THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2405, 21 January 1909, Page 7

THE LADIES’ WORLD

v! tried recipes. • -'M , n f Beet Soup.—Boil the in salted water for an MkiiS Ti,wi lav in cold water until , :%*■ 2,.h to handle. Scrape off all chop the beets very ,:|jp sK ! ’i a pint of mutton stock, and M r 0 ‘ r fifteen minutes.. -Rub ~ fine colander, and keep hot »?» of the range Cook togeteaspoonfuls of butter .and and pour upon them a I P oi ( EiE Stir until thick and 4| -*} then add slowly the beef and puree. When very hot, season g$ ;;f salt and whit© pepper, and : t /fiilptl Fowl.— Cut the remainder of f, r El into pieces, season with W>®r' f oiul salt, squeeze over the juice i'v- lemon, and let it. stand for ■ hour. Then dry, ‘ ;i :- • nfo melted butter, and into viffjjcrumbs with a little grated lem- >-<?•. Put on a gridiron, and J'r iEw-er a dear fire. Cheese Cakes.—Boil the % J»g of two largo lemons till they f \?nfkr. pound them well in a ■i'- J Er with ilb loaf sugar, the yolks - ft ear's, and db fresh butter. Lay ■'! Jspaste in pattv-pans, half-fill them, filin'Cake.—2lb flour, 6oz butter. i(\ these together, then add mixed uh raisins and currants, 2oz candied ‘»i fib brown sugar, loz baking P^ er Mix all well together with three and a teaspoonful of soda - M ;!u a Teacup of warm milk. jfilk Scones.—Add half a fd "‘onful of salt and one rounding dv teaspoonfnl of baking powder to a Y-! pint of flour; sift once or twice, and i,,K ; n one teaspoonful of butter. Stir P! Eonc apful of sweet milk. The •’/ « fjoiwb fet- be sufficiently soft to drop v from ildFspoon. Dip a tablespoon in boi!jssSF ater ' ien ’ IJ P a hableof dough and drop into a i Lpj! pain keeping the scones suf- *'■/ fipte'ntlv apart not to touch in the If bakind Bake quickly for 20 min-

;pi run? be used in the place fg c*^ ir eet milk, substituting half a teaswonful or baking soda for the baking powder. Scotch scones are made from sonr ‘ > milk and flour, the dough being sufficiently thick to roll and cut. Theso are baked on a griddle, turning them several times during the baking.

HOW TO PRESERVE FRUIT. iH Fow is the time -for the prudent! housewife to see about replenishing H her cupboard and storing up the fruit fe Ax the wintry weather. Flavor is when tile fruit is in the height $ of its season, and watch should be S kept Oil the market in order that it can be captured at just the particular moment when the price has reached :'J its lowest level. Tile bottling of fruit presents, but k very few difficulties even to an inex- | perieiiced housekeeper. The chief coni' sideration in bottling, as it is in all | methods of preserving, is to choose y perfectly sound fruit. i| Wipe* the fruit .well with a sett f doth. Then, in the case of large fmft. split each in half, remove the | ' com.w the stone carefully, using a silver or bone fruit knife for the purpose, as steel will not only affect the color, but is liable" to impart its own flavor to the preserves. Whii^fruit,, such as apples, pears, or qumces, should be dropped into cold water slightly acidulated with lemon juice, or the first to bo pre-. pared will lose their whiteness before the last are ready. Half fiill an enamel pan with the fruit and add cold water until it is just covered. Place over the fire and allow the fruit to heat through. xn stand your jars in an " ether pan half full of cold water and place on the stove so that they can heat well. When the fruit is thoroughly hot through lift it carefully out of the. pan and pack closely into the. heated jars.,.. Fill up to overflowing with, the juice in the pan and then screw down the lids if the patent jars are used, or cork tightly, tie over with bladder, 'and then wax. Set in a cool place. Do not place in the store cupboard until quite cold. The juice must be drained off before use. Served in or with custards this fruit will be found almost equal to fresh stewed fruit. ; Another way of preserving witn sugar is as follows: —Choose very dry fruit, and take six ounces castor sugar for each pound. Put a layer of fruit at the bottom of a jar, . cover witn sugar, repeat until the jar is quite full. Tie downx carefully- with bladder., softened by soaking in warm water, and then wiped dry, and tnen place in a pan of cold- water. x lace over the fire and boil un.ti - the bladder, which wall at first rise '* up. sinks down flat on the top or the jar. Then remove from the nre. Leave the jars in the water until it is absolutely cold. ■ .*" . Fruit -preserved in syrup .requires more care and time. The fruit is prepared in the same way as for otn methods, and packed carefully into jars, which should be immersed up the neck in pans of hot water. Ala a syrup by boiling together equa. quantities of sugar and water y is, a pound to each pint), and when is boiling quickly fill up the J, • Cover over each jar lightly,and L x boil the water for thirty to oig y minutes,, according to the “ ments of the fruit.- Take out tn jars, fill up to overflowing with mo syrup, land cor’k securely.