Notes For Women

Wairarapa Daily Times, 21 July 1934, Page 6

Notes For Women

Fashions, Recipes and Hints

LAUNDRY LORE. Tliero is quite an art in ironing, but sometimes we are inclined to regard it merely as an irksome duty and liurry over it as quickly as possible. Like all jobs worth doing at all, it is worth doing well. Ironing is very tiring, and before you begin you should see that everything is done to make it as easy and pleasant as possible. If you use the kitchen table for ironing, see that it is the right height. If the table is too high the legs can be cut down a little; if it is too low blocks may be put under the legs. See that the table is in a good light—not too far from the stove if the irons are being heated there —and near an open window if the weather is warm. Ironing is such a warm job that you need all the fresh air possible. On the table spread a thick blanket, and over it a clean, strong ironing sheet. To prevent the sheet moving about, sew tapes to the four corners and tie it to the table legs securely, or if you use an ironing board sew a small curtain ring to each corner of a straight piece of material and one at each side. Thread strong tape through these and tie firmly to the board. In addition to securing a firm surface, the cover can be slipped off easily whenever it needs cleaning. Have a good thick ironing holder to prevent the hands becoming hot and dry. When articles have been starched too stiffly the fault may be corrected by ironing as usual and then going over the article again with a rather cool iron. This takes out much of the stiffness. If collars lack the necessary gloss after ironing, scrape about a teaspoonful of good white soap very finely, and add the same amount of French chalk. Pour two tablespoonfuls of boiling water over them, let the mixture cool, and then beat it up. lion the collars till dry, then apply a small quantity of the glaze with a piece of muslin. Rub the iron over it, and you will achieve a lovely gloss. When ii oiling around buttons or buckles, see that garments are placed on a thick towel, folded three or four times. The pressing can then be done without daw* ger of breaking the buttons. Artificial silk needs only slight pressing with a warm iron, and it should be done on the wrong side. f'* * *

To Clean White Paint. Wring out a soft, clean woollen cloth after putting it in a bowl of er in which one teaspoonful of borax is dissolved. Then dip the cloth into a saucer containing ordinary whiting. Go over the paintwork with this until it is clean, frequently putting the cloth in the water, wringing it out, and applying whiting to it. Wipe paint over with a clean cloth' wrung out from clean water. Dry with a soft old towel and finally polish with a large chamois! The most delicate paintwork may be treated like this with excellent resuits. *

To Remove lodine Stains. lodine stain can be removed successfully from sheets, blankets, etc., it treated in the folloAving Avay: Dissolve a piece of Avashing soda, about the size of a walnut, in an eggcupful of boiling water. Stretch the stained part of the blanket over a basin and brush in the soda solution until the stain disappears. Then wash thoroughly m warm soapy water, taking care to remove all trace of soda, for if allowed to remain in Avoollen goods, it Avould cause them to shrink. s * * * *

Protecting Windows. Windows are apt to become splashed with paint when the frames are being repainted or touched up. To avoid this, cut a piece of cardboard exactly the size of the pane, and press it into place before starting work. It can be moved from pane to pane. The painting will be done more quickly and efficiently in this way.

RECIPES FOR THE WEEK. A national dish of Belgium is called “ Carbonate Flamanda,” and it is for the Belgians an everyday and highly relished diet, like Irish stew in the Emerald Island, “Goulach” m Hungary, and Scotch Colops. This dish is made of beef, and any cut of the animal may be used. The meat is boiled on a mere fragment of fire, and for hours, and then is added every available kind of vegetable, those which cook easily, like onions and potatoes, being the last to be used. A little flour is added when all is cooked, and when the whole begins to thicken stout is stirred in, and it is then ready to serve. This, with black broad and mugs of beer, followed by some hard spiced cakes, makes up the dinner of thousands of Belgians several times a week.

“Plat Dauphinois. ” Get some best rump steak, tender, in fact, “ready to cook,” and chop it very fine; do not mince it. Put it in a saucepan and bring to a boil, then let it simmer (not too slowly) for quite four hours, adding a little boiling water as it decreases. This should be a thick, rich meaty mince, flavoured only with salt and pepper—delicious. J ¥ * * *

Sausage and Tomatoes. Remove the skins from half a poui a of sausages, mix with the sausage meat a sprig of parsley, and a small piece of lemon rind, both finely chopped. Put half a pound of tomatoes into a bowl, cover them with boiling water and leave for a minute. Then dram off the water and skin the tomatoes. _ Grease a fireproof dish, put m a third of the sausage meat, spreading it evenly, then half the tomatoes cut in thin slices; another third of the sausage meat, the remainder of the tomatoes, and finally a layer of sausage meat. Cover with fine breadcrumbs, sprinkle with tomato ketchup, put som'e small pieces of butter on top, and bake for half an hour in a moderate oven. * * * *

Filet do Boeuf Froid a la Printaniere. The filets must be larded and braised. When cold, they must be properly trimmed and sliced, each slice covered with aspic jelly made with stock in

which the filets have been put. Dress on a long dish, each slice overlapping, garnish with vegetable salad, each vegetable in separate heaps round the filets. Horse radish sauee served separately. f * * * Riz-de-Veau aux Petit Pois.

Peas are a nice addition to almost any entree, and with sweetbreads they make a tempting luncheon dish. You take two pairs of sweetbreads and soak them in cold water for twenty minutes. Yon then simmer them for twenty minutes in water to which has been added a tablespoon of vinegar and a little salt. Drain and remove all fat and membrane.

Fry lightly in a little butter, find cut into small pieces. Make a white sauce Avith loz margarine, loz flour, half a pint milk, a pinch of salt and a pinch of pepper. Melt the margarine, add the flour, stirring in smoothly. Remove from the fire and add the liquid, beating well until smooth. Stir until boiling, add salt and pepper, and cook for four minutes, stirring all the time. Add a tablespoonful of tomato sauce, the chopped sAveetbreads, and a gill of cooked peas. Fill up a fireproof dish Avith the mixture. Sprinkle the top Avith breadcrumbs and little dabs of butter or margarine, and bake in a moderate oven until the crumbs are broAvn. Serve Avitli toasted or fried bread.

A Jellied Ham. A jellied ham is a nice and tasty breakfast dish: —Three tablespoonfuls gelatine, 3 tablespoonfuls cold Avater, 2 cups stock, 4 cups ham (cooked and chopped), 3 tablesponfuls green pepper, 4 tablespoonfuls chopped pickle, 4 tablespoonfuls chopped onion. Soak the gelatine in cold Avater, then dissolve in boiling stock. Add chop-, ped ham, pepper, pickle and onion. Place in a greased mould. When stiff, dip the mould in hot AA'ater and turn on a dish. Garnish Avith lettuce or parsley. A slice of lemon in the bottom of the mould. Tavo bouillon cubes to each cup of hot Avater may be used, in place of the stock. Chopped ham is preferable to ham minced in a mincer. This recipe makes tAveWe servings.