Tinkerbell Turns Bookbinder

Auckland Star, Volume LXX, Issue 35, 11 February 1939, Page 3 (Supplement)

Tinkerbell Turns Bookbinder

In these two lessons in bookbinding the problem is to make a book for mounting a collection of pictures or clippings. It is a probleiyi that does not require any of the expensive adjuncts of a such as a press or special tools.

The materials are: — Cardboard: Two pieces the size you wish your book to be. Cover paper such as may be bought at a paper house or book-binding establishment, two pieces, one-half inch wider and one inch longer than your cardboards. Corner Paper: A strip of leatherette paper, four incites wide and two feet long. Binding Cloth: A piece of cotton cloth four inches wide and two inches longer than your cardboards. I'aste, paste brush, ruler, scissors, pencils. In selecting your paper, choose a cover paper of some heavy weight in r. soft colour. The corners may be of book linen instead of leatherette paper, in a contrasting or harmonious colour to that of the cover paper. Have all four materials at hand before you begin to work. Let us consider, for convenience, that the cardboards are 7xo inches.. Cut your cover papers 7} x 10 inches. Xow cover one side of cardboards with paste and lay on this the cover paper, so that there is one-half inch margin at tlie two ends and one side; rub gently and evenly all over. Then turn cardboard side tip; cut off • the corners diagonally, not too close, and paste margins back over the cardboard, being careful that the corners are tight, and „do not allow board to show. When the two cardboards are covered, hinge them together by pasting on the

strip of binding cloth, leaving space of half an inch between covers. 1 urn ends over and paste down on the inside. For the corners, cut two fourinch square* of leatherette paper. Divide these diagonally, making four corner pieces. Paste over neatly and carefully. Put book under heavy weight to press.

See that the papers for the leaves are all even at the edge. Crease in the middle and lay within the cover ready to sew, following the directions for sewing that I gave you previously.

lien the pages are sewed in and the ends of thread neatly tied, close "the book, reiidv to put on the hinge binding. Crease the strip of leather paper faintly down the middle. Lay on the table and apply paste .evenly over the inside of tliis strip. Place the hinge of the book over the centre of this paper and paste the leatherette over the back, covering the cloth that formed the hinge. Be careful to see how the ends of this paper are slit in two, half to be turned up on the inside of each cover of the book and pasted neatly. When these four are pasted the book is ready for the lining page.

To do this put the pa*tc on the inside cover evenly and close the book, pressing the cover down firmly on to the pages. This is important! Put paste on the cover boards (not on the page) and shut the book. I? you leave the book open and paste down the page it will be sure to wrinkle.

AMERICAN SPONGE CAKE. Separate the yolks from the whites of two eggs. Beat the yolks till they are quite thick and pale in colour. Fill a small teacup with granulated sugar, mix half the sugar with the yolks and continue to beat. Xow add half a cupful of lmt water, the rest of the sugar, sufficient lemon juice to give flavour, and the whites of the eggs beaten quite stiff.

Mix a pinch of salt with some selfraising flour, and sprinkle little by little sufficient of the flour into the mixture to form a paste which should not be stiff, but like a verv thick cream.

Have ready a cake tin lined with greaseproof paper, pour the mixture into this and bake in a moderate oven for about thirty-five minutes. Be sure the oven in hot when you put the sponge cake in; then turn it down to moderate. RAISIN DELIGHT. Place half a pound of separated seedless raising on a tin, sprinkle with a very little salt, and put them in the oven to warm through. They should not cook, but merely swell and become quite warm. Put a tablespoonful of water into a saucepan with one pound of icing sugar, stir with a wooden spoon, bring to the boil and boil for five minutes. Remove the saucepan from the fire, sprinkle in the warm raisins a few at a time, and beat continually with the «poon. When the mixture l>eginn to harden, turn it out on to a buttered tin and cut into rough lumps. WALNUT CANDY. Put one pound of granulated sugar into a saucepan with half a pint of milk and a tablespoonful of golden syrup, and stir carefully until the syrup reaches boiling point. Now add the strained juice of one lemon, stir, and boil again until the mixture sets when tried on a cold plate. Sprinkle in a cupful of chopped walnuts, gtir well, remove tlie saucepan from the stove, continue to stir until the candy has cooled a little, then pour it out and leave to set.

COCONUT CREAM. To one and a half breakfast cupfuls of sugar, allow half a cupful of milk, and one of fine coconut. Melt a piece of 'butter the size of a walnut in a saucepan, add the sugar and milk, and stir until the sugar has. melted. Bring to the boil and boil for twelve minutes. Remove the saucepan from the fire, sprinkle the coconut into the mixture, and beat well with a wooden spoon until it 'becomes thick and creamy. Pour on to a buttered tin, cool, and cut into squares before it is quite cold.

RUSSIAN CARAMELS. You will require one large tin of sweetened condensed milk, one tablespoonful each of granulated sugar and golden eyrup, and two ounces of butter. Melt the butter in a saucepan but do not let it boil; add tlie golden syrup, sugar and inilk, and mix well. Stir all the time over very low* heat and be careful r.ot to let the mixture burn or boll up rapidly. When it becomes thick and a nice golden colour, try a little in cold water; if it hardens at once into a firm ball it is ready. Pour it out and, when cool, mark it into squares. Use a wooden spoon for stirring.

PEPPERMINT DROPS. You will require one pound of lump sugaiv and half a teacupful of cold wateit Put both together into a saucepan and hritig to boiling point when the sugar has melted. Boil slowly for about one hour, or until a little of the syrup tried in cold water hardens at once and is brittle. Remove the pan frotn the tire, quickly stir in a little peppermint essence, and pour the mixture on to a large 'buttered dish, or & marble slah.

When cool enough to touch, cut it into strips with a knife, then cut each strip itito little squares with ecissora, atid leave to set.