NOTES FOR WOMEN.

Auckland Star, Volume XLV, Issue 186, 6 August 1914, Page 8

NOTES FOR WOMEN.

(Prom Our London Lady Correspondent:) HUSBAND AN© WJIHE' FEEBNDS. ' The Dean of St. Paul's Cathedral, addressing the Guild of PreemaifTof. the City of London at. their annual service . a few days ago, made some remarks of interest to women concerning some indirect results of th c . march of civilisation, especially Christian civilisation, whose greatest achievement perhaps had been, he considered, the friendship cemented between hueband and wife. Friendship between men, he thought, had undoubtedly declined, while that between women and women had increased. PRO-TBCTTNG THE CHILDREN. Important reforms in the Children Act of 180S are being urged by the National Society for the Prevention of Cruelty to Children. One suggests that persons who undertake for reward the nursing and maintenance of children under seven years shall first be compelled to obtain a written licence from the local authority; that in cases of suffocation of infants in bed with a person over 10 it shall he unnecessary to prove that that person was tinder the influence of drink at the time of going to bed, and that exposing an infant to the risk of burning shall ibe an offence regardless of tbe child's death or serious injury. WOMEN CINEMA '-VIEWERS." A new vocation for women, and preeminently for women of experience rather than young people, has sprung out of the immense popularity of cinematograph shows. This is the oflice of viewer—perhaps censor—of films, whose duty it is to make a flnst, selection for the individual firm in whose service she is engaged. One lady viewer, interviewed, said that she went through something like 150 series of .pictures each week. The extent of the popularity of "picture palaces" can be. guessed torn. the single fact that over a year ago over thirty well-known firms in London were engaged daily in showing series of pictures to prospective purchasers— caterers for cinema entertainments—and there is no doubt whatever that this number has increased by leaps and bounds. • ENDURANCE OF WOMEN. At a meeting held by women civil servants to protest against the findings of the Royal Commission on the Civil cService that women's work was less efficient than men's, and that women should not have equal opportunities with men, it was pointed out by one speaker, a civil servant, that women had been proved to stand excessive strain equally as well as men. No difference whatever was noticeable between men and women savings banks clerk during weeks of steady overtime, while, when special elaborate work was being prepared in the Board of Trade, and for three -weeks clerks were engaged Saturday and Sundays included, for twelve hours daily, a man was the only person to break down. In Teply to the a-r<rument that women might be. paid less than men, because they left to get married, it was shown that only 3 per cent, of the women civil servants leave each year to be married. POSTS FOR UNIVERSITY WOMEN. The "Times" made an interesting .voyage of discovery recently to various associations which index theemploynicnt of highly-educated women, and finds that though numbers of university graduates 'began by teaching, into which they fall pretty naturally, they often change this profession for others newer and more enthralling. One girl in England, for instance, who took the B.Sc. degree with honours in mathematics, taught for five years, and then determined to put her mathematical nnd scientific knowledge to practical use She obtained an i7itroduction to the British Optical Association, passed the Dioptric Grade. 8.0.A., examination, obtained the spec-tacle-maker's diploma, and found a new and pleasant career open to her. There are some university women on the stage and an honours graduate who had been for some years teaching in a convent wrote a sketch suitable for the musichall, and has had some success with it under a norn de theatre in London and in the country. Another obtained a post in a big store in Oxford Street. HOMELY FARE. SOME TASTY DISHES. Clear Ox-Tail Soup.—Required: One ox-tail, loz butter or good beef dripping, 1 carrot, 1 turnip, ] onion, 1 stick celery' 2 cloves, 10 peppercorns, a bunoh parsley and herbs. 2 quarts cold water, salt nnd pepper. Wash the tail thoroughly, then cut it up into joints, removing ail fat. Put the pieces in a pan with- enough cold water to cover them, bring to the boil, then strain out the joints, wipe fchem, and throw the water away. This is to' "blanch" the tail. Next melt the butter in a saucepan. When it is hot put in the joints, and fry thorn a good brown, turning them now and then. When they are ready drain off the butter, keeping back any gravy there may bo in the pan. Pour in the water, adding a little salt, and let it come slowly to the boil. Skim it well. Meantime, prepare the vegetables, cut them in quarters, and put them in the pan with the cloves and peppercorns. Let all simmer very gently for about three and a half hours, then strain the soup into a basin through a teocloth, and let it get cold, when skim off every vestige of fat. Lastly, heat the soup, put the small joints of the tail back into it, also any neat pieces of meat cut from the larger ones. Season carefully to tadte, and serve in a hot tureen. Welsh Rarebit. —Required: Six oz Cheddar or any rich cheese, loz butter, half a gill of old ale, cream, or milk, 1 level teaspoonful of tmadt; mustard, slices of hot buttered toast. Grate the cheese, or cut it in thin-slices. Put the.ale in a dean saucepan, make it hot; then put in the cheese, next the butter and mustard. Have the slices of hot buttered toast neatly trimmed and ready on a hot dish. Stir tho cheese mixture continuously over a gentle beat until it ihas become thick, smooth, and creamy, then; immediately pour it over the toast, and serve it as quickly as possible, or it becomes tough. Hastings iPudddng.—Required: 4 oz. flour, 1 teaspoon-ful baking powder, 1 oz. : butter, 2 oz. caster sugar, juice of 1 lemon (strained), \ ipint milk, 1 egg, 1 .pinch of salt, 3 tablespoonfoils raspberry jam, 1 tablespoon ful water, a few drops carmine or cochineal. - Sift tlie flour, ; baking powder, and salt' into a basin, | rub in the butter, and add the sugar. Beat up the egg, add the milk, and stir them with Wie lemon juice to the dry ingredients. Put tbe (mixture into a , greased basin, cover with greased paper, and steam for two hours. Turn out the pudding. Boil the jam and water, colour I .with carmine, and strain it over and i round the pudding.