Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 407, 25 February 1904, Page 2

Housekeeper.

ARE WE REALLY EXTRAVAGANTP observant wrifcar hazards the '&£ss the opinion that on the whole Mllk women aie more economical than men. •It sounds a rash statement,' he said, ' bacause we men are always talking o? feminine extravagance, and wishing that our womeakiad had to earn their money aa as to gain a more exact idea of its value. 5 But when I think of the household management of many thousands of women on restricted allowances, I am forced to the conclusion that they outdo men as domestic financiers. 'How they pinch and scrape and contrive week after week axid year after year under conditions which would soon drive men to launch out into the bursts cf luxury to compensate themselves for their previous 'scrimping.' . Women have for generations been trained to habits of carefulness by having to stay at home and contrive to manage on sums often ridiculously below their real neeJs. * Observe the difference between a man and a woman when the occasion arises for , them to purchase a dinner away from name. The man will* probably have a solid and costly meal; a cap of tea and bread and butter or pastry will suffice for the woman. ' Women are generally extremists whether in their virtues or their vices, and the really evtravagant woman is so extremely prodigal that her failing is of ten attributed to the whole of her sex;' T6 BOTTLE FRUIT. First be sure that your fruit is absolutely fresh, perfectly dry and soued. Having picked it carefully, and rejected any that is not quite good, place it in glass bottles or jars, and when full tie over with bladders. Plaej the jara, with some straw or hay wrapped round each, in a copper or fish kettle rather mora than half filled with cold water- Briog slowly to the boil, and directly the fruit begins to crack or burst take out the jars and fill them up with boiling: water, taking care that»it entirely covers tha fruit. Cork and fie dowH again with the same bladdsr. ]fruit preserved like this will keep any length of time, but when once opened must ba used at once. The liqaor I should be poured off and boiled with a litle sugar. If thus trestted tarts made from the Lottled fruit will ba equal to those of fresh gathered. CHEESE MERINGUE 8, Melt together two ounces of rich Cheddar cheese and the same quantity of Gruyere When this ia melted, add two ounces of batser and about half a gill of watesr. Stir till it'becomes a smooth creamy nues. Have isady boimb dried and sifted Sour, stir it in gradually till the whole forms a stiff paste, then add the yolk of an egg and seat well. Take tw&< tablespoons and grease the insides oi both, take up 3 spoonful of the paste, level it; and, by means ef the other spoon, slide it on to a buttered baking-sheet. Continue ia this way till all the paste is used up Bike steadily to a golden brown, and meanwhile beat the white of an egg to a st'ff ScotL add a dust of cayenne, and coat the meringues with this m soon as possible. A forcing bag and pips*! will-be required for this. Set the meringues back in a cool part of the oven until they'are of a deiicate brown. Serve hot, on a d'oyley,.

CHINESE "NATIVES/ Ousters in China are frequently dried for use instead of being eaten fresh. They ate taken from the aleils, pluaged for an instant into boiling water, and thea exposed to the rajs of the isun until every particle of moisture has evaporated, when it is eaid thyy will keep for a length 0? time, while preserving theiull delicacy hi their fiavour. The finest and fattest} bivalves, bred and fed on the leaves and catlings of the bamboo, are chosen for this process, those taken from the natural. beda being inferior in quality, and not sufficiently plump for the operation. ICING. Beat the whites of tour small eggs into a stiff froth j then add to them half a pound 0? ground or powdered sugar; beat well until it will stand like foam; flavour with vanilla, lemon, or rose. This will frost tha tops of two prd'nary-sized cakes. Haap as much as you deem sufficient in the centre of the cake, then dip a broadbladed knife into cold water, and spread the icing evenly over the whole surface.

Charcoal.—lt is well to keep large pieces of charcoal in damp corners and in dark places. Always use a perfectly clean esamelled saucepan for baby's food. Always see that such food is free from lumps, and not burnt.