Fahruary. 1914 



THE CARDEN AND FIELD. 



481 



arch of ri-.uliii^ |)ni\idi-d by the 

 editor in tlie Doccmhcr issue of 

 " Life." " Kverylady's Journal " 

 is, as usual, replete with jjood 

 thinjj^s. Notable, this month, arc 

 the pasjes devoted to the fashion 

 review and forecast, the a^ltnirable 

 Australian stories and articles, the 

 luonev-makinn^ and labour saving 

 devices set forth, and the third of 

 the adventure stories in that 

 worfd-famous series : " What hap- 

 pened to Marv ? " The editor of 

 " Rvervladv's Journal " has been 

 fortunate in securine the sole Aus- 

 tralasian ritr-hts of th - "What Hap- 

 pened to Mary ? " stories, and we 

 shall look ^^^th interest for the 

 continuance of the series. In 

 " Everyladv's Journal " will pro- 

 cember appears a slrii-in '- sympo- 

 sium by noted Australians on 

 " AVhat our Bovs and Girls should 

 Be TauEfht," that we commend to 

 thouj;;"htful parents. ' A sliillincr 

 spent in buyinjr both " Tafe " and 

 " Kvervladv's Cournal " will pro- 

 vide the w-hole fiuiiilv with much 

 c^ood readincr. 



KALGOORLIE HOTEL 



HINDLEY STREET. 



Xried Recipes 



CHARLES HONES, Proprietor 

 (Late of Theatre Royal Hotel). 



Good accommodation ' for Country 

 visitors. Tariff, 25/- per week ; 

 4/6 per day. 



Beds, 1/6 per ni^ht. Meals i/. 



KEEPS OUT 

 ALL THE RAIN 



Ko wet weatKer coat 8o useful as a Slicker, 

 No Slicker 80 waterproof, durable or neat in 

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TOWER'S FISH BRAND 

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The only) slicker with the famous Reflex Edge 

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 rain. 



SOLD EVERYWHERE 

 ASI3 A. J. TOWER CO. 



BOSTON. U. S. A. 

 Melbourne - Sydney - Bri*- 

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TVlESE 



Reflex Edges 

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Water 



Cannot 

 Run In At 

 The Front 



— Baked Tomatoes with Sauce — 



Take as many Icnnatoes as needed ; 

 lUt a slice from the lop and scoop out 

 the centre; chop and season any kind 

 of odds and ends of meat, fill the cups, 

 cover with stale bread crumbs, rolled 

 fine ; add tiits of butter; bake in a 

 quick oven until tomatoes are tender. 

 Take the tomato scooped from the 

 centres; cook until tender, strain; then 

 add a lump of butter the size of an 

 egg and two tablespoonfuls of cream, in 

 proportion to half a dozen tomatoes; 

 st'asi)n with pepper and salt and a little 

 sugar ; add a generous pinch of soda to 

 tomatoes, let boil up once. Place baked 

 tomatoes on platter, pour sauce around 

 them and serve hot. 



— Veal and Ham Pie — 



Cut some veal into thin slices, also 

 some ham. allowing about a quarter of 

 a pound of the latter to a pound of the 

 former. Rub the veal over with lemon 

 juice, put it in layers with the ham in 

 a pie-dish. Sprinkle plentifully with 

 finely chopped parsley and some pepper. 

 Cover with short crust and bake for 

 about two hours. 



— Potatoes in Butter — 



Boil the potatoes in the usual way; 

 then add a lump of butter and some 

 chopped parsley; toss them in this till 

 all the potatoes are buttered and serve. 



— Rice Cream — 



Simmer four ounces of rice in a pint 

 of milk with an ounce of sugar till it 

 is reduced to a pulp ; turn out to cool. 

 Whip half a pint of cream to a stiff 

 froth, and when the rice is cold mix the 

 cream with it. Set on ice or in a very 

 cold place till wanted. 



— Vegetable Marrow — 



Peel and cut the marrow in slices, 

 parboil, drain, and finish cooking by 

 frying the marrow in butter. 



— Macaroni Soup — 



Make some stock from bones, the 

 trimmings of veal and ham, and the 

 liquor in which the fowl was boiled, 

 together v\'ith plenty of vegetables. 

 Boil the macaroni separately ; drain, 

 wash in co'ld water, and cut into small 

 pieces ; put into the tureen, «-hen the 

 Strained soup may be poure ' er it. 



— Caiming Tomatoes. — 



Canning tomatoes is a simple process. 

 Have the tomatoes of a uniform ripe- 

 ness. Pour 1)oiling water over them to 

 ^(■•n"ve the skins. Wi' ii peeled place 

 in a granite kettle and lic.ii slowly with- 

 o'l: adding any water. A sprinkle of 

 salt may be added. Roil for one half 

 hour and seal hot. 



— Whole Tomatoes. — 



Select small ripe tomatoes that will 

 go into jars. Peel and drop a few at 

 a time into boiling salt water. Dip out 

 when cooked and place in the jars, then 

 fill up the jars with boiling water. 

 These are nice to use with different 

 kinds of salads or with a salad dress- 

 ing over the tomatoes. 



■ — Tomato Chili Sauce. — 



Take twenty-five large ripe tomatoes, 

 four white onions, three green peppers 

 with the seeds removed. Slice the to- 

 matoes so as to take out as many seeds 

 as possible. Chop the onions and pep- 

 pers fine and mix the three ingredients 

 together. Heat three cups of Seppelt's 

 vinegar and dissolve in it two cups of 

 white sugar and two small tablespoons 

 of salt. Pour this solution over the 

 mixture and cook slowly one hour. 

 Seal hot. 



— Mutton Cutlets. — 



Trim some loin or best end of neck 

 chops, and season with pepper and 

 salt; either grill over a very clear fire 

 or fry in a frying-pan with two ounces 

 of butter. Let the' butter be hot before 

 the chops are added. 



— Rice and Cream. — 



Simmer three tablespoonfuls of rice 

 with six lumps of sugar in a pint and 

 a half of milk till the rice is quite soft 

 and has absorbed all the milk. Add a 

 little milk or water if the rice becomes 

 dry. Turn into a wet mould to set. 

 When cold, serve with whipped cream 

 and strawberry jam. 



— Calf's Head Soup. — 



Bone the calf's head and boil both 

 meat and bones. Cut a few ounces of 

 lean bacon into pieces, put them in a 

 stew-pan with a sliced carrot, turnip 

 and onion, and a bunch of herbs. Fry 

 a light brown over a clear fire. Stir 

 in an ounce of flour. When it is brown 

 add the calf's head stock and bones, and 



