SOCIAL NOTES.

Feilding Star, Volume 4, Issue 675, 6 January 1926, Page 2

SOCIAL NOTES.

Miss Margaret Hill is visiting Auckland.

’Well trained assistants in si highclass hairdressing business in London where ladies are attended to can now make up to £lO and £l2 with tip and commission.

Miss Pattie Field, of Denver, Colorado, recently appointed vice consul at Amsterdam, Holland, is the first of hot- sex. from the United States to be honoured with such a post.

With a payment of more than £15,400 in federal income tax, Mrs Sarah L. G. Wilson, of St. Louis, lias the distinction of being the largest woman tax payer in the St. Louis district.

Though she is only 21 years ot age, Mile. Odette PauvCst, of Paris,

lias been awarded the Grand Prix do Rome, the highest award in France, for her painting, “The Legend of St. Roman.”

During 1921 there were 10,259 marriages celebrated in .New Zealand. 01 these 081 bridegrooms and 1887 brides were under 21 years ol ago. lour bridegrooms wore between 17 and .18 and 47 between 18 and 19. One bride was between 14 and 15, and seven between 15 and 10, and 48 between 10 and 17.

Some of the frocks at the summer meeting of tbo Auckland Racing Club showed a. touch of autumn in tli,e composition, and the full length coat was unrivalled in style, sometimes of black satin or velour, with collar and eulTs of light-coloured fur. Lady .Marjorie Dalrymplo was in "'hlaclc and white, and Miss OrrFwing in grey crepe de chiuc, a black bat, and black satin wrap. Mrs Real wore black ottoman 'silk, with a coat to match with fur collar and cud's, and a black satin hat, with a. duster of flowers at the side. Mrs ,1. C. Coates was. in black repp silk coat, with vest and Collar of gold lame and a hat to match. Mrs V. Riddiford was also in black, with a wine-coloured coat..

MAKING HATS ON THE HEAD

The casual observer may not see a great deal of difference between the hat which is fashioned on a modelling-stand and that which is actually modelled on the head of the wearer. “Every one is wearing little felt bats that look like pudding basins,” the uninitiated will exclaim: “Where's the difference?” Put tho woman who lias critically

examined the two will sec a vast difference. Jty an expert method of steaming, the fur felts which are the

only wear just now for old and young folks alike, are made so pliable that tbev assume the contours of the head on which they are placed. And whil the steamed felt rests on madarne’s brow, the modiste deity clips and twists it until she has the most becoming frame lor her client’s face. Mending and patting the crown, clipping and bending the brim, she eventually creates a, model that lends distinction to the whole toilette.

Even the colouring is done by steam. Layer after layer of coloured powder is placed on the felt, until the tone is achieved that best suits madame’s eye and hair. Then the steaming is put into action and the colour is set so that it will be able to withstand sun and shower. The ribbon, hand and the binding arc tried experimentally on the head before they are stitched into place. And. the result is perfection!

FOOD IN SEASON. FRESH ST It A WHERRIES. Duo advantage we have with strawberries is that tlm.ec is very iitllo waste. A pound of fresh strawberries is not much lessened when tho fruit is hulled. There is more waste in oranges and. bananas and melons. Apricots and nectarines have only a little more waste than cherries, strawberries, and plums, which, according to laboratory calculations, are about equal.

All fresh fruits contain a- good deal of water, and about nine-tenths of the composition of each strawberry is water, or shall we call it juice? Cherries do not contain quit-o so much; nectarines and plums still less. Melons, water melons, lemons, pineapples, and rhubarb, as well as strawberries, all have a large proportion of water. You cannot therefore expect to calculate their virtues by ounces, because out of a pound ol strawberries you will only get more than one-seventh ounce protein, and, curiously enough, about half that amount of fat. But the old herbalists agree in saying that they are wholesome, and their fragrance is refreshing, and they arc said to abate fever, and are perfectly good for the digestion. It is a most excellent thing to provide strawberries for “perturbation of spirits,” (Why not take a basket home instead of a box of chocolates?) Clotted and fresh cream and sugar added to them make them a. perfect food. It has been said: “Doubtless God Almiglitly could have made a better berry, but He never did.” Izauk Walton quote's, this remark in his “Cqmpleat Angler,” Strawberries arc said to be good lor rheumatism, and Linnaeus long ago declared lie kept himself free from gout by eating plentifully of tins’ fruit.

LINE STRAWBERRIES. . NEW RECIPES FOR QUEEN OF FRUITS. i The strawberry season is so brief that every one likes to make the most of the luscious rod berries while they are with us. One of the best ways of doing this is to vary the methods of serving strawberries. Preserves and strawberries and cream by no means exhaust the possibilities.

Strawberry Cup—Place lib of ripe strawberries in a large bowl wiiTT 41b of white sugar and the juice of one lemon, pour over one quart of boiling water. Slightly press tho strawberries with a. fork to allow tho juice to come out. When cold strain tli rough muslin into a jug, and place on ice till required. Then serve with soda water and crushed ice.

Strawberry Salad—Choose large strawberries, remove # talks, and insert a blanched sweet almond in each. Arrange fruit oil a- bed of young, lender lettuce leaves, sprinkle ligliTTy with castor sugar and a pinch, of ground .gingjer. ‘ 'Pile on top whisked cream to which.a few drops of almond essence lias been added. Strawberries with a flavouring of almond are a delicious combination.

Strawberries Napolitaine—Tin's is a very simple way of preparing strawberries for a small home dinner, and is always appreciated. Pick, wash, and drain straw berries, place in small dish or basin liberally sprinkled with castor sugar and the juice of one lemon. Leave in a cool place tor four or live hours, giving a gentleshako occasionally as the sugar extracts the fruit juiqcs. Line the ' r bottom of a glass of.silver dish with vanilla icecream. J.ce bricks can bo purchased anywhere. Pile strawberries over the ice, add a little of

the syrup, and cover with little blobs of whipped cream. If preferred omit tlie cream on lop. Pour more of the juice and the slightest sprinkling of cayenne peppiqr. .Servo very cold.

Strawberry Relish—This is an excellent relish for cold meat, poultry, and curries. Take lib of strawberries, loz of chopped almonds, half an onion, chopped very finely, and

about half a pint'of vinegar, according to tho quantity you wish to make. Salt and cayenne pepper to taste. Mix all well together.

HOME-MADE BEAUTY PREPARATIONS.

Every woman is not in a position to spend guineas on visits to beauty parlours to be kept in well-groomed condition. But many ideal skin preparations can be made au home, quite easily -and cheaply! Boraeic Witch Hazel—Required: One ounce tincture of witch hazel, 30 grains borac.ic acid, 6oz rosewater (which may have been distilled at home from rosepelals). Ah these ingredients being liquid, they are simply put together in a bottle and well shaken. Tho lotion is now ready for use against blackheads, which must be frequently bathed with it using a swab of cotton (Wool lor the purpose. Use a fresh swab for each application. ■Hero is a useful home-made preparation for combating Heckles and sunburn—

Tartar Lotion Required : One teaspoon of lernon juice, two teaspoons ol vinegar, and 30 drops of recti lied spirits of wine. Piece these liquids in a small bottle and shake well. Paint the freckles with the lotion, using a camel hair brush, but only when the face Is quito cool.

For a Blotched Face—This is an excellent, well-tried recipe lor a Matched face, an affliction which so often assails the complexion. Take of rose water 3oz, and of sulphate of zinc one drachm. Mix well. Wet the lace with the lotion, then gently dry it. Lastly touch over with cold cream, which also dry gently off.