THE LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 753, 4 August 1922, Page 8

THE LADIES’ COLUMN.

(By “Eu-ru.” Potatoes in ftlany Ways. (A Favourite Dish). If the housekeeper runs oui of meat there ape many w’ays in which one can make quite a nice meal with potatoes. I Fried Potato Cakes. Ingredients : 2 cups (breakfast) of cold and very well! washed pota- • toes, .half a cupful of hour (well sifted), 1 teaspoonful of baking- powder, good pinch sallj, 1 egg.. very lightly beaten. Method : Mix all ingredients web, and roll out ra'ther thinly and fry in • we 11-greased frying pan. When tight. I\ browned on one side turn and brown the other. When cooked place on brown paper on ,a very hot dish, in order to take any’ fat that may (drain from them. When serving slip them on to another hot dish. Eat hot with butter pepper and sal.S. An exceedingly nice dish for a winters evening’s tea or for luncheon. Surprise Potatoes. Four cupfuls of mashed potatoes, half cupful of cold meat, salt, peppen and' nutmeg to tas|te, 1 teaspoonfuls chopped parsely, 1 egg, bread crumbs. Add swlt, pepper, and onion .juice H(o the mashed potato. Mix well and if too dry add a little cold milk. To the chopped mea;t! add some little salt and pepper ;and mix well. Flatten out a spoonful of the potato and lay a tjeaspoonful of the meat in the centre. Fold the pofa to round (the meat, then form into a roll about 2) l v inches long, being sure that the meat is covered. Roll in bread crumbs then in egg, beaten with 1 tablespoonful of milk. Fry in deep boiling fat. Potato Bread. Boil four large potatoes, wash and run them through a sieve. When the water in which they were cooked is . c °ol, add 'part of a yeast cake to it. Pour some warm milk on to as much hour as needed for four sipal 1 loaves, and add potato and y easjtf, a small .dessert, spoon of salt, and tablespoonful cf sugar, add more flour if necessary to make the right consistency, and, let ilt stand in warm place till risen. Mould into loaves, let rise again,, /then bake in a moderate oven. Potato IBuns.

Boil flour good sized potatoes, wash them and rub them through a sieve, add half a pint of miSk and one and a hallf joints of flour sifted, with 2 well, sha-pe into small cakes and bake on buffered tin. Potato Croquethas To four cupfuls of cold mashed potato add one egg and a Iji'ttle flour and milk. Season to taste and mould into small cakes_ Roll in egg and bread crumb and ,fry in hot lard or dripping. flkwwkfgmbkqj p sh adtr m'them m

Potato Pie, Mince some cold mutton or beef, season with pepper, salt and little nutmeg, also a*dd .1 large teaspoonful I of Anchovy then slice and fry good sized onion,, iadul <o meat, also any brown gravy ! t|hat has been left from joint.. Pu',t mixture into a greasejth pie dish and spread a thick layer of cooked and well washed potato on top i then spread some butter over. Score potato and bake until a golden brown Potato Soup. (Very ’Good) 2Lbs of potatoes, leek, 1 sitick of celery, 111 pints 2ozs butter, 2ozs sago, salt and pepper 2 quagts water. Cut up the vegetables, using only the white part of the leek, saucepan, wijth the butter Let them cook for abouifc ten minuses but must not brown. Then add the milk and water, .and let boil, about three-quarters; of an hour or until it is soft enough to rub through a sieve. Boil .up again adding more milk i|f necessary and the sago, which shcuid simmer ‘fi 1 [ transparent. THINGS WORTH KNOWING. You can make a cheap clothesd.rier from an old umbrella. Take off the cover and enamel 1 - the framework to prevent rusting suspend Tjhe frame by the handle from a hook in it he ceiling near to the kitchen range_ When you are preparing khe cop. ! per if or washing, add one teasno- nfi.d of borax *to the cold waterWhen ijl has boiled you v.-i!.! find you v/ii'l require Mi If the quantity ' of soap_ Op, ho-.v..: rs wilt remain fresh longer .;T the stems are cut with a sharp 1.-'.im, instead of a pair of

scissors. The latter compresses the stems and prevents the water from reaching 'the top. Two .drops of camphor on your tooth brush will give your mouth the freshes)!' cleanest feeling imaginable and will make your gums healthy and absolutely prevent anything like cold sores on. gums or tongue. When making coffee add a pinch of salt after placing the coffee in llhe pot. ‘The flavour wiSt, be much improved. To remove dried tea stains apply equal parts of yolk of egg and glycerine to the stain and allow to .dry. •Then rinse in clean cold waiter. This treatment will be found excellent for an afternoon tea cloth which cannot he boiled on account of its delicate coloring. To keep cheese moist wrap in a cloth wrung out- of vinegar place in a paper hag and hang in. a cool place. Iron ilaee and needlework always on the wrong side, so as not to flatten the .design. A cure for heart burn. If you suffer from this, try -eating a small piece of dried orange peel when it comes on. This generally works wonders. Eajif apples. They are both food and medicine, especially for brain workers, for 'they are rich in phosphorus. They a!‘;o act upon the liver and are excellent cleansers for the system. Nature has recognised the great efficacy of the apple, and is more prodigal with it fhan with any 'other fruit. An old law has it, “An apple a day drives the doctor away ”