Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

35 erthygl ar y dudalen hon

FOR WOMEN FOLK. '—————.—————I

Newyddion
Dyfynnu
Rhannu

FOR WOMEN FOLK. '————— .————— I HOMELY HINTS AND DAINTY 1 DISHES. Use a. few peach leaves to flavour costards. These will be found togive a. delicate aJmond flavour. To dean hatha a.nd bedroom ware rub with dry salt. This removes all dirt, and leaves aH. bright aad- shining. To oaol a. room, wet a cloth-the Larger the becter—and suspend, it im the room. V ffllJtila.te the room. and the temaperature will SiOQID sink. To clean and p-ress a, velvet cape, unpick the 1anrcng at bottom. Get some strong cold tea. wet over a. part first; then get a hot iron, press the back of the velvet; have a second person to hold it out straight while you press it. When dome ail over, well brush with a, piece of velvet or soft brush up I towards the neck. On no account press flat on table. Hang" on the back of a. chair. I < Ko-piace lining. Savoury Duck. I One pound calves' liver, two onions, eight sage leaves, chop fine, season with pepper and saM, add water, cover with potatoes and breadcrumbs. Eake one hour and a half. Cheese Biscuits. Grate 4oz. cheese, 7()Z. breadcrumbs, add to 2oz. butter, teaspoon flour, nnutard, pepper, and salt, one egg. Aiix together, leave one hour. Knead and roll out as thin as possible,, aut in shapes, and bake twenty minutes. Roast Bullock's Heart. I wash inside and out, cat off valves and fat. Put heart in boiling water azul simmer half hour; chop the fat with ilb of bread, thin rind of lemon, season with pepper, salt, nutmeg, and one egg. Fill up inside. Sew up opening. Bake two hours. Make gravy with valves, onion, cloves, pepper, &ad salt, and spoonful arrowroot or flour. Steamed Fowl with Celery Stuffing. rTTu; is d, most palatable way to cook an old fowl, and is aiso the best way to make It tender. Great care should be exercised in cleaning and trussing to keep the legs and wings close to tie body. The celery should be washed, scraped, cut into small pieces, ,and 'boiled for fifteen minutes in water enough to cover it; to a cupful of cooked celery add a capful of fine dry bread- crumibe, a large half teaspoonful of salt, one-cruarter teaspoonful white pepper, a teaspoonful of butter, and stuff the breast with a, portion. Lay the rest in the Toody of the fowl, and after skewering and tydng it into shape rub it well wath. salt, put it o-a a plate, and plip-a it in the steamer. The -plate must be small enough to allow the 3team free access to the bird; it must be {teamed continuously for three or four fcours; then rub with butter, dust with flour, aad place in the oven long enough to brown slightly. Serve with gravy made of browned flour, with the giblets (which have been, steamed with the fowl) cut up in it, and the drippings. A bay 'eaf or an onion laid in the body gives a very fine flavour. Old-Fashioned, but Good. I It is an old-fashioned opinion, but it carries a great deal af weight still, that a lady is knowm by her ban-da and feet more than by amything else. Well-gloved lianda And well-shod feet will at once indicate a -woman of refinement, be her dress and msantle as old ae the hills. A smart new drees and pretty hat, but poor shoes and old, ill-fitting gloves, represent the last ward in bad dressing. f: There are three important poinfca in the ss"?an3 of siloea if the best appearance and the best wear are to be got out of them. They are: Change the shoes often. give them a rest on a. shoe-tree, and wipe them often and carefully. Heels should never be allowed to run down, for this throws the •shoe out of the lev-el, and spoils the shape. Buttoned shoes should never be worn partly Ilbutt-oned for more reasons than one. When taking the shoes off kices should not be left tightened too far up, for whso. putting the shoe on again the foot should not be forced in; it, breaks the lining and strains the shoes f <in many placets. The shoehorn should j Always be in use.

i-■= ' Passing Pleasantries.

STORY FOR TO-DAY.I

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