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Evening Star, Issue 20032, 24 November 1928, Page 21

the ‘Morning Post’). There were a few isolated cases of Bloomorism in the West End of London, and quite a number in the United States, but, despite the enormous publicity given to it, the fashion quickly expired, Mrs Bloomer was before her day, and the fact that she advocated the enfranchisement of her sex proclaimed her a hopeless crank in the eyes of her contemporaries. Could she return to earth to-day and see the costume of her newly enfranchised “ Dappers,” she would probably blush for an ago winch has so far outstripped her wildest imaginings. The marriage took place on November b. at the Momington Presbyterian Church, of Nellie Monica, second dan "liter of Mr J. Craigio, Mormngton, to Walter Booth, second son of Mrs Booth, of Mornington, the officiating minister being the Rev. W. Trotter. The bride who was- given away by hotfather, looked charming in a gown of ivorv georgette relieved with wide band of ivory satin and finished at the loft side with handsome studded buckle. The bridal veil of silk tulle and Homton lace was bold in place by a triple row of orange blossoms. The bridesmaids Miss Peggy Miller, of Green Island, ’and Miss Eva White, of Mornin "ton, were effectively gowned in powder blue georgette, with hats to match, each carrying a bouquet of pink and blue (lowers. The bridegroom’s mccc also attended as (lower girl, and wore a dainty pink tulle frock and hat to match 'and carried a posy of corresponding colour. The best man was Mr Buskin Craigio, and Mr Jack Howiey acted as groomsman. A reception was later held in the hall adjoining. Mrs Jas. Cable (Wellington), sister of the bride, and Mr Crnigie received th-> n-nests, who numbered about 120. Mrs Cable wore a gown of soft old rose crepe de chine, a hat to match, and a marmot fur coat. Mr and Mrs W. Booth left by car, the bride travelling in a French model frock ot wine crepe de chine embroidered prettily in panels, a hat to tone, and a marmot fur coat. During the evening several musical items "and recitations were enjoyed by the guests. ODDS AKD ENDS To clean black marble, mix together equal quantities of soft soap and pearlash. Apply it with a soft cloth or llannel. Leave it lor hair an hour, and then wash it off, first with warm and afterwards with cold water. Rub quite dry, and polish with a cloth sprinkled lightly witli paraffin. Nowadays damask tablecloths are once more finding favour with _ society hostesses, and the shining loveliness of polished tables are being covered with the snowy whiteness of linen. But tablecloths are liable to become horribly stained, and the worst stain of all 'is that of spilled jvinc. _ But it is possible to remove this obstinate stain by just holding the wine-marked piece of the tablecloth in a saucepan of milk, while the milk is actually boiling over the stove. The milk must bo boiling all the time. A dirty carpet is not only unhealthy, but it is also an extravagance, for dirt dims the colour and into the fabric, finally wearing it into boles. With a vacuum cleaner the care of a carpet is an easy matter, but even without a vacuum cleaner a little daily care will keep carpets dean and fresh, 'fake out any stains as soon as they appear. Anything greasy should bo ‘ covered with a paste made from toilers earth and water, loft for a day or two, and then brushed off. Ordinary stains usually come out with carpet soap and warm water. Every _ carpet should bo treated to a good airing and heating out of doors every three months. A few hints for gas cooks: Don’t leave any pot or pan uncovered, or you will require mure gas to bring it to the hud, and keep it boiling, than if the lid were on, writes an English housekeeper. Don’t forgot to lower the gas when the boiling point has been reached; a less quantity is required to keep water, etc., at that temperature than to bring it to it. Don’t light (he burner before a pot or kettle is actually on it, and light match or taper first Don’t allow the (lames to extend up the sides of the utensil—a too common form of waste. Apropos of washing up, it is an excellent plan when cooking a meal to have a bowl of water x-eady at hand to wash up as you go along. Odd cups, basins, spoons, and so on, that are used in the culinary preparations, can be slipped into the bowl, given a rinse, and left to drain, so that by tho time the meal is over they can bo got out of the way. , , i A pair ol needles can bo rendered safe to a child’s eyes by small medi-cinc-hottle corks placed on the ends nearest the eye. THE RIGHT RECIPE raspberry mould. Extract half a pint of juice from raspberries, currants, or mixed fruits. Put it in a saucepan, and whcn < it boils add 3oz ground rice; let it simmer well, and before taking it off the firo add loz isinglass and loz ground almonds or a few drops almond essence. Pour tho mixture into a wetted mould, turn out when set, and serve with custard. GOOSEBERRY TRIFLE. Required; Stowed gooseberries, halt a pint of custard, and tho same of cream or a pint of custard, a _ little pink sugar or a few glace cherries, a slice of' stale sponge or other cake. Cut tlio cake into dice, putting them in a glass dish. Rub tho stewed gooseberries through a sieve, stir the custard into the mixture, and pour tins over the cake. Whip the cream until ’ ifc will just hang on the whisk, sweeten it and heap if over tho gooseberries. Sprinkle coloured sugar, or a few glace cherries over the top, and serve. GOOSEBERRY AND SAGO MOULD. Required About a pound of gooseberries, a quarter of a pound of sago, simar to taste, one pint of cold water. Soak tht sag-> in enough water to cover it. '‘Top and tail” the "ooseborries, put them in a saucepan with the water and sugar, and stew them till tender. Then rub them through a sieve. See that the pulp is nicely sweetened, then add tho sago and cook the mixture until the sago has dissolved. Rinse out a mould in cold water, pour in the mixture, and leave it until sot. Turn it on to a glass dish and hand boiled custard with it. GOOSEBERRY SAUCE. Half a pound green gooseberries, half a cup of stock, (lour, seasoning. Boil the fruit and boat to a pulp. Add the stock, in which a little (lour has been put. Boil all together, stirring constantly. Add salt and pepper, and serve with fish, GOOSEBERRY WINE. To each pound of firm green gooseberries allow one quart water, sii"ar. Bruise the fruit, add it to the water, and stand for lour days, sthring occasionally. Strain, and to each gallon of liquid add Jib ol loaf sugar or crystals. Stir, and when the sugar is dissolved put the wine into Hie cask. Leave undisturbed for six months. Then bottle, cork securely, and use. after another six months.