ST. JOHN AMBULANCE ASSOCIATION.

Dominion, Volume 2, Issue 552, 6 July 1909, Page 3

ST. JOHN AMBULANCE ASSOCIATION.

DISTRICT NURSING GUILD. A meeting of the District Nursing Guild iCommitteo of St. John Ambulance Association was held yesterday afternoon. The following ladies were present :~Mrs. S. < A. Rhodes (president), Mrs. J. P. Luke, Mrs. W. H. S. Moorhouso, Mrs. H. W. Preston, Mrs. A.» A. Corrigan, Miss M. Higgie, aad jilrs. W. B. Fisher (hon. secretary). The Senior District Nurso submitted the monthly report, which showed that with tho advent of winter there were an increased number of cases requiring attention, these being caused through poverty, sickness, and distress. During June, Nurses Sexton and Macandrew paid 1113 visits to tho sick poor. For the corresponding month last year the same nurses paid 992 visits, so that these statistics indicated that the district nursing work is on the increase. Tho cases embrace a wide yarioty. Thd committee acknowledge receipt l of the following additional subscriptions:—Ngatawa .School, Marton (per Mrs. Rhodes), £1 75.; £1 Is. from each of tho following:—Mr. D. S. Columb (per Mr. Avery), Mr. W. Ferguson, P. Hayman and" Co., Bing, Harris and Co., Kirkcaldie and Stains, Gear Company, Wairarapa Farmers' Company, Mackay, Logan, and Caldwell, E. W. Mills and Co., J. Duthie and Co., Briscoe and Co., Mrs. R. Hannah, Nelson, Moato and Co., Mr. C. H. Dickorson, A. Clark and Co., W. Cablo and Co., Miss Coates, and Mrs. J. P. Luke: Mr. G. E. Tolhurst, 10s. 6d.; Mrs. D. Findlay, 10s. 6d.; Colonial Carrying Company,.ss.. As special demands aie being made for comforts, medicine, etc., during tho winter months, additional subscriptions will be thankfully received by the president (Mrs. S. A. Rhodes), the hon. secretary (Mrs. W. B. Fisher), members of'the committee, or Mr.'JD,'M. Boulton. Various gifts' of (clothing, old linen/' etc., have been,sent,,to ,thc, distriqt office.,Ghuzneo" Street.''«"•' ,_ "., ~. r,.'i„ ,; , . ; WHOLESOME PUDDINGS. American though she is, the' lady who writes year after year f or the cookery page of tho "Ladies Homo Journal," does not believe m pie, tho great American food. In the frank, physiological way which wo are''all familiar with nowadays, she explains that there is quite sufficient reason for the condemnation of pastry and cakes rich in fatty matter. To compensate for this condemnation, she gives several recipes for useful nourishing puddings that will take tho place of pie.'. Miscellaneous Puddings.^ Tho Bavarian" creams; the various fruit sponges; muffin batter baked with fruits and served with hard'sauce; plain'apple dumplings either boiled or baked—tho crust must bo plain,,without shortening. Flour scalded with water, and patted, rather than rolled out, makes tho veiy mcect.of apple-dumpling crust. Cornstarch and gelatine, for those who like them, ,may be converted into a dozen different puddings, all sightly and palatable. Among the-heavier desserts, to'take the place of pies, are the roly-poly puddings, with their variety of fruits, and the , tiny cup puddings made from muffin batter, with cherries or peaches or apples. Prune bread pudding, apple bread pudding, canned peach biead pudding, are all made after the same rulo. Cover tho bottom of a pie-dish to the thickness of about two lnohes with fruit; stono tho prunes, cut the apples or peaches into slices: cover with a thick layer of dried and rolled bieadcrumbs; beat one egg without separating it, add two tablespoonsrul of sugar, and beat again; add two-thirds of a cupful of'milk, pour this over the fruit, and bake in ■ a moderate oven until the custard is sot. Servo this warm, with either cream or milk, or a sauce mado of butter and sugar, or an ordinary lemon sauce. To give variety tako two eggs, separate them and make the whites into a meringue, and put this over the pudding after it has finished baking; return to tho oven and brown on top. These desserts aro imapcusive, and much more quickly made than complicated pies. Dutch' Apple Cake. Separate two eggs, beat tho yolks, ond add onei cupful of milk. Sift two tablespoonfuls of baking-powder with a cuDful and ,a quarter of flour; add this to tho milk and egg, beat thoroughly and fold in the well-beaten whites of the eggs; pour into a shallow pan, cover tho top with quarters of apples or halves of peaches, or any small fruit in season; dust) thickly with' four tablespoonfuls of granulated sugar, and bako in a quick oven for twenty minutes. Use enough fruit to make the cake palatable and cook sufficiently long to make tho large fruit tender. Serve thi3 hot, cither with -butter and sugar or with milk or cream.' "General Satisfaction." Cover the bottom of a pie-dish with stale cako; put'over the top a layer of preserves or jeUy,; separate;two eggs and beat tho yolks; add two-thirds of a cupful of milk, two tablespoonfuls of sugar, and pour this 1 over tne cako and preserves; let it stand ! for five minutes, and bake in a quick oven I for twenty minutes until set. Beat tho whites of tho eggs to a stiff froth, and add two tablespoonfuls of powdered sugar and beat again; spread this over the top of the pio, dust thickly with sugar, and brown in the oven. This may be served warm or cold and without eauce.