LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 249, 19 February 1898, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY.

Apple Meringue.—This is a pretty dish for a children's party. Stew somo apples that have been previously peeled, cored and cut in quarters, in a syrup of sugar and water, in the proportion of half a pound of the former to a pint of the latter. When the syrup bo'ls put in the fruit, it will be cooked in twenty minutes or less. Set it aside to keep hot, while you make a meringue by whipping the whites of two eggs, with two desscrtspoonfulls of powdered sugar and a teaspoonful of chopped lemon peel. Turn the app'cs out ia the centre of the dish in which they are to be served, over them with the meringue, and then powder the whole surface with castor sugar. Stand the dish :n the oven until the sugar takes a mellow, deep, cream coloured tint and serve hot. tt ' T

Economical Puddivg.—Take equal quuitites of brod crumbs, mashed potatoes, raisins, crndied peel, suet and sugar. Chop the suet very fine and mix it with the crumbs, then stoue and halve the raisins, cut the p?el into small pi j ces but do not chop it, add all the other ingredients and mix well. Have ready a buttered mould, press the nvxture well down into it, and steam three hours. Serve with lemon sauce. Neither eggs nor milk are inc'uded in this recipe, but this is a delicious pudding and always appreciated by those who once give it a trial.

Celery Vixkoak.—Slice into small pieces some fresh celery, for two heads take two qua-ts bottles of vinegar (half this quantity serves a long time) one tcaspoonful of cayenne, the same of salt and a few peppercorns ; boil slowly fifteen miuntcs ; pour it into a jar cover tightly, and in two months bottle it.

Lemon Brandy.—This is used for flavouring sweet dishes. Take some wide necked bottles, fiil them full with the rinds of fresh lemons, pired very thinly, till the battles with British brandy, in a month strain aud bottle for use. Cork down very tightly to exclude the air.

Fairy Butter.—This is made with the yolks of hard boiled eggs and fresh butter ; boil three eggs, aud when quite cold, bruise the yolks with 4oz of butter and press it though a small colander over tho cold meat. It looks beautiful over a dressed sclad.