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FOR WOMEN FOLK.

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FOR WOMEN FOLK. HOMELY HINTS AND DAINTY DISHES. To test. art oven for baking sponge and pound cakes, put into the oven a piece of wh.i.te paper; look at it after five minutes, when it should be yellow if the heat is right. Wash lisle thread stockings in tepid water with a little blue; use only boiled soap, and that for the feet only. Rinse thoroughly in •water containing a few drops of ammonia, and hang to dry, but not in the sun. Whrte Lilac Mix loz. triple spirits of white lilac, loz. triple spirits of jessamine, and i oz. extract of tonka bean. Furniture Polish. Dip chamois leather in tepid water, take it out and wring it dry. Rub the furniture with this, and it will remove all finger marks, stains, &c, mere effectually than any pre- pared polish, and will make the wood appear as good as new. Nervous Women Should not drink tea or coffee, but cocoa. Eat wholemeal bread and very little meat, plenty of cucumber, tomatoes, Ac., and fruit ia season. Eau de Cologne Oil of bergainot, 6 drachms; oil of lemon, 1 drachm; oil of neroli, 20 drops; oil of origanum, 6 drops; orange flower water, loz.; triple distilled alcohol, 1 pint. This should be combined with 2 drachms oil of lavender, 4 drops extract of ambergris, 2 drops oil of cardamon, 2 drachms spirits of wine, and 1 drachm oil of lemon. Omelet Souffle Put th& yolks of three eggs in a basin with 3oz. of caster sugar, and work together with a spoon till they are a cream. Then add 10.. of flour and flavouring of vanilla. Beat the whites of the eggs to a stiff froth, and add lightly to the mixture. Well butter an omelet-pan (or frying-pan will do), and bake ten minutes. Turn it brown side on a sugared paper, spread with a little jam, and fold the other half over. Soies a la Cardinal Ingredients: Two or three soles, salt, pepper, lemon-juice, one ounce of butter, one ounce of flour, iiaif a. pint of milk, vinegar, caa-mrae. Method: Fillet, the soles neaily and sprinkle each piece with a little lemon- jixroe, gait, and pepper. Roll the fillets up and lay them on a well-buttered baking-tin., oover them with a. piece of buttered paper, and bake them for texi to fifteen minutes. t While the fish is baking iruvcie the sauce. Melt the butter in a saucepan, and stir the flour into it; mix till quite smooth, and then add the milk gradually; stir the swace ccn- tinually until it boils, and let it simmer for five minutes; draw the pan to the side of the lire, add salt, pepper, a teaspoonful of white vinegar, and a few drops of carmine. When ready. arrange the fillets on a hot dish a.nd pour the sauce over tli-era with a spoon. It ought 10 be thick enough to coat the fisli nioely. Ga-rmsh the di^h with pieces of cut lemon. Cost, about 3s. 4d.—" Family Herald." TomaSauce Pnt one tablespoonful cE butter in a frying pan. When melted add a tiny white onion a.id throe slices of carrot, minced fine, half a sprig of thyme, half a bay leaf. half a spray of bleached celery, cut in small pieces, two sprigs of minced parsley, and, if con- venient. a tablespoonf ul cf boiled ham, also finely minced, Let tbe herbs and vegetables cook for five minutes, then stir in a. large heaping tablespoonfu.1 cf flour, and when this browns add a quart of tinned or ripe tomatoes. Select tomatoes which possess a large proportion of palp to the seeds. Cook this sauce 45 minutes, season with a scant teaspoonful of salt, a saitspconful of pepper, and a tabiespoonful of sus?r. When cooked btraiu through a sieve "a Scotch cap sieve is tha best ThM BRuce. if placed in a covered earthern jar near the ice in the refrigerator. will keep for several weeks. It is delicious served with eggs, macaroni, and many other dishes. To Dry Clean Blouses j Delicate stik, coloured, or white tuouses should be soaked in methylated spirits, and the soiled parts sponged and kneaded about. Cover for a time, take out, and hang in the air. Or they may be powdered with magnesia, rolled up in clean flannel, and allowed to lie for a week. Light woollen can be cleaned with hot flour and fuller's earth rubbed in, and then shaken out. Muslins are best washed in flcur and water boiled to the consistency of cream. When juot warm soak and wash out, rinse in alum and water or weak vinegar and water. For Madras muslin curtains use bran boiled in a muslin bag. A little liquid ammonia should be added when the bran water has cooled. Put the curtains in, turn them about, and cover for a while. Then squeeze out and rinse in some fresh bran water. Fringes and knobs or balls to be squeezed through pure cold water. When nearly dry, Iron on the wrong side with a warm iron on a thick blanket, to raise the pattern.

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