Ladies' Column.

Pelorus Guardian and Miners' Advocate., Volume 29, Issue 41, 29 May 1917, Page 2

Ladies' Column.

an ORIGINAL plidding

With eight ounces of hour, mi" a teaspoonful of burning powder, two ounces of butter, or substltufe, and one ounce of grated eh cose. Moisten to form a paste. It-’ll it out, and line a pudding bur-in with it. Have ready some buttci’-bi-aus which were soaked all night, then boiled until tender, putting a little dripping in the water. An hour should be long enough to cook them ; slip the beans from their skins, add a minced onion and the pulp of a tomato. Season to taste, and mix in an ounce of butter. Cut into bits and roll in flour : use enough of the beanwatw: to moisten. Put the beans, etc., into the basin, cover and steam for two hours, or longer. The choose may be omitted, but it adds both nutriment and flavour.

CROQUETS OF HARICOT BEANS

Soak a quart of small white haricot beans in tepid water / for twelve hours, then drain, and put them iu a stewpan with fresh water, and bed them gently for an hour or so. Drain them again, and put them into fresh boiling water. Cook them for another hour. Drain them once more, j and press them through a sieve or colander. This done, put the puree in a stewpan with four ounces of butter, or substitute, two t* hi--P----fuls of white vinegar ; pepper salt to taste. Mix well, and over the fire for a few minutes. Wucn cooked, shape into ‘balls, or tubes. Dip them into well-beaten egg, roll them in Qjne breadcrumbs, and fry la the usual way in hot fat. When browned on both sides, drain on paper before serving. Be careful when turning the balls or cubes not to break them. Balls are the more cas.ly cooked. Served with fried parsley this is a delicious no-meat dish. SAVOURY POTATOES. Required : One pound ol cooked p • tatoes. 2ozs. of grated cheese, loz. of butter, one egg, one onion, some breadcrumbs, salt and pepper to taste. Rub the potatoes through a sieve or colander into o basin ; peel the onion and place- it In another basin with salt, pepper, and a pinch of carbonate, of soda, also some parsley. Pour boiling water over, and let it stand for tea minutes ; chop onion, etc., very finely, add to the potatoes, and mix in hotter, grated cheese, salt, and pepper. Bl»4 the whole with beaten egg ; l«t tho mixture in a greased pie-dish, cover the top with breadcrumbs and a fewbits of butter. Bake for ten minutes or until browned. I find it better to parboil the onion, as hot water does not cook it sufficiently. HOUSEHOLD HINTS. When cooking turnips add a teaspoonful of white sugar to the water. This greatly improves their flavour; Add a little drop of salad oil to mustard when it is being made. Not only will it improve the taste, but it will keep it fresh for days.

To prevent eggs from bursting while boiling, prick one end with a needle before placing in the water. This makes an outlet for the air, and keeps the shell from cracking.

If your range has a slide in the top, keep this open, except when you are using the oven or want the water to heat quickly. If the slide is closed the coal soon burns away.

The best way to wash lace is to squeeze it first in hot water, then in cold. To stiffen dip it in milk. It should be pressed on a well-padded board, on the wrong side, with a fairly hot iron.

Add an equal quantity of boiling water when pouring hot fat into a basin. This will make any piece# of meat and gristle in the fat [oink to the bottom, and the dripping, when cool, will be beautifully whit# and clean.

When scrambling eggs for breakfast, add one tablcspoonful of fine breadcrumbs and one tableapoonful A milk to every beaten egg. Season with pepper and salt, and cook in the usual way. By this insane stale bread may be used up, and one egg will go as far as two.

Tosoften a hard sponge 1 covt with cold water, add a tablespoon?*! erf borax, and bring slowly to the be-il in a clean saucepan. Then remote t&o sponge, rub some dry borax ii’-'O it, and rinse under the cold tap. allowing, the water to run over it tor several minutes.

When ironing blouses or frocks wittt large buttons sewn on, try using several thicknesses of blanket or towels to iron them on. Turn the. garment button-side down, end press on the wrong side. The buttons sink into the soft padding, leaving a smooth surface for the iron to run over.