WOMAN’S WORLD

Taranaki Daily News, 5 March 1921, Page 6

WOMAN’S WORLD

PERSONALS. Miss K. Monteath, who has been spending her vacation here, returned to Dunedin yesterday. Mrs. Magnay (Patea) and Miss Wright (Wanganui) are the guests of Miss E. Rawson. ♦ * * • Mrs. Horrobin (Christchurch), who has been spending a few days with Miss Mackay, left yesterday to stay with Mrs. Syme, Eltham. Mrs. W. N. Haire has returned to Wellington. • * » * Mrs. D. Howden (Marton) is the guest of her mother, Mrs. C. A. Howell. Mrs. F. J. Honan has returned from Wanganui. Mrs. and Miss St. John Smith (England) are spending a few weeks here. Miss Ethel Hammond, who has been the guest of Mrs. S. W. Shaw, has returned to Hamilton. Miifj Godfrey returns to-night from a trip to Blenheim and Christchurch. Mrs-, and Miss Malcolmson left yesterday morning for Taihape, where they will spend a week or two before going on to Wellington. (Mrs. J. B. Thomson is spending a few days at Stratford with her daughter, Mrs. B. Horner. Miss M. Waldegrave (Palmerston North) is the guest of Mrs. G. Home. Mrs. L. A. Nolan was hostess at a delightful party for yoijng people last Monday evening. Mrs. W. J. Chaney gave a most enjoyable afternoon tea for Miss Ethel Hammond last Wednesday. • * * • Mrs. L. B. Webster was hostess at a dinner party on Monday. Mrs. Hutton (Inglewood) gave a most delightful afternoon tea on Monday to celebrate Mrs. Hamerton’s 83rd birthday. Mrs. Hamerton received many congratulations and presents. Mrs. Trevor Simpson returns to Auckland next week. Mrs, W. Wilson, who has been the guest of Miss D. Baker, has returned to Wanganui.

Misses M. and K. Humphries are the guests- of Mrs Henry Weston. Visitors at the Criterion include: — Mrs. T. C. Young, Miss Rishworth, Miss Fleming (Wellington), Mrs. Rogers (Dunedin), Mrs. and Miss Lewis, Mrs. A. G. Brown, Mrs. Waterson (Auckland), Mrs. Nicholson, Miss Hamlin (Wanganui), Miss Driller (Masterton), Mrs. Bedingfield (Feilding). * Visitors at the White Hart include: Mrs. Brook, Mrs. Barker, Mrs. Gledding, Mrs. Robertson, Mrs. G. A. Fowlds (Auckland), Mrs. Bartholomew (Wanganui), Mrs. Chambers (Marton), Miss Fergusson, Mrs. Donovan, Miss Roniston, Mrs. Stanley, Mrs. McKenzie (Napier), Mrs. Kissin, Mrs Robertson, Mrs. Turnbull (Palmerston North), Mrs. McLeod (Waipawa), Miss Morgan, Mrs. Anderson (Taihape), Miss Lynch, Mies Adwyer, Mrs. Field (Dunedin), Mrs. Cook, Miss West Miss Elsie Thomson is the guest of Mrs. Allsman, “Tirohanga.” ENGAGEMENT. The engagement is announced of Miss Tory Kidd, of Hawera, to Mr. G. J. Bayley, Hawera. OLD GIRLS’ GARDEN PARTY. Attention is drawn to the Old Girls' Association’s Garden-Party, to be held at the Girl’s High School on Saturday, March 12, an advertisement in connection with which appears in this issue. Entries for the combined tennis doubles should be left with Miss E. Rundle, Dawson Street, not later than Thursday, March 10. Entry vd each player, * partners to be chosen or drawn for os desired. A golf putting competition is being arranged by Mrs. F. S. Johns, and croquet competitions by Mesdames Rockel and Hutchen. » Housewives in need of food, vegetables and bulbs and seeds for the garden are invited to bring their marketing baskets along to the produce stall at the O.G.A. Garden Party. A good supply of honey, also home-made preserves, pickies and potted meats has been promised. Potatoes, onions, beans and other vegetables will be found there, 1 also spring bulbs and seeds for the flower garden. a WEDDING. SHERBORNE—O’CONNER. A quiet but pretty wedding was celebrated in the Catholic Church, Kaponga, on Monday, February 14, when Mr. Herbert Sherborne, of Taumarunui, was married to Miss Margaret O’Conner, of Awatuna, the Rev. Father Moore officiating. The bride, vZho was given away by her father, looked charming in a white silk costume, and was attended by her sister, Miss Beatrice O’Connor, wearing a fuji silk costume. Jloth carried beautiful bouquets. Thd bridegroom was attended by his brother*, Mr. Victor Sherborne. After the ceremony A reception was held at the home of the bride’s brother, Mr. P. O’Connor, Awatuna. The happy couple left later amid showers of rice and confetti, 'fpr Wanganui and Wellington, where tlie honeymoon will be spent. I ' THE HOME. fa. SEASONABLE RECIPES. Moulded Veal.—When the veal is' cooked and cool cut it into neat thin slices. Also have ready about half as many thin slices of cooked ham and two of three hard boiled eggs. Halve each egg across and cut each' half in .quarters. Replace all bones and trimmings in the liquid in which the veal was cooked, boil until well reduced, then strain, and if not strong enough to jelly, dissolve it in a little gelatine, adding liberal seasoning. Place veal and ham in a souffle dish or piedish, leaving as many spaces for jelly as possible. Arrange the sections of eggs uniformly, adding discrttieh eeektd

peas or meat cubes of cooked parrot and turnip, or a little of each. Cover completely with cool liquid. It is usually served cut across in thin slices..

Blackberry Trifle.—Stew gently together two pints of blackberries, about lib. of apples, a half-pint of water, and sugar to taste. Press as much as possible through a hard sieve, and mix with the pulp two tablespoonfuls of cornflour smoothly mixed with a little cold water Stir over gentle heat, adding gradually more fruit juice or water, to keep the whole just liquid enough to pour over a layer of cooked cold rice, or ground rice, or semolina, in a deep crystal dish. When firm cover with cold boiled custard, or stiffly-whipped cream. Or the fruit preparation may be turned into small moulds or one large mould. Or it may be set in glass custard cups, with or without foundation of rice, covered with cream or custard; Luncheon Tomatoes. — Procure five medium-sized tomatoes, two level tablespoonfuls of minced boiled bacon or ham, the same of chopped cucumber pepper, salt, and lettuce, and mayonnaise sauce. Cut the top off each tomata, scoop out most of the inside, to this add the minced ham, cucumber, and season well to taste. Refill the tomato cases and put the tops on again. Arrange the lettuce at the bottom of a round glass dish and lay the stuffed tomatoes on it. Just before sending to table pour some mayonnaise dressing over each tomato, and right on top place a tiny sprig of parsley. Pineapple Cream. —Simmer 2oz, tapioca in one pint of water till clear. Stir loz. gelatine into % pint of juice from a tin of pineapple until dissolved. Add two tablespoonfuls of sugar to the tapioca, stirring until nearly cold. Add the gelatine and pineapple juice, and pour into a wet mould. When set place roupd the mould thin slices of pineapple, and serve with thick cream. Tapioca Cream. —Two tablespoonfuls tapioca : 1 pint milk ; 1 tablespoonful sugar ; 2 yolks of eggs ; 2 whites beaten stiffly. Method : Place the tapioca in the milk, let it coak for a quarter of an hour in a double cooker. Put over the fire and cook until clear and thick. Remove the pan from the fire, add the sugar and yolks of eggs. Beat the whites stiffly and stir gently into the mixture. Place in a mould and allow to set. Turn out and serve with , custard or jam. Braised Tongue. — J Select/a fresh tongue for braising. Place .it in a kettle, cover with boiling water and, simmer two hours. Remove tongue frofn water, skin it carefully and trim the roots. Place in a deep pan or earthen dish and surround with a quarter of a pound of salt pork cut in dice, half cup each of carrot and celery cut iri dice, one-third cup of onion cut the same, a spray of parsley, a bit of bayleaf, a quarter teaspoon peppercorns, two cloves; pour over two cups brown stock, cover closely and bake in oven two hours, turn once after cooking one hour. Let cool in the liquor in which it braised ; serve cold.

Blackberry Vinegar. —Cover any quantity of perfectly ripe blackberries with vinegar. Next day crush, strain and drain them well, "and pour the vinegar over another lot of fruit. Next day repeat the process, and on the fourth day measure the liquid strained off. To each pint allow twelve ounces of sugar, and boil for half an hour. It will keep for years, and will be found- a capital substitute for raspberry vinegar. Fish Souffle—Boil some white fish, skin and bone it, and rub through a coarse sieve. 'Make a cupful of sauce with milk and a little of the stock in which the fish was boiled, adding loz. of butter and Aoz. .of flour (mixed with cold milk)/ 'Bring to the boil. Remove pan from /the stove, add salt and pepper and the volks of two eggs, well beaten. Then add the fish and the whites of two eggs'whipped to a stiff froth. Stir until the ingredients are thoroughly mixed together, then place them in a coveied mould, and steam gently for three-quar-ters of an hour.