EVE’S Vanity Case

Feilding Star, Volume 4, Issue 676, 7 January 1926, Page 2

EVE’S Vanity Case

TO CORRESPONDENTS. The Lady Editor will bo pleased to receive for publication in the “Woman’s Realm” items of social or personal news. Such, items should be fully authenticated, and engagement notices must bear signatures. SOCIAL NOTES. In examination, girls always writo three times as much as boys. • ® • * Mrs; C. Webster, of Feilding, is tbo guest of Mrs McClelland, Now Plymouth. V # • * * Women always want to be rassured about the things a man takes lor granted. • • • • Cheese is a loud second to none and cheaper than any commodity (or group of them)'ol similar lood value. • • ® ® It is a mercy that wo have to wear clothes; they conceal a multitude of blemishes. Professor .Arthur Thomson, of London. • * » • Man and woman have now beeomo equal, and, as Euclid says, when two things are equal to one another they arc equal to anything.—Lord Darling. V * * * Miss Stella Murray, the wellknown -singer, who has been visiting her home in Christchurch, leaves Auckland by the Port Rouen lor England, via America. « # • • Modern fashions, whereby women expose arms and neck to the sun, arc to bo commended whole-heartedly. Wo men are fools iu this respect. AVe go on covering ourselves from the neck to the > heel.—Dr E. Ac itch Clark, Medical Officer of Health for Manchester. AVHEN CHERRIES ARE IN SEASON. SOME RECI PES. Elan of Cherries—Stalk and stone lib of ripe cherries; put ill a saucepan with Joz of castor sugar and a. gill of water; bring slowly to the boil, and simmer tilt the cherries are tender, but do not- allow them to break. Strain the juice, put the cherries in a basin, return the juice to the saucepan; dissolve a small teaspoonful of arrowroot in a little cold water, stir it into the juice and continue stirring till it boils and is clear; remove from the lire, add the juice of one orange and pour over the cherries. Line a Hat tin or a sandwich tin with short pastry; line the pastry with a piece of greased paper, till up with the rice, and bake in a moderate oven for 20 minutes; remove the rice paper, return to the oven till brown. When cooked, allow it to become nearly cold before removing from the tin. Fill up with the prepared cherries, and put whipped cream on the top. Cherry Jelly—-Ingredients: lib of cherries, * of a pint of water, ioz of gelatine, half a lemon, -loz of loaf sugar, one gill of cream, carmine, almond essence. Method: AY ash the cherries, remove the stalks, cut the fruit in halves, remove the stones. Put the fruit into a pan with the water, sugar, and juice of hall a lemon, and stew gently until lender. Strain the juice and if necessary add a little water. Return the juice to the pan, add the gelatine, and vt.ir over low heat until molted, add. the carmine and almond essence. When cold put the cherries into a border mould which has been risned out with cold water and strain the juice over. AY'licu set, decorate with whipped cream. Cherry Tapioca.—Soak four tablespoons ol clean washed tapioca in a pint of cold water over night. Stew lib of cherries with sugar and squeeze out, tlieir juice, and add if (o I lie tapioca. Cook in a double boiler for 20 minutes. Turn out and allow 1 o get quite cold. Sene with, custard or cream and sugar. Cherry Pie When making cherry pi ; add a, stick or two ol rhubarb to I,lie cherries. It makes Lbo liquid thick and syrupy, and is much nicer than adding water, without flavouring it in any way. USES FOR OLD POTATOES. Old pul a foes, which June been baked or boiled, added in the proportion of one-third to the amount of Hour, make a welcome addition to home-made bread. They not only increase the nourishment, but make the dough, light and spongy. After being measured, the potatoes are mashed through a sieve, and mixed with warm, skim milk, unlil they are

about the consistency of ordinary batter. The yeast (previously creamed with a little sugar and warm water) is then added to the potato batter, and the whole poured into the centre of the flour ; then all is mixed up together like ordinary dough. Old potatoes, added to pastry in the same proportions, give the same spongy effect, and a delightfully short taste. Very little water is needed when mixing this kind of pastry, as the potatoes themselves eupply a good deal of moisture. The rolling requires cares, as the potatoes make the pastry rather brittle. Excellent light scones can. be made with cooked potatoes, and enough flour to bind the mixture firmly, so that it can be rolled out. The usual allowance is two ounces of hour to each half pound of potatoes. The potatoes arc mashed quite smoothly and mositened with, an ounce of dripping or butter dissolved in a dessertspoonful of warm milk. The flour is then worked in gradually until the paste if; firm'enough, to be rolled, after which.-it can be made up into the desired shapes, and baked

Old potatoes make a useful foundation of sweet or' savoury fillings lor pics or tarts. For a sweet filling, sugar and butter are added to the mashed potato in, the proportion of half and half, with any kind of Having, such as vanilla or almond. Hie grated rind and juice of it lemon is a very popular flavouring. The mixture can be enriched by one or two eggs, though these are not absolutely necessary. Eor a savoury filling, cheese can replace the sugar, the butter remaining as before, and pepper, salt, herbs, etc., substituted as flavouring ingredients.

THE GIBE WHO HASN’T TIME

“Oh 1. haven't time” how frequently you hear, the excuse, not onjy eti the lips of busy women, hut on those of people whose lives are cast in paths of comparative leisure. It is not; the amount of leisure, but the use you make of it that counts. That is why many ft woman occupied all day in business or profession gets through far more in the way of reading and needlework than the stay-at-home woman whose time is more or Jess at her disposal.

The reason is ilot far to seek. The busy woman plans for her leisure; she looks ahead and fits her duties into the time at her disposal, instead of frittering it away. Not so her haphazard sister. She will 101 l over the lire bemoaning the fact that hosiery does not last lor ever; she will pick up her needle and put it down to play with the kitten, or muttering maledictions on all mending, drift away to try over a netv song. “Oli, 1 haven’t time to keep up my music,” declares 'Celia, the young bride, when remonstrated with tor neglecting the piano. A littto less time was spent over th<* paper after breakfast, a brisk round of the shops, ' instead of a desullry sauntering, and lan hour could easily be filched from the day. The “haven’t time” habit is one that grows imperceptibly until its victim becomes not only neglectful of duties which affect other people, but of those which have a direct bearing on her own appearance and well-being. “Ob, 1 haven’t time to make my own undies,” says Joan when her friend expresses a rather qualified appioval of some showy but inferior quality lingerie she Inis bought at

the sale. “1 don’t know how it is J never have a minute for needlework.” t 4. lb is characteristic of Joan, and her prototypes that they can usually find time for pleasure. It is Avork that suffers, little everyday duties that more methodical people take in their stride, so to speak. , Happily for herself, the girl "ho hasn’t time” is ol a. sanguine temperament and seldom ruffled by hot sins of omission. Hut;since they icact on other people she * can 'hardly hope to escape reproaches. Probably they will not ruffle her, either. She never has time to listen to disagreeables. TO KEEP CLOTHES J-N ORDER To keep clothes in good order Avlien washing, the following tips will bo found reliable. A tablespoonful of turpentine put in the copper when it is filled, a little blue Avater added just as the water boils, a. small handful of powdered borax or a tablespoonfu of ammonia used in the* first Abashing Avater_ UNCOMMON .P:IIESEIIVES. UNCOOKED PICKLED CHEEKIES Prepare some spiced vinegar by boiling up some vinegar Avith a teaspoonful each of mace, pepper, ginger, cinnamon, and hall a Leuspoonfii lof cloves,' to each quart. Boil and strain and allow to get cold. Clip the cherries, leaving an inch ot the stems. Place in a jar in layers alternating Avitli thick layers ot powered sqgar. Fill three-parts full, hill lip with cold spiced vinegar and seal.