THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2692, 23 December 1909, Page 3

THE LADIES’ WORLD.

FOR THE COOK’S CONSIDERATION

In making fruit pies damp the edges with milk instead of water ; it holds better., and the juice is. not so liable to boil over. ~ Sometimes, when baking cakes the paper with which the tin was lined sticks to a cake, and it is difficult to get off. Turn the cake on its side, brush the paper with warm water till it is thoroughly damped, and it will then peel off . quite easily. Farinaceous puddings require slow cooking to be good. It is only in this way that the starch grains have time to swell and thicken the milk thoroughly. Milk puddings for children should always cook for at least three hours in a "moderate oven, adding more milk if required. When boiling green vegetables of any kind, if you add to the water as much ground borax as would lie on a sixpence they will be much improved' both in color and flavor. Vegetables that are not quite fresh are quite tender and of good color when a little borax is added. Put a clean marble in the saucepan when boiling porridge, rice custards, etc. The marble will automatically do the stirring as the liquid cooks. Any chance of burning will be prevented. Thus the time and fatigue of constantly stirring can be saved. Remove the marble before stirring. Do not use a glass marble, or it may be splintered by the heat. -

When making puddings, always beat the yolks and whites of eggs separately, and' use the whites as the last ingredient. When tin mounds are used for boiling, or steaming puddings, remember' to grease, the cover of the mould as well as the mould itself. Lard is better for such greasing purposes, and cheaper than salt butter. In order to get the pudding to come easily from the mould, plunge the latter in cold water for a moment. A pudding-cloth is preferred to a mould bv many. This should be kept scrupulously clean,.

MACARONI FRITTERS. Boil half a pound of small macaroni or spaghetti till ouite tender, in water slightly salted, .then cut it up small, drain, and allow to cool. Atthi s stage mix in one ounce of grated cheese, and again, stirring well, .add two yolks of egg. Spread the mixture out on a dish, when cold make up into small rissoles, or round halls, and dip in good frying butter. Then fry to a golden brown in hot fat. A little chopped ham, or cold meat may be added to the mixture before it is set to cool. When in season fresh tomato sauce goes admirably with such fritters.

BROWN BREAD PUDDING. Take 6oz brown bread, 2 teacupfuls milk, 2 eggs, 1 tablespoonful golden syrup 1 dessertspoonful butter. 1 small lemon, 1 tablespoonful sugar. Grate the bread and put it into a basin with the butter, bqil the milk and pour it over the crumbs, cover with a plate, and allow to soak until cool. Add the svrup and sugar to the bread, grate the rind of. the lemou and add it, also the juice strained. Beat the eggs, add, and mix all thoroughly. Have ready a pudding basin or tin,' butter it- well and dust with sugar, dqrorate with large blue rasins, pour in the mixture, cover with a greased paper,'and steam slowly for two hours. When ready it is> turned our, and may be served with some heated tyrup.

HAIR-WASHES. Hairdressers say there is a greater demand than formerly for a cleansing fluid that is quickly and easily dried, because the standard of hairdressing and of regular attention to the hair is much higher. Women dress their hair far better than thev used to do, keeping it in a state of lightness so that it may .be 'frizzed or curled or made into light puffs. When the hair was braided down on each side of the face and brushed flat it required less care, and the period of the chignon and of the “bun” were both disastrous to anything like tasteful hairdressing for a similar reason. At one time ammonia was a favorite wash, and large quantities of it nut into water tended to make the hair light and fleecy, though perhaps a little brittle. The chignon, by the way, is returning to favor, but the front of the hair is still dressed in soft waves.

NECESSARY CARE. In jact the use or abuse of tetrachloride of carbon does not seem to be greater than that of other drugs. Much seems to depend on the way in which people apply these things. There are women who handle a hair wash marked, ‘‘To be used with care,” with the heedlessness with which they put a paraffin lamp on a small table or place lotions labelled •"‘poison” on the same shelf with innocuous fluids. Women are so particular about the appearance of their hair at present that they are ready to use anv means to'secure the desired effects, and there is no doubt that washes in which tetrachloride is used have excellent results, and save much trouble in the process of drying. The number of ladies who have their hair curled and waved at the hairdressers is on the increase. Professional hairdressers have annliances that ensure care,- and thev do not use‘dangerous materials recklessly, as private individ. auls are far too often apt to do. THE VALUE OF APPRECIATION. Never fail to show your appreciation of a friend. Do not be afraid to show your praise, for it is better to be gushing than harsh and cold. Unfortunately, we get so used to our friends that we often disregard the little courtesies, and even allow ourselves the liberty of rudeness and unkindness. We presume on friendship.much too often. Let no pettiness creep in and mar wliat is one of tho grandest privileges of life, that ’of being a true friend. And thus the dearest girl chum that has remained after all these years, when both of you, maybe,'" are getting a bit grey, cherish the sentiment all the. more, for tin's is the rarest friendship of all, and ono‘ that lasts.