Womans World.

Pelorus Guardian and Miners' Advocate., Volume 29, Issue 40, 25 May 1917, Page 2

Womans World.

BAKED TOMATO PUDDING. Required ; One pound of tomatoes, one large Spanish onion, and half a pound of breadcrumbs, two ounces of butter or substitute, pepper and salt. Method ; Butter a pie-dish, cut onions; and tomatoes in slices, the onions to be sliced very finely. Sprinkle the pie-dish liberally with breadcrumbs; then put in a layer of tomatoes,,

seasoned well with salt and pepper , then a thin layer of onions, after, which, more breadcrumbs; continue thus till the dish is full. Finish with breadcrumbs. Melt the butter and pour it over the pic, then bake very, slowly for one hour and a quarter. |

RICE AND CABBAGE. Required ; A small spring cabbage, two ounces of rice, one ounce of butter, one ounce of grated dry cheese, half a gill of cream, and some crou-j tons of bread fried in butter. Boil! the cabbage until tender in salted j water, and when well drained, chop it,; on a board. Rinse the rice through! several waters; have a saucepan three-parts" full of boiling water, put in a little salt and throw in the rice. Boil it rapidly, and when tender, j drain as dry as possible. Set it on j a dish near the fire, and stir it light-j ly with a fork to assist the drying. | Then mix cabbage and rice together, j adding cheese, butter, cream, and aj seasoning of pepper and salt. Return j the mixture to the stewpan to get! thoroughly hot. This done, arrange) the fried bread round the Inside of the vegetable dish, and pile the mixture high in the centre of it. These recipes are much esteemed by vegetarians, —— i FRIED BEETROOT. One medium-sized beet, two ounces of frying butter, a teaspoonful of salt, a teaspoonful of pepper, two teaspoonfuls of flour, two teaspoonfuls of vinegar, and a tablespoonful of water, Peel the beet, cut into slices a quarter of an inch thick. Dissolve ,the butter in the frying-pan, and fry the beet for twenty minutes,; sprinkling each slice with pepper and salt. When done, arrange the slices on a hot dish. Reset the frying-pan on the fire, stir in the flour, mixing it thoroughly with the butter, and fry for a couple of minutes, stirring all the time, then pour in water and vinegar ; stir until smooth, pour over the beetroot, and serve quickly. EXETER STEW. This is a family dish. Take a pint of stock, two good-sized onions, a tablespoonful of flour, a pinch'of pepper and salt, a tablespoonful of vinegar, a pound of beef trimmings, a few baked and boiled haricot beans, and some chopped capers, or minced pickled gherkins in their place. Slice the onions thin, and fry them a rich brown colour in fat. Dredge In the flour and brown that also ; add vinegar, pepper and salt ; cut - the meat into nice pieces, add it to the onions, pour the stock over, and then not quite boiling, draw the pot aside, and simmer it very gently, for two hours and a half. Put the meat on a hot dish. Boil the gravy for three minutes, add the chopped onions and capers. Border with haricot beans soaked all night and boiled in salted water till tender.

POTATO MOULD, A nice meatless dish is made as follows : Boil a pound of old mealy potatoes, mash them with a fork, being careful to leave-.no lumps. Then melt one ounce of dripping or butter in a stewpan, add the potatoes and a teaepoonful of minced parsley, also a dessertspoonful of onion chopped very fine, salt, and pepper to taste. Mix very thoroughly together ; then press the mixture into a plain mould. When shaped, turn the shape on to a greased baking tin. Beat up an egg, brush it over the potato, and put it into a quick oven until nicely browned.

AN INEXPENSIVE PIECE OP FANCY WORK.

The intrinsic value of this completed work is out of all proportion with the very small cost of the material required for its execution. The foundation material is ordinary glasseloth linen ; and there are several ways of working on it. One of these is to iron off some bold transfer design, and to work it in the usual way, paying no attention to the coloured lines of the linen. When this is done, fill in all the background with lines of darning, made with mercerised thread, the same colour as the stripes in the linen. Sometimes instead of darning, the squares of the linen are filled in with French knots, or with rice stitch, and the coloured lines traced out with ordinary crewel or outline stitch. The work is suitable for chair-backs, cushion-covers, work-bags, etc., and is wonderfully, effective. If worked in crewels, they give a raised effect, less apparent if mercerised thread is used. Glass- ■ cloth, with red lines, or blue lines, I sold by the yard, is very inexpensive, j and crewels cost very little. I Crewel work has gone almost entirely out of fashion of late years, j but for effect it has not, nor has, | any rivals. Its lasting qualities aro| quite unsurpassed, as witness spcci- j mens of the work done by Queen Eli-: zabeth, Mary of Scotland, and other, illustrious women, which is preserved in museums.