WOMAN'S WORLD.

Taranaki Daily News, Volume LI, Issue 160, 27 June 1908, Page 4

WOMAN'S WORLD.

• JIIY J-'AVOUIUTK WJNTKI! JJISIIK.S. ' BY SOMK OF TJIK .MOST KN UJNiXLN. Mr. il. ilalltiv (the noted ['lief of the Jiitz ilotel).- i mink that one of my most sueecssful and popular winter dishes is "Timbale do Filecs Aiiee Fri'deriea." Xu prepare this dish roll the | Illb-U of solr into balls and 1111 them j wilh a !auHin<; of pike and herbs, eliop- { ped onion-, and shallots, i'oaeh these iu a iish stock, and then pblee them round the inside of a pie-crust.. Kill up the centre of the pie with fresh poached mussels, oysters, champignons, and small ipieiielles of lohsler. Cover tliei whole with a rich lUh sauce ol Ii; - lie j wine, which should be linished oti w; I the best thick cream and linest qualiM j butter. Then place top erust in an oven, for two or three minutes, and serve hot. The result will I' - 'ally delicious.

M. Teriario (of Uomano^). Filets .1 Sole a la Uuso.--Prepare the bases or four articliokes and co»jk them as white as possible. Well flatten twelve lillels of sole, butter an earthenware dish, lay the fillets iu it and. then season to taste. Slice your artichokes and lay them neatiy on top of ihe lillets, toy'ether with 1 iiaif-a-do/rii raw Paris mush rooms, j which' sliould also be cut into slices. Prepare about, a «rood handful of bread- | r v uinbs. tnast io a golden colour, then ; chop ;i smull -iiiallot, some parsley, chervil, and and mix with th-' breadcrumbs. Sprinkle this over your lish and puiir in a (pui.rf.er of a gill id #laee de poisson with the same uuaiifU,. of mussels liquor. Place about 'lay., ol fresh butter on top, and bake in a quick oven for liftecn minutes. Serve with the juice, of a lenum as quickly as possible.

Dindonncau t'hatelaine. -Choi'isc a younj:' turkey. Prepare, it as it tor bra'isand remove the hreast-boue. :i 11 uei'vr-s from 21h;'of fresh, rather fat loin of j»orl\ and choji very line—or pass through a sausage machine. Chop V->\b chicken livers, some parsley, a shallot, and the peel of Y>\b. of fresh trutlies. Put. into tlie basin with the pork ha'f a gill of cognac, salt, pepper, and sjjic.i to taste, and mix well. (Jut up the ! truffles to the size of a Spanish nut and add to stuilh% Fill your turkey. Place a raw foie gras in the middle, and truss to a nice shape. Put. the turkey into a brasier, with larding baton, an onion, earrols, parsley, liayleaf. and thym.'. .Let this cook for ail hour and a half, and baste well; half an hour before i*. is ready add a good glass of sherry. Try the turkey after the time mentioned by putting through a trussing needle, and if hot right through it irf sufficiently cooked. When ready, place on a disli ami keep hot. •■Then pour into th-' brasier about half a pint of very ri.di slock, skim well, and l' l t it reduce;,add of fresh buttei. and serve with j turkey. |

Sajade \ croniiitie.- ! !'eel some new pot aloes ami cook thrm in a light st-v k. Allow them to cool, and then cut them into strips about an inch long. Cut up the white of a celery, a fresh vrulViand two bananas in the same manner as < lie potatoes Season tlu- whole with mayonnai-e sauce and a tablespoonful of cream: dish up in a salad tiowl. Sprinkle over some fresh violet leaves ami keep on ice.

Two Kxcellent l'eejpes from I he Tro-eadcro.—-Coc en Pate. —Take the breastbone on 1 of a Surrey fowl. SlulV with fioh foie <rnis which has ln-cn well >eamjih'il with si-.11, pepper, spice. brandy, and sherry, '/jib. fresh trullles, and some vi ry fat forcemeat. Cover the chicken with paste, as if making a patty, and then cook for an hour ami a half. Serve hoi with a neparate sherry sam-e. JJindoinicaii ("hipolata.-T'or oiie ■nr key take :ilb. of cutikctl ciiestnr.t :2lh. of filial! onions, fried brown in 'uuner. :;lb. short sausages (called "chipolata' > slightly browned iii a clarilied butier Lint, of bacon rut in Jh'e. Select a nice turkey ami ciii il info convenient pieces. Fry soni,' small onions, carrots. thyme and baylcavcs in a saute pan. and [dace llie nieces of turkey ii! il with -a'a'-ou-to taste. After ten minutes add one boil l-> of white wine. i'db. tomatoes (roughly chopped). and a little chi'.-ken slock or eonsonune. and allow this to cook lor twenty ininilles. Take t!i* piece-, of turkey out and place them in a -fpa-rate saucepan, strain ll)',' sauce, and pour ii over the turkey. .Add the above-described garniture and let the whole cook slowly in a closed slewingpan until ready. I sm.'L JOINTS. When knitting stockings. Unit silk into the he-el. Thi:, trebles their wear. Vaseliiie applied to .the brows and lashes will improve their gm will. while net iiiic!tin.tf [lie eyes. Never dip the hand- in very ho» or very euld water. , Never handle ic \ or sweep. scrub, or dust. without lr.uidprotectors. A dirty niackinto-.h may be washed with colli water and any >oap, well in cold water, and dry n, the shade.

\\)ish chamois-leather with soap and water, allowing it i'; dry without rinsing out, tin- soap. Tliis makes the leather as soft as when new. Jluots and shoes which. through welling or other causes, have heroins 1 hard. \vi!i he rendered soft and pliable by rubbing them with vaseline. It is a Lrnod idea to attach a label 1., little oil!''* clot hinii', m» that, in Use event of Uieir wandering away, their parents can be immediately communicated with. Alum or soda dissolved in wafer will help to revive the colours ol' u laded c:il'pet. To clean suede jilou's. put- the.il oil Hie hand-. ;m<! nil* them wiih ile-ur and cru-1.-> o! dry bread. i'i'i!K a! the bolt •an of sl.iri-. lend io -Jioni'U a jier-'in's .1 i'i' ' 1 j..-i.illi* look l»r-l in. plal.i .■> 1 vTf--. i-'ruil eaten l ei"! e br- akla-'. or af thill il'eal. ind|K in [•«* I'edll.' •> id iln> uo--c, and improves the complexion] W'Mei'.l I ly. i An excellent, mouth-wash U mad' 1 by 1 adding a dadl' lemon ma l umbh'fiu! | waii r. This n move.- tarlar Ironi I t lie tri'th a.nd sweeieus the breath. Siiiip-> ca.iy be kept, l're-h l»y eou-lan''-1v i'i 'I h>ilin li .' - The «>ld-l;J>hi'MMM| wile win." «>ed 'his plan." -.: - «he ■ \ ur-imj Time-. " ua- M.- lir>l l.e-h'iu. I.imUi. all I.Mti-h die did nul know it. ' \Ya: il eenkitiL'" a chicken in the oven. ■ it in 'he u-nal way unlil il ieicdv bvowiieil. (hen mm bai-k upward. i and lei i' ram tin -o mil i! dom\ '! :> !;;i»s:1 lie '.''avy in nut into '.im hreasl. i> j making it. sid'l and i-ender.