THE LADIES' PAGE

Otago Witness, Issue 2171, 3 October 1895, Page 41

THE LADIES' PAGE

By Emmblinh. " The totM wmi i«d"— the turden wu a wild, And mtu, the Hermit, sighed, tilt woman united. — Ojmp»ill. Bmmcllne will be pleased to receive lottcrn from correspondents on taj matter of intcreal to tln-m, aud to rcjity thtoufh the medloin of this page, tho norn >le plume oulj of Hie eorrexpoudeaU to be pnbUihort. Letters to be addressed ' Kmtooliat," care of the Editor. ANSWERS TO CORRESPONDENTS. A Visitor Present, Clyde.— You have neither attach- d your name nor had your nignature attested by the secretary, so your description of the juvenile ball cannot appear. See notice at head of bulls, &c. "Xouno Housewife wants a rtcipa for dormers. Can any reader oblige her, as I haven't one by me at present? Anxious.— lf matters are as you state you should consult your parents or guardians. I, how .ver, do not ftel sure about the genuineness of your questions. Inquirer.— (1) Verbal will do equally well, wiittan being of course much more formal. _ (2) It depends upon locility aud surrounding circuiu■tanres—anything from 5s to 15s a w^ek. Anxious, Invercargill.— la 189(5 Good Friday falls on April 3. Katie writes :— Dear Emmeline— l send you two reripes for crackneln, which I hope will suit your correspondent ;— (1) Mix with a quart of flour, half a nutmeg grated, the yolks of four eggs beaten with four tpoowfuls of roauwater into a sf iff paste with cold water, then roll in lib butter, and tanke into cracknel »hap 9. Put them ia a kettle of boiling wa'er, and boil till they bwim ; Inke out, put into cold w>iter. When hardened lay them out to dry, and bake on tin plates. (2) Rub 6oz butter into 3£lb flour, make % ho!e and put in 6uz powdered loaf sugar, wet with eight eggs and a quaitsr of a pint of water ; brsak your dough mnooth, inako and dock them like captain's biscuits ; form thbm tra your reel, drop them into a stewpan of water boiling over the fire When they awiui, tako them out with a skimmer and put them into a \ ailful of cold water ; let them remain fully two hours before you bake them. You may drain them on a cloth or in a Bieve. Bake on clean tins in a brisk oven, or on the bottom of the ovea.