Ladies' Column.

Kaipara and Waitemata Echo, 10 July 1914, Page 2

Ladies' Column.

I A TOOTHSOME DISH FOR HOT ! WEATHER. ; Have an average sized fowl, and after tying it in a piece of muslin to preserve the colour, boil it, putting a handful of salt in the water; this done, and the bird cold, put it ; in a deep dish and let »t marinade for twenty-four hours in a mixture composed of three large tablespoonfuls of olive oil, the same quantity of vinegar, some salt, pepper, and a few finely minced pickled gherkins and capers. Baste the fowl while \ ! ii: the pickle, and turn it occasion--1 ally. Keep it in a cool place till wanted, then cut it into neat joints. Arrange them on a dish, and put a. border of mixed salad, tossed up in a mayonnaise dressing round the dish. SUMMER PUDDING. Cut some thin slices of bread not too newl, and have a pudding basin ready ; line it with the bread. See that every part is well covered with bread. It may be moistened with a little milk or cream before it is pressed round the mould, so that it adheres closely to it. Take any kind of fresh fruit—raspberries and currants, or strawberries, boil them with sufficient sugar until cooked, and then pour the whole into the mould ; cover it with a plate and leave it until next day, then turn it out carefully. Serve with cream or with custard. GINGER PUDDING. Take six ounces of flour, two teaspoonfuls of powdered ginger, a quarter of a pound of suet, chopped, two tablespoonfuls of treacle, and a quarter of a pound of currants, washed and rubbed dry. Mix these ingredients well together, and leave them to stand for soaie hours. Then dissolve a teaspoonful of carbonate of soda in a teacupful of slightly-warmed milk, add it to the rest, stir well, and pour the pudding into a buttered basin, tie ac-loth over, and plunge at once into boiling 1 water. Boil very fast for three and a half hours. Keep the pudding covered, adding boiling water, as that in the pot evaporates. GINGER BEER POWDERS. It is convenient to carry these powders when it would be difficult or impossible to convey the bottled beer. To make the powders take two drachms of white sugar powdered, 26 grains of bicarbonate of soda, six grains of the finest Jamaica ginger powdered, and one drop of essence of lemon. Mix these ingredients and wrap them in blue paper. Take thirty-fivs grains of powdered tartaric acid or 30 grains of powdered citric acid and wrap in white paper. To use, dissolve the contents of each paper in about half a glassful of water, mix the two and drink while effervescing. Any chemist would put up the powders—given this formula. They must be kept very dry. BATH BUNS. Take one pound of flour, four ounces of butter, three eggs, three ounces of currants, the rind and juice of one lemon, and two teaspoonfuls- of baking-powder. Rub the butter into the flour, add grated lemon peel, and all dry ingredients. Beat up two eggs, and one yolk, reserving ' one white, mix the beaten egg and lemon juice, and, if necessary, add ■> little milk with the flour, etc. The dough should not be too soft. Lay it on a floured board and cut it into eighteen pieces. Do not mould or shape them. Dip ! each piece into beaten white of egg, then into a plate of powdered sugar, either castor or coarse Bath bun sugar. Set the buns on a greased tin and bake them in a hot oven for fifteen or twenty min-. utes. FLIES IN THE LARDER. Creosote is obnoxious to blow fles, and equally so to the smaller housefly. Of course, creosote has a disagreeable odour, ; but if only a choice of evils is open to us, the lesser certainly is advised. Milk must not be put in the larder if creosote is placed there, neither flour, for both readily absorb odours. If the outer frame of the larder window be washed with creosote or with carbolic, either would act as a deterrent, and indoors the odour would not be so very pronounced. It hardly need be said that in all places where food is kept the most immaculate cleanliness should prevail. Floors and shelves should be scrubbed with soft soap, soda, ammonia, and water two or three times a week. Meat in the least degree tainted vvill attract hordes of flies ; sugar, jam, etc., are almost as alluring. WHAT TO DRINK IN HOT WRATHER ? That is a problem with which we are all confronted when a heat wave comes very suddenly. Drinkas little as possible, and take &ips only, not the deep draughts that thirsty souls think most likely to quench drouth. Iced drinks, cool- ' ing, and, at first, refreshing, are very tempting, but reaction sets in and thirst returns, probably accentuated by the earlier potation. If to be had, a small lump of ice. held in the mouth until dissolved, checks thirst, and very often a little fruit, slovly masticated, quenches it. Effervescing drinks, however agreeable, are to be disturbed, temporary alleviation being followed by increased discomfort, i.e., dryness of the throat. Strawberries ' give much relief.