Hints for Knitters

Southland Times, Issue 21428, 24 June 1931, Page 5

Hints for Knitters

Last week ‘Trier” (Mataura) wrote in asking for instructions for knitting a lumber jacket for a girl of 11. Although no one has sent these directions, which would certainly be tedious to set out in their entirety. I think ‘Trier” could get over her difficulty by buying her wool and needles, and knitting a small square, enough to let her determine how many stitches she is knitting to the inch, and then plan the jacket accordingly. Could she not cut out in paper the size and requirements; measure the tight band, then, knowing how many of her stitches go to the inch, knit the band accordingly. I would suggest she should use the one purl one plain rib, which is neat on children. When she thinks the band is wide enough, start in ordinary stocking stitch; this gives quite sufficient pouch. And so on, just following her paper pattern. I’m sure the jacket,,would be more satisfactory than one following instructions not exactly tallying with the size of the little girl. “Alice” (Riverton) has also written in about knitting, asking for a few hints as to making and finishing off the neck of a jumper. The neck is the most important part of the jumper, and it can make or mar the whole effect —so watch carefully. For a V neck, divide the number of stitches in half, doing one side at a time, with the decreasing done at the neckline end of the needles. Ist row, knit 2 together, finish row and purl back. Repeat this six times, making a decrease of six in 12 rows. Knit 2 together every fifth row. Repeat this three times. Then knit 2 together every three rows. Repeat this four times. Alternate these latter instructions until about 32 stitches are left on the needles. Then knit plain until the armhole, which is done at the same time, measures 74 inches perpendicularly. For the back, cast off in four separate sections for the shoulder of 32 stitches, until it slopes like a shoulder pattern. Do this both sides, then cast off remaining stitches—loosely, for the neck. Press well with a damp cloth, join shoulder seams. The neck band is done like a sock, with four fine steel needles (silk sox needles). Pick up the stitches around the neck, being careful not to miss one as it makes a small hole. One needle does the back neckline, with one down either front. The main colour of the jumper may be used to do the bands, and I would advise a 2 plain 2 purl rib. Cast off on the wrong side, and finish with a darning needle. The Breakfast Menu

Eggs are more or less a luxury breakfast at the present time, and ideas are certainly not easy to find early in the morning. The monotony of the colonial breakfast is proverbial, and yet, as the great variety of recipes sent in by readers this week indicates, it is possible to introduce many practical and at the same time out of the ordniary dishes into the menu of the first meal of the day. There have been many interesting answers to "Valmai” (Lewis street) and I will publish as many as possible this week 1 . * » \» • Bohemian Omelette:

“Edna” (Georgetown) sends this: A very appetizing dish, sufficient for two or three people, that takes only about five or six minutes to prepare and cook. For this take 3 eggs, a dessertspoonful of finely chopped onion, a desertspoonful of not too finely chopped ham, and one medium-sized tomato cut up thinly. Whisk the eggs thoroughly, then add the other ingredients, and mix together. Have ready a pan with about- an ounce of butter, and when very hot pour the mixture in evenly, fold over twice. It should not be allowed to get too dry before doing so, fry to a golden brown, then dish up and serve with a little chopped parsley sprinkled over it. Savoury Apples. “P” (Gala street) sends: Peel, and take a large core from the required number of firm sour apples. Fill the centres with sausage meat. Roll the apples in egg and breadcrumbs, or raspings, and bake slowly. These ntay be served on rounds of fried bread, or with mashed potatoes. * * # « Mashed Potato Varieties. “P” also sends: Left over mashed potato may be used as an excellent foundation for breakfast dishes, of which the following is a good example: Slice a medium-sized apple, put in a saucepan with the minimum of water to prevent burning. Stew to pulp. Add three tablespoonfuls of minced ham and the same quantity of mashed potato. Work all in together with plenty of butter as the mixture must not be too dry. Add seasoning as required. Tomato ketchup is a good complement to the apple. Place in hot casserole, cover with breadcrumbs, and brown under the grill.

Surprise Scramble. “R.N.” (Tuatapere) sends: Fry three rounds of bread in plenty of lard or dripping and keep hot. Whisk two eggs, and cut two sausages, left from a previous meal, into 4-inch pieces, scramble the eggs and sausages together, add pepper and salt. Divide into three portions and serve on the fried bread. * * * * King of Breakfast Dishes. “R,N.” also sends this: My visitors used to call this the “King of Breakfast Dishes.” Cheese macaroni made overnight. Add in morning slices of hard-boiled eggs, a few tomatoes, little rolls of bacon, and on the top dice of fried bread, to bake gold coloured. This is quick and substantial. • * * * ■» Baked Ham With Oranges. Buy thick slices of ham, remove all the surplus fat, soak in cold water half an hour, drain and simmer in fresh water five minutes, then drain. Put in an oiled baking dish; peel two large oranges, quarter them and place around and over the meat, add a quarter of a cup of water and bake until golden brown. Remove to a serving dish, make a gravy by adding flour and water to the meat juices in the pan. Pour over the meat and garnish ■with parsley. * ♦ * * Honey Apricot Pudding. “Thelma” (Esk street) sends this: Rub a deep pudding dish or a quart-size mould with butter, and then sprinkle with sugar. Arrange sliced, tinned apricots, raisins and currants on the bottom of the mould and pour a few drops of melted butter on each piece of fruit. Let cool and then fill the mould with alternate layers of cake or lady fingers, sliced apricots and more currants. Make a sauce of four eggs, one half-teaspoon salt, three-fourths cup honey and two cups rich milk. Mix thoroughly and pour over the ingredients in the mould. Let stand a few minutes so that the cake may absorb some of the liquid, set in a basin of warm water, then bake in a slow oven until firm in the centre—about half an hour. Cool and take out of the mould for serving. Kidneys on Potato Cakes. “L.V.” (Pukerau) sends: Pass some cold potatoes through a sieve. Beat up an egg and mix in the potato, adding a little salt and pepper. Shape into cakes and fry in butter or fat till golden brown. Drain cakes on paper, and on each place a fried kidney, garnished with narrow wedges of cut lemon and sprigs of parsley.

Kineys and Bacon. “Celia” (Gore) sends the following, as pleasing both purse and palate:—

Four sheep’s kidneys, three or four rashers of bacon, half a teaspoon of flour, about four tablespoons of water, pepper and salt. Soak the kidneys in salt and water. Remove the rind, and fry the bacon very slowly in a dry pan until the fat is transparent on both sides. Wipe and skin the kidneys, cut in halves, and remove the fat. Pour off some of the bacon fat, and fry the kidneys in a little of it slowly. Turn them once, and when the red gravy runs freely the kidneys are cocked. Place them on a hot dish with the bacon round. Put the flour, pepper and salt into the frying-pan. and brown it lightly. Stir in the water, and bring to the boil. Pour over the kidneys.

Lamb's Fry and Bacon. One lamb's fry, two or three rashers of bacon, one heaped tablespoon flour, little salt and pepper, one tablespoon fat, 14 to two cups water, parsley. Wash the liver and heart, end soak in cold salted water about a quarter of an hour. Dry, and cut them into thin slices. Mix the flour, pepper and salt, and dip each slice in it. Make the fat hot, brown the slices on both sides, and lift on to a plate. Sprinkle the remainder of flour in the pan, stir till it browns well, add the water, and stir till it comes to the boil. Return the liver to the pan, and simmer gently about a quarter of an hour. Remove the rind from the bacon, cut info two-inch pieces, roll, and thread on a skewer. Grill till the fat oi the bacon is clear, turning the skewer ■once. Serve the liver on a hot dish with the rolls of bacon round and finely chopped parsley sprinkled over.