Do You Wear a “Visitor’s” Face

Sun (Auckland), Volume III, Issue 916, 8 March 1930, Page 21

Do You Wear a “ Visitor’s ” Face

The Art of Receiving Chance Visitors IX those healthily-minded and unaffected times the type of woman who puts Visitors’ Face on herself and her surroundings when she entertains guests is growing fewer and f urther between. But we have all met her at one time or another, and as a relation she has probably irritated, and as an acquaintance probably amused us.

She simply hates to be taken un- i a wares. A car full of chattering, laughing people drawing up to the j door, strange voices in the hall, someone announcing that they have "just dropped in to see you as we were passing." is sufficient to throw her into a flutter. There is no feeling of pleasure in this unexpected attention. She is genuinely distressed and occupied with the pervading thoughts that she hasn't got on her nicest clothes, that ihe lounge is untidy, that the flowers want changing, and there is dust ou the piano, that the cake is stale, and the silver teapot wants cleaning. Iu consequence, her welcome is distrait end lacks cordiality. Her apologies for what in her mi ad are glaring shortcomings are confused aud embarrassing. Her friends begin to feel conscious that they have been somehow guilty of a breach in not giving notice of their coming. And when visitors have been tlji 1 > invited and are expected, she spends hours beforehand straightening her house, displaying the smart cushions, hidden away at other times, polishing

the silver knick-knacks, getting out the best tea service and daintiest table linen, giving implicit instructions to her maid, adorning herself, and composing her features and her thoughts in their most pleasantly I cordial mould. She has put on Visitors’ Face for the occasion. Tlie result produces a stilted atmosphere of ceremony and affectation. It is not a very happy arrangement either. Why strive to make this impression on strangers, and exist oneself at ordinary times in less attracj tive surroundings aud state? Is it not better always to live up to one’s best, for one’s own sake and pleasure, and that of one’s family, besides other people’s? Meals are worth serving properly and daintily, rooms are worth keeping fresh and pretty, gay with flowers and cushions, for the satisfaction of the permanent occupants, aud to be well dressed at all times increases self-respect. THE PLEA BfANT WAY I How pleasant to be able to say to friends “We are always glad to see you—any time.’* and to convince I them that this is a true avowal.

TWO GOOD FISH RECIPES A NOURISHING FISH SOLI* lib of any white fish. *lb potatoes, 1 sill of milk, 1 onion and loz of butter. Clean the fish and flake it up rather small. Peel aud slice the potatoes and onion, and melt the fat in a saucepan. Put in the vegetables, cook for a few minutes; then add the fish aud a quart of water, aud cook slowly till tender. Rub the soup through a sieve, and return to the saucepan; season with salt and pepper to taste. Now add the milk, boil up again, sprinkle in a little chopped parsley, and serve. WHY NOT CURRIED FISH? lib cooked white fish; 1 pint of fish stcck or water; loz butter; 1 teaspoonful curry powder; h small onion; 1 dessertspoonful flour; 1 small apple; 1 gill milk; pepper; salt; lemon-juice; 3oz boiled rice. Cut the apple into small pieces, chop the onion and fry in the butte, to a golden colour; add the curr>powder and flour, and fry for a few minutes. Stir in gradually the fisii stock and milk, and season with pepper and salt. Bring to the boil, and add a little lemon-juice. Strain the sauce, put it back into the saucepan and add the fish, divided into small pieces. Cook gently for minutes. Serve very hot with a border of boiled rice.