Eve's Vanity Case

Feilding Star, Volume 9, Issue 3849, 4 October 1932, Page 2

Eve's Vanity Case

SOCIAL NOTES

Mrs 11. Carter, Stindsuai road, i.' visitiim her son at Mai);ga.v eku. Miss Nancy Petrie is the guest ci Mrs F. O. Stack, aL Kiivitca. Mist, Frances Fitz Gerald has returned from Wellington. • • » • • Mi ss Peuii of Stratford, is the truest of Mrs S. Hull at Kim button. • * • Mrs E. Rodgers, of Taihape, luubcjt'iii the guest of Mrs Hugh Doric* son, Saudi lands Street. APOLOGY' Tlui.uk you *‘or inviting mo—l had a cmii'Uiiug time; The people wore delightful, tlic ti ull lesIes quite sublime; We talked with wit tuud nonclialuDve a l>ou i Latest Tilings, Flashed our small importances. Hashed our cosfly rings. L Jef-t a little early—.1. fee] J should explain: 1 had an old appointment With my friend, fbo rain. I ran outside your fine house And Through, your lordly park. Up a read acress a field, Until, long after dark, I reached a hill with o.tie tree, Where tile grass grows long And tlie rain, eo*me s swinging down. v r i!d and cool and strong. I said, “Hollo!-—i.iu here again!’' The grass was a. wide sea. I heard ilamiliar greetings; Tlie rain spoke back to me The old way, and Hie wet leaves Beat like a. thousand wings. We all talked very wisely About the Aucient Things. Thank you again for asking me. It was if 1 may say. A most successful party; and when I ran away It was because because—Oh. liutw can 1 explain? Something to do> with me, something to dj with rain. “AN ONION A DAY” In, many rural districts ol‘ -England wlier*> quaint folk-lore still lingers, the old adage cf‘ “an apple a day” has became “an •onion a day.” And this is qui e a s reasoua-blo as the original version, for modern dietitians have discovered a great. variety of healthful properties in the humble onion. Below are given recipes for t .wo t l * > -l lsJl,l ° winter di.she s w liich arc sure tu find favour:—Onions Stuffed with Sausage. Tlii s disli needs- slow cooking. Peel the required number of onions, scocp out the insides, and alh>w half an inch t > remain, at the bottom. Sea son with pepper and salt and a very little, chopped thyme and bay leal Slice some skinned sausages and put one or two pieces !<* each onion >\ i h a mixture made; oft’ tlie .scooped out oiijoif, toz. breadcrumbs, a .little chopped parsley, pepper, sal t and the yolk of ail egg. cover flic sausages. and put the onions into a stew pan wifii a large piece of butter, lo? i: ty ch opped bacon, and any re maining onion. Cover with buttered paper, and fry', with the. lid off, fci a quarter of an hour. Add l pint gravy or brown stock, cover tin* pan and braize for about three hours a sling and adding a little stock new and again. "When, cooked strain the gravy and pour it round the onions. Hi-own Oni u Soup. -Ingredients: Two medium-sized onions, 1 large potato, 1 dessertspoonful Hour, 1 oz. butfer, 1 quaiq stock or water. Slice tlie onion and sprinkle with flour, fry in the butter un il brown, add t> the s t*ck, and add |he potato, sliced. Simmer f n r 30 minutes. Pas« dipeugli a hair sieve twice, and season with salt and popper, and serve very hot. HINTS AND SUGGESTIONS Care should be taken when storing blankets to protect them from mo ’hs ‘ Powdered, alum which iw odourless

and doe s not wasfo away, is asi excellent- deterrent tu moths. Should you find you oanUi-S: use a h'etuce when you buy it, stand the root in a basin of cold water and it will keep crisp for several days. A foiled fur collar ca.n be satisactUrily cleaned with a dry shampoo powder. Rub in, leave for a time, then shake and brush cut all the powder. C Toured handkerchiefs should be soaked in cold water for a< sliort time before they are washed. This will prevent the colours running or lll£When boiling a lioni leave it an Tic* water in which it has been boiled until it- is qui e cold. This will make it juicy and tender. A little ammonia, added t> a. pail of warm wafer is excellent for cleaning windows. Afterwards polish the windows with a. soil leather. To take meat ot <lf sausage-skins without any was.fe, dip the sausages in cold water for a few minutes, then cut the sausages lengthwise. lhe meat- come? away clean. Try swede-turnips baked. Tiff them into aver ago-sized piece? nnd cook them in a baking-tin with a,ny joint. E YE*S l N FOR MAT I ON QUESTIONS AND ANSWERS The following, stales an exchange, are. some questions and answers, as given by women learning to drive motor cars, at a motor school in Victoria, Australia: — q. : in parking the car, which sii]e should he next to tlie kerb ? A. : The side nearest the footpath. <y. : Which of two cars has the right-of-way at a street corner V A.: Tlie one thaU gels there first. <i : What is the proper precaution to take when hacking your car ? A.: Reverse your engine. q. : Wliat is the magneto? A. : The name of a thing that lias something to do with, the inside of a cat*. Q. : Wliat is the charging indicator V A: Your account foi* oil and petrol. Q,: Wliat is the first rule of tlie road ? A.: Don't run into anything Q.: Where should you display tlie registration number ? A. : On your car. Q. : ’Wliat is meant by “short circuit ?” A. : Going round tlie nearest way. There were fioOb motor accidents in Victoria for the first six months of this year. TABLE LINEN RETURNS Table linen is coming into its own - again, and 1 have noticed recently several attractive tiuiiiner tables at an almost pre-war type- of tablecloth toufk the place of individual mats, writes a. visitor abroad. At a big dinnei* party the other evening the guests were interested t> find a reversion to really Victorian fable fashions. An old-flashioned dining-table was covered with a largo white cloth tff fine white damask. There wa& a formal silver counterpn.ee, mounted oil a sheet of lookingglass to reliccf the pink The glass was elaborately cut, and heavy silver was used. The whole effect wa & very attractive. and after all these years of polished tables 'anJd precarious lit le cats, a wciutJino change! VEAL TOASTS ('hop finely some cold vca.,l from vvliich skitHi and gristle have been removed. Season with salt, popper and celery salt, moisten with a very 1 if tie stock and make hefc ii geflici* in a well buttered frying pan. Dish G7i rounds of hot. buttered loiast, sprinkling finely chopped parsley on top of each. the elated woman This season should really luW© bee,, known as the “elvroiiium-plnted hiiiiu Tile’*.” for fashions have been so mc-calir that every woman with any pretensions bn chic has had a nickel or brass glean, about all her on sembles. Circular or heart-shaped clips on unfits have been the U'ttiecablc

wav « I' in: reducing flic correct nolo of ‘metal. Handbags will, iuunonse metal disc t, so I've as fastenings as well a s f-aco mirror* are ye; another idea. Plain court have been. worn with square twavoloiircd me:nl buckles, win o nV\\e ot tweed suits are being made with buttons and buckles. garden rests The following is n reelin' to keep blrda. slugs, and earwigs from tlu* garden : One dessertSL>ooLifill of JeycV Uuid in one gallon of water

spiayed over the garden or vegetables. The smell keeps pests away and the liquid is not injurious to vegetables. ROLLED OAT SCONES TJieso require a quarter-pound of the rolled oats al *d the same quantity of baking-powder. the indispensable piiteh of salt, and an ounce of caster sujjjitr. •When well mixed, rub in ■three ounces of lard or butter and make TTito dough that, is rather softer than usual. 1101 l out info one b'g round, put a baking- sheet.

divide iiit<l eight sections, aud bake a quarter of an hour, tr perhaps a little longer. MI’TTOX G 1 131. LOTTE Cut into dice lib of cold mutual and fry gently i„ a lh:Ie bacon fat with two cut up onions. Add a tablesp.HJtfiful of chopped parsley, salt and pepper to scad n. and quarter of a pint each of stock and white wine or all stock if prefeixed. Simmer gey ly tor halt an hour aud serve with vegetables.