LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 734, 26 May 1922, Page 3

LADIES’ COLUMN.

(By “Ku-i'u.” ) Dinner Mo. 2. White Celery Soup. Stuffed Mullet., Veal Cutlets .(Vegetables in season). Sultana Pudding. Chocolate Souffle. White Celery Soup. Take 3 heads of fine celery,, and having well washed and trimmed them, put them to boil with four onions in 2 quarts of any whie broth or stock. When the celery is perfectly tender rub it through a sieve, return it to the broth, and thicken with a dessert spoonful of cornflour and one of flour mixed in a pint of new milk!. Add a lump of sugar, salt and pepper. Stir the soup until perfectly smooth and then add loz of butter. When 'it is dissolved pour soup into the tureen and serve with fried bread cut into dice. Stuffed IVfufief. Take the fish, when cleaned and scaled, pass, a knife down each side of the backbone and then press in the flavouring stuffing. Crumb finely 1 breakfast cupful of stale bread, a smalt" onion very finely chopped, loz

beef suet shredded or cooked fat ba- ! con, a teaspoonful of chopped pars- ; ley, some herbs, salt and pepper, j Mix with an egg and half teaspoonJful of anchovy essence. Make half i pint of thin melted butter, squeeze • into it the juice of half lemon, pepper and salt lightly, add 1 teaspoon- ■ fill of anchovy essence and pour into .a tin baking dish. Lay in the fish, Fbake in a moderate oven for about half an hour, basting frequently and taking care it does not brown. Should the sauce reduce too much and become thick in the proceess of cooking add a little water and a bit of 'butter. When the fish is done remove it to a fit dish and strain the 1 sauce over iff. Veal Cutlets. | Get about 21bs of the best end of a neck of veal. Cut away the meat from the hones, in one piece with a sharp knife, then divide it into neat , cutlets, about half an inch thick. Brush them over with the yolk of an egg. then dip them into finely grated bread crumbs and raspings high!* seasoned with pepper and salt. Fry them quickly in hot lard or chipping, first on one side a nice brown rod then on the other, and serve vrth 1 the following sauce:

Sauce. Fry the veui bones and trimmings with scraps of bacon hones, until a nice . brown, then slice 2 onions and fry a golden brown in a little butter. Fut aii together in a stow pan with a pint of water, and let it boil until i educed to half a pint. Remove any grease: let gravy boil up.. Stir ' n dessert, spoonful of flour mixed with a little cold water or stock, then add loz blitter, starring until melted and hnish with a good pinch of mustard mined in a good dessert spoonful of Worcester sauce. Pour round the cutlets and serve. Sultans Puddiag. Butler a pint, mould or basin, lay cn it thickly some sultanas rais'ns, which have been carefully wiped and picked, then put alternate layers of stale bread, and finely shredded suet strewn over. Spi inkle with sugar. Fill up the mould with a costard made of 2 <ggs and r.a.f pint of milk, flavoured with essence vanilla. Put a b'xtic very line!"’ sh cdeled lemon peed on ton. Put <a aver of blitter ’paper over top of mould and steam - : ‘or an hour and a quarter. Sense \v:t'.i any suitsb'e ‘••r.uee, Oheco'ate SaisffJe. 2 tablespounfuls flour. 2 iable-r-poon.ntls' of powdered sugar, 2o;u butter, hi pint of nr'lk. Stir together over fire t.i! it boils. 1 hen let it become nearly cold and stir in the yelks of 3 eggs and !p:-; of I>‘- i:j novi!ia cocoa. When ready for the oven add whites of eggs beaten to stiff froth. Bake tlvse-qur.vters of an hour. If preferred the chocolate or cocoa. may be omitted and the sounic flavoured with vanilla essence. fvfut Sweetmeat,. i loz vanilla wine biscuits (crushed), loz fiber! nuts (minced), 2ozs walnuts (nr need), 2ozs icing sugar (sifted), loz almonds (blanched and minced). 1 tablespoonful of cream, 2 drops of Pitkin’s ess. vanilla, egg- - white very little to bind. Mode : Put all together in a saucepan, warm over fire. Make into small bails, and when dry dip in caramel,. These are very nice without the caramel coating, or with a clear, crisp toffee coating. Clear Raspberry Toffee. , 11b sugar (No. 1A), 1 cup water. 1 o teaspoonful cream of tartar, l small teaspoonful of ess. raspberry, few drops of colouring, pinch tartaric acid. Method : Boil sugar, water and cream of tartar together quickly until whop tried in cold, water it cracks. Take off fire, add essence, colouring and acid. Pour ir.to buttered tin, and when coo! enough cut into shapes.

Better Toffee.

lib sugar (No. 1A). cup wafer, LV teaspoon cream of tartar 3ozs butter. few drops of ess. lemon, or oil of lemon, few drops of yellow ingMethod : Boil sugar, water and cream of tartar very quickly until :i little cracks when ti ted in cold water (about 20 minutes). Add butte--and boil a few minutes longer. Stir mixture slightly. Take from fir-.?, add ess. and colouring. Pour on to buttered tray. When cool enough mark into squares and. cut. When quite col Vi store in air-tight tin. Better If wrapped in waxed paper before being stored. ALL ROUND THE HOUSE. Stale bread and vinegar applied to a corn ns a poliice nightly, will cure the corn in three nights.

Driving nails into a plastered wall is often a difficult task. Here is a plan worth trying. Make a hole rather larger than the nail, fill it with piaser of Paris, and into the moist substance stick the nail or screw. It will be firm in a very short time. Plaster of Paris mixed If you boil hooks and eyes in strong - soda water Before sewing them on garments it will prevent them from iron-moulding in the wash. with water hardens very rapidly, so that if several holes are to be filled it will be well to mix it with vinegar for this dries less quickly, and therefore allows one more time for one’s work. If a small piece of soda is dissolved bn the blue water on washing day. ft' win' pretent the blue from settling in the clothes.