WOMAN AND HER HOME

Radio Record, Volume I, Issue 30, 10 February 1928, Page 6

WOMAN AND HER HOME

Veal and Ham Pie (Cold). lib. fillets yeal, 1 teaspoon chopped parsley, pepper and salt, 1 egg, 60z. rough puff pastry, joz, powdered gelatine, dib. ham, 4 teaspoon lemon rind, little water. Method: Put ham into cold water in a pan, bring to boil, and place in a basin ef cold water; allow to get cold before using, Put veal and ham, cut into small pieces, in »piedish, with pepper and salt, lemon rind, and chopped parsley. Add a little warm water, cover with pastry, decorate, glaze with egg, and cook one and a half hours. Dissolve the gelatine in a little water or stock, and ,when the pie is cooked pour in and serve cold. Veal and Ham Pie (Hot). Use ingredients as above, only toss veal in oz. flour, pepper and salt, and omit gelatine. Cucumber Marmalade. One large cucumber cut in thin slices, 1b. granulated sugar, the grated rind of 1 lemon, and jo0z. ground ginger. Simmer one hour, and when done add 1 spoonful whisky. Banana Boats for Children’s Parties. Small children are delighted to find a tiny boat on each plate when they sit down to tea. Allow a banana for each child, peel off a strip of skin lengthwise, scoop out the banana, and mash Soe ee ee St eee 6 eee, 6 eee, 4 bY eee, © OP

with castor sugar; put it back with a dab of red jelly on top, capped with a dab of whipped cream. Use an orange stick for the mast, pierced through a piece of stiff, thick paper, on which is written the child’s name, and stick up in the centre of the banana for a sail, nee make an attractive table decorajon, New Lampshades, Haud-painted parchment lampshades bring a bright note of colour to any room, Obtain a plain orange-tinted velum shade of the shape and size you require, draw your own design or trace a fayourite one round the lower edge, and create your own colour. scheme, The colours need to be well rubbed into the rather greasy surface of the parchment. When quite dry, outline the design with Mandarin black drawing ink and give the whole a coat of varnish. Chocolate Fudge. Two large bars of plain chocolate grated, one cupful -of milk and one cuptul of white sugar. Boil together, stitring all the time, until the mixture leaves the sides of the pan and collects round the spoon, Remove from fire and add a teaspoonful of butter, stirting lightly. Set aside until cold, when the mixture will be thick. Beat well widl a strong woodeir spoon until smooth and pliable. When it no longer sticks lo the pan or spoon, turn onto a greased tin, smooth with a knife dipped in hot water, and cut into squares, Cleaning and Restoring Garments or Hangings. Boil 4Ib. glue in saucepan with -one pint of water, and when glue has dissolved place in a bath containing four gallons of hot water, Lay the article to be cleaned in the bath, and leave in soak for half an hour. The article should chen be * thoroughly worked about‘ in the water and afterwards rinsed, Hats. One good trimming makes a hat. A grcy felt hat has a strip of navy felt caught by an oxidised buckle, and is decorated by navy stitching. Another fas simply an inset of grey broadtail imto the crown, A simple black felt skull cap derives its individuality from a heavy twist of beige velvet runmag over the top to disappear in a loop bow over the left ear.

Orange Jelly. . 3 oranges and 1 Jemon, joz. gelatine, 4 pint water, jb. sugar. Peel the rinds very thinly, taking off only the coloured part. Jet them simmer gently in the water 5 minutes. Squeeze the jnice over the gelatine and let it soak. Strain the water from the rinds to the gelatine, add the sugar, and boil 5 minutes, Strain and pour into a mould. Apricot Jam. Cut the apricots into halves and remove the stones, To each pound 0 stoned apricots allow Ib. sugar. Leave the sugar on the apricots over night, Put into a preserving pan and bring slowly to boiling point. Boil 30 to 40 minutes, or until it sets. Some of the stones cracked and the kernels added is an improvement. To each pound of stoned apricots allow i4lb, sugar, and } pint water, Boil sugar and water for 20 minutes, then put in fruit end boil from 26 to # minutes,