WOMAN'S REALM.

Wairarapa Age, Volume XXV, Issue 10713, 29 December 1914, Page 2

WOMAN'S REALM.

By " MARGUERITE."

I Social items for this Page would be gladly received by "Marguerite," care of "Age" Office, but to ensure their publication must be accompanied by the nam.) and address of the sender.

I HOUStriUUi HiMfa fl Silk may be cleaned by spong-ug fl the <lirty parts with the water -,.. fl which potatoes have been bo.kd. fl It' suver Js very badly tarni:j!ied fl apply a paste of wliitetnng and meu.fl ylatcd spirt; then wash off and fl polish. fl When bak'ng potatoes, place thorn ■ in hot water ror fifteen minute;.' befl fore putting in the oven. They w.u n then uaK 0 m half the time, and so M effect a saving in gas. fl Keep a small box ni the kitchen, fl and into this throw all used matches I and end* of candles too small to H burn. 'Jhe contents of this box will S be most useful for lighting lires. H I'o wh.ten hankcrcluefs winch liave B become a had colour through careles* fl washing, soak them for a night in a fl solution of pipeclay and warm water. fl Wash and bod them next day in the IS usual way, and they w.l'l come out is looking beautifully white. fl Cocoanut Pyramids.—Mix together fl two teacupfuK of dessicated cocoafi nut; one tcacupful of sugar, one fl tablespoonful of our, and lastly the fl white of two eggs.' form into smalt §8 pyramids with toe lingers, and bake H m a moderate, oven till they are fl .ilighdy coloured. 1 Cherry 'J'ap'aco.— Soajc three-quar-m tors of a. pound of tapiaco in cold fl water for one hour. Then boil it in fl- the .water if too thick. Stone halfjl fl the water in which it was soaked till fl it is clear, adding a little more boilfi ing water if too thick. Stone half a pound of cookng cherries, add ,to the tapiaco, and lyiinmer for five min./utes. I*olll- into a damp mould, and leave to set. Serve with cold custard. Cherry Cups.—Line small cups w'tb sponge fingers;. Stew cherries until \ soft, adding* .Sufficient water to sweeten. Tour into the lined cup, and add sufficient juice to saturate i7i« cake. Place a round of sponge cake and a small weight on the top of each, and set on one fide for some hours, preferably overnight. When B serving turn out and cover with eusB tard. H Cream of Barley Soup.—Take 1 B teacupful of barley, 1 on.on, 1 oune? fl butter, a small piece of mace and a i fl ; mall piece of cinnamon, 2 yolks of | fl eggs, 2 pints milk, 2 quarts of white ; fl stock. Wash the barley and simmer | fl it for two hours in the :.»lock, with fl the onion, mace, cinnamon, and butfl ter. Strain it, return it'to the pan, fl and stir in the eggs beaten in the fl milk. Heat up carefully, but do not, H let it come to boiling point, or ;r:o IS eggs will curdle. H .Rich Plum Cake.—One pound of H flour, one pound of butter,'one pound If of sugar, one 2>nuud of raisins, two if pound of currant:.!, quarter of ;- H pound of citron peel, quarter of a fl pound of" lemon peel, 'twelve eggs B (leaving out the whites of three), esfl sense-of lemon and salt. Beat the 1] butter to a cream with the hand; fl then.put. in the sugar, and beat till fl it is liglit and white. Add eggs ny H degrees; then flour, fruit, flavouring fl and salt. Bake for four hours in a fl moderate oven. H Franehoncttes.—Prepare a pastry B crust in little patty pawl, and fill fl with a custard made of four yolks o. fl eggs, two ounces of butter, two table' gg spoonful-i of sugar, two beaten whiten fl of eggs, three des.rrtsponfuls of fl flour and three-quarters of a pint of fl milk. Blend smooth, and bring to fl boiling point in a saucepan, then lill j fl the tarts and bake in a medium j fl oven. When done whip the other fl two whites of egg* with two teaB spoonfuls of sugar for a meringue, fl and let it lightly brown-in the oven. fl Chocolate Pudding;.—Mix' 3oz. of fl flour and a good tablespoonful of B grated chocolate* (or cocoa) to a fl paste with a little milk. Beat Mp fl one ounce of butter and half ounce >f sugar, to a cream, add one beaten Up egg to thi.i and a drop or two of essense of vanilla, and mix quickly, with the flour, etc.; put the mixture into a buttered mould, and steam for about one and a-quarter hours. Make a sauce with a. desertspoonful of cornflour, a teaspoonful of caster sugar, and two tablespoonful: < of water." Boil the sugar and,water to a. syrup and mix in the other ingm'lients, cook this till thick, then pour over the pudding and serve.

that are not fit for the salad, then j break each leaf into p.eces of a convex cut size; do not on any account cut them with a knife. Keep a sharp look out for caterpillar}:., etc., and, having seen that the leaves are clean, put them into a bowl of water f and leave them for about a quarter 'of an hour. Turn them'into a coli lander to drain, and then shake them 1 in a clean, dry cloth until they are qu'te free from mo'sture, but do not 1 squeeze them dry. It i.=. most necessary that vegetables used for salad . are perfectly fresh, otherwise the ■ salad will be far from wholesome. The dressing should not be added to the r.alad un'tfi just before it is to be used; 'in fact, many people mix :n ( the dreeing when the salad is upon the table. '