THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2450, 15 March 1909, Page 7

THE LADIES’ WORLD.

HO US E HOLD RECIPE 3

\pplo Cider.—The apples, -after being tillered, should bo left for a fortnight i 0 mellow. Them grind them to a pulp, anti .put into » strong bag and press with a weight uutd yon have squeezed .out all the juice. Then place in a tab, ami keep at a heat of about 60 deg., about two or three- days for weak aider and eight to ten dayo for strong eider, or as soon as the sediment lias subsided; the liquor is poured off int-o clean casks. These, should then be stored in a cool place and left- for about six mouths. Preparatory_ to bottling, t-lie cider should bo examined to see 'whether it- is clear and sparkling. If not so, it- should be clarified, and loft- for a fortnight. The night previous to bottling the bung should be taken out of the cask, and the -filled bottles should not be corked down until the day after; as, it this is done at once, nianvof the bottles will burst by keeping. Rhubarb Wine.—To Make Ten Gallons: Take fifty pounds of rhubarb and thirty-seven pounds of nxist fine sugar. Provide a tub that will hold from -fifteen to twenty gallons, taking, care it has a hole for a tap near the bottom. In this tub bruise the rhubarb; when done, add four gallons of water • let the whole be well stirred together; cover the tub with a cloth, and let the materials stand for twenty-four hours; then draw off the liquor 'through the' tap; add one or two more gallons of water to the pulp, let it bo well stirred, and then allowed to remain, an hour or two to settle, then draw off. Mix the two liquors together, and in it dissolve the sugar. Let the tub be made clean, and return the liquor to it, cover it with a clotli and let it- remain in a tempedature of not less than -60 deg. Here it is to remain for twenty-four, fortyeight, or more hours, until there is the appearance of fermentation having begun, when it should be drawn off°in,to a ten-gallon cask, as fine as possible, which cask must be filled up to the bung-hole with water if there is not liquor enough ; let it learn to one side -a little tlmt it may discharge itself. If .there is any liquor in the tub not quite fine, pass it through -flannel, and fill up that instead of water. As the fermentation proceeds, and the liquor diminishes., it must be filled up daily to encourage the fermentation for ten or twelve days; it then becomes more moderate, when the bung should be put in, and a gilet hole made at the side of it, fitted with spile. This spile should be taken out every two or three days, according to the* state of the fermentation for eight to ten days to allow some of the carbonic acid gas to escape. When this state is passed the cask may be kept full by pouring a little liquor in at the vent-hole once a week, or every ten days, for three or four weeks. This operation should be performed at long intervals of a. month or more, till the end of July, when on a frosty morning it should bo drawn off as fine as possible, the turbid part passed through flannel. Make the cask clean, return the liquor io it, with one drachm of pure isinglass dissolved in a little water; stir the .whole together, and .put in the bung firmly. Choose a clear day in October for bottling. ‘ _ Oysters a la Vatel.—Required: Two dozen oysters, six even-sized, oval-shap-ed potatoes, three tablespoonfuls of thick white sauce, two tabl-espoonfuls of cream, if possible, one egg, breadcrumbs. Wash and peel the potatoes, trim them into 'as neat an oval as possible, and cut a small slice from -one side, co that they will stand steadily. Lay them on a buttered tin. and bake them in a quick oven until they -are just tender. They should. if anything, be rather under than over cooked. Next scoop out the inside of each crust so as to leave a- hollow case.- Brush the cases over with beaten egg. and coat with crumbs. Then fry a golden brown fin hot fat, and drain there well. For the mixture; Beard and halve- the- ovsteds, oml save any liquor from them. Heat the sauce and cream. Add tboysters and their liquor.- Make them thoroughly hot, without- letting them actually boil. If they boil thev will become tough, and the sauce will curdle. Season carefully, then fill in the eases with the mixture, heaping it up ■gently. Serve at once. N.B.—lf liked, a little chopped parsley could be sprinkled over the tops of each, or a few shreds ox chilli. Puree of Carrots. —Required: Sjx ■ large carrots, four sticks of celery, two onions, two ounces of dripping, four l $ ounces of ham. three pints of stock, Igff -one teaspoonful of castor sugar, salt jjjMKt --and pepper. Peel the onion and wash ■ifboS the celery, then cut both into slices. the carrots, and cut off all the *#fed parts. Then cut the ham into small dice. Melt the dripping in a saucepan. When it -is hot, put in the oiuon and 'celery, and fry them carefully. Next put in the wed part of the-carrot and the bam. Put %-be Iva on tiio pan, and let the contents cook gently ror ten minutes; then pour in the stock, and''cook until the vegetables are tender. Next rub all through a sieve, put the puree back into two pan, having first rinsed it -with water, bring to the boil, ekim it well, and lot it -cook for about ten minutes. Add sugar, j salt, and pepper to taste. Serve m j a hot tureen. . Tipsy Cake. —Required ; Four, round, Ilat sponge cakes, quarter-of a pound each of macaroons and ratafias, a pound pot of jam, quarter of a pound of sweet almonds, quarter of a pound of glace cherries, one pint of boiled custard, one pint ox sherry or home-made wine. For tho whip: ono pint of cream, castor sugar, and vanilla to taste. For a cheaper variety : Use quarter of a pound of either macaroons 01 ratafias instead of both, and only wo ounces each or almonds- §nd cherries. Make a less rich custard. Use a rruit syrup flavored with wine instead of -all wine. No matter winch yon may be making, lay the macaroons or ratafias, or both, in some of the .wine to soak 01 half an hour before you want to make tho trifle, as they are so hard, kpiea one side of each cake rather tlncpy with jam. Put- one cake on the dish in which the trifle is to be served, keeping the iam side uppermost. Next put a layer of macaroons, etc, then more cake* and -so on, until all the cake used. End with a round of cake, I this tie with the jam downwards. t a j ve a clean skewer and pierce a lot of holes right through the trifle. Then pour the wine over slowly, and as it falls m ° the dish take a spoon and again renonr it over the cake until the whole is' well soaked. This should he cons some- hours before the' trifle' is to be eaten. Next; pour over the cold costard. Whisk the- cream until it will "?■ -just hang on the whisk. Sweeten and flavor it to’taste, and heap it over the custard. Shell and shred the almonds, and exit the cherries in halves. Stick the almonds in rows down--the trine, and ornament- it- prettily with the cherries. * '- Cl ' £ Bread Omelet. —Let one tea cupful o. milk come to a boil, pour it over one teacupful of bread-crumbs, and stand a few minutes. Break six eggs

irig pan, conta I? 111 ? \ nto a -hot fryof butter boiling h% t ‘V wi spoon f ul ; slowly and wh™ I,™ 1 V lO omelet : out in . fry to i Potato Fillets —p»r» C potatoes thin- cut 4 SIOO tlle in small Fillets u,? 1 ' 11 ’ lf you like, Ills M nt^, Ul “ mI out with a sk iminer J 'ind° r t t;iko boil »p the la™a'tin drm a lL lb T ; book, ami fry till ;io„o P T & pliiT oauses the fillets to on-ell up Z d A TRUE DRAWING-ROOM. iE™sr snij, with the stiff arrangement of flio furniture, the little tables covered with F a orname T nta > tho - unused suei; ?l, t e rc ; o,n - } often wonder in dinner A "'here the family sit after dinner A true drawing-room ought, m my humble opinion (the ideals of an old bachelor are apt to be visionary), to be t ip social centre of the house fit should be suggestive of comfort, of sincenty of culture,: and of taste; it should have plenty of deep cosy chairs and tables that can be used, not pitlatls for the unwary in -the shape of wobbly little affairs covered with silver ornaments and fragile china. There should be a cheery fire burning all day in the winter months, a veritable altar ure, sacred to the Lares and Penates, the gods of the household. It should be a room that a tired man would come home to with a sense of untold comfortwhere he would find a cheerful, becomingly dressed wife and happy children. How many modern drawing-rooms could answer such a description or fill such needs? Another kind of room that grates horribly upon my aesthetic sense is what I call the tawdry drawing-room, wherein pettieoated and not over-clean lamp-shades seem to fill every available corner, and tinselly silk scarves are draped over chairs, mantelshelf,' and picture-frames. I was at a. house recently where the rooms were certainly not over 15 by 20 feet, and there were five huge tissue paper monstrosities in the way of lamp-shades which had evidently seen service all the winter, and they were trimmed with artificial flowers. Could there be -anything more meretricious or barbarous? And yet it was in» the house of an educated worn- - an, one holding a good social position, 1 and who doubtless thought her room ( very pretty and up-to-date. I may be a lonely old bachelor, but by Jove! when I see a room like that I am thankful I don’t own a -wife or a draw'- , ing-room.”