LADIES’ COLUMN

Franklin Times, Volume 9, Issue 681, 4 November 1921, Page 2

LADIES’ COLUMN

(By Ru-ru,”)

Veal and Ham Pie, 21bs veal, %lb boiled ham, 2 tablespoonfuls minced savoury herbs, 8 hard-boiled eggs, % pint water, % pint good strong gravy, crust. Method.—Cut the veal into nice square pieces, and place a layer of them at the bottom of a pie-dish. Sprinkle over some herfos seasoning and eggs, cut in sliced, Cut the ham very thinly, and add a layer of this. Proceed until the dish -is full, the ham covering on' top. Lay a good puff pas'te on the ecrge of the dish, and pour in about % pint of water and gravy. Cover with crust, and ornament it with leaves, Brush over with yolk of egg, and bake in h<yt oven for one hour or longer. How to Cook and Serve Tripe. I Thoroughly clean and dress the tripe. Cut "it into squares, and put on to boil in cold water (barely cover)', Ci|t up a large onion, and add. Simmer gently fan about 3 hours. Drain water off and add hot milk, pepper and salt. Thicken with flour, as for ordinary saucev When sufficiently cooked, serve. Add parsley finely chopped if liked. Calves 9 Brains. 1 onion, 1 tablespoonful of vinegar, 2 cloves* salt and pepped. Lay Ithe brains in cold water, to whiten them. Then put them in a stew pan with a little water, and the above ingredients. Simmer half an hour. Then lay them on a sieve to drain. When cold cult into slices, dip them in egg aiid bread crumbs, ancf fry in fresh dripping. / Leg of Mutton, Stuffed. Small leg of mutton, bone it without spoiling the skin, and cut off seme of the fat. Fill the hole with ordinary seasoning (bread crumbs and herbs, pepper and salt), the same as for roast chicken. Sew it up underneath. Bind and tie up compactly and roast for 2% or 3 hours. Boiled Carrot! Pudding, %lb bread cnumbs, 4oz suet; 4oz stoned raisins, 9ilb carrots, %lb currants* 3oz sugar, 3 eggs, milk, % nutmeg. Method.—Boil the carrots till tender enough to mash .to a pulp, add the remaining ingredients and moisten with sufficient milk to make the pudding to the consistency of thick batter. Put mixture into buttered basin, tie it down with a clo.fi and steam for 3 hours. Apple Sponge. Half cupful of sugar, creamed with 34 cupful of butter, add 2 well-beat-en eggsf, 4 tablespoonfuls of flour, with which is mixed 2 tablespoonfuls of baking powder, enough milk to make consistency of jam sandwich mixtujile. Stew apples and) pour mixture on hot fruit in pie dish, and bake for about 20 minutes or halt an hour. “Laundress” asks for a good recipe for household soap. “Ru-ru is giving two very good and easily made recipes, / Household Soap. 6141 bof clean fat, lib caustic soda, 141b“resin., %lb borax, 2 gallons of water. Boii these togethei loi ~ hours. Remove from fire and aacl half cupful of kerosene. Stir up with a stick or wooden spoon. Pour into a box which has been lined with a damp cloth, and put aside to sec. Next day cut into bars and leave to dry. Soap (2). A good, common, hard soap may be made from clean tallow or lard or ordinary, dripping from roasted meats well clarified, and caustic soda. I caustic soda may be obtained from any grbeer. A lye of average strength is made by dissolving it in water in the proportions of about 21b to the gallon. A given quantity of grease is melted at a low heat, and a quarter of its weight in lye is then added Sn small portions, with constant stirring. When incorporation has been thoroughly effected, the mixture must be kept at a gentle heat until saponification appears to be Pour into frame or boxes to set. Cut ■ into bars when quite cold and set,

AN EXCELLENT SUBSTITUTE FOR BUTTER.

In a flourishing dairying district it may seem somewhat unnecessary to give a recipe for a substitute for butter, but in these days of economising it may be found useful where there are large families. And the “Times” has so wide a circulation in towns and villages, and gets into so many homes of which the owners have no cows, that no doubt there will be many who will be glad' to get a cheap substitute fori cooking butter.

A most excellent substitute may be got by boiling a good big marrowbone and rendering half a lb of suet or other good 1 beef fat that has not been cooked! on meat. Blend both together by melting in slow' oven, but do not let it boil. Then strain. A soft, rich, highly-coloured fat results. “Ru-ru” always uses this for pastry, and also puts a little of it in rich cakes, with excellent results.

THINGS WORTH REMEMBERING,

When mending broken china, always plqce it to set in a large box filled with sawdust. By this means it is easy to stand the article in any desired! position, so that its own weight holds the pieces irk place, while the cement is hardening.

By applying a little carriage varnish, with a camehs-hair brush, to the edge of broken china, the parts being neatly joined together. The fracture will, when thoroughly dry, be hardly perceptible, and the china will stand fire and water, When required for immediate use, put the yolks of eggs in a basin and just cover them with cold water, place a plate on the basin, 1o exclude the air, and stand in a" cool, dark place until wanted. STILL HOPE, > Two men going along a road were arguing about the age of a woman when she gives up hope of marrying On seeing an old woman tottering along with a sticK, they decided to ask her. Turning to her, one of them said : “Can you tell us wha£ age a woman is when she gives up hope of marrying ?” She looked amazed, but smiled as she replied, in a very shaky voice : “Ye’ll have to ask somebody ouldler than me !” THAT COMMA! The husband of a pious woman, , having occasion to make a voyage, his wife sent a written request to the parson of the parish, viz.., “A person having gone to sea, his wife desires the prayers of the congregation.” The parson, who had not examined the consents of the paper, gave it as follows “A person having gone to see his wife! desires the prayers of the congregation,” Mrs Cuff, (the winner of “Ru-ru’s” first prize for best cake recipe), has written acknowledging the receipt of the box of chocolates (she has only now received them, having been away from home). She adds : “They are delicious chocolates, and so beautifully got up that the box itself will be as useful as it is ornamental. The recipe that I sent is a. very old one), as it has been used in our family for over thirty years.” '