The First Princess Royal Elizabeth Daughter Of James

Southland Times, Issue 23512, 19 May 1938, Page 14

The First Princess Royal Elizabeth Daughter Of James

rpO James VI. of Scotland and his wife, Anne of Denmark, a daughter was bom whom they named Elizabeth. The child was little comfort to Anne, who had been forced to part with her firstborn, Prince Henry.. The young Prince was being brought up by old Lady Mar in Stirling Castle, and faithfully guarded by the young Earl of Mar. Times were so brutal in Scotland that James feared the infant might be done to death, but Anne loved him so passionately that she had little affection left for her daughter. Her third child was Charles, afterwards Charles I. of England. Elizabeth was a beautiful child. When she vzas taken to Stirling to see her brother, he begged that she might remain with him, but this was not permitted. They seldom met, yet were always devoted to one another. When Elizabeth was seven years old, her life changed suddenly. James VI. of Scotland had now become James I. of Great Britain and, after making sure that all was safe in London, he allowed his family, including Prince Henry, to join him. Then he created his daughter Princess Royal of Great Britain, gave her a Court of her own, and separated her from her family. For some time the Princess Royal had no settled home, but was put under the charge of different great ladies. At last she and her young maids-of-honour were l sent to Lord and Lady Harrington and in their beautiful Warwickshire home she led a life of extravagance. She had an allowance of her own, which she spent recklessly. Because she was the Princess Royal she was. apparently, supposed to have the wisdom of a grown woman as well as the rights. She bought clothes, animals, birds, employed a special carpenter to make cages for her pet monkeys and parrots, developed a strong will of her own, and was usually accompanied by a huge wolf hound who formed part of her retinue. Portraits of the different Princes of Europe were often sent to her, and she became accustomed to the idea of marriage when she was still a child. When Elizabeth was 15 her Court was

Apple Sauce.

Wash, quarter, pgre and remove cores from eight tart apples; place in saucepan and partly cover with cold water. Add one teaspoon salt, cover saucepan and cook over moderate fire until apples are tender. When apples are well broken up, add sugar to taste. Cook a few moments longer. If apples do not cook well, force them through a strainer to remove lumps. Do not sweeten apples until they are cooked as sugar prevents them from breaking ipart. If apples are old and tasteless, add a fev drops of lemon juice and a little grated orange or lemon rind. This improves flavour of sauce.

moved to Kew Palace, ana as her brother Henry was at Hie’ mond their friendship was renewed and they were often together. About this time, Prince Fredrick, Elector Palatine, asked her hand in marriage, and James invited him to London. Elizabeth v ent to Whitehall to meet him, and took her brother Henry with her because she could not trust her own judgment. However, directly she saw this boy of her own age she was attracted by him, and for some weeks the three very young people were extremely happy together. Apparently they had a great deal of freedom. They visited London and rode in the Park together, and because the Prince was too poor to remain at James* extravagant court for long it was arran.. : d that he should marry Elizabeth when she was 16. Then one of th< tragedies of the Princess’ life occurred—her brother Henry caught cold after swimming in the Thames and died suddenly. The poor girl vzas overwhelmed with grief, and, although all mourning was put aside for her wedding, she was toi unhappy to enjoy the festivities. Afterwards the young bride and bridegroom of 16 travelled to Hanover, and from their union sprang the House of Hanover, and King George I. of Great Britain. King George V. changed the name, of the Royal family to the House of Windsor, and in the King and Queen to-day we again have England and Scotland united.

Rhubarb Sauce. One quart rhybarb (washed and cut in Jin. lengths), 1J cups sugar, quarter teaspoon salt, one orange sliced thinly. Mix these ingredients together, place in covered bakipg dish and cook in a slow oven until rhubarb is tender. Young tender rhubarb need not be peeled. Steamed Apples. Wash three medium cooking-, apples. Remove cores, and score skin through the centre of apples. Fill cavity with light brown sugar; sprinkle tops with salt and nutmeg and add a small piece of butter on each apple. Put threequarters of a cup of cold water and

three tablespoons sugar in pan; cover pan tightly, cook slowly for 15 minutes and then with two spoons carefully turn apples over. This helps to cook them through. In 20 or 30 minutes the apples should be ready to serve, with the good juices in the pan poured over themStewed Prunes. One pound prunes, quarter teaspoon salt, half cup sugar. Prunes must be carefully washed and soaked at least 12 hours. Cook prunes in water in which they have been soaked. Vater should cover fruit. Add sugar and salt. Place in covered pan and cook over slow fire until boiling point is reached; remove

from fire and keep pan covered until fruit is cold—this causes steam to <ndense and keeps the fruit plump and soft. A thinly sliced orange or half a lemon greatly improves the flavour of prunes. Smothered Potatoes. Make some white sauce. Cut somfe cold boiled potatoes or uncooked potatoes into slices half an inch thick, put them in a shallow dish and season with pepper and salt. Pour the white sauce over them, and bake half an hour if cold boiled potatoes are used. If the potatoes are uncooked, the dish will take longer, about one hour. It is easy

to tell when the potatoes are done, as t they can be pierced with a fork. s Cottage Pears. 3 Eight (halves) canned pears, threequarters cup cottage cheese, quarter cup j chopped nuts, quarter cup chopped rais- i ins, half cup orange juice, half cup t grapenuts. Mix cottage cheese, nuts and 1 raisins together and fill centres of pears. < Place in baking dish, then sprinkle a < little salt over fruit and dot with small ; bits of butter. Sprinkle grapenuts over ; pears, then pour a little of the orange I juice over each. Place under broiler to I brown top and then place pan in hot i oven for 10 minutes (400 deg. Serve as i

an accompaniment to meat or meat substitutes. Baked Apples. Wash and core six tart apples. To prevent skins from breaking and causing apples to lore their shape, score the skin around centre of apples with a sharp knife. This provides a channel for the escape of steam, and prevents them from splitting. Fill the core with sugar; put a '•mall piece of butter on each apple and a little grated nutmeg. Place in baking dish, add sufficient boiling water to cover bottom of dish and bake in moderate oven until fruit is soft. During process of baking dip the juices in

. pan with a spoon and pour over tops of apples to keep them from hardening; or turn them over once during process of baking. This insures a uniformity of flavour as well as even baking. Serve ’ these hot or cold with cream- ’ Oven-Fried Apples. 5 Six apples (peeled and cut in quarters), i three-quarters cup sugar, two tablet spoons butter, half cup water, . quarter s teaspoon nutmeg, speck salt. Boil sugar, i water, butter and salt together for 10 r minutes. Place apples neatly in rows i in a baking dish. Pour over apples the - hot syrup, place in hot oven and cook 1 until they are a rich golden colour, bast-

E ing them occasionally with the syrup. • The apples will absorb all the juices and E not be oily, such as pan fried apples E usually are. Serve with bacon or omele‘ i for luncheon (400 deg. Fried Peaches. Wipe three large peaches and cut in , halves; remove pit. Melt two tablespoons - butter in frying pan and place peaches r cut side down in frying pan. When , browned, invert and sprinkle with sugar, ) a speck salt, and then place small piece s of butter in cavity. Cover pan and cook » until peaches are soft but will not break t Serve on hot buttered toast with crisj - bacon.