THE HOME.

New Zealand Herald, Volume XLII, Issue 12818, 18 March 1905, Page 4 (Supplement)

THE HOME.

THE TABLE.

Date Pudding: Take* a teaeupiul of flour, two tablespoonfuls of moist sugar, and aquarter of a pound of finely-minced suet, add to this a pound of dates that have boon stoned and cut up into pieces, and a little nutmeg. Mix all these dry ingredients well together. Wet with a little water to make a light, firm dough. Put in a greased basin or mould, and steam for three and a-hal f hours. Serve with sweet sauce.

Liverpool Pie: Line a shallow dish with a thin layer of paste. Mince up any land of cold meat (but not too finely), boil an onion and chop it in small pieces. Sm-inkle with some mixed herbs, pepper, and salt, mix all well together, and moisten slightly wiilj some stock. Fill the dish, and put a thin hivor of crust on top. Bake until the crust "is done. This can be eaten hot, but is preferable to many tastes when cold. Variety Cake: A cupful and a-half of sugar, three eggs, half a cupful of butter, two cupfuls of Hour, half a cupful of milk, two heaped tea spoon fids of baking powder. Take one-third out. and add to it half a teaspoonful of ground cloves, one teaspoonful of cinnamon, half a nutmeg, half a cupful of chopped raisins. Bake in jelly cake I ins- two loaves of plain and one loaf of the spiced, frost thin over each loaf, and put the spiced loaf in the centre.

Jellied Cutlets: Put the best end of a neck of lamb in a saucepan with an. onion, some bay leaves, pepper and salt. ; set; the lid 'is fixed on tightly, and set over the fire to Liaise until ouite tender. Take out. and when quite cold cut it into neat cutlet*. Put -some gelatine or isinglass ill some stock, and colour a nice dark brown, dip the cutlet in this and put on one side until cold. Arrange them in the middle of a dish and put. round some chopped lettuce and tomatoes cut in slices on the top.

Kgg Sausage: For this breakfast dish boil some eggs bard, and shell them. Get some sausages ami press the meat out of the skins. Roll the eggs up in the sausage meat, retaining the egg shape as much as possible. Dip these in flour, brush with egg, ami cover with fresh breadcrumlvs. Fit a light brown, and serve up on fried bread, either whole or cut in halves.

Apple Omelette: At. this season we are glad of fresh recipes for apples. Try this one. Peel. core, and slice ten apples. Stew them till tender, then add two ounces of butter, and the same of sugar and the grated rind of a lemon, and, when cold, add a. well-beaten egg. Butter, a piedish, sift crumbs over, pour in the mixture, cover with crumbs, and bake in a moderate oven for half an hour. Turn out of the dish to serve.

HOUSEHOLD HINTS. A sunny aspect is bad for a pantry or larder. To preserve eggs, dip them in boiling water for ten seconds. Ammonia will prevent stove-blacking tinning brown. To make glass brilliant add a small piece of blue to the water in which it is washed.

Small larders may be kept cool in hot weather by pinning a damp cloth over the window.

A lump of sugar placed in a teapot when put away after use will prevent it- from becoming musty. To keep cabbages fresh, strip off the outside leaves, and place in a paper bag securely tied, so as not to admit the air.

Umbrellas when not in use should always be unrolled. If tightly rolled and kept in a case, umbrellas soon crease and wear into holes.'

Tinware rubbed over with fresh lard, and thoroughly heated in the oven before it is used, will never rust, no matter how much it is put in water. Oilcloths should never be washed in hot soapsuds. They should first be washed clean with cold water, then rubbed dry with a cloth wetted in milk. This methods pays in the end. Larder-shelves after being scrubbed should be thoroughly dry before preserves and the like are replaced on them. To neglect this precaution is a certain way of bringing about mould and fermentation.

Get rid of the rubbish in your kitchen as you go along. All that can go info the stock-pot should go in at once; all that' cannot be utilised should be burnt or thrown away. Thus will you keen your kitchen sweet and clean and free from "smell of cooking.'' A tin-covered) table in the kitchen is infinitely better than (lie ordinary surface of soft deal. This latter absorbs every drop of grease, and is difficult to keep "clean. Any ironmonger will cheaply fit a sheet of tin over your kitchen table. This needs no scrubbing, is impervious to hot kettles, and does not take grease. To Make Furniture Cream: Buy a bar of Castile soap, and cut up one and a-half ounces very finely. Boil this: in half a pint of water till it is quite dissolved; then pour it, still boiling, on to two ounces of white wax, which has previously been cut small, and half a. pint of turpentine. Stir the whole till it is cold. Apply it to the furniture with a piece of flannel, and rub it, well into the wood. Bo not use over much at a time, and follow this rubbing with another, using an old silk handkerchief for the purpose. A splendid polish will be the result.

ADVICE TO PHY GIRLS. You are just beginning to go out: you are 20 years old, and you would like, as is perfectly natural, not only to have the love of women, but. the genuine admiration of men. The admiration of all men is not worth having. You say that you are pleasant to look at, but that when you meet strangers you are abashed, the blood rushes to your face, and you don't know what to say. Now, a little bit of that is due to selfconsciousness: more of it to inexperience. When a man is presented to you, you need not expect to go off into an easy conversation with him, as does the woman of forty, but you can get your thoughts awav from yourself and answer him as intelligently as possible. Make up your mind to be a litt-e slow in your speech rather than to give a foolish answer, and after you have resolved to do this you will not find it difficult to overcome that silly giggle so peculiar to young women, and which is very often the "result of great nervousness and an, effort to speak quickly. The girl in society who is a bit shy may envy that other girl who is boisterous and rough, who laughs very loudly, Mho tells and listens to things that are not quite nice, and who is particularly at ease in the society of men.

The shy girl may wish for her composure, but if the shy girl could look into the hearts of the men" who are about this girl she would realise that she has no kingdom, and that never for a, minute has site been a queen except in her own imagination. Men, when, they want comrades, seek other men.

What they desire in a young woman is a companion, and one who is totally different from themselves in her ideas and her manner of speech.

WHY WOMEN MARRY. Some women marry because they haven't the courage to remain single. Some women marry because a man has asked them to, and they don't like to say "No." Some women marry because they want a little more money in their purses and a larger credit at the shops. Some women marry because they want to put "Mrs." on their visiting cards and the word "wife" on their tombstones. Some women marry for money -—money, and nothing else. And with it there come responsibilities of which they never dream. Some women marry because they love the man; because they want to be his wife, his friend, and his helpmate; because they want to make him fee' that there is one woman in the world whom he can love and cherish, and from whom lie will receive love and consideration in return : because they want to make him feel that if sorrow comes he has a sympathising, loving friend close beside him, and that in. the day of joy there is one who can givo him smile for smile. These are the only women, worth marrying.