smallpointed iron that will run up into gathers and other intricate parts is a great help. When pressing a frock keep the neck to your left. Begin with the bodice and small parts, then start the skirt from the bottom hem, holding up the bodice in your left hand. Draw the; finished work . towards you bit by bit. Smocking should never be pressed flat. Steam on the wrong side only against a tipped-up hot iron.