WOMEN’S WORLD

Northern Advocate, 16 April 1932, Page 4

WOMEN’S WORLD

; TODAY’S EECEIPES. -Stuffed Plums in Jelly.—Simmer lib of _ large plums till tender, but do not break; drain carefully; when cool halve them and remove the stones, mrike an almond filling of Jib ground almonds, Jib icing sugar, and 1 beaten egg. Divide and make into balls, press two halves of plums, one on each side; arrange in a glass dish. Sweeten = the fruit syrup slightly, beat it, arid dissolve a raspberry packet . of jelly in it; pour over the plums in the., dish. Allow to cool and decorate with pistachio nuts or chopped walnuts. « 9 9 m ■Preserved Passion Fruit. —Cut pasoipn fruit in halves, take out all the -fruit, put in jar; to every pint of pulp allow half cupful sugar, stand jar in pari - of water, when it comes to the boil allow it to boil for t£n minutes; screw down firmly; must be absolutely Jairtight; keeps indefinitely.

Apple Cider. —Cut up the apples into slices and put in peels and cores. Place in a large bowl or open vessel, sprinkle a few cloves over and pour on sufficient boiling water to cover the apples thoroughly. Cover . with a cloth, place a board over, and weight it well. Let it stand for .12 hours, then strain, add sugar to taste, and bottle tightly. Keep for several days before using. * * * * Grape Fruit Tarts. —Required: two cupfuls milk, three-quarters - cupful sugar, four tablespoonfuls cornflour, half tcaspoonful salt, two eggs, one tablespoonful butter or margarine, half cupful grape fruit juice, one tablespoonful lemon juice, and pastry for tart shells. Method: Heat the milk in a double boiler, add sugar, cornflour, and salt. Then cook for 10 minutes, stirring until thickened. Add beaten egg yolks, cook for three minutes longer, stirring constantly, Re-

move from Hie tire, add butler and fruit juices, cool and'fill tart shells. Cover with meringue and brown. Poorman oranges may be used as they are almost identical with the American fruit, * * * » Orange and Prune Pudding.—Required: Half a pound of stowed prunes, 4oz of self-raising flour, 2oa of butter, 2oz of granulated sugar, one egg, the grated rind and juice of an orange, one tablespoonful of milk. Stew the prunes, sweeten to taste, stone and chop them, put a good layer in a piedish, cover -with the orange mixture (as below), and bake for ■•about. 40 minutes in a moderate oven. To make the mixture: Add a pinch of salt to. the flour, rub in the butter, add the sugar, orange rind, and juice, j Mix together with well-beaten egg , and milk. :

. Marmalade.—You will require equal weights of oranges and preserving sugar. Place the oranges whole in a preserving pan, cover w T ith cold water, and bring to the boil. Pour the water away, and cover the fruit again w r ith cold water. Boil gently until the oranges can be pierced easily with a darning needle. Take out the fruit and drain it, but do not throw away the Avatcr. Then cut the skin and pulp into small nieces, remoA'ing only the pips. Put the cut-up oranges into a preserving pan Avith half a pint of Avator in which the fruit was boiled to every pound of fruit, and half the total amount of sugar. Simmer gently for about half an hour, then add the remainder of the sugar, and Avhen this has dissolved boil rapidly for 35 minutes, or until Hie marmalade sets when tested.

HINTS AND SUGGESTIONS. Your cakes Avill not taste of dripping if j'oii add two drops of essence of lemon to the dripping and beat well before adding the sugar. * * * If the blades of the mincing machine lose their sharpness, break up a little bathbrick into small pieces, put these inside it, and turn the handle for a minute or tAAO. You will find the blades as sharp as eA’er again. Wash the machine before putting any food through.

A Avooden match is much better than a pen for addressing parcels. It saA'es the pen and makes the writing bolder and cleaner.

Potatoes will bake in half the time if they are allowed to stand in hot Avater for ten minutes before being put into the oven.

Should Avine be spilt on a tablecloth or napkin, little damage will be done if dealt Avith at once. While the stain is Avet, sprinkle powdered starch thickly over it and leave it on for an hour or two. Shake out the powder and wash it in the ordinary way, and the stain should disappear. * * * ♦ Add a little borax to your bath AA'ater; it softens it as well as any bath salts, and is very invigorating, *,• * • A sure preA'entatiA’e of fermentation in jam is to add a small teaspoonful of A’inegar to the top of each jar when the contents are quite cold, just before coA’ering it. Any 'kind of jam may be treated thus, and will keep for a very much longer time. * # * * In an emergency Av-heri the soup is found to be too salty, peel two fairsized potatoes. Add these to the soup, and it will come right within half an hour. If there is not time for this stir in a little coarse sugar. When the stock looks too fat and greasy, find'there is no time to cool it, try this expedient; Strain the stock and heat again. Then pass it through a clean wdiite cloth wrung out of cold w r ater. This AA'ill coagulate the fat-and prevent the' thick grease from getting through, Nothing is more distressing than to open the oven door and find that the apple tart seems hopelessly burnt. Yet there is a remedy eA’en for this. Take the tart from the OA’en and carefully scrape aAvay the burnt pastry. Now' add a disguise by mixing egg white and a little sugar and brushing this over the tart. Replace in- the oA r en and carefully brown on the top shelf and nobody Avill ever suspect that the tart has gone wrong. Should it be a rabbit pie or a meat pasty that has suffered, proceed in exactly the same Avay, only brush the pie with yolk of egg before browning in the oven.

Some housewives have no luck with sauces. For no reason at all the ivory, velvety sauce that '-was to adorn the apple -dumpling'will assume a greyish, unappetising hue. When this happens add a well-beaten egg and have a primrose coloured sauce. Or a few drops of caramel or a little vegetable colouring will "produce a more cheerful cast without interfering with. the. flavour of the sauce. Custard sauce has a nasty habit of curdling. Should this.be slight a brisk and determined whisking with an egg whisk will bring it to reason. For stubborn cases allow tw r o teaspohnfuls of arrowroot to every original pint of milk. Blend with milk, add a beatenup egg, mix with the failure, and carefully re-heat.