Eve's Vanity Case

Feilding Star, Volume 11, Issue 4181, 2 March 1934, Page 2

Eve's Vanity Case

MOCK WHITEBAIT

One egg, 2 small potatoes grated, 1 desertspoon grated cheese, 1 tablespoon of milk, 1 teaspoon of flour, pepper and salt. Beat egg, flour and milk together. Add potatoes and cheese. Make into small fritters and fry in smoking fat.

XAIViiNG THE BABY

Historians, one of these days, may forsake dull archives and dry statistics for research into the illuminating pages of the more personal and romantic records at the office of the registrar of births deaths, and marriages. Turing back the pages they will find in the hundreds of names registered as Elizabeth and Margaret Rose the fact that there had been a royal christening in 1926 and 1930. They will also find hundreds of Melbas and Marienes. Australian history was given a fillip with the marriage of the Lord Mayor, Councillor Gengoult Smith with -Miss • Cynthia Brookes, and already local christenings have taken colour from the event. Since December 6 twelve babies have been registered at the office of births anj deaths as Cynthia. One baby was registered as Cynthia Gengo ult. PRETTY SHOULDER EFFECTS TRANSFORMIXG TOUCHES An evening dress may be cleverly rejuvenated by filling in the neck with a high, draped yoke and detachable cape sleeves. They are gauged to fit the arm tops, then sewn to bands which in turn are fastened with diamante buttons to the gown. Again, a dance frock can be given a now appearance bv the addition of thin loops of velvet to the shoulders. WITCHBALLS FOR THE PALACE Both the King and Queen have lately succumbed to the charm of witchballs, and several arc now hung in their private apartments at Buckingham Palace. The Prince of Wales introduced them to liis parents, and lie was charmed with two that he saw in the late Sir William Orpen’s studio in The Boltons. One of these was a mo Jem. one; one was a. hundred years old, made in the time when there was no doubt in the minds of people that they helped to ward off witches and the evil eye.

TO CORRESPONDENTS

The Lady Editor wifi be pleased to receive for publication in the Women’s Realm items of social or personal news. Such items should be duly authenticated and engagements must bear the signatures of the parties.

SOCIAL NOTES

Mr arid Mrs H. G. Freeklington and daughter will spend the week end at Taihape.

Mr and Mrs George Haggitt are visiting Mr au l Mrs David Bell at “Strathspey/* Kimbolton road.

Mrs Frank Twigg and her children and Mrs Walker of Napier returned home by car yesterday after several months spent in Feiiding.

WEDDINGS

WILSON —PE IH’ETT

The pretty little church of St. Thomas at Sandon, was the scene of a quiet wedding on Tuesday morning, February 20th, only near relatives of the bride and bridegroom being present. The contracting parties were Phyllis Mabel, seventh daughter ol Mr and Mrs J. H. Perrett, “Candown,” Sandon, and William Wilford, eldof son of Mrs and the late Mr Horace Wilson, “Rotowhero,” Bulls. The church was very prettily decorated by friends of tlie bride with hydrangeas of various colours, the predominating colour being blue. The bride entered the church supported by her father, wearing a blue autumn suit with model bat to tone and carrying an ivory-bound prayer book with parchment satin book mark and spray of orange blossom attached. The bridesmaid, Miss Peggy Johnstone, was gowned in an autumn model gown of morning glow with fawn model hat and laced bouquet in beautiful autumn tones of zinnias, cannas and gladioli. The bridegroom was sui>ported by Mr Fred Gorton as best man. The happy couple left the church by motor car on a tour of the North Island. Amongst those present were: Mrs Horace Wilson, mother of the bridegroom ; Mrs Moore (Christchurch) sister, and Mrs Wilford (Wanganui) grandmother, of the bridegroom; Mrs Lewis (Wanganui), aunt; Mrs J. H. Perrett, mother of the bride; Mrs F. M. Bradley, Mrs B. K. Thompson, Mrs Francis McLean, Mr s K. W. Clapliam, Mrs Selby D’Atli, Miss Dulcie Perrett (sisters of the bride).

AUSTRALIA’S BIGGEST

LITERARY BARGAIN Every woman is at heart a keen bargain hunter. But does she know that there is an unuisual bargain waiting for her—one that does not actually clothe her, but teaches and instructs her in acquiring taste in her dressing; cultivates and stimulates her mind; and, above all, increases her knowledge of housewifely lore. Such a bargain is Every lady’s Journal, which lor the small sum 6d, is packed with all the things that women love. In the February issue a famous Film Star talks on that absorbing subject, “Fashion.” Rosita Forbes answers Beverley Nieholls, and says: “There is nothing wrong with women’s dress.” Are you interested in English news? “Londoner’s** letter, bright and newsy, will bring you in touch with tlie Homeland, and you will enjoy it Stories by well-known Australians such as Bernard! Cronin, are excellent read ; and crochet, tatting, knitting and lovey fancy-work make work for busy fingers. The very newest recipes, articles on mothercraft and child psychology, add further interest— and remember, you get it all lor sixpence. Everyladv’s Journal has a fine Pattern Service. Enclosed in the February issue are five delightful Free Patterns: An afternoon frock, evening frock and jacket, smart beach pyjamas, and trousers for small boy’. Tliere- are nine pages of the very newest and up-to-date styles from which you may choose your outfit, and they are cut in five sizes. Two of these pages are bargain sixpenny patterns. Two of them are styles

actually worn by 7 famous film stars, and these an 1 five other pages of fashion are 1/- patterns. The kiddies’ page of 6d patterns has been a blessing to many mothers. Eyerydady’s Journal lor Febmaiy is now on sale at all newsagents

KEEPING FOOD FRESH

HINTS FOR HOT WEATHER

Summer is a trying time lor the housewife, for eveiy recurring hot spell brings her up against the problem of keeping food fresh and palatable. It is a problem that is solved easily enough in households that boast an ice chest, but for the hundreds of women who cannot afford luxury and those country housewives who could not procure it lor love nor money, it is a constant source of worry'. It is the meat, butter and milk that give the most trouble. An excellent plan is to wipe the meat over with vinegar and water, and to spread it with pieces of raw onion. If it is then placed in a sale in a cool corner of the larder, it should keep perfectly fresh for t\vo or three day 7 s, even in tb e very 7 hot weather. Before you cook the meat rinse it m cold water and remove the onion slices. Meat that is to bfe boiled can be rubbed over with salt to keep it fresh till it is to be used. ; It is important, too, that the ducat should be hung in hot weather, not simply set on a plate in the safe. If the meat is hanging—in a current of air if possible —the air can circulate all round it, thus helping to keep it cool and fresh. If you want to keep meat for a day of two in the very hottest weather, though the safesv course is to partly 7 cook it as soon as it comes, and then put it away in the sale till it is needed. Jf you are not sure that the meat is perfectly 7 right, wash it over with yincgar and water. There are various hot-weather measures lor keeping butter fresh and firm, Keep it in an earthen cooler if y 7 ou have one; or stand it ill a basin inside another basin filled w ith w ater, with a cloth over the top and the ends just touching the water. Yet another method of keeping it fresh is fo knead it well in cold water till the butter milk is extracted, and then put it into a wide-mouthed glazed jar with a firmly-fitting cork, invert this jar in another and pour into the outer jar sufficient cold water to exclude the air. In each case the water should be changed at least once a day. Butter that has become rancid can be sweetened quite simply. Melt it and skim it carefully, and put into it a piece of broad toasted a nice brown. Leave the toast in for about five minutes, then remove it and leave the butter to set, and y 7 ou will find it is perfectly 7 sweet and fresh. Another way 7 of sweetening, rancid butter is to put it to soak for about two hours in cold water to which a pinch of bicarbonate of soda has been added. A pinch of carbonate of soda can be used to keep milk fresh and sweet. Add the soda—or salt can be substituted—as son as the milk arrives, and as an extra procaution if you like, wrap the bottles o r jugs in cloths and stand them in a basin of cold water with a cloth over the top and tlie ends trailing in the water. Cheese will keep moist if it is wrapped in a cloth that has been wruno- out in vinegar and water. It should be kept in a dry place, or else oatmeal should be sprinkled round the dish to absorb tbe moisture. Dripping and- lard should be Kept, in earthenware basins, and suet can be kept tor a very long time if it is melted down in the oven and put into jars. Another method is to remove all skin from the suet, to sprinkle salt over it, and to hang it in a bag in a cool, div place. Sprinkling well with Hour is also a simple way of keeping suet fresh. Eggs keep better if they are placed in an egg stall ]. with the pointed ends down, while yolks of eggs, left oyer when tlie whites have- been used in cooking, can be kept for several days if they are put in a basin, just covered with cold water and stored in a dark, dry place. Bread keeps fresher in hot weather if it is wrapped in a damp cloth. Vegetables should be put iu a stand so that the air can circulate freely round them, and greens (lettuces, cabbages etc.), keep best if the leaves are washed well and then wrapped in a dry cloth.