WOMAN AND HER HOME
Flowered Brooches. EW hats demand new brooches for decoration, and jewellers have revived the flower designs which were so popular last year, though this year’s creations are sufficiently different to mre the purchase of a new one essential, Enamel work, which has now been so popular for some time, is being used in place of brilliants to make realistic blooms with a few precious stones to give the necessary sparkle. A eyclamen of white enamel has delicate stamens of green with drops of tiny pearls, and in the same shop was shown a big pansy brooch of lapis laguli with a centre of amethysts. In deep blue enamel a cornflower was made, and the variety of blooms seem endless, so that a brooch can be varied to match the colour of the toilette. With a severe black and white toilette the cyclamen mentioned would be ideal, or, with an appealing summer frock of flowered chiffon, a bunch of forget-me-nots would add .a charming finish to the brim of an accompanying crinoline straw hat, ,
Young Carrots. LX£ cats, carrots are most pleasing when quite young. Indeed, when old I have not much use for them--the carrots, I mean; except their foltage, which is beautiful. So much so that in the days of dismal James I, when they were costly, and, therefore, valued, dames of high degree wore plumes of carrot in their hats! Young carrots should be treated tenderly and simply. One best way is to stew them slowly in butter, peppered and salted. At the last add some cream, a trifle of sugar, and some chopped parsley. This way they deserve a course all to themselves. When very tiny they can be fried whole; when they are growing up they must be cut into halves or quarters lengthways, the tapering ends cut off; and off with their heads, of course! Dip the wholes or the pieces into beaten white of egg; then into fine breadcrumbs; then fry deep in hot butter or oil. Serve them with a sprinkling of finely chopped and fried parsley, and, say I, two, or three drops on each of Worcestershire sauce. I have a pot of carrots growing in my garden; many friends ask me for the name of this lovely fern, and will not helieve me when I tell it to them. Hard is the way of the truthful man! W. Teignmouth Shore. To Clean Tarnished Silver. PHE following method of cleaning tarnished silver (not to be confused with dirty silver) will be found ag quick as it is convenient. Place the tarnished articles in an aluminium ver .2l, sprinki. on a small quantity of Hudson’s soap powder and cover with boiling water. The tarnish will ‘sappear as if ly magie, and if the articles are then rinsed in clean water they will be found spotlessly clean, In the case of exceptionally bad oxidisation a couple of applications may be necessary. The \ hole secret lies in the use of an cduminiini vessel, A Novel and Useful Preserve. To every pound of rhubarb allow half a pound of prunes. Well Wash prunes, and = soak in sufficient water to cover them 24 hours. Then add prunes and water to cut-up rhubarb. Weigh fruit, and boil one hour; remove stones from prunes and add three-quarters of a pound of sugar to every pound of fruit, and boil for good half-hour. Pour into jars and tie
down In usual way. Rose Sauce. rPULLS is a delightful sauce, which will keep, if bottled. It looks pretty round a white shape or steamed pudding, and can be used to colour anything pink. Take one beetroot, one small lemon, one pint water, one pound sugar, one half-teaspoonful vanilla essence. Peel the raw beet, slice yery thinly, and put in an enqnelled saucepan with the water, and yery thinly pared rind of the lemon; boil for half an hour, strain, add sugar and strained lemon juice boil five minutes. When cold add the vanilla, put in small bottles, cork and seal. Delicious Seotch Savoury. ELECT a nice thick smoked blue cod or other salt fish. Pour boiling water over the first and let stand for five minutes. Remove skin and bones. Put the fish into a mortar and pound it. Then add a teaspoonful of lemon juice, a dash of pepper and a little salt, a generous lump of butter, and, last of. all, when well mixed, a tablespoonful of cream, Heat all in a saucepan about 10 minutes. Pour mixture over freshly buttered squares of toast, garnish with parsley and lemon quarters. Re-covering Deck Chairs. HEN new canvas for a deck chair is required it is a good plan to allow suflicient length to make up like a roller towel. Although the initial cost is more, there is a double advantage-the cove er can be shisted to equalise the wear and the use of nails is avoided. These eventually tear away the canvas, ag well as rotting it by rust after ex posure to rain. Bermuda Pudding. TPAKE 204. best arrowroot, 202, pow= dered sugar, 2 teacups milk, 102, butter, some dried cherries, and ratafias, Method: Mix arrowroot until quite smooth with a little milk and boil together with sugar and butter, Put a little into mould; put in some cherrieg next, then more pudding, then some ratafias and pudding till the mould {fs filled. Turn out when cold, and serve with custard round it. 7
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Radio Record, Volume I, Issue 49, 29 June 1928, Page 6
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909WOMAN AND HER HOME Radio Record, Volume I, Issue 49, 29 June 1928, Page 6
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