LADIES COLUMN.

Franklin Times, Volume 9, Issue 685, 18 November 1921, Page 2

LADIES COLUMN.

(By “Ru-ru”) M.F. writes to “Ru-ru,” saying:— “1 noticed a few weeks ago your valuable hin'ts on spring cleaning, and am wondering if you can suggest how ; to renovate a kitchen table, which has too rough a surface to plane satisfactorily.” “Ru-ru” can make an excellent suggestion, which is to have a tin-covered table. “Ruru” herself has one, and it is certainly one of the most convenient pieces of kitchen furniture. Get a large sheet of tin from a tin-smith and lay it flat over the table turning the edges of it under the edge of the table, pressing jt all down perfectly smoothly. It is so easily washed and kept clean, and proves most useful in so many ways. Hot dishes and pans can be put on it without doing any injury, which a linoleum-covered table would not stand. One of the nicest .things about a tin-covered table is its appearance—it makes the whole kitchen look bright. If M.F. adopts this suggestion “Ru-ru” is sure she will feel amply repaid for trying it. Whitebait Friiters. Ba.tter for % pint of whitebait— I dessert spoonful of flour, mixed smooth, with 2 dessert spoonfuls of milk. Add 1 egg well beaten, pepper and salt to taste. Method.'—Wash whitebait, dry it in a cloth, and add it ,to the batter just before frying. Fry in spoonfuls in a frying pan. One dessert spoonful of mixture makes a nice sized fritter. Cook one side, then turn and brown the other. Drain on paper and serve at once. Garnish with parsley. If cooked too much ,the whitebait will be tough. Lobster Salad. I tin lobster, % pint mayonnaise, some lettuce, a little aspic jelly, 2 or 3 hai’d-boiled eggs, some beetroot, tomatoes or cucumber. Method'.—Cut flesh of lobster into convenient-sized pieces, reserving a few of the best pieces to ornament the salad. Prepare some of the lettuce as for ordinary salad, mix lobster and lettuce together with mayonnaise, garnish with aspic chopped finely, the eggs cut' irito quarters, and any of the other garnishes. Potato Puffs. Ingredients: Potato, flour, egg, salt and pepper. Method. —Take some boiled and washed potato, say about 2 breakfast cupfuls, and half cup flour, pinch of salt and pepper, 1 egg very well beaten. Mix all together into a paste (no water). Have ready some cold meat, chopped and seasoned, add a little gravy, but do not make too moist. Roll pastry out and cut into .rounds. Put a little meat in the middle. Fold over and press edges together. Fry in boiling fajt—a good deal. Turn once; they cook in a time, and are very nice. IHollie’s Pudding. Ingredients: Some stale sponge cake, stewed apricots, 2 eggs, IXA1 X A pint milk. Method, —Butter a basin and put in a layer of cake, then one of apricots, and 1 so on until the dish is full. Beat the eggs, add sugar to taste, mix with the" milk. Pour gently over the pudding and steam for an hour and a half, and serve wilth cieam. Baking Powder 1 . Pass through a fine sieve Boz flour, Boz carb. soda, 4oz tart, acid, 4oz of cream of tartar. Mix well and store in well-corked bottles. Yankee Cake.

Three-quarters cup sugar, 2 teaspoonfuls butter, 1 egg, 1 tea cup of flour, 1 tea spoonful carb. spda, 2 ditto cream of tartar.. Bake in 3 jtins, colour one with cochineal, one with chocolate, 1 yolk, half cup milk and tea spoonful of vanilla, 1 x /-z plain.

Filling for above: 1 cup water, y 2 cup sugar, 2 large dessert spoonfuls c. flour, *2 tea spoonful vanilla. Boil 2 minutes. When cool beat well the white of egg and: add,

HOUSEHOLD HINTS. To insure well-baked cake have two cake tins of .‘the same size. Put the cake in one and turn the other over the top so ,that the rims meet. A cake, cooked in this way will cook in less time than in the ordinary way. After washing babies’ woollen boots or bpnnets, stuff them with soft crumpled paper jto dry. This prevents them shrinking and keeps them a good shape. Gasolene cleans nickel plating quickly and well. Soak all new lamp wicks in vinegar and dry before using. They will last longer and burn more brightly.. Put a small piece of sal't in the reservior of the lamp. The oil will give a clearer light. When eggs are scare a dessert spoonful of vinegar in a little milk, added to one egg, will be equal' to three eggs for cake-baking. Add a few drops of vinegar to the stove polish instead of water, and a much brighter effect will be obtained With less work. TO BE A “LADY.” A prize offered by the “Gentlewoman” for the best definition of a lady was won by the following effort :—To be a lady means rightly, to be a gentlewoman who shows by her every word and action a sweet and gentle dignity with' a gracious charm of manner. A woman whose heart is pure, and true, who is tender towards., all suffering, who sympathises with those in trouble, and is ever ready to give that which costs her some effort and self-denial. A lady thinks no work derogatory, and no one is deemed too low £o receive courtesy and kindness. She is pure and good in every detail, of life, a true friend and a “ministering angel’ in sorrow and in sickness.

Here is one good point about all big troubles—they eat up the little ones.

Too many people gaze through the back window of discontent, while the front do.or of promise stands ooen. Let him who has bestowed a benefit be silent. Let him who received It tell of it.