HOME ECONOMICS ASSOCIATION.

Star (Christchurch), Issue 17192, 8 November 1923, Page 5

HOME ECONOMICS ASSOCIATION.

I do not own an inch of land, But all I see is mine— The orchards and the mowing-fields, The lawns and gardens fine. The winds mv tax-collectors are, They bring me tithes divine— Wild scents and subtle essences, A tribute rare and free ; And. more magnificent than all, My window keeps for me A glimpse of blue immensity, A little strip of sea. —Selected. The H.E.A. exhibition of handwork to be held in the Jellicoe Hall on the afternoon and evening of November 16. promises to be a great success. One of the many interesting features of the exhibition will be the Model: Kitchen on the same lines as the one at the Dunedin "Winter Show. A meeting of our association held in the Y.M.C.A. concert hall on October 26 was, in the absence of Miss Blacktr.ore, presided over by Miss M’Kee. Miss M’Kee spoke of the great work being done by Dr Blackmore in connection with the Children’s Fresh-air Home. " This work,” she said. “especially appeals to the H.E.A., because it is broadly humanitarian, absolutely non-party and unsectarian, and because whatever benefits our children must benefit our homes." "We did not,” continued Miss M’Kee, “ start our association with the idea of founding a moneymaking concern, and as long as we have sufficient funds in .the batik to comfortably cover oil current ex, penses that is all that we require.” Tho speaker then suggested to tho meeting that our association should donate £SO to the Children’s Freshair Home, and begged for an expression of opinion on the subject rfrom her large audience. The idea was received with enthusiasm. Miss Sidey proposed and Miss Shaw seconded a • motion to the effect that £SO should be immediately forwarded to Dr Blackmore to be used as he might think best for the benefit of his largo family of little ones. The motion wats carried unanimously. In acknowledging this gift. Dr Blaokqiore writes as follows to Miss M’Kee: - Dear Miss M’Kee,——l have to- thank you for your letter of October 29, advising me. that the ’Home Economics Association has decided to place at my disposal the sum of £SO. to be expended in coyneetion with the Children’s Fresh-air Home. It is a matter of peculiar gratii-ration to me to find that an association like yours, composed as it is largely of mothers and of other women concerned with the welfare of children generally, should have thought fit to make this generous donation to a home for the children of tuberculous parents. I hope that in this home it will be possible to save the I ves of many children who would otherwise fall victims to their parents’ disease. 1 hope with the money you have placed at mv disposal to provide tli9 children with the means of outdoor recreation such as swings and other apparatus which can bo used in tho development of their bodies.

1 should like to extend to you a.nd ! to all the other officers of your asso- ! < iation a cordial invitation to visit - the home and see what it is like. Tno j matrpn will have very great pleasure in showing you round.—-Yours very j truly, G. J. BLAGKMORE. On October 26, Miss Shaw read a i paper to our association which had • been kindly contributed by Mr I Hevereux. The paper explained the j effect of diet upon health and physical and mental development, and warmly advocated the natural diet of fruit, grains, milk, vegetables, and nuts. It pointed out the dangers of overrefinement of food, larged that we should learn to eat to live ancl not to live to e?.i, and demonstrated that the more simply we live the longer we live and the more we enjoy life. Hn November 2. Miss Shaw gave a ' demonstration of health cookery which was very much enjoyed by a large audience, Many people have asked that the recipes given by her on that evomng should be repeated in this fore given: Cream of Asparagus Soup - One pint of water or white stock, one bundle of asparagus (the green stemmed aspara gu§ is best), one pint of inilk. loz butter, loz flour, pepper and salt to taste. But the butts of the stems in one pint •»l cold, tin salted water, bring to the boil and boil for twenty minutes. Add tip's, and simmer gentiy halt an hour, lift out the tips, and pour butts and water through a soup strainer, pressing a-, much through as possible. Pour back into saucepan, and allow to boil. Take loz butter, melt in small saucepan or pint mug, add loz of flour, one .teaspoonful salt and pepper to taste, mix thoroughly. Pour a little of the boiling liquid over, then stir all in and let boil a few minutes, stirring rigorously time. Take one pint of milk to become scalding hot, but not to boil, and just before serving add asparagus tips. Potato Puffs. - Minced cold meat (must not be moist), a little finelyminced onion, mashed and cream potatoes flavoured with a little extra salt and some pepper, and one beaten egg. Take a saucer and put a teaspoonful of flour on it, Mix half the beaten egg with the potato and put a good moulded tablespoonful of the potato mixture on the saucer. Press out firmly on to saucer with a floured hand. Take a dessertspoonful of the minced meat flavoured with the onion. Lift potato over meat with knife. Mould well down. Lift off saucer with hand, and put on to dish until you have the quantity of puffs that you require. Brush over with beaten egg and cover with dry breadcrumbs. Bake on a greased oven tray to a nice brown and garnish with parsley, Luncheon Salad. crisp young lettuce hearts and put into serving dish. Cut a mellow, mild banana into rings on to the lettuce and cover with thick cream dressing. Decorate with lettuce curls and chopped nuts. Dinner Salad (a Canadian recipe).—Line bowl with crisp green lettuce leaves. Put little flowers of cooked cauliflower to fill up centre, pour dressing over to completely cover cauliflower, garnish with cold cooked asparagus tips and grate a raw spring carrot on the top. Salad Dressing (keeps a day or two). —- ioz butter. (or :i little more) flour, halt-pint of milk, half teaspoonful salt, one tea.spoonful made mustard, two tea spoonfuls sugar, a shake of pepper, quarter pint vinegar. Melt butter in small saucepan, add flour all at once, blend quickly with wooden stirrer, add a little milk, blending vigorously, gradually arid the whole of milk. Boil four m- five minutes. Add condiments. Allow to cool and add gradually, stirring all the time, quarter pint vinegar. Milanese Souffle. 41b sugar. soz gelatine, soak in quarter pint of cold water, throe eggs, rind and juice of three small or two and a half large lemons. Beat whites to stiff froth and blend yolks thoroughly wTtK suga~. Add rind ancl juice of lemons grnluidiy. mix thoroughly and cook ovv. slow beet, stirring aIE the time, mril mixture thickens, but do not allow it to

boil. Allow to cool, add half pi.it nuik or cream, then egg whites beaten very stiff, and, when almost cold, gilatiue. Decorate with crystallised violets. Stuffed Baked Fish.—The recipe tor forcemeat is for large saddle oi lingA smaller fish would not require so much. About half pint dried crumbs, two tablespoonfuls chopped parsley, a i little thyme, a grate of yellow lemon rind, just a. suspicion of spring onion, one tea spoonful salt, a good shake of pepper, lo;: melted butter. Moisten crumbs with melted butter and mix all together thoroughly. Press into fish with clean hand. Placo fish in baking tin with a little beef dripping on top ; and bake as you would a joint of meat. Garnish with cut lemon rings and fine k curled parsley.