LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 785, 17 November 1922, Page 6

LADIES’ COLUMN.

(By “Ru-ru.” ' Jersey! Patties. Ingredients : 14 lb of cold meat, minced, loz of flour, V 2 teaspoonfui of chopped pa'rsley, of buttery y 4 pint gravy, pepper and salt. Method : 'Fry butter and! flour brown, add gravy. Cook well and then add meat. SerVe little' piles of this on potato cases, made as folflows : lib of mashed potatoes, loz buttew*, 2 tabluespoonfuis flour, salt and pepper to taste, yolk of eggMix all together, put on paste board', well floured, roll out (inch thick,_ cut into rounds about 2 inches in diameter,, out of which cut a smaller circle. Egg crumb these and fry in plenty of fat, J?ut hot mince on, and serve very hot. York, Pie. Cut up slices of raw mutton (leg chops) andi rub in the .following mixture: 2 tablespoonfuls flour, 1 teaspoonfui! of salt, 1 teaspoonful of sugar,, and a little pepper. Put in a pie dish with small, pieces of bacon and bake for a little while with a dish on top of pie dish Have ready a gravy made of stock, a small piece of onion, 2 whole allspice, pepper and salt. Pour over meat, anid bake again before puttfng crust on. An Excellent Recipe for Raised Pork Pie Required : pork (leg or shoulder),, lib 6oz flouT, small teaspoonfui of baking powder, T 4 lb of lard* 141 b butter,, full teacup of water, 1 teaspoonfui of salt. Method: Cut! pork into small pieces, remove skin, leave a little fat, mix sal/t and pepper to taste. Meat must be prepared! before beginningpaste- Bring butter, lard and water to bailing point. Mix baking powder, salt andi flour in basin, then pour in centre of flour the boiling ingredients. Knead well with hand. Paste must be worked hot. Roll out in large round shape, about !4 inch thick. Have ready greased cake tin with loose bottom, line tin ■with paste, flot allowing any break In paste Then place in the meat, •raised! in centre, leaving sides a lit. tie free, Cover withf remainder of paste, moistening the edges where the paste joins. Remainder of meat and bones, also small pig's foot boiled, will make jel!ly for pie to be added to cold pie, when jSlly is lukewarm., Bake pie in moderate oven fori 2to 2% hours. If baked in a gas stove must be on asbestos mat Pie to be eaten cold. French Way of Stewing Fowl. Put 2ozs of butter in a stew pan, and when melted, mix in a small tablespoon flour. Then put in coLd fowl, cut in pieces, add salt, pepper, bunch of parsley and 1 shallot cut fine, and about 1 pint water, Let it cook gently for about ilHi to 2 hours. Now mix egg with a good tablespoon of flour and half pint of milk, and when the .fowl is quite cooked put in this sauce,, stirring until it thickens. Serve very hot. Pufftaloons. Ingredients : 2 cups flour, 1 tablespoon of sugar, 1 egg, 3 teaspoons of baking powder. Mix with milk. Drop on tray or patty tins. Bake a golden brown, Pyramids. 2ozs butter, 2ozs sugar, 4oz flour, half teaspoonfui baking powder, few drops of essence of lemon, yolk of 1 egg. Cream butter and sugar, add flour, egg, ess. and baking powder. Roll out' thinly and cut into small •rounds. Take the white of an egg. 2 tablespoons of crystal! sugar, small pinch of salt, beat welii until it stands alone. Pul in centre of biscuits. Bake lightly in quite moderate oven, Washington Cake. Cream 3 tablespoonfuls of butter with 1 cup of sugar, 3 eggs (well beaiten), add alternately hafff cup of milk-and 2 scant cups of flour, in which has been mixed 1 2 small teaspoonfuls <af baking powder. Add few drops of essence of lemon and bake in moderate oven. Cocoanut, currants, carraway seeds, or anything desired may be added. German Pancakes. (Very good). Ingredients : Half pint of milk, . pinch; salt, 2ozs butter, 1 .dessertspoonful of castor sugar, 6ozs flour, 3 eggs, well beaten. Put milk in saucepan over fire and add pinch of salt* and then stir in the butter a.nd sugar, it warms add the flour, stirring so that it will not become lumpy, When -it thickens turn out and add the beaten eggs<. .Bear, hard for ten minutes. Have ready a pan pf boiling fat, drop in mixture. -teaspoonfui at a time and ■ fry a light brown. Serjve very hot. with fresh lemon. Date Loaf. Three cups wheatmeal, 1 cup brown sugar, 1 cup of dates, stoned and divided, 3 large teaspoonfuls of bakinig powder. Mix rather moist w?th milk and water. Bake 1 1 -, hours, Luncheon Buns. 1. cup flour,, 1 egg, butter size of walnut, 14 cup of sugar, about tablespoonful of milk, heaped teaspoonfui of bakinp- powder. Bake in patty .fins. WRINKLES FOR THE HOUSE,7 KEEPER. Sausages willj not burst if rolled an flour before frying, Using sour milk, as a lotion will prevent the face peeling from sunburn. Hay sprinkled with a little chloride'of lime and left for an hour in a closed room will remove the smell, pf new paint. ~Fif jellies are summer favourites that often fail 1 to set to perfection. Stancl the mould in a basin oft water containing a good handful of salt and soda. A mild freezing mixture is the result and on the hottest day a firm, cool jelly wjflL be the result. Women can work marvels if they fere neat-handed. A woman who was tired of the dreary faded looking matting in her bedrooms, and could not afford to buy new, cleaned them wed| by washing them over with salt and water (a handful of salt to a small bucketful of water) warm, and then with a wide brush she proceeded to put on a coat of dye. using a soft green for one room and Jhother sea blue. It took two zoats to do 'them, and made a marvellous improvement, quite . transformed! the rooms and ail for the ;ost of a few shillings.