FOR WOMEN FOLK.

Taranaki Daily News, Volume LVII, Issue 224, 1 March 1915, Page 6

FOR WOMEN FOLK.

" BY EILEEN.'

" Eileen " will be glad to receive items of interest and value to women for publication or reference in this column.

SEASONABLE KKCIPKS. COXC'ERXIXG SALADS. Salads, strictly sj;oakin}?, art' in sea--1 son all the your round, but at this time of tin; year one is able to get many of the ingredients, such as lettuce, mustard and cress, radishes, endive, e:c., fresh from the garden, and grown under natural conditions. The foundation of most s.'.auls is lettuce, lint very many vegetables raav be ■vised in one way and another. Salad making is a great art, and there is an old proverb which says that it needs four people. to a good salad: "A spendthrift to throw in the oil, a miser to drop in the vinegar, a lawyer to administer the season.lig, and a madman to stir the whole to gether." CCiVMBKR AND TOMATO. SALAD. Slices of cucumber and tomaco j>:acoa alternately round a bunch of white hearts of lettuces, and garnished with mustard and cress, make a dainty salad. The salad dressing must he served separately. MIXED VEGETABLE SALAD. • Procure a selection of cooked vegetables sueli as peas, beans, young earrots, and turnips, neiv potatoes, Howerets of cauliflower. beetroot, asparagus points, etc. Mix i'ghtly with mayonnaise sauce, care being ;akcn not to break the vegetables. Arrange some lettuce leaves in the form of a cup and place the mixed vegetables in the centre. (famish very lightly with a little mustard and cress. BIRD'S XEST SALAD. Ingredients: Cream cheese, red and bh'.ek pepper, mayonnaise sauce, lettuce. Method: Form the cream cltce: e into small egg shapes. A little b.'aek or ret . i-pper i.r chopped parsley W'.l give the variety to imitate the speckled eggs, i-i'im th.- httuce as nests bv removing the entre hearts, and place the eggs | in' these and serve with salad dressing.

POTATO SALAD. Boil some now potatoes and cut these in slices. Coat with salad dressing and sprinkle witli chopped parsley . .SALAD DRESSING. Ingredients: Yolk of one hard-boiled •eg}.', quarter teaspoonful salt, dust of cayenne, half teaspoonful cream or isalad oil, two teaspoonfnls vinegar, quarter teaspoonful mustard, lialf teaspoonful sugar. Method: Mix the yoke of egg, the salt, pepper, mustard, and sugar together. Add the cream or salad oil gradually, and stir in the vinegar carefully. X.B. —The raw yolk of egg is often used instead of cream when eggs are plentiful and cheap.

ICE CREAM AND ICES. APPLE ICE-CREAM. This icc is not one of the very expensive kinds, unless indeed you prefer to life cream to custard, reel, core, and slice two pounds of good apples, and cook tliem to a pulp with half a pint of water, and the juice and half the linepared rind of one lemon, and six ounces of sugar. Let it cool quickly, and then rub it lightly and cjuit-kly with a pint of custard or cream. The best plan is to slice the apples straight into the water in which they are to be cooked, previously adding lemon juice to it. This preserves the color of the ice, which is very important, if it is desired it should be white; but often it is colored a very pale tint of green, or even a faint pink, according to taste. Freeze it.

KANAKA ICE-CREAM. As the ripe banana requires no cooking, this cream can be quickly and easily made. Peel and pound six or seven ripe bananas, and stir into the pulp thus obtained the juice of two lemons; add tlr.:. to a pint, cf (sweet ;;i »-l) cust-ir.l. or cream, and freeze. CARAMEL ICE-CREAM. To make caramel ice-cream it is necessary lirst to prepare the caramel. Dissolve four ounces of castor sugar in one gill of water, or of lemon juice, and let it boil till of a delicate brown color. Let it cool slightly, then stir it into a pint of good custard while both are hot. When quite cold, freeze in the usual way either with or without a spoonful of good whipped cream; add this half-way through the freezing process. CHOCOLATE ICE-CREAM. Ice-cream flavored with chocolate is one of the less common ices, and strange to say, it is also one of the less expensive kinds. Strange because it is very nice one. indeed. Dissolve two or three ounces of the best vanilla-flavored chocolate in a very little milk (for single cream), and add it to a pint of custard. Add it whilst hot to the hot custard, mix it well while cooling, and do not, of course, attempt to freeze until <|uite cold.

TO M.VKK ICK-CKEAM, l*SlXtt -IAM. Almo.-t any jam may be used, instead (if the flesh iruit, but tin- proportions jmi-t lie (."irefully observed; liiey are ft teacupfu] (say a liberal four ounces) of jam willi three-quarters to a pint of custard. and when luilf frozen a of whipped cream. If made of cream only, u-e a pint of cream to tlie four ounces of jam. I'or fresh fruit pulp it is usual to allow four ounces of jam to the pint of cream. XI T K'IM'UKAM. If von do i;(i in for making ice-cream at all extensively you certainly must try this fashionable variety, nut icecream. Vou need a rich custard, frozen to a still' hatter. Stir into it, two to four ounces of shelled, Munched, and chopped nuts of any hind—almonds, walnuts, filberts, coeoaniits, pistachio kernels, as you please .It" vou brown tlie Almonds after shreddin;/ ttiein, they are ,1 delicious addition to caramel ice. which should, however, lie flavored with a little almond essence. A Tery good

imitation of .pistachio cream: can be made with almonds, if stirred into a rich c.'.stard. colouring a tame green with vegetable coloring, and flavored with orange llower water and a very little almond essence.

WATER ICES. The name sounds rather contradictory, does it not? P>ut the ice is quite passably, in fact, very good. In the place of custard or cream a syrup is used. A pint of fruit pulp needs a pint of water and eight ounces of sugar; in the case of sweet fruits allow six ounce-; of sugar. Or, if you have the svrup already boiled, allow :-x full teaspoonfuls to the half pint. To make the svrup, boil together three founds of cane sugar and three quarts of water tiil reduced to half this quantity, then strain through a clean, fine cloth, and bottle for use.