WOMEN’S WORLD

Manawatu Standard, Volume LV, Issue 197, 19 July 1935, Page 15

WOMEN’S WORLD

Visitors to Auckland include Mrs O. W. Stewart and Miss Madden, of Palmerston North, and Miss AlcKclvie, of Carnarvon. Mr and Mrs F. W. Cresswcll, of Siberia Road, Ashhurst, have returned from a trip to the north, having covered 1000 miles during an enjoyable holiday. Miss Joan McKay, of Woodville, is visiting Mrs J. F. Hunt, of Kelburn, Wellington. Mr and Airs S. Colo and Air A. Cole, of Auckland, are the guests of Air and Airs A. K. Drew, of Sandon. Airs A. Booth, of Pahiatua, who has been on an extended visit to Taranaki, has now returned and is spending a holiday with her brother, Air J. H. Davenport, of “Woodstock,” lvencpuhi, Feilding.

WOMEN’S INSTITUTES. NORTH WELLINGTON FEDERATION. An executive committee meeting of the North Wellington Federation of Women’s Institutes was held in Palmerston North yesterday, when Aliss M. Grant presided. Others present were Mesdames A. C. AlcCorkindalc (Feilding), E. E. Short (Cheltenham), A. K. Drew (Sanson), P. Lynch (Linton), Waring Taylor (Shannon), Marumaru (Bulls), A. I*. Easton (Poxton), Guthrie (Rangiwahia), H. Barnicoafc (Kimbolton) and AV. G. Short (Cheltenham). The Palmerston North Y.W.C.A. wrote seeking the assistance of the federation in a queen carnival effort. Sympathy with the work of the Y.AV.C.A. was expressed and approval given for assistance. A recommendation was advanced by Airs Drew that institutes seek the advice and guidance of the federation executive before offering to assist outside bodies. The wisdom was recognised by the members and the recommendation was adooted.

Airs E. E. Short tabled a report on the recent institute display at the Winter Show and various suggestions were considered with regard to future exhibitions. General appreciation was expressed of the enthusiastic cooperation of the members and of the excellence of every shop, window. It was agreed to send a letter lo the individual institutes convoying the appreciation of the executive committee. Appreciation was also expressed of the assistance given by Air R. Parker, caretaker of the Showgrounds. Arrangements for the drama festival in August were discussed, it being

I ing her a speedy recovery. The correspondence was read by the secrcI tAry, after which Mrs Hallighan dcI lighted the audience with two songs, jln view of her approaching marriage [Aliss Pyo was prevented with a gift I from the institute members. AlissPyo suitably replied. Mr J. H. Stevens gave an interesting talk on native birds and trees, and received a veto of thanks. The winners of the knitting competition were:—-Airs McLcavey 1, Aliss Jordan 2, Mrs Hazlehurst 3. The winner of the competition held in the hall proved to be Mrs Sly, with Aliss Jordan second. It was decided to have a gift afternoon at the next meeting for Airs Gibbs, whoso home was recently destroyed by fire Two peggy quilts are being forwarded to the District Nurse, while other gifts are being sent to the relief depot. The next meeting will he held on August 21. when the roll call will be the handiest thing in the house. A demonstration on folk dancing and a talk on home made sweets will he given. The competition will be spring flowers to be arranged in a iam jar, and in the hall a telegram. 'l'lie hostesses will be Alesdnmes Burr, Crawford, Radomski, and Aliss Christensen. A “bring and buy” stall will he conducted to raise funds for the federation.

SUNSHINE CLUB. SOCIAL AFTERNOON. Members of the Sunshine Club attended in good numbers at a social afternoon in All Saints’ girls' dubroom yesterday, when a very pleasant time was spent, musical items being furnished, while competitions and games fully engaged the attention of the company. “Life in the Islands” was the sul>ject of an interesting address by Airs F. Christian, the speaker furnishing some insights in the life of the native races. Alusical numbers were given by Al iss F. Howley (violin solos), ATiss Z. Lea my (vocal), Aliss T. Christian (elocutionary), Mrs J. Garde Grimsliaw (vocal) and Aliss D. Ebbett (vocal). Miss Loamy and Airs Grimsliaw were the accompanistes. The winners of the competitions were Airs Shaw, Mrs Gilland, Airs Waldegrave and Aliss Loamy. Afternoon tea was served, the hostesses being ATesdames E. Doherty and W. J. Croueher. The customary monthly donation of £1 Is was made, the Palmerston North branch of the Women’s Division of the Farmers’ Union benefiting in this instance. A vote of thanks to the artists for their entertainment was moved by Mrs

slated that the probability was that there would he record entries. It was reported that Miss Helen Gardner, of Wellington, would ho the adjudicator. The finalising of the details was left in the hands of the subcommittee, Matters pertaining to the holiday houses at Paraparauniii and Foxton beaches were dealt with. As the names of federations could not he included on the endowment hind roll the committee unanimously agreed to put Airs A. AlcCorkindalo’s name on for North Wellington. An invitation was received from the Te Kawau group to attend a rally at Rniigiotu on August 28. The arranging for a round-table conference with education authorities and the education sub-committee was left in the hands of the convener. Remits and amendments for presentation at tlie conference were discussed. WIIAKA R ONGO WOAI EN’S INSTITUTE, The July meeting of the Whnkarotigo Women’s Institute was held this week, when there was a fair attendance of members. Visitors welcomed were Air and Airs Stevens, Alesdamos Hodgson, Welsh, and Misses Pye, O’Leary, and Miss Shirley Stevens. A motion of sympathy was passed with Airs Newcomoe in her illness, members all wish-

A. AV. Just ami carried by acclamation. Thanks were also extended to the hostesses. NEW IDEAS. DECIDES WITH PASTRY. Rhubarb flan.—Line a sandwich tin with some short pastry. Stew the rhubarb in double saucepan with sugar, buL no water. When cold, put ii on pastry. Cream 2oz butter with 2uz sugar. Beat 2 yolks of eggs, add 2 taijiespoonfuls of milk and Joz Hour; ilavour with grated lemon rind, mix and pour over the rhubarb. Rake halt an hour. Mix egg whites with 2oz sugar. Heap on the top and set delicately brown in the oven. Apple roll.—Make pastry as for pie and roll out to about i-iuch thick. Spread with chopped apple, adding sugar and nutmeg to- taste. Warm some goJden syrup and water in a baking tin. Roll up pastry as for roly-poly; cut in 1-ineii pieces and place in syrup. Rake in good oven, hasting occasionally with the syrup. Dundee tartlets. —Beat 1 egg and 2oz. of castor sugar to a cream, flavour with a teaspoonful of orangeflower water and soz. of sweet almonds cut up finely. Melt 3oz. ol fresh butter and whisk it into the mixture. Line eight small tins with puff pastry, then rather more than half-fill with the above mixture. Place half a glace cherry on the top ol each and bake in a steady oven.

Almond macaroon tartlets.—Cold water, 2 teaspoonfuls ground rice, 3 oz. castor sugar, jam, 2oz. ground almonds ratafia essence, whites of 2 eggs. Make the pastry by rubbing 3oz. margarine into boz. self-raising flour and mixing with cold water. Line some patty pans. Put a little jam on each. Whip tho whites ol 2 eggs slili'ly, add a little ratafia essence, and then stir in the 3oz. castor sugar and 2uz. ground almonds, and 2 teaspoonfuls ground rice. Put a spoonful on to each pastry and cook in a hot oven lor twenty minutes. This quantity makes twelve small tartlets. Rhubarb and date pie.—Make a good short pastry and spread over the inside of a pie dish, wipe some rhubarb and cut it into short pieces. Stone and halve some dates; put a layer of rhubarb in the dish, sprinkle lightly with sugar, add a layer of dates, continuing till the dish is full, cover the top with pastry, and bake in a good oven.

WOMENjSJNOTES. COOKING. (By Aliss Mary Tallis.) Making marmalade.—lt Is most important to weigh and measure carefully when making marmaltido, and if this is dono there is never any difficulty in getting it to set. Cellophane paper is recommended for covering over marmalade and jams and elastic bands for securing them in position; not only are these covers attractive to look at and easy to remove and replace, but they have the advantage that one can see how the marmalade is keeping. Peel 12 Seville oranges and 2 lemons. Break up the insides into a large basin, removing only the pips and putting them into a small basin. Slice the peel as finely as possible with a sharp knife (or use a cutting machine) and add it to the contents of the large basin. Use all the pith as well as the rind and pulp. 'I lien add the water (12 pints), keeping back half a pint, which should bo poured over the pips. Let ail stand for 24 hours. Strain the water from the pips through muslin and add to the fruit. Boil the fruit for 2{ hours, until the peel is quite tender. Add 121 b granulated sugar and let it dissolve, stirring all the time. Then boil quickly till the juice is clear and will set into a good jelly when a little is tested on a plate. Skim if necessary; put into jars and cover over when cool. If a more bitter flavour is liked, put the pips into a muslin hag and bruise them with a hammer. Then boil them witii the fruit until the sugar is added. The peel should bo cut rather more coarsely than for ordinary marmalade. Scotch marmalade. Wipe 21l> Seville oranges, 2 sweet oranges, and 2 lemons with a damp cloth, and pare the yellow rind thinly off 3 or 4 of the Seville oranges. Cut it up with scissors into fine shreds and soak in a little of the 6 pints of water. Then peel the fruit, taking off all the white pith. Remove the pips and cut the fruit up finely. Souk the pulp for 24 hours in the rest of the water, and the pips tied up loosely in a muslin hag. Put the shreds and the pulp into a preserving pan. Strain the liquid from the pips and add it to the pulp, etc. Boil slowly for three-quarters of an hour. Take off the fire, add the sugar (911) granulated) and then let it dissolve over a lo\v gas,. stirring well’. Boil quickly until a little will set when tested on a plate— about {-hour. Skim if necessary, and put into jars. Cover over when cool. GENERAL. The possibilities of tins. When next you have an empty tin do not throw it away, but see if it cannot be turned into something else both attractive and useful. Large biscuit-tins should have all the paper washed off in warm water, and then be thoroughly dried in a warm oven. Enamel them in a pleasing shade to tone witii your kitchen, and use them for storing flour, coffee, sugar, cakes, bis-

cuits, etc. You can either stick labels on the outside of each or paint on the names in white. Lolly shops often sell toffee tins, so you can easily add to your collection from time to time, and you’ will always he able to view your store-cupboards with pride. Smaller tins, such as those for treacle or custard powders, have an infinite number of uses, and will form in their new disguises very charming presents. Bore a small hole to one side of the lid and a larger one on the other side (a hammer and nail will do this). Cover the tin with bright flowery wallpaper, enamel the lid and the other parts uncovered by the paper, and you have a string box. The string ball is put inside the box, the end hanging ready out of the small hole, and a pair of scissors waiting, handle upwards, in the other hole.

Another way in which such a tin could be decorated is to enamel it, and decorate it with transfers, or a stencilled pattern of your own. A dainty bedside biscuit-tin is made by covering a small round box with cretonne, with a thin pad of cottonwool laid on the cover before you put the cretonne over it. Finish with a piece of gold material round the rim, stuck on with scecotinc. Or you could leave out the padding and make a small hole in the centre of it to put a long tassel through, which would be both useful and ornamental. In fact, every member of the tin family can lead a double life. THE HOME. Spring cleaning.—The living room : Soon it will be time for waging war on the moth eggs and grubs which may bo lurking in your upholstered chairs. The best and most efficient re-agent is paradichlor benzine obtainable at any chemist’s. To clean upholstery (if you don’t possess a vacuum cleaner) take the furniture out of doors, if possible, brush vigorously to remove the dust, then rub in hot bran. Leave for a while, then brush out. Sponge your leather chairs with warm water and vinegar, to remove stains. A teaspoonlul of turpentine added to the white of an egg will restore the polish of worn leather, if rubbed in liberally with a cloth. Repeat, if necessary. Lace curtains can he made spotless by sprinkling them with calcined magnesia, and rolling them between two

sheets of dark blue tissue paper. Leave them all night, then rub and roll them gently, and shake out. Place between two pieces of solt sheet and press with an iron. The kitchen. —Tinware and brass and copper kettles can be cleaned effectively with a mixture of vinegar and table salt. Afterwards wash well with soap and very hot water, and rub with clean cloths while still warm. If the pan is burnt on the inside, fill the pan with water, add « peeled onion, boil, and the burnt matter will be loosened. Dirty iron and steel articles can be cleaned with hot soda water; and if the iron is very slightly rusty, rub it with an inkeraser. Bad rusty stains must Ire removed by leaving the article for 12 to 24 hours in a solution of tin chloride and water, or of two parts of muriatic acid to three parts of water. When all traces of rust have disappeared, wash in hot soda water. It von have a kerosene oil lamp, there is almost sure to ho a carbon deposit attached to the metal of the burner. Scraping it with a knife is not very satisfactory, and may scratch the metal. So place lire dirty burner in a saucepan containing a solution of one part washing soda to five parts water and bring slowly to the boil. After 10 minutes remove the burner —it will then look like new. WHEN MISTAKES ARE MADE. Burnt cakes. — If a largo cake is burned cut off the top and bottom, remove the outside of the sides, and ice. If it is the small cakes that are burnt scrape all the burnt parts and then either ice or brush them over with a little melted jam and roll in desiccated coconut.

The broken pudding.—lf a pudding breaks while being turned out it can bo made to look quite as nice as before. Put it together carefully and then sprinkle with castor sugar to hide the join. If, however, it is completely broken, cut in slices, place on a hot dish and sprinkle with castor sugar or sauce.

If a jelly breaks on being turned out it should be broken up with a fork and put into little glass dishes. The addition of custard or whipped cream is an improvement. Of course, if you

have time, you can remolt the jelly completely, add more gelatine, and remould.

Oilier spoilt puddings.—lf the'top of a fruit tart is getting too brown and the centre is not done, place the tart on top of a gas burner for a few minutes to eookfjie centre. Return to the oven to heat the top.

If a custard curdles, mix two fablespoonfuls of'cornflour iii a little cold milk and strain the custard on to this. Return to the saucepan ami reheat till it thickens, adding sugar if necessary. This quantity is for a pint custard. If a milk pudding is overcooked, remove the skin, stir in more milk and a lump of butter. Reheat slowly. Meat dishes.-—Many a spoilt meat dish may he disguised with sauces and garnishes. If the mixture for rissoles is too soft stiffen it with more breadcrumbs. The crumbs will swell in cooking and bind the other ingredients. If you dry meat that is being fried remove from the pan and cut into pieces or slices. Make some gravy and pour it over meat. IF the pastry crust of a meat-pie is cooked and the filling is not done, you can remove the pastry whole and cook the meat by itself in the oven. Put the pastry on again and reheat in the oven when the meat is cooked.