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FOR -WOMEN FOLK.

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FOR WOMEN FOLK. HOMELY HINTS AND DAINTY DISHES. Shot glace silk may be said to be one of the favourite materials for hats of the moment. When making cakes try greasing the tins with olive oil instead of with butter. You will find the cakes will turn out better. Mice have a wen-ground-ed ave1"Sion to cayenne pepper, so to get rid of them it is a good plan to stop ail their holes thoroughly with a paste made of cement, to which a good sprinkling of cayenne pepper has been added. New boots are sometimes difficult to polieh. To make them shine easily, brush off any dirt that may be on them and rub them with lemon juice. Let this dry in, then black and polish them in the usual way, and they will shine beautifully. Plum Pupee Ingredients: Two pounds of plums, one pound of sugar. Method: Stew the plums and sugar in half a pint of wateT until they are soft. When cooked remove all the stones and nAAb the plums. Serve them cold in a Class dish with rice cream. Excellent Potato Soup Cat in thin slices twelve medium-sized potatoes and onions, put 2oz. of butter in iron saucepan, a little salt, pepper, a grate of nutmeg. Slowly let them melt, not fry, but gently simmer. Then add two quarts of weak stock or water. Let it a.11 boil quarter of an hour, and pour through sieve. Serve with, toast or croutons. Stuffed Vegetable Marrow I Peel a medium-sized marrow lengthways and take the seeds out. Take some scraps of cold meat of any kind and chop finely, also sora.ps of stale brea.d; soak and beat finely. Boil and chop two large onions and rub some sage, then max all together, season- ing to taste. Fill each half of the marrow with this forcemeat, tie them together, dredge with flour, salt, and pepper. Melt Zoz of dripping in a baking tin, put the mar- row in and bake it about one hour. Serve with brown gravy. Pears a L'Allemande I Ingredients—Six largo pears, sugar, two ounces of butter, the yolk of one egg, half an ounce of gelatine. Method—Peel and cut the pears in quarters, and steep them in cold water to prevent them turning black. Put them into a saucepan with snfficient oold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sugar, and arrange them on a dish. Halt the gelatine in water, and pour it into the syrup, boil it quickly for five minutes, strain it over the pears, and let it remain until set. The syrup may be coloured with a little ooohineal. Eat Raw Oniorts Onions, eaten raw, with bread and batter, make a capital complexion clearer and night- cap, especially for the nervous person, who is generally inclined to lie awake o' nights and to wake up at diehearteningly early Tynama of the morning. Slice the onions thin and sprinkle lightly with salt, to take off the raw, crude taste, and have the bread thin and a good deal of butter. Talking of nervous- ness there is no better nerve food than good batter. Cod liver oil, which a few years ago was so extensively prescribed for persons with weak chests or of a nervoas tendency, has been largely supplanted by the more palat- able and more easily digested butter of com- mon use. Three-Course Dinner for a Few Pence 1. Miak SOUP.-Put a teac-wpful of barley in coid water, and boil till quite ooft. If not all absorbed strain off water, and add to barley a. pint of milk, season, and bring to the boil. One egg beaten np, and sowp poured over it is a great improvement. 2. ESssoles.—'Mrnce any scraps of ooofced meat, add mashed potatoes, season, mix with beaten egg, for minto small cakes or balls roll in breadcrumbs, and fry. 3. Marmalade Pudding.—Two tewupfnllg of breadcrumbs, one teacupful of suet, two tablespoonfuls of flour, two tablespoonfuls of marmalade, one tablespoonful of sugar, pinch of salt, half-teaspoonful of carbonate of soda. Mix with milk, put in greased basin, and steam two hours.

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