Women the World Over

Sun (Auckland), Volume II, Issue 350, 10 May 1928, Page 5

Women the World Over

FROM NORWAY Fortune has smiled on the courage and enterprise of Miss Anna Gletzen, a Norwegian girl of 17, who, three years ago, went to New York with a capital of less than £lO. To-day she is at the head of an interior decorating business and, specialising in old Viking and Scandinavian designs, makes nearly £4,000 a year. BIOGRAPHER AND POLITICIAN This virile-looking person is Mine. Sarvati, the biographer of Mussolini and one of his oldest associates and friends. She is a, keen Fascist and

was a political associate of the great man during the period when he was practically an exile from Italy.

AMONG THE HEIGHTS Frances Roche, a New York girl, has one of the loftiest occupations in the world. She works a lift from the 54th floor to the top of the Woolworth Building, and thus spends her days 792 feet above the ground. Her lift is used for conveying sightseers to the top of the tower. ASSISTANT REGISTRAR An interesting appointment recently took place in the East. Daw Me Khin, a Burmese woman, who holds the degrees of B.A. and LL.B., has been granted the position of assistant registrar of the High Court of Burma, at Rangoon. IN INDIA JWith the object of linking Indian University women with their less educated sisters, two graduates of Bombay University, Miss Tara Tilak and Miss Anandkar, have started a monthly journal, “Griha Luxmi” (The Housewife) which aims at teaching Homecraft to Indian girls. Miss Tilak is a devoted student of sociology and Miss Anandkar has long taken an interest in the education of girls in her native town. “ALL THE WORLD’S A STAGE” A romantic and charitable idea has been put into operation by Senora Regina Pacina de Alvear, wife of the President of the Argentine Republic, who has founded a hostel for actors and actresses no longer able to earn a living. Here the “back numbers" and those denied the lottery of the footlights find welcome haven from the buffetings of a too critical world.

SAVOURY PUDDINGS Most folk begin and end their savoury puddings with the beef-steak variety. Yet an infinite number of viands may have their nutriment and flavour preserved by enclosing and boiling them in paste. Such puddings must, of course, be well made and well served and—this point is important—they should not be turned out of the mould or basin when sent to table. Pin a white table-napkin or a paper cloth round the basin and serve the pudding thus—very hot, of course. Things to remember when making a savoury pudding are: (1) To boil or steam it sufficiently long—never less than four hours; (2) to season and flavour it well; (3) to make the crust thin, not thick. TO PREPARE A SAVOURY PUDDING Roil out a good suet crust to a quarter of an inch or so in thickness; line the basin evenly with this, raising the crust about two inches above the edge. Fill it with whatever meat, poultry or game you choose, flouring the meat a little first; season with pepper, salt, a pinch of mace and some dried herbs rubbed through a very fine sieve. Pour in some cold vegetable stock (or cold water) to make the gravy. Roll out a cover, moisten the edge, also that of (lie pudding. Fold over, cover well and firmly with buttered paper, or a cloth dipped in hot water and floured, and put into a pan containing plenty of fast-boiling water for four or five hours. Never let the water go off the boil. MUTTON PUDDING Free some pieces of fresh mutton from fat; mix it with two or three sliced kidneys, season with pepper, salt and fine herbs and proceed as described. This pudding is economical and excellent, if well made.. Vegetable stock should be used for the gravy. RABBIT PUDDING Cut a young rabbit into joints; line the basin with suet crust and put in the joints, alternating them with slices of cold boiled bacon; season rather highly with pepper and a pinch of cayenne; fresh mushrooms in season may be added in small quantities. Boil for four hours. PEAS FJU DDI NG Wash a pint of good, mellow “split peas and soak for a night in plenty of soft water. Next day, tie them in a thick pudding cloth, leaving room for them to swell, cover with cold water and boil for two and a-half hours. Lift into a colander; untie the cloth and mash the peas with a wooden spoon. Stir in a good lump of butter, a seasoning of salt, pepper, finely sieved dried mint and two lumps of sugar. Tie up again in the cloth, very tightly this time, and boil for another half-hour. Turn the pudding on to a hot dish and serve immediately.