THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2757, 11 March 1910, Page 3

THE LADIES’ WORLD.

THU TABLE. Veal Cutlets and Macaroni.—Required —Three-quarters of a pound of veal cutlets, one egg, three ounces of chirk fied dripping, three ounces of macaroni, one frill of tomato puree, rashers of ha. con. Out the veal into cutlets, flatten them so that they are rather thin, - dip into egg and breadcrumbs. Arrange the cutlets side by side in a stewpan, with three, ounces of clarified dripping and set over a slow fire. Let the cutlets coo'k for 10 minutes, then turn, and allow the same time to the other side. Arrange them on a long dish, and place round them the macaroni, boiled, and then warmed in the tomato puree. Garnish each cutlet with a tiny rasher of bacon and a suspicion of chopped parsley. Potato Scones.—Half a pound of mashed potatoes, salt, one egg, six ounces of flour, two ounces of butter, one teaspoonful of baking powder, one gill of milk. Rub the butter into flour, add the unit and the baking powder. -Mix this thoroughly with the mashed potatoes. Beat up the egg with a little milk add it to tile mixture, and work it into a. dough, using the needful quantity of milk. Roll out on a- floured board about half an inch in thickness, and stamp out some rounds two- and ahalf inches in diameter. Place them on a buttered baking tin, brush over with milk, and bake in a quick oven about fifteen minutes. Serve the scones funand well buttered. Beefsteak Pudding.—One pound and a-half « f rump steak, two ‘kidneys, popper, sect crust. Chm> three ounces of suet vc-rv finclv, mix it into half e pound of flour, add a little salt, and mix into a smooth paste with a little milk or milk and water; roll it out and line a .creased pudding basin with it, reserving a "ieeo to go over the top. (at up the meat .in small square pieces, and the kidneys in pieces. Put a little of tlie steak and kidney into the basin, sprinkle it with Hour and pepper, then fill up the basin with the steak and kid ncy, adding more Hour and penner. Pour in a little water, put the piece- of paste over the top, and press t-lm edges very well’ together; out a little hole m the t- of the. cover. Bake in a good oven for one hour and a-half to two hours. Turn it very carefully out o> the basin and serve. Tomatoes in Butter. —Six nice tomatoes. two tablespoonsful of breadcrumbs, one tablcspooniul of chopped parsley, three eggs, one pint of milk, one tab.es|K>onful of butter (oiled), hall a teaspoon ful of lemon thyme and grated lemon, half a toaspoonful of nutmeg and miico suit, pepper, and half a pound ol flour. Make a hatter of the pmt of milk half a pound of flour, and two eggs’ salt to taste. Let it stand while the tomatoes are prepared thus: Put them into boiling water t-o loosen the skin. Remove it and make a cavity in each tomato by taking out a little of the pulp. Mix the breadcrumbs, parsley, thyme, butter, spice, and seasoning in n bowl. Moisten with beaten egg and tomato pulp. PtufF the tomatoes with this, and place them in a very libera!! 7 .- greased baking tin ; pour the batter over, and bake in a good oven from three-quarters to one hour. Cut into neat squares, and serve very hot. A little grated cheese mav be sprinkled over the batter before serving, if liked. A Cheap Cake for Children. —One pound of flour. Jib currants. brow r . or white sugar, -Jib butter or dripping. 2 eggs. 2 tablespoonsful of treacle, 1 tcaspooiH-ul bicarbonate of soda, half pint of milk. Mix the flour and soda, rub in the butter, add sugar and currants, then the treacle. Veil beat the eggs, add the milk: beat all well to g-ther: put into a largo, well-hntterod cake tin, and hake in a moderately hot oven for about an hour and a half. This makes a large, rich looking cake. HOUSEHOLD HINTS. •lapanose matting may be much improved and cleaned by being sponged with strong salted water. The water must not be allowed to i-ink through. Stains on china can ho removed by rubbing them with salt or a finoly-pow. derrd bath-brick. Soda must never bo used in washing china with gilding on it Saucepans should be thoroughly dried before they are put away after being used Water loft in them causes rust, which gradually eats through the. metal If a double laver of brown paper is put under oilcloth •->“ American leather on tables and shelves, especially - -•-••• the edges, the oilcloth will last three times as long as if laid on the bare wood.

To test the heat of an oven, lay a piece of white writing paper on the shelf, shut the oven door for a minute and if the oven is the right heat for baking pastry or cakes the paper will h.ave turned a dark yellow. A .mixture that will remove any kind of oil stains from the finest fabric without injury may be made from one quart of water (rain water, if possible), 2oz ammonia, one teaspoonful saltpetre, and loz of shaving soap, which must be rubbed in by the ai-d of a- small pad of cottonwool.

Make a pillow covering of any pretty material, and fasten one end of it by means of buttons and button-holes. Then make a soft woollen scarf or shawl, which will fold easily into the pillow-cover, and button it in the caso. On the boat or train a comfortable pil_ low or a light extra wrap will thus be available.

A very old fowl can bo made as tender as a young chicken if cooked in this way: Rub the fowl all over with lemon juice, which whitens the flesh and improves the flavour. Then wrap in buttered paper, and steam for two or three hours until don () . If preferred, the fowl may be roasted after partially steaming. To prevent the damp and' cold air from penetrating the bed during the day, and to keep the warmth from escaping at night, take a whole newspaper and spread it evenly all over the counterpane, or brown paper would do bettor. The cold or warmth cannot get awav through the paper, either day or night. A trial will prove that this wil] he'equal to an extra blanket during thenight in winter. Cheese that has become- dry ran be pounded on a plate with a knife, or, better still, in a wooden bowl with the end of a rolling pin and a small piece of butter-mixed. Then it can be used, seasoned with popper, for sandwiches, and the. remainder, well, pressed down, stored in a covered jar. It can also bograted and used for cheese dishes.