For Women Folk

Star (Christchurch), Issue 11892, 29 December 1916, Page 7

For Women Folk

By "CHRYSSA."

•'Chryssa* will be fflad to hear from all Interested In Women's Work and Life, and to receive Items of Interest and value to Women for publication or reference in this column.

Mrs Audrey Johnston, of Napier, is visiting friends in Christchurch. •♦• « • •

Mrs Quane and Miss Joan Quane, of Christchurch, are spending the holidays at the Hydro, Timaru. » * * * » i Miss Loriraor. of tho Nelson College, :is spending her holidays in Timaru at j the Hydro. i•*• • » •

Mrs Hepworth, of Christchurch, is spending the New Yoar holidays in limaru at the Hydro. • * • • »

j Miss Ruth Waterhouse, of Hawke's | Bay, is tho guest of Mrs G. Jameson, i McFadden's Ivoad, Christchurch. >#**■*•

I>r and Mrs Foster, and Miss Foster, of Christchurch, are visiting Timaru, and staying at tho Hydro. » » • • Miss D. Harraan, of Christchurch, lias, since tl\p beginning of the war, been nursing in tho Woolwich Military Hospitui. « m - •

Mrs I/O Fevre, who has been visiting Now Zealand, and staying with her sister, Mrs B Seth-Smith, "t Fcnda 1 .- ton, will leave shortly for England. • # * * * ' Sister Bmily Wilson, 22-23, of tlio N.Z.A.NS. at tho front, was reported yesterday to be ill in hospital. The patient was stated to bo a. " not severe " case. | i Bunting was displayed on Wednesday cn the Goyprnmeut steamer Hinemoa, I in Wellington, on the occasion of the ' xnarriago of Mr Barney Williams, .e----cond officer of the ship, to Miss Joliuson, of Holmes Street. Wellington. The ceremony took place at the Wesley an Church.

» • « * » ( Sister A. F. Kilgour, who recently completed her term of nine months' service aboard the hospital ship Maheno, ; is spending the Christmas holidays with relatives in Sister Kil- ' gour will take the usual three mouths' furlough which the authorities allow , each nurse after nine months' continu--lou3 duty. * # # » # On official decree issued by the I French Government on November 10 | provides tthat until the war is over no i person shall be admitted to the Opera, the Opera Comique, the Comedie Franchise, or the Odeon, which are subsidised by the State, except those attired in ordinary day costume. " Those dressed otherwise will be rigorously excluded.," the decree says. At a conference of the New Zealand "Women Teachers' Association, to be opened in the Education Board Building, Mercer Street, Wellington, to- . morrow, the president will give an .idI dress and the balance-sheet will be presented. A motion " That the Act be bo amended that the £'2o paid to married assistants be also paid to widows supporting children under fourteen years of age," will be brought forward, and discussion on the report of the registration of the association will take place. There will also be an election cf officers and general business. * «■ ■ « • «

English papers announce that the Board of Track* is -pointing out to the public that rice is a. cheap and efficient substitute' for potatoes. On this subject . a - Correspondent writes:—" Unpolished rice should always be preferred to the polished varieties, as the process of polishing deprives rice of very essential qualities. The best method of boiling rice as a. substitute dish for potatoes is ito wash the grains and drain them in a sieve; they should then be thrown into rapidly boiling water, to which salt has been added and the grains kept ' hopping' for about fifteen ito twenty minutes, according to the quality of the rice. The water will then have steamed away, and the grains should either have "split or be sufficiently cooked to lie separately on { n fork." j * # # • * » Married women are freed from some lof their legal disabilities by the new civil code which is to go into effect in IJrazil on the first day of 1917. A married man is prohibited from giving in i bond, or otherwise alienating, without i the express consent of his wife, proper.ty which they hold in common, or | which is necessary for the subsistence of the family. A man may not stop his wife's credit at shop 3 where she purchases articles necessary in the actual conduct of her household'; nor may he prohibit either her or the ven- | dor from dealing upon a credit basis in ! articles which are the necessities of family life. Further, any woman ex- ( ercising a remunerative profession or j working in a salaried position, may { dispose freely of what she earns witliI out her husband having a right to the : moneys she thus receives. **• m * * 6EXD-OFF, ,

At their residence, Selwyn Street, on / Wednesday, Mr and Mrs Chaplin enI Pertained' a large number of friends io ' farewell Mr A. W. Ellis and Mr J. A. Ellis, who are on final leave. During the evening Mr W. EL Chaplin presented Mr A. W. Ellis with an illumin'iited wristlet watch and Mr .J. A. Ellis with an air pillow and writing wallet. A.ll present joined in wishing then Godspeed and a safe return. The recipients briefly returned thanks. ; Instrumental, vocal and elocutionary it-ems were rendered by the Misses Rutter, Ethel Johnston, Holland, Gott, Mesd'ames Charters, Gallop, Robb, St'allard and Mr Gallop. Mi"3 Whitham | played the accompaniments. > The win- : :nr-rs of tho various competitions wero Mrs 'Smith, Miss Gott, Mr Woodward nnd A. Terry (Dunedin), the boobies fell to Miss Ellis, Mrs J. G. Robb, -t-isssrs Newman Ilall and Byron. ***** Victorian government I FOSTERS HOME INDUSTRY. Victorian housewives are in a /happy position, for the Agricultural I Department over there is taking a \ special interest in their welfare. It I is fostering the simple home industry \ of fruit and vegetable preserving _ by engaging an expert to teach housewives how to fill their larders with inviting-

•«• - * SEASONABLE SWEETS.

H-miar n iffli ibii —11 iismrH

looking jars of vegetables .and frtiita, so that they shall liavo an appetising stock -when those products ai'o out of season. Tlio services of Miss Amelia Knight have been engaged for this purpose, and she travels all over the State giving free instruction and showing women a simple mo'thod of preserving, and also giving free demonstrations in a hall in Melbourne, and all instruction is free. Any intelligent woman could learn tho method in one lesson (writes a Melbourne correspondent). Miss Knight is a satisfactory demonstrator, for she explains her mothod in such ft simple, practical way that a child could follow her instructions. If any of thoso who attend find that they have not grasped the technical points, they have only to ask her advico and guidance. Numbers of women do nob take "up this homo industry because they have an idea that an expensive equipment is necessary. As a matter of fact, the process is very simple. A housewife could begin the experiment with half-a-dozen jars. Those in quarfc siz© are considered the most useful. These jars will cost from 7s to 12s a dozen, tho price varying according to tho size and quality of tho 3 ar - For the preserving pan an ordinary washing copper or kerosene tin will answer tho purpose admirably. It must be covered at the bottom with a perforated wooden frame resting on blocks, so that when placed in position this is about' five inches from tho bottom of tho cooking "utensil. Th© frame should not fit tightly. The jars are placed on the frame, and just enough water is put in the copper to steam the fruit, but ""hot to reach tho bottles. Tho tin or copper must then be covered snugly, so that tho steam will not escape. The fruit may bo preserved in plain water, but if intended for immediate uso it is advisable to add a. little sugar. Enterprising women in NeW Zealand might also find it worth while to undertake this industry with a view of placing their preserves on the market. For many years big prices have been paid for imported far© of th|s description, but judging by the exhibits shown nt "th© various agricultur&l snows this year, the New Zealand women have nothing to fear in competing with the imported article. . . It is a cheery aspect of industry compared, with the old method when in a good season apples, apricots, quinces and pears were often left to decay where they had fallen because the "preservative process was regarded as such a troublesome business. * * » • HOME-MADE SWEETS (by request). Home-made sweets are always appreciated bv children, and of late many people have become adept at making them. New ways of manufacturing various sweets are always appreciated. Chocolate Creams. —Take lib sugar, half-pint water and a pinch of cream of tatftar. Mix sugar and water and put over the lire till it comes to a boil. Allow to remain till it is of the consistency of jelly. As won as it has reached the right heat # take off the fire nnd put in a dish ot water or other cool place. While still warm stir it briskly until it turns as white as snow. Before stirring put in any flavouring desired. Roll small pieces of (the cream into the shape of marbles, and place them on a stiff glazed paper to harden a little and become set on the outside. Put some chocolate in a vessel, and set in boiling waiter until it is dissolved, but do not put any water into the chocolate. When the chocolate is melted drop in the balls one by one, until they are all covered. Take them ou ! t carefully with a spoon, and put on a glazed paper to dry. Caramels.—One enp treacle, one cup white sugar, one cup brown sugar, two cups grated chocolate, one cup cream or milk, into which has been stirred one tablespoonful of ground rice. .Rub tho chocolate to a paste with a little of the milk or cream. Put all the ingredients together, and boil for half an hour. Be careful it does not burn. Pour into flat buttered dishes, and before it is cool mark squares with a sharp kuifo. When cold cut and wrap each square in tissue paper. Cream Bon Bons.—Roll lib of icing sugar on a board with a rolling-pin, freeing ifc from all lumps. Put into a largo basin, add sufficient cream to •work the sugar into a stiff paste, and leave untouched for an hour or more. Then take a knife, dip it into boiling water, and cut into four portions. Colour one pink with cochineal, another yellow with saffron, another with grated orange rind, and leave the last white. Flavour the pink with crystallised cherries, tho yellow with essence of lemon, and the white with vanilla. Roll out about half an inch thick, cut squares, and set_ aside till firm.

Gooseberry Mould.—Make one pint of thin syrup, and in this stew one pint of gooseberries. When soft strain off gooseberries and dissolve half an ounoe of gelatino 111 tho syrup. Whisk in one white of egg, and .continue whisking until beginning to set. Put back the gooseberries, turn into a wet mould, and serve with sponge lingers. Strawberry or Raspebrry Snow.— Hull and cut in half one pound of ripe strawberries or raspberries, using a silver knife for tho purpose. Make half a pint of syrup, thicken with one dessertspoonful of cornflour, and cook this thoroughly. When cool add two stiffly beaten whites of egg 3, and lastly the strawberries or raspberries. Pile up in a glass dish and put in a 000 l place or on ice till required. Blackberries are good served in this manner. Alexandra Pudding.—Fry in tKvo ounces of butter about twelve small squares of stale breftd and' spread each with the following mixture: —Four ounces of chopped-np applo and banana, and two ounces of orange also cut up. Mix together with one ounce of sugar, a squeeze of v lemon juice, a liti'lo grated lemon rind, and two ounces of stale cako crumbs. Put two pieces of bread together, pilo up on a hot dish, and serve with or without an orange sauce made from orange juice and water thickened with cornflour and sweetened. Fruit: Sponge.—Cut a. round spongo cake into rounds about one inch thick and spread each with a compote of strawberries or raspberries. When making tho compote no waier. only sugar, should be used. Place the rounds together and cover the cako with cream or custard. Raspberry or Strawberry Gateau.— Stow ono pint of raspberries or strawberries in the smallest, possible quantitv of srmp. Rub through a sieve, add about a breakfastcupful of brown broad crumbs. Mix weli together and press down tightly into a greased mould. Leave overnight, then turn out. carefully and serve with a custard or cream.