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The Home Circle.

AFTER ALL. We take our share or fretting', Of grieving and forgetting ; The paths are often rough and steep, and heedless feet may fall 1 And yet the days are cheery. And nights bring rest when weary, .And somehow this old planet is a good world after all. Though sharp may be our trouble The joys are more than double, The bravo surpass the cowards, and the leal are like the wall, To guard their dearest ever, To fail the feeblest never, 'And somehow* this old world remains a bright world after all. There’s always love that's caring. And shielding and fox-bearing, IDear woman's love to hold us and keop our hearts in thrall ; There's home to share together In. calm or stormy weather, [And while the hearbflame burns l it is a good world after all. The lisp of children’s voices, The chance of happy choices. The bugle sounds of hope and faith through fogs and mists that call ; The heaven that stretches o’er us. The better days before us. They all combine to make this world a good world after all. —Margaret E. Sangster. HOUSEHOLD HINTS, Alarm clocks may be used in ways which do not ordinarily occur to the ■housewife. For example, it is often the misfortune of some women to forget something they have put into the oven until it is quite overdone. If the alarm clock is set for the time at which it should be done, the housekeeper may go about her other work without fear of forgetting. When canning tomatoes add three tablespoonfuls of limewater to each quart while they are cooking. With this precaution you will never lose a can of tomatoes. The limewater may be made very cheaply at home by putting a lump of slaked lime, about the size of a goose egg, in a quart jar, and filling the jar with -•water. Stir this, and when the liquid has settled it is ready for use. Water may be added until the lime is all dissolved. A small bellows is most useful foxblowing the dust out of tufted upholstered furniture. A bicycle pump makes an excellent substitute.

A very sixxxple nxethod of shrinking lace and embroidei'y, so much of which is now used, is as follows :

Fold the material, lay it on a plate in a steanxer and let it steam half-an-hour. Remove, let it dry a s folded, Iron on the wrong side, and your lace or embroidery is a s handsome as 'before, and —which is very desirable—will not shrink away from the goods l .. Have a hOrsc-shoe magnet to which is attached a long cord, or ribbon, in your work basket ; it will pick up needles or scissors when they fall on the floor. This- is especially useful for invalids and elderly ladies. * RECIPES. —Macaroni Pudding. — Ingrediexits : A quarter of a pound of macaroni, half a pound of tomatoes, a little chopped parsley, one oz. of browned breadcrumbs, one oz. of •butter, one oz. of haxn, salt peppex*. Method I—Cook 1 —Cook the macaroni until .tender and cut it in small pieces. Stew the tomatoes with the butter until done, take off their skins and mix the pulp and juice with the macaroni. Chop up the ham and mix it in, also the parsley and seasoning ; mix them well together. Giea.se a pudding basin, put the crumbs all I'ouml it, and then fill it with the macaroni. Cover with greased paper and bahte for twenty minutes. Turn out and serve. —Cheese Souffle. — Ingredients ; half a pound bread, one pint milk, a quarter pound of cheese, three eggs, salt, and pepper. Method : Boil the bread in the milk for five minutes, strain, and beat up. Add the cheese finely scraped, the yolks of the eggs, salt, and pepper ; whisk the whites, mix them with the paste, and put into a buttered basin or souffle tin which must not be full. Ba<!s3 from ten to twelve minutes and serve very hot an|d quickly.

—Sausage Dumplings.— Ingredients : A pound and a half of sausages, about a pound of potatoes, milk, flour, salt, pepper. Method ;

Boil the potatoes—old ones — until they are done ; then mash them with the milk and season, and make them into a thick crust with some flour. Put the sausages into boilixtg water for a few minutes, then take off their skins and roll up each sausage into a piece of potato crust. Make a little dripping hot in a 'tin, put in the sausage dumplings, and let them bake until they are brown —they will take about an hour to do slowly. —Fried Beetroot. — Boil and skin the beet, cut it and an onion in thin slices. Salt and popper each slice. ' Make some beef dripping very hot, put in the slices and fry them. Drain and servo vex-y hot.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070223.2.27

Bibliographic details

The Home Circle., Southern Cross, Volume 14, Issue 50, 23 February 1907

Word Count
807

The Home Circle. Southern Cross, Volume 14, Issue 50, 23 February 1907

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