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FOR WOMEN FOLK. -)

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FOR WOMEN FOLK. ) HOMELY HINTS AND DA!NTY D:8HES. 'St.ro.ng hot ri"nf"ar will remove paiin.t from For thilre is no better remedy a. wa."püonf111 of g-tycerine a Her each Soa-ttef sa.lt on a, cafrpe't' whi'le sweeping. Mtd you w-ill find it not only haa a. cl-ea.ns.ing. leff£'Ct. but it bnghte'ns the cotours a.'nd keeps 'a.w'tiy m?ms. Tc c le.?. oa."bBi6r&. well bpush. it; bo.i!. ?7y 'e?.?? t-J 7'?.tei' and ?'nh tn? tIicT'&'us'My Monga' the in&ts'n.&I, 3?0?.0.?-? u'CBiBg if p3s- ?ibie; 'bans it c?t m t?e srm to dry. To clc-aiise fha 'hair and cure so.re h&ad a.3 w-ell, get o.ne peanyworth of Aeed a.t the! butcher's and a. pennyworth of white pre- <;ipitate powder. Put the fleed, cut into tiny squares, in a tin dn the oven. See that :il, does Tiot get brown in colour; if it does tt ia not any good. W&tch it, the fa,t sboTiM be white, a.nd then strain it in a. little ia-r, and then mix the powder in it while ib is hot. Then. stir for a. quarter of &Il hour. Well brushing and waa'hing will be good for the hair itS-EU. Linseed Tea Pour two quarts of boiling water on one <?unce of whole linseed and twelve drachms of Tiquorice root sliced. Add a, few slices of lemon rmd. Det this stand in a covered jqg for six hours, and then strain for use aDd sweet-eu to taste. Savoury Custard .1 Line a piedi.sh with a nice puff paiste, pla,c- Ing a roll round the edge. Then pour in one .pint of milk and three eggRwelI beaten together: season with a Uttlesalt and pepper, and Ia.y narrow stripe of ham round the edges to full over the cu:tard. Bake in a rather quick oven. I.R hrimn Raxno Put two ounces of butter into a. saucepan, when melted a.dd a, good heaped tablespoon- !fut of Sour. and mix enough water to tnake no nice &J..uce, adding teaspoonful of saluee, and hal f pint of picked shrimpe. }lake very hot. Sweet &auce can be ina-de in the sa.me way, only adding saga.r or jmu, or <iny na-Youring, instead of 6ah sauce amd ehrumps, or using cornflour in place of Hour. Foe a Troubtesome Cough L-inaeed Tea.—One ounce Of barley sugta'r, 'One ot.m'ce of Hquorice-stick. quart<er of a, j)oan<l of whole linseed. Add to this a pint of waiter. a.itd emnner the whole over a Ure 'lor two hours. Next strain throug'h a. sieve, and add the JTiiee <7f a< lemon and e. small te-atSpiOOnful of oil of aniseed, the last to be Tnised in wMIe the linseed is hot. Ta.ke a. te.aspoonful of the inixture three timea a 'dM.y. Beef Soup Twelve pouTt'dg shin of beef (without bones), 81b. veal and beef bones. 31b. carrots. Zlb. turnips, 31h. onions, 31b. dried pcaa. Out uf the me&t. chop the bones, and put into a pot. Add lOa gallons of water a,nd a, handful of &:Ut. Bring to the boil. and remove the scum. Prepare the vegetables, cut them all up am.all, wa.>h the pea.s. and p'ut all in as &)on aa the &tock boils. Sinuner for about live hours. Just before serving a'dd two qurt3 of boiling water. Sausage Fingers for Breakfast Ta.];;e on.e pound of sausage meat. 6oz. .brMdcrumbli!, 4oz. beef euet. finely-chopped, a Em:L!j onion. nncly min,oed, ha,If a. lemon, prated (rind only), a very little salt and I)P-ppler, tMid four tablespoons of stoci:. Mix w&n, <tjid st-eam in a grease-d tin. with ,gr,c,z-ad p.ape-¡- on the top. When cold turn out and cut into finge,rs. Put the trimmings mto a basin, a-dd a squeeze of lemon juice, fj few drops of ta.rra.gon yinegaj*. and a tea- t.!xxmful of nnnc€<l paj-sl<'y. Form. into tiny baUs. dip hails a.nd fingers into egg and 'b.re, and fry in boiling fat. Fry tiGlUe bread, cut into pieces the size of s,tus,.t;ge nng'ers, and lay a. Sng'er on €a<"h. Serve in the centre of a- di&h with. l a, walL üf mashc'd potatoes, and me the t)a.s as a garndsh. Too Plump The effeet.3- of va-rioua foods upon diS'eren.t individuals vary with the occupa.tion and other co.nditi.ona of life. and espec.ia.Ily arc influenced by the peculiar ,h:tra,ctristics of 'people. No two are alik'e in their ex- penditure of nmscula.r and n-ervous energy, <=-o no two will need the game amount or kind of nutriment to repair the waate. A Ja.wyer or other brain wOfkr :or man of sedentary ha.bLts would 6nd as much nutri- m<'Q't in a. m-eal of 6sh an.d ft. biscuit as a Hpid la.bo.urer would find in a. big din?ner of pork and ca.bba?e. In genera, though, fat t3 produced by euch foods as bacon, fat beef. muttoo. rich nun:, crea.in, a.Il starchy veg-eta-bles as pota-; m I  toes, bea.ns, rice, the graini, butter, olive oil, cod-li'er oil, augar in form of -weets or &wet-tencd drinks; bread and butter, bread a,nd rich gtaviez-, fat pork—in fact, it may be E;iim,ed up in fat mea.ts, sua-a.r, str-rchy ve,&ta,bi", a.nd grains. Drinking 'water copiously with meals will induce fat in aome exercise. long sleeJ.}i.ng hours, freedom from worry and laughing a/re some T.f the hJp towards gettin, ncshy. A diet of Iea.n meat will make the average ;persoc thm. This is the favourite method of i,thletes in tra.Ln.ing. Fruits, acids, and .grûeu aaJ.a<L-. grapes, a,pplep, lemona, carrots, 1ettl1OO, da,)]delions, &pi.nach, iNh, and the whit.e or I-Ibiirneii of an egg, venison, game, vca!. are the foods for those who do not wisn to a.tta.im flesh. G«i-n-g withouft brea.kfa.st, ea'tmg only one c<)a.vy meal a- day and avoid- ing rich soups, meau, and f'tcRby "eetablffl a.nd cerea.Is seema to be & populr way of r&ducin? ncsh.

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