Cats' Whisrers

NZ Truth, Issue 1202, 13 December 1928, Page 20

Cats' Whisrers

Tales of Cocktails "PIRLS and Cocktails" is. the bright heading which a southern paper picks out for its report of a meeting at which the Presbyterian General Assenibly gathered to discuss the exceeding wetness of the 'weather. "Girls and Cocktails" is simply nothing 1 , to what the fathers of the Assembly,, carpet-slipper -m hand and spectacles on brow, had to say about the popular belief of modern maidens that another little drink won't do them any ..harm. To this was. attributed the recent decision of our country to remain a|long-, long- way from the Sahara, Not one girl m fifty actually spends money — her own or that of her cavaliers — m strong waters; and, even m these; wicked old days, the average girl still prefers chocolates and lemonades to the more sophisticated joys of the. cocktail. , A drink is merely ' something moist to. most girls. If you don't believe m "cocktails for girls," why offer them.? 1 And, if. you do "offer them, why complain? Magic Caves "\WHICH of you has seen the fairies?" . And which of us, despite old age and advancing decrepitude, doesn't still feel a faint thrill as the advance agents of Father Christmas descend upon the, world? . The woman who is too old to find a secret pleasure m roving through the wilds of the Magic Cave, or taking a threepenny dip m the . Plum Pudding hut, is m. dire need of monkey-glands — or a morgue. But the fairies remain real, and the wings m superb working order, to the small folk who accompany us into the Cave. All things are real- to- Youth — ■ which is one reason why the world, at its best, is still a liveable-in old place.

Cookery Nook Gooseberry Wine TRIM green gooseberries. To each pound o£ fruit allow 2 pints of cold water. To each gallon of juice obtained* from the fruit allow 31bs. of sugar, y 2 pint good gin, 4oz. isinglass or gelatine. Method— Top and tail the gooseberries, bruise thoroughly, pour over, them the cold water and let them stand for about four days, stirring frequently. Strain through a jellybag or fine hair sieve, dissolve the sugar m the liquid, add the gin and gelatine dissolved m a little warm water and pour the whole into a cask. Bung loosely until fermentation sets m arid let the cask remain undisturbed for at least six months. At the endr of^that time the wine may be bottled, but will not be ready for use for at least twelve months. Christmas Cake Three-quarters of a pound of butter, %lb. flour, %lb. glace cherries, %lb. sugar, %lb, raisins, %lb. sultanas 4 eggs, i/ilb. chopped almonds, %lb. mixed peel, grated Kind of 1 lemon and 1 orange, % teaspoon mixed spice, and a pinch of salt are the ingredients. Method — Beat the butter and sugar to a cream, add each egg: separately and beat well m. Sifjt the flour with the mixed spjce and a pinch of salt, stir into the creamed mixture, add the stoned raisins and the cherries cut m half, the" sultanas, the peel cut into small pieces, the grated .lemon and orange rind and the brandy (if used). Mix the cake thoroughly and pour into a tin well lined with paper. Bake for 3 hours' m a slow oven. ["Cookery Nook" recipes will m futures lie supplied exclusively to • rt N.Z. Truth" by Miss Marion Christian,; demonstrator at the ' Wellington- Gas Company.]