MRS. PEPYS’S DIARY

Sun (Auckland), Volume 1, Issue 50, 21 May 1927, Page 7

MRS. PEPYS’S DIARY

MONDAY.—To my kitchen, there to discover my maid Jane very busy at her washing-, but this carried out with more zeal than discretion. Do bid her not to rub articles of artificial silk, for this is to ruin them, but to wash same by squeezing between the hands in a lovely and painstaking manner; also for drying them do beg her not. to twist them or wring them at all, but to continue her squeezing of them instead. Also do tell her to have her water for washing no more than warm, but allow that it should be soapy for rinsing, the water to be tepid, and then cold; and in the last water a little methylated spirit not amiss for rendering the article glossy. To iron artificial silk the iron to be coolish, and the article slightly damp. TUESDAY.—To my happiness at my reading do come on a hint, very simple indeed, for preventing fruit pies from boiling over so that the juice burning doth cause a foul smell, and the oven

to require cleaning. And this no more than to place your pie dish in a pan with water in same when you do put it for baking in your oven. And so I pray God this hint to prove to me, and others, as useful as it promises. WEDNESDAY.—For eating at our supper to-night, with cold meat to follow, do make with my own hand some beetroot cream soup, this from a recipe given to me by Mr. Pepys’s Aunt Lettice. The way to melt loz of butter in a saucepan, and to stir therein loz of flour, this to be cooked without browning; now to add of stock 1 quart, if you have it handy, though milk and water to serve you not so ill at a pinch. Stir till all boils, and add one stick of celery and also one beetroot, cooked, both cut up into shreds. Then may your soup boil, 50 minutes to one hour, before you shall pass it through your sieve, rubbing through only enough of your beetroot to give a pretty colour and consistency to the whole. Next to add of cream half a gil, a seasoning of pepper and salt, and reheat and serve with squares of fried bread.

THURSDAY.—Eating of my lunch this day with Mistress Towne, at her club, do hear of her how she hath bought her a case of grape fruit, at the market, and saving many shillings on her purchase thereby, doth determine to make a supply of grape fruit marmalade. Also doth she give her recipe. The manner of it is first to allow 2Jib of sugar for every pound of your grape fruit before you prepare it; also of water 1| pints, with the juice and pulp of half a lemon and of half an orange. For preparing your grape fruit first to peel it and shred the peel thinly; remove the pips and cover with a little water taken from your pint-and a-half. Cut up the pulp of all your fruit, having a care to keep the juice, but freeing it from any pith. Next put all in a basin, cover with water and leave for 24 hours, when you may turn into your preserving pan with the water added that is strained from your pips, and simmer until your rinds be tender. Now add your sugar, stir until it dissolves, bring to the boil and boil for one hour or until your marmalade sets.

FRIDAY.—My fishmonger, good man, offering me this forenoon some mackerel, of a fresh appearance, do purchase enough for our supper, deciding to serve it in correct fashion with a fennel sauce of my making. For the sauce the need to chop your fennel until j f ou have half a tablespoonful for your use; also to make half a pint of white sauce, and add to it when made, your fennel. Season with salt and pepper.

SATURDAY.—For eating at our tea upon the Lord’s Day, and to be sure that I have enough provided lest guests do drop in, do make some Shrewsbury biscuits as well as a fruit cake; the former to be made by beating Jib of sugar with a Jib of butter to a cream, then to add one egg, well beaten. Next to add 51b of flour and this to be done by degrees, beating well; also a teaspoonful of carraway seeds: also a teaspoonsful of baking powder and one tablespoonful of milk, if required. Now to roll out very thin, to cut into such shapes as please you, to place upon a well-greased tin and to bake in a moderate oven for 10 minutes or 15. These biscuits I have found well liked by many, who for their figure’s sake eat not of rich cakes at tea time.