can be overcome by adding a little glycerine. To ensure that white icing is really white, blue is added (ordinary household blue) to counteract the natural colour of the egg whites which make the icing a creamy colour. The quantity of blue added must be carefully gauged, too much will give the icing a greyish tinge. Beat until frothy 3 egg whites, 4 ozs sifted icing sugar, add 3 teaspoonsful lemon juice, 1 teaspoonful glycerine (optional), gradually beat in 1 ½–1 ½ lbs sifted icing sugar, add few drops of blue from a blue bag. Royal icing can be made in an electric cake mixer: the egg whites should be beaten with a little of the sugar until frothy, the remaining sugar is then added gradually, with the mixer set at slow speed. The last addition of sugar may have to be beaten in by hand, a wooden spoon should always be used for hand beating. Royal icing should have a consistency that can be drawn up into peaks. These peaks should curl over if the icing is to be used for coating the cake, but remain in peaks if the icing is for decorative or snow effects. Before use the icing must be kept closely covered with a wet cloth, and not left exposed to the air, this prevents a crust forming. Metal spoons and spatulas must not be left in the icing, nor should icing be left in contact with metal pipes, the acid in the icing causes metal to discolour the icing. The icing is first spread roughly on the cake. A snow effect can be formed by lifting the surface with the flat side of a knife, which causes the icing to stand up in small peaks, or the surface can be smoothed out with a knife or spatula that has been heated in hot water. The icing must not be made wet to smooth it out, and a few bold strokes give a better finish than dabbing at the cake. Bubbles some times form and these should be pricked with a fine needle while the icing is wet. The icing must be allowed to dry for 24 hours before decorative icing effects are added. A turntable is a great help when icing or decorating a cake; an improvised turntable can be made from a board on a circular piano stool, or with an enamel bowl inverted over an upturned basin. (Home Science Extension, Department of Adult Education, University of Otago) ⋆ ⋆ ⋆ Pendennis Hostel for Maori Girls in Wellington has been taken over by the Wellington City Mission. It was previously administered by the Maori Trustee. The new matron, Mrs Manaki Whaanga, with her husband as warden, will live at the hostel. Mrs Gloria Te Amu Beazley, matron of Pendennis for nine years, was given a fine send-off, attended by the Minister of Maori Affairs, the Hon. Mr J. R. Hanan and many other prominent people.

New Books of Maori Interest THE ART OF MAORI CARVING. S. M. Mead writes on the traditions behind Maori carving and provides a course of practical instruction based upon his experience as a teacher of wood carving as a modern handicraft. The book is lavishly illustrated with photographs and diagrams. 16s. MYTHS AND LEGENDS OF MAORILAND. A new edition containing 20,000 words additional text and 48 new drawings by Dennis Turner. This is the best-selling book of Maori legends. 18s. 6d. DICTIONARY OF MAORI PLACE NAMES. Gives hundreds of known meanings (rather than mere translations) and includes much Maori lore and legend. Illustrated. 12s. 6d. FROM ALL BOOKSELLERS Published by A. H. & A. W. Reed, 182 Wakefield Street, Wellington.