WOMEN’S WORLD

Manawatu Standard, Volume LV, Issue 40, 15 January 1935, Page 9

WOMEN’S WORLD

Visitors to Palmerston North are Mrs A. W. Ward, of Hamilton, and Mrs A. Aitken, of Wellington, sisters of Mro H. G. Bagnail. They are here for the wedding of Mr and Mrs Bagnail’s elder daughter. Mrs H. S. Porteous, of Palmerston North, is, in company with her niece and nephew, Joy and John Coiltts, visiting her sister, Mrs H. H. Grippe, of Maurangi, Masterton. Mrs T. Sinclair, of Poliangina, is at present visiting Wellington. Mrs D. Watson, of Poliangina, is spending a holiday at Paraparaumu beach.

Mrs S. J. Hunter, of Auckland, is the guest of her parents, Air and Mrs G. L. Wagstaff, Poliangina. The friends of Mrs F. D. Lewis, Church Street, will regret to learn that she has had to enter a private hospital to undergo an operation. Airs E. Turner and Aliss Dorothy Turner have returned t<o Palmerston North from Pori, Paliiatua, where they were the guests of Air and Airs A. Turner.

Airs Alayes, of Lombard Street, who played an outstanding part in the management of the North Island croquet championship tournament at Wanganui, is spending a short time in Hawera before returning home. Aliss D. Berndtson, who is spending her leave from the staff of the Suva Grammar School, Fiji, with her parents in Palmerston North, and who has had to enter a private hospital to undergo an operation, is making splendid progress.

Alesdames W. Stevens, .of Mar ton, and L. A. of Tailiape, are representing the AVellington central executive of the Women’s Division of the Farmers’ Union at the Dominion executive meeting in Christchurch this SOCIAL FUNCTIONS. Aliss Dorothy Stevens, of Ngata Street, has been entertained at various functions in honour of her impending marriage. Among her hostesses have been Airs Loftus and Aliss Alonica O’Brien, who gave a “kitchen” evening; Airs Wallace Lindsay, of Beresford Street, who held a china gift party, while Aliss Margaret Tuffin, of Wanganui, gave a gift evening. The entertainments took various forms, competitions, bridge, and the presentation of two plays offering a fund of variety. Aliss Aladeline McNaughton, of Christchurch, who is to be bridesmaid at Aliss Stevens’s wedding, is staying with her aunt, Airs E. Stevens, of Ngata Street.

THE POHANGINA VALLEY.

The Valley wakes neath the first gold rays of the morning sun While the filmy haze of the dawn is still lingering there. The river is turned into silver and blue And all things glisten with sparkling dew Down in that beautiful valley.

High in the North the snow peaks rise Where the brown hawk soars to meet the skies Then sinks to its nest in the crag. Tire notes of the tui and bollbird ring Where the cool clear water flows from the spring Down in that beautiful valley.

The forest weird, mysterious, dark Tolls not the secrets of its heart But waits as the ages pass In that forest each tree and flower is

a prayer God’s creation is wonderful there Down in that beautiful valley. —Edith Young. HOUSEHOLD - HINTS. To keep brassware bright during humid weather, clean it thoroughly with a saturated solution of oxalic acid and water. Dry the article well, slightly warm it, aml rub it vigorously with a rag upon which there is a very small quantity of vaseline. Mould on furniture is best removed in the following manner: First wash the article with soda-water ; dry thoroughly. Paint the place where the mould appeared with a brush dipped in linseed oil. Leave it on for about 12 min-, utes, then rub it dry. Treat mouldy leather with diluted glycerine. Stains on wooden tables, caused by liot dishes having been placed thereupon : Itub hard with a cloth dipped into a mixture of equal parts of kerosene and methylated spirits. Follow up the procegs by polishing with beeswax and turpentine. PRESERVING THE COLOURS. When washing cretonne chair-covers put them in salt-water first to set the colours, and then wash in a good lather of soap flakes. Wring them as dry as possible through the wringer. Put them in very thin starch and iron damp.

TOMATO RECIPES. Tomato Cheese Custard.—Well butter a deep baking-dish and put in a good layer of sliced skinned tomatoes. Boat up two eggs in one pint of milk. Stir in one toacupful of breadcrumbs, three heaped tablespoonfuls of grated cheese, salt and pepper to taste. Pour over tomatoes and bake in moderate oven till custard is set. Serve with hot buttered toast.

Tomato Jam.—This is a • preserve which differs considerably from the usual tomato jam and hails from Canana originally. Take 41b ripe tomatoes, three lemons, 41 b sugar, £lb raisins. Peel tomatoes, cut up lemons in thin slices, boil this together till soft. This usually takes half an hour. Add sugar and raisins. Cook till thick. When done put in dry, warm jars, tie down and store.

Tasty Sandwich Filling.—This tomato sandwich filling is delicious for picnic fare. Simmer six large, skinned tomatoes and a small, finely-chopped onion in a pan with a nut of butter until cooked, then add a beaten egg, four tablespoonfuls of breadcrumbs, two tablespoonfuls of grated cheese and seasoning. Pound well, then press into small glass jars and pour melted butter over the top.

With Cauliflower and Cheese.—Take six large tomatoes, a cauliflower, loz of grated cheese and half a pint of white sauce. Divide the white part of tile cauliflower into sprigs and boil them gently in salted water until tender but unbroken. Cut a slice off each tomato and scoop out the seeds. Put a floweret of the cauliflower in each tomato, cover with white sauce, then with grated cheese, and brown in a hot oven.

Tomato Savoury.—Place thin slices of buttered bread in the bottom of a buttered piedish, sprinkle with a liberal allowance of grated cheese and alternate these layers till the dish is twothirds full. Then put a layer of finelychopped onions, sprinkle over them a teaspoonful of curry powder and lastly add a thick layer of sliced t-omatoes. and several good lumps of butter. Pour in at the sides of the dish enough milk or milk and water to soak the bread thoroughly. Bake in a slow oven for about two hours. Tomato Jelly.—Have 21b. of fresh tomatoes, one chopped onion, one tablespoonful of vinegar, one- teaspoonful of cinnamon, pepper and salt, one tablespoonful of gelatine, one lettuce and some salad cream. Skin the tomatoes, then put them into a saucepan, together with the onion, vinegar, cinnamon, pepper and salt. Simmer gently till quite soft and strain through a sieve. Then dissolve the gelatine in a tablespoonful of cold water and add to the strained liquid. Place in a mould and set. This jelly makes a delicious supper dish for a hot night, served with lettuce and a little thick salad cream.