THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2719, 26 January 1910, Page 3

THE LADIES’ WORLD.

THE HOME. (By E.T.W., in the “New Idea.”) When the ehildrcn come in ufc the gate, With a clatter of tongue or ball, Down goes my work—down with a jerk, And I ill as ten to meet them all. A little while only a child, And a long, long time a man ! So a.s I’m the mother and queon of the. home, 1 brighten it all I can. When the children go out at-the gate With, flowers, rice, laughter and tears; - Farewell I wave, looking so brave, And hasten to smother my tears. A little while only a bride, And a long, long time a wife, So I counsel gravely, work well and bravely. And love will dwell in your life. When the children go out at the gate All hidden by death’s solemn pall, My heart nigh breaks, with sorrow aches, And yet 1 must comfort them all. A little while only in death, And a long, long time in bliss; So as I am mother and queen of the home, J. solace my grief with this!

TOMATO RECIPES. Broiled Tomatoes. —In choosing tomatoes for boiling be careful to have them large and fresh. Do not peel them, but slice them in pieces about half-inch thick, and broil them for a few minutes upon a gridiron. ‘While they are broiling mix together in a cup a little warmed butter, pepper, salt, half-tea-spoonful of made mustard, and a little sugar; dip each piece of the broiled tomatoes into this mixture, and arrange them on a hot dish. If any of the seasoning remains heat it to boilingpoint and pour it over the> tomatoes. Tomatoes a la Levornese.—lngredients: Some stewed tomatoes, or tomato puree, 4oz cooked macaroni, loz good sized mushrooms, and a layer of tomatoes, and season to taste, grated Parmesan and Cheddar cheese. Well butler in a fire-proof dish, put in a layer of macaroni, half of the mushrooms, and a layer of tomatoes, and season to taste; then another layer of macaroni, rue remainder of the mushroms, another layer of tomatoes, and a little more seasoning. Cover all with a layer of grated cheese (Parmesan and Cheddar mixed in equal parts), put into a moderate oven, and bake for half an hour, and serve at once. Macaroni is best bought from the places' where it is made to ensure its freshness. A Delicious Breakfast Dish.—A very agreeable dish may be prepared thus: — (.'rush some dried breadcrumbs very fine. Cut some large tomatoes into slices about a quarter of an inch thick, cover them with beaten egg, and then with the breadcrumbs. Repeat this process three times, allowing an in_ terval of five or six minutes to elapse between each coating of crumbs. Then fry the slices a light brown color in lmt fat, and serve very hot with a gar nisi' of parsley. Dried Haddock with 'Tomatoes.—lngredients : One dried haddock, 1 onion (sliced), loz butter, 2 ripe tomatoes (s)iced), pepper and. chopped parsley. Let the haddock soak for six hours in cold water, then drain/ off the water, and replace it with boiling water. Allow the haddock to soak in this for another two hours, then remove the bones and the skin, and break the fish into flakes. Put the butter into a saucepan, and when hot put in the •sliced onion and fry until soft. Add the sliced tomatoes and cook for two minutes, then add the fish, pepper, and parsley, shake all over the fire until thoroughly heated, and then serve. A National Spanish Dish.—Break some codfish into small flakes and cut some Itomatoes, sweet red peppers, and cut an onion into thin slices. Put a layer of the codfish at the bottom of an earthenware pot, then put a layer of the tomatoes, peppers, and onion. Repeat this until the dish is full, adding salt and pepper to taste, and being careful to have a layer of tomatoes on the top. Pour a little olive oil over all, and cook in a moderate oven until tender.