LADIES COLUMN.

Waikato Argus, Volume II, Issue 103, 6 March 1897, Page 2 (Supplement)

LADIES COLUMN.

COOKERY. LEMONADE with Citiuo Acid.—lngredients : One lb. of sugar, I pint of water, 10/.. citric acid, 2 teaspoonfuls of essence of lemon. Preparation : Put the sugar and cold water into a saieepan and bring to the boil. Allow to "boil ten minutes, then take it off the tire , when cool add the other ingreiliont, : strain and bottle for use. A tablespoonful to a tumbler of water. t t t Sherbet—This is a very refreshing drink in hot weather. Ingredients . H»lf ib. of sugar, Jib. tartaric acid, Jib. carbonate of soda. GO drops of essence of lenon. Preparation: Mix the sugar and the essence of lemon and dry thoroughly. Mix this well with the tartaric acid and soda, sift it through a tine sieve, rubbing with the back of a wooden spoon. Bottle and cork very tightly. Use one tsaspoonful of the mixture for a tumbler of water, t , t + Boston Cream.— Ingredients : One lb. of brown sujjar, 1 teaspoonful of essence of lcir.on. 2oz. tartaric acid, the white of an egg Preparation : Put the sugar and three quarts of water into a saucepan, bring it to the boil, then pour it into a basin and allow to cool. Add the essence of lemon and tartaric acid, strain, then add the white of egg well beaten up. Bottle it. Use one teaspoonful of this mixture to a tumbler of cold water, airl half a saltspoonfi.l of carbonate of soda. Stir well and drink at once. f t t Ginger Wine.—lngredients: Joz. of essence of cayenne, J-oz. of essence of ginger, -'.oz. of tartaric acid, 1 lemon, 31b. of sugar, 3 quarts of water, a little caramel. Preparation : Put the three quarts of water iuto a preserving pan, with the rind of the lemon pared very thinly and the juice strained ; add the tartaric acid and the sugar ; when melted skim well and bring to the boil. Allow to cool; when quite cold add the essence of cayenne and ginger, and enough caramel to give it the desired colour. Bottle and cork tightly; it will keep good for some time if the air is excluded. + t + Raspberry Wine.—lngredients : 10/. essence of raspberry, {oz. essence of cayenne, |oz tartaric acid, A teaspoonfnl of cochineal, 2 lemons, 4lb. sugar, and 3 quarts water. Preparation : Pare the lemons thinly, as the white part is very bitter, squeeze out the juice and strain it, put the 3 quarts of water in a saucepan, add the lemon rinds, juice, sugar and tartaric acid, allow to boil up, skim carefully, when quite cold add the essences and a little cochineal to give it the colour desired. Bottle and coik tightly. t t t COCOANOT Cakes. small cocoanut, 1 egg, i gill of milk, Jib. sugar, Jib. flour, i- teaspoonfnl baking powder, 1 tablespoonful corn flour. Preparation : Mix the corn flour, sugar, baking powder, and ilonr well together, grate the cocoanut and add it, beat up the egg well, add it and the milk, mix well. Divide the mixture, work it with the hands into small cone? or tiny rounds, bake on a piece of buttered paper in a quick oven. f t t Crullers. Jib. sugar. Jib. butter, 2 eggs, 2 teaspoonfuls baking powder, a little milk, 1 lemon. Preparation : Put the butter and sugar in a basiu and beat to a cream, add the flour and milk alternately, beating well, beat up the eggs very lightly, add them, add the lemon rind grated and the juice, put in the baking powder last of all. Mix well, roll 'out till J inch thi'ik, divide into small rounds, cutting the centre out of cich to form rings. Have some hot fat reidy, take up each ring with a skewer and drop it into the fat, fry a pale brown, drain on kitchen paper, dredge a little castor sugar over and serve. t + t Rough Roihn.— Ingredients: IMb. flour, -Jib. rice flour, Mb. lard or butter, lib. sugar, lib. currants, lib. sultana raisins. 2 teaspoonfuls baking powder, 1 do. ground carraways, 1 do. ground cinnamon, and a little salt. Preparation : Prepare the currants and raisins first and dry them thoroughly, mix the flour, sugar, baking powder, spices, and a pinch of salt well together, add the butter and mix till like bread crnmb«, beat well, then add the fruit, mix with enough butter-milk to form a stiff batter. Have ready a tin buttered and floured, put in the mixture and bake for two hours. t t r White Sauce. —lngredients : loz. butter, Hoz flour, salt, J do. pepper, 2 teacupfuls milk. Mix the butter, Hour, salt and pepper in a saucepan over the fire, add the milk very gradually, allow to boil two minutes to tako off the raw taste of the flour, serve with fish or vegetables. For using with mutton add a few caper 3 or a little paisley washed well and chopped finely. t t t Pudding Sauce.—lngredients : 2 teacupfuls of milk, A cup sugar, 2 eggs, 1 teaspoonful vanilla. Preparation : Boil the milk and sugar together, bout the eags to a>froth, piur the milk over them, stirring well all the time, then add the vanilla. t ' t t Plain Sauce For Pudding.— Ingredients : I tablespoonful corn flour, 1 large tablespoonful sugar, 1 teacupful milk, 1 egg. Preparation : Beat the egg, sugar and cornflour with one tablespoonful of the milk till very light, boil the remainder of the milk, pour it over the mixture stirring all the time. A little flavouring may be added if liked, t - t t To Preserve Riiubaru for Winter Use.—lngredients : 'A''- rhubarb, Gib. sugar, Jib. whole ginger. Preparation : Rub the rhubarb well with a damp cloth, when perfectly clean, cut it into piec s about an inch long and put them into a deep earthenware dish. Cover with the sugar and allow to stand two days. Pour off the syrup into a preserving pan and boil it for half an hour, add the rhubarb and the ginger bruised, boil until it is clear, when transparent it is done. Stir it as little as possible, so as not to break the rhubarb, it looks best whole. This preserve will keep several months. t t t Scotch Oat Cakes.—lngredients : 1 lb. oatmeal, small pinch of carbonate of soda. 1 email teacupful of tepid water. Preparation : Put the oatmeal into a basin, with the carbonate of soda, mix well, add the water, stirring all the time. Sprinkle some dry oatmeal on the baking board, lay the dough on it, and knead with the knuckles till it is half the size required. Roll out. smooth with the palm of the hand, iinish with the rolling pin, it should be very thin. Cut in three triangles, rub well with dry meal on both sides, bake them on the grills. The tire must not be too quick, when quite dry, but not brown, take them up and toast the other side before the tire till crisp. One teaspoonfnl of melted dripping added to the meal befo-c niixin" it with the water, is considered by tome a great impioven.ent. T t t Marmalade Pudding.— Ingredients : One breakfastcilpful of Hour,. I do. bread crumbs, 2oz.'snet, 1 teaspoonful of carbonate of soda, 1 tablespoonful of sugar, 3 do. of marma'ade, a small piece of butter, and a little buttermilk. Preparation : Chop the suet finely and put it in a basin, add the bread crumbs, flour, sii"ar, soda and marmalade ; mix with a little buttermilk till the whole is wet (it should not be very moist) and beat up with a fork. Crease a bowl, put in the pudding and cover with a piece of buttered paper. Put the bowl into a saucepan with about au inch of boiling water !

in it, then put on the lid closely and st am for two and a-half hours. Snrve with lemon sauc. f f T Coloured Eggs for Easter—Eggs may be dyed a pretty colour with the juice of beetroot, or the peel of onions boiled in the water with them, or a piece ot fanry print bound round the egg will leave the impression on it. Wash the eiigs clean before boiling them. Eas'er cges should be boiled for ten minutes.