LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 779, 27 October 1922, Page 5

LADIES’ COLUMN.

(By “Ru-ru.’) Fricassee of Rabbit. Boil a nice young rabbit in a quart of stock or water, with of streaked bacon. 2 onions. a sprig of thyme, a pinch of salt and pepper. When tender take out the rabbit and bacon, cut up the fromer into neat joints, reserve all the best for the fificassee. Put back the head, neck, and afl unsightly pieces with the liquor Let it boil until reduced to a pint then strain it and take off every particle of fat. When this is done, put in the joints of rabbit with a sprig of thyme and parsley and let it simmer for half an hour. Take out the herbs, add a pinch o|f grated nutmeg and lemon peel and thicken the gravy with a dessert spoonful of cornflour mixed with milk, and stir in a little piece of butter. _ Cut up the piece of bacon boiled with the rabbit into very thin slices., Heat well without boiling and serve. Beef Cutlets. Procure a sufficient quantity of fillet steak dn one piece. 1 rim away a/ll ffat, gristle and skirt. Cut 'the fillet into neat slices about half an inch thick, and sprinkle them with pepper and salt, allowing them to remain for an hour before cooking. A few drops of oil and vinegar rubbed into the cutlets helps to give them a nice flavour. Put them on a gridiron and cook them slowly for five minoutes turning them (frequently. Have ready a finely minced shalot, a teaspoonful of chopped a pinch of salt and! pepper, all mixed in a pat of butter, and immediately before serving lay a piece the size of a nut on each cutlet. The trimmings qf the cutlets can be put into the stock pot. Almond Cream. Boil a laurel leaf in half a pint of riich new milk (if part cream it is an improvement). Pour while hot on the well-beaten yolks of 3 eggs, sweeten and add a few drops of ess, almonds. ■ Soak a quarter of an ounce of Nelson’s gelatine in half a tea cup of milk andi then boil it till dissolved. When nearly cold mix it with the cream and whjsk it antil. it. is beginning to set, then put it into a mauld. Do not turn oat. for .at least twelve hours. This is a nice cream and easily made. Alexandra Lemon PuddingBrush over a pint pudding basin or moqld with dissloved butter and line it with thin slices of stale bread, spread thickly with lemon cheese. Make a liquid custard! of half a pint of new milk and 2 eggs, sweeten and grate a little lemon peel into it ; fill up the basin with it and place a layer of the bread on top. Cover with a paper cap and set it in a stew pan with sufficient bdiling water to reach half way up the basin. Let it stand closely covered at a heat just below boiling point for an hour. The excellence of this pudiding depends very much on the care with which this direction is observed. If the pudding be allowed to bdlil. the custard! will mix with the bread and it becomes tough, but it must carefully be kept just below bdiling point as if not hot enough it will not set and so be watei’y. Sponge fingers may be substituted for the bread. When the pudding is turned out of mould pour the following sauce round: Lemon Sauce. A (teaspoonful of cornflour. 1 of flour. Mix with a tablespoonful of cold water. Dissolve about 6 lumps of sugar in a pint of boiling water and pour ovqr the mixed flour. Let it just boil then siilir in a small pat of butter, a few drops of lemon flavouring and the juice otf half a lemon. If lemons are scarce a 1 pinch of citric acid may be substituted. Orange Fritters. Two hours before required for use make a batter as follows : Mix 2 large tablespoonfuls of fine flour with four of water, a tablespoonful of dissolved butter, the yolk of 1 egg and a small pinch of salt. When ready for use beat <the white of the egg to a strong froth and raUx nghtiy with the latter. It should be thick enough to coart the spoon well, but if too much flour is used the fritters will not be light, Divide the oranges in half, remove the peel, pith and seeds springle sugar over the pieces and let them remain for an; hour, then drain and! dip each separately in the batter. Have ready some good frying fat, and take care it boils when you drop each fritter. Iwo or three minutes will suffice to cook them. Sift sugar over fritters and serve’ at once. Cheese FonJu. Boil a pint of milk, pour it over a slice of stale bread tmat up and mix with it t4lb of good cheese grated, and the yolks of 4 eggs well beaten. When about to bake it beat the whites of the eggs to a strong froth and stir them in lightly. Put the foudu in a tart dish, if you have no silver one suitable, and bake in a quick oven. It will take about 20 minutes, HOUSEHOLD THRIFT. One of the knottiest 'problems which beset a housewife is to decide which odd bits to throw away, and which to keep on the off-chance of after use. The possibilities of the oddment are unlimited, and before anything is thrown away the thrifty housewife should satisfy herself that it cannot be adapted to fulfil any of her needs. Never throw egg shells away, they should be crushed and used for cleaning badly stained decanters and other glass bottles, also the gardener can use them When finely crushed as a. dressing placing them a little below the surface soil, to benefit plants. Egg shells are •imposed chiefly of lime, and roses like nothing better Choice seeds may also be planted in egg shells, picking a fair-tflzed hole in the bottom of the shell for drainage. Seed germinated ino this way can be transplanted in the shell without fear of root disturbance : the shell wid rot and nourish the plant. Never throw away loft-over vegetables make vegetable cutlets of them for next day’s luncheon.