MAINLY FOR WOMEN

Greymouth Evening Star, 29 June 1940, Page 9

MAINLY FOR WOMEN

ITEMS OF INTEREST

' WOMEN MUST HELP.

PEACE FROM THINKING '

Sybil Morrison, writing in December last in an English paper, says: In a recent broadcast Sir Samuel Hoare told the women of this country that there would soon be plenty of work for them and that the defence of their country is as much the business of women as it is of men. I In other words, the war of 1939 cannot be carried on without the assistance of women any more than the war of 1914 could have been maintained without the help of women. From 1914 tn 191 ft wampn worked in

all capacities in order to release men for the fighting line; they became ambulance drivers, lorry drivers, land workers, motor mechanics, bus conductors, munition workers, clerks. The only position they were not called upon to fill was the position of combatant. Women may work to support a war, but they may not kill. Why? What inherent instinct draws us back shocked from the idea of women as soldiers, sailors or air fighters? If defence of this country is part of a woman’s business then must not war also be part of a woman’s business, since defence of one’s country is war.

And yet . . . War and women. Women and war. What have these two to do with each other? Women, whose function it is to tend and cherish, to confront and console; women, whose function it is to create and bear children with infinite patience and in great pain. What have these things to do with war, the function of which is to wound and destroy? It is time, then, for women to take a hand in building up a new order and in creating the necessary conditions for peace. All over the world women are pondering on these vital things—and in thought are all things first made. Let us all add to the great volumes of thought, that will, we hope and believe, some day be translated into action—for peace.

UPHOLSTERED FURNITURE. Even the best looked after armchairs and couches do begin to look /very shabby after a time and here is one of the best methods I know for giving them “fresheners.” Choose a nice brighbday—there is nothing like a bright day for really showing up shabbiness and that is why it is best to tackle a job when it looks at its worst. If you can take the furniture out of doors so much the better. If not throw open the window wide and work as near to it as possible. Cover up all the other, furniture before you start. j Place a damp sheet all over the chair. I

Now get busy. Take a cane or carpet beat and really let rip on the chair. Remove the sheet, which will now be simply laden with dust. Now take a hard, small scrubbing brush—a hew onl'if possible^—a cheap one will do for this purpose and brush vigorously. Get into all the corners —that is the idea of using a small brush. 1 I

Next, some nicely warmed bran. Rub this all over the upholstery, especially round the head and arm rest where most of the dirt collects. Rub in a little at a time, frequently using fresh supplies. Keep it nice and hot. Now for a good brush with another clean brush. Next attend to the woodwork. Give it a good polish; inspect,the castors and renew if necessary.

THE RIGHT HAT.

USEFUL PURPOSES.

A hat should always be more than just a hat. It should be an adorn- ■ ment which not only sits upon the [ top of your head, but also adds to the j attractiveness of your hairdressing • and your face (says the “Sydney Morning Herald” women’s supplement). Not only should it enhance the most beautiful features of your face, but it should also conceal those which are not so attractive. In other words, it should make your face more interesting 'and more correctly proportioned. With a short bob, which shows half the ears, you will have to select a small hat. You can select one which tilts forward or which is worn off the face. That will depend upon the manner in which your hair falls on the cheeks. If the short ends of the hair are falling forward, those giving softness to the cheeks, you can wear the hat well back from the face.

With & long bob, which frames your face and falls down upon the shoulders, you can wear hats with or without brims, but they must not be those tiny hats which sit upon the top of your head. Your hair is too long and shaggy for this type. The hat must cover quite an amount of your head, otherwise your face will lack balance. You can wear an offthe face hat with a wide brim, which can either be swept upwards in front or downwards to shelter the face.

If you wear your hair up in the front and down at the back, or up in the front and semi-shingled at the back, as is at present the fashion, you will then appear best in a hat with a brim. It can be wide or narrow, turned up or down. The crown of the hat should be small. \

A BRIGHTER STYLE “HERE COMES THE GROOM.” I Something new in the way of wedding reports has been produced by the I “Storm Lake Pilot-Tribune,” lowa, United States. Deciding to give pride of place to the bridegroom, instead of to the bride, the paper reported a local ceremony in this way:— “Mr. Hiram Norcross became the [bridegroom of Miss Emily Lewis in a , pretty ceremony to-day. As the i groom appeared he was the cynosure of all eyes. | “He was charmingly clad in a goingaway three-piece-suit, consisting of coat, vest, and pants. A pretty story was current among the guests to the ! effect that the coat was the same one [worn by his father and grandfather ion their wedding days. j “The severe simplicity of the I groom’s pants was relieved by the .right pant leg being artistically I caught up by a hose supporter, repealing a glimpse of brown holeproof sock above the genuine leather shoe. ;Blue galluses (braces), gracefully curved over each shoulder, were attached to the pants fore and aft, while a loosely-knotted blue tie rode under his left ear above a starched collar with delicate saw-edging. . . . “The presence of the bride was also observed by many.”

TARTLET FOR TEA. AN UNUSUAL RECIPE. Now that the family is depleted in size you may not feel justified in making the usual large cake which the household demanded hitherto, and an interesting alternative is tartlets. There is'just no end in the variety you can make, and they take a very little while—as well as using up odds and ends from pie-crust trimmings. But break away from perpetual jam tarts. lastead, try unusual ideas, such as prune tartlets. They are excellent for serving at afternoon tea. Soak and cook prunes in a very little sugar and water for not more than five minutes. Crack open and remove the kernels, chop these up, and place on one side. Leave prunes and juice to cool. Prepare and line patty pans with pastry. When fruit is 'cold place in the tartlet without juice but with half a teaspoonful of golden syrup or black treacle—the latter is best—and sprinkle on the chopped kernels. Bake in a fairly quick oven. Many other dried fruits, can be used in a similar way either whole or chopped. Tinned fruit, such as an oddment of pineapple, chopped very finely, can serve as a teatime tartlet for a change.

MARMALADE MAKING SEVEN RULES OF WISDOM 1. When tying down marmalade covers, damp the string. The knot will not slip in the process and when dry the string will shrink and tighten. 2. Cut squares of good quality tissue paper rather larger than the pots and dip the squares in milk; place them over the marmalade while it is still hot. Handle gentle to avoid tearing. When cold the paper will form a parchment top. 3. Be surp and let the cut-up rbid stand for at least 18 hours before boiling. 4. Do not attempt to make marmalade in your odd moments—more marmalade has been spoilt in this way than any other, The quickest recipe should be regarded as a job requiring concentration and time.

.5. Warm all jars before pouring in the marmalade. 6. Well fill the jars., ' 7. Wipe each jar carefully outside—nothing is more irritating than stored sticky pots of marmalade—or any other preserves for that matter. WANDERING TOOTH. A rare abnormality is the wandering tooth, says a writer in a United States medical journal. In 1932 not more than 100 cases were known to the medical profession. The wandering tooth is an excess one, which cannot take its proper place in the mou.th. So it seeks another, position, and, in most cases, finds its way to the nose. A tooth in the nose may cause all sorts of unpleasant effects—asthma, difficulty in breathing, and severe pain. But once located by X-ray, it is easy to remove the trespasser.

CLEAN LAMPSHAPES. — Discoloured lampshades, like dirty lamps, are not only unsightly, but uneconomical, and should be banished immediately. If the shade is only slightly soiled, here is a quick and easy way to/clean it. Brush the top dust off lightly and then place the shade on a newspaper on the table. Take a handful of fine oatmeal, pour it into a saucer, and have handy a small wad of cottonwool. Dip the wool in the oatmeal and rub gently all over the shade with a circular motion.

Many shades may be too dirty for such treatment. These can be repainted. Clean first with a damp rag wrung out of warm soda water. Use only the very palest pastel shades in order not to absorb light. Buy the special paint for painting on parchment —it is quite cheap, and can be bought at most art shops. If the shade is plain you can often have a completely “new” shade by stencilling a design on it and painting that in nice bright colours if possible to pick out a predominating colour in the room. REJUVENATING BEDSOCKS.' When hand-knitted bedsocks begin to wear thin a great deal of wool is required to darn them. Both time? and wool may be saved by patching instead of darning. Patches may be cut from the ankle portions of wornout bedsocks and used to strengthen weak places in newer parts before they actually give way. - The patches should be herring-boned by their edges to the weak places and also lightly caught to the socks by darn-ing-stitches. ’ / ONION SOUP.

Peel and chop four large onions and fry then in a little butter without browning them. Add one tablespoon flour, stir well and then add gradually one and a-half pints stock. Bring to boiling point and simmer for a few minutes. Skim well and add salt and pepper, two bay leaves and three celery stalks cut into fine dice. Simmer for one hour or until vegetables are cooked. Add two cups of milk and thicken with one dessertspoon cornflour diluted with a little milk. Season with a little nutmeg and serve with sippets of toast.