NOTES

Sun (Auckland), Volume 1, Issue 83, 29 June 1927, Page 4

NOTES

Mrs. A. L. Herdman, of Auckland, is at present visiting- Rotorua.

Mr. and Mrs. M. St. Hill, of the Wai kato, are among the guests at the Com mergial Hotel.

Mrs. M. Miller is a Sydney visitor to Auckland, and is staying at the Commercial Hotel.

Mrs. J. Manson, of Wellington, is at present in Auckland.

Mr. and Mrs. Gordon Armstrong, who have been residing at the Hotel Cargen, leave on Friday to take up their residence with Mrs. R.. H. Abbott, Remuera Road.

Mrs. Pirrett, of Wellington, is paying a holiday visit to Auckland. * * * Mr. and Mrs. B. Mossman, of Otorohanga, are the guests of Mrs. E. Mossman, Arney Road, Remuera.

Mrs. Percival James has left Auckland by motor for Wellington to meet Sir George and Lady Fenwick, who will later visit Auckland.

Mr. and Mrs. J. N. Milton, who have been spending a holiday in the North Island, have returned to Christchurch.

Mrs. W. Sutherland, of Kelburn, Wellington, is at present in Auckland, and is the guest of her mother. Mrs. F. K. Hunt, of Remuera. Mr. and Mrs. C. Haines, of Wellington, are paying a visit to Auckland. Mr. and Mrs. H. C. Jenkins, of Invercargill, are at present visiting Auckland. Mrs. Forrest is a Christchurch visitor to Auckland and will later go on to Rotorua. * * * Mr. and Mrs. Larner went South by the Limited last evening. Mrs. J. A. Russell was among the passengers who went South last evening. MRS. PEPY’S DIARY MONDAY. Expecting Mistress Towne to drink a dish of tea with me this afternoon, and not content to serve her naught but the cake left over from our tea upon the Lord’s Lay, do bethink me to make some Ground Rice Sandwiches. The way of them to mix together 1 cupful each of flour and of ground rice, 2 teaspoonfuls of baking powder and a pinch of salt. Now cream together the weight of 1 egg in margarine and a cupful of sugar; add thereto the beaten egg, then the dry ingredients and a little milk. Bake in two greased tins in a quick oven, or in small saucers so that each person may have a complete sandwich, which I think a more dainty way of doing it. When your sandwiches be cool, spread with preserve and place together.

TUESDAY.—Mistress Bassett, writing to me pell-mell for my- recipe for Landelion Wine, do send it her forthwith as here writ down, that to be sure that you gather your dandelions in full bloom, then to allow 5 pints of the well-pressed down heads of the flowers to each gallon of cold water. When the flowers and water have indeed come to the boil, let them so continue for J. of an hour. Now to strain off into a tub, then throw back the strained liquor into the boiler and to each gallon allow 31b of moist sugar. Boil for \ of an hour and set to cool. When tepid, add a little yeast on a slice of toast and allow it to work for 3 days, then put into your cask and to each gallon add 41b of raisins, 2 oranges and 1 lemon. In 3 months you may bottle this wine, but to leave it a goodly time before drinking is well advised. WEDNESDAY.—For eating at our supper, do prepare a very excellent dish of Mutton Cutlets a la Firval, this a favourite with Mr. Pepys, and so like to put him into a good mood, I hope. The way to pass through a sieve 2 large Spanish onions (boiled) and 6 potatoes (boiled also). Now place your sieved vegetables in a saucepan with a piece of butter the size of a large walnut, and season same with a saltspoonful of salt, a dust of white pepper, adding a tablespoonful of milk. Stir well, and when very hot, pile in the centre of a hot dish and surround with nicely grilled cutlets. THURSDAY.—Do meet Mistress Poore at my shopping and this time her moan all of how her children do spot their dresses of blue serge to look shocking in the sunshine, she sayth. Lo cheer her mightily by telling her how the serge dresses may look like new if carefully washed in a soapy lather of warm water. Lo tell her to squeeze them until clean, then to rinse in plenty of warm water, the last in a very deep blue water to fresh up the colour. Next put the garments through the wringer, hang up so that they may partly dry and then press very firmly, upon the wrong side, with a fairly hot iron. All this, I told her in the street, but as painly as 1 well can, and this she doth promise to remember and to act upon, but whether or no she will do so, God knows. FRIDAY.—At my reading do come upon a very pretty Orange Sauce for eating with steamed pudding, and so that the others may share in my good fortune do write of it here. For it the need to beat together 1 whole egg and 1 yolk, and gradually thereto beat in 1-3 cup of stfgar. Let the basin stand ever hot water. Add the grated rind of 1 orange, the juice of 2 oranges and 1 tablespoonful of lemon juice. When your sauce hath become as thick as a boiled custard, remove to a bowl of cold water, and serve at once in a tureen, or sauce boat. SATURDAY.—To have in readiness for eating, cold at our supper on the Lord’s Lay, do use up some cold veal to make a Veal Cake, and the result up to my expectation. The manner of it to take sUch remains of cold veal as are free from skin and gristle. Pound in a mortar with a little ham, pepper, salt and chopped parsley, also a little stock to make your ingredients hold together. Arrange your meat in a mould, ornament with hard-boiled eggs, fill up with stock, strong enough to form a jelly, and when cold turn out and glaze, also decorate with savoury jelly, aspic if you can manage it, and leaves cut out of beetroot. Now I would add for the help of some, that the stock may be stiffened with 3oz. of gelatine to a pint of stock if this should be necessary. To prevent a water-mark around a spot cleaned with petrol, add to the petrol as much common household salt as it will absorb.