IN TOWN AND OUT

Sun (Auckland), Volume 1, Issue 4, 26 March 1927, Page 4

IN TOWN AND OUT

Kit®

SOCIAL NOTES Mrs. Julian Hyde is an Auckland visitor to Christchurch. Mr. and Mrs. S. A. Smith are at present in Christchurch. Mrs. M. Hill and Miss M. H. Hill, who have been on an extended visit to South Africa, returned by the Ulimaroa, and are the guests of Mrs. C. F. Cork, of Grafton Road. Miss Maude Hobbs, of Christchurch, left Auckland yesterday for Sydney to join the Oronsay, on an extended visit to her mother, Mrs. M. Hobbs, The Cross Farm, Westbury-on-Severn, Gloucestershire, England. Mr. and Mrs. W. Waddel and Miss Waddel, of Wellington, were in Auckland yesterday prior to leaving for Sydney, en route for England and the Continent. Mr. and Mrs. Leo. Meyers, of London, who have been staying at the Grand Hotel, left for the South this morning, where they will embark on the s.s. Tahiti bound for San Francisco, en route for England. Mr. and Mrs. Gray, of Dunedin, arrived in Auckland yesterday and are staying at the Central Hotel. Mr. and Mrs. G. Amson, of Manahau, are among the guests at the Central Hotel. The Plunket Society’s carnival week in aid of funds to erect Plunket rooms opened with a copper trail, when £l3 10s was raised. The bazaar was opened yesterday afternoon by the mayor. Various churches had charge

of the stalls, and satisfactory business was done. Competitive classes for the best dahlias were won by Mrs. Busch; decorated table, Mrs. Cornth waite; decorated umbrella, Leah Burton.

MRS. PEPY’S DIARY . Monday.—To send to my good gossip, Mistress Bassett, also copying it here for any others to use, do write out a method used in Canada (as I am told) when eggs are scarce, for the icing of cakes. That being much m vogue at this season of Christmas. Ihe way being to use Sib. icing sugar to one egg and sufficient milk to take the place of a second egg. This to make an excellent icing as I have on the best authority. Tuesday.—God be praised do this day light upon a method of making a Ground Almond Substitute, like to Please many obliged to make the most of a little in the matter of housekeeping money. And this to take Sib. of fine white breadcrumbs, £lb. ~of icing sugar, one teaspoonful of almond flavouring, and for binding all together the white of one egg. If you will spread this mixture upon your cake in the ordinary way, you will find it to equal ground almonds, but at a much smaller cost. Also I would advise you to say naught about it, when, if any discover the difference for themselves, I shall be very surprised. Wednesday.— My greengrocer, good man, offering me this forenoon a very small lettuce at a very high price, do use it for the decoration of a winter salad, made by my own hand because of my maid Jane’s afternoon out, including the evening, tho’ of this no mention made. The way of it to wash your lettuce well and to remove all damaged leaves. Shred the outer leaves very finely and to reserve the rest for a decoration. Peel and mince half an onion. Cut one carrot, also one beetroot, cooked, into small dice, and mix all together in a salad bowl. Now to put into a little bowl a pinch of salt and pepper, teaspoonful of made mustard, of capenne a small pinch, add gradually as much sweet olive oil as you think fitting, stirring very well; then add h as much vinegar as of oil, and of mushroom or tomato ketchup the \ of a gill. Just before you would serve it pour this upon your salad, sticking the lettuce heart in such a manner as to please your taste. Thursday.—Bo write here for the use of any likely to derive interest therefrom, some very simple ways of colouring icing for cakes, to give them a better flavour than the bought kinds, as I consider. Also not to upset the smallest child. For making your icing pure white, then, I would have you add strained lemon juice. To make it a delicate pink put 1 tablespoonful of strawberry jam into a cup, add a little boiling water to same, stir well and strain, then mix into the icing sugar to be used. To tint a pretty cream use strained orange-juice. Also for flavouring and colouring, vanilla chocolate is a great favourite with children. While many who are of a riper age find coffee, very strong and fresh, to their liking in this particular. Friday. By request of Mistress Poore do write out a recipe of a cake, easy to make if any do take pains with it, that is good enough to serve with a pretty icing, for the eating of children at Christmas. For making of it the need to beat together fib. of margarine, or butter safer for young children, with £lb. of castor sugar until they do form a cream, to add 3 eggs well beaten, to sift in §lb. of self-raising flour, then to add gib. of currants or sultanas, 2oz. of peel chopped up, and 2ozs. of sweet almonds chopped also. Now must you beat all into a cream with no stint in your beating, using a little milk if you find it needed, and for a further improvement a little lemon juice added doth bring out the flavour. For this cake 2\ hours or perchance 3 hours required for the baking, and I think that all who try it to be well pleased with their effort. Saturday.—Mr. Pepys being ever a great lover of a dish of Roast Pork, but scarce the digestion for it, as I consider, do risk a piece of loin, for our eating on this night, so that if the worst come of it and he be naughtily plagued, he may recover again by . the time of his going forth to his business. And if any would follow me I would bid them choose their pork with a thin skin. Score it across with a sharp knife, and brush it over with salad oil before putting into your oven, where you must baste it frequently and see that it is very well done. Indeed, this in the matter of pork being of great importance. Now, to make your gravy in the dripping pan, pouring away enough dripping so that it be not over rich. For serving see that you have a good apple sauce and small balls, fried, of sage and onion stuffing. And this a very tasty dish and to the liking of many and so I would command it to all of a daring nature.