Notes For Women

Wairarapa Daily Times, 13 April 1935, Page 6

Notes For Women

THINGS WORTH KNOWING. Fill tho centres of baked apples with almonds and raisins sometimes, or stoned dates and butter and sugar, to improve tho flavour and give variety. To remove inkstains from textiles and silk stockings, rub the stain with a cut tomato, afterwards washing them with hot soap and water. Wrap cheese in butter muslin wrung out of malt vinegar, and then cover with greaseproof paper. It will keep moist and fresh instead of getting dry and mildewy. Enamelled saucepans which are burned and discoloured should be filled with water to which borax is added, and tho water boiled for half an hour. Afterwards scour with salt on a piece of thick flannel.

Dusters that will take up every speck of dust may be prepared in this way:’ Soak tho material in paraffin and then hang it out of doors. When the duster is dry it can be used in the ordinary way, and it will be found that it takes up all dust with which it comes in contact.

Warm quilts can be made from a couplo or more worn blankets, folded over to the required size. Cover the blankets with a pretty washable material, stitching right through tho blankets at the corners or along tho sides to keep them in position. When the oven is too hot for any special purpose, the heat can easily be lowered by putting a basin of cold water into the oven. This is then handy for washing up. Try cutting rind from bacon with scissors. It saves quite a lot of bacon, and tho scissors do tho job more quickly and neatly than any knife. Rubbing a bruise with sweet oil and then with spirits of turpentine will usually prevent the unsightly black and bluo marks which otherwise follow a bruise, A flew casserole should first be rubbed on tho outside with a raw onion to prevent it "sweating,” then placed in a vessel of cold water, brought slowly to the boil, and left to cool in tho water.

Clocks can be cleaned at home by placing a piece of cottonwool soaked with kerosene at the bottom of the clock, inside, and leaving it there for a few days. The fumes of the kerosene will loosen the dirt and dust in the clock, so that it will fall down on to the cotton-wool.

MEATLESS DISHES. The Lenten season often finds housewives in a quandary as to what to provide for the family on the days when meat is not allowed. With fish, lobsters, oysters, eggs, cheese, and • vegetables to call upon, it is only necessary to find some new menus for dealing with these special foodstuffs, and meatless days will give no further

Fashions, Recipes and Hints

trouble. In some of tho recipes smoked fish is used for districts whore fresh fish is not available.

Fish With Savoury Custard. Tako any cooked fish, break into pieces and place in a buttered pie dish. Season with salt, a littlo cayonno, and a dash of lemon juice. Take two level tablespoonfuls flour, one teaspoonful curry powder, popper and salt. Rub in one ounce butter and half a teaspoonful anchovy sauce. Boat up two eggs and half a pint of milk, and mix all well together, stirring with a wooden spoon. Pour this ‘ over tho fish and bake in a moderate oven for half an hour.

Leek and Fish Salad. Remove the outer leaves from three largo leeks, wash tho white part and cut into pieces about two inches long. Blanch them thoroughly in boiling water for five minutes', drain them, and, when they are cold, open up and stuff with cold fish pounded with the yolks of two hard-boiled eggs. Put the mixture through a siove, bind together with a littlo mayonnaise, season well, and add a littlo chopped parsley. Put tho leeks on a dish, cover with mayonnaise coloured with vegetable green or spinach juice. Serve very cold.

Cheese Fondue. Take one cup grated choose, two teaspoonfuls butter, one cup milk, one cup breadcrumbs, salt, cayenne, three eggs. Boil the milk, put in the breadcrumbs, butter, cheese, and seasoning, beat the egg yolks, and add to the mixture. Fold in lightly the very stiffly beaten eggwhites. Put the mixture into a well-buttered dish, set in a pan of water, and cook in a slow oven for 40 minutes.

Egg Cutlets. Take two hard-boiled eggs, two tablespoonfuls thick white sauce, half a teaspoonful chopped parsley, one egg yolk, one tablespoonful grated cheese or anchovies, salt and pepper. Cut up the hard-boiled eggs into .pieces, mix into the sauce, add the rest of the seasoning and tho egg-yolk, and cook over a gentle heat till the mixture binds together. (If too soft add a few breadcrumbs). Turn on a plate and when cool shape into cutlets, dip in egg and breadcrumbs, and fry in hot fat. Servo with tomato sauce. * * * f Fish With Rice. Lino a buttered dish with rice that has been cooked in a little stock with chopped onion lightly browned in butter. Take some flaked cooked fish and mix it with a good white sauce (a little curry may be added if desired). Fill in the dish with the fish mixture, cover with rice, then a sheet of buttered paper. Steam for one hour and serve with sauce.