WOMAN’S WORLD

Taranaki Daily News, 12 February 1921, Page 6

WOMAN’S WORLD

PERSONALS.

Miss Mace is on a visit to Feilding.

Miss Gwen Rawson returns to Hamilton to-day.

Mrs. F. N. Whitcombe has returned from a short visit to Eltham.

Mrs. Crawford is visiting her daughter, Mrs. J. Harvey, Auckland.

Mrs. Gordon Williams (Hawke’s Bay) is the guest of Mrs. Rex Brewster. Miss N. Heppell left for Wellington this week.

Mrs. Sumner returned from Awakino this week.

Miss E. Penn has returned from a holiday in Wellington. Mrs. J. Hayden left for Sydney this week, en route for England. Mrs. Johns, senr., left for Wanganui and Nelson this morning. Miss May Atkinson returns to Wellington to-day. Miss Joan from Auckland on Tuesday.

Mrs. Harry Fookes is the guest of Mrs. Noel Fookes (Stratford). *Mra. F. J. Hill leaves by the Port Nicholson for England next week.

Mrs. Keppell Archer has returned from a visit to Auckland.

Mrs. C. H. Weston has returned from a short visit to Hastings. Dr. and Mrs. Moore have returned to Napier.

Miss E Hammond (Hamilton) is the guest of Mrs. S. )V. Shaw.

Mrs. Jordan is returning from Tauranga on Tuesday. Miss L. Wolfersten, who has been spending her holidays in Blenheim, returned this week.

Miss Ruby Clarke, who has been on a visit to Australia, returned to New Plymouth last Tuesday. # ♦ • • Mrs. Stewart Austin, who has been the guest of Mrs. E. P. Webster, has returned to Wanganui.

• * ,• * * . Miss Tidy, who has been spending a few days in Wellington, returned this week.

M : ss Maunsell, who has been spending a few days with Miss Percy Smith, has returned to Masterton.

Visitors at Chatsworth this week include Mrs. Chadwick (Auckland), Misses Lindsay (2) (Palmerston North).

Mrs. Eustace Stocker (England) is the guest of Mrs. Rex Brewster.

Mrs. Arnold Atkinson (Wellington) is staying with Miss Percy Smith. *

Mrs. A. G. Smith, who has been ¥ ie guest of Mrs. A. E. Horne, has returned to Wairoa. Hawke’s Bay, accompanied by Miss Rita Horne.

Mrs. F. T. Bellringer and family, who have been on a holiday to Palmerscon North and Wellington, returned this week.

Mrs. Ryder who has been the guest of Mrs. A. R. Ryder, has returned to Marton.

« » * * Mr. and Mrs. Cresswell (England), who have be'en spending a few days here, left this week to continue their tour of the Dominion.

Mre. Paget and Miss Mona Paget, who have been spending some weeks at their cottage at Ngamotu, leave for Palmerston to-day.

Visitors to the Hawera races from New Plymouth included Mrs. McQuade. Mrs. L A. Nolan, Mrs. Alleman, Mrs. Kirkby, Mrs. Paget, Mrs. E. F. Fookes, Miss Evie Fookes, Mrs Percy Webster, Mrs. E. A. Wiker, Miss Koch, Mrs. Alf. Webster, Mrs. Clem. Webster, and Mrs ■Orbel.

Mrs. Burgess and the house committee of the Victoria League have entertained the members of Chautauqua each day this week at afternoon tea at the League rooms. 9

Visitors at the Criterion this week include: —Mr. and Mrs. and Miss Hutchinson, Mr. and Mrs. Shaldrick, Mr. and Mrs. W. J Adams, Miss Henley (Auckland), Miss Bartlett, Mr. and Mrs. E. H. Smith (Wellington), Miss Cape (Wanganui), Mr., Mrs. and Miss Connell Mr. and Mrs. Barr (Dunedin), Mr. and Mrs. J. L. Brown and Miss Brown (Auckland)' - . * ♦ * * Visitors at the White Hart include:— Mesdames 'Lethbridge, Olsen, Ballance, Bowen, Parkes, Rice, Moore, Halliday, Polson (Wanganui), Mesdames McCabe, Milner, Sumner, Silver, Deely, Beddoe, Milson, Anderson, Court, Julian, Wilkins, and Miss Henley (Auckland). Mesdames Turpin, Dickens, Dwyer; Campbell, Cable, Bruce (Wellington), Misses Loader, Fraser, Mrs. O’Donnell (Marton), Mrs. Treweek (Hawera), Mesdames Fenton, Petheriek, Townes, Miss Rigg (Hawke’s Bay), Mrs. Cockerill, Misses Taylor and Winning (Waimate), Misses Joblin, ■ Cassin (Wairoa), Mrs. Lowry (U.S.A.), Miss Howell (Sydney), Mrs. Buchanan (Tokp), Misses Morrison, Toomatli (Gisborne). Mrs. Northover (Eltham), Mrs. Stanley (Napier), Mrs. -Bathhurst (Christchurch). Visitors at the Terminus Hotel this wAefc include: Mrs, and Miss Fitzherbert (Palmerston North), Mrs. La Tonk (Hawera), Mrs. Mason (Christchurch), Mrs. and Miss Faber (Wellington), Mrs. King (Stratford), Miss Brewer (Wanganui), Miss Dnfrie (Hastings), Miss Spratt (Hawera), Miss Hellyer (Wanganui), Mrs. and Miss O’Donnell (Hawera), Mrs. Bratherton (Toko), Miss Mclntosh (Inglewood). Mrs. Bell (Marton). Mrs. Hedditb (Wanganui). Mrs. Montray (Wanganui), Miss Munro (Palmerston North), Mrs. and Miss Clifford (UppM- Hutt), Mrs. Powell (Feilding), Mrs. and Miss Cameron (Inglewood). Mrs. Fallow (Eltham). . THE HOME. I'R.UIT PRESERVES. When sugar is difficult to obtain for preserving fruit', .either wApla or in the

form of jam. the following directions for bottling plums, damsons, apricots, and firm fruits are said to be very satisfactory; no sugar is required at the time; of course when used for tarts the fruits must be sweetened. Put a quarter of an ounce of salicyclc acid in an earthen vessel, and pour over three quarts of boiling water. When quite cold put this on the fiVit, first made ready by wiping it on a clean cloth . Reject any that is the least unsound, pack it carefully in scrupulously clean and dry bottles, add the fluid, which must entirely cover the fruit, then tie the bottles down with parchment paper soaked in milk. After the fruit is used, the liquid may be used for more fruit. According to an authority, peas, French beans and broad beans may be preserved in like manner for winter use. Apricots, peaches and nectarines should be cut in half with a dessert knife. The packing of cut fruit has to be done with very special care. The halves should overlap each dther evenly up the sidea of the bottle, no space being left. The fruit should not be ripe when used but quite firm, and care must be taken not to bruise it when placing it in the bottle. Bottling Fruit without Sugar.—First clean and prepare fruit according to its kind. Then pack it carefully and as closely as possible into the bottles, using a wooden skewer with which to push it down. Fill the jars or bottles to, overflowing • with cold water. Then stand them in the pan, wrapping hay or a strip of clean rag round each. Fill the pan with cold water, letting it come as high up the- necks of the bottles or jars as you dare without risking it boiling into them or boiling over. If by chance you use bottles with screw lids, the water can go right over the tops. Cover the pan, heat the water very slowly till it boils gently. Keep it at this heat or from five to ten minutes. Stone fruit will take quite the latter time. Then take out the bottles, and pour into each enough warmed fat of some kind—mutton fat, if possible—to make a one-inch deep layer of it. You may have to pour out a little of the water to make rJbm for the fat. Tie the bottles or jars down at once, and leave them where they are till the fat has hardened, then remove gently to wherever they are to stay. They should be stored in a cool, dry place. A Simple Method of Bottling. —For this process any ordinary jam jars will do, or glass bottles with wide mouths. Prepare your fruit in the usual way, but it must be quite sound and not overripe. Fill this into the jars, enough to come an inch or so above the top; then put them into a slow oven and leave them for 20 to 30 minutes. The fruit will then be slightly shrunk, but it should not be broken. Fill the bottles up with water that has been boiled, to sterilise it, leading enough room on the tefp for an inch thick layer of melted mutton fat, and do not move them until this is set.

Bottling in Syrup.—-Sometimes it is better to bottle the fruit in syrup instead of only in water. A very gooS syrup is made by allowing half a pound of cane sugar to every quart of water. Bring this to the boil, and continue to roil it for half an hour, skimming when necessary. Allow the syrup to get quite

cold before pouring over the fruit. Plums Preserved in Treacle.—At the time when sugar was scarce an experiment was made with treacle, and as it turned out a success the method has since become quite popular. For every three quarts of plums allow one pint of treacle. In each plum make a small incision, and put them into a large • earthen bowl holding a gallon. Pour the i treacle over the plums and cover closely. Put the bowl (or jar) on the range, and let the contents simmer slowly for 12 hours, giving them an occasional stir. Next day put them into jars, for use next spring. Pickled Plums.—slb. of small red plums, l%lb. of sugar, loz. of cinnamon,, one quart of vinegar, 2oz. of cloves, loz. of allspice. Wipe the plums on a clean cloth and prick them all over with a silver fork. Tie the spices in a little muslin bag and put them with the sugar and vinegar into a lined saucepan. Stand the pan on the stove and let the contents boil for ten minutes. Put the plums into a basin and pour the boiling liquor over them. Cover and leave till next day, then drain off the syrup, boil it again for ten minutes and pour over the plums. Repeat this process until the liquor has been boiled and poured over the fruit four times. The fourth time the plums should be in bottles, and the corks put in and sealed down whilst the liquor is still hot. Pickled Peaches.—’Half peck small peaches, 21b. brown sugar, one pint of vinegar, loz. stick cinnamon, half a tablespi.onful whole cloves. Boil sugar, vinegar and spices together for 15 or 20 minutes. Pour boiling water over the peaches, a few at a time. Rub them briskly with a rough towel to remove the skin. They may be pared if preferred. Put into syrup and cook slowly until soft. Seal in glass jars. Preserved Gooseberries.—Fill ordinary jam jars with washed and drained gooseberries, keeping large and small fruit separate. £lace the jars in a moderate oven, and as soon as the fruit begins to shrink remove one jar at a time and cover the fruit completely with boiling water. On top immediately pour a thin layer of melted mutton fat. When cold, fill up any cracks in the fat with cool liquid fat, and cover with bladder or parchment. Fruit Pulp.—When sugar is not procurable fruit pulp may be bottled, one bottleful at a time boiled up for a few minutes, with enough sugar to .sweeten and, if liked, a little lemon jelly. The fruit is stewed in the ordinary way, with or without sugar. It is then put into hot jars, which must be filled to the very brim and hermetically sealed. The whole secret of preserving for an indefinite time lies in taking care to exclude every trace of air.