WOMEN’S WORLD

Taranaki Daily News, 8 November 1932, Page 12

WOMEN’S WORLD

FRIDAY SUPERSTITIONS.

INTERESTING FACTS.

(By

M. L. Tyrrell.)

Why Friday should he considered an unlucky day is a mystery which will probably never be solved, but the reasons given by various nations through the ages are extremely interesting. After Christianity was established, Friday was considered unlucky because it was the day of the Crucifixion. But superstition goes further back than this, and is apparently founded on nothing but a desire to fix the blame for certain misfortunes on something beyond the responsibility of mankind. The ancient Romans thought Friday unlucky, and called it “nefastus,” because some of their armies happened to be overthrown on this day. In Scandinavian legend it is the day of Frea, the goddess of love. But in an old list of auspicious days it is classed among the bad ones, in spite of being the day of Venus. Perhaps the “course of true love” has been difficult from the beginning of time, which would account for this. It was on a Friday that Adam was supposed to have eaten the forbidden fruit, and it i§ probably to this generally accepted belief that we owe tlie old saying that he who laughs on Friday will weep on Sunday.

Ancient writers of romance added greatly to the superstitions on Friday, because in almost all countries it was considered the day of the fairies. According to mediaeval romances, the vast tribes of fairies, elves, and peculiar creatures who usually lived unseen took hideous animal forms on Friday and remained so. until Monday. An old English proverb declares that a new moon on Friday brings foul weather. Even in these enlightened days ships do not often put to sea on a Friday. In spite of superstition, or because he was to great to be influenced by it, Christopher . Columbus,' that man of vision and imagination, often referred to as the madman as he wandered from court to court pleading in vain for ships with which to prove his fantastic theory, sailed on a Friday. On Friday, August 3, 1492, Columbus sailed from Palos, and on Friday, October 12, he sighted the New World. He left for his return journey on a Friday, arrived at Palos on a Friday, sailed on his second expedition in 1493 on a Friday, reached Hispaniola—now called Hayti —on a Friday, and discovered the continent of America on Friday, June 13, 1494. Yet these world-famous Fridays of Columbus have done nothing towards killing the superstition that Friday is a day of ill luck. EGG-PRESERVING METHODS. Eggs are becoming cheaper and every wise housewife would be advised to put down a few dozen. It is a good plan to do this early in November, as

the early eggs are in better condition and have thicker shells.

It is of the greatest importance that eggs should be perfectly fresh before being preserved. Newly laid eggs are unsuitable for preserving as they take half a day for the contents to settle, but the sooner after the first 12 hours they arc preserved the better. Only perfectly clean eggs should be used. Any soiled shells- should be washed, as if they are dirty the contents will probably have an offensive taste. A: petrol tin will hold 14 dozen eggs, and a tin of preservative adds but a fraction to. their cost. Always read and follow the instructions carefully. If boiled water is to be added to the mixture, 'be certain that it really is boiled. Any of the water glass mixtures are good and are a great improvement on the old way of using lime and salt. It is very important that eggs should be packed correctly, that is, placed ou their narrow end. The yolk then retains its correct position in the shell and the complaint of failures (so. often due to the eggs being placed on their sides and the yolk adhering to the shell, giving an addled appearance when the shell is broken) is eliminated.

If petrol tins of eggs in liquid preservation are wanted for sale, make, a nail hole in the bottom of the tin, drain out the liquid, place the tin under the cold tap for. a .few minutes and then drain. The eggs will, dry rapidly and can then be packed in the Same way as fresh eggs. A new method has now been announced, which from the description seems simplicity itself, and has many advantages. 'By this method the eggs are simply dipped straight in. and out of a special liquid preparation, which seals the pores , of the shell in such a way that the eggs are kept in perfect condition for 12 months or .more. A pair of wire tongs is provided with every tin of this preparation, which obviates the necessity of soiling one’s hands. After dipping the eggs are simply left on the table to dry for half an hour, and may then 'be stored dry in boxes or baskets. So perfect, it is claimed, is this method of preservation that the eggs may be boiled, fried or poached, exactly like newlaid eggs. ’ This sounds delightfully simple and, with, the cleanliness of the method, must make a strong appeal to the housewife. A further advantage is that these eggs can so easily be sent anywhere without the necessity for cool storage.

IN NATURAL SETTINGS. •Try to aim at getting a natural setting for your cut flowers, and you will be sure of success, writes a correspondent. Cottage florets, such as poppies marigolds, and cornflowers, are best placed in simple earthenware jugs while marigolds alone look lovely in low brass or copper bowls. Bulb flowers may be planted with clumps of violas and pansies. So varied are the colourings of these little flowers that they would blend in with any colour scheme. Mixed bunches in big vases or tanks are a far more effective way of decorating a room than the usual way of disposing small vases about it. . If you have an old willow pattern jug, fill it with lupins and Iceland poppies. The happy mingling of blues, reds, and yellows will help to brighten rifcny a dull corner, and make a welcome change from the ordinary fire-screen so often seen in the hearths. Halls are more often than not neglected in the way of flowers. Dark oak hall furniture is a perfect foil for gladioli or peonies arranged in Italian pottery jars. A pretty idea for your bedroom is to have a bowl full of scented flowers. Sprigs of mignonette, night-scented stock, . and clove carnations will add a delicate fragrance. Roses and sweet peas look their loveliest in cut glass. Two or three perfect roses show off to perfection in a tall, graceful goblet, while a modern bowl is reserved for the more full blown. The grouping of sweet peas of mixed colours in a lustre bowl would spell charm to any 'room.

RECOMMENDED RECIPES.

Preserved Oranges: Twelve good sized oranges, 61b sugar, 9 pints of water. Grate off the surface of the orange rind, then wash the fruit and put it in fresh water- to soak for 12 hours; wash in plenty of water before using. Cut them each up in 4 or 5 slices, removing the seeds. Add the water, and boil without stirring for three hours; add the sugar and boil for I’J hours longer. Only stir till the sugar is dissolved. Carefully remove all ’scum. Honey Cream.-—Bring a breakfast cup of pineapple juice to the boil; stir in one dessertspoon of cornflour mixed smoothly with a little cold juice. Boil a few minutes and leave to cool. Beat one tablespoon butter and one tablespoon firm honey together for five minutes till it is light and creamy. Beat in a tablespoon of the cornflour mixture at a time till all used up. Add a little pineapple. This is a good substitute for whipped cream. Honey Cream Pie.—Line pie plate with pastry. Take one and a quarter cups honey, half cup flour, three eggs, two and a half cups milk, one and half teaspoon vanilla. Make thin, smooth paste with small portion of milk and the flour. Beat eggs lightly. Add the honey and flour paste. Mix thoroughly. Scald remainder of milk in double boiler, and, stirring constantly, add beaten mixture. Cook until thickened, cool slightly and add vanilla. Fill prepared pie plate with cooled mixture and bake ten minutes in moderate oven. If liked may be sifted with coconut before placing in oven. Serve with whipped cream. Wheatmeal Walnut Roll.—One tablespoon butter, 4 cup sultanas, § cup sugar, J cup water. Place these ,in a sducepan, bring to boil, boil for one minute, and allow to cool, then add 5 cup plain flour, J cup wholemeal, 1 teaspoon baking powder, A teaspoon carbonate of soda, 1 teaspoon cinnamon, and | cup of chopped walnuts. Bake in a tin in a moderate oven for $ hour. Sprinkle nuts on top of mixture before placing in oven. When cold cut into slices and spread with butter. .