WOMAN’S WORLD.

Taranaki Daily News, 13 December 1924, Page 15

WOMAN’S WORLD.

HOUSEHOLD HINTS. LEMONADE ALWAYS READY. A correspondent asks for a recipe that will keep. Squeeze the juice of one dozen lemons, boil the pulp in one pint of water and add to the juice. To each pint put an equal measure of white sugar and boil ten minutes. Bottle. When wanted use one tablespoonful to a glass of water. It is also good for flavouring puddings and pies. HOMEMADE CANDIED PEEL.

The same correspondent asks for a recipe for homemade candied peel. Cut the peel of each orange or lemon into quarters and soak for twenty-four hours in cold water. Strain and put on to boil with sufficient cold water to cover, adding a teaspoonful of salt to every pint. Simmer for nearly three hours. Strain the pee] again. Make a syrup of one cupful of hot water to one cupful of sugar, and cover the peel with with the syrup. Boil for two hours with the lid on the saucepan, then boil with the lid oil till the syrup practically evaporates. Make sufficient syrup of three cupfuls of sugar to one cupful of hot water to cover the pe£l, and let it boil for half and hour. Dry in the sun or in the oven with the door open, then pack in air-tight bottles 01 tins. Solne cut the orange or lemon skins just in half before soaking, then with the candied syrup before drying them. If, instead of doing this, a little vinegar and butter is added to the svrup, after the peel is lilted out, and then boil without stirring until a little tried in cold water snaps, a very nice tolfee will be the result. To the proportions given for this syrup add one and a-half tablespoonsful of butter. When cold break up and keep in screw-topped bottle. Use gasoline' to remove rust from nickle. line blankets should be dried on curtain stretchers. Black materials should be washed in a lather containing two or three teaspoonfuls of borax. A tablespoonful of sugar added, to the water in which sweet potatoes are boiled will greatly improve the flavour. An easy way to whip cream is to put it into a* screw top jar and shake. Takes only a few minutes to thicken. Anything strong enough to remove persistent stains needs to be quickly rinsed out. A few kernels of rice in the salt shaker will insure the salt’s running smoothly on damp days. The combination of cold veal and cold roast pork makes an excellent mock-chicken salad. A lump of freshly burnt lime placed in the drawer in which steel articles are kept will preserve them from rust. Walnut stains fade under an application of tomato. Egg stains yield to salt. Chocolate needs hot (not boiling water), then the fumes of a sulphur match.

To get rid of snails, place a chaff bag on the lawn, as they shelter there. \ou will be suprised the way you can catch them on the bag; rinse them off under the tap and set again; throw orange peel about the garden; snails like it, and will not touch the young

COOKING HINTS. STRAW DERRY PUDDING. Butter a pie dish and lay some strawberry jam at the bottom. Cover this with a thick layer of bread crumbs. Beat up two eggs with one ounce of castor sugar and two or three drops of vanilla essence. Add to this one pint of milk. and stir it over the fire till it thickens. Pour it over the crumbs and jam and bake in a slow oven for 30 minutes. STR A WBERR Y SHORTCAKE. Half-pound butter, one cupful sugar, two eggs, one cupful milk, four cupfuls flour, one teaspooniful bicarbonate of soda, two teaspoonfuls cream of tartar. Beat the butter and sugar to a cream, break in the egg, and beat well. Add the flour, then the milk with the soda dissolved in it, and finally the rest of the flour, sifted with the cream of tartar. Divide in half, roll out one half fairly thin, cover quickly with strawln rries, sprinkle castor sugar over the strawberries, roll out the second half of the pastry, lay it over the top and pinch the edgcs_ of the pastry together. Bake in a slow oven If preferred, shortcake may be made on a tart plate. STRAW BERRY JAM.

Pick over the strawberries carefully and remove the stalks. Wash and drain them well if necessary before removing the stalks. Allow lib of sugar to Uh fruit. Put one-third of the fruit into a bowl and sprinkle over it one third of the sugar. Then put in another third of the fruit, and a third of the of the sugar. Then put in another third of the fruit, and a third of the sugar, and finally the rest of the fruit and the remaining sugar. Let it stand all night and then tip it into the preserving pan. Bring to the boil very slowly, and boil for from 35 to 45 minutes. Carefully remove all the scum as it rises, but do not stir, the‘jam more than is albsohjtely necessary, as the jam looks much better with unbroken fruit. Some people like the ■addition of a. handfiul of fresh red currants tied up in some butter muslin and allowed to cook with the jam. They take of! a little of the sweetness of the jam.

HAM SAVOURIES. Six rounds bread; 3rn in diameter, 2 tablespoonfuls grated cheese, 4 tablespoonfuls melted butter, 3 slices cooked ham. For each savoury dip a round of bread in melted butter, and then in the grated cheese. 'Place the bread plain side down on a buttered baked dish. Prepare another round, of bread in the same way, and place it on the first, plain side up, and with a thin slice of cooked ham between them. Brush the top’ with melted butter and bake at 400 deg Fah. until a delicate brown—about ten minutes. Tomato sauce may be served separately, if desired. Peel and grate six raw potatoes, season with salt and pepper and the yolk of one egg, mix well together. Melt in a shallow stewpan three ta'blespoonfuls of butter, drop into it the potato mixture with a tablespoon, leaving a space between each, so that they can be flattened with a slice. Look, on a good

fire, two minutes on each side. They will be golden. Arrange in the form of a crow, and serve very hot, with a sprig cif parsley in the centre. ASPARAGUS BOILED.

Asparagus should be tied in bundles and placed in boiling salted water and cooked from 25 to 3o minutes. Serve with melted butter, or mayonnaise sauce or oil and vinegar. It may be served hot or cold A HAND CLEANER TO USE AFTER HOUSECLEANING. | The following hand cleaner will remove the deepest stains. Mix in a saucer six tablespoonfuls peroxide with I enough powdered pumice to form a soft paste. Apply this to the hands rubbing it in well, and rinse off with warm water. Thin out the mixture a bit and and apply to the nails with an ordinary nail brush. One application works wonders. TO MAKE FRUIT SALTS. Take two ounces each of bicarbonate of soda, tartaric acid, cream of tartar, citrate of magnesia, Epsom salts, and icing sugar. Be sure that all are quite dry. Mix well and bottle for use. TEA WITHOUT TEARS. The tea we drink is often responsible for the indigestion after--wards suffered, and many women who enjoy nothing quite so much as afternoon tea have been compelled to abandon its in order* to [ escape the trouble. Doctors agree ; that tannin in tea is the cause of j indigestion, but sufferers need not give up the use of the stimulating beverage Io;: that account ((states a writer in the ■Manchester Guardian), for it is quite easy to eliminate the trouble. The secret is in. the brew. It is merely a question of “making” tea in a proper manner, which is: (1) Warm the teapot with a little boiling water, which should be poured away in one minute; ; (2) put in the required cup of tea, and add one teacupful of boiling water; let j this stand for about seven seconds, and then pour off the liquid, the colour of ; which will be almost black (actually i you are pouring off the tannin); (3) ! fill the teapot with 'boiling water in the i ordinary way, and allow it. to stand [ foi- th. txi'/minutes. The result will be a perfect brew, the liquid being a rich ; brown colour, and the drink quite clean.” There will be no indigestion. This method has been proved by persons who have made a life study of the tea plant and the methods of its preparation, and the description is given in the sure knowledge of its efficacy. FOR HOT DAYS. REFRESHING BEVERAGES. All fruit juice drinks are wholesome, such as apple sherbet, rhubarb s.:?rbet, currant water, banana water, homemade lemonade and ginger beer, lemon squash, hop tea, barley water,orangeade, mixed fruit drink. A sufficient amount of any f theseo may be prepared in the morning to last for the whole day, and if one is picnicking or spending the day on the shore these drinks keep delightfully cool if carried in a vacuum flask. Failing tha flask, put them in bottles wrapped round with flannel wrung out in cold water, then rolled in a piece of waterproof cloth, American leather, or oilskin. The recipes given below include several for beverages, which can be made now and stored in readiness for the holiday season. Rhubarb Water: —Take 21b. of rhubarb, the grated rind and strained juice of one lemon, and loz. of sugar or honey. Wipe and chop the rhubarb, place the pieces in a basin, add the lemon and sugar, pour one quart -of boiling water over all. Cover the ba&in with a plate, and let it stand overnight. Strain in the

Soda-Water Powders: —Put thirty grains of carbonate of soda in a piece of blue paper. Take twenty-five grains of tartaric acid, and wrap in white paper. Dissolve the contents of the blue paper in half a tumbler of water; stir in the. other powder, and drink while effervescing. These powders must be kept dry. Ginger Beer:—Perhaps the and cheapest of pleasant summer drinks may be made by pouring a gallon of boiling water over lib. olf lump sugar, loz. of ground ginger, and the grated rind of a lemon. Cover, and allow to stand till lukewarm, then stir in the juice of the lemon and two tablespoonfuls of good yeast. Cover again, and keep in a warm place until the following day. Strain and bottle, corking tightly, and tying each cork securely with string. Store in a cool place, placing the bottles on their sides. Lemon Syrup: —Half a pound of sugar, a pint of water, a gill of strained lemon juice, and 20 drops of essence of lemon. Boil the sugar and water together for five minutes. Then set it aside until cold. Stir in the carefully strained juice of the lemons and the essence, pour into a bottle and cork securely. This will keep for some weeks. Use a dessertspoonful in a tumbler of soda water. Hop Beer:—Four ounces hops, 2large cups treacle, 31b. brown sugar, 2 tablespoonfuls ginger, 2'j gallons of water, 1 cup brewers’ yeast, and boil them for I hour. Put into a wooden tub, barrel, or jar, a’nd let it cool. When it is about lukewarm; add the cup of yeast, stirring

it in well. Let it stand for about 3 days; skim off the froth, strain and bottle, corking tightly. It will be ready for use in a week. Boston Cream: —Four and a half pints boiling water, 3 whites of eggs 2 lb. sugar, 2oz. tartaric or citric acid, juice of 2 lemons or 2 teaspoonsful essence of lemon. Boil the water and sugar for a couple olf minutes, then stir in the acid. When it is nearly cold, add the lemon and stir in the well-beaten whites of eggs. Beat up the mixture, then bottle and, cork well. To use take about 2 tablespoonsful to a tumbler of water and add about 1 teaspoonful of baking soda.

MOTHER WISDOM. Mother wisdom knows that the little one could not croon that baby song of unless she was clean, cool and comfortable id every fibre of her little body. Look at thd bonnie limbs, feel the firm flesh, touch thi velvet cheeks. Can’t you guess. She’s d Rexona baby, of course. Each day hei mother bathes her littfle treasure with pure Rexona Soap, the "baby’s own" Soap, that kills disease germs and keeps the tender sklqk clear and healthy. She keeps colds, rashes’, chafing, and other baby ills far from fine Is the best thing she has, and the best of soaps. is only just good enough for her. That is why -she is a Rexon* Baby. SEE! Obtainable everywhere.