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FOR WOMEN FOLK.

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FOR WOMEN FOLK. HOMELY HINTS AND DAINTY I DISHES. Metal rusts if not used, and the body be- comes diseased if not exercised. A sound and healthy body is t-he founda- tion of ail that goes to make life a success. Anyone who does not taie time for exercise will probably hare to take time to be ill. Exercise gradually increases the physical power6, and givps more strength to relict eickne^. The best way to get thinner without doing any harm w to walk three mi every day, ea.t p-lenty of green- a. mode- raooo quantity of lean meat (cut away all fat), fob. and toasted bread, occasionally a. little brown, brpad. This will be found very effectual. Avoid aJl sweet.s, mirk pudding?, potatoes, suet puddi n. arid d > not take sugar in your tea or coffee. Outdoor exercise is moeit essential. Liniment for Rheumatism I Two ounces of Ca^til-le soap, loz. <"a.mphœ Put them into a. bottle, add aua-rter-pint spirit of roceanory. Let the bottle stand near the fire, o-nd shake it two or three timess A day till the camphor is dissolved. Then j add half-pint of fre^h bullock gull and shake s-11 together. To be applied by rubbing well Mt the part affected. Tonic Shampoo I A tonic shampoo, which is also cleansing, aay be made by heating up the following: OUe Ani!"e e?,g. A tea.,poo.,tful. of hot water. A scant tablespoanful of chlorate of potasJi. Tw-enty drops of violet. This will be found both stimulating and cleansing'. The rinsinc* and drying are as important with one recipe as another. To Make Tea I The only possible way to make good tea is J to pour on to the leaves water which has only just come to the boil. It should not have been boiling for a long time, nor should it hfc.ve boiled previously and been allowed to cool. To make sure of having fresh water in the kettle, the best plan is to make it a labit to empty the kettle every time it is ■need—to let it drain in the sink-and then to put it on the rack to dry. By this means I the chalk sediment ,dr.e to the hardness of the water) is washed away each time, and the d--yi.nq on the rack hardens the interior of I the kettle and prevents the far from chip- I ping off. Kettles should never contain loose I bits of chalk—tho^e that are never emptied always do. To Preserve Furs I The greatest enemy to furs of every <Jet»crip<tioQ is the moth—more destructive t 4 Ve tiiciu time or even damp, though the latter should also be carefully gucrded against. In laying aiade furs for the summer, they whould be placed in a, roomy drawer lined with cedar and have ^ma-U pieces of crude camphor sprinkled amonast them, and once a month at least be laken out, examined in the sun, and beaten wit-h a. light cane. This if. indeed. the secret of the fur dealers in preserving their stocks. I To preserve furs on a voyage: When airing and beating them L-* not practicable they iiiTwt be thoroughly secured from damp, and i thickly covered with cayenne peppor in fine I poivder, a.nd restored to light and a.ir 25 soon as potable. A Delicious Home-Made Brawn I Get twopenny worth of pork rinds or two jigs' ft or half a covvheel cr gristles from leg of Iwef. either will do; gently snnmer for several hours, uci bcil. When very tender cut in small pieces, remove bones, add about lb. of any cold TTM m t cut in squares, or odd pieces of ham, iind vQe or two sheepa' tongues boiled. Teaspoon of salt, salttpoon of white pepper, half s a Its poo n cayenne pepper, one bay I e-zif. Gently simmer again about an tour, turn into mould or dish, ready next flay. To make it look extra nice when turned out, boil one egg bard, cut into thin slices, and lay round mould or dish, then pour in the hot brawn, lightly press it down with spoon so that the moat is under the liquid, wthen turned out arrange parsley around the dish. To Cook a Leg of Mutton Cut meat in slices and fry in a little salt butter or good dripping. When nicely brown pat into 6aucepan with bones from joint. and one onion stuck with four cloves?. Make eome forcemeat bails in otual way by taking a little chopped parsley and lemon thyme, brea.d crumbs, suet, pepper. and salt, mix with an egg. Flour and fry after meat. When thee.' are brown all over put into saucepan with meat and bones. Take one tablespoonful of flour, mixed with a little water, pepper and salt to taste, a dessert- spoonful of ketchup, a teaspoonful of sauce. .Make this into about a piut and a half by adding either gravy, clear stock, or water, and bring to a boil, in frying pan. Pour over meat and simmer all gently for two hours. Just before serving add a dessert- spoonful of cooking port, and serve red cur- rant jelly or jam with it.

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