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(2) M.M.

- Random Jottings about Men…






THE WOMAN'S PART. Notes About School Girls' War Work. [By MARGARET OSBOENB. ] The girl of fifteen to seventeen who is at boarding school, and whose home is in the country, is clamouring to be allowed to do war-work in her holidays and finding that she is not much in demand, though her public school brother is released from school several weeks earlier than usual to do work of national importance on the land. The National Land Service Corps, which gladly accepts young women of eighteen for fruit- picking, hoeing, and general farm work, does not think that whole time land-work is suit- able for girls who have not finished growing, and county agricultural committees generally take the same line. But this year we are all awake to the value of part-time work, and to organise a gang of part-time workers in a rural district is exactly the task of the moment for girls about to leave school, and already accustomed to responsibility through the training in games and the discipline which the monitors or prefects of our modern girls' schools afford. A Possible Beginning. Let us suppose that the girl who comes to her country home late in July has a brother of fourteen and a sister of fifteen at home, and that they all of them have done a little work in a school war-garden. They could begin by offering help in the villagers' allot- ments. Probably several men who have allot- ments have been called up, and their wives are carrying on the work as best they can. Or women who have allotments are working whole-time on the neighbouring farms and are letting their vegetables spoil and the weeds grow for want of- attention. Nothing should be easier than to hoe and weed for these people; it is a neighbourly action, and a patriotic duty. But the first step is almost certain to be very difficult. No villager will like to be the first to ask for or accept help, and all will feel a. little difficulty about giv ing orders either to "our young ladies" or strange young ladies." Probably all will have their suspicions that amateur hoeing is as dangerous to vegetables as to weeds, and will expect amateur potato lifters to leave us many in the ground as they get out of it. All these misgivings are very damping to girls anxious to get to work, but they can be overcome, and if the" gang" works assiduously in its own gardens for a day or two, and induces the local shop-keeper to hang up a slate where any allotment-holder who wants help can write his or her name, a beginning will soon be made. And it will be only the beginning that is difficult; when the ice is first broken plenty of work will be forthcoming. Organising Strength. The next step is to get more workers, and a second slate will often tempt the volunteer who has not enterprise to write and offer to join the gang. Most villages have a good many girls and young women who think land- work a little beneath them. They are afraid of being classed with hop-pickers or fruit- gatherers from the London slums. But they may be persuaded to work with our half-time gang, and so may maidservants whose mis- tresses are willing to give them a little extra time out for the purpose. And then there will be a few boys home for the holidays, a few visitors to the neighbourhood, and the usual old woman of genius in whom our country villages are so rich. The girl who organises the gang will, no doubt, have a bicycle, and make it her busi- ness to ride round and collect a squad when any work is on hand. She will probably find it wise to ask workers to promise no more than a two-hour spell, and to work in shifts. making it her own duty to fit in the times of the different workers, and to fill in gaps her- self. She should find out from the holder of the allotmoent what is the work desired, and see that only that is done which has bqen asked for by the owner. The gang should not have brilliant ideas of its own on the subject of gardening. But if care is shown in this respect the gang will soon be given a freer hand. They will very likely be asked to gather and bring back vegetables with them, to feed rabbits, goats, or a pony. And their real triumph will come when some small- holder or farmer, having soon they know one end of a hoe from the other," asks the gang to do half a day's urgent work for him. CUT THIS OUT. MISCELLANEOUS RECIPES. Clear Vegetable Stock for Jelly.—INGRE- DIENTS.—Two ounces gelatine, 1 lb. vegetables of all kinds, 1 teaspoonful celery seed, 2 cloves, sprig of parsley, q- oz. fat, ten peppercorns, salt. METHOD.—Clean and slice vegetables, and put them in the pan with the other ingredients (the celery seed should be in a muslin bag). Cover and cook gently for 20 minutes, then add 1| pint water, and cook for hatf an hour. Strain the liquid, and leave it to get cold in a basin. When it is cold, skim off the fat. Colour the stock with one teaspoonful of Marmite to each pint, heat it, taste it, and flavour as required with salt and pepper and a little lemon-juice, vine- gar, or tarragon vinegar, adding to each pint of stock 1 oz. of powdered gelatine previously melted in a little of the stock. This makes an aspic jelly; for savoury jelly, omit the vinegar or lemon-juice. The vegetables can be used again for soup, and the fat skimmed off should also be saved. This jelly is very good to use for all the jellied moulds and jellied dishet; for which we give recipes from time to time. It is more attractive than jelly made of gelatine and water or packet jellies, and is also nutritious. Baked Cauliflower. INGREDIENTS. One cauliflower, a breakfastcupful of stale crumbs, one tablespoonful of warmed margarine, one raw egg, one tablespoonful of grated cheese, one teacupful (a gtll) of milk, seasoning. METHOD.—Prepare the cauliflower for boiling, and cook it in boiling salted water till tender but not broken. Lift it up, drain it well, and slice it through in halves. Lay these (cut side down) in a piedish. Mix the crumbs, eheese, margarine, and milk with the well beaten eg«, add seasoning, and cover the cauliflower with this mixture. Cover at first, and bake for about eight minutes in a sharp oven. Then uncover, and cook till the top is browned. Serve on toast. Devilled Rice.—INCREMENTS.— Six ounces of raw rice, 2 teaspoon!uls of chopped onion, a breakfastcupful of any fish, free from bones and skin, A- oz. of dripping or oil from the fish tin. a little anchovy essence, curry powder, cayenne, and salt to taste, chopped parsley. METHOD.—Wash and cook the rice till soft, but not broken. If possible boil it in vegetable stock, as this will flavour it. Melt the dripping or oil, and heat it, then fry the onion in it till a light yellow. Add the curry powder-try with £ teaspoonful the first time-and fry for 5 minutes. Then add) cayenne and salt to taste. You can make this as fiery as you like by add- ing to it extra cayenne and curry powder. Any tinned fish can be used for it; salmon is excel- [Continued at foot of next column.]


(2) M.M.