WOMAN'S WORLD.

Taranaki Daily News, Volume LIII, Issue 64, 24 June 1910, Page 6

WOMAN'S WORLD.

THE TURKISH WOMAN Freedom, both domestic and intellectual, is the goal of the Turkish woman, and that she is every day coming nearer her object is to be seen in the growth of the American College for Girls at Constantinople. Before the revolution there were representatives of fourteen different nationalities in the school, with only a, mere handful of Turkish girls. Cilice then the daughters of Turkish men and women of the advanced party are said to be literally flocking 'in hundreds. There are no fewer than 90 students in the preparatory school at present whose expenses are being paid by the Government so as to enable them to ibecbme teachers in grrls' schools. Practically there are few educated women already qualified for 'this work, and now that the old ban has been removed native teachers are wanted throughout the country. Miss Jenkins, who has been for many years a history teacher at the American College, and has now journeyed home to take a year's study at Columbia University, relates some interesting details in the New York Sun concerning the Turkish woman and the effect which the recent revolution has' had upon her. "One of the first results of the revolution," she says, "was that the women organised societies to sew for the soldiers. Maybe this .seems a funny result of a revolution, but it really was a more revolutionary thing; among Turkish women than the demand for the 'ballot by women in Western ccv.t; tries.

"The very thing Turkish women asked for after the revolution was women's clubs. They had only vague and misty ideas of what such clubs were, and discussed various plans. One plan was that the women should assemble and have men deliver lectures before them. Another was that women who were competent should translate good literature for children into Turkish. These sewing societies were a third idea. "Under the old regime no woman was permitted to stay at a hotel or go into a restaurant. The principle of the Government was that the East and the West should never meet, and at the last even the men were forbidden to enter restaurants patronised by foreigners. All this was very restrictive on women. They were held in very tight, and they chafea 'inder it.

"Pierre Loti spoke the truth when he said that the Turkish woman had been sufficiently educated to make her Very unhappy; that she should either have more liberty or not be taught to read. Foreign governesses for girls were common in the .better families. The women ■learned to read foreign languages, chiefly French. They imbibed Western ideas, and their restrictions became exceedingly irksome.

"If a woman wants more freedom, if her husband wants to have it, there is no obstacle. The Government does not' interfere. The women may organise, they may meet men, the girls may go to school."

HOUSEHOLD RECIPES. Apple Cream Pie.—Line a deep pie plate with a rich puff paste, having an extra rim of paste round the edge. For the filling stew three tart apples, cored, but not pared, then sift them, and add while hot one-fourth of the cupful of butter. Beat the yolks of three eggs with half a cupful of sugar, add the grated rind of one lemon, also the juice, then the stiffly beaten whites of the eggs, and stir this mixture thoroughly with the apples. Add more sugar if needed. Pour the mixture into the pie .piate lined with the paste,-and bajce fori 'shall an hour. Whip one-half of cream stiff, sweeten it slightly, and .pile it on top when ready to serve. Almond Horseshoes.—'Required: Quarter of a ipound -of ground almonds, half an ounce of rice flour, one ounce of almonds or (pine 'kernels, quarter of a pound of castor sugar, the yolks of three eggs, rice paper. Put the ground almonds, sugar, rice, flour and yolks in a mortar and pound them weTI together until they are thoroughly mixed. If you have no pestle and mortar put the mixture in an enamel basin and pound it with the end of a. rolling pin or with a vegetable presser. Shape the mixture into narrow strips three or ; four inches long. Chop the almonds or kernels, rolf the strips in them, and shape them round to form a» horseshoe. Lay them I on a sheet of rice paper in a baking tin, ! and hake them from fifteen to twenty minutes in a moderate oven. When they have cooled slightly lift them from the tin and break off; the paper neatly round them.

Chelsea Buns.—Required: For tlie first basin half a pound of flour, one ounce of yeast, one teaspoonful. of castor sugar, three gills of milk. For a second basin, one pound and a-quarter of flour, quarter of a pound of butter or good dripping, two eggs, the grated rind of two lemons,, quarter of a pound of castor sugar, also six ounces of butter and a little castor .sugar. *Rub the flour for the basin through a sieve, put the sugar and yeast in a small basin, and work them to a cream. Then add the milk, which should be tepid. Next strain these into the flour, beating the mixture well. Cover the basin with a, piece of payer, put in warm water, and let tlie mixture rise for one hour. While this is rising rub the butter into the flour in the second basin, then add the, sugar and grated lemond rind, lastly the two wellbeaten eggs. When the sponge in the first basin has risen add the contents of the second basin gradually into it, beating it well in for about five minutes. Cover the basin, and set the sponge to rise for abou,t one hour and a-half. Then roll out the dough on a floured board to the thickness of half an inch. Work the six ounces of butter with a knife until it will spread easily, then spread it over the dough. Dust it well with castor sugar and fold it in three as if making flaky pastry. Roll it out again, but ■ather more thinly than the last time, and sprinkle over more sugar. Repeat this rolling and sugaring twice more,

then toll it up as if it were a Swiss roll to about an inch and a-half in circumference. Cut the roll into rounds half an .inch thick, place them, cut side uppermost and close together, on a greased •ba'king tin. Let them rise until nearly as large again, brush the tops with water, and sprinkle them with castor sugar. Bake them in a quick oven for about fifteen minutes, then dust them with castor.sugar and put them on a sieve to cool.

Savory Toasts.—'Required: Rounds of 'buttered toast, half a pound of any cooked meat, fish, etc, one and a-half ounces of flour and butter, two and a-half gills of stock, one teaspoonful each of chopped .parsley and onion, salt, pepper and nutmeg. Chop whatever meat is used very finely, taking cave to remove skin or gristle. Some people run it through a mincer; but, personally, I prefer that it should be merely chopped. Melt the butter in a saucepan, mix in the flour smoothly, add the onion, and fry all for three or four minutes, but without browning the flour. Add the stock, and stir this°sauce over the fire until it boils. Let it cool for a few minutes, then add the nreat and parsley. Heat flror-oughly, but do not 'boil the mince, or it Vi'i be itouwh. Next season, it carefully. The mixture must be moist, of a thick creamy consistent'.", bt'Vtiot in the least "runny"; so if too Hi' k add more stock, if too "moist a litt> re re meat or a few breadcrumbs. Hn-o the pieces of toast cut a nice square cr round shape, heap the mixture neatl- on them, and sprinkle just a dust of chopp"'. parsley or Hungarian red pepper on the top of each. Steak a la Vetoria.—Required: One pound of rump steak, one ounce of butter, one tablespoonful each of oil and vinegar, two tablespoonfuls each of chop- , ped parsley, capers, pickled gherkins,'and chutney, salt and pepper, a little grated horse-radish. Lay the steak in the oil and vinegar in a piedish for half an hour, turning it now and then. Mix the chopped parsley, capers, gherkins and chutney with the butter. It is easiest to do this on a plate with a silver knifenot a steel one, as the latter spoils the flavor of the butter. ; Then grill or fry the steaik for about ten to twelve minutes, according to whether it is liked ■well cooked or not; also its thickness must be taken into account. When cooked, lay it on a hot dish,* dust it with .salt arid pepper, and spread the savory 'butter all over it. Garnish the steak with tufts of finely-grated horseradish. If any vegetable is to be served with it, I find boiled chopped carrot, mixed with a little.butter, salt, pepper, and just a sprinkle of chopped parsley "on top, are ,al ways voted "scrumptious." Gingerbread Loaf.—lngredients: Butter, treacle and sugar, one teacttpful of each; half a teacupful of cold water, ore tablespoonful of .ground isriflger, soda (dissolved in water), and cinnamon, of each a teaspoonful, flour to make a stiff batter. Method: Melt the butter slightly, warm the treacle, sugar and spice, Beat them together for ten minutes, then add the water, soda and flour. Stir well, make into three small loaves, and bake in a moderate oven.

Scalloped Parsnips.—Boil four mediumsized parsnips till tender, drain very dTy, and mash with two taWespoonfuls of •butter. Salt and pepper to taste, and add two taiblespoonfuls of cream or milk. Put all in a stewpan, stir over the fire till the mixture 'bubbles. Then have some patty-pans' buttered and covered with bread crumbs, fill with the parsnip mixture, scatter bread crumbs over it, dot with small pieces of butter, and brown in the oven. Carrots or turnips fnUy be cooked in the same way.