LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 646, 1 July 1921, Page 8

LADIES’ COLUMN.

(By “ Ru-rh./’)

Correction,- —Owing to printer’s error the word “fruit” was printed “juice” in the recipe for apricot jam in Hist week’s issue. \ A SAVOURY DISH. I ‘ ■ v, As rabbits are much better in quality during the winter than they are at any other season of the year “Ru-ru” is giving a recipe for cooking them that will be found to be most palatable. The übiquitous bunny is not so much of a favourite on the table in New Zealand as it is in most countries. Perhaps we should value it more if it were a little more difficult to obtain. But, properly cooked, they are by no means to be despised,' and done according to the following recipe they will be found almost equal to chicken, the rabbity flavour that many people dislike practically disappearing. At the risk of giving some of her readers the opportunity to call out “Chestnuts, “Ru-ru” cannot refrain from telling a story that has amused many generations of cooks. In an old cookery book written nearly 200 years ago, the authoress, Mrs Glasse, commences her recipe for cooking a hare with “First catch your hare).’ It is good advice, no doubt, but perhaps a little too obvious for modern requirements. ! - f SAVOURIES. Roast Rabbit. Choose a nice plump rabbit and dress it in the usual way, being careful to keep the flap intact. Let it lie in salted water for 20 minutes, then dry well on clean towel and stuff with the following seasoning:—2 breakfastcupfuls of stale bread crumbs, 2 tablespoonfuls of very finely chopped beef suet, % cupful chopped currants (this last is a very necessary ingredient), piece of butter size of walnut, chopped parsley, thyme, pepper and salt to taste. Mix all together and fill the body of rabbit. Sew up and catch the legs down m place and put in a saucepan containing about a pint of boiling milk. Simmer slowly for 2 hours, then remove to baking dish and sprinkle with flour, cover well with dripping and place a few rashers of bacon on top. Place in very hot oven to brown about half an hour. Serve with bread sauce and any vegetables in season. > Lobster Cutlets. An Excellent Luncheon Dish.—l lebster (or if unprocurable large tin of preserved lobster), loz butter, loz flour, 1 gill milk, 2 tablespoonfuls cream, 2 tablespoonfuls lemon juice, cayenne to taste,- Melt butter, add flour,'then milk; stir till it leaves the side of saucepan; then add lobster chopped, then cream, lemon juice, salt and cayenne. Mix well and air low to cool, form into cutlets, dip in egg and bread crumbs and fry in plenty of fat. j Jpst before serving place claw of lobster in end of each cutlet, or if tinned lobster is used, a piece of macaroni. These look as nice as they taste. Endian Toast. loz butter, 2 eggs, 2 teaspoonfuls anchovy paste, teaspoonful chopped capers, pinch of cayenne. Melt butter in saucepan, stir in eggs, etc. Place over clear fire in enamelled saucepan and stir until mixture begins, to set. Spread on squares of hot buttered toast and serve on hot

dish. Must not be allowed to stand.

Fish Pift Take remains of cold cooked smoked schnapper, shred with two forks until it is all in flakes; then make some melted butter sauce in the usual way, adding when made a dessertspoonful of essence of anchovy, 1 good lump of butter and cayenne to taste. Mix all together with fish and put into a well-buttered pie dish, sprinkle a' thicic layer of stale bread crumbs on top and dot little pieces of butter here and there and bake for about half an hour in moderate o\?en. The crumbs ought to be nicely browned. This is a nice breakfast or luncheon dish. A 1 few oysters added ate a great improvement. PUDDINGS. Sky Pudding. ; / • ' ' * .. One cup flour, *4 cup sugar, % cup milk, 2oz ! butter rubbed with flour, 1 egg, 1 teaspoonful baking powder. 1 Put layer of jam in bottom of basin or mould; pour in the mixture and steam one hour. Serve with jam sauce, (See Chelsea pudding). Countess Funding. Four rather full tablespoonfuls sago, soaked in teacupful milk (overnight), 1 tablespoonful butter, 1 teacupful bread crumbs, 1 teacupful raisins, 1 teaspoonful carb. soda mixed with tablespoonful of milk, % cupfulful sugar Steam in buttered mould for 3 hours Serve with cream or lemon sauce. Housewives find it difficult to make puddings just now, eggs being scarce. The following recipe has no eggs and is a very nice pudding;— Nathalie Pudding. *2 lb flour, 1 small teaspoonful carb. soda, 2 teaspoonfuls treachel, 1 small cup currants, 2 tajjlespoonfuls sugar, a little lemon peel, %lb suet finely chopped/or 3 tablespoonfuls butter, 1 cup milk. Steam 3 hours ana serve with cream. Another eggless pudding. Agatha. 6 tablespoonfuls flour, 2 tablespoonfuls sugar, 2 tablespoonfuls dripping, 2 tablespoonfuls damson jam, 2 leven teaspoons carb. soda, nearly teacup milk Steam for 3 hours Serve with cream or sauce A Nice Fruit Pudding. A particularly nice pudding is made with tree-tomatoes, which are now in season, and can be obtained at most of the fruit shops in Pukekohe. Make a nice light crust (as below), butter a pudding basin and line it with the ctust. Cut the fruit across in 3 pieces (peeling first if preferred) (and fill up the basin, sprinkling sugar in between the layers, add teacup of water, put lid on crust welting edges of paste to join, and tie a double piece,of butter paper over top (if the mould has no lid to it) to prevent the water from getting in, and steam for 3*4 hours. Served with cream will be found quite delicious. •

Suet Crust for Boiled Puddings. lib flour well sifted, saltspoonful salt, good teaspoonful baking powder (Edmonds’) and enough water to mix into stiff paste. This is a nice recipe for all boiled fruit puddings, or if currants or raisins are added to the mixture and a little sugar, will make a good children’s puddirig. CAKES Raroa Cake One teacupful sugar, }&lb butter, 1 tablespoonful golden syrup, 3 eggs, 2 breakfastcupfuls flour, 1 heaped teaspoonful baking powder, add Pipkin essence and sultanas or currants. (Pipkin essence is a much superior brand of essence, and if once used the cook would use no other.. Quite a different flavour to any other kind).

Walnut Cake (Excellent). 6oz flour, 4oz butter, 4oz sugar, 4oa grated walnut, grated rind of half £ lemon, 3 eggs, 1 teaspoonful baking powder Mix together 'and bake it moderate oven Icing for same—*4lb icing sugar* loz grated chocolate (cocoa can used), essence vanilla to taste, I good tablespoonful of warm water. Put all into enamelled saucepan and melt on stove until about the consistency of thick cream, then pour over cake ’(do not let mixture boil or spoil). Place walnuts here and ftuj over cakei If any of the checß||jl mixture is left over, it can ahH|||| be melted by standing the dissSEß hot water and used again in the way. I Filling— l cup sugaj*, 1 cup *4 teacup of finely chopped walnuts:! Place in a double boiler and/ boil fori three-quarters of an hour. Let aboil and then beat until thick enough (o| spread between cake. V-i'B •' Plain Luncheon Cake. I Suitable for Children’s School Ltuich:l lib flour, 2 level teaspoonfuls carb. I soda, 4 teaspoonfuls cream of tartar,! y 2 lb butter, 6oz sugar, 2 pieces lemorfj peel, *4lb currants, %lb raisins* 44M eggs, 1 cup milk. Bake in square tin. Ice Cream Cake 7 '7 One cupful sugar, *4 cupful butter,, *4 cupful milk, 2 cupfuls flour, 2 tea->~ spoonfuls baking powder, 1 teaspoonful essence vanilla, whites of 3 eggs. Bake in two sandwich tins. Frosting for same—Yolk of 3 cggis, 1 cup icing sugar, % teaspoonful essence vanilla. Beat for ten minutes and put into cakes soon as ,they u come out of oven, and on top. A. Good ’Sponge Cake. Eight eggs, lib sugar, %1-b -, flout, Beat eggs alone for few minutes,/.: then with the sugar (which should be previously warmed) for % hpUr. Then mix in the flour, well sifted. Bake in paper-lined tin for 1% Hours in oven just moderate. ' rff * i WRINKLES FOR THE KITCHEN. ' asaM When a big ironing has to be* done what a relief it is to the feet to ussv a cushion to stand on while ironing. It can be made from an old .quilt fo-ded and covered by a piece of car> ! pet. Until it has been tried novone can believe the r est it is to tired feet., v Instead of keeping in 4 water, which will make it turn low, put it into an air-tight jar in a* cool place, and it will keep ffeSh and green for quite a long time.. 7 ■ -jW Vaseline stains will copie out or any fabric if soaked in kerosene before soap and water touch them. 7 ' pi _ V'.^' To clean finger marks on doors, rubV them with a clean piece of flannel dipped in kerosenes. The marks will disappear like magic . Also a dessert* spoonful of kerosene in cold water (about two pints) is the best and / quickest method of window cleaning.

To whiten kitchen tables, floors, : etc, mix together %lb sand, %!bsoft soap and 4oz lime. Work all together : into a paste with wooden spoon. When scrubbing lay a little oh the board and scour as usual and rinse with plenty of cold water. Wood - thus treated will be beautifully ' | white. ! • .-ii-