REQUIESCAT

Radio Record, Volume I, Issue 20, 2 December 1927, Page 6

REQUIESCAT

9 SSS SS SE EE EE OS 00 The death of Miss Emily Lockie came as a@ shock to her many friends, who had been rejaicing at her aepparent recovery from a recent severe illness. After a. life filled to the brim with kind thoughts and gentle decds, on Friday night she passed over, as she slept, to that beyond im. which she trusted. The sick, the maimed, the blind, those who suffer or are sad, have lost @ friend in Miss Lockie, whom Wellington claims as its own, most of her life having been, spent here. True and generous champion of the "cause that lacks assistance," the tale of her generosity cannot be told, for not even to those most near and dear did she disclose the breadth of her ‘charities. Unsparing of her purse and her personality, and of unspoiled naturé, she was greatly beaffectionate remembrance by loved, and will be held in young and old, rich and poor alike. What better epitaph could be wished for her? er OO eee GP OG OO Gane 0S 0 Ga OG Gar 0 Ga)

Christmas Plum Pudding. 1iIb. breadcrumbs, 1b. stoned raisins, lb. sultanas, llb. beef suet or lb. shreddo, llb. sugar, 20z. sweet almonds, inch salt, }tb. glace cherries, rind and juice of 1 lemon, rind and juice of 1 orange, } teaspoonful mixed spice, Lib. currants, }ib. mixed candied peel, 7 eggs, $ pint brandy, milk if necessary. Method: Clean currants and sultanas,

‘three eggs with a tablespoonful stone raisins, chop candied peel, blanch almonds, shred and chop suiet, and mix all dry ingredients in a basin. Add eggs, grated lemon and orange rind, the strained lemon apd orange juice, and the brandy. Place in greased basins, cover with a greased paper, and steam for hours.-Miss Marion Christian. Christmas Pudding. ‘Take tip. finely chopped suet, doz. doz. sifted flour, 6oz. currants, 20z. cherries, and 2oz. chopped almonds, 4oz. brown sugar, grated rind and juice of one lemon, half a nutmeg, half a teaspoonful spice. Beat fe) brandy, add to the dried ingredients, and mix with a little milk. Press into a well-greased mould and boil for at least eight hours; Remember, the longer you cook it ‘the darker it will be. If a steamer or large saucepan containing water is placed on the top plate with element turned to high, im‘mediately it boils plunge in the pudding; boil up again, then turn to low, It can be boiled for three hours the first day, and cook the required time. and then again for another two, and give it at least two hours the day it is to be eaten.--Mrg. Sinclair, 2YA. |