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Sun (Auckland), Volume II, Issue 389, 25 June 1928, Page 4

NOTES

Mrs. F. Taylor, of Auckland, is visit- : ing Wellington. Mr. and Mrs. J. Rhodes, of Well ingj ton, are at the Albert Hotel. Miss Helen Bullock, of New Plymouth, is visiting Auckland. * * * Mr. and Mrs. ID. Wilson, of Morrinsville, are staying at the Star Hotel. Sn * * Mrs. H. J. Raphael has returned to Christchurch from a visit to Auckland. * * * Dr. and Mrs. A. Wilson, of Wanganui. left Auckland last week for a visit to Sydney. * * * Mrs. Donald Watson, of Remuera, is visiting her mother, Mrs. C. Paterson, of Wanganui. * * * Among those at the Royal Hotel are Mr. and Mrs. H. M. Beasley, of Stratford, and Mrs. F. Beasley, of Patea. Mrs. N. E. Anderson, of Courtville, who has been the guest of Mrs. G. Russell, Hamilton, has returned to town. At the Central Hotel are Mr 1 Mrs. J. Tanner, of Tauranga, and Mr. and Mrs. B. W. FrosticK, oi * - church. ! Mr. and Mrs. Calder (Cambridge)., j Dir. and Mrs. J. Reilly (Mangaweka) S and Mr. and Mrs. Laurie (Petone) are j among the guests at “Fernleigh,” J Symonds Street. MRS. PEPYS’S DIARY MONDAY. —At her request that 1 should do so in good time, do send to Mistress Bassett a way of preserving eggs for winter use which is cheaper than buying waterglass. She doth keep her own fowls and. would preserve a goodly number. This way is to take of boiling water 3 gallons, with lib of kitchen salt, loz of cream of tartar and lib of quicklime. First put the lime and salt into a large pa.il, pour tire boiling water upon them, stir well and leave until cold, when you may mix in the cream of tartar. Fill the crocks in which your eggs are to be stored, and stir the liquid each day for a week, when it will be ready for putting in your eggs. They to be just covered by this pickle, and to be kept covered by it, this you may do by adding water, from time to time. If you put in your eggs on the day | they are laid, it is promised that you j will get fresh eggs throughout the winI ter, and I pray it may be so. TUESDAY. —Mr.. Pepys’s Cousin | Gladys confiding in me how her store of jam be getting ygry low indeed, and she like to miss it sorely for cooking and the like, do advise her to make some apricot and rhubarb jam. This she can do by washing lib of dried apricots and soaking them for 24 hours in 1 quart of water. Then wipe 41b of rhubarb, cutting it into lengths of 1 inch. Put the rhubarb into a preserving pan with 41b of preserving sugar, heat slowly, stirring until the sugar dissolves. Now bring all to the boil and continue gentle for 20 minutes. When the apricots have been added, and .the water in which they were soaked, bring again to the boil i and continue until your apricots be fine and soft. Then add loz of sweet almonds, blanched, and split also 41b more of sugar, and boil, stirring oft, until it sets when tested in the usual manner. This preserve to please all who are of an economical mind. WEDNESDAY. —For serving with a plain steamed pudding this night do make a very pleasant coffee custard sauce by heating but not boiling kpint of good strong black coffee with 1-pint of milk and pouring them on to 1 egg well beaten. Then return i to the pan and cook over hot water, until of a suitable thickness. Add ljoz of sugar and a pinch of salt. If, for any reason, you should wish to make this sauce for serving cold, strain and stir occasionally while it is cooling. Either hot or cold it will be found good eating if carefully made. THURSDAY. —Using for it no more than the remains of a cold steak and some cold beef from a joint, do make a most excellent beef pie. The way is to line a pie-dish with a rich pastry, ; and to put upon it a layer of pieces of j beef, freed of gristle. Do cover this i layer with one of cold boiled potatoes, I chopped, a little' onion chopped fine, and a chopped parsley, also a seasoning of pepper and salt. Then another layer of each until the dish be almost full, when I do pour over all some cold gravy and cover with a crust.. Making slits in the crust, and decorating in a pretty manner. Wipe over with milk and bake until the crust be done. This I think to shame no one when it comes to the eating, al- ! though the cost of it but slight. FRlDAY. —Grilled herrings with mustard sauce being more acceptable i eating to Mr. Pepy’s than most fish, do | decide on them for our supper this night. And that to clean the her- ; rings, preserving the roe. Then wipe and cut them across several times, but ' not too deeply to spoil the roe. Season j with salt and pepper and grill under a goodly heat for five minutes on each ' side. For the sauce melt loz of butter, and in it fry a little, but not too much, Joz of flour and’ one level teaspoonfui of mustard; add one gill of water, a pinch of salt and two tablespoonfuls of vinegar. Stir constantly, and boil very gently for 15 minutes. This sauce you may pour over your fish upon a hot dish. 6r handed round in a sauce boat. The quantity given is enough for four herrings. SATURDAY. —To follow a joint at our dinner upon the Lord’s Day. do decide upon a light pudding, called, as I believe, a Betsy pudding. The recipe for same Is to spread a good layer of jam in the bottom of a pie-die','. Then to pour one pint of milk that is nearly boiling on to 3oz of breadcrumbs, and when they be cool to stir in one egg which is well beaten. Pour this mixture with gentleness over the jam, grate a little nutmeg over the top (if you like it) and bake for half-an-hour. ; Then serve at once.

AT DIXIELAND A large crowd of dancers attended Dixieland on Saturday evening when the new orchestra was heard for the first time. The fresh combination, under the leadership of Mr. Neilson, made itself quite popular with the dancers and had to respond to numerous demands for encores. Among those present were: Mrs. Eric Waters, frock of floral georgette. Mrs. Vaughan, scarlet georgette gown. Mrs. Gibson, silver-grey tissue frock. Mrs. Thompson, frock of gold lace with silver trimming. Mrs. J. Anderson, frock of orchid georgette sequinned in gold and silver. Mrs. Davis, Wellington, frock of green shot tissue.

i Mrs. Gordon, red velvet gown. Mrs. A. Winton, black panne velvet, relieved with silver. Miss L. Johnson, frock of blue georgette, trimmed with silver lace. Miss M. Coath, frock of silver and red lace. Miss T. Webster, green and silver lace gown. Miss D. Tancred, frock of black taffeta. Miss M. Cerutty, oriental lame fashioned with a fringe skirt. Miss M. St. Clair-Whyte, silver tissue, and white georgette gown. Miss T. St. Clair-Whyte, frock of white ninon embroidered with silver beads. Miss L. de Renzy, frock of silver lace. Miss F. Whitby, cherry-coloured georgette frock. Miss Clarke, cream satin frock embroidered with silver beads. Miss Merritt, black ring velvet frock relieved with pearl ornaments. Miss Mouat, frock of black point lace. Miss Clark, red georgette gown. Miss G. Heron, black taffeta frock, relieved with silver trimmings. Miss D. Hawkes, frock of blue taffeta. Miss Gwen Clavis, frock of red ring velvet. Miss Lola Martin, cerise georgette frock trimmed with gold lace. Miss M. Phillips, black and tangerine chenille velvet frock. Miss R. Katterfeldt, vieux rose georgette frock, with diamante trimmings. Miss Marjorie Richardson, green chifvelvet frock, with diamante trimMiss Gillespie, frock of black charmeuse. Miss Young, mauve georgette gown. Miss M. Dawson, black georgette frock. Miss O. Bagley, cerise velvet gown. Miss M. Cramond, ivory georgette frock trimmed with sequins. Miss Horsfield, vieux rose velvet frock. Miss Lena McLean, beaded frock. Miss Brown, frock of powder-blue georgette. Miss D. Austin, frock of two-tone green taffeta. Miss L. Butterworth, frock of flowered taffeta and silver lace. Miss A. Wood, pale blue taffeta frock.