WOMAN'S WORLD.

Dominion, Volume 1, Issue 9, 5 October 1907, Page 3

WOMAN'S WORLD.

. MATTERS OF INTEREST FROM FAR AND NEAR.

tho Hon. Kathleen Plunkct, and Mrs. Waterfield, and among the aiidionco j wera Mrs. Hjslop, Mrs. Rhodes, Mrs. Moorhcuse, and Mrs. Laing-Moason. Mrs. Wallis had a small afternoon this week. - Among the guests were' 1 Mrs. T. C. Williams, whoso friends aro delimited to see her about again ■ after months, of illness and' confinement to the house, and Mesdamos G. Crawford, Coleridge, Dymock, Sprott, and.tho Misses Russell. _ Miss .Hilda frilliams has returned .from her visit to Hawko's Bay." Mr., -Mrs. and Miss Duncan, who nave been for a short visit to the Old ; Country, are returning' to New Zealand by the'Arawa, which is clue in Wellington on October 9. By tho same /.boat Miss'Eila Williams is returning from England and tho Continent, where for tho last three years she has . been studying art. .Miss Williams is remaining at Home, '_ Mrs. Biss and ....rs. Buchanan, Miss Harcourt, and Misses Flora and Lucy Brandon returned on Monday from a visit to."Rototawai," tho "home of Mr. W. Bidwill m the Wairarapa, where they took part in a golf chainpionship meeting -last week. The cb-ynpionship was won by Mrs. Bidwill. _. AJv. and Mrs.' Bidwill are at present ; nvrvapier,' where they went to attend • the races. They intend to visit Wellington shortly. . ~!■ ,

' ,"'■'': TO«DA¥'S SINNER./ . PRACTICAL .SUGGESTIONS BY AN :'}.■■ ■:•-■■ : ; 4- EXPERT. : (Specially' .Written for The Dominion.) '.SATURDAY; OCTOBER 5. ■ Boiled Beef and Vegeablcs. , Custard. Tart. ■.'-," '.When making the pastry enough I might be' made to make jam pull's or • fruit tart for Sunday. Forethought in ". this way saves so much .work ,'.,." MEN a FOE : SUNDAY.. . • Roast ..Beef and Horse Radish. . Baked.-Potatoes;- Asparagus..or, Cauli- ... , , flower. \ .'. Charlotte Ru'sse and .Fruit Tart. -.- ■''■'■■;'•■ CHARLOTTE RUSSE.... Take o plain mould and- line the sides with, spohgo lingers, fitting them close to each other; cut off the tops of the bis-, cuit that stand above tho tin.; Set'a layer, of jelly, the .thickness of brown paper, on the bottom of thetin. Put , "•■ some cborries'or'angelica and set them ..'; with'another layer,of jelly. If you are ' ••■ oof making the chartreuse for supper, • and have no, jelly, the, bottom/of 'the tin may be lined • with sponge fingers ».« well as the sides. Mix half. pint of boiled custard awl-half,pint ol cream together. • Flavour thefav with sugar and vanilla.' Mclt'half'riiv ounce of ■ sheet ■ gelatine in three tablespoons of .water and' stir it 'into '.the custard, which should, be slightly■ Svar'ra. - When nearly set pour 1 the mixture into the prepared mould. When cold,,turn it. out, and, if you have jelly, serve; chopped.jelly round it;' \ ,\ -.. ..,.;.. \ ,-. ./' ...■', Wsupper. ')':.:}:. '■'; _■ . '.- . Tongue' and. Salad. ) -. Chartreuse oi oranges, Cheese: Straws. . CHARTREUSE OF ORANGES. • Method'of' preparation-.—Make a nicely flavoured-clear jelly and put it to' get cool: : VVhiJei-it is cooling- peei the. mandarins, carefully, taking-, away the' pith and ;t.he seeds. Theii set a row of i.tne prepared mandarin quarters'in ■ thi( jelly. .vYhen this is firm set another, rev/.ot jelly with stoned prunes, or-tigs '~ in it. this get firm, and finish the roould.with another layer of oranges and jelly. .'When' 1 adding jelly to a row that. is. already set be caretul that it is'not too hot or it \qill melt the lower row and spoil the look 01 the dish. In ■■ dishing.-jellies;'it. is -usual to garnish ■ them with chopped' jelly, either plain . or.coloured.; ■■'.•■,' .....-' • i ■