THE LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 736, 2 June 1922, Page 9

THE LADIES’ COLUMN.

(By “Ru-ru.”) O rimer No. 3. Ercwn Soup with macaroni. Flounder in Milk. Boned Shoulder of Lamb. OC’ange Pudding. ' Snow. Brown Soup, with RfacaronL Two pints stock, 1 carrot, b turnip, lii parsnip, 1 small onion, a little celery, loz flour, Woz butter, salt and m tteaspoenful of j •sugar. Mode: (jut) all K.he vegetables in thin slices, fry them >in a. little butter a light brown. Then pour one pint of stock on them. Boil ten dinutes, strain, pour into a saucepan and add the other pint of stock. "Mix flour and butter to a paste, stir in the soup and bring to the boil. Boil five stirring alll the time. Boi! macaroni in salted water ft.il! tender, cujt into small pieces, add to the soup, season and serve. Flounder in RTHk. Take one large flounder. clean, cut off the head and trim the fins and tail, put in a baking dish, white side up pour round ha’if a pmt of milk, put a few pieces of butter on top bake in a moderate over thrcec<u a Utters of an hour, basting occasionally. When cooked take out the fish and thicken the milk with a small teaspoonful of flour mixed wfth a little cold milk. Boili and season opd pour over the fish, adding a little chMped parsley. Boiled Shoulder of Lamp. g aw off the shank, and ca eiul.j remove fhe blade-bone of the shoul,,jer. Make some bread seasoning as for chicken and pu* in the cavity, roll, the shoulder up tightly and secure it with string. Boast and when sonc serve with mint sauce. Orange Pudd,ng. m;b of bread crumbs, llozs suet. 2 ozs flour, L,lb sifted sugar. Ulb change marmalade. Mix wtn tvo eggs and put into n buttered mould cr bas n. fj emu for 3 hours (a little baking powder may be added it liked). For sauce boil a dessert spoonful of marmalade m !-i

of water for ten minutes, strain it ; make f.t boiling hot and stir into it a teaspoonful of cornflour and one of fiour mixed witeh tablespoonful of cold w.yier. Sweeten with an ounce of sugar and: add a p'nch of citric | acid. Let it simmer until thickened ? [then stir in half an ounce of butter, and pour round the pudding just before serving. Snow. Make a custard, when cold put. it. in a .glass dish and Ipy the snow on it as you make it. Beat the whites of the eggs to a stiff froth, with a tablespoonful of sugar. Have in a shallow saucepan half a pint of hot milk and water and puf. in It a tablespoonful of the froth at afl-ime. Let it simmer until set, then take up with a fish-slice and pile up on to the custard. It should present, a very pfetlty rocky appearance and look hike real snow. If you choose a few preserved cherries may be used for ornament. Butter Cakes. L’b fiour. mib butter, V-b brown sugar I teaspoonful of cinnamon, 1 egg yoli-:,. f teaspoonful of vinegar. Mode : Cream butter and sugar, add all 1 other ingredients, mix well and roll up. cut into rounds., brush over with milk. Sprinkle with some finely chopped almonds. Bake till crisp, Li a rather moderate oven. Orange Cheesecakes. Rub the rind of an change with two or three lumps of sugar, f 1 rush j the sugar to powder and put it into !a saucepan with 8 tablespoons milk j and 4ozs bujtter. Stir over fi”e until |butter is dissolved, Chen pour the liquid over 4ozs sponge biscuits. [Beat them with a fork and add 3ozs J sugar, a little grated, one I tablespoonful of brandy and. Ih'ee j well-beaten eggs. Mix thoroughly. | Line natty pans v.ytb pastry, half ! fill V ;'Ch mixture and bake. •- i Passmn Fruit Cake. ! 00/.s 1? 2ozs livittor •■> i o/,s flour, loz cornflour. 1 tnblespoon- | fa! ware" ] table spoonful of passion | fruit, juice, 1 teaspoon fill of baking 1 powdo!’. j Mode: Cream buffer and sugar, mix* fiour and cornflour, beat ecus well add passion fruit juice and

water to the. eggs, then (the other ingredients. Beat well. Bake in 2 small sandwich tins,, well greased and flavoured hi moderate oven—about 15 mfinutes. When cold put the following mixture in : Passion Fruit Cream for Qakc. 1 ■_> pint of cream, Ljo v. gelatine, sugar to sweeten, 5 or 6 passion fruity a few drops of carmine. Soak gel!atine in little water t : u soft, ; then dissove over lire. Whip cream stiffly, add passion fruit and sugar to the cream. Colour a pale pink w’-th the carmine and stir the dissolve 1 gelatine in quickly. When the mixture is nearly set. put bej tween cake. Dredge icing .-agar lover the cake or ice wtfh lemon i water icing and decorate with royal icing. KITCHEN WRINKLES. Candle ends.- As candle ends accumulate drop them into a jir pour on sufficient turpentine to lissolve them. The cream thus obtained makes an excellent polish lo' linoleums and stained floors. Also candle ends melted down and poured, into candle mou'ds,, in which witits have been placed make excellent candles and is an economical use tor j them. J New blinds.- When nailing new blinds to the rollers nail a length of I tape to the roller with them. 'lnis I prevents the bi nd tearing, j Rusty needles. Noed’cs that have ! rusty can best be cleaned by •rubbing them with a coal einde.rj which not only removes the rust, but makes them smooth for knitting of l sewing. i Bacon that, is too sa"t can be entirely remedied by soaking the shoes in fresh milk over-night, and then d'ying them on, a clean cloth, and the flavor is improved by tin's method. , ; When making pastry with, drippjjng or lard, if a ’if -Lie lemon juice lis added it will remove a!! taste <>f If fit- . .. The best way to remove stains ot if'-uil or vegelabes from the. hands is [to rub them well with lemon juice 'powdered borax never use soap, i At one of the dairy suppliers’ 'meetings held not far from Pukchoh.e. a supplier wished to know who

was responsible" for the painting of suppliers’ full names on the cream cans. A man with a long name had to walk, r : ght round can to see who it belonged* to and was apt. to get giddy. The question brought forth a loud peal of laughter.