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The New Zealand Railways Magazine, Volume 10, Issue 3 (June 1, 1935)
Wedding Bells
Wedding Bells.
The executive officers and members of the Railways Head Office gathered together recently to say farewell to Miss R. M. Tipling of the Head Office staff on the eye of her marriage to Mr. Keith G. Reid, also a member of the Head Office, and to extend to them both congratulations and best wishes.
In the course of a happy speech Mr. G. H. Mackley, General Manager of Railways, made reference to the fact that this was the first occasion in the history of the Head Office where two members of the staff were to be joined in matrimony. In congratulating them on their wise choice of partners, he remarked on the able assistance they had both given the Department and the efficient manner in which they had always carried out their duties. Mr. Mackley considered the future would hold for them many of the good things of life and expressed the wish that they might long be spared to one another to enjoy a wealth of happiness in their married life to which they looked with the enthusiasm and idealistic spirit of youth.
On behalf of the staff Mr. Mackley presented the happy pair with a choice selection of stainless cutlery and silver which he asked them to accept as an expression of the esteem in which they were held, and extended to them best wishes for their future happiness.
Mr. E. Casey, Assistant General Manager, paid a special tribute of personal thanks to Miss Tipling and Mr. Reid for the splendid service they had rendered to the Department and to himself in his official capacity, and to the whole-hearted manner in which they entered into every phase of social, charitable and departmental activities. He wished them much happiness throughout their married life.
Miss McQueen, speaking on behalf of the lady members of the Head Office staff, paid a tribute to Miss Tipling's willing assistance and extended to the prospective bridal couple every good wish for happiness in their new life.
Mr. Reid suitably responded on behalf of himself and Miss Tipling, and the singing of “For They are Jolly Good Fellows” brought a cordial and pleasant ceremony to a close.
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(Photo, courtesy J. A. Barton, Taumarunui.)
The scramble for sweets at the Taumarunui Railway Employees' recent picnic.
Health Notes.
Children's Ailments.
Chicken Pox.
Chicken Pox is prevalent amongst the children at the present time. Luckily, this annoying disease usually occurs only once in a lifetime, but parents should be able to recognize it, if it happens to any of their children so that proper action may be taken. It is usually preceded by a feverish condition, and the eruption of white-headed pimples occurs on the breast, shoulders, face, scalp and body generally. The palate also is sometimes affected. It is very important that the pimples should not be scratched or rubbed by the patient, as this sometimes results in slight pitting. The irritation may be allayed by sponging the patient and applying an antiseptic talcum powder or carbolised oil to the affected areas.
Isolate the patient in a warm, well-ventilated room. Give a light, nourishing diet and copious drinks, such as water, fruit drinks, boiled water, etc.
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Sore Throats.
It is not good to treat a sore throat casually. If the pain is severe it may be a symptom of one of the dangerous diseases, in which case the doctor should, of course, be consulted. For instance, scarlet fever, quinsy and diptheria all affect the throat. If it is just the usual accompaniment of cold and catarrh, it is generally benefited by an inhalation of Friar's Balsam—a teaspoon to a pint of water.
General Treatment.—Keep in bed, in a warm, airy room, and out of draught. The nose should be kept as clear as possible. Handkerchiefs should not be used, but pieces of soft rag which should be burnt. The discharges are very highly infectious. An aperient may be given—castor oil, or some other usual medicine. Give a light, nourishing diet—plenty of drinks—water, barley water, fruit drinks, milk, etc. Soda-bicarbonate drinks may be given at the outset in an attempt to break up the cold. Take up to half a teaspoonful in a tumbler of water.
Coughs.—If there is a tickling or irritating cough, black-currant tea (made with jam or jelly and boiling water) has a soothing effect. Another good help in allaying the tickling is a mixture of glycerine, honey and lemon-juice. If a cough persists it is well to obtain medical advice.
After all, the best thing is to keep children from cold and damp, and the conditions which produce chills; warm feet are very important.
The Cooking of Meats.
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Dr. and Mrs. Buck and some of their Cook Island friends. (See article on p. 21.)
Stewing.—On no account boil, but simmer gently.
Roasting.—In roasting meat it is necessary to harden the surface and so keep in the juice. To do this the oven should be very hot at first, but as soon as the surfaces are seared the oven should be cooled off considerably.
Braising.—Braising is a combination of roasting and stewing. To get an appetising flavour, the meat should be roasted on the vegetables covered with stock. It then absorbs the flavour of the vegetables, and plenty of rich gravy is produced. First of all it is best to brown the meat in a frying pan on either side before placing in the saucepan.
Boiling.—Place fresh meat in a pan just covered with boiling water. After about ten minutes boiling, simmer until cooked.
Corned Meat should be put in a pan and covered with cold water. After the water comes to the boil, simmer until cooked.
Recipes.
The following are some economical and tasty dishes that appeal to our taste during the winter months:—
Economical Flap of Mutton.
Remove the surplus fat and bones from a flap of mutton and roll it round the following mixture: 1 cup of raw potato (cut up in small pieces), 1/2 cup of turnips (cut up in small pieces), 1/2 cup of chopped onion, 1 tablespoon breadcrumbs, 1 tablespoon lean bacon (chopped), 1 teaspoon chopped parsley, salt and pepper.
Tie the roll firmly, place in a casserole with 1 cup of stock (if obtainable) and simmer in a slow oven for about two hours. Serve with brown gravy and vegetables.
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Irish Stew.
1 1/2 lbs. potatoes, 1 1/2 lbs. stewing steak or neck or breast of mutton, 1 pint stock (or water), 1 onion (large), pepper and salt.
Cut the meat into pieces, place in a pan with the potatoes (cut into dice) and onions. Stew all together for about two hours. A few potatoes (whole) may be added to the stew about one hour before serving.
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Sea Pie.
1 1/2 lbs. lean beef, 3/4 pint stock or water (hot), carrots (2), turnip (1), onion, 1 oz. flour, seasoning, suet pastry (1/2 lb.).
Method: Wipe the meat and cut into cubes, roll in seasoned flour and fry till brown. Add the vegetables and stir in the flour, cook for a few minutes. Add the liquid, stir till it comes to the boil, remove the scum. Roll out the pastry about half-inch thick to the size of the saucepan lid. Place on top of the meat and simmer gently for about two hours. Loosen pastry from the sides occasionally, and see that the meat does not stick and burn. When meat is tender, cut the crust into eight triangles. Turn the stew on to a hot dish and arrange the crust round.
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Suet Pastry.
1/2 lb. flour, 1/4 lb. suet, pinch salt, 1 teaspoon baking powder, water to mix.
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Fish Pie.
1/2 lb. cooked fish, 1/2 lb. mashed potatoes, white sauce (teacup), chopped parsley, pepper and salt to taste.
Method: Flake the fish and mix with the mashed potatoes, add parsley sauce and seasoning. Turn into a buttered pie-dish, adding a few knobs of butter to improve the crust. Serve with mashed parsnips.
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