MRS. PEPYS'S DIARY

Sun (Auckland), Volume 1, Issue 97, 15 July 1927, Page 5

MRS. PEPYS'S DIARY

MONDAY. —Do write here, for the use of any to need such advice, a very

pleasant way whereby they may preserve the fairness of their hair, and that to rinse it in Camomile lotion after using a shampoo. To make this lotion the need to place a tablespoonful of camomile flowers in a large jug, then to pour over them 1 pint of boiling water. Cover your jug, and allow it to stand for 15 minutes, when you may use it as a rinsing water, I think to your satisfaction in doing so.

'UESDAY. —This day received by the post a box of flowers from my good gossip, Mistress Bassett, and these newly-picked in her garden, she sayth and yet to reach me in a condition to render them near useless. Do, therefore (with tact) send her a few hints for the packing of flowers. If the bloom be of some size, as for instance, a rosebud, to put the end of its stalk into a small chunk of raw potato to preserve it mightily, as I read. Small flowers to be tied loosely into bunches, and their stalks wrapped about with cotton-wool soaked with water, into which is put a good pinch of carbonate of soda. All flowers to be packed closely that they shake not upon their journey. And for a hint to be taken at all times, not to sprinkle water over them as some do in their ignorance, this serving no good end, but tending rather to spoil the petals. WEDNESDAY. —For a cold sweet, to be eaten at our supper this night, do decide on a coconut pudding, the same simple to make, but to form excellent eating. For it put two tablespoonsful of jam at the bottom of a pie dish. Next to blend lioz. of cornflour, and of a salt a pinch, with a little cold milk taken from 1 pint. Put the rest of your milk into a saucepan and when it shall boil pour upon your cornflour, while stirring; add of castor sugar h an t oz. of desicated coconut, loz. and the beaten yolks of 2 eggs, all to be stirred over the fire for 2 minutes, or 3. Now pour all into the pie dish and bake in your oven, the same to be moderate in heat, until your pudding be set. Whip the whites of your eggs to a stiff meringue, add l£oz. of castor sugar, and of vanilla essence a few drops. Spread your meringue over your pudding, dredge with sugar and return to your oven to set and to become a pale brown. THURSDAY, —To lunch this day with Mr. Pepys’s Cousin Gladys upon Italian mince, the recipe given to her, she sayth, by an Italian, and so she would try it to make a variety. The way to break £lb. of macaroni into lengths of lin., to place them in water to be both boiling and salted, and so to boil until tender. Now to have ready for use £lb. of cold meat, minced, also 2oz. of cheese grated, ?. a pint of brown sauce and some brown bread-crumbs. Place your macaroni and meat in layers in a pie-dish, sprinkle with cheese and season to your taste. Pour in your sauce, sprinkle brown bread-crumbs over all, and so to bake in your oven for 15 minutes. And for a note, to add slices of tomato to your meat to improve it for some.

FRIDAY. —Fish to be the correct eating on this day, and my mind at the stretch, as ever, because of the little liking Mr. Pepys bears to the same. Do decide to serve fillets of plaice in batter, and if he will not eat that with a pleasant air no more to be done about it. The way to wash and dry your fillets of plaice, rub them well with flour, put 2oz. of flour in a basin, to add a little salt and pepper, also 1 tablespoonful of good oil, then to mix as smoothly as you may with two tablespoonsful of tepid water, to beat it well, and so to stand aside for some time, then just as you would use it, add the white of 1 ogg, well beaten. . Now dip into this batter each of your fillets, and fry them in deep fat, but if it be your custom to use a basket now shall you not use it. Drain your fillets with thoroughness, and serve them fine and hot with a garnish of fried parsley. SATURDAY. —To my kitchen, betimes, there to prepare for eating at our supper upon the Lord’s Day, a very excellent rhubarb mould. The manner of to cut into short lengths as much rhubarb as fills a quart measure, boil same with lib. of loaf sugar, of bitter almonds 8, these to be both blanched and chopped, and the strained juice of half a lemon, and rind grated fine. Stir all over a brisk fire, until thick and smooth. Now dissolve ioz. of gelatine in 2 tablespoonsful of boiling water, stir this into your fruit, and pour into a mould, but first dip your mould into cold water. Place in the coolest place you may find, and so leave until it be quite cold and set firm. If any will try this dish, who read of it here, eating it with whipped cream and fingers of rich pastry, I think they will be well pleased.