UNKNOWN.

Evening Post, Volume LI, Issue 63, 14 March 1896, Page 5 (Supplement)

UNKNOWN.

Thb Shui'" 1 * Boaasir - Motto— "Help \.' hie Another - ' The object of this Sou^J * ] " Shut-in" invalids to celve a *"» '. brightness and comfort fro. . ? .?~l" side world in the shape papers, and books. I have am. , , . kindly "Free-helpers" ready to • c*e * £ this work, and any "Shut-in" ma, J™ corresponded with on communicating 0T letter to "Clio," E.L.C., Evening Post.- x There is no subscription, no committee, no fuss, and no -publicity. I waa gofog to head this " The New Boy," but on second thoughts will not do bo, as he is not new ; bnt he seems to have developed into a distinct species in the present age. He has passed from the naughty, mischievous boy of former years into a young larrikin. lam not now speaking of the untaught, ragged boy of the poor class, but of the boy of the well-dressed and respectable type. This boy ia r l am sorry to say, as foul-mouthed a young larrikin as can bo found anywhere. When he chooses he can be both well-mannered and pleasant, and he can be a perfect young brute when he likes. He has no reverence for age, or anything under the sun. He thinks it manly to smoke, to use tad language, and to do acts of wanton mischi ef . He ia naturally cruel, and poor animals ha ye a sorry time with him. Many instances of this boy's evil doings have come under my notice, but I will cite one that happened to myself not long ago. I waa standing on my verandah, my little dog was at the gate, a troop of well-dressed boys, aged from U to 14, came by, and, stopping at my gate, set a dog they had to fight my dog, and then, when they wouldn't fight, they cruelly beat my dog with a thick stick through the gate. I told them to stop, but they stood there and swore at me, using the foulest language possible, and I only got rid of them by telling them I knew who they were, and would send for the police. What will these bad boys grow into ? Will they be fit to be the future fathers of New Zealand ? The Boys' Institute is doing muoh to stem this growing ltrrikinism, for it is turning out fine manly young fellows, who should be examples to the youth of Wellington. Let us hope they will follow them. The custom of throwing shoes at a wedding is very old in England and Scotland. The usual saying is that it is thrown for luck, but it originallymeantarenunciationof authority over the bride by the parents. It was formerly a custom among the Germans for the bride, when ehe was conducted to her bedchamber, to take off her shoe and throw it amoug the guests. Whoever caught in the struggle to obtain it, received it as an omen that he or she would be happily married. Train, in his " History of the Isle of Man," says : " On the bridegroom leaving hifl house, it was customary to throw an old shoe after him, and in like manner after the bride, on leaving her home to proceed to church, in order to ensure good luck to each respectfully. " In Kent, after a couple have started on their tour, the single ladies are drawn up in one row and the bachelors in another. An ol( shoe is then thrown as far as possible, and the ladies run for it, the successful one being the first woman who it is supposed will be married. She then throws it at the gentlemen, and he who is hit is deemed to be the first who will enter wedlock. The Queen likes collies better than any other dogs, and always has a great number about her. One of them is named Darnley 11., the 11. referring to the fact that there baa been a Darnley in the Royal collection before— probably one that the present Dar/iloy reminded Her Majesty of. Darnlpy is always asked for when the Queen visits the kennels, and invariably salutes his Royal mistress with overy show pf delight. lam told that the QUeen will not permit any puppy born in the Royal kennels U) be destroyed, consequently thoto are an enormous number of canine pets toe various palaces of our monarch. at BECIPES. —I hay,» already given the reoipo Mrs. B. 'Wee .throe times lately, and for tomato t it again at present, really cannot g. "^ejor. — A nico piece of the Com> Rolled j. too fat, black popper, flank of beef, not '-wly-chopped bacon, salt, two ounces of h. •'to, ,«ue teaspoon- i six ounces of broadcruu. tagSDponfuls of ful of white pepper, two w,ch of allchopped sweet herbs, a largo „ Hot stock, spice, one egg, a pint and a-ha. -<)*t on a one onior-> and carrot. Lay the m ->«{ip.er pasteboard and sprinkle it with black t -ade •andßa», then spread it with af orcemeat n. \ as folliws:— Mix the chopped bacon an.

0 breadcrumbs with the white pepper and v herbs, allspice, and salt, well together, and ■r bind with the egg well beaten. Spread the forcemeat evenly over the beef and then roll t the meat together, sewing the flap carefully down. Tie the meat round three or t four times with tape. Have ready a saucey pan, put in the stock, add to it the onion and carrot, place the meat in the stock, and L let it simmer until tender. Allow 25 minutes » for each pound. When done, take up the meat and roast it until browned nicely. r Leave it to get cold, and then glaze it. 1 To Fry Fish. — Cleanse them throughly, ' dry them on a folded cloth, dredge flour r lightly over them, brush them with a wellr beaten e#p, then dip them in breadcrumbs l crumbled very fine. Have ready some boiling ' lard or good dripping, enough to entirely cover the fish. Place the frying-pan over r clear fire. Let the fat come to boiling , point, and then immerse the fish in it. i Turn the fish when one aide brown to i the other ; put on a sieve to drain. Serve > on a napkin extremely dry. f Cottaoe Podding. — Ingredients : One , cupful of fresh milk, one egg, one table- . spoonful of baking-powder, two tablespoon- [ fuls of melted butter, one half oupful of i sugar, one pint of flour. Mix tha above dry ingredients well together ; beat the egg ; well in the ingredients ; put into a pie-dish . and bake for half an honr. Potato Pie. — Ingredients : Cold meat or : fish can be used, one small onion, a sprig of . pasrley, salt, pepper a little cayenne, , potatoes, and three eggs. Cut the meat into slices, or if it is fish flake and bone it. Lay in a pie-dish with the onion and parsley chopped fine, and season with pepper, salt, and a little cayenne. Have some mealy potatoes mashed, into which put the yolks of two eggs. Whip the whites and add to the potatoes', which must be spread over the meat instead of pie-crust ; ornament with a knife, and brush over with a well-beaten yolk of an egg, and bake in a brisk oven for half an' hour. A little stock . or gravy added is a great improvement.