In And Out Of Town

Auckland Star, Volume LXX, Issue 22, 27 January 1939, Page 10

In And Out Of Town

Personal Items.

Mrs. H. J. Smith, of Wellington, is visiting Auckland. t • • • Mrs. A. E. Webber, of Morrinsville, is visiting Auckland. ••• . • Mre. S. C. Carter, of Xgarua, is at the Central Hotel. Mre. (i. J. George, of Hamilton, is at the Royal Hotel. • • • • Mre. A. Macfarlane, of Otorohanga, is visiting Auckland. • • • • Mrs. I. D. Jack and family, of Hamilton, are at Takapuna. • • • • Mm. Sydney Goodson, of Auckland, has taken up residence at Paihia. • • • • Mrs. F. Hellaby hae returned to Remuera after* a holiday at Paihia. • • • • Mrs. Frank Abbott, of Remuera Road, hat returned from m holiday in , Rotorua. •.• ' • • MiM P. Davidson, of Auckland, is visiting Mrs. K. Ludbrook, at Paparaka. • • • • Miss Margaret Guy, of Wellington, ie the guest of Mrs. S. Hanna, of Remuera. • . • • • Mrs. S. Hanna, of Remuera, has returned from a holiday in North Auckland. • • • • Mrs. D. C. Milne and Mra. D. ,-F. Howarth, of Greymouth, are at the Star Hotel. • • • • • Mrs. C. W. Vereker, of Takapuna, has returned from a fishing holiday at Taupo. • • • • Mre. E. Brad.shaw, of Greymouth, is visiting Auckland and ie at the Waverley Hotel. ••• • ' Mr*. Athol Morrison, of Wellington, is the guest of her mother, Mrs. A. G. Graham, of Remuera. , • * • • Mies Mavis Brown, of Epsom, is spending a holiday with Mre. W. Walker, of Wellington.

Mrs. F. P. Osmond Smith, of Merivale, Christchurch, is the guest of her sister, Miee Lingmrd, Papakura. ■ • • • Mr. and Mrs. S. Taylor, of Kaiti, Gisborne, who have been in Auckland, have left by car for Tauranga. • • • ■ Mre. J. B. Walklate, who has been at the seaside for some weeks, has returned to her home in Remuera. • • • • Mrs. F. D. Pidgeon, of Auckland, and her young son are the guests of Mrs. E. W. Pidgeon, of Christchurch. • « • • Mrs. R. E. Conradi and family, who are spending the holidays at Milford, return to Hamilton next month. • • • • Mr. and Mrs. R. Harket, of Moahau Street, Grafton, and Miss Ailea Hacket are upending a vacation at Rotorua. • • • • Mre. George Fox and her daughter Joan have returned to Remuera Road after a holiday at the Bay of Islands. • ♦ • • Mrs. Raymond Sheath, of Remuera, and her daughter Joyce have returned home after several weeke' holiday at Rotorua. « • • • • Mrs. Murray Benjamin, of Remuera, returned this afternoon from Paraparama, where she has been spending several weeks. • • ♦ ♦ Miss AJice Law, of Auckland, is visiting Christchurch, and will attend the conference of musicians wjhich takes place this week. <• • • • Mrs. Warwick Wilson and family, of Remuera Road, return to-day from Rotorua, where they have been spending the holidays. •»• • • Mrs. J. W. Fallen, of Clevedon, Mrs. B. O. Stokes, of Wellington, Mrs. W. Fredrichs, of Te Kuiti, and Mrs. S. Jenkinson, of Hamilton, are at the Station Hotel. • • • • Miss M. O'Connor, who has been matron of the Taumariinui Hospital for fourteen years, was the guest of honour at a presentation party this week prior ta her resignation of her position. • • ♦ • » Mies £. M. Kuteey, lady superintendent of the Auckland Hospital, left by last night's express .for Wellington, en route to Dunedin, where she 'will attend **eoafwieaee-of«regytercd-nareei. ~

out once only, and do not turn it over nor press heavily with the rolling pin. This is really not a difficult paste to make provided it is handled lightly and water is used sparingly. A similar paste for boiled or steamed meat puddings ie made by using finely-chopped euet instead of lard and butter. Flaky. When ehort crust can be made successfully flaky pastry .should be tried. This can be used for mince pies, cheese cakes, meat pies, and many baked puddinge for which a lining of pastry is required. Rub a quarter of the fat into the flour and mix to a stiff paste with water. Roll out the pastry into a long oblong, about half an inch thick. Take another quarter of the fat and cut it into tiny pieces, which should be placed on the dough two-thirds of the way down. Fold over, turning over the plain third first, then the rest, so that all the fat is hidden, press the edges together firmly, and roll out into another oblong, taking care that the butter doee not break through the pastry. Repeat the procees twice more until all the fat is used. Puff pastry in by far the most difficult kind to make successfully. It also takes time to prepare, as if it ie to be light it must be left to cool between each rolling. It is essential to have this paetry, however, for patties and vol au vents, and it is usually required for email fancy cakes which have pastry as their basis. The cook should experiment with a email quantity at first. The butter should be prepared by squeezing it tightly in a cloth to remove ae much moisture as possible; then it should be put in a cool place, as it is important that it should not be soft. Take a small piece of the butter, about an ounce, rub it into the flour, and make a stiff paste with sufficient cold water, and egg yolks and lemon juice if used. Roll this out into an obling ehape about an inch thick, place the rest of the butter in slices on the pastry so that about two-thirds of it is entirely covered, fold over into three so that the butter does not show, pressing the edges together. Leave this in the*coolest available place for half an hour, then roll out into an oblong again, taking great care that the butter doee not break through. Fold over into three again, and leave as before. Repeat the proceee until it has been rolled out from five to seven times. The board should be floured a little each time to prevent the pastry from sticking. Coolness ie essential, and if a marble slab is avail- I ■He, w> much the betteafc '