THE HOME

New Zealand Herald, Volume LII, Issue 15884, 3 April 1915, Page 6 (Supplement)

THE HOME

THE TABLE. Hut and Tomato Soup— a half-cup j * of nut-butter rubbed smooth in five cup? ° of water and two cups of tomato puree, v Add enough salt to destroy the acid t taste of the tomato. Boil, and it is 'j ready. £ Rabbit en casserole.—lngredients: One i rabbit, Jib bacon, two onions, blade of l mace, salt and pepper, milk and water to 1 cover. Method: Cut up the rabbit into 1 neat joints, cut up also the fat bacon. < Place these in the casserole with the i onions, mace, and seasonings of salt and < pepper. Cover with milk and water, and 1 simmer gently for two hours and a-half. i Thicken the gravy with flour smoothed i free from lumps with milk. Serve in the J usual way with serviette folded round the outside of the casserole. < Epigrams of Mutton.—When rib bones removed from the best end of a neck of mutton are rather long they should bo sawn across again, and then covered with warm water. When boiling add a few slices of onion and carrot, a very little turnip, a few sprigs of parsley, and any other horb liked, and salt and pepper to taste. Simmer very gently until the meat . is done, then remove the bones, and place the meat under pressure between two dishes. When cold cut it into oblong or square pieces, these coat with egg and breadcrumbs, and fry in a little hot fat in a frvingpan. Epigrams are often served arranged alternately with cutlets, the preliminary boiling being done beforehand. Scag end for soup and ribs for epigrams may be, of course, boiled together. Epigrams and fried liver will be found a capital luncheon dish. Orange Custard.—Separate the whites of eight eggs from the yolks, setting the latter awav in a cool place. Add the grated rmd and juice of two largo oranges to tho whites, and after beating well add one half-pint of water and set away for an hour. Beat yolks of eggs, add them, with one cupful "of sugar, to the mixture of whites, orange, and water; strain into a pitcher, and "set info a basin of boiling water. Let it boil rapidly, stirring until it becomes thick as heavy cream. Allow, the custard to cool, pour into glass -cups, and set away in the ice-box. Date Mould.-One tablespoonful of gelatine, 1} breakfastcupfuls of water, Alb of good dates, one-half wineglassftil of sherry, three tablespoonfuls of sugar, the juice of ono' orange and red colouring. Take the stones out of the dates. Cut the dates in halves, put them into a saucepan with the water and sugar, cook slowly until soft, then add the gelatine, orange juice, wine, and red colouring. Pour into a wet ring mould. Turn out when set and decorate with whipped cream'and a maraschino cherry in the centre. Golden Pudding.—lngredients: A quarter of a pound of flour, two ounces of sugar, a quarter of a teaspoonful of baking powder, an egg, and half a teacupful of milk. Mix all well together, pour the whole into a well-greased basin, putting a small teacupful of golden syrup in the basin before adding the mixture. Steam for two hours. This is an excellent pudding. If required larger and plainer for a t family, double.all the other ingredients except tho eg.,', but when eggs are cheap

use two eggs for a large pudding. CAKES FOE EASTER. Easter Cake.—Half a pound of butter, Jib of sugar, 12oz of flour, three or four eggs, Jib of mixed candied peel, Jib of raisins, lib of currants, and two teaspoonfuls of baking powder. Beat the butter and sugar to a cream, add the eggs one v at- a time, beating them Well, and sieve in the flour and baking-powder. Then add the candied peel cut into thin dices, , the currants, and the, raisins, and stir them in 1 carefully. Pour the mixture into a cake-tin lined with greased paper, and bake in a slow oven for two or three hours. When it is cold decorate it with almond paste made of the following in gredients:Six ounces of ground almonds and 6oz of castor sugar. Bind the almonds and the sugar together with an egg* and then spread the paste over the cake. Easter Eiscuits.—Stir a quarter of a teaspoonful of salt into lib of flour, rub introm 6oz to Boz of butter, add from' 6oz to Boz of castor sugar, and from 4oz to Boz of washed and picked currants; then work to a stiff paste with an egg beaten up in rather over one-third oj a pint of milk. Roll to quarter-inch thick, stamp out with rim of a teacup, bake on a greased sheet for five minutes in a quick ~ oven, or from ten to fifteen in a slower one, and, when cold, store in airtight tin with grease-proof paper between. As will be seen, the degree of richness or fruiting may be varied at pleasure ; moreover, a dust of spice, a few drops of vanilla or almond essence, a little grated' lemon or orange rind, may be used to give additional flavouring; while a second, or even a third egg, instead of part or all the specified milk, naturally $ improves both colour and texture. Again, the yolks only of . the eggs may be employed and the whites reserved. Easter Buns.— 2oz of butter with 3oz of castor sugar, add alternately by spoonfuls, beating briskly all the time, two well-beaten eggs, 3oz of ground rice, and 2oz of salted flour mixed with a small teaspoonful of baking powder; put the mixture into greaced patty-pans, heaping it up roughly round the edges, and leaving a central depression; lay three white or yellowed sugared almonds in the nest thus formed and bake. Easter Eggs.— lib of best white icing sugar, one orange, one tablespoonful of . cream, and a few drops of • saffron colouring. Pass the sugar through a fine sieve, and squeeze and strain the juico from the orange. Put half the sugar into a basin, and stir in sufficient orange juice to make a stiff paste, and also add enough colouring to make it yellow. Sift some icing sugar on a board; turn the paste

on to it, and then cut it in pieces about the size of marbles. Now dust some icing sugar on your hands, and roll the pieces of' mixture into small rounds. Place them on sugared tins in a warm, dry place to harden, but not in an oven or near the fire, or they will melt. Pour the remainder of the sugar in a basin, and add sufficient cream to make it a firm, stiff paste. When the yolks have become hard ami set (this will take finite an hour) cover them with a thick coating of the - white cream. Put them on sugared tins, and leave them until they are required. Line some baskets with moss, or make pome nests of wire and moss, and arrange tho eugs iii them. These little presents will bring great pleasure to the children, HOUSEHOLD HINTS. To patch rubber shoes make a rather thin cement by melting crude rubber in bisulphuret of carbon. Put the cement on the patch and the shoe, heat both and press firmly together. Do not throw away old broom handles, for they make good poles for curtains when placed over a narrow window. A long, brass-headed nail at either side of the ton of the window will serve as rests for the pole. To keep ; country boots from cracking in the winter, soak a bit of flannel in boiled ' linseed oil, and rub it well over the^ soles and round the edges of the boots. Dry them by standing them with their soles upwards. When cleaning your sewing machine first smear the hands well with soft soap, or, if this is not available, rub them well with a rake of yellow soap. When the dirty work is finished wash them in the usual way, and the dirt will come off quite easily. Roasting on a Small Ring or Stove : ,' x ' Take a saucepan large enough to hold the joint to he cooked, and place at the bottom a uiio stand about an inch and ai ■ half high. Then put into a, pan 2oz of *\ - dripping ami allow to boil. Flour the .?•• meat and place on the stand. Put the lid on the saucepan and allow 15 minutes to the pound, and baste occasionally. The meat will cook and taste as if cooked in

LONDON FASHION NOTES

Return oi the High Collar

High collars are now seen even on shirts, one good model in striped silk "having wide black ribbon vehct around the throaty and a turn-over collar of the silk. The high collar band spells discomfort

among other things, and what a nuisance it is to keep in order. Some people still persist in having a slight opening in trout, but the smartest models have the throat entirely closed up. Wo read of one good idea started by a French dressmaker for thoso who object to the high collar band. It was not attached to the blouse, but was a separate high band of lace wired to keep it in place and finished at the top with a tiny pleated edging. One reason why this appears to me as being very practicable, is that a separate collar is not only more comfortable, but it can, of course, be so easilv washed, and tho difficulty of keeping it vlean is one ■of the very great objections to the highfitting collar; it soils so quickly, and nothing looks wore than a messy collar band. Many of these collar bands,, however, are finished with a narrow frill of knife-pleated lace or tulle, which forms a protection, and in the case of shirts, as has been said, there can be a turnover collar of silk which can be detached. There is also a crepe de chine blouse with a high collar, finished with a charming little turnover collar of muslin, short at tho back and with deeu points in front These turnover collars should be attached to a wide band of tine muslin, which forms, as it were, a lining to the collar hand and keeps it from getting soiled.

Leading features. The fashions have fluctuated so comparatively little, the main outline remaining the same, and novelty being seen generally in details for so many seasons, that the completely transformed silhouette of the present rather takes one by surprice. This refers, of course, to tho very much fuller skirts, high collars, and long sleeves, tho latter being seen alike in ,gowns and blouses. It will, at any rate,

have the advantage of being good for trade. It is doubtful if ticht skirts will go out of date for some time to come, as so many people infinitely prefer them, but it is to be expected that we shall all eventually succumb to the pleated or circular model ordained by fashion, sad to relate! The difficulty of arranging pleats or fulness into a waistband is overcome by the very prevalent use of the yoke top. Sometimes these yokes take a horizontal line round the figure, but usually they are short in front and drop on the hip almost like an epaulette, where- they may he cut square, rounded, mitred, or arranged in any form desirable. Another yoke is quite large and has a deep curve back and front, and comes down in points at the sides. Tho skirt is generally gathered in knife pleats on to a lining, and then tho edge of the yoke falls over it. A smart skirt is plain bark and front and knife-pleated at the sides, the allround yoke being finished with a flat fold, like a tuck, of the material. Other skirts are pleated back and front and plain at the sides, but the tendency seems to be to have a broad side effect, and a flat appearance at the back and in front.

A Pretty Skirt. One pretty yoke skirt has the yoke only at the sides coming down to the edge of the hips, where the material is gathered or pleated underneath it, while in front and at the back there is a straight panel from the waist-belt to the edge of the skirt. A number of the skirts are cut in the old circular shape, which forms flutes at the hem, and there is only a slight fulness where the juncture of the yoke is made. After the neat straight-all-round skirts one cannot fail to deplore the coming of the circular model, which has a singular knack of getting out of order and looking horribly untidy. It is a good plan in making a circular skirt to put it into a 'ielt and then pin it on to a line hanging in a room, and leave it for several days to allow the material to drop before turning up the hem. Skirts are considerably snorter, which necessitates special attention to footwear.

An example of tho new costume, with a wide coat.