Ladies’ Column.

Pelorus Guardian and Miners' Advocate., Volume 25, Issue 40, 26 May 1914, Page 2

Ladies’ Column.

BONING A FOWL OB TURKEY. Ingredients : Pepper, salt, nutmeg, a little parsley (chopped), a Tittle cold ham or bacon or tongue, minced pork, or sausage meat. Mode ; Cut up the middle of the backbone and neck, then separate the meat clean off the bone. Nick the joint of the legs, break the joint of the wings. When the meat fls separate from the body, take out all the bones, cut off the skin of the legs, and work out to the joint. Be careful not to break the skin. , Spread the chicken out, and then odd the salt, pepper, nutmeg, chopped parsley, and a little cold tongue. Add some minced pork or sausage meat, ami lard it by making a hole here a there with a wooden skewer, and put some fat bacon into the holes made. Draw together and sew, if for roasting. If for boiling, sew up and tie in cloth. If for a pie, don’t trouble to sew ; just lay in piedish, previously filled with raised pie paste, and lined with sausage meat.

NEW APPLE PUDDING. Melt one large tablespoonful of butter in a saucepan, and into it stir two tablespoonfuls of flour, and keep on , stirring till quite smooth. Gradually add one and ahalf cups of milk, stirring constantly. Let boil for about five minutes, or until it is quite thick. Pour into a basin, and add one tablespoonful of sugar and half a teaspoonful of vanilla. Break in two eggs, one. at a time, till there are no lumps. Put a thick layer of uncooked apples in a dish, pour the batter over, and bake in a hot oven for 20 minutes. ROAST BEEF STUFFED. This is rather a savoury dish, end is sometimes called poor man’s goose. Get a nice piece of round of beef, or if you are only a small family a fillet would be more suitable. -It is perhaps expensive, but there is really no waste attached to it. Make the stuffing as follows Boil a large onion until soft, drain off well, and chop up finely, add a seasoning of pepper and salt and some fresh sage leaves dried and powdered, and three or four tablespoonfuls of grated breadcrumbs. Mix all together, make one or two deep incisions in the centre of the beef, and press the stuffing in firmly, tie over some white kitchen paper with string or tape to prevent its falling out. Place in a baking dish, dredge with flour, and bake in a good oven for about an hour to an hour and a-half; baste frequently. Dish up on a hot dish, and pour over some good, rich, thickened gravy. If this is nicely cooked I am sure it -will be found a nice change from a plain roast. VANILLA SOUFFLE. : This is a particularly nice souffle, and not at all difficult to make. Required : Four eggs, loz. butter, loz. flour, loz. castor sugar, a quarter of a pint of milk ; a pinch of salt ; about half a teaspoonful of vanilla. Thickly butter a scuffle tin, and tie round outside it a band of buttered paper, deep enough to stand three inches above the tin *• but as it will be shallower, use a deeper band of paper. Melt the butter, stir the flour in smoothly, add the milk and salt, and stir these over the fire until they boil* and will leave the sides of the pan without sticking. Take the pan off the fire, add the sugar, and beat in the yolks of the eggs, one by one. Beat up the whites to a stiff froth, and add them and the vanilla lightly to the mixture. Pour the mixture into the prepared tin, lay a piece of buttered paper over the top, and steam the souffle very gently from 20 to 30 minutes, or until it feels spongy when pressed in the centre. Let it stand for a few seconds ; then carefully draw off the papei band, and turn the souffle on to the hot dish. Serve with sweet sauce.

To clean much-soiled hands do not go to work roughly with brush and soda water, but loosen the dirt by rubbing the hands well with sweet oil, or even lard or dripping. Then wipe oft the grease as much as possible with a piece of soft paper or old rag, and wash the hands with warm water and soap. They will soon be clean when treated thusj and without damaging the skin.

Leather chairs often become greasylooking where the arms and head rest on the leather. To remove these marks try linseed oil. Boil half a pint of oil, and let it stand until nearly cold ; then pour in half a pint of vinegar. Stir till it is well mixed, and bottle, when it is ready for use. Put a few drops on a flannel, and polish off with soft dusters. This will thoroughly renovate all leather.

When cooking a cauliflower, after washing, tie it up in a thin muslin bag. By boiling it in the muslin the flower will not break, and will be whiter when cooked.