NOTES FOR WOMEN.

Auckland Star, Volume XLII, Issue 147, 22 June 1911, Page 8

NOTES FOR WOMEN.

(From Our London Lady Correspondent.}. NOVEL SUFFRAGETTE WMJIUHGL Unusnal wording of the marriage service was adopted at Union Church, Brighton, where a local suffragette wedding took place amid a lavish, display of suffragette bunting the first week in. May. The bride and bridegroom exchanged, rings, and the words of the marriage service used expressly intimated that the two people uniting themselves did so on. the grounds of perfect equality , as comrades and helpmates, whatever circumstances life might open to them. Suffragette friends attended in full force carrying their tri-colour flags, emblematical of "freedom, purity and hope." WOMAN WATER DIVINER. The Chertsey Guardians have utilised the service of a water diviner. The Boaxd have experienced difficulty with the water supply at the workhouse, and, responding to an invitation, Mrs. F. ■Chinchen, of Bagshot. visited the grounds of the institution, carrying a triangular piece of hazel twig. She walked along near the infirmary, the twig vibrated considerably, and then came back to her body very quickly and broke. It is estimated that there is an abundance of water about 20ft. deep at the spot. THE BEGUM OF BHOPAI* who is at present staying dn Surrey, is not, by any means, the least interesting of the foreign visitors to England just now. She hails from Central India where, according to the English newspapers, she rules a State nearly as large as Wales. With her she has two sons and three grandchildren, a suite of fifteen persons, and an English lady doctor, Mrs. Barnes and her two 'little boye. All the men of the suite are Mohammedans and wear ■turbans, and the Begum and all her women, except Mrs. Barnes, observe the purdah strictly and wear veils with holee cut for the eyes. An important member of the suite is the astrologer, who already is at work. THE WOMEN'S BILL. Said Lord Robert Cecil in support of the Woman Suffrage Bill, a day or two ago, and in strong condemnation of the Government's indifference to its importance: "We heard much recently about the difference between the male and female sense of honour. If fatalities for the bill are again withheld, women may rightly thank God that such a difference exists." UP-TO-DATE COOKERY. PBACnCAL HINTS BY AN' EXPERT. There are seven primary methods in cooking—namely, boiling, steaming, baking, roasting, grilling, frying, and etewing; and I shall deal briefly with each of these methods in turn. BOILING. _ Fresh meat and fish should be put on in fast-boiling, salted water, so aa to coagulate albuminous substances, which form a skin. Meat or fish is enclosed in t.Tiia skin by so doing and juices are retained. Boil rapidly for five minutes, then slowly. Salt meat or fish is put on with cold water to dra.w out some of the salt, and to soften the fibres made hard by salting. STEAMING. To cook "ay vapour it is necessary that the quantity of boiling water should be one and a half inches in depth. It should be noted that such a small quantity of water is apt to evaporate in the process of bailing. One ehould therefore keep a kettleful of boiling water at one side of the fire for the purpose of keeping the water in the steamer at the required depth. Most steamed dishes are boiled rapidly, with the exception of light souffles and custards. BAKJNG. Preparatory to baking the oven should be heated beforehand, and in order that a uniform heat may be maintained the fire should be built up regularly. Generally speaking, pastry, scones, and small cakes require a very hot oven, the time required for cooking being from ten minutes to a-quarter of an hour. Puddings, biscuits, and shortbread require a moderately healed oven. Large cakes are baked in a slow oven, and gingerbread or 'anything with treacle should T>e baked very slowly. ROASTING. In roasting, nreat should be Jiang close to the fire for a-qaarter of an Irour, and dming that period the "meat should be turned, so thai all parts should receive the same amount of heat. Should this instruction be properly carried out, a skin will be- found to form round the meat, and this is the secret of good roasting. At the end of the quarter of an hour the meat is removed a little distance fromrthe-fire. Care should be taken-to baste the meat, every "ten minutes. GRILLING. For good grilling a red, clear, glowing fire is necessary. Meat or fish should be turned frequently. Fish generally takes ten minutes and meat a-quarter of an hour v . The skin forms round the meat as in roasting with rapid cooking, and this skin retains the juices. FRYING. There arc many rules to observe in frying. It should be remembered that there is no such thing as boiling fat, but smoking hot fat. Smoking fat has a high temperature, and smokes when the water in it has evaporated. When fat ceases to frizzle the next stage is smoking, and then it is ready. This is a nr.os't essential rule to observe in order to obtum good rcsolta. Cstlets or fish should be well covered with dressing and quiie Jry. Ii is a good" plan io dust them with floor pre-rtons to putting on dressing. After frying a nice golden colour on both sides, the articles should be well drained on blotting paper or crushed white paper. .It is interesting to know that water boils at 212deg. and the temperature of smoking hot fat is 250deg. F. " Care should be taken, to allow fat to cool beiore it. STEWING. Stewing is a most economical way iof jcookSig, but is often spoiled by being done too rapidly. The meat is really fried over a hot fire to begin with, and after this very slow cooking is absolutely, necessary. There is a true saying that "to boil a stew is to spoil a stew." . A stew should simmer. Simmering' means cooking below boiling point. If a stew boils one will observe large bubbles on the top of i'fcj if it simmers the babbles -are -tingr-and rise' <mly hgefeand ihfTe-on-tgfeg-. A TeryenwJlffcr&