WOMAN’S WORLD

Taranaki Daily News, 26 February 1921, Page 6

WOMAN’S WORLD

PERSONAL. Mrs. Mowbray and Airs. Barthorpe (Lower Hutt) are the guests of Mrs. J. Barthorpe. Mrs. Jordan and Miss Dulcie Jordan returned on Tuesday from Tauranga. Mrs. Brewster, who has been visiting friends in Auckland, returned yesterday.

Mrs. W. Wilson (Wanganui) is the guest of Miss D. Baker.. £ * » • Mrs. W. S. Shaw, who has been on a short visit here, has returned to Auckland.

Mr. and Mrs. T. H. Nicholson (Auck land) are staying at Chatsworth.

Miss Marjory Wilson, who has been spending her holidays with her mother (Mrs. James Wilson), has returned to Wellington. Miss L. R. Baker, who has been spending some weeks in Auckland and Whangarei, returned yesterday. * * • • Miss Payton, who has been the guest of Miss Brewster, has returned to Auckland.

Miss Taylor, who has been visiting Mrs. Oscar Blundell, has returned to Melbourne. Miss V. Millar has returned from her holiday in Christchurch and Eketahuna. # * * * Mrs. Hamerton, who has been =nerfling a few days here, returns to Inglewood to-day.

■Mrs. Dawson (Auckland) is staying at Chatsworth.

Mrs. Clem. Webster, who has been the guest of her aunt (Mrs. James Perry), returned to Feilding this morning.

Airs. G. Home has returned from a short visit to Dunedin.

Mrs. P. Stainton is spending a few days in Wanganui.

Miss Cunningham, who has been oti a visit to Australia is the guest of her sister (Airs. Percy Webster). Airs. J. Mackay has returned from her visit to the mountain.

Miss Macfarlane, Airs. Marshall and Aliss McCormick have returned to Auckland, Mrs. Smith and Miss Huggins to Hawera, and Mrs. Wybourne and Airs. Wallace to Waverley. Miss Elsie McAllum is spending a few days here. Aliss Connolly (Wanganui) was a visitor here this week.

(Miss Heywood, of Auckland, is staying with her sister, Airs. Trimble, of Inglewood.

Visitors at the White Hart include: Airs. Smith (Hawera), Airs. Collins, Misses Friedlander (2). Airs, and Miss Hume. Airs. Wilson (Wellington), Airs. Alexted (Tawa Flat). Airs. Dingley. Airs. Reid, Airs. Barker, Mrs. Brook. Alisses Aslibie (2) (Auckland). Airs. Widdop (Palmerston North). Mrs. Buchanan (Wanganui), Airs. McLeod (Waipawa), Mrs. Peters (Eltham), Mrs. Potter (Pukekohe), Airs. James (Wairoa), Airs. B/olan (Taihape), Mrs. T. Johnston, Airs. J. Gordon (Masterton), Misses Macpherson (3), Mrs. Hobd (Dannevirke), Afiss Mackenzie (Dunedin), Airs. Oscar Johnston (Poverty Bay), Aliss Campbell (Timaru).

OLD GIRLS’ GARDEN PARTY. The Old Girls’ Association garden party to be held at the Girls’ High School on Saturday, March 12, is already arousing much interest. In addition to the fancy inarching and drill of the pSpils, which form the chief item of the entertainment programme, tournaments and competitions in tennis, croquet and golf are being arranged by an enthusiastic committee, and large numbers of entries are hoped for, both from town and country players, whether club members or not. Garden-lovers will have a splendid opportunity of acquiring spring bulbs. Narcissi, anemones, raminculi, t”Kps, ixias and other lovely flowers arc now being planted out, and will be throughout March, and a good ’supply of these, as well as flower seeds, have been promised by leading amateur gardeners. These will be found at a (stall which will also supply ejich varied as honey, onions, cakes, preserves, potatoes, pickles, and fancy and .plain goods. Old girls and all friends jpf the school are asked to help make ithis function a success by their attendance. Any gifts of whatever kind for the stall, and cakes for afternoon tea, will be gratefully received by the committee. WU.T.U. A V6fy sTttfcessfill cradle roll picnic was held at Kawaroa Park on the 16th Vinst. The Plunket Nurse gave an interesting address on the origin and aims of tier work and spoke of the opposition it met with in the beginning and now New Zealand claims to have the .lowest death-rate amongst infants in the world. Twenty-three babies were ..enrolled and one new member for the funion. On February 23 the monthly meeting iW’as held <in Whiteley Hall, Mrs. Griffin presiding. Willard Day was observed and collections were taken up •for the world’s missionary fund. Three members were initiated. A hqarty welcome was tendered the new members, the Dominion superintendent of notable days, and to Airs. F. Isitt. Air. C. Bellringer gave a short address on his impressions of the work in the coun- . tries through whjch he has recently tr.yvelled. A vote of thanks to the speaker for his timely address concluded the meeting. THE HOME. JAM IN SEASON. The best jam is made from sugar only, but when you are short of sugar, glucose can be used to help it out, also carbonate of soda aiy) salt. Sugar goes farther if it is made hot before it is used. Spread it out on dishes and put them in the oven. Let it be very hot, but it mush not be hot enough to color it. Jars of stone, china, earthenware and • glass are equally good. Jars must be Dot onlv scrupulously clean, but perho.t

jam and leave them until cold, then cover with wax paper. Don’t omit this, as if there is any spot of damp from the outer cover it will fall on the wax paper and do no harm, but if it falls on the jam, a mildew spot is the result and the flavor is spoiled. Tie down with parchment or gummed preserve covers. Or you can cover them whilst hot with white kitchen paper just dipped in milk and drained free from any superfluous moisture; W’hen dry this will be found equal to parchment. Jam made with salt is very economical as regards the use of sugar, but it will not keep through the winter. To four pounds of fruit allow one pound of sugar and three teaspoon-fuls of salt. Boil the fruit for three-quarters of an hour, being careful that it does not stick or burn, before adding the sugai and salt. Blackberry Jam.—Wash the berries and pick off the stalks. Put into a preserving pan, press with a wooden spoon, and let them simmer in their own juice till well heated and the" juice flowing freely. Rub through a hair sieve. Measure the pulp and to each pint add |lb of sugar or sugar substitute, or 6oz of sugar and 2oz of liquid glucose. Return to the pan with the sugar, stir well till it boils, then boil fast till it sets on being tested, about 25 minutes.

Blackberry Jelly—Wash and pick the berries and put into a jar, cover and let it stand in a saucepan of boiling water. Simmer about one hour till the juice runs. Strain thrugh a clean tea oloth or thick muslin. Measure the juice and allow lib of sugar to 11b of juice or a lb of sugar and |lb of glucose. Boil the juice fast about 20 minutes, add the sugar, stir till melted, and boil about 10 minutes, or till it sets. Skim well. Pour into small jars and cover when sbt. Seedless Blackberry Jam.—Measure fairly ripe blackberries into a preserving pan, and add just as much water as will prevent the fruit burning at the bottom. Boil very gently until the blackberries are reduced to a pulp, then, press as much as possible through a sieve. Measure the pulp, and to every three teaeupfuls (1 pint) add two teacupfuls of sugar, and a teaspoonful of lemon juice, if possible. Alix fruit, sugar and lemon juice in the pan, and boil gently until fairly thick—usually just under half an hour—Stirring very frequently. This jam is not intended to be very stiff. It should be stored in a cool, dry place. Blackberry and Apple Jam.—Stew nine pounds of berries, and three pounds of cooking apples (cut up small) in three pints of water until quite soft, then add three-quarters of a pound of sugar to each pound of fruit. Bring to a boil, and when the pan bubbles all over, boil hard for 15 minutes; you must stir all the time or the jam will burn. Warm the jars, pour the jam into them, and cover down without delay. A spoonful of treacle on the top of each pot added immediately before covering is recommended.

Pear Jam.—Take fib or a little less sugar (brown will do perfectly) to each 11b pears. Peel, core, and chop up the fruit small. Put a tiny lump of butter in the preserving pan, then the fruit; let it cook soft, then add the sugar and boil for an hour, or till the pear is quite soft and the wtiole is thick and rich.

Pear and Blackberry Jam.—Four lb of pears, 21b of blackberries, 41b of sugar, |lb of glucose, water. Peel, core, and cut up the pears, put them in a preserving pan with the blackberries and a pint of water. When it boils add the sugar and glucose, and boil until it sets when tested.

Pear Alarmalade.—Peel, divide and core the pears, just cover them with water, and boil them until tender. Then lift them out, and boil the peelings and cores in the same water, until the water is reduced to about half, then strain off the peel and cores and add three-quar-ters of a ponud of white sugar to every pint of liquor. Boil this syrup until it jells,, then place in the pears and boil the whole up again. Pour into clean dry pots, tie down while 'hot, anil store in a cool, dry place. No preserves of any kind should be allowed to stand one pot on another, or to be stored in an airless place. Air should circulate all round the pots. Bad storing accounts for much more damage than bad making. Tomato Jam.—Remove the skins form 61b of tomatoes by steeping them in boiling water for about a minute, and then peeling. Add the juice of three lemons and the thinly peeled rind of two, 41b. of sugar, and 2oz. of hard ginger, well bruised, and tied up in a small muslin bag. Leave for 24 hours in a cool place, then boil in the usual way until the juice sets. Bottle, taking care to remove the ginger bag.

PRINCE OF WALES’ MARRIAGE. “I fancy the question of the Prince of Wales’ marriage is likely to come up in the course of the coming wintet,” writes a London correspondent. “Hitherto, very sensibly, the King and Queen have left the Prince alone in this matter, and, indeed, there is no reason to press for an early match. On the other hand, the Royal rule in these matters, which .is to marry very early, is a hard one Ao break, and I should not be surprised if the Prince’s engagement was announced before he goes to India next year even if the marriage does not take place till after his return. There are many reasons for believing that the future Princess will be an Englishwoman. Meanwhile, York House will be the centre of many bachelor parties this winter, when the Prince is not away hunting, which he means to do as much as he can. I fancy the voyage has done him more good than it was dared to hope for, and. that he has completely recovered from his 'severe Australian experiences.”