THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2438, 1 March 1909, Page 7

THE LADIES’ WORLD

/ "SOME RECIPES. Apple Dumplings.—Take some finely sifted flour, and half the quantity of suet very finely shredded, and well freed from skin. Mix the suet and flour, and add a pinohyof salt and a little baking powder,- with sufficient milk to make it of the right consistency. Ivnead it well, and roll it out to the thickness required; Divide the paste into as many pieces as are retp qiiired for the dumplings. Take some apples, ,pcel, core,’ and sWmkle 'them-with moist- sugar. Cover apples with the >paste, and join the edges carefully. Tie each dumpling up in a floured cloth, and boil for about an hour. Untie them carefully, and turn them out without breaking them. Stick two or three cloves in each apple. - Lemon Snow.—. Boil together a. teacupful of sago, two cups -of water,two table-spoonfuls of sugar, and the rind of one lemon,. "When the sago is perfectly cooked and tender, add the juice of two small lemons, and when nearly cold the stiffly beaten whites of two eggs. A custard may he made from the yolks of eggs, and handed in a jug. Hot Cross Buns. —A prize recipe: One and three-quarters of a pound of flour, quarter of a pound of lard, quarter of a pound of .white sugar, half a pound of currants, one and ahalf ounces of German yeast, and spice. Rub lard, sugar, and currants' into-flourj dissolve yeast in one pint of Ararfh water, stir it into the flour, lpt- it stand for six hours to-rise, then up into small buns about one and a-half ounces each in weight. Put them on tins in a warm place to prove for half an hour before baking in a hot oven. This mixture will make forty small buns. Apple Compote.—Peel and core some good apples, and throw r into cold water. When all are peeled arrange in a stew-pan so as not to touch each other. Pour half a pint of water over them, add sugar and lemon-rind to taste. Stew gently without the cover £or 40 minutes. Take out the apples so as not to break them, boil the syrup to reduce it, and strain over the apples. When cold ornament each apple with a little red currant jelly and a few strips of blanched almonds. Conway Pudding.—Mix five tableepoonfuls of flour with half a cup of cold sweet milk, and a very little salt. Stir this into one and a-half pint of boiling milk, boil for one minute, stirring constantly. Remove from the -fire until lukewarm, add three beaten eggs, stir until it boils, and eat with cream and sugar. Stuffed Beefsteak.—Take a thick steak and beat it well, lay flat; spread with chopped onion, sage, mashed potatoes, pepper and salt, roll up and bake. Serve in a border of mashed potatoes, with good gravy. Stewed Chops.—Take a chop from the .neck or loin of mutton, cut rather thick, trim it neatly, leaving only a little fair on it. Flour it well, and sprinkle lightly with pepper and salt, place in a stew-pan with a teaspoonful of rice, and sufficient cold water to cover it. Bring to the boil, and let it, simmer very gently for one hour. onion is liked, a few slices and a sprig of parsley may be added. A CHINESE LADY. the new Chinese Consul arrived at Wellington on Wednesday from Sydney - and London he brought with him his wife and a very livejy little daughter, Gertrude. The" party are staying at the Grand Hotel, and hope soon to find a house where they can settle down. The search for this house was begun and one wonders what new arrivals will think of WelOmgton’s styles of domestic architecture. ’ During the past year Mr and Mrs Hwang have been living at the Chinese Legation in London, but forseveral years before that they lived in the United States. Mr Hwang took his degree at the Baker University, Kansas, as well as at Columbia, and for a year Mrs Hwang also-, studied at Baker College. She is a - gentlelooking lady with a pretty, soft <oice, and she has taught her little girl to speak English beautifully. In fact wAvhcii the -child goes to school she will ■"i, probably find herself far in advance ~uf many Tittle girls of her own age as far as reading and writing are concerned, for she loves readfhg, and fairy-tales charm her. Slip is lookino- forward eagerly to ’school in New Zealand, and the companionsmp of children of her own age. - The child was born in America and brought up with little American companions. Mrs Hwang -had not much to say about the desire of the-modern Chinese girl for the higher education. There are Wfiv very excellent schools for girls in China she says, but -when she lost visited China, after some years spent in America, it was during the vacation, so ’she had no opportunity ot forming any opinion of the schools roi herself. Mrs 'Hwang comes to New Zoaland almost as a pioneer, for there arc so fat, it appears, only ten 01 twelve of her countrywomen in tiio whole of the Dominion.