Ladies’ Column.

Pelorus Guardian and Miners' Advocate., Volume 29, Issue 16, 27 February 1917, Page 2

Ladies’ Column.

HEALTH VALUE OF CHEESE

The long cherished idea that cheese should form only a small part of the daily diet has recently been challenged. Not long ago the United States Department of Agriculture issued a bulletin recommending the use . of cheese as a cheap and wholesome substitute for meat.

Now we are told by a Swiss investigator that cheese-is valuable not only for its content of proteids and carbohydrates, but tor the beneflcient bacteria found in it. Another interesting and important assertion is to the s eflect that persons who make cheese a considerable part of their regular diet are very resistant to many intestinal diseases, such as dysentery and the dreaded typhus fever. According to Dr.Burri, the daily meat ration in the Swiss Army has already been partly replaced by cheese with excellent r«sults. NOURISHING STEAMED PUDDING. There is sometimes a little difficulty in knowing what to prepare for an aged person, who cannot take ordinary food, but here is a small pudding which is sure to be liked. Put a slice of bread (crumb only) into a basin and pour over!it just enough hot milk to cover it well. Add a small piece of lemon rind ; put a plate over the top, and leave until the bread is soft enough to mash smoothly. Take out the lemon rind, add a little sugar to sweeten, and a grate of nutmeg. Stir in the beaten yolk of an egg, and then lightly mix in the whisked white of the egg. Pour into a buttered basin or large cup, and steam for two hours. Turn it out carefully, without breaking it, and serve very hot. SHROVE TUESDAY PANCAKES. We must not allow the difficulties of the present time to drive the old custom of frying pancakes on the eve of Lent. Pancakes, of a kind, are made all the year round, but the Shrove Tuesday pancake is a somewhat superior dainty. You require 3 fresh egg&, 3 ounces of flour, | pint milk, a little salt. Beat the eggs well, but not vigorously ; slowly add the flour, salt, and a few drops of m-.-k. Beat all , perfectly smooth, then add the remainder of the milk by degrees.- The batter should be of the consistency of thick cream. Melt a little butter in a clean dry frying pan, and when quite hot pour in about half a teacupful of the batter, and fry it for five minutes or : until nicely browned on one side. If very thin it need not, be turned. When done take it up, sprinkle .sugar over it, roll up, and keep it quite hot in the oven until they are all fried. Serve at once very hot with sugar and cut lemon. RHUBARB AND SAGO. This is always a useful dish where there are children. Soak 4 ounces of sago in a cupful of warm water for ten minutes, and stew |lb. of rhubarb. ! in a teacupful of water for ten mini utes also. Add the sago to the rhuj barb ; stir and sweeten with six I ounces of sugar, • and simmer until quite clear. This is eaten hot Or cold, with cream or custard or plain biscuits. FRUIT EGGS-WITHOUT EGGS. For these you require some stale white cake—sponge or Madeira—some tinned apricots, one pint milk, two tablespoonfuls cornflour, the rind of half a lemon, ounces of sugar. Out the cake into rounds a little larger than the apricots, and arrange them in a glass dish. Soak them wit£ the syrup from the apricots, and place a half apricot on each, round side up. Now make a blanc mange, with the milk, cornflour, sugar, and lemon rind. Take out the rind, and pour the blanc mange over the fruit, to make them .look like poached eggs ; sprinkle a little cocoa or chocolate and sugar on each, and they are then ready to serve. ■ORANGE FOOL. Select six large ripe oranges ; cut them in halves and squeeze out the juice. Mix this with six ounces of loaf sugar, and stir with a wooden spoon until quite melted. Beat four small eggs, and add to them one pint of milk, and a little cinnamon. Mix with the orange juice, and put all into a lined saucepan with the grated rind of half a lemon. Stir this over a v slow heat until thick. Butter a china bowl, turn the mix- | ture into it, and continue to stir it j one way, till nearly cold. Serve with sponge fingers or Savoy biscuits.

When the corkscrew cannot be found, take an ordinary screw and screw it into the neck of the bottle. Then twist a piece of string round the head of the screw, pull it, and your purpose will be served.

To test the heat of the oven quickly, place in it a piece of white paper If the paper blazes up or blackens, it is too hot. K it turns a little browner than ordinary piecrust, it is fit for small pastry ; when it turns a light brown colour the oven is ready for pies ; and when it is a dark yellow colour you can bake bread, meat pies and large cakes.

If your chimney takes fire close all doors and windows of the room to lessen the draught, v Throw a quantity of common salt on the fire. It produces a vapour which will make the flames die down. A wet blanket held over the fire-place opening will help in cutting ofl the air supply.

When ink is spilled on white goods, damp the spot freely with milk and cover with salt. Buttermilk will take out mildew stains,