WOMEN’S WORLD.

Manawatu Standard, Volume XLVII, Issue 9, 8 December 1926, Page 15

WOMEN’S WORLD.

In his speech at the opening of the Upper Hutt flower show yesterday Sir Joseph Ward stated that Lady Ward was now much improved in health.

The death has occurred at Auckland of Mrs F, J. Cooper, at the age of 76 years. Deceased was the widow of Sergeant-Major G. E. Cooper, formerly 'of the Imperial , forces, and came to New Zealand in the early fifties with her parents, being married to Mr Cooper in 1870. She had some exciting experiences, as she accompanied her husband all through the war with the Maoris, including the Poverty Bay 'massacres, during the Hauhau disturbance^ USEFUL HINTS. English pound cake.—Take lib butter, ljlb flour, lib pounded loaf sugar, lib currants, nine eggs, 2oz candied peel, ioz citron, Joz Jordan almonds and spice to taste. Work the butter to a cream, add the sugar, then the well-beaten yolks of eggs, next the flour, currants, candied peel (which should be sliced), then the almonds (blanched and chopped). Mix all well together, whisk the whites of eggs and blend thoroughly with the other ingredients. Beat the cake well for 20 minutes, and put it into a round tin, lined at the bottom and sides with buttered paper. Bake for two hours or another half-hour if necessary. Be sure the oven is well heated before putting in the cake, otherwise the fruit will sink to the bottom. A glass of wine or brandy will make the cake richer, and it will keep better. Tomato soup.—-Peel and slice 21b of

ripe tomatoes and two onions. Melt loz butter in a saucepan. Fry the onions slowly, then add the tomatoes, cooking gently with the onions. Poulin one quart of boiling water, a small bunch of parsley and season to taste. Simmer gently for half an hour, then pass through a sieve, rubbing the tomatoes with a flat wooden spoon. Put the puree in the saucepan again, with loz butter, rolled in flour to thicken, and boil till done. ■ Raisin biscuits.—Take 1 cup choppedraisins, 2 cups self-raising flour, £ teaspoon salt, cup milk, 2 tablespoons butter. Sift the flour and salt into a bowl, add the butter and rub in very lightly. Add enough cold milk to hold together; add the raisins and mix. Place the dough on a floured board, roll or pat with the hand until 1 inch thick. Then cut with biscuit cutter and brush tops with cold milk. Bake in hot oven 20 to 25 minutes. Braised steak.—Brown the steak 17y frying in a pan, add some sliced onions and make a good quantity of gravy with both. Add pepper and salt to taste. Place the steak in a saucepan and pour the gravy over. Let simmer slowly, not under two hours. Make plenty of gravy, as no more water is added to this. The toughest of steak may be used up by this method and will become quite tender by slow cooking. Australian delight.—Soak 2oz gela-

tine in a cup of water till quite soft. Add 21b sugar and boil for 20 minutes. Add flavouring, divide into halves and colour one half pink. Pour into a damp dish. Leave for about a day, .then cut up and roll in icing sugar. To wash cut glass.—Cut glass should be washed in lukewarm water which has been softened by the addition of soap, ammonia or washing sodq. Butter-Scotch.—Take 3 cups white sugar, a cup of water,- l cup vinegar (or i teaspoon cream of tartar), 1 tablespoon of butter and 8 drops of extract of lemon. Boil without stirring until the candy will snap and break. Before taking from the fire add J teaspoon of soda and pour into buttered tins. Nuts may be used with this mixture. Salmon au gratin.—Take 1 cup of tinned salmon, 1 cup of butter, seasoning to taste, and fill a casserole; cover with bread crumbs and grated cheese, then slowly add a pint of water, stirring carefully to make quite smooth. Dot with butter and bake a nice light brown. i Fruit cup.—To 2 quarts of water add lib sugar; make into a syrup, then add passion-fruit. Boil for 15 minutes, then strain. Cut up into pieces fruit in season; if procurable add strawberries, loganberries, .etc.; mix all together, then pour the boiling syrup over the fruit; add a little lemon juice. Cover and put in a cool place to allow the fruit to blend. Then strain. To remove grease.—To remove a butter spot from georgette frock place a small piece of brown paper over soiled part, then press with fairly hot iron. Or wash the whole frock in petrol; there is no danger if the petrol is kept away from lights. Do not rub, but squeeze the frock gently and dry on a dress hanger. If the spot only is washed, the petrol leaves a dirty mark. All silk'frocks are best washed in petrol. To renew linoleum.—Old linoleum

that shows signs of wear can be given a new leaso of life with a coat of paint., To remove tar. —To remove tar from a crepe de chene frock rub with lard, leave for short time, the rub with turpentine, then benzine. How to wash lace.—Never rub lace if you want it to look well after washing. Cut up white soap and make a strong lather with hot soft water. Add the tablespoon each ammonia and turpentine to two quarts of water. Drop the lace in and cover with the liquil. Pound gently with a wooden spoon for about two minutes. Lay aside the pounder, examine the lace. If not cletan pound a little longer. It will not take long to cleanse even the dirtiest piece of lace in this manner. When thoroughly clean pour off the water and cover again with clear hot soft water, pound for a few seconds in order to free the laco from the suds, then pour off the water. To remove mildew.—The best method for removing mildew from white cloths; First wet the article and then thoroughly rub affected part with yellow soap. Leave soap on, and then place on lawn in the sun and leave all night and repeat daily until mildew disappears.