WOMEN IN THE HOME

Press, Volume LXXIV, Issue 22444, 4 July 1938, Page 2

WOMEN IN THE HOME

THE VALUE OF CITRUS FRUITS

MARMALADE IN DIET

It is always a common, and more or less true, complaint that oranges and lemons are rather expensive to be usoo as frequently as desirable in the diet of either young people or adults. ft is also generally known that in cases of malnutrition and under-nourisn-ment oranges are most beneficial,, tms being due to the presence of vitamin C and the mineral salts. While admitting that oranges are seldom cheap, they can nearly always be bought for 2d or 3d each. How many children are given pennies ana. threepenny bits to spend which are most frequently used to _ buy sweets they would be better without. One has only to observe for a few mma.es in any of the suburban fruit and sweet shops to see how the balance of favour goes. The shelves are full of sweetmeats, in packets the value of whicn exactly fits the size of the average child’s pocket money. At the same time oranges are in the window at five or six a shilling, 2d or 3d each at the most. , , , . , If children could be educated to buy an orange occasionally instead of the inevitable penny bar, or even icecream, it would certainly be better lor them. The trouble is partly that oranges are rather a nuisance to eat, with the pips and the pith, and more of a trial for children to peel. Orange juice stains on clothes are not looked upon with favour by harassed and hurried parents. The line of least resistance always having the greatest appeal, a toffee apple or toffee orange will probably remain the preferred, uninstructed choice of a child. Nevertheless, quite exciting baskets and boats can be made from the thick peel of oranges, which should have some appeal to children. The hollowed peel of half oranges, after careful drying in the oven, can be made into tricky little cases, sweetly perfumed, which can be decorated by painting. Regular Use of Citrus Fruit Although for family purposes the fact stands that citrus fruits are an expensive item in the budget they could replace other food, or items equally expensive rather more often than is the usual practice. Propably the cheapest way of ensuring a regular use of some citrus Rmit is in the supply of nicely-flavoured marmalade. For a comparatively small expenditure a stock of pooiman orange marmalade can be made available. Since the season for these bitter oranges extends through the winter months the making of a consideraole reserve is simplified, especially nowadays, when the fruit can b? sliced free at the shops, saving lime, and taking away the old reproach. Grapefruit, which is in season all through the year, makes a rather less bitter marmalade, which is sometimes preferred. This, of course, costs more a. jar than that made from the “poormen,” and the choice is personal. The Successful Preserve

However, most people are satisfied with a good, clear marmalade of characteristic flavour, 'and competent housewives usually have a favourite recipe which iways used. It mignt be interg" +; ..’.s 10 point out one or avo factors Which lead to a successful preserve. It is a proved fact that the semi-ripe, semi-green fruit, with thick pulp and tart juice, is in an ideal condition for conversion into marmalade. Therefore it is wise to choose the fruit if possible early in the season. At this semi-ripe stage the oranges contain more of the substance known as pectin, upon which the power of jollying depends, and also more acid, which hastens the process of extraction of the pectin. The more of these two substances present in the fruit the more satisfactory the marmalade produced. The recipes are constructed on the above fact. The addition of demons increases the acidity and pectin; if sweet oranges are introduced to give a new colour and flavour the acidity needs to be increased. This may be done by adding an extra lemon or by the use of citric or tartaric acid, when half to one teaspoonful of these crystals is dissolved in a little hot water and added to the uncooked fruit.

Preparation and Cooking The process of preparation and method of cooking are a>so based on this knowledge. By finely slicing or mincing the fruit the extraction of the pectin is hastened, and also by overnight soaking, and slow first boiling of the fruit and water. The stringy pith should be removed, as this may spoil the appearance of the finished product Any pips may be tied in a muslin bag, boiled with the fruit, and later removed. _ . . , During the process of the first steady boiling, which takes an hour the white part of the skin is softened, the pectin extract becomes concentrated as evaporation of the water proceeds during boiling. This concentration should reach the stage at which the pectin will jelly comparatively quickly after the sugar is added. If the * r V lt fresh, unripe, and finely sliced or minced, there is really no peed to leave overnight after the first boiling, although this is sometimes done. It the fruit is older or does not seem to soften sufficiently, the extra soaking is beneficial. As a general rule the shorter and quicker the second boiling, after the sugar, is added, the better the flavour, colour, and appearance of the resulting marmalade. It is quite a good idea to put a small piece of butter in with the marmalade during cooking to keep down the scum. After the sugar is added, however, any scum which forms should be removed. Some Tried Recipes Here are three good tried recipes: Poorman Marmalade —(This makes a clear-jellied marmalade and fills 18 or 19 tie-over jars. The cost for fruit and sugar is 4s Bd.) Eight averagesized poorman oranges (usually weighing 31b), two average lemons, 10 pints of water, 101 bof sugar. Slice oranges and lemons, soak overnight (if preferred), and boil steadily with water for one hour. Add sugar and continue boiling until it will jell when tested. An alternative recipe—Two uounds poorman oranges, lib lemons, 20 cups of water. 91b of sugar. Boil fast one hour, add the sugar, and boil another h °A r *good recipe for grapefruit—Three pounds of grapefruit, two lemons, 12 cups of water, 91b of sugar. Soak the sliced grapefruit and lemons in the water overnight and hoil in the usuai way.

AFTERNOON SOCIAL

A pleasant afternoon party was held at the home of Mrs S. McHarg, St. Andrews Hill, in aid of the Woolston Methodist Church fair. Mrs E. H. Martin was mistress of ceremonies, and an interesting talk on the Coronation of King George VI and Queen Elizabeth was given by Mrs Haycock. A humorous play was presented by Mesdames Thompson, Turner, Falkingham, and D. McHarg. Those present included Mesdames Martin, Haycock, Makin, G. Smith, Findlay, Anderson, Wearne, Berryman, Boundy, Baker, W. Moore, H. Moore, Moore, McDonald, Falkingham, Bethune, Hall, Round, Coburn, Pepper, Argue, Thompson, Saunders, Short, A. G. Williams, Smith, King. Turner, Suckling, Hill, Hawrence, D. McHarg, S. McHarg, and Miss R, Makin.

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ANNUAL BALL

GLENROY SPINSTERS AND BACHELORS

The benedicts of the Glenroy district and many other friends were entertained by the spinsters and bachelors at their annual ball held in the Glenroy Hall. An energetic committee, with Miss Doris Isherwood as secretary and Miss U. HUnt as chairwoman, had decorated the hall with streamers and bush greenery, and this added to the success of the ball. The music was played by Ashby’s orchestra, Christchurch, and extras by -Misses G. Jewell, N. Gray, and M. Charles. Messrs P. Isherwood, J. Mathison, and L. Hunt were masters of ceremonies.

A lucky-spot dance was won by Miss M. Jones and Mr I. Watson. Amongst those present were Mr and Mrs A. C. Davies, Mr arid Mrs A. King, Mr and Mrs T. G. Dalmer (Christchurch), Mr and Mrs C. Milne .(Glentimnel), Mr and Mrs H. Roseveare, Mr and Mrs .Watson, Mr and Mrs W. E. Charles (Coalgate). Mr and Mrs'N. B. Clarke, Mr and Mrs S. C. Marsh (Glenlunnel). Mr and Mrs A. Si Thwaites, Mr and Mrs R. A. KiJlworth (Methven), Mr and Mrs A. Leggett, jun. (Methven), Mr and Mrs S. Godwin (Lamiston). Mr and Mrs W. ReddidlilTe, Mr and Mrs F. Colllson, Mesdames Gibson, M. Jeal, Crump, Misses Mav Payne (Hororata), Noeline Gray (Hororata), Mabel Little (Christchurch), Ella Kennedy, .Doris Ash (Christchurch), Janet Gresham (Geraldine), Gwen Jewell, Marjorie Jones, Lorna Marsh, Dorothy Gibson, Noeline Smith, Irene Craigie. Phyllis Searle, G. Craigie, Kathleen Searle, Velma Reddicliffe, Kathleen Duncan (Hawkins), Crystal Phillips, Ena Wells, Cherry, Noeline Foster, F. Tocker, Mary Duncan (Hawkins), Gladys Sullivan (Wellington), A. Wright, Joan Collison, Olive Alloway, Margaret Harrington, Dulcie Thwaites, Evelyn Hood, Mavis Isherwood, Una Hunt, Melba Scott, Muriel Charles, Clarice Chambers, Messrs F. Isherwood, D. Phillips, P. Phillips, J. Cameron, J-, Thwaites, R. Ballagh. C. Ballagh, J. Williams, E. Maffey, T. Tizzard. S. Youngman, J. Duncan, S. King, P. Isherwood, C. Hunt, J, Mathison, C. Hunt, F. Hunt, R. Cridge, E. Jones, K. O’Sullivan, C. Reddicliffe, T. Watson, J. White, T. Burgess, R. Banks, D. Ollphant. T. Blank. D. Tavendale, Karatia, A. Chapman, E. Weastell, R. Boyle, S. Watson, A. Foster, J. Tocker, T. Ledley, H. Levick, S. Russell, J. Kennedy, G. Workman, W. Forester, J, Morgan.

OXFORD PLUNKET DANCE

The annual dance of the Oxford branch of the Plunket Society was held in the Oxford Town Hall. Mrs F. J. Gorton (president), and an energetic committee, worked hard to ensure the complete success of a very enjoyable social function. The stage In the main hall was decorated with hydrangeas, flowering shrubs, chrysanthemums, and greenery, and the supper tables in the adjoining Agricultural and Pastoral Association's hall were gay with low bowls of multi-coloured flowers. Music was played by the Argonaut dance band, and extras by Mrs R. Southgate and Errol Knowles. Novelty dances were won by Mrs L. Winter and Mr J. Skurr, and Miss J. Bunn and partner.

Those present included Mesdames Gorton. F. D. Gibson, M. H. Johnstone, W. A. B. Reed, Inwood, L. G. Douglas, R. E. Meyer, Wornall, W. R. Johnstone, W. H. Knowles, Lassen. A. Winter. Laws, C. E. Brown, L. G. Skurr, J. J. Skurr, L. Winter. R. Garlick, J. Mclvor (Papanui), W. J. Skurr, C. H. Mann, B. Youngman, R. Southgate. R. E. Johnstone, A. Cameron, R. McGrath, E. Denham, J. H. Doak, K. D. Henderson, R. E. Judson, A. E. Cross, T. J. Smith, A. Baxter, S. Welsford, J. C. Mann, A. L. Wells, C. H. Powell, C. Harbidge, E. H. Thompson, E. Skurr, H. P. Thompson, Misses M. Wotherspoon, P. Beere, V. Skurr, B. Evans, J. Vincent, A. and K. Dixon (West Eyreton), A. Blunden, J. Ritchie, G. Bunn, P. Gorton, M. Woolf, E. O’Brien, F. and B. Hales (Christchurch), J, Bunn, D. White, N. Mann, M. Powell (Ashburton), P. Tovey, E. Tovey, M. Dewar, P. Higginson, May Williams. M. Welsford, D. Stubbs. B. Howard, J. Scotock, B. Harbidge, M. Gilchrist, D. Kimber, K. Alley, R. Pavelka. F. and R. Holder, M. Meyers, Betty Knowles. Sister Skey, R. Harbidge, V. Fenwick, R. Horgan, Gamble. Ivy Burrows, Dr.' Minty, Messrs Gorton, F. D. Gibson. M. H. Johnson, W. R. Johnstone, R. E. Johnston, W. Reed, E. C. Inwood, R. Meyer, L. G. Douglas, J. Wornall. W. H. Knowles, E. Lassen, A. Winter, G. Laws, C. Brown, L. G. Skurr, L. Winter, R. Garlick. J. J. Skurr, J. Mclvor, C. Mann, B. Youngman, R. Southgate, A. Cameron, R. McGrath, E. Denham, J. Doak, K. Henderson. R. E. Judson. A. Cross, W. J. Skurr, and A. O. Graham.

SOCIAL AT CUST

An evening social organised by the Cust School Committee was held in the Oddfellows’ Hall, Cust. Winners of card competitions were Mrs W. Finlay and Miss Maggie Finlay. Messrs H. Tallott and C. Briggs. During the evening Mr H. Tallott, on behalf of the jubilee committee, presented Mr A. Ryde (chairman) with an oak chiming clock suitably • inscribed, and Mr C. Judson with a bedside lamp. Music for the dancing was supplied by Mr R. Elliott, and Mr Ryde was master of ceremonies.

Among those present were Mesdames W. Finlay. W. Rowe, C. Tallott, A. Ryde, E. Wayland, M. Lindsay, J. Healee, Hurley, Misses Grace Finlay, Maggie Finlay. Shirley Ryde, Jean Tallott, and Scobie.