LADIES’ COLUMN.

Franklin Times, Volume 10, Issue 797, 5 January 1923, Page 5

LADIES’ COLUMN.

(By “Ru-ru.”) SOME NICE SUMMER DISHES. Fish in Aspic. Boil a fish is as small amount of water as possible, or several small fish will do. Arrange this neatly in a, mould with different coloured pices of cold vegetables. Cut into faicy shapes and pieces of parsley. Have some gelatine soaking (about an ounce), add this to the water the fish was boiled in, flavour to taste. A blade of mace, a piece of leek, some peppercornsj, salt, pepper, the juice of a lemon, or a little vinegar. Should it require clarifying proceed as for stock, but if properly done it wili( not. Add sufficient boiling water to make a pint, stirring over fire until it reacheq ’boiling point. WTien cooled a little strain and pour over the fish. Turn out next day and garnish with parsley or cress. Eggs a !a Bonne Femnie. Three eggs, .1 or 12 slices of cold chicken,, tongue or ham, 2 or 3 slices of pickled beet root, 3 heads of good lettuce, 1 cup of mayonaise sauce. Boil the eggs for ten minutes ; throw them into cold waiter, then roll on table to break shells, take them off carefully ; cut each egg in two and fj small piece off each end end to make? them stand. Take out the yolks and cut into dice, and then cut the ckickeq| or meat; filf each half egg .with the yolk, beet and chicken, piled high—two of eachBreak thp lettuce into small pieces with the hands, reserving, some of hearts for decorating. Fill a nice dainty bowl, lay the eggs-on tastefully * to contract the colours ; ornament the border with small lettuce leaves and red beet, cut out alternately. Serve with mayonaise dressing. A Galantine of Veal. Required: One boned? breast of veal, %lb of cooked ham or bacon, lib of ~ sausages or sausagemeat, 3 hard boiled eggs, a few pickled walnuts or gherkins, salt and pepper. This is a nice cold dish and can be made also of the breast of young mutton. Sprinkle the trimmed breast with pepper and salt, then a layer of sausage meat, and other seasonings, hard boiled eggs and bacon, sliced in rows, the bacon must nob be larger than two inches. Season again and put more sausage meat with strong tape. Tie in a scalded cloth like a roly-poly and simmer from four to six hours in a stock pot with vegetables. Untie the cloth and lay it round again, press between two tins with a weigh on top until cold, then cut off the ends an 1 glaze. Serve ornamented with aspic jelly, cut into shapes ov slices of lemon. Veal Cake. Required: l!4lbs of veal cutlets, a rasher of hang| or bacon, 2 hard boiled eggs, some veal stuffing, loz gelaiine, s6me plain pastry. Grease a pie dish and arrange the sliced eggs on the bottom and sides. Cut the veal and ham into small pieces, arrange neatly in layers —the stuffing and eggs between —season and pour in a tea cup of water. ) Cover with a plain paste and make two holes to pour the grfivy in. Bake very slowly for 2 hours ; dissolve the gelatine in half a cup of water j or gravy, season, pour in and shake hvell down. When cold turn out, paste underneath. Veal Bewitched. Three pounds fillet, 14lb of pork, cayenne to cover a tlhree-penny piece, a little grated nutmeg, 2ozs bread crumbs, 2 eggs, 6 pounded cloves. Mince the meat,remove fat, add bread crumbs and seasonings,. eggs last. Grease a plain mould, fill with paper and steam over boiling water for one and a half hours. Put the mould in oven for a few,, minutes, with door open, to dry. Turn out and serve cold. Ribbon Trifle. RequiredA small round sponge cake, some preserved or fresh crushed fresh fruit, 1 cup fruit syrup, a custard, 1 pint whipped cream, some coloured jelly or some cherries and angelica, little cinnamon and nutmeg. Scoop out the centre of the cake and soak in fruit syrup. Put a layer of any stoneless fruit or good preserve at the bottom. Cover the fruit with} a good boiled custard, flavoured with essence of cinnamon and some nutmeg. Put dore fruit over and cover the whole with whipped cream (an egg white or two well whipped iijj will help to stiffen the crearrV- Ornament with leaves or jelly cut out in colour, cream pink and rnament with a rose pipe, or cut little rounds of dried cherries to represent flowers and cut the angelica to represent leaves. Peach or rose water can be used to flavour. A Nice Fruit Salad. Required : 18 bananas, 2 lemons, 1 pine apple, 2 oranges, some passion fruit, 1 pint of whipped cream. Method : Slice the bananas, squeeze over the juice of 2 lemons, add the pine apple, skinned and chopped finely, thd oranges, pulped, and the grated rind of one orange and one lemon. Add passion, fruit. Cover with sweetened whipped craem. A nice ripe pear may be added if liked but generally there are too many fruits put into a fruit salad, which sometimes spoils the whole. A Pretty Dessert or Supper Dish. Fruit and Lillies. 'Required: 1 teacup of sugar, 2 cups water, any fruit in season, a sponge cake mixture. Method: Boil the water and sugar and stew some fruit, until soft in the boiling syrup. Arrange it nicely in a deep dish. Make some sponge liilies (any sponge cake mixture will do). About a dessert spoonful dropped on a large well-buttered tin, leaving plenty of room for the mixture to spread. Four or six can be cooked at a time in an ordinary baking tini about. 5 miniutes. They mutft not harden. Roll while hot at once into shape of calla lily cut off the end to make it stand and place

in the . centre. When cold arrange as a border round the' stewed fruit, a dessert spoonful of whipped cream, or custard in each. • A THINGS WORTH KNOWING* To keep scissors nice and sharp take a small bottle ancj) use the scissors as though you were trying to cut off the bottle neck in a few minutes this friction will produce a good edge, on the blades. When the steel fittings of a stove become brown through heat, rub them, over .with a rag dipped in vinegar before cleaning in the usual way. Before using darning Wool for darning socks or stockings hold the wool over the spout of a kettle of boiling water for a while. Then dry. This shrinks the wool and when the stockings are washed there is no fear of the mended parts shrinking, and so tearing away and making! other holes. I * Aluminium articles may be cleaned with a mixture of thirty grains of borax in a pint of water to which five or six drops of ammonia have been added. <; \\ , -• you Will find that the curtains slip on easier if you first place a thimble on the end of the rod. 'lf the hem is thick in the washing the thimble will open it again. • ‘;