AS SEEN FROM A WHEEL.

Otago Witness, Issue 2355, 13 April 1899, Page 53

AS SEEN FROM A WHEEL.

Dear Emmeline, — Now that the holidayjuaking ie over I suppose we shall all settle down onco more into steady work or steady play, as the case may "be, and I am sometimes disposed to think that Rudyard Kipling was not so very far wrong in hia impression of colonial people when he said " that he had never met with people who talked bo much about work and did bo little." Not that I would for one moment include all women in this sweopirig assertion — nothing of the kind ; but it is surely true, and of my own sex more particularly I must admit, that those wno talk the- most about it- invariably dc tho least work.

I hope you have enjoyed your Easter holiday? as well as I have done. Spent thorn in & tour to the country on jny truaty iron horse, in company with a genial companion, and wo did not fall out by the way, aa women are popularly supposed to do. Tho day before I started I saw a great crowd in tho neighbourhood of the Post Office, and thinking it perhaps a grand opportunity to air my knowledge of ambulance work and make my name famous, if only in tho columns of the Witness, at once hurriod to tho spot, but on reaching the door found" the pecplo had asaombled to see the man who was walking "round the world, and who had just arrived from Invereargill, so I followed them in to inspect the creature. First, woman-like, T took notice of his clothes, which teemed to mo to partake of the nature of a Karkee uniform and the aspect assumed by one of our corporation labourers when engaged in shovelling up dust, the short gaitera taking tho place of the usual piece of twine in use by said labourer, and thus converting the nether garments into rather long knickerbockers. A eac (very much of a sack) coat and a hat turned up at one side in a rakish manner completed this strange, costume. On his left arm was a pale blue and white band, looking like a discarded hatband, <vith a bright red, white, and blue rosetto, possibly placed there by his affectionate wife on leaving his homo His hair was of the. Ancient Mariner type, long, .and (let me whisper this) rather inclined to be red, flowing gracefully over his shoulders. His face I did not see, for he was too much engaged with the postmaster (who has to mark a sort of pass in every town ho goes through) to turn round speedily, and I could not wait. I understand that Mr Bainbridgc is a gentleman of birth and education, and can only oxclaim with th* old lady ■who was remonstrated with when she kissed her cow, " everyone to their taste " Certainly if her cow was like the clean, kindly creatures we saw on our travels, her affection for the animal was not at all to be wondered at. Well, now I suppose we must b« go, tho look

out for winter, and good-bye to cycling for some time some folks will say. 'But why? My experience tells me that winter, given a good day, is the best time for cycling, but care must be taken not to be out too late, and to carefully wipe youi machine : and indeed it would be well if the enamel of the reachme were kept always rubbed over with a thin coating of vaseline. "We always wear thicker gloves, and need not be afraid of spoiling them. By taking this precaution the machine will be perfectly safe from rurting. Re gloves, I find that the best kind to wear aro those that will come over the sleeves of the jacket. The chilly air getting in makes the hands very cold, and by keeping this air out riding is made much more enjoyable It is well also to adopt gaiters in winter time, though Ido not like them in summer, They are always ugly, and make the ankles appear " gouty " no matter how well they may be cut : but in winter this does not matter po much. Now, good-bye till next week, when I hope to have something more to tell you of the many things pertaining to women and their work. — Yours truly, IRENE.

{ spoonful of apricot jam, this to be covered with a second spoonful of ratafias, etc.; bake ; in & good ovea for about 15 to 20 minutes, ! CELERY SOUP, ■ Wash and scrape a head of celery, and put it into a pint of boiling water with a little j salt. Let it boil until eoft, then mash it fine j in the water; pass It through a soup strainer. j Turn this into a pint of hot milk that has | been thickened by having a tablespoonful of ( flour wet with cold milk cooked in it; add I a teaepoonful of salt, the same amount of I pepper, and 2oz butter. As soon as the butter is melted, stir the soup quickly for a few mm'- ' utes ' and Berva hot - This mftkea a m°B* <*cli- " CIOUS i***- „,„„ TV i _ . ... * „ , , , . „ ake an y of *..h e firm -fleshed fish, cut in slices, f d , se . aBOn wlth sal J a ? d pepper. Let them i f and V* a ve 7,, c ° o1 P lac ° *°.r. r tw ° «« * h , reß ' hon "' then put them ln a bakmg dlt>h wlth a

little cream or ■water and batter and flour i rubbed to a cream, with minced parsley and * hard-boiled eggs sliced. Line the dish halfway down, and cover with a paste. Bake iv ! an oven that is quick at first, but gradually : growing moderate. SHEEP'S TONGUES BKAISED. 1 Three tongues, ona teaspoonful of finely* ' chopped parsley, one tablespoonful of cream, 1 lemon juice, breadcrumbs, tomato sauce. Lay ' the tongues in salt and water for 12 hours* , then blanch them, put a little sliced carrot, onion, and turnip at th« bottom of a stew- » pan, with a little sweet herbs and tho tongues;) i put a slice of bacon over tho tongues, pouv • a pint of stock over, and stew gently foi thre« • hours : skin the tongues, slico them lengthwise, ! put the slices back in a stewpan witb the I strained gravy till they are hot; dish on a « bed of mashed potatoes, and poux tomato sauoo i d. .J

(By request—" Tottie.") One pint milk, two yolka of eggs, a strip of lemon peel, two teaspooiifuls cornflour, sugar to taste. Boil the lemon peel in the milk, stir the cornflour into a paste with a little cold water, pour into the milk, and stir till it boils. Take the saucepan from the fire, beat in theT sugar and the yolks of the eggs, stand again over the fire, and bring to the boil, stirring all the time; take out the lemon peel, and it is ready to serve. GINGERBREAD. Beat Jib butter, Jib sugar, and lib golden syrup together; add one cup of milk. To 21b flour mix a packet of spice, a dessert spoonful ground ginger, and a teaspoonful of soda and two of orvaixi of tartar; mix all together, pour into a well-greased tin, and bake two hours. Turn out on to a cane-seated chaii to prevent sweating. MELON JAM. Cut the melon into dice, and allow 21b sugar to lib melon. Let the melon remain in a large bowl for 24 hours after being cut up, and stew a portion of the sugar over it. This will create the juice. Plenty of room should be allowed in the bowl for this purpose. Aftei remaining the allotted time place it on the fire, and allow it to boil till soft, adding lemons, cut up as for marmalade, and ginger to taste. This must be left a good deal to your own judgment and taste. When quite soft add the renjpiiider of the sugai, and again allow it to boil till it jellies when a little is placed on I a plate to cooi. ROSE APPLES. Make a syrup with n pint of water, Jib sugar, and the rind of a lemon. Peel and core some apples, and stew thorn gently in the Bjrup. When Boft, lift them into a glass dish. Colour the syrup with a fow drops of cochineal, nnd stir to it Joz soaked gelatine. Cool ir a plate, and when quits set garnish the appie with it, and with some whipped cream, orange ancl cocoinut salad. Peel four oranges, slice them in rounds, removing pips and pith. Place alternate layers of orange and grated cocoanut, and sift sugar betweon each layer. BAKED CALF'S HEAD. / i Take half a calf's head, thoroughly cleanse it, removing tho brains and tongue. Let it simmer gently for half an hour, then take it out of tho water, drain it, and fold it in a cloth to dry. Prepare a breakfast cupful of finely-grated breadcrumbs, mix with them two sultspoonfula of salt, half a sa!t3poonfu! of cayenne pepper, two dessert spoonfuls of fiuo'y-shred sage and tho same of x:>ars!ey. Isrush the head over with beaten egg, and btrew tkfe breadciurnbs, etc., over it , let it get dry ; then reneiit, the second time pouring hot buttui over instead of brushing with, egg Fill the hollows of the eyes with crumbs. Bake the head in a good oven, basting it frequently with a cupful of sauce, mixed with a dessertspoonful of vinegar. Th» tongue and brains must be boiled separately, nd cut into pieces, and a little time before the head is sufficiently baked strewed with the crumbs and nut mto the oven to browft. Serve ill a hot dish, with a little gravy round the meat, and oyator sauce in a tureen. VEAL AND HAM PATTIES. Shred sufficient veal and ham in equal proportions, season with peppei, salt, a little onion. Make- a plain paste, roll it thin, and cut it into shape like an apple puff; fill it with the minco, pinch the edgea, and fry to a nice brown. The pai»te should bo made with a small quantity of butter, egg, and milk. ' ! MUTTON AND CAPEK SAUCE Wipe the leg with a damp towel, put into a kettle, cover with boiliug water, and simmer gently for 15 minutos to every pound. Add v teaspoonful of salt. When done, take up, lay the joint on a heated dish, garnish with parsley, and serve with caper sauce. Mix two tablespoonfuls of butter and one of flour with cold water until smooth, put into v tin cup, set iv boiling water, and stir till it thickens; add A toaspoonful of capers, take from the fne, and serve. GAME PIE • Puff paste, Jib bacon, Jib veal, 2oz lean ham, i pepper, salt, spice, a few truffles, game. Chop i the bacon, ham, and Jib veal very finely, season with popper, salt, and spice, and some truffles, finely chopped; lin« th« piedish with slicts of veal, sprinkle popper, salt, and epice over, lay the gamo on this neatly cut up in joints, fill the piediah with tho forcemeat, and cover with pufl paste. Bake for two hours and a-half. SAUCE FOR COLD MEAI. Grate very finely three tablespoonfuls of horse radish. Squeeze it well in a. clean cloth. Thon mix with it thoroughly tho raw yolk of ouo egg and a little salt. Whisk to a stiff fioth four tablespoonfula of cream. Mix it lightly to the horse radish. Serre heaped up in. a glaas dish. FRENCH TARTLETS Line some patty pans with puff pastry. Make a mixture of tht following — Two w«ll-beaten cggß, 2oz castor sugar, and Jib crushed ratafias. Put a. spoonful of the mixture on each tartlet tin, then a