SOCIAL NOTES.

Feilding Star, Volume 4, Issue 673, 4 January 1926, Page 2

SOCIAL NOTES.

Mr and. Mrs Rupert Reed are visiting 'Wellington'. V•* , *

Miss Relic Slirimpton is visiting relatives .at Invercargill, and she is also taking in the Exhibition. TO COOK A LOOSE. Singe and draw the bird first of all, and remove all soft lat f rom the inside. Wipe thoroughly with a. clean damp cloth, and cut off the feet aud wings at the first joint. Season the inside with salt and pepper, truss. up and roast as it is, or fill with & stuffing of sage and onion. Baste well during cooking and prick occasionally round the legs and wings to let some of,the fat run out. Allow a goose weighing I.olb about two and a half hour’s gentle cooking, rubbing Hour kon the breast during the last half hour when not sufficiently browned. Serve with good brown gravy and apple or tomato. Stewed Goose Giblets are delicious, and here’s your best way of dealing with them.

: Wash the giblets and cut them into small pieces. Cover them with stock' or water, add an onion, a carrot and a. small bunch of herbs, and simmer till tender (about two hours). Then skim and strain, thicken the liquor with a little brown flour and put back tho giblets. Simmer all together for a few minutes, then serve garnished with, sippets of toast.

For Salmi of Goose—Divide the remains of the bird into neat pieces, dimmer the bones and trimmings for al\ hour or so in a little water, then strain and measure oH about a pint.. Lightly fry a dozen butter onions in a little margarine, remove them from the pan and sprinkle in a heaped tablespoon of Hour. Brown this carefully, then add the stock, a very little powered sago and salt and pepper to taste. Bring to the boil, then add the pieces of goose.' Simmer all very gently for about half an hour, then serve with apple sauce. Tv good stuffing is made with three or four chopped onions, an equal amount of potato or apple, and half as much green sage. Chop these ingredients finely, and add four ounces of breadcrumbs, a piece of butter, salt, and pepper, and the yolk of one egg. Mix these well together and

stuff the goose

COOKERY‘CORNER. USEFUL HINTS AND RECIPES. Recipe for Baking Powder—Take lib of powdered tartaric acid, lib of carbonate of soda, lib of ground rice, or cornflour. Dry these ingredients, mix thoroughly together, pass twice through a fine wire sieve, aud put into tills for use. ( To Utilise Left-Over Boiled Potatoes —Dice them, add a slice of bread cut iu cubes and fry all together. The resulting disli is delicious and helps to make a lew potatoes “go round.”

Sardine Eclairs—This is a novel luncheon dish, and very appetising.

Wipe off the skin of twelve firm sardines (boned sardines are ' best). 'Cut some halves of shredded wheat biscuits into fingers about the same length as the sardines, aud place one sardine between two finger shajk.'s of biscuits. Dip carefully into frying batter, and fry in deep fat to a goldon brown. Drain on paper or a .cloth; sprinkle with, salt and cayenne or paprika pepper. Serve hot. A Sauce for Egg Dishes —W lieu the appetite demands something lighter than meat, tlicro is nothing better to supply fbe necessary energy than a diet that includes plenty ol eggs. But the egg dishes must be varied and flavour!ufi A good sauce is made with melted butter, twice as much flour smoothed into it, ten times as much milk, and grated cheese equal in quantity to the flour. With salt and pepper Ibis sauce Is poured. over fried, boiled or poached eggs. A Plain Coeoanut Cake Work a small tea-spoonful of baking powder and a pinch, of salt into eight ounces of Hour. Cream 2oz of sugar with 2toy, of lard or butler, add to tfits a beaten egg. Mix two and a. halt ounces of dessicaf.cd coeoanut with the flour. Sift the dry ingredients gradually into the egg. etc., and add if necessary a gill of milk. Boat the mixture with the back of a wood- i

ou spoon for 10 minutes, pour into a greased tin, and bake\ in a steady oven for threequartofs of an hour, or longer, if necessary.-. l'fjl™ Hints—Egt|s pouchejd and Fried: Have three quarts of boiling water in a saucepan, with a tablespoon of suit and lialf a Jii]l of vinegar; crack six fresh eggs into the water and poach for lour minutes; Lift with a skimmer and im-mediately-drop them into- cold water. Trim the eggs, lay on a flat disli, and turn in melted buttery then in grated Parmesan cheese, and drop them in boiling fat for one minute. Drain on a cloth, sprinkle with a teaspoon of salt, dress on a dish with a folded napkin, decorate with a little parsley, and serve. A Variation on Curry Bobotee: Any cooked meat except game is suitable, lor Bobotee, an Indian dish, that is a variation of the more usual curries. Half a pound of cooked meat should bo minced finely and stirred into a batter made of two well-beaten eggs, a grill of breadcrumbs soaked in a gill of milk, three dessertspoonfuls of sweet almonds, and a- fried onion cut in small pieces. Mix in a tablespoon of curry powder and make sure everything is thoroughly blended. Rub a pie dish with butter and then with lemon, pour in the mixture, dot the top with bits of butter, aud bake in a moderate oven for about half an hour, Serve with boiled

rice. The Oriental use of almonds with meat was a favourite mediaeval custom which wo have allowed to fall unduly out of fashion, f. BEAUTY BATH FOR THE EYES. ' During holiday time much discomfort is caused by. the wind, or dust which flies into the ©yes when motoring or bicycling. Regular bathing with a good lotion will strengthen and beautify eves 'which' are inclined to be weak. It is wise, therefore, to pack an eyeglass in the holiday trunk.

To a wine-glassful of perfectly fresh, milk add half the same quantity of distilled rosewater. . Place the mixture in a small cup aud stand the cup in a bowl of hot- water to become slightly warm. Fill an eye cup with tho mixture,,,lit it to the eye, and open and shut, tho lid several times. Then empty out the contents, rinse out the eye hath and (ill it with fresh, milk and rosewater .whore bathing the other eve.,, ~ft is unwise to use one portion of lotion for both eyes, as there is tl,ie possibility of conveying a slight cold, which may have been contracted on a journey by train or motor, from one eye to, the other.

This bath, if given to the eyes regularly every nightT and. morning, will make them clear an<T sparkling. It is very soothing to the eyes alter a dusty motor journey. The milk used must be absolutely fresh and the lotion should not be kept for more than a few hours, ; THE IMPORTANT DETAIL. Every pitfall that lies in wait, ready to trip up an unwary daughter of Eve, may be summed up in the expressive phrase, “The Finishing Touch.” For it is in the finishing touch that mistakes occur most frequently, writes a correspondent in an exchange. How often do we sec a carefully thought-out toilette ruined by the wrong finishing touch P How often is a, simple, inexpensive tout eusem-

ble made, quite perfect, chic and charming, by just the light finishing touch? . ■ > .

We are told onr French cousins arc so clever at finding the perfect finish to a. gown, a coat, a suit, and wearing it in expert style once it has been found. But I do not sec why Englishwouien should not be just as clever—in fact, many of them are already—if they once make up their minds to study details in couiiectinn with the vital subject of clothes.

'Considering the question of “The Finishing Touch,” I have tried to decide what is the most vital item in dress accessories. I could not boil it down to one, so f left it like this, in my mind: Hats and handbags. Handbags are things that provide a delightful finishing touch to every woman’s appearance, ii they are carefully chosen. But they do need a lot of care—and do not always receive it. Shoes and handkerchiefs are. two other important details that do not always receive the attention they should.

TO CARVE MATTOX

To CVirvo. a Shoulder of Mutton. — Place the shoulder on edge and eut slices from the top edge. These at first are mostly fat, and some of them should be. served with the lean cuts. Cut thin slices lrom the part above the knuckle and down to it. Then place the joint flat on the platter and slice fiom both sides of the blade-bone. After removing, this bone cut up the remainder. being careful to cut across the grain. One of the important points in carving mutton is to carve rapidly so that it may be served hot.