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Evening Star, Issue 20032, 24 November 1928, Page 21

[3j DIANA.]

GOOSEBERRY JAM. Three pounds fruit, six pounds sugar, six pints water one small teaspoon vanilla essence. Rick over the fruit, put in pan with other ingredients and boil gently till cooked, skimming occasionally. Tins mcthod_ gives a largo quantity ol jelly, and is economical. Bottle when hot, and cover, cold or hot. GOOSEBERRY JELLY. Fruit, water, sugar, and vanilla essence. Put the fruit in the pan and barely covei with water. Boil till it is pulp. Strain through a bag all night. Next day measure the liquu*, and allow to each pint of jnico one pound of sugar, five drops of vanilla essence Boil till it jellies (about, twenty minutes). Put at once in jars, and cover when hot or cold. 18 MAKE UP” The way in winch Parisionnes make up to-day is. really too extraordinary (writes “Germain”). Some of the women’s faces up to date are now t copy of a futuristic picture Bur Frenchwomen seem to have rouged and made-up from time immemorial 1 . The storv goes that under Louis XIV. a courtier implored bis wife m verse not to uso too much _ rouge, although rouge, w r as the fashion ol the day. Being a dutiful wife, she complied with hei husband’s request, but by so doing she did not improve her appearance The duke (yes- he was a duke) was informed by the master of ceremonies that the duchess, being now as yellow as a guinea, the Queen looked upon he refusal to rouge with disapproval, and, pious though she herself was, she did not despise rouge. This placed the duke in an awkward dilemma. He, therefore, proceeded to write another poem, to implore his lady to return to her first love, mid once more paint on her lace the blushes of youth. Of course, she complied, and there is a happy ending to tho story. In the. present year, 1928, ladies are allowed to wear as much, or as little, rouge a- they choose—or none at all. Neithei art they limited to pink and white complexions. THE RIGHT QUANTITY Any special flavouring or colouring should be added just before tho sauce is served. To each hail-pint ol sauce add the following quantities; — Parsley Sauce.—One dessertspoonful finely chopped parsley, salt, and pepper. Watercress Sauce. —One dessertspoonful finely chopped watercress, salt, anti pepper. [uoiuigl Sauce.—Owe dessertspoon! ul finely chopped fennel, salt, and popper. Anchovy Sauce. —One teaspoon! ui anchovy essence. Cheese Sauce.—Two tahlcspoomms grated cheese, Cayenne pepper or name mustard. . Ginger.—One tablcspoonlul chopped ginger 5 , ono tablcspoonlul ginger syrup, sugar. . , , Union, —Four tablespoonfuls chopped boiled onion, salt, and pepper Coffee.—One dessertspoonful coffee essence, sugar. Ranadas arc used as the foundation of souffles and to bind rissoles, etc., and. these should be cooked until they leave the sides of the-pain. | . ■ - Brown sauces are made in tlio sanvway as white sauces, except that tlio dripping or butter is made smoking hot and the’Hour is blended over heat until it acquires a dark golden brawn colour. Hoc stock or water is then added as usual, and stirring continued. Thickened gravy for stuffed roast meats is made in the tin in which the meat has been cooked by pouring away most of the dripping from tho baking tin and leaving just enough to brown tho Hour. Proceed then as for a brown sauco. ~ There is, of course, an innumerable variety of sauces having special flavours which” accompany various dishes. As a rule specially flavoured liquids are prepared first and the sauces made as previously described. —‘ Cowl ITousckccpius-’ AH UNUSUAL PROFESSION Miss May Irving follows the unusual profession of tea-taster. Here she gives ns a few words about her calling; “An examination is made, in tho _ first place, of the loaf and the smell of the leaf. Ono can judge not only the freshness oi the tea by smelling the dry loaf, hut also the country of origin, and generally even the district m which it was grown The teas to be tasted are placed in long rows along tlio counters, and a small proportion of each one is carefully, weighed up m specially constructed scales and placed in a ■ small china tasting P wei'/ht used is the weight of a sixpence,

and the pot holds about a third of a pint. Alter the tea is weighed up boiling water is poured over it, and the lid placed on the pot. Great care must bo taken to see that the water is not over or under boiling, and to ensure an oven brew a small Giuin time clock is used, which rings when the time is up. The teas arc then tipped into little china cups, and the wet lent placed on the inverted lid. The colour of tho infused tea loaves is careiuny examined; a bright coppery colour is an infallible sign of good tea. in the course of tea tasting one ■ does no swallow the liquid. It is just sippert up, rolled on the palate, and ejected into a spittoon, and it is possible loi an expert to go down a batch or, say, thirty'teas, tasting ono straight artei the other, and know at once the country of origin of each and its appioximato market value. Good light is essential for tasting and vahimg teas and all tasting is shut down dunn a logs and dark days.’ lavender Although the lavender fields that oneo nourished in and around London have <mne, a place can always bo made in the suburban garden for a lavender patch (writes Josephine \ mcent, m tlio ‘Daily Telegraph ). Fragrant and good to look upon all tho vear through, for its grey-giecn foliage lasts through tho winter and renews itself each spring. July and August are tho months for its haivesting Then it is that tho lavender gnnver who has taken care over her spring planting wiil.be rewarded. lor lavender is always in demand. Those who tend large fields that will be misty blue with spikes under the summer sun find the distillation of the essential oil a profitable business, as tho Perfumery linns are buyers. But tle smaller grower can earn her pm money from tho garden patch or hedge Tho spikes should be cut just before the bowers aro quite fully out, and laid in a shady spot to dry. Never let them dry in the sun, lest some ot t‘ le Precious perfume should bo lost. \\ hen quite dry the flowers should bo stripped by hand. Some should be put aside for pot-pourri. Lavender bags and daintv sachets can bo made. Baskets and "fa"trots may be contrived with rafila braid, ribbon, and the unstopped stalks Lavender vinegar is a delightful toilet preparation infused from i rcsli-piokcd flowers soared in wiiito wine vinegar. KfiEEUKG BOARD One of the most useful things in Dio garden is the kneeling board. For this one or more pieces ol wood should bo secured so as to form a board about 2ft'long and Ift wide. On the underside at the ends nail strips across to raise tho board a little above tho ground. . Secure a piece of old carpet to tack on to the top of the board. .If this can bo folded over several times so much tho better, as there is then sufficient comfort when kneeling. This kneeling board should be used whenever there is any work that involves stooping. . The simple device will save a huge amount of backache, which often annoys tho amateur gardener to a great extent.