For Women Folk

Star (Christchurch), Issue 12063, 18 July 1917, Page 7

For Women Folk

By "STELLA."

PERSONALIA.

Mr and Mrs Ben Fuller (Sydney) are staving at the United Service. * * * * •

Captain and Mrs Calvert arrived from tho north this morning. * * * * *

Mrs W. Scoulnr (Dunedin) is staying with Mrs H. Kennedy, Christchuroh. *****

Mr and Mrs Sim son and Miss Pavjtt (Balclutha) are staying at the Clarendon.

Mr and Mrs Wells, R.iccarton, have returned from some months spent at Sumner.

Miss Ella Helmore and Miss Sylvia Westenra are the guests of Mrs Percy Johnston, Mount Torlesso.

Mr and Mrs G. C. Tothill. and Miss Ursula. Tothill, Littleover, 'have returned to Christ.olnireh from -Australia.

Mrs H. 0. Duncan, of Coldstream Lodge, Chriyr.ehureh, is staying at the Grand Hotel, Auckland.

Miss Flora Holland returned last evening from a, visit to her sister, Mrs Graham. Ashburton.

Dr and Mrs Thacker went back to Wellington last evening after a few days in Christ-church.

Mr and Mrs Oakleigh Greenwood, Ambcrley, arrived in town last evening. and are staying at the Clarendon.

Mrs W. Edgar, Glendovey Boadj Fendalton, returned to Christchurch after a visit to Wellington.

Mrs Byrch, Mot una u, has taken a house in Bealey Avenue. At, present slif. and her daughter arc staying at Warner's. * * « ¥■ »

Mrs Holland is in Wellington .attending the Lady Liverpool Fund Conference. She is expected back in Christchurch to-morrow. * * » * •

Mrs Wilson, wife of tho American President, and the. wives of members of tho Cabinet, are organising a, simple-life campaign for the duration of tho war. They are pledging themselves to the most, limited facial activities, to wear simple dresses., and to exercise the fullest rconomy for 'the purpose of concentrating the nation's activities and resources on tho successful prosecution of tho war. All women throughout the country are invited to join the movement. * ~ • # • ABTISTS AND THE WA.K. Amateur artists in London are very disappointed that it has been decreed that tho Amateur Art Exhibition shall not be held this year. For years past this lias lipfii one of the. features without whirh the London season would have bpen incomplete, and it looked as if it would survive in spite of the war. However, this year it is not being held. The Portrait Painters' Exhibition was held as usual, however, and was very wejl attended. *'# * * • SPINNING. The Auckland Bed Crop? Depot has recently imported some spinning wheels and the members are now busily engaged iu spinning. It is possible to spin direct from the fleece, but it is more difficult, so the wool has been carded. In Melbourne* the patriotic workers had their wool given them by shipowners, and made quite a big profit by selling the spun wool at 3s 4d a pound.' The work of spinning is very simple, and enough wool could be spun in a. couple of hours to knit a sock. There, is no reason why we iu Christnburch should not start a. spinnery, and very probably some of our Canterbury sheepowners would be only too pleased io give wool for spinning. The Wellington spinnery is a most successful on<\ and those who spin say it is an interesting occupation. 3"» » * » SOME APPLES RECIPES. Apple cheese or paste is usually a very popular sweet with the young. To make it, pare, core, and quarter the apples, and use in tbe proportion of a pound of sugar to half a. pound ef the prepared fruit, and the grated rind of one lemon- Boil edowly for three hours, then add, while, stirring, the juico of the lemon. Cook a few minutes longer, then place in screw-top ! bottles, or tie'down carefully in small jars. Apple butter is made by boiling the fruit to a pulp, and thou rubbing it through a colander. To each cup of pulp add a cup of sugar, and noil till thick, stirring frequently. Keep in closely-covered jars or bottles. Not munv housekeepers to-day know much about spiced fruits:. May Byron, in her book on jam and jelly making, has this to say on spiced fruits:— "They are a sort of cross between preserves and pickles. You might define them as pickles made with fruit (onlv they are not salt), or as jam made with vinegar. Tn any case they are very nice, and a welcome novelty, especially as they need but little sugar, and do'not require first-class fruit. Correctlv speaking, the vinegar and sugar should first be boiled till the sprup thickens a little, the spices then added and mixed, and the fruit put in to -drainer for two or three hours, then removed. Subsequently the syrup is boiled up and poured upon the fruit. According to some authorities, one boiling up of the synip is enough : according to others, it should be. drained off,

"Stella" will b© glad to hear from all Interested in Womon'a Work and Life, and to receive Items of Interest and value to Women for publication or reference in this column.

reboiled, and rerouted nine, days running. As Ido not think any fruit is worth while making into a nine days' wonder, I should suggest, a compromise ot three days' ic-boiliug, but many people will content themselves with a one-day job."' This is one of her recipes for spiced, apples :r~" Unripe and tasteless apples will serve for this. Peel thinly and core; weigh 81b. Have ready a boiling syrup, made with 41b of sugar, half an ounce each of nutmeg and cloves (ground), one ounce of powdered cinnamon. Put in the apples, and cook gently till they are tender enough to pierce with a wooden splinter. Place then in jars, pour the syrup over, and cover at once." This author suggests apples being preserved with blade currants, with damsons root ginger, pears and plums, grapes, and with dates. Of all the fruits mentioned as useful and pleasant in combination with the- apple we are too late to-day to consider any but the eyeavailable dates, and root ginger- The root ginger should first be put throug.'i a mincer, and used as follows-.—Two ounces of root ginger, with a saltspoon of cayenne pepper 61b of sugar, and one pint of water. This mixture should ho heated, and into it should be stirred 61b of tart rooking apples cored, pared, and minced; all should then be cooked together till clear and tender. For th? apple and date preserve dried apples are advised- As with all dried fruits, they should be soaked over-night in sufficient water to cover them. In the morning the water should be drained off, the fruit cut small, and used in the proportion of 21h of dried apples to 61b of stoned dates. Ail should bo boiled together with the sugar and water (to the above quantities of fruit use 2lb of sugar and three pints of water\ Boil for half an hour, and put into jars. e * - » • TO CLEAN A WHITE FUR. Mis some powdered magnesia M-jth petrol into a thin paste. Shake out nil th© dust from the fur, and with a. stiff shaving brush rub the paste into the fur thoroughly, putting plenty on the dirtiest p'art, and taking care that the magnesia goes on as well as the petrolAfter the fur is wet all over hang it up in the, air for an hour or so until the petrol has all evaporated. Then. shake the magnesia, out, using a clean, soft brush to get rid of any that clings to the fur. Care must be taken to get plenty of magnesia on the fur, or the results will not be satisfactory. » • » * • HOUSEHOLD HINTS. Keep your sloevja up wi'h a pair of bicyc-lo clips when washing dishes or doing other work. By boating a lemon thoroughly _ before squeezing it, nearly twice p,s much juico will be obtained an otherwise would be the case. To remove hot water marks from polished tables, make a thin paste with salad oil and salt, spread over the mark, and leave for an hour. Then rub off with n soft duster. One. can mince a pound of suet in a few minutes if tho following method is adopted—Pick all the- buot from tho skin, thou sprinkle with flour on n. baking board and roll flat. Lif; '.he flattened piece of snot and rub between floured hands, and it will be found to break down into powder. To remove ironmould, rust or ink-stein, place salt on the part, of material affected, and th:;n soak veil in lemon-juice. There is tho danger that the colour may he foded, but the material will in no vav bo damaged. Children's" Cake.— Take- lib flour, Jib dripping, 4!b raisin?, Jib brown sugar, h<j.lf-tea-spconful nut. ne.jr, one teasyoon salt, two teaspoons baking powder, one pint milk. "Rub dripping into flour, ptone and tut. raisins in half, add, wjth sugar, salt, and nutmeg-, to flour, mix with milk, and -add last two teaspoons baking powder. Pour into a well greased tin and bake, two and a half hours in n, moderate, oven.

Pancake- without. Epsrs.—Toko sis ounces of flour w>d mix it wjth half a teaspoonful of baking powder and half s. teasponful of egg 1 powder, add gradually three-quarter? of a, pint of milk. Beat arcoo'.hly for a minute. ready n p.i.t with sn ounce, of drippin™ very hot. Fry the panevkc in the usual way. turn them en to a sheet of p«p<?r sprinkled with caster sugcr, and very hot with lemon and caate.r sugar. Tomato Butter.—Drop -lib of jipe, firm torn;!tees mto boiling water, leave them for about ?. minute, tr.inster 'horn to cold water, drain, wip* and skin them and place ill a'bowl. Add 2;h of apple?, weighed after thev have been peeled and sliced, 4lb of sofh brown susrar, the strained juioo of two lemons and a dessertsponful of powdered ginger. Stir well and lcjve for twenv.'-four hours. Pour into a. preserving pan and simmer (or nevrly fivo hours, or until the mixture is very th'irV Shifted Bikfd Apple?.—C'oro large tart anplos and pla.ee th.'.m in a. deep hakmg- pan. Then, for tix apples, mix half a ooupful of finely chopped nuts with an equal quantity nf brown sujrar. Filling the cavities of the, snplc-s with iheoe pour r, cupful of hot water inte tho pan and bake in ft quick oven, romov, the fruit, from tho pan, and add to the juico remaining n little, gra.ted nntme.fr, a pimdi of salt and a pier.a of butter the sizo of an English walnut. "When the=i areblended, po"! - over the apples in the dish in which they we to ho served.