CHRISTMAS COOKERY TIPS.

New Zealand Herald, Volume LX, Issue 18565, 24 November 1923, Page 6 (Supplement)

CHRISTMAS COOKERY TIPS.

It is a good plan to weald the fruit to be usod in Christmas puddings, etc., the day before you aro going to use it. Do this by pouring boiling water over it; let it stand a few moments, and then pour off, and allow the fruit to get quite dry for the next day. This not only cleans the fruit, but makes it swell and become juicy. The water must not stand on it, else it will take away its flavour and sweetness.

Use a vegetable grater for the suet for pudding and mincemeat it takes less time than chopping; or pat the suet through the mince".

Whipped cream for trifles, is always expensive, but very delicious for most dishes. It will go much further if the white of an egg is added to the cream before whipping. Allow one white to £ pint of cream. To blanch almonds put them in a cup or basin and cover them with boiling water; leave for a few minutes and the skin can be taken off with the fingers. Cover the dip with a plate to keep in the steam.

Do not buy cheap, dry, sugary fruit; it is false economy. _ Currants "are the cheapest of these. fruits, so use more of thrm and less of the raisin kind.

A little stout or cara nel will darken,, any pudding mixture, ana give it a richer appearance. Tri making cakes do all beating before adding flour. "Mix large oakes rather moister than small ones. Cook small cakes in sharp oven, large ones in a slower one. Bo not move a cake in the oven until; it is set, or it will probably fall in. Open the oven door as little as possible, and always close it gently. To see if a cake is cooked pass a thin bright skewer through the centre. If done, it will be quite clean when pulled out. Turn small i cakes on to wire tray or solve as Boon as they nre baked. Rich, imxUilX& may hwi***to tin*

RIBBON AND INGENUITY; » ♦ Most of us, when Christmas arrives, fly frantically round at the eleventh hour choosing last-minute presents. It is strange what a rush of memories come over one at this season. Friends, loved but distant, whose images were becoming somewhat dimmed, suddenly seem to sUind once (more on the threshold of reality.

Most girls can spare one or two evenings t week as Christmas approaches, to making dainty little gifts which can be easily packed and sent away. How pleased we are ourselves to receive, instead of a perfunctory card Or telegram, a little satin ribbon posy packed in a tiny box, a yard or two of hand-made lace, a string of artistically threaded beads, an. embroidered, hat band, or theatre bag, or any one of a thousand other little trifles which are manufactured in a spare half-hour with a little ingenuity, some scraps of silk, and a kindly thought!

After all, the folk for whom we are wilting to give up a little of our precious time are those wo love, and the recipients of home-made gifts, however small, fully realise the fact.

Some of the prettiest and most becoming hats have for their sole decoration satin elaborated with hand stitch ery and applique designs in chenille and beads.

Very often the work is done in the centre of a yard and a half of five or sixinch wide ribbon, so that it shows at the front of a hat with charming effect when the ribbon is draped round the crown. A hat of wistaria mauve straw, for instance, had a ribbon of satin in the same tone; thii> was worked in the centre with an oval-shaped piece of darned stitching, carried out in silver thread. Or' the ribbon may have a pattern worked all over it as in the case of a chestnutbrown hat which carried a band of ribbon applique, with rings of fine blanket stitching worked in gilt thread. Gilt beads made an effective filling to each ring, and were also used for tho made " buckle of ribbon which centred the bow at the back.

A Dainty Frock of palest flesh-coloured Georgette, with garden hat of fine horsehair, trimmed with velvet ribbon. —Photo, by Underwood and Underwood,