WOMAN'S WORLD

Oamaru Mail, Volume XXX, Issue 8683, 7 January 1905, Page 4 (Supplement)

WOMAN'S WORLD

HINTS ABOCT JAM. The potting of jams and jellies is worthy of a little consideration. Jam may be put hi largo pots, but, if a dainty effect is desired, jellies are best put into very small galli-pots or cups, and the contents of one turned out at a time. This prevents the inevitable messing up and spoiling which takes place when a large potful is dipped info a' few times. Beware of the cheap quality of jam pots, which in a very short time you will find covered with tiny cracks, which exude the contents. Thecovering is another important matter, and there is more than one good way. Alcohol is not absolutely necessary as some people seem to think. White of egg is a substance absolutely impervious to the effects of air iti some ways. It dries up or hardens, but neither ferments nor putrifies. Dip a piece of tissue paper into white of egg, and lay it next the preserve smoothing out air bubbles, and pressing well to the sides of the pot to exclude all air. Then cover the pots with the ordinary gum papers and mark them. Take a needle and cover the top with tiny holes, then the pots are ready to be put awav. The storing comes last, but is not the least important item to consider. In a warm place the jam will ferment. In a dark damp place it will gather mould. The first evil is most to be dreaded, because once a little mould has been carefully removed the'preserve may be found perfectly sound and usable. But if it once ferments it is tainted through and through, not only disagreeable to the taste, but unsound in the sense of dangerous. Lay the pots in a light, dry, open place.

RECIPES ANT) HINTS. •Potted Chicken. —Cut in small pieces the flesh of a cold roast fowl, removing all fat and gristle. To every pound of chicken add £lb butter, and pound in a mortar, adding gradually one teuspoonful mace, one teaspoonful grated nutmeg, some pepper and sa.lt. When quite smooth, put in a jar, and cover with clarified but tec. Keep in a dry place. The addition of a little boiled ham, pounded with the chicken, improves the flavor considerably. This makes a delicious travelling sandwich. Cold Mutton Fritters.—Prepared with care, and tastefully served, these form a very nice little breakfast, and will frequently be preferred to the ordinary ham and egg dish. Mince the meat very finely, and add a little minced parsley, and a suspicion of sweet herbs or savoury mixture, described above. A small teaspoonful of minced onion can be added if liked. Mix. with it; enough milk or white stock to make a liquid paste or cream, and let it get cold and set in a soup plate. When ready to use, cut small pieces out about two inches square, flour them, dip into butter, and plunge; ;into boiling fat. It is better to. prepai>e. this on the previous day, : leaving it to set hard all night. ; Cream of-Beef.^-Required : Half a pound of steak, two ounces of panard, two tea-

spoonfuls of brown gravy, two tablespoonfuls of cream, half an ounce of butter, pepper and salt to taste, one egg. Put the meat twice through the mincer, thtii pound in a mortar with all the other ingredients ; if wanted very fine, rub through a coarse- wire sieve; butter some small moulds, half fill with the mixture, and steam for half an hour: turn out, and serve with brown sauce or good gravy, to which a tablcspoonful of tomato sauce has been added.

Coffee Cake.—Required : Quarter of a pound of dripping or butter and one cupful of sugar, creamed together; add half a cupful of treacle and one breakfast-cup-ful of strong coffee; to this add two cup fuls of nonr in which lias been mixed one heaped teaspoonful of soda, two of cream of tartar, one dessert-spoonful each of ginger, spice, and a few large raisins and a, little, peel. Gooseberry Chartreuse.—Take one pint or quart of ilemon jelly, according to the size of the mould required; pour some of the jelly into a mould. Arrange a circle of stewed gooseberries as near the side of the mould as possible. Fill with more jelly, wait till it is set, then arrange another layer of fruit till the mould is full. Serve -with whipped cream. Open Golden.—Line a flat dinner plate with paste, and mark neatly round the odgfl with a fork. Mix together one brcakfastcupful golden syrup, the grated crumbs of one stale penny sponge cake, and /the juice of one lemon. Pour into the plate, and bake in a quick oven for i-hour. Open jam tart may be made in the same way, raspberry jam being substituted for the syrup mixture. Where jn.rn is used the scraps of paste should be rolled out, and arranged in a crisscross fashion across the jam. Prune Pudding.—You will require six ounces bread crumbs, four ounces suet, two ounces sugar, half a pound of prunes, one lemon, two eggs, and a quarter of a pint of milk. Mix the minced suet with the bread crumbs, add the' sugar and the stoned and chopped prunes, grate the lemon peel, and add with the strained juice. Beat up the eggs in the milk, and mix well with the other ingredients. Butter a mould or basin, pour in the mixture, and cover with buttered paper. Steam for quite three hours, and serve with plain sweet sauce.

Orange, and Cocoa jSfut.—Remove the peel and whit© skins from four ripe oranges, and cut- them into slices, round ways—not up .and down. Be sure to take out all the seeds. Put a layer of these slices on a glass dish- and sift some sugar over them; then put a layer of grated cocoa nut; another of oranges, sugar, and nut, and so on, until the dislf is nearly full. Pour in the milk of the cocoa nut, and all the orange juice, which-ran from the fruit when being sliced; and at the top let there be a layer of cocoa nut.

To clean irom 6inks rub them -well with a cloth wet with kero6ense oil.

A dress should always be brushed before it is put away. The dust, if left on, gradually -works its wav into the material. To scour knives easily mix a small quan-. tity of baking soda with your brickdust, and see if your knives do not polish better. Copper pans that are not in regular use should always 'be rubbed with a littile salt and -vinegar and -well rinsed before using. Ink spots on floors can be extracted by scouring white sand wet in oil of vitroi and water. When ink is removed rinse with, strong pearl-ash water. White kid gloves can be cleaned on the hands by rubbing with oatmeal and 'benzo- ?•', t0 a P a6te - Continue rubbing until the paste rubs off in dry, flaky bits. £ or the .hands after doing washing of at 7 rub y° ur llall <k with a little tlry salt before wiping. It softens and improves them. If roasted potatoes are buret with a fork they will be found much lighter and more digestible than if cut with * knife. Dishcloths.are quickly made fresh and sweet by boding ini clean -water with a good lump of soda added. Before polishing furniture rub it well with a doth wrung, out of lukewarm vinegar and -water, This removes dust and dirt, and prevents (the cloudy appearance one so often sees. ..... Patent -leather.-tootsy should never be I cleaned with blacking. They should first

bo wiped with a damp sponge to remove dirt, and then- thorouglnly dried and polished with a soft cloth. A very little oil or fresh butter m;iy occasionally be used as a dressing. The ocsi cs beof is of a deep coral red and lias an open grain, while tlio fat is smooth and oily dud rather white, and the suet firm and white- Heifer beof has a closer grain, is not cf such a deep color, ••ind the fat is whiter. Cow beef is iiko•wise of a paler red, and fthe older it is the coarser the flesh becomes y.nd the harder to the touch. Meat with yellow fat should be. avoided, as it is a 6ign of inferior quality.