WOMEN'S WORLD.

Manawatu Standard, Volume LIII, Issue 9, 8 December 1932, Page 11

WOMEN'S WORLD.

Miss E. Thompson, of Kopane, is tho guest of Mrs C. Wright, Wellsford, Auckland. Mr and Mrs It. Lawrence and family loft Fei.ld.ing last week for Martinborough. Mrs Henson and Miss E. Henson, of Sanson, will begin an extended holiday at Tangimoana to-morrow.

The unique distinction of being the leading student for this 3 T ear in the Massey Agricultural College’s sheep farming course has fallen to Miss ERichards. of ltakaia Gorge, Canterbury. Site has been awarded the Sir James Wilson medal by the Professorial Board.

During tho progress of tho sports at the Terraco End School yesterday afternoon, an accident occurred in the combined relay race. When the hoys were completing their section, one of the . competitors collided with Nancy Nicholi, a sixth standard pupil, who was also in the event. She sustained severe shock and was rendered unconscious temporarily. A doctor was summoned and the girl was later taken | by car to her home in Lombard Street. Appointed by Victoria University College Council to give lectures and demonstrations on the various aspects lof home management, diet, etc., in Hawke’s Bay, Taranaki and Wellington provinces, Miss Violet Macmillan has arrived in Palmerston North to establish her headquarters at Massey College. She is a daughter of the Hon. C. E. Macmillan, Minister of Agriculture.

SCOTTISH INGLESIDE.

A very successful ingleside was held in the Cosmopolitan Hall last evening by tho Manawatu Scottish Society. The Pipe Band marched through tho streets to the hall, where there was a good number present. Proceedings were entered upon by a waltz to the bagpipes played by Pipers Scott and Godbaz. There were many visitors present. With the door in perfect order and a leading orchestra supplying oldtime music, Mr H. Hughes, the M.C., left littje undone to ensure patrons of a very enjoyable evening. Two appreciative songs were rendered by Miss B. Kelly, accompanied by the society’s honorary accompaniste, Miss I. Menhennet. After a tasty supper, which was under the supervision of Mrs Dench, thfe Pipe Band contributed selections. An extra waltz was kindly played by Miss P. Redwood. The Monte Carlo waltz, the prizes for which were donated by Miss M. Fraser, was won by Miss M. Harland and Mr T. Greer. A very enjovable evening terminated at a late hour with the singing of “Auld Lang Syne” and the National Anthem.

RECIPES FOR CHERRIES

Cherry Jam. —Choose sound, ripe cherries, remove the stones, and boil the kernels in a little water to draw out the flavour; this will impart a very agreeable flavour to the jam. Weigh the fruit, after stoning it, and allow lib. sugar to lib. fruit. Put the sugar into a preserving pan, with a cupful of the water in which the kernels were boiled to each 21b. of fruit, making up the measure with water or red currant juice. Boil to a syrup, then add the fruit and boil it very quickly until it is on the point of jellying. Pour it into jars, cover it with brandied paper, then with vegetable parchment. Time to boil the sugar and water or juice to a syrup, about 10 minutes; the syrup and fruit to the point of jellying, about 40 minutes. Compote of Cherries. —Choose large, ripe, light-coloured wipe them, and leave on them about an inch of stalk, making all uniform. Put Jib. sugar into a saucepan with }-pint water and let it boil for 10 minutes; then put into it of the cherries and simmer them for 3 minutes. Dish them with the, stalks uppermost. A tablespoonful of brandy may be added to the syrup. Cherries Brandied, or Brandied Cherries.—Take some cherries, not quite ripe, and cut off half or rather more of their stalks; put them as soon as ready (and they should be stalked directly after gathering) into clean glass bottles and shake amongst them Jib. of sugar to the pound of fruit; put them in lightly and when nearly full cover thoroughly with good brandy. Add a couple of blanched bitter almonds to each bottle. Cork and bladder, and store for at least two months before opening. Cherry Cake.—Cherries of good quality, either glace or crystallised, may be added to a Madeira cake mixture, or a Geneva cake mixture if preferred. The cherries should be in quarters ; about 4oz. to each slb. of flour used; a little cherry essence may be added, or a spoonful of brandy or an ounce of chopped almonds with a drop or two of essence. These are often iced with white icing on the top and decorated with more cherries and leaves cut from angelica-. Cherry Pudding.—Put lib. of picked cherries into a saucepan with half-a-cupful of water, 3oz. of sugar and the juice of half a lemon, and stew until tender. In another saucepan put 3-pint milk, 2on. breadcrumbs and loz. butter, a.nd cook gently until the crumbs have absorbed most of the liquid. Then take the pan from the fire and stir in 2oz sugar, a little grated lemon rind and the beaten yolks of 2 eggs. Lastly, stir in the whisked white of the eggs. Put the stewed cherries into a piedish and over them pour the bread and milk mixture. Bake in a moderate oven until set and well browned.

ALL SAINTS* HOMES

The matron of All Saints’ Home, Palmerston North, thanks tho following for their kindness during the month of November: Mr Thwaites and Manawatu Meat Co., meat; Boniface Bros, and Mr. Ellis, buns and scones; Miss Verry (Sandon), jam; City Council, small parcel of medicines; Mrs Jackson (Opiki), box of rhubarb; Mrs F. Martin, cake, vegetables and gooseberries; Rev. Mr Mayo, clothes; A Friend, tin of dripping; West End Sunday School, vegetables; All Saints’ Men’s Club, cakes and sandwiches; Manawatu Repertor.y Society, milk; Manawatu Lodge Kilwinning, sandwiches; Clark’s Bakery, bread; Selwyn Anderson (Bunnythorpe), eggs and parsley; Girls’ High School, cakes; Mrs T. Griggs, 0 doz. eggs ; Mrs Akers, fruit, vegetables and dripping; Mr Christian, garden plants; Fitzherbert East Hall Committee,. sandwiches ; Regent Picture Theatre, tickets for whole family; Girls’ Club, entertaining whole family at an evening party; Takaro Girls’ Club, buns; Mrs F. Robinson, sucking pig and dripping; Mrs Helmsshaw, 2 doz. eggs; Madge Bros., free cartage; Mr Wilkin, tripe; Anon., mutton ; Mr Lewis, children’s toys; Mrs Brown, cabbages; Miss Grigor, cauliflowers; Miss E. Owtram, boy’s socks; Mrs F. Jackson, dripping; Mre Fanning, gooseberries and sugar to make jam; Mrs Russell (Linton), lettuce; Mr Smith, lottueo; Mr Handley, vegetables; Mrs L. Seifert, big case of onions; Mr Pratt, hair cutting; Mr Rush, firewood; Messrs Ashworth and Owtram, help with garden. The matron of All Saints’ Home, Foxton, thanks the following for their kindness during the month of November : Mr Hart, free cartage ; Mr Riches, meat; Mr Titcombo, meat; Mrs Walls, buns; Mrs Jas. Robinson, butter, dripping and flowers; Mrs Davis 1 , eggs; Mrs Trueman, clothing; Mrs A. S. Easton, butter; Mrs Linklater, ice creams; Mr Cull, radishes; Mrs Mason, dripping; All Saints’ Japanese Fair and Parish Social, cakes- and scones; “Well Wisher,” 2s to lino, fund; Mrs Ilaikes (Oroua Downs), gooseberries and eggs; Mrs Funnell (Oroua Downs), rice and sago ; Anon. (Lower Hutt), clothing; Mrs W. Byers (Wbakarongo), jam; Oroua Downs School, 16 doz. eggs. “I would be very grateful to receive gifts of vegetables, such as carrots and parsnips, also potatoes,” the matron states. “We need such a quantity for our family.”

CROQUET.

In a challenge for the Gilbert Hoops on the Northern Croquet Club’s green yesterday, Mesdames Anstis and Burnett (Takaro) beat the holders, Mesdames Brown and Bryan (Northern), 26—24.

STRAWBERRY JAM

To every poud of picked, dry, just ripe strawberries, allow one and aquarter pounds of the best sugar and half a pint of red currant juice, which gives the jam the requisite tartness. Crush the strawberries, place the fruit on a large dish, and sprinkle over it half the sugar. Boil the red currant juice (made as given below) and sugar together until it coats the spoon when dipped in. Now add the strawberries, with the rest of the sugar, and boil for about 20 minutes, or until a little of the jam put on a plate, will jelly. Stir the jam very little, and as carefully as possible. To make red currant juice.—Take some ripe and sound currants, pick from the stalks, and put them in a preserving pan with a very little, water, barely enough to cover them; stir with a wooden spoon until they boil, then continue boiling slowly for about twenty minutes. Strain the juice through a muslin bag, but do not press in any way, or the juice will' be cloudy. Ono pound of currants will make about half a pint of juice.

BANANA CHUTNEY PRESERVE

Nine bananas, lib. dates, 21b. onions, lib. brown sugar, one and a-half pints of vinegar, two teaspoonsful curry powder, one dessertspoon salt. Slice the bananas and add the chopped onions and the mashed and finely chopped dates. Pour over the vinegar and bring to the boil, simmering until tender. Add. all tbe other ingredients, stir thoroughly together; simmer until the sugar is melted, and cook until a rich brown. Allow to cool, then pour into glass jars and tie down.

CHEESE SANDWICHES.

Grate the cheeso, whip a tablespoonful of cream to a froth, add a few grains of salt, a little pepper or curry powder; spread on buttered bread ; sprinkle with chopped parsley or cress,