LONDON’S VISITORS

Timaru Herald, Volume CXLII, Issue 20587, 28 November 1936, Page 11 (Supplement)

LONDON’S VISITORS

London is at the moment filled with visitors, and it is interesting to read a detailed account of the different things that appeal to different nationalities in the shops. According to the shops themselves Americans are always ready to buy foulard ties and woollen scarves in plain colours or tartan effects. Incidentally all Scottish goods are popular with Americans. Germans like English belts and both German and French people buy lavishly of true English lavender water. Sports clothes of every kind appeal equally to Americans and Continental visitors, for English sports clothes are generally acknowledged to be supreme in the world of fashion. Americans too, buy large quantities of English household linen while they are over there, generally choosing the more inexpensive damask linen. ■ Curiously enough, they do not seem at all fond of the coloured linens that are at present so popular with English women. GENEROUS HARVESTERS Talking about the poor summer weather, an English writer says that there was a “fitful June and drizzling July,’ but August came with a burst of sunshine. The consequence was that about 200 haymakers gave up their week-end holiday to “make hay while the sun shone.” These people were to have gone to Brighton, but preferred to take advantage of the good weather for the sake of the crops. They had booked a special train at a cost of £lOO, ordered 300 meals, and hired a fleet of motor coaches to take them sight-seeing—but they cancelled the outing. For a year the men and their wives had saved for the occasion, but no one had reckoned on the harvest being so late, and although all would have liked to enjoy the heat-wave at the seaside, they willingly decided to spend it instead in getting in the crops. They will have their turn next month when it is hoped the weather will be as kind.

MAKE THE MOST OF RHUBARB These rhubarb recipes are particularly toothsome: — Pie This is a Continental recipe: For it you make a paste with a little over a quarter of a pound of flour, seven ounces of butter, half a teacup of sugar, four, bitter almonds and eight jordan almonds ground together, and one beaten egg. This paste should be left in the larder for at least a couple of hours before it is wanted. Line a not too shallow dish or plate with the paste, and on it arrange layers of rhubarb, cut in short pieces, sprinkling each layer with plenty of sugar. Use about a pound and a half of rhubarb. Cover with the rest of the paste, and bake for about an hour in a fairly cool oven. This can be served hot or cold. Fool Bananas make a good foil for rhubard. Rub half a dozen bananas through a sieve, and add to them half a pint of cooked rhubarb puree and a gill of cream. Sweeten as you like, and colour if necessary with a few drops of chchineal Cake Cut a pound and a half of rhubarb into short pieces and cook them with four ounces of brown sugar until they are tender. Sieve them and add a couple of ounces of butter. Work in the yolks of two eggs and then add a teaspoon of ground ginger and four ounces of breadcrumbs. Whisk the egg-whites stiffly, add a couple of ounces of cornflour to them and fold into the mixture. Butter and flour a flat cake-tin, pour in the mixture and bake for about half an hour in a moderate oven. On serving sprinkle with castor or icing sugar. It is hot, of course. Mould Cut up a pound of rhubarb and cook it in a double-saucepan with half a pint of water, the grated rind of a lemon and sugar enough to sweeten it properly, and three ounces of crushed tender and the tapioca clear, pour into tapioca. As soon as the rhubarb is tender and the tapioca clear, pour into a wetted mould and leave in a cool place until wanted. Jelly Cut two pounds of rhubarb into small pieces, and cook it slowly with half a pint of water, half a pound of sugar and the grated rind and juice of a lemon. When it is a pulp strain and squeeze out the juice, measure this and for each pint use about an ounce of gelatine. Stir until the gelatine is dissolved, then strain through a jellybag, colour with a little cochineal and pour into a wetted mould to set. Rhubarb ami Raisin Pie This is rather a good idea. Make in the same way as your usual rhubarb pie, but add half a pound stoned raisins for a pound and a half of rhubarb. Lemon juice, of course.