EVERY LADY’S JOURNAL

Gisborne Times, Volume XLIX, Issue 4816, 13 March 1918, Page 3

EVERY LADY’S JOURNAL

I (By “Vivienne.”), I A QUIET WEEK. Socially sepaking everything last week was at a standstill ‘owing to the weather. The iPatutahi Church fete was postponed, as were also functions of a smaller nature. Many industrious people in the quietness of their homes got considerable sewing and mending done, wrote letters, read thoughtful books and repaired their umbrellas. Country people, however, had in some cases unenviable experiences wit'll tin floods, so perhaps a head line such as “Tempestuous Week” would have been more appropriate for this small paragraph. PERSONAL. I Mrs L. T. Burnard and Mrs E. Adair were hostesses at the Whataupoko Tennis Courts on Saturday last. ■ Mr and Mrs A. R. Watson, of the Waimata, entertained Dr and Mrs Reeve and Mr and Mrs Morice at a delightfully arranged dinner party at .the Masonic Hotel last week. Mr C. P. Davies has returned from a visit to Napier. Mrs Veitch, Pehiri, was in town last week and .stayed at the Gisborne Hotel. Mr and Mrs Branson are on a holiday visit to Taupo. Mrs H. B. Lusk, who has been staying at the Masonic Hotel has returned to Napier. Sister Brewer has been on a visit to Auckland. Mr and Mrs Trqchan, Hawke’s Bay, are visiting at Taupo. Mrs Frank Barker has returned from a visit to the south.' Mrs Fergus Dunlop is visiting in Auckland. Mr and Mrs Fred Lysnar have, returned from a visit to Napier. Mr and Mrs Wilfred Orr left recently on a visit to Taupo. Miss Aylmer returned recently from a visit to Wellington. Mrs William Smith has returned from a visit to Dunedin and Central Otago. Miss Galloway, from the south, is visiting in Gisborne. Miss Queenie Graham has been the guest of Mrs McKenzie at Wainui Beach, and Mrs T. A. Coleman at Kaiti. Miss Barnard, who has been the guest of Mr and Mrs Barnard, at Whataupoko, has returned at Dunedin . Mrs Charles Williamson has been visiting in Auckland. Mr Samuel Ludbrook is visiting at Pallia, Bay of Islands. Mr D. F. Stewart, of Sydney, was in Gisborne last week and stayed at the Masonic Hotel. Mr and Miss Christophers, Bay of Plenty, have been visiting in Gisborne. Mr Alfred Hill, the composer, is not a New Zealander, as is generally supposed, but claims Richmond as his birthplace. Therefore Victoria adds still another musical genius to its al- | ready lengthy list. Mr Hill recently I composed a charming opera “The Rajah of Shivapore.” Mrs L. Buseke. Tologa Bay, is visiting Mrs McKenzie at Wainui Beach. The autumn flower show, which is being held for Red Crass funds, Lakes place in the Garrison Hall on Thursday. March 21. Stalls and tea rooms in connection with the display are being arranged for. Mr and Mrs George Busby are visiting at Pallia,' Bay of Islands. Concerning kinematograpb entertainments we out here term them “the pictures,” in England they are called “kinema,” and in America “the movies.” AT THE PICTURES. The following were present at an entertaining picture programme last week:—Mrs Jeffries. Mr and Mrs Kells. Mr and Mrs Watkins, Dr and 3lrs Bowie, Dr Moore. Misses Hookey, Mrs L. T. Burnard. Mrs A. F. Kennedy, Miss Thelma Kennedy, Mrs Jack White, Miss Jex-Blake. Miss M. Rees. Mrs Field, Miss Francis Field. Mrs Ritchie, Mr and Miss Christophers, Mrs McPhail, Mrs H. Bennett, Miss Clirisp, Miss Dorothy Pollen, Misses Nolan, Mi W. Nolan, Miss Lylie Coleman, Miss Queenie Graham, Mrs (Dr.) Scott, Mrs J. Murphy, Mrs Burke. Mr and Mrs Robert Scott, Miss I. Parker. Mrs H. M. Porter, Mr Vincent Pyke, Mr and Mrs McLaurin, Mrs Arthur Seymour, Miss Tullock. Mrs Veitch. Mrs Glendinning, Mr and Mrs Mann.

CONCERNING LADY DAVID-

SON’S CAT

An amusing situation lias been’ oreated by the arrival of a cat belonging to "Lady Davidson, wife of the new Governor of New South Wales. This animal is a native of Newfoundland, and unfortunately, according to the Commonwealth law, it is a prohibited immigrant. The quarantine law is very definite in regard to the matter. It declares that no cat can land in Australia unless it comes from either the United Kingdom or New Zealand. Unless a special order in Council is ad'opted it seems likely that Lady Davidson and her pet will have to part com pa n y perman enll y. RECIPES. FEATHER CAKE. Cream one enp of sugar and onehalf cup of butter, add one cup of milk, four cups of flour s fted with four level teaspoons of baking powder and the whites of two eggs beaten stiff. Flavour with vanilla. FAIRY MUFFINS.

To two beaten eggs add a cupful of milk and two tnblespoonfuls of sugar; then add a tablespoonful of butter, not melted; one and a-half cupfuls of flour, one and! a-half teaspoonfuls of baking-powder and half a teaspoonful of salt. Mix well and bake in gem pans.

LEMON PUDDING. Put 4 cups of •;water and loz sugar 'in a saucepan and bring to the boil. Stir in. 3 small tablespoons of cornflour, the rind and juice of 2 lemons; and .the yolks of 4 eggs. Let it boil 2 oi‘ 3 minutes: turn into a glass or silver dish, and nil© the whipped up whites on top. If preferred pour a boiled custard on top or whpped cream. GEMS. OF THOUGHT. “Generally speaking, the judging of others is the foul stain of social life.”—Baron Bunsen. “True glory lies in the silent conquest of ourselves.” —Thompson. “He who is false to present duty breaks a thread in the loom,, and will find the flaw when he may have forgotten its course.”

“By repeated choices we . form our character.”

SOME CULINARY ENIGMAS. WORTH PUTTING IN A COOKERY BOOK. To many people certain terms .and 1 expressions in cookery books and cookery articles are something of a puzzle, and, being terms peculiar to the “language of cooks,” no dictionary Can satisfactorily define them. This being so, the following short explanatory article of somo of these “culinary enigmas” may perhaps be we come, to those of it to whom they nave hitherto proved a worry. To “bard” a steak or'a fowl is to cover it with thin slices of bac n or ham. A “bisque” is a soup made cf shell-fish. “Bouillon” is a thin soup or Broth, chiefly used for the boiling of fish or poultry, or as a foundation for soups. It is the common soup of France. To “braize” is to cook meat with bacon, or with bacon and vegetables, in a stewpan with a tightly fitting licli to,prevent evaporation. To “brider” is to truss poultry or game with a needle and thread. To “break” flour is to stir into it very gradually sufficient cold liquid to convert it into a smooth paste. To garnish an entree “en buisson,” is to surround it with small mounds of shrimps, chopped vegetables, etc. To “burst” nco means that it must be put into cold water and brought to "tlie boil, in order to burst the starchy grains of the rice. “Cannelons” aro small rolls, generally of pastry, filled with various condiments. “Chapehire,” fine breadcrumbs. To “chemise” or “clothe” a mould! is to coat it with jolly. “Chillis” is a rich gravy used for flavoring certain sauces. To dress “en couronnc” is to dish an entree in the shapo of a crown. . “Croutons” or “sippets” are fried pieces of bread of various shapes used lor garni. shiner purposes. “Caseroles” or “socles” aro shapes of cooked and poundedl rice usually egged and colored Brightly in a hot oven and then filled with a mince or a ragout.

A “dairne” is the middle cut of a large fish. To “desosse” is to bono fish meat, etc. To “fair© revenir” is to half fry. “Foncer”, to spread a stewpan will slices of bacon and ham. “Fenill.etage” is rough puff paste. A “flair” is a French custard, and a “flan” or “mirliton” is a French cheesecake. “Friture” is the butter, etc., in which anything is fried. “Goilivoau” is a rich forcemeat. To “mask” is to cover meat, etc., with forcemeat or thick sauce, “Mirepoix” is the vegetable and berb foundation for brown soups, sauces and braized meats. “Panada” ia a mixture of bread soaked or cooked in milk or gravy often added to forcemeats. To “paner” is to cover with beaten e.gg and fine breadcrumbs. “Papilottes” are the battered papers in which cutlets, etc., are sometimes cooked. A “piece montee” is a rich, very elaborately garnished dish. To “rafraiehir” is to pass thr ugh cold water after cooking, in order to preserve the color. “Roux” is a mixture of butter and Hour, either cooked white or brown, tor the thickening of ordinary sauces and soups. “Rifacimento” is meat cooked a second time. A “saute pail” is a thin-bottomed, shallow pan for quick frying. To dish “a la serviette” is to press upon a neatly folded table napkin. “Zest” iy the thinly pared r.’nd of an orange or lemon.

To “lard” or “pique” is to “thread” meat by means of a larding needle with strips of fat bacon, pork, etc., while a “lardoon” is a strip of bacon used in “larding.” “Liason” is a mixture of eggs and cream used for thickening high-class soups and sauces. “Marinade” is any seasoned liquor in which fish or meat may bo steeped.

DROLLERIES. —Visitor (at privato hospital): “Can I see Lieutenant Barikei, please?” Matron: “We do not allow ordinary visiting. May I ask if you are a relative? Visitor (boldly): “Oh. yes! I’m his sister.” Matron: “Well, well! Im very glad to meet you. I’hi his mother.” “I am delighted to meet you,” said the father of the college student, shaking hands wearily with the professor, who was spending Christmas with the family. “My son took algebra from you last year, didn’t he?’ “I’m afraid not,” said the professor. “He was exposed to it, but, he did not taka it!”

The wandering artist had finished a picture of the rising sun. “That makes my mouth water,” commented a rustic onlooker. “Makes your month water!” exclaimed the artist. “What on earth d’you mean?” “Why, it’s a fried egg, isn’t it?” replied the rustic.

THE REPORTER’S REASON. A reporter was once interviewing a famous English international footballer, and asked him how he liked being a professional. “Immensely”, no replied. “Aye; but well enough to bring your children up to it?” said the reporter. “No”, lie replied, “not well enough for that.” “But why?” asked the reporter. “Because they’re lassies,” said lie, with loud laughter. I SOCIAL RECOLLECTIONS By “Queen Bee” in The Australasian. News of the death of Lord Brassey revives agroeablq memories of a former Governor of Victoria. During Lord and Lady Brassey’s occupancy of Government House brilliant hospitality ■was a feature of all times. Who amongst The largo number of guests present lias forgotten the charming sight of the fancy dress ball they gave during one of the winters they spenv among us? Then, again, it was Lord and Lady Brassey who introduced the cotillion into the ballroom, one event of the kind given to celebrate Lady Brassey’s birthday being tho most charming, many of those present to this day having favours of the occas ion among their mementoes. And it was Lord Brassey, Loo, who minimised some of tlie formal restrictions surrounding the life of the Governor by' visiting in quite an' informal manner many of our people in their well-known homes. Receptions on the Sunbeam always- saw our former Governor and his wife in tho happiest circumstances, his lordship being ever ready to describe) and, explain his many treasures on board. Cycling for men and ivoraen was just being introduced on the arrival of Lord and Lady Brassey; in fact it was her ladyship who first' showed women here the real and proper art of riding. Lady Brassey always looking very graceful on her

cycle, fine: being appropriately dressed. Many were the big cycling pa: ties that started for country rides from Government House in those days, not a few being taken in the moonlight, when supper, say at th e late Mr. John Wagner’s house (now State Government House), was the grand finale, the grounds and the exterior of e house being illuminated, and supper often being served on the verandahs, when the cyclists were joined by additional guests who welcomed them from the journey. Lady Brassey’s greatest philanthropic scheme while in Melbourne was the raising of £5.000 to clear the debt- of the Institute for the Blind,-St Kilda road.