WOMAN'S WORLD

Taranaki Daily News, 13 December 1919, Page 6

WOMAN'S WORLD

PERSONAL. Mrs Beane (Wellington) is the guest of her daughter, Mra Alf. Grant. • ■»'•• * ■ • ' Mr and Mrs E. F. Blundell, who have been .visiting Auckland, Whangarei and Russell, returned this week. • * • • Miss Willis, who has been staying with Mrs F. G. Harvie, has returned to Cambridge. * •,•. • ' * Mrs Stewart (Masterton) and her daughter, Mra Johnstone (Wanganui), are spending a holiday ljere. Mrs Trevor Simpson arrives from Auckland on Tuesday. • • • • Mrs N. Bignall has returned to Awakino. • • • • Mrs Haden, who has ieen spending a short holiday on the beach, returns to Eltham this week. • » • • Miss Ora Paget has returned from Ealmerston North. • * * », Mrs H. Abraham (Khondallah) arrives early next week, and will be the guest of her mother, Mrs McKellar. • * • • Mrs David Syme, who has been the guest of Mrs D. M. Wilson, returns to Eltham by motor on Sunday. • • • * Mrs Ledfce Curtis, Miss Milly Curtis, and Mrs Anderson, who have been spending a few weeks at Ngamotu, have returned to Stratford. » • • • Mrs J. Weir, of Devonport, Auckland, is on a visit here. • « • • Mrs Joe Williams (Hawkers Bay) is a visitor here. • • • • Visitors at Chatsworth include: Mrs Say ward (Taihape), Miss Ban ton, and Mrs Black (Wanganui).

Visitors at the Mountain House this week include: Mrs and Miss Dairymple, Bulls; Mrs Oliver, Manga we&a; Misses Williams. Te Autu; Mies Ensor and Miss Bennett, Dunedin; Mrs Gibb and Mrs Geison, Wellington; Mr and Mrs Collier, Wanganui; Mrs Stewart, Masterton; Mrs Johnston, Turakina; Miss i Lumsden, Inglewood. TECHNICAL SCHOOL SOCIAL. To wind up the work for the year of the New Plymouth Technical College, a social and dance was held at the school on Thursday evening, and proved a most enjoyable function. A programme of musical items was carried out by members of the staff and the pupils, and proved to be of a very high order. Items were rendered by Misses M. Dickey, F. Soffe, and F. Knapman (quartette), L. Knight and A. Julian (piano duet), E. Biinyan (violin solo), I* Aroa (pianoforte solo), Mr. A. L. Moore (mono- j logue); Masters T. Ruru (song). L. Lov- | pridge (solo), A. Saleman (violin solo), j Mr. and Mrs Skelton (piano duet). Mr. j and Mrs White (duct). A good dance programme wrs also carried out and | supper was provided by a committee of girls of the school.

XMAS CAKES. 1. Ingredients: lib flour, Jib butter or margarine, y»lb brown sugar, spice to taste, Jib dates (atoned and chopped) i lb raisins (stoned and chopped), one teaspoonful carbonate soda, half pint of sour milk. Method: Ist, rub butter Into flour; 2nd, add fruit, spices and sugar, mix well; 3rd, dissolve soda in milk and add to cake until mixture will just drop from spoon; 4th, batee in a moderate oven, one and a half to two hours. Note: If liked, two eggs may be used and less milk. 2. Ingredients: Boz. butter, Boz. sugar, four eggs. 12oz. flour, Jib peel, y.Ui raisins or sultanas, }lb currants, small teaspoonful baking powder, flavoring of grated lemon grind. Method: Ist, beat butter and sugar togethrjr until white and creamy, using a wooden spoon; 2nd. beat in eggs, one at a time; 3rd, stir in flour lightly, but smoothly; 4th, add fruit prepared and peel cut up, also rind of half a lemon; stir well, and add, lastly, baking powder; sth, put into an oiled and papered tin, and bake in a moderate oven about two\houre. Note; Ist, a little sherry or milk may "tie added, but it spoils cake and taste from its richness to add much liquid; 2nd, this cake bakes well in a blue-flame stove; use two lights for about half-an-hour, then only one light, and turn cake round occasionally; 3rd, rich cakes that need fong_ baking may he placed on ft tin containing roush salt or snnd: this prevents the cake becoming hard outside or burnt.

3. Ingredients; 21oz flour, 6oz butter, floz white sugar, ljlbs fruit (mixed, or ali raisins), }lb candied peel (cut up), one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful mixed spice, a little nutmeg, one teaspoonful baking powder, four leggs), one taiblespoonful brandy, a little milk. Method: Ist, cream together butter and sugar;- 2nd, beat in eggs well; 3rd, add flour, spices anil baking powder; mix well; 4th, add all the fruit, and stir well; sth, add the milk if required (this depends on size of eggs), and then add brandy; mixture should stir easily; 3th, line a tin with three or four folds of paper, put in mixture, smooth it over with a wet knife, and bake two or three hours in a moderate oven: time depends on depth and width of tin. Note: Ist, when brown and risen, cover with paper; 2nd, use oil for greasing tin and paper or clarified butter; 3rd, should not be cut under four weeks; improves with keeping.