THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2606, 14 September 1909, Page 3

THE LADIES’ WORLD.

THE TABLE. French Steak.—Dissolve 3oz of butter or dripping in a" pan, and when quite hot put in some steak about two inches thiek; turn it constantly till brown. Take the steak out, and put it in a pan with a tight cover, adding a few peppercorns and three cloves, into the frying-pan put a Jittle sliced onion and carrot, also some chopped parsley. When nicely brown, lay these on the steak and pour round a little stock, adding tile peppercorns and cloves. Cover the pan closely, set it in a saucepan of water which reaches half way up the pan, and let the steak cook slowly for two hours. Baste constantly, and serve with a little gravy and chopped capers. Shortcake.—One quart of flour, one teaspoonful of salt, two teaspoonfuls of baking powder, two tablespoonfuls butter and a pint of milk. Sift togegether the flour, salt and baking powder, rub in-the butter, which , should be Void, stir in the milk and mix to a smooth dough. Divide into half and roll out in two pieces the size of a large dinner plate. Bake in greased pans in a hot stove. Lemon Conserve for Cheese Cakes.— Take a quarter pound of fresh butter, one pound of powdered white sugar, six eggs, and three large lemons. Put the butter in a stewpan. When dissolved add sugar, the yolks of six eggs, the whites of four well-beaten,' and thegrated rind .and juice of six lemons. Stir the. whole . mixture over the fire until it is as thick as cream. Pot and tie down; this conserve will keep good for months: When used; add a slice of bread soaked in milk; strain off the milk and remove the crust. * Escalloped Cauliflower. —Boil the cauliflower until perfectly tender, then drain and chop-into small pieces. Put into a buttered ba'king dish with layers of chopped hard-boiled eggs and add the following cream dressing. Put into a hot saucepan two tablespoonfuls of flour and two of butter, mix and add one-half pint of milk. Stir until thick, season to taste. After pouring the sauce oyer the cauliflower put grated breadcrumbs over the top and bake until brown in a hot oven. Rice Snowballs. —Wash two teacupfuls of rice in several waters and boil in one cupful of water and- one of milk. If the rice is not done when the milk and water are absorbed, add a little of each. When tho rice is tender, flavor with a little vanilla and pour into moulding cups or mould, into small balls. When the balls are cold -lay them in a deep glass bowl and pour over them a rich custard made as follows: Heat a quart of milk until'it is nearly, boiling, stir in a tablespoonful of cornstarch dissolved in a little cold milk, three well beaten eggs and four tablespoonfuls of powdered sugar. Let it boil once or twice, flavor with vanilla and set aside to cool. Cocoanut and Rice Mould.—Required : Four ounces of ground rice, two ounces of desiccated cocoanut, one quart of milk, 2oz of butter, sugar to taste, cochineal. Mi£ the groiind rice and - cocoanut; and take sufficient of the milk to make a smooth paste. Put the .rest of the milk on to boil with the butter, stir it into the cocoanut and rice,* and put on to boil, stirring it well till quite smooth, and it tastes cooked. Pour half into a wet mould, then color the rest with cochineal, and add it carefully to the -white part. “When cold, turn out and scatter cocoaku 1, over the shape. HOUSEWIVES’ NOTES. The Dressing Room: It is a good plan to 'keep a piece of chamois leather at hand and to rub the face with it after it has been washed and dried, and also when it feels hot and tired. It will give almost tho effect of powder. The - leather should, however, be frequently washed in warm, soapy water. and hung up to dry in an airy place, and be rubbed frequently while it is being dried, to make it soft. The Cellar: Equal quantities of powdered borax and castor sugar mixed well together and ' sprinkled in thehapnts of beetles is said to bo an excellent preventive. It should be done every night for a week, and very soon the insects will disappear. The Pantry: When washing china that is gilded do not put soda in the washing water, for this will remove the gilt. Soap is far uetter to use for the purpose, as this does not injure the china in the least. The Scullery: To dean tin saucepan lids try rubbing them with a,wet, soapy rag dipped in powdered bathbrick or whiting, and polish them afterwards. The Dining-room: The brass in the room may be kept bright if it i§ well rubbed o.ver after being cleaned with; a little methylated spirit, and - afterwa vduiwith a- doth which' has .been- dip-, peel in -vyhiting. It will keep bright if it is treated iff thisimaifner;for several days. • . • .- 1 - Tho Kitchen : A plain wooden, kitchen table, that has .become .discolored will be whitened if washed and scrubbed first with scouring' sand, then rubbed well with cut lemon. Leave it for a iow minutes, then rinse it well. ITie Laundry: When the clothes are pub to dry, remember that the stockings should always hang by the toes, skirts by the hem, and nightdresses by the shoulders, for this will prevent them dragging out of shape. The Work-room: Tp darn a tear neatly, use ravel lings of the material of the article to be darned and press it carefully on the wrong side with a hot iron. , 1 * .

THE IRISH WAY OF COOKING A ; POTATO.

/Half the magic lies, as a matter of fact, in tlie simplicity of th© progess. The Irishwoman first throws the toes —unpeeled —into a pot half full or cold water, then places it over a moderate fire and brings it to the boil. When, an, English cook would continue boding until a; prod with a fork satisfied lien .that, they; were ready to serve, the peasant ivoman is ot a afferent mind.' Holding a cupful of cold water in oue . hand, she . dashes the contents quickly into the pot, so as to throw the water momentarily oit .the boil. ’ ' „ This has the effect of casting all the heat inwards,, so that the- centre of the potatoes continue to coo'k while the outside, has ceased to work for the time •being with the result that no dangei is run. of over doing the outer portion at the expense of the ‘ ‘kernel, and the potato is served white, mealy j and floury throughout. , : v >\