THE HOME.

New Zealand Herald, Volume LI, Issue 15551, 7 March 1914, Page 6 (Supplement)

THE HOME.

SailS FOR BREAKFAST.

Egos are certainly convenient things to have around when you get up late and hungry members of the family are asking plaintively "what is there for breakfast?" How many ways do you knovj of serving eggs? Plain boiled, scrambled, fried, and poached ? Everyone knows the four primary methods, but it sometimes happens that the family craves something new and strange in cookery methods, and ungrate- i ful members have even been known to exclaim, "What! Eggs again! I'm tired of eggs!" Next time yon read signs of this occnring, try one or other of the following recipes. Your family won't grow tired of eggs then.

Steamed Egga.-r-Spread the inside of small cups thickly with butter. Then press against the sides a mixture of delicate cooked minced ham, bacon, or veal, and a little chopped parsley. Break one egg into the middle of each cup. Cover with greased paper, and steam until the eggs are firm. Turn out on to rounds of buttered toast.

Eggs Baked in Tomatoes make a delicious breakfast dish. Choose moderately large, well-formed tomatoes. Out off the tops and scoop out some of the pulp. Season with salt and pepper and & little chopped parsley, and then break an egg into each. Place on a greased dish and bake for about 10 minutes, . Then take the pulp scooped out, season it, and heat over the stove with some butter. Strain and serve as a sauce, placing the eggs on slices of fried bacon or toast.

Curried Z({t. — one small onion and one apple, and fry a light brown ih a tablespoonful of butter. Mix a teaspoonful of curry powder and tablespoonful of flour with a cupful of stock, and add it to the apple and onion. Let this curry sauce cook for about 10 minutes, then slice four or five hard-boiled eggs and add to the sauce. Serve hot with toast. If liked a border of rice may be served round the curry. Baked Eggs—' the whites of several eggs very stiff, with a little seasoning. Spread evenly in a small-buttered piedisn. Make holes evenly over the whites to receive the yolks, which should be kept whole and separate. Drop a little milk into each hole, then dip in the yolks and bake till all is nicely set. Sprinkle some finely chopped parsley over the top and serve hot. SOKE SEASONABLE PRESERVES.

As every housewife knows, the fruit season this year has been unusually good, and there is still excellent opportunity for laying in a fine stock of bottled delicacies for winter use. Apples and pears are plentiful and cheap; the following recipes will probably be helpful in adding a few good tilings to your storeroom shelves.:—

Apple Jelly.—Green apples or windfalls will do just as well for tius as finer iruit. Wash them and cut them up without peeling or coring. Put in the preserving pan with cold water to barely cover. Add one or two lemons and some bruised ginger, and boil until "uite soft. Strain well, and then add one heaped cup of sugar to each cup of juice. Boil gently from seven to fifteen minutes from the time it comes to the boil. To test, place a little on a plate from time to time, until the jelly ■*' jells." Skim well when done, and use at jelly bag or folds of butter-cloth: for training.

Apple and Lemon Jam.— each pound of apples add the grated rind and juice o) one lemon and three-quarters of a pound of sugar. Boil one hour.

Apple Ginger.To six pounds of juicy apples allow Jib of wh<° • <nnger and .1 nit <• p 'inger. Bruise the whole ginger well and wrap m .uuslin. Peel, core, and slice the apples ; slice the preserved ginger. Boil the peel and cores as for jelly with just enough water to cover, and strain the >uice from this. Pour the juice over the sliced apples and ginger. Add the whole ginger in the muslin. Weigh all together, and add sugar of equal weight. Boil from three-quarters to one hour. When cooked, remove the whole ginger.

. Pear Ginger.—Cut up 61b of hard pears and Jib preserved ginger.. Cover with 441b sugar, and let it stand 12 hours. Then put all on with a little water and simmer till the pears look clear. The rough ginger may be used instead of, or as well, as thg preserved. It must be crushed and put in muslin bags. About Jib to Alb of rough ginger might be used. The addition of two or- three sliced lemons improves the flavour of the pears. Time required for cooking, about three hours.

Vegetable Marrow Conserve.—This is a delicious conserve,' tasting very like preserved ginger when properly made. To 61b of vegetable marrow take 61b sugar, 2oz of ground ginger or Jib' whole ginger, the rind and juice. of four lemons. Peel the marrow and cut into neat pieces, not too small. Cut the lemon rind very fine and add the strained juice. Put all in a preserving pan and simmer slowly until clear. This will not require stirring.

The passion fruit season is now coming on, and there is every prospect of it« being an excellent one. This frait is seldom used for any purpose other than aa a foundation for fruit salad or for cakeicing, yet it makes very good jam and jelly. Next time you find you have more passion fruit on hand than you can put in a salad or pass to your neighbour over the back-fence, remember the following

Passion Fruit Jam.— the fruit in halves and scoop out the inside. Boil a quarter of the skins till tender, then remove {he soft pulp from them, add it to the seeds and juice Boil for about 10 minutes, then add fib to lib sugar to lib of fruit, and and boil till thick as desired.

Passion Fruit Jelly.Remove the pulp from the fruit with a silver spoon, and boil it in an enamelled pan for about 10 minutes, being careful to stir well. Remove from stove and set aside to coolwhen cool, strain the pulp through a piece of muslin; measure the juice, and to every pint allow jib of crystal sugar. Bring to the boil, stirring well with wooden spoon, and keep boiling till it - jells," which will take about 20 minutes. The following hint may be of use in the bottling and preserving of fruit Always use good, clean, white sugar for fruit. HOUSEHOLD HINTS. •Flies are the bane of the housewife's existence in hot summer weather. Screen doors and windows are, of course, the mom-efficacious way of dealing with this trouble but in Auckland very few homes are thus provided, and two cloths wildly flapped about a room seems to be the only available way of dealing with the msisance, unless one strews the place with unsightly sticky papers. There are various compounds which may be flung broadcast from a tin with perforated lid, but the tragedy oi this is that' the lid frequently flies off during the operation. The following hint is a good one : Sprinkle a few drops _of essence of sassafras, or oil of turpentine on a rag, and place it in the larder A few drone of carbolic acid, evaporated from a hot shovel is also a method peculiarly distasteful to flies. If mosquitos add to your burden in hot weather, you will be able to banish them by holding a piece of camphor gum, the size of a walnut, over lamp or gas till consumed by the heat.

Tinware that is not in constant use, or is used much in water, soon becomes spotted with unsightly rust. To prevent this rub lard or fat over every part of the tin ; place in & hot oven and heat thoroughly without melting the solder. Treated in this way, your, tins will . keep bright and free from rust, even though constantly .used in, water,

) Folk who live in the country where ; elaborate face creams and emollients are unknown, are often at a loss, to know to know what to do to ' relieve the unpleaeautness of chapped or rough hands, jfakfe equal parts of eau de Cologne and glycerine, shake together well, and keep n a tightly-corked bottle. Rub well into the skin at night. If face and hands become badly roughened from wind' or sun, take equal quantities': of either glyceric or almond oil, if you happen to Jiflve the latter, and mix with pure rendered mutton fat. ■ This sounds a very homely remedy, but like many others of the same kind, is simple, yet succ&sful. Eau de Cologne or any favourite perfume may be added. To preserve fruit in boiling water nave the Dottles dry and hot. The fruit mum be dry and unbruised. Fill the bottles with fruit: cover fruit with boiling water, and then fill to the top of the bottle with a mixture of melted mutton and beef fat, 21b mutton fat to Jib beef fat. Uover immediately with paper and a paste of raw flour and water. The appearance of butter half reduced to oil is not appetising, but it seems inevitable in weather when even the coolest safe fails to come up to requirements. To keep your butter firm and fresh, dissolve one teaspoonful of powdered borax in a cup of boiling water. Soak a cloth in the solution for 15 minutes. Let the cloth coo! and then place it wet over the butter. It sometimes happens that in making cakes or puddings the yolk of just one egg is left over. If placed in a cup and covered with a little cold water, it will keep perfectly fresh for a couple of days. The water will pour off easily when the yolk is used.

Buttonholes made in materia} that fray* easily are constantly ravelling out. It will be a great help if you stitch round twice on tho sewing machine, as this gives a firmer foundation and ' no fraying results. When boiling vegetables, remember to add to the water a small piece of butter. This will prevent the water from boiling over, the vegetables will cook steadily and will not require watching. Here is an excellent hint for the busy woman who finds cleaning day so wearying. Have a small, square piece of board fitted with castors at each corner and place the bucket on it when washing floors. Instead of having to lift a heavy bucket from place to place, it will then move easily, and avoided nneCeSSary expenditure of energy «1? n® m / or coo^s: Before rolling up a roll jelly cake, dampen a napkin with warm water, wring dry and then cover with a sheet of paraffin paper. Turn the cakes to this paper ana roll quickly. If this method is followed, the cake will not crack nor break as it is rolled. Fruit should be wiped clean with a damp cloth and dried well. It must be sound ana fresh. If peeled and cut aH unsound parts should be cut clean away. Place in cold water directly fruit is cut or peeled, to prevent discolouration. Always heat bottles before using, and while filling stand on a folded towel otherwise the bottles will probably crack in ? ul 10 exclude all air. To do this fill bottles to the very top with syrup ji fat, if fat is used for the top covering Screw on the tops and seal up at once. Put away in a dry, cool place, and examine from time to time. Where oil stove-, are much in use fo; cooking, it is a good plan always to have a box of eand—an old biscuit tin will do— fixed up near by so that in the event c: a sudden fire a few handfuls of the sand can, be thrown on the flames and quicki x extinguish them. Have a wooden box fuj of salt near.the kitchen fire. A handful tnrown on burning spilt fat will soon subdue the disagreeable smell.

A FEW HOMELY HINTS ON BEAUTY. By Rita Moya. Every woman should take pride in hei personal appearance. If it is not possible to be beautiful in the fullest sense of the word, at least you can have the attractiveness of a pleasant expression, glossy, well-kept hair, eyes shaded by long lashes, well marked eyebrows, and a clear, natural complexion. My first advice is to avoid most manufactured " beauty preparations. Use simple, pure, natural ingredients. Use these regularly and do not make constant changes and experiments. Ihe various things i use and advise can be bought, in original packages from any •reliable chemist. If they are not in stocK lie can at once procure them from his! wholesaler if you insist. HOW I DISCARDED AN UNSIGHTLY COMPLEXION. How many women exclaim as they behold their ugly complexion in the mirror, I I , onl y coald tear off this old skin 1 " and, do you know, it is now possible to do that very thing. Not to actually remove the entire skin all of a sudden: that would be too heroic a method, and painful, too, I imagine. The worn cut cuticle comes off in such tiny particles and so gradually— about ten days to complete the transformation—it doesn't hurt a, bit. Day by day the beautiful complexion underneath comes forth. Marvellous ! No matter how muddy, rough, blotchy, or aged your complexion, you can surely discard it by this simple process. Just get some ordinary mercolised wax at your chemist's, apply nightly like cold cream, washing it off in the mornings. NEW PAINLESS WAY TO REMOVE HAIRY GROWTHS. It now transpires that the mysterious white paste used so successfully by many teauty specialists for ridding the skin of objectionable hairy growths is nothing more than powdered pheminol which can' be found in any chemist's shop. With pheminol and water make enough paste to cover hairy surface; apply, and in two, or three minutes rub off, wash the skin, and it will be free from hair or blemish.' SHAMPOO AND HAIR BEAUTIFIER. r You complain of brittle, faded hair. You will find that keeping the scalp clean and healthy is the most effective way to restore the natural beauty and softness but in selecting your shampoo avoid soaps or mixtures containing " free " alkali. By dissolving a teaspoonful of staJlax in a cup of hot water you will have a mild soothing cleansing mixture that makes the head feel fine and removes ail dust dandruff, and excess of oil, leaving the scalp clean and pliant, and assuring a beautiful growth of long lustrous, fluffv hair. J NO POWDER NECESSARY. Yes, powder has ruined more complexYes, powder has ruined more complexions than it has aided, and while you use it you can hope for nothing better than an imitation of a real complexion. lake my advice. Get from your chemist some ordinary cleminite and dissolve in a little water, then you will have an ideal yet inexpensive lotion, which seems a part of the skin. The result lasts all day long even under the most trying conditions. To prepare the face and neck for an evenmg in a hot ballroom there is nothing to equal .this ' simple and harmless lotion. IP EYELASHES ARE SHORT. Eyelashes will be greatly beautified if ttiennaline be applied at lash roots with thumb and forefinger. A few such treatments make them grow long, silky, and curly. , Thin, straggly eyebrows will grow thick and lustrous by merely rubbing mennaline oil, but be careful, and don't get, any where no hair is wanted. ■' v WONDERFUL GROWTH OP HAIR. / Long ago I made a resolution to try and' concoct a real hair grower.. My own formala, now perfected after tedious 'experimenting, has had the effect of giving ma' a wealth of hair ..that is surprising. ' Obtain from yonr chemist ah original package of boranium and mixi with -this a quarter pint of bay rum. " Rub this into the scalp night and morn with, finger tips. It sets the : hair roots tingling with new life.