LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 705, 10 February 1922, Page 2

LADIES’ COLUMN.

(By “Ru-ru.”)

As apples are so plentiful just now “Ru-ru” is giving- .some excellent recipes for cooking them in different ways. They ere one of the most wholesome of fruits, and especially for children cannot be used too plentifully if good, ripe apples are used and well cooked.

When stewing apples always put the pieces in plenty of cold water, for if you use only a little and leave seme of the slices uncovered they will become tough and leathery before they finish cooking. Always put in the sugar at first, not add it afterwards, as some people do.. A small piece of butter beaten into the apples just before they are served improves {them tremendously.. It gives a soft and creamy taste, find does away with the need of cream or custard being served with them. Always buy* good cookers, > cheap cookers take so much longer to stew and are not nearly such a good flavour. z A (Mice Simple Apple Pudding. Make a suet crust, roll out less than an inch thick. Pare and core and cut up sufficient apples for the /paste, add a few cloves and half cup sugar. Seald and flour your cloth, and lay it in. a coleander. Spread -the crust in this, and lastly the fruit, etc. Wet (the edges of the pase and stick it, and gather the cloth up and tie it.. If a small pudding it will take two hours, and must be kept boiling Place a plate or saucer at the bottom of the saucepan to prevent the pudding from sticking and burning. sframed Apple Pudding. Mix in a basin 6oz of bread crumbs, 4oz of beef suet, chopped, and 4oz of sugar. Pare and chop 6ozs of cooking .apples, and mix with the other ingredients. Add also 1 fablespoonful of golden syrup, the grated rind of ,a lemon, a little nutmeg and 1 teaspoonful of baking powder. Beat up an egg, add to it half teacupful ot' milk, and mix all together. Put into a greased mould and cover with greased paper and steam for 2 1 /2 hours. Turn out and serve the pudding with apple sauce. Apple Roly-Poly. Make a quite plain suet crust, and roll it out as for jam roly-poly. Spread over with some stewed apple,, not too juicy,! shake over a good tablespoonful of bread crumbs, and the same of raisins, currants and sultanas, chopped. Roll up as usual, and steam for two hours. Stew the parings and’ cores with a little water, and sugar and strain and serve this syrup as sauce with the pudding. Apple Dumplings. l Make a short pie crust and roll it thin, and cut into squares large enough to covei'p an applej Pare the apples, remove cores and fill the space with a little sugar, butter, some cinnamon and nutmeg. Place an apple in the centre of each square of crust, moisten the edges wijth water, and fold together. Bake in moderate oven for forty minutes, If preferred the crust may be folded urjder the apple. \ Australian Apple Pudding. Ingredients..—2ozs bread , crumbs, 2 ozs flour, 2ozs grated apple, 2ozs minced suet 1 tablespoonful of currants, 1 tablespoonful of chopped candid peel, 1 teaspoonful of baking powder, 1 egg and a little milk. Method.'.-—Rub all the ingredients tog-ether dry, and then mix with the egg and milk, and press info a wellgneased mould. Boil or steam. If boiled cook for I}4 hours ; if steamed it will require 2 hours’ cooking, unless you use a tin-steamer in which it will cook in an hour. This is the very best utensil for steaming purposes that “Ru-ru” has seen. It is made of tin, 644 inches in height and 19 inches in circumference, with a tightly-fitting lid, to which is attached a handle. Puddings are much nicer cooked in a seamer, because they cook in a much shorted time. It is also a much more convenient way for cooking vegetables..

Apple Marmalade.

41bs apples, 31bs sugar, rinc] and piece ©f a lemon. Method. —Peel and core |t'ne apples, and stew till tender. Make the sugar into a syrup by adding half teacupful of water and boiling for .twenty minutes. Add the apple pulp and lemon juice to this and boil for V 4 hour. Apple Jeiiy.. Place the apples in a preserving pan with juqt suffvcient water to float, the apples Boil these till tender. Strain the liquid, ar.d allow 11b of sugar (to each pint oi juice,. Boil these together for half to three-quar-ters of an hour, or until the mixture ■jellies, when a small quantity is placet in a saucer end cooled.

BREVITIES FOR THE HOUSEWIFE

A vanilla -bean kept in the sugar box will inpr.rt a delicious flavour to •the sugar. This is a bit of advice from a French chef..

Prunes are greatly improved if a little cider is added to the. water in which ,they are cooked. Fruit or wine stains upon table linen may be removed with sweet milk and salt. Make a paste of .the two. cover the stain land let it stand for several hours. Repeat jtill stain disvopears.

After washing a lamp chimney polish it with dry salt. It not only makes the glass bright but will prevent its breaking. Milk may be kept from scorching if the pan in which it is boiled is rinsed in cold water before the milk is pouiied in.

Ivory knife handles that have become yellowed by constant washing may be whitened, by rubbing with emery powder and polishing with chamois.

If the colour has been taken out of a silk dress in some places, by a splash of acid, it may be restored by applying |to the spots a little sal volatile. To bleach a faded cotton dress which is —still in good condition boil it until white in water in which a little chloride of lime has been arldecl, then spread in the sun to dry. If a bit of saltpetre or carbona.ate of soda is put into the water in which cut flowers are to be placed the flower's will keep fresh for a much longer time than if put in plain water.

Old straw hats can be renovaated to look like new by painting them with a dye and d.rying them quickly in the shade,.. This will leave a beautiful satin finish on the straw.

Hot, sharp vinegar will readily remove mortar and paint from window glass. To make a faded garment white, wash in boiling cream of .tartar water, allowing 1 teaspo.onful of the powder to a o,uart of water.

To keep cheese moist wrap in cloth wrung out of vinegar. Place in a paper bag and; hang in a cool place.