IN TOWN AND OUT

Sun (Auckland), Volume 1, Issue 21, 16 April 1927, Page 4

IN TOWN AND OUT

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NOTES

Mr. and Mrs. J. B. Macfarlane are Auckland visitors to Rotorua.

Mr. and Mrs. Gilfillan are among the Auckland folk spending Easter at Rotorua. Mrs. Gilfillan is taking a course of baths while there.

Mr. and Mrs. A. Ullyett, of Wellsford, are staying at the Ventnor Hotel, Devonport.

The Hon. K. S. and Mrs. Wil? liams, of Wellington, are staying at the Grand Hotel.

Mr. and Mrs. W. Gaisford, of Dannevirke, are among the guests at the Hotel Cargen.

Mr. and Mrs. W. G. Webster are Wellington visitors to Auckland and are staying at the Hotel Cargen.

Mr. and Mrs. B. Collins, of Thames, are among the guests at the Commercial Hotel.

Mr. and Mrs F. IX Twigg, of Napier, are at present in Auckland and are staying at the Central Hotel.

Miss K. E. McDuff, of Panmure, is a guest at the Commercial Hotel.

Mr. and Mrs. M. St. Hill, of the Waikato, are, among the guests at the Commercial Hotel. * * * Mr. and Mrs. T. Haverdale, of Te Kawa, are staying at the Hotel Cargen. Mr. and Mrs. F. Andrews, of Opunake, are among the guests at the Central Hotel. * * * • Mr. and Mrs. 11. Halney, of Wellington, are staying at the Central Hotel. Mr. and Mrs. J. Bryant are Wellington visitors to Auckland and are staying at the Hotel Cargen. Mr. and Mrs. Sidney Pitt, of Stratford, are among the guests at the Grand Hotel. * * * Mr. and Mrs. E. A. Ransom, of Dannevirke, are visiting Auckland and are staying at the Commercial Hotel. * * * Mr. and Mrs. D. R. Doughty, of Wellington, are at the Grand Hotel. Mr. and Mrs. F. Newman, of Nelson, are among the guests at the Grand Hotel.. * * * Rady Lockhart is an Auckland visitor to Christchurch, and while there is staying at Warwick House. * * * Miss Susan Fergusson, daughter of Admiral Sir James Fergusson, is at present visiting Christchurch, where she is the guest of Mrs. Boyle, of Park Terrace. # * * Misses May and Alice Molloy are Auckland visitors to Christchurch for Easter. * * # Mr. and Mrs. Edgar Hardy, of Auckland, "are the guests of Mrs. T. INI. Lewington, Christchurch. * * * Mrs. Browning, of Auckland, is staying with her daughter, Mrs. Campbell Hay, Pigeon Bay, Canterbury. * * * Mrs. Manhire and Miss Juanita Manhire, of Christchurch, are at present visiting Auckland, and later will go to Hastings.

Mrs. B. B. Wood, of Christchurch, is at present in Wellington, on a visit to her father, Sir Joseph Ward.

Mrs. C. E. Adams, is a Wellington visitor £0 Auckland. * * * Mrs. Graham Cooper, of Wellington, is the guest of her sister, Mrs. F. Pickering, of Mount Albert. Miss Kay O’Connor, of Auckland, who has been visiting Christchurch, has gone on to Dunedin to spend a few days, before returning to Auckland.

The wedding will take place in Christchurch, on April 20, of Mr. Cyril Gore Crawford and Miss Isobed Searby, Mr. Crawford is the well-known New Zealand and Canterbury representative cricketer, says an exchange.

A satisfactory protection for the polished top of a small dining-table may be made at home from a sheet of asbestos. Cut the sheet to the shape of the table, and then divide it info two equal parts. Paste unbleached muslin on each side.

An easy method of lengthening children’s petticoats is to open the shoulder seam, face the edges and make a buttonhole on each end. Then make two straps the width of the piece over the shoulder and sew two buttons on each. These straps can then be buttoned in place, and will not only give greater length to rhe garment, but will provide the larger armhole which is also necessary.

Take equal quantities of soft soap,’ white sand and whiting and boil all together for half an hour. This, used instead of soap, will remove all stains from wooden boards and tables.

Ai ms demonstration in Wellington Mr. Eugene the great inventor, said. •You will get Permanent Waving at Stamfords, Ltd., the equal of my own work.” Sides. 21s; half-head, 335; full head. 105 s. Our specially selected artists offer’ unequalled service in Shingling (electric scissors), 1/6; Marcel and Water Waving, 3/6. Tinting and alltreatments. The largest and most complete Davlight Salons in N.Z.—STAMFORD’S SALONS. LTD., 132 Queen St. (opp, “Herald”), Phone 4--IS9,

MRS. PEPYS’S DIARY

MONDAY. —Again do write here for the benefit of all who read, rather than for any person in particular, that none should lack knowledge of how to make their mincemeat. The following a very good recipe, as I consider and that to provide yourself with lib of raisins, and of currants, sultanas and apples each the same. Of candied peel Jib, of suet Jib, of salt a pinch, of moist sugar Jib, of cinnamon 1 teaspoonful, the $ of a nutmeg, of 2 lemons the rind and juice, of orange marmalade 2 tablespoonfuls, of rum i pint. Now for using these things: Stone your raisins, wash your currants, and chop all very finely, excepting the currants. These you should add last with the spices, salt, marmalade and rum. See that your mixing be done in a liearty manner, and put all into jars, tie down in the usual manner for preserves, and - keep in a place you can vouch for as dry.

TUESDAY. —For curiosity, also as like to be of use to some who, having made no mincemeat, do find themselves in need to make some pies in haste, do copy a recipe from a very old book, called “Patties Resembling Mince-pies.” And this as follows: “Chop the kidney and fat of cold veal, apple, orange and lemon peel candied, and fresh currants, a little wine, 2 or 3 cloves, a little brandy and a bit of sugar. Bake in patty-pans lined with a light pastry and covered with same.” WEDNESDAY. —Mr. Pepys having a weakness for the eating of mince-pies, but scarce the digestion to do it, do decide this year to try a hint said on good authority to render them fit for the eating of. those with weak digestions, and no harm to follow, and I pray God this may be so. The idea being to cook the suet before using, the manner of it to boil it gently for one hour, and then to proceed to use as it is generally done. For, so it is said, the time allowed for cooking mince-pies in other respects not enough to cook the suet properly, and this I judge to be a true saying.

THURSDAY. —This day, for the sake of any very new at the art of cookery, would I write in detail of the making up (as one might say) of mince-pies, and that to roll out your pastry to the thickness of a 4 inch, and to cuj it into rounds. Line some pattypans' with some of your rounds, brush round the edges with water, put in some mincemeat (and here Mr. Pepys would have me bid all for God’s sake not to skimp same), put on a cover, press the edges together, and work them up with a knife. Brush over with white of an egg, sprinkle with caster sugar, and bake in a quick oven, seeing that they burn not, for 20 minutes being as near as any can judge for another. And so you may serve your pies hot, or, if you wish, cold. FRIDAY. —And now that the subject of mince-pies doth absorb us, do consider it best to write of the pastry for making them and so to clear up the subject completely. For a flaky crust therefore, if that be your choice, do advise that you sift Jib of flour, and add to it a pinch of salt. Now divide your fat, and this to be soz of butter, or butter and lard, into four portions. Rub one in to your flour, mix to a paste with a little water, roll out on your board (floured), to an oblong shape. Put 1 portion of fat on in flakes for two-thirds of the way down, fold into 3, press the edges lightly together, roll out yet again, seeing that you keep your edges square. Now to flake on another portion of your fat and so repeat until all the fat is rolled in: then to roll out to thickness required and use. If you would make this pastry some time before you would use it, this not to harm it at all, but that you keep it in a cool spot.

SATURDAY. —And so, this day I would wi'ite of a Short Pastry, called by many “Rough.” The way of it to add a little salt to Jib of flour, to cut tioz of butter, or butter and lard, into large pieces and to mix with the flour. Make a well in the centre, moisten with lemon juice and water and mix very carefully until all is a stiff paste, roll out to an oblong shape, fold in three, roll out again, and so to repeat the process, keeping of the rough edges all in the same direction until your pastry hath been rolled four times and doth not bear a streaky appearance. Then shall it be fine and ready for your use, for mincepies or sausage rolls, or the like. But would I have all note that a marble slab is the best of all for making your puff pastry, and a hot. kitchen to be avoided for its true success.

Add a few drops of olive oil to the water when washing chamois gioves and they will keep softer than when washed with soap alone.