WOMAN’S WORLD

Taranaki Daily News, 5 February 1921, Page 6

WOMAN’S WORLD

PERSONAL. Miss G. Rawson (Hamilton) is staying with Miss E. Rawson. Miss R. Skeat (Wanganui) is the guest of Mrs. Courtenay. *»♦ ■ « Miss V. Millan left on Thursday for Christchurch. # * * • Miss Tidy has gone to Wellington for a few days. Misses Richmond and Williams have returned to Wanganui. Mrs. W. Shaw has left New Plymouth for Wellington. Mrs. Redwood has returned to Wanganui. Mrs. W. L. Fitzjierbert and her daughter are spending here. Mrs. J Wilson returns from Patea to-day.

Miss D. Bedford returns from her holiday on Monday night. Mrs. W. A. Beddoe (Auckland) is a visitor to New Plymouth.

Miss S. Stain, who has been the guest of Miss Stephensoh-Smith, has gone to Feilding.

Mrs. Hale, who has been visiting her daughter, Mrs. Moore, has returned to Wellington. Mrs. Lewis Webster, who is staying with Mrs. J. Avery, goes back to Stratford to-morrow.

Mrs. S. Allen, who has been holidaymaking in New Plymouth, left fol" Auckland la&t night.

The engagement is announced of Miss Olive May Beamish, daughter of Mr. and Mrs. J. G. Beamish, of Patea, to Mr. C. H. Barnitt, of Uruti. Miss Watkins who was in New Zealand on a mission to look into the prospects of emigration for women land workers is returning with the intention of settling in the Dominion.

Visitors to the races at New Plymouth included Mesdames Nancarrow, Treweek, R. McLean (Hawera), B. Joll (Wanganui), and Miss Graham (Te Kuiti).

The Prince of Wales’ great friend, the Earl of Dalkeith, is engaged to Miss Mary Lascelles, eldest daughter of the late" Major and Lady Sybil Lascelles. The Prince will attend the wedding. Miss Zoe Bartley, of Auckland, who is well known in musical and elocutionary circles, is touring England, after which she intends staying in London to continue her studies. Before returning to Auckland she is to be married to Mr. H. Jackson Baxter, af talented violinistShe will aeroplane * from London to Paris and then will go to Monte Carlo, Switzerland and Rome.

THE HOME. SUMMER SALADS. There is no dish so refreshing and appetising during the hot summer days as a well-made, well-blended salad. As a nation we are not really good at making salads, for wc don’t use one-tenth of the excellent materials which are so easy to buy or grow, but perhaps, before long, we, too. shall make those delicious salads which are the staple diet of almost every other nation.

Salad Dressings.—l. French Dressing: Required—Oil. three tablespoonfuls; vinegar, one tablespoonful; French mustard, one tablespoonful: castor sugar, salt, pepper, to taste: parsley, chopped, one teaspoonfuk Put the mustard, salt, sugar and peppei; in a little basin. Mix them well with a wooden spoon, and add the vinegar, then the oil and parsley; stir well together and sprinkle over the prepared salad. 2. Potato Dressing: Required—Yolks of egg, hard-boiled, two: potatoes, floury, boiled, two of medium size; oil. six tablespoonfuls; vinegar, three tablespoonfuls; mustard, mixed, one tablespoonful; milk, two tablespoonfuls; salt, sugar, pepper, to taste. Well pound the yolks and potato, and rub through a sieve; add the mustard and other ingredients, and beat well together; pour into a bottle, and if it is to be kept for a day or two, cork down. Keep in a cool place and shake well before using. 3. Cream dressing: Requir-ed-Cream, one teacupful; yolk of egg, raw. one; mustard, mixed, one teaspoonful; vinegar. two teaspoonfuls; salt, pepper to taste. Put the yolk, mustard, salt and pepper in a basin; mix’ them well’, thorough blending is most important in all salad, dressings. Stir in the cream, then the vinegar, and serve separately in a sauceboat. Salmon Salad. —'Boil six or eight fairly large potatoes in their skins, peel them when cold and cut across in rather thick slices. Wash and wipe dry some crisp leaves of lettuce, and on each leaf place side by side two or three slices of potato. Lay a small portion of cold or tinned salmon in the centre, and over it scatter a little mustard and cress. Place the leaves on a flat ofc shallow <dish, and in the centre pile the* smaller leaves of lettuce. Overlap thin slices of cucjimber round the edge, and pour over it a little salad dressing or serve it separately. * Russian Salad.—For this salad ariy number of vegetables can be used; indeed. the more different kinds the better. but they should all be boiled separately. Cut* the carrots, potatoes, etc., into fancy shapes. When cold, put in a bowl and cover with salad cream. Fish Salad. —Choose a nice thick slice of fish, steam it, and while hot remove the skin and bone, being careful to keep I it in shape. Place it in a salad bowl, and. when cold cover with mayonnaise sauce. Sprinkle with pepper or chopped parsley, arrange crisp lettuce leaves round, and garnish with beetroot cut in neat -dice. If mayonnaise is not liked, quite a simple dressing can be made by mixing together a tablespoonful each of warm mashed potato, milk and vinegar; tWo of salad oil, a dessert-spoonful of made mustard, and a little salt, pepper, and sugar. If this is used, the fish should be flaked up, mixed with the salad, and the dressing poured over all. Sardine Salad.—Make a dressing by - mixing together some salad oil with half the quantity of vinegar, a little made mustard, and pepper and salt. If a fresh tin of sardines is being opened use the oil from it instead of or as well as the salad oil. Pour this into a bowl and lightly toss in it some cold potatoes and beetroot, both cut into dice. Place some sardines neatly round, and finish off with little bunches of mustard and cress anu : lettuce leaves. I Nuts, Cheese, and Cress Salad.—Pile

mixed nuts (uncooked) in middle of bowl, ring round with a mixture of cress and grated cheese. Cream cheese, fashioned into balls, and pricked with cut nuts or stuffed with chopped nuts, make a nourishing and decorative substitute for grated cheese. Cold Meat Salad.—Take Mb cold meat, 11b boiled potatoes, one small beetroot (boiled), oil, and sugar. 2 eggs (hard boiled), 2 tablespoons chopped parsley, 1 teaspoon onion, salt, pepper, and mustard. Slice the potato and beetroot. Cut the meat into dice, chop the'parsley and onion. Slice 1 white of one and 1 whole egg. Reserve the yolk and some of the beetroot, but toss all the rest together. Rub the yoke with a spoon till smooth, and add 1 saltspoon each of pepper, salt, sugar, and dry mustard. Beat in 1 tablespoon of vinegar and 2 of oil or cream, adding the latter gradually to prevent curdling. When it it thick as a custard, toss with the salad. Pile high in the dish, and decorate with the sliced beetroot and egg.

HINTS FOR HOT WEATHER. Many a housewife has trouble with the larder in hot weather, when extra care of the food is needed. When that care is taken, however, nothing need go wrong. Perhaps the greatest difficulty is experienced in keeping the milk from “turning.” It should, of course, be boiled at once, but in the dry hot weather that is not enough. To insure the milk keeping fresh and sweet, after bringing it to the boil and placing it in another jug than that in which it was first standing, place it in a soup plate of cold water and cover it with a piece of muslin the ends of which should reach the wafer. In this way the jug is always draped in cold, wet muslin, for as the air dries it the muslin soaks up more. The water should be changed once or twice during the day. Butter muslin is the best to use.

However good a cheese dish one nifty have, the cheese is apt to get hard in hot weather, but it can be kept quite moist and soft if, it is wrapped in butter muslin wrung out in vinegar. If no cool larder or ice box is available, place the butter in a crock or basin and allow this to stand in another basin containing sufficient cold water to reach half-way up the butter crock. Cover the top and sides with a wet cloth, the ends of which should rest in the water in the basin to keep it constantly moist.

Another method is to dissolve an ounce of saltpetre in the water in the outer basin. This has the effect of making the water nearly as cold as ice. Yet another method is to invert a floweT pot, which must first be scrubbed quite clea’Z in a saucer of cold water. Place the butter crock in the saucer, and cover it with the flower-pot; the latter, being porous, absorbs the water and keeps the butter cool.