WOMAN’S WORLD

Wanganui Chronicle, Volume LXXXII, Issue 19358, 13 July 1925, Page 7

WOMAN’S WORLD

DRESSING THE SALAT) ! HOME-MADE RECIPES THAT GIVE DISTINCTION | The art of the salad lies in the dress- ; ing, and though excellent ready-made I dressings can be purchased, the clever i housewife likes to make a special point I of her own pet dressing. 1 Ala Mode de Monte.—j-cup of olive oil, juice of i-lemon and |-orangc, 4teaspoonful grtited onion, 1 '-teaspoonsful of finely chopped parsley, a pinch of mustard, 4 olives sliced, ful of Worcester sauce, a pinch of paprika and salt and {-cup of cream. Pur into wide-mouthed bottle and shake i until the mixture is smooth. Pour (over lettuce. This is sufficient for six I people. An alternative is:— A la Romain.—A-teaspoonful of salt. J i-tcaspoonful of white pepper and papI rika, A-teaspoonful of powdered sugar, [ I tablespoonful lemo*[ juice, 1 table- | spoonful op"vinegar, 4 tablespoonfuls . of pure olive oil, a pinch of mustard and white of 1 egg. Mix all the dry ingredients with the oil and stir till the whole is well mixed; add vinegar, egg, and lemon juice by drops and beat thoroughly. Florence Cream. —Mix together a teaspoonful each of salt, mustard, and celery salt, a tablespoonful each of sugar and olive oil or butter, and three eggs. Beat ’all together until perfectly smooth, then pour in gradually, continuing to beat, a cupful of sour milk or cream. Set this over a kettle of boiling water and beat in rapidly half a cupful of hot vinegar. Stir and cook until as think as custard, but do not allow to boil. When cold pour into bottles, cover tightly. Potato Dressing.—Two tablespoon fuls of boiled and sieved potatoes. 3 tablespoonfuls of shlad oil. 1 tableI r.poonful of vinegar, 4-teaspoonful of j made mustard, white pepper and salt, 1 3 tablespoonfuls of cream, a pinch of ' sugar. I Put the potatoes in a bhsin with the seasoning and mix well together. Add the oil gradually, then the vinegar. Add the cream and stir well. [ Orange Mayonnaise.—Place in la i bowl the yolks of 2 eggs, a pinch of salt, J-teaspoonful grated orange peel. J-teaspoonful ground ginger, a level 'tablespoonful cornflour, land 2 tablespoonfuls strained orange juice. Mix thoroughly with a whisk, adding salad oil a few r drops at a time until the mixture is of a creamy consistency. Stand on ice for a short while before serving.

SOME UNCOMMON PRESERVES GREEN ALMONDS Now is the time to look out for the young sweet almonds, gathered and sold when their outer coverings are a lovely delicate green, and so tender that, they can be cut through with u knife or pierced with a strong darning needle. They are very good served for dessert just as they are, the white creamy kernals when the skins are removed being delicious, but they may also be made into this most uncommon preserve. Blanch the almonds just as they are in their green skins, adding one-eighth ounce Vichy salt to a quart of water; cool them in cold water, and, when the \v<ater in which they were blanched is cold, put them back into it and warm them up without boiling the water, so as to bring back their green colour. Cool them in water, drain and put them in a basin, intake a syrup with aAlbs of sugar to a gallon of water, boil it up for ten minutes, skimming as the scum rises, pour it over the green almonds, cover with paper, and let them remain thus until next dtay. Then drain off the syrup, put the almonds back in the basin, boil up the syrup, and pour it boiling over the almonds, and leave them for six hours. Repeat this six times, making eight times in all. It does not take long each time — not so long as it sounds. The eighth time boil up the syrup, throw the almonds into it, and boil up till quite done. Pour into glass jars. Cover them when cool and keep in a cool place. OLD POTATOES IN NEW DISHES Sweet or Savory.—lngredients: Four good sized potatoes, one egg, two tablespoonfuls flour, pinch of salt. Boil potatoes (skinning before or after boiling), mash evenly with fork, gently mix flour, moisten with one egg (beaten), make into about eight small dumplings. Drop in boiling water. Cook ten minutes. Serve hot with good gravy. This is an excellent recipe, bedause eggs are at their cheapest when potatoes arc at their worst, and can be used with meat course or an excellent summer sweet pudding. Suitable for children, taking the place of the heavier suet pudding, which is too heating for summer. For a summer sweet the stame method can be applied by making very small dumplings with one plum in each. Serve hot with castor oil. Canadian Favourite.—A dish known as potato scallop finds great favour in Canada. Cooked as here shown a great deal more goodness is retained than is the case in the more common method of ordinary boiling. Grease a deep pie dish. Slice ami fry in a little butter one small onion. When browned spread in the bottom of the pie dish. Cut into thin slices six peeled potatoes, and arrange in layers on top of onion, putting pepper, salt, and a little butter on each layer. Sprinkle breadcrumbs on top and pour half a pint of milk over all. This requires baking for one hour in a moderate oven.

A Homely Hint.—A valuable hint for the busy housewife is the following:— When boiling potatoes in the usual way add a good-sized minced onion and a small bit of dripping. The first greatly improves their flavour, and the latter prevents discolouration, so usual at this time of year. I have done this for many years, and the onion has never been detected, while the potatoes are whiter and more palatable.

Attractive Potato Sweet. —Boil in their skins about eight medium-sized potatoes, peel land mash them very thoroughly, working in a little margarine, pinch of salt, teaspoonful baking powder. Roll out (using white flour) as thin as possible. Cut into rounds the size of a breakfast cup. Bake in a moderate oven for fifteen minutes.

' Spread one round with raspberry jam. jplace another round on top, ami serve very hot. COLOUR SCHEMES FOR THE DINING TABLE A great deal of pleasure can be had in planning definite and varying colour [schemes for the table, and the vogue 1 for black and gold lacquered mats is 1 probably due to the wide choice of jcoiour schemes that they permit, lhe j black emphasises the beauty of hot- ! house flowers such as roses, carnations, ! and lilies of the valley. Very lovely |is the arrangement made with a big, I plainly cut glass bowl of pink and red j roses in the centre of a round fable, i accompanied by black and gold lacIquered candesticks and mats. NEW IDEAS (The same mats in other colours, green, • yellow, scarlet, land two shades of blue, i suggest new ideas, as, for instance, with yellow mats can be used a bowl of Chinese yellow, with a gold dragon design on it, filled with yellow tulips. Very original colour schemes can also be worked out with the sets of embroidered table mats which are Arriving from the near East. Some Novgorod j embroidery, worked solidly on white linen in crude conventional designs in blue and red with touches of green and mauve, would be charming on a dark oak refectory table with “old” blue Bristol glass finger bowls filled with red roses and Neapolitan violets. Quaint Kursk embroidery in animal patterns outlined with blue and filled in with orlange is especially suitable with the cottage style of furnishing, and the colours can be repeated in a bowl of marigolds and forget-me-nots. Coloured checked tablecloths are quite familiar now, but some handwoven jade green find white and canary yellow and white checked table mats having a line border and napkins to match are new. A lovely scheme is possible with the aid of ri set in green and some trumpet-shaped vases in English semi-opaque satin-finished glass, also in jade green, filled with purple iris. MIXED BUNCHES Both these sets look well with almost any flower as well ri.s with bunches of mixed flowers. There are some delightful reproductions of Georgian waler jugs in the best moulded glass that are charming for these mixed bunches. Handwoven runners, because of the beautiful colours used in them, Arc helpful in arranging good and uncommon effects. A new runner in beige [with multicoloured stripes in soft shades at. the ends would be beautiful with a bowl of Shirley poppies on it. The same runner is seen iu blue and in green. BOUDOIR CAPS A new r incentive to extravagance is the boudoir cap of this season. In its earlier manifestations, it might almost have been classed among the utiltaririn items of the wardrobe., being very mucn on the lines of the head-coverings favoured a century arid more ago. The crown was of some semi-opaque fabric, such as georgette or crepe de chine; it had a frilling of lace, and its ultimate effects of trimming would be a tiny posy of flowers or a rosette of loops of bebe ribbon. As ladies spent more and more time in hotels land took long voyages at sea, it became an appropriate accessory when traversing corridors or proceeding to bath-rooms before the hair wtas fully dressed. But the latest examples are dainty and becoming enough to accompany the smartest of teagowns. Soft cream lace is the favourite material, and the full crowns are dented and lifted into charming curves. But this is merely a foundation upon which a variety of effects are designed. Outstanding loops of wired lace at the brick are one form favoured, land others, with little projections of pleated lace at the side, suggest some of the quaintest of oldworld Dutch models. There are “curtains” of gathered Irice to fall over the neck; little quiltings to tie lightly over the oars. A rather wide ribbon in some colour that would accord with the best of the dress is often carried across the front above the brow, or sometimes there is ri trellis work of tiny flowers that affords a graceful finish. Altogether, they are a fascinating development that will certainly make ri wide appeal.