NOTES FOR WOMEN.

Auckland Star, Volume XLIV, Issue 127, 29 May 1913, Page 8

NOTES FOR WOMEN.

(From-Our Londonl*dy<!orrßsponaent.). HALFPENNY LUNCHES. The School and Home League, a Philadelphia organisation which is under the superintendence of a woman, has solved the problem of providing school lunches for necessitous school children at the cost of id each, and in one month alone in one school provided over 8,000. A CATSMEAT WOMAN. Amongst the tenants being now evicted from a well-known London slum by the London County Council, who are being compensated, i« a woman who for forty years has earned a living as a seller of cate' meat. WOMEN GUARDIANS. Even before last week's elections, when the numbers went up encouragingly, there "were over thirteen hundred women serving on boards of guardians in England, while in the London district alone three were " chairmen." , AN EXCHANGE OF CHILDREN. A system that will strike New Zealand mothers as startlingly novel has been in excellent working order in England ; and France for some ten years, and tliat isanexchange of English school-boys and; girls with French ones. No less than 104 were last year set out on this campaign of international education. THE PERFECT BABY. Figures prove very little, but axp useful for comparison. New York has just held a gigantic baby exhibition, organised by the Child Welfare Committee or that city, and the winner is one Joseph Keller, who wae awarded 09 per cent ot marks, so was presumably almost perfect. He is nine months old. weighs 2Ubs. is 27 inches in height, measures 19 inches round the chest and abdomen, and is considered absolutely symmetrical. RUSSIAN WO.VTEN GRADI"ATK<.

There arc hardly a!-.y women journalists in Russia, though number- of uai- j versity graduates become writers, tiie. ; ■reason for this being proluWy th.-.'. iii?| newspapers, which are mainly written! entirely for the educated *-l"i---t*-. are. of a very seriou- nature, an i imt interested in women- realms. TUit? ftp", however, lady student- 01 b»lli ari-irii" •■ | ture and engineering a! the polyclinics I PRIVILEGED WO.MK-V Women of Wyoming, in the I ruled ! States, enjoy many privileges besides! that of snffrng.e. Two of them, it may not be generally known. ;irr reprc-senw-tives in the Ixiwpt House o' | twenty o;it of tuenly-one county school j snperintrnlrn - ar. , «omen. Wyoming boast- 11 woman '.P.. Kie Stat" Superintendent vi Piiliiir Jnxtriieiinu is 11 woman, and the ec.\ al-.i provides a county treasurer: PUBLIC POSTS FOB WOMEN. It has been discovered by interested investigators that no less than 100 posts other than that of teaching (the once universal profession for educated women) are open to women to-day—a number somewhat staggering when the struggles of pioneers are taken into account. In public health work alone—that comparatively recent conquest—remarkable I strides have been made, for women may now be factory inspectors, inspectors ot prisons and reformatories (there is now one lady inspector of prisons), probation' officers (there are several already in the country), inspectors of maternity wards, relieving officers (at present only assistantsbips are open to women), inspectors of midwives. inspectors under the Infant Life Protection Act, inspectors under Shops lobulations Acts, organisers of children's care (school) committees, sanitary inspectors, health visitors (still under discussion by the Local Government Board), and managers of muuicipal milk depots. PRUNE RECIPES. ■SOME DAINTY .SWEETS. Prune Roly-poly. — Half a pound of prance will make a good-sized roll. Stew these, the stoneleirs kind, in ac little water as possible, and mash them smoothly with sugar to taste. Make a short .cruet, roll it out thinly, spread the mashed prunes over it evenly, wet the edgee, roll up, and press the edges together. Tie in -a cloth and boil for one and a-ha!f houre. putting it into fast boiling water. Prune Mould. —Jib prnnee. 40* caetor sugaT. Joz gelatine, juice and rind of one lemon, half-pint water. 2 eggs, half-prnt milk for custard: G almonds. Boil the prunes with i-be sugar and water till soft, add the lemon juice and the gelatine dissolved in a. little water, boil all again for 20 minutes, pour into a mould. When cold turn ont, cut almonde into fonr. stick into mould. Make coetard with eggß - and milk, flavour to taste, pour round mould "when cold. IPnrrre -Jelly-.— 'Waeh ilh of prance, and stew them in a pint of waicr. with 4oz loxf eugar and ihe rind of a lemon pared "thinly till the eyrup i 3 reduced *o half a pint. Dissolve ioz of gelatine in haJfpint of hot wscter, and strain the prunes through a. wire sieve into H. Mix all together and pour into a wet mould till set. Turn ont on to a glaes dish, and cover with whipped cream. This is a nourishing and favourite way nf eerving prunes, and ie excellent for children and invalids.

Prune Pudding.—Waeh twenty laTge prunee, cover them with cold water, and let soak eev«ral hours or overnight, then cook until soft in the same water. Drain, remove the stones, rub through a eieve, add three-fourthe of a cupful of sugar and vanilla to flavour. Beat the whites of three egge until stiff, add the prune mixture gradually, and half a cupful of chopped nute. Turn into a. mould—"well buttered and coated with sugar — and steam one hour. Let cool in the mould, then turn out and chill. Serve with cuataxd sweetened to taete and flavoured with vanilla. This is a. very rich β-wcet, although inexpensive and easily madft.

'Norwefrian Prune Pudding.—Jib prunee, 3 cupfuls of cold /water, 6oz engar, few drope carmine, piece crnrramon stick, rind and juice of i lemon, loz cornflour; wash pnmefi, eoak 1 hour in cold water. Put prunes and water into eoamelled-Jined saucepan with cinnamon etick and lemon rind, and einrmer v«ry slowly till coiL Strain liquid carefully from primes. Remove stor.es. crack the.m. skin kernels, and add to prunes: pick cinnamon 6tick and lemon out. Mix cornflour smoothly with a little cold -water, add to strained liquid. -Vdd sugar, boil well, stirring con-jtan-tly.j Colour a pretty red with carmine. Stir in lemon juice. Add prunee and mix in without breaking them. Pour into wet mould, and «et aside til] fiT*n Serve with cream-