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FOR WOMEN FOLK

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FOR WOMEN FOLK HOMELY HINTS AND DAINTY I DISHES. A good thing for making the fingers supple for piano-playing is to soak them in water as hot as you can bear it for a few minutes pefore starting to play. Old veils can be renewed by dipping them into new milk. and afterwards spreading them out very carefully to dry. They will then appear new, and become quite stiff. Personality is more potent than words. M-en and women impart the leaven of ozone to the moral atmosphere without knowing I what guod they have done. They become standards of righteousness and are all un- aware that any one looks at them to guage his own opinion or shape his own conduct. They are like regulator clocks, by which the watches of the world seen to be wrong are set right. To Destroy Vermin. i Taie Hb. of oil of turpentine, and with a brush rub the beds, walls, or any places in- fested with them. If they are in great num- bers brash the places over several times, as this will not only destroy the bugs, but also I their eggs. i Steamed Sweet Pudding. I Half-poand of flour, ilb. of suet, loz. of white sugar, quarter teaspoonlal of carbonate of soda, one teaspooaful of baking powder, two tableepoonfuld of raspberry jam. Rub the jam through a sieve and add a little milk to it. Mix this with all the other ingredients. and steam for three hours, and serve with I castor sugar. For Rheumatism. One egg well beaten, half-pint vinegar, loz. spirit of turpentine, Joz. spirit of wine. ioz. camphor. Mix all ingredients together, and well beat them. Then bottle and shake for ten minutes, and cork tightly to exclude the air. In half an hour it is fit for use, and I should be rubbed in the affected parts two or three times a day. Fur rheumatism in the head rub the hack of the neck and behind the ears with it. This mixture should not be I used for broken chilblains. Vegetable Plum Pudding. I One pound each of flour, currnnta. treacle, carrots, and potatoes, the last two to be first boiled and well maehed. Three quarters of a pound cf bread crumbs, half a pound of stoned raisins, and talf a pound of suet Peel optional. A few drops of flavouring, if iikoo. Mix all the ingredients thoroughly together, and boil in a basin for eight hours. The above is an excellent recipe, and pre- ferred by many to the orthodox Christmas padding. Jugged Rabbit. Prepare the rabbit as for boiling, and cut into small pieces. Fry them brown fnd also fry chopped up onions, celery, turnip. and carrot. Put all in a jar, adding pepper and salt, a bunch of sweet herbs, and a few cloves. Cover over with water, place the jar, covered Kith paper, in a saucepan of boiling water, and let it simmer two or three hours. Take out the meat, thicken the gravy. and let it boil a few minutes. Then pour over the m-at and serve. Garnish with roils of bacon and Berve with red currant jam. To Wash Eiderdown Quilts. The following method is very success- ful for washing quilts, and much more aconomica! than sending them to the cleaners, aa their usual price for cleaning is 3s. 6d., I whereas washing them at home costs about 3d. or 3d. a quilt. Dissolve in water one packct of Hudson's Extract of Soap for each down quilt. Make a good lather, and soap, well each quilt all over. Wash it well, and rinse in cold wates, then mangle it in order to get all the water out. Hang up to dry, and constantly shake the quilt to dry the down. A Delicious Tomato Sauce. I Half a tin of tomatoes (about one and three-quarter cups), with two teaspoonfuis of sugar, eight pepper-corns, a. bit of bayleaf, and half a teaspoonfol cf salt. Cook all together for about twenty minutes. When you are preparing tomatoes, as in this case, watch them carefully to see that they do not boil too hard. If they do the liquid will I evaporate too rapidly. a.nd the sauoe may burn. After cooking for twenty minutes, pour the tomatoes into a strainer and rub every part bet the seed through. Then in a clean saucepan put four tableapoonfuls of batter and brown it. taking care, of course, that it does not burn. When brown add four tableapoonfuls of flotir and brown a little more. and then add your one cup of brown stock. It is well to remember that tomato sauce should be as bright a red colour as pos- sible. This colour is obtained by browning the butter and tlour together and then add- ing the tomato. To Cook Macaroni I One pound rump steak, half pound long macaroni, quarter pound Parmesan eheese, quarter pound fresh or best Dorset butter, two or four large English tomatoes, or a bottle of ditto. Method.—Break macaroni into equal lengths and plunge them into a pan of boiling salted water. Boil till tender, strain all water off, put back in saucepan with a lump of butter the size of a top of a tea cap, a good handful of grated cheese, two tomatoes, or, if bottled, half the bottle. Sta.nd it on the side of the Itove to keep hot ;if gaa cooker is used keep it over a small jet of gas). Cut steak in squares the size of walnuts or a littie larger, fry in butter enough to keep it from catch- ing. Pour over rest of tomatoes and cheese, sttr all together well, mix thoroughly with macaroni in pan ever fire to heat it, and when thoroughly hot serve. Some grated eheese should be placed on table, also one or two tomatoes.

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