LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 704, 3 February 1922, Page 2

LADIES’ COLUMN.

(By “Ru-ru.”) Savoury Baiter Pudding. (An excellent dish Tor children). Ingredients. —Any cold meat minced, or sausage is best, bilb flour, % pint milk, salt and pepper, 1 egg. Method. —Prepare a batter by smoothing the flour quite free from lumps, with a little milk, add ; the egg and beat thoroughly. Add the remainder of the milk and salt and pepper. Place the mince in heaps in in a welllbuttered dish and pour the batter over this. Bake for half an hour in a hot oven. Serve with good gravy. Savoury Suet FiidfUg.i. (Nice to serve with Corned Bee.!.) ingredients.—%lb flour /bib bread crumbs, 6oz suet, small onion, fine.lv chopped, salt and pepper, water. , Method.—Mix all ingredients well. <*>r ° Mix to dough, with water. Place mixture in well greased basin, and steam from one and ,a /half to two hou’.;s. Turn out and serve with some good gravy. Brawn. (A good recipe.) Procure half a shin of beef (not the knuckle end) and half a pig’s head. Cut most of the beef off the bone. Place the half of pig’s head in salt and water for an hour, and then well prepare by cutting out the eyes and sitting down the ear, so that it can be thoroughly scraped. Cut away any little bits that don’t look nice, and take every remaining hair off it. Then put it on to boil with the beef in cold water, not quite covering the meat. Add a heaped teaspoonful of mixed spice, and if you have any odd bits of nutmeg put them in, they can easily be lifted out aftehwai'ds. Boil the whole slowly for three or four hours or unil the meat leaves the beef bone/. Some shins (take much longer to boil than others. When done lift a 1;! the meat out into a large basin and cut up, /lifting all the hone out. Then take as muc.i fat oif the liquid as possible. Add pepper and salt to taste, and put the meat back in the liquid and mix well. Place in moulds and put awry in a coo! place to set. A very pretty supper or lunch dish can be made by

placing a small jar or a handless cup in the mould, and pouring the meat and liquid around. When it has set slip a knife around the cup or jar and remove ft, (then fill up the cavity with boiled beet-root.. File up well, so that it shows above the brawn, and garnish the dish with parsley. Norwegian Galantine. Mince up finely lib of lean beef and }4lb of bacon Put these in a basin and mix with lib sausage meat, 6ozs of bread crumbs, half small nutmeg, pepper and salt. Beaf up 2 eggs, and mix the whole together. Fom into a short roll and tie up in a well-tioured (cloth and boil two and a half hours. When done press slightly, untilcolu. Remove cloth and brush over with liquified meat glaze. American Dry Hash. / Mix one teacupful of minced cold meat with two or three teacupfuls cf potatoes mashed or cut in small pieces, a level tablespoonful of minced onion, browned in fat. and seasoning. Press the whole into a frying-pan containing a little hot fat. When crisp and brown turn and brown |the other side Ox-Cheek Brawn. Clean removing all small bones, and soak in salted water for 2 hours. Wash again, then cover with cold water in saucepan and add 2 or 3 carrots, 1 turnip, 1 onion, thyme and parsley, pepepr coins, 2 tablespoonfuls of salt, a small piece of mace, let all gently boil until tender (4 or 5 hours). Remove from the s.tove, when cool cut the meat! into small pieces, place one hard-boiled egg, cut in slices, in a mouid, already rinsed with cold water, then fill the mould three-jquarters full wjth meat. Dissodve loz of gelatine in the liquer, let it boil, then, strain and fill the mould, and put in cool place to set. Ground Rice Mould. Take a quart of milk, leave out a little and boil the remainder, with stick of cinnamon, or other flavouring. Mix %lb ground lice with milk left out, and stir into boiling ir.iik, boil gently till thick and smooth, then stig in 1 oz of bu.jter and sugar to tasise, an egg may be added ii liked. - Turn into buttered mould. When cold serve with stewed fruit or bcii-

ed custard flavoured with essence of almond*. Lemon Mould, Simmer thin rind of two lemons in pipt of water for ten minutes. Mix 2 tablespoonfuls of cornflour with the juice and stir into water adding two tablespoonfuls of sugar, and stir until it boils. Then remove from fire. Beat yolks of 2 eggs, take cup of cornflour and mix in the eggs, ’then add to saucepan. Cook gently a little longer then remove fr.om fire and add beaten whites and turn into wet mould. This made with fruit juice is excellent. / Lemon Sponge. Dissolve a packet of lemon jelly in a basin, when beginning to set mix in well beaten whites of 2 eggs and set in wetted mould. Apple Snow. Boil some apples in a very little water till tender. Add sugar to taste- Then beat (to a pulp, add beaten whites of 2 eggs. Beat till stiff and white. Garnish with some bright coloured jelly, and sei-ve with sponge fingeks and cream. Banana Pudding. Slice 6 bananas into pie dish, then grate 4oz of bread crumbs into a basin, and pour ove,r it 1 pint of hot milk, essence vanilla, and two beateggs and sugar to taste.. Pour this over bananas and bake till set. Jellied Apples. Core and cut apples in half. Simmer till tender, but keep shape. When cooked carefuly take out fruit and place in glass dish. Add to the juice remaining a few slices of lemon and sugar to taste. Boil briskly for five minutes. Add some jelly crystals and pour over apples. Let stand uptil set and cold. Serve with whipped cream. Apple MouiEiL Soak loz of gelatine •in a breakfast cupful of water for half an,hour. Place 21bs of apples in enough water to simmer till quite soft. Stir in the gelatine till dissoved, and turn out into a wet mould to set. Serve wi|th cream. Fairy Mould. Fill a buttered mould with either sponge cake or stale bread, cut into dice, and pour over a packet of jelly (hot) and leave till set. Serve with whipped cream, THINGS WORTH KNOWING. A pinch of salt should always be added jto coffee. It draws out the flavour. A squeeze of lemon improves scrambled eggs and should be added to the 'dish while cooking. Neuralgia may be relieved greatly by taking doses of one or two grains of quinine three times a day dissolved in little steel drops. Raisins may be easily stoned if boiling water is poured on them beforehand. A bruised leaf of poppies applied immediately to the affeqted part is an excellent cure for the sting of wasps or bees. Cucumber sandwiches are a delicious sandwich for afternoon tea. The cucumber should be minced and mixed with a few sprigs of finely chopped watercress. Old corks should be kept;, as they are useful to make a fire burn up. Throw a handful on the fire and it will quickly blaze.