LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 773, 6 October 1922, Page 6

LADIES’ COLUMN.

By “Ru-ru.”) V Beef Collops. Any part of beef which is tender wilt serve to make collpos. Cut the beef into pieces abqjt 3 inches lofig. beat them fiat, dredge them with flour, fry them in butter,, lay them in a stew-pan. and cover 'them with brown gravy. Put in a shalot minced fine, a lump of butter rolled in flour to thicken with a little pepper and salt. Stew without allowing to boil, squeeze in half a lemon. Serve very hot. Schnapper Steaks. Cut some moderately thick steaks from a schnapper, fold them in buttered pape'r ( , sprinkling with salt and pepper first. Bake for about 25 minutes. Serve very hot with the following sauce : Dream Sauce. Boil halt pint of miilk with a blade of macq to flavour. Beat: up the yolks of 2 eggs, pout the milk over them, thicken over gentle heat and add 3 tablespoons of creamy add pinch qf salt and serve hot. Fish’ Scallops, lib of cold fish. 1 egg, I gill of milk, 1 tablespoonful of flour, 1 teaspoonful qf essence of anchovy, pepper. salt and bread enumbs., Pick the fish from the bones and moisten with the milk, egg and other ingredients and pQt into scallop shells. Cover with bread crumbs. Put butter on top and brown in a" good' oven for about ten minutes. Lemon Marmalade. Six large .lemons. 4 quarts water, 51bs sugar. Cut ‘ the lemons into very thin slices peel and alii. Cover with the water, and allow it to standi for 2 days; then put on in a preserving pan to cook. Boil hakd for 2 hours without sugary and 1 hour fast with sugar. Orange (Wamtalatde, (Very good recipe). Slice (the oi'anges without peeling them, taking out the pips. To each pound of sliced orange add 2 pints of. cojd water. Let this stand for 24 hours in an earthenware vessel, then bcjjl till the chips are clear and tender., which wi,ll be in about lka hours." Let it stand until next day, then weigh and to every pound allow one and a qnartdr pounds of loaf sugar. Boil until the syrup jellies and ithe. fruit looks bright and clear. This will take about 1 hour. The flavour of this preserve is much improved by using 2 lemons to every 6 oranges. Preserved Apricot Jam.

21bs apricots soaked over-night in four and a half pints of cold’ water. Allow it to stand all night, then add 61bs of siiigaij and boil until sufficiently thick. This preserve is easily ma(,le> and can be mad'e when fresh fruit is scarce. Cauliflower Pickle.

2 large cauliflowers, 6 onions, cut up. Cut up cauliflower, leaving out the hard 1 stalks* sprinkle with salt and let it stand aid m,ght. Drain and wash in the morning and put to boil with onions in enough vinegar to cover. Bold till cauliflower is cooked 1 and add the following dressing : Mix 1 cup flour. 1 cup sugar, 1 cup mustard, 2 teaspoonfuls timmefric. Mix with vinegar into thin paste and add to the pickle. and boil for five minutes. This is one of the easiest pickles that can be made, and is a" very nice one. French Pudlding.

Ingredients : Half pint milk, F4R> bread enumbs, 2ozs sugar., 2ozs butter, 3 eggs, the (rind cjf ha'lf a lemon, some apricot jam. Method : Boil the milk \MiJth the sugar and lemon rind!, then add the butter and pour over thd bread crumbs. Beat well and addj the welUbeaten eggs. Butter a mould welt put in a layer of jam, then a ljttle of the mixture, another layer of jam and so on to the top. Cover with buttered paper and steam 1 hour. Serve with apricot sauce.. Excellent Plum Cake.

Ingredients : 11b castor sugar, lib butter, lib eggs (about ,8), threequarters lb citron, peel lib raisins (stoned and chopped), i,lb currants, lib sultanas, )41b cooking almonds, %oz macq, *4oa cinnamon I)4lbs flour a little salt, 1 small teaspoonful of baking powd'er, three-quarters cup of rum. Method : Cream butter and sugar, then beat in eggs. one by one, then add other ingredients. When adding flour put alternate handfuls of fru,it and flour, which will prevent the • fwuit from sinking to the bot_ tom of cake. Bake from 1 to 6 hours in slow oven. Put cake at first into hot oven then allow it to cool somewhat and keep the heat at a regular temperature. This prevents the cake from cracking across the top in dhe baking. This is a good recipe for a Xmas cake and keeps well for months and must not be cut for at least 3 weeksPlum Cake (No, 2). Ingredients : Three-quarters lb sultanas, lib currants, three-quarters lb butter, three-qual'ters lb sugar (castor) 11b flour, %lb mixed peel. 141 b almonds, 6 eggs, three-quarters cup brandy dr rum. Method : Cream butter and sugar, add eggs and beat one by one. then mix in peel and fruit, mixing in the rum last. Bake sor 6 hours, according to' oven, and when nearly cold! pour over three-quarters cup of brandy. THINGS WORTH KNOWING. When you make hot lemonade for a cold, remember that glycei'.ne instead of sugar will make the remedy more valuable. To place ferns on a window-sill or in a draught means their death, as they cannot stand a cold: draught. In cleaning windows newspapers will give as brilliant a polish as chamois. If a little sa.lt is added to apples when shewing it! will make them nice and white. If boiled potatoes have to stand for awile before being served, cover

with a cloth doubled, and stand the pan where they will keep warm. The cloth absorbs the moisture and helps to make the potatoes Howry. When sprinkling fine blouses, or baby linen it is difficult to distribute the dampness evenly. Dip a towel in water, wring it out, place the blouse in it and roll up lightly. Leave for ten minutes and the article will be found to be evenly damped nil over and ready for immediate ironing. In cooking rice, macaroni, beans, or anything that boils ove»' easily put in a .little piece of butte,!-. To keep white gloves clean, rub with fine, bread crumbs after each time of wearing. If you allow them to get very dirty home cleaning is seldom a success but treated in this way they will keep nice for quite a long time.