WOMEN'S WORLD.

Manawatu Standard, Volume LI, Issue 27, 2 January 1931, Page 11

WOMEN'S WORLD.

(By “GERMAINE.”)

jY Mr and Mrs L. Gorton, of Feilding, are visiting Wellington. Mr Gorton is playing in the Miramar golf tournament. I Miss Slattery, of Wanganui, is the I guest of Mrs Duncan McLean, Marjr. ton. ad Mrs Beardsall. of Lower Hut, is the guest of Mrs Herbert Siefert, Palmerston North. Mr and Mrs Edgar Jenkinson, of n- Gisborne, are the guests of Mr and EL Mrs J. E. Jenkinson, Feilding. s’s Mrs J. W. Fergie, of Wellington, has been visiting her mother, Mrs G. “ 8. Rumble, Carroll Street. Miss Armstrong, Plunket nurse, at Folding, has been visiting Mrs It. Pratt’, Napier. : ; Mr (i and Mrs G. H. Lusky, of Fitzhe'rbert Avenue, Palmerston North, are tlfe guests of Mrs Lusk's parents, Mr and Mrs David Latimer, Mount Eden, Auckland. Mrs and Miss Pearpoint, of Sed- * don, and Miss D. Garrick, of Christchurch, are the guests of Mrs S. Con- . nell, Feilding. Mrs W. McNab, of Ngaio, Welling--5? ton. has been visiting her sister, Mrs X G. J. Fitzpatrick, of Feilding. <g> Miss Eileen Geary, Feilding, and <g> Miss Molly Petrie, of Wellington, are <£> to spend a holiday with Mr and Mrs <g> C. Kedivard, at Paekakariki. <s> Mrs J. Stevenson, of New Plymouth, <•> and Misses M. and G. Orlowski, or <s> Dunedin, are on holidav at the beach <t> at Paraparaumu with Mr and Mrs A. <s>' McKegg. <3> The engagement is announced of Jean Edna, eldest daughter of Mr and Mrs P. D. Wills, Palmerston North, to ® John Victor, youngest son of Mrs and the late Mr H. Hoffeins, of Masterton. X Successful candidates from PalmerX ston North in the State examinations X for midwives and maternity nurses, X which were held last month, include X Misses Edith Black, Jean G. Hollis y and Phyllis E. Donkin, who passed a with 75 per cent of marks or over in a the maternity section, and Miss Vioa let M. Hyde, who gained a pass. All are at the Palmerston North maternity annexe. Mrs Emily Tnlke, of Halcombe, who ts> died in the Palmerston North Hos- §> pital a few days ago, is survived by her husband and a family of two sons, <s> Messrs Ernest and Paul and six $> dauglrters—Mrs A. Sterne (Halcombe), Mrs Ellery (Bulls), Mrs Aagaard $> (Stratford), Mrs A. Kreiglier (Hals> combe), Mrs Higgins (East Coast) and Mrs W. Hughes (Halcombe). The deceased lady would have been 81, had X she lived until this month. $> INDIA’S PRIZE BEAUTY. Miss Nadu Madairi can thank an X Englishman with a keen eye for femX inine beauty for her recent elevation X to the coveted position of “Miss InX dia” (states an overseas paper). On X the day that this young man, holding X a minor position in a government of- ? fice, saw her emerging from the porx tals of a Hindu temple, every city. £ town and hamlet in India had picked x its “most beautiful” girl to compete x in the nation-wide contest to pick the x fairest girl among the country’s mills lions of young women. And it was x generally conceded that a girl from x Calcutta, a dancer, would capture the x title from the thousands of entrants, x Unofficially, this girl was the most ravishingly beautiful young woman in the country and was known on the > stage as “The Pearl of India.” :> The moment the Englishman set > eyes on Nadu he was struck by’ her de- > licate beauty, and by the graceful > manner in which she carried herself. > His appraising eyes also observed, by > her garments, that she was a member ►> of one of the highest castes. He took the liberty of introducing himselL to the young woman, and of explaining to her why he had stopped her when she was coming from her daily devotions. At first* Nadu 3 thought herself the object of a forward young man’s spontaneous ad- i miration, but the man had the appearance of a gentleman, and she . listened attentively while he told her ; why she should enter the beauty con- ' test, and, perhaps, bring honour to ( her native city, as well as to herself, j * Next day Nadu Madairi sat on a , stage with several hundred other j comely young women, and to her , amazement and delight, went home f that night with the crown of “Miss , Bombay” concealed in the folds of her j tunic. The judges had wasted little , time in eliminating less beautiful en- < trants by the score, and unanimously s awarded the honour to the Hindu girl, j after weighing her charms against ( those of two other semi-finalists, who j quit the stage in high dudgeon at be- ] ing rejected for a last-minute entrant. ( A few days later “Miss Bombay” . paraded across the same stage with . some fifty girls from every part of India, among them the Calcutta dan- ■ cer, who smiled confidently at the . • judges. But that smile changed to a j • petulant and mystified frown when, ; , with all the other aspirants eliminat- ( j ed, the nation’s beauty crown was placed on the sleek, dark head of Nadu ] Madairi. , ] SCENTED SHOES. ] 5 Within the past few yearn, manu- j ‘ facturers of footwear for women < have showm a truly surprising ingenu- j ity in the designs of their products i and in the materials from which they c have fashioned them (says an Ameri- 1 can writer). Besides leather shoes, r members of the fair sex have been £ able to satisfy their vanity in wearing i shoes of satin, silk, snake.skin and j many other materials never before j used in the making of footwear. But this year the shoemakers have outdone ]. themselves and delighted fastidious j femininity with modish kidskin shoes v scented with delicate perfume. In g fact, they promise that they soon will o be able to supply shoes exuding the b fragrance of Milady’s favourite scent. Of all the various kinds of leather used for making shoes, it was found that kidskin seems best suited to the scenting process, and most of the new perfumed pumps and oxfords are .fashioned of kidskin. . Scented shoes .'seem more appropriate for evening Ijwear than for street wear, and with f ( |pne or two exceptions the innovations ■in feminine footwear are intended to " be worn at night with dinner dresses • or tl filmy evening gowns. If the idea be- a i comes popular as 6hoe manufacturers or hope it, will, it is probable that, street shoes, and even sturdy brogues for sport wear, will join the odorous ar- W( fay, and be scented with less -delicate ar hd more appropriate perfumes dis- m tilled, perhaps, from the ferns and q flowers of the forests and fields. J

;, WEDDINGS. 1 HUTCHINS—BALL. e A pretty wedding was solemnised at - All Saints’ Church on Monday evening, December 15, 1930, when Winifred s Oliver, only daughter of Mrs G. Ball, -, of Grey Street, Palmerston North, was married to Lionel James, second son of f,Mr and Mrs A. G. Hutchins, also of 1 1 Palmerston North. The ceremony was ’ performed by Rev. Canon G. Y. Woodward, Mr J. Holmes Runnicles presid- ’ ing at the organ. The bride, who was given away by .j. her brother, wore an ankle-length frock of ivory satin. True lovers’ knots embroidered in tiny pink pearls and 1 a spray of orange blossom wero the only trimming. Her hand-embroidered tulle l ’ veil, which formed a long train, was £ held to her head with a coronet o, orajige blossom. She also wore ivory satin court shoes and her bouquet or pale pink roses, sweet peas and delicate ferns made an effective finish to a charming toilette. There were three bridesmaids in attendance, Miss Freda Pedder (chief), Miss Hazel Ruscoe, of 8 J Wellington, and Miss Sydney Gardiner, of Palmerston North. All three * i maids wore frocks of primrose satin 3 with summer felts and shoes to tone 3 and carried bouquets of cream roses with touches of lemon and mauve and , maiden hair fern. Little Lorna Hutf chins (sister of the bridegroom), was i also in attendance, wearing a dainty * frock of mauve satin made with cape , collar, trimmed with primrose satin, j She also wore a Dutch cap of silver * lace and shoe to tone, and carried a ’ posy of lemon and mauvo violas. The ' duties of best man were carried out by * Mr C. Brownlie, the groomsmen being - Messrs E. G. Spraggon and J. F. Dono- * van. i After the ceremony, the reception > was held at the Broadway Lounge, j where oyer seventy guests spent a 1 most enjoyable evening. The tables 1 were very daintily set out and orna- * mented with artistically arranged pink L sweet peas. Mrs Ball received her guosts wearing a black celanese frock with flesh-pink vest and cuffs. Her ) hat and shoes were black and her - bouquet was of pink roses. The bridegroom’s mother was attired in a navy i blue crepe-de-chine frock with hat and * shoes to tone, and she carried a boui quet of red roses. The happy couple ■ left later for the north, the bride " travelling in a blue celanese frock with 1 hat and shoes to tone. She also wore * a handsome coat, the gift of the bride- * groom. The gifts to the bridesmaids wero cut glass scent' bottles mounted with silver. Mr and Mrs L. J. Hutchins, who will in future reside in Palmerston North, received many beautiful presents and also cheques. McWilliams—mair. An interesting wedding was celebrated on Tuesday afternoon at St. John the Baptist Church, Hunterville. The bride was Marjorie Winifred, second daughter of Mr and Mrs S. A. It. Mair, Hunterville, and the bridegroom T. Harrison McWilliams (of flying fame). With its decoration of flowers in shades to lend with the frocking of the wedding party the church provided te prettiest of settings, an exquisite bell of roses completing the scheme. Tire service was choral and the officiating clergyman was Rev. C. R. Kreeft. The bride was given in marriage by her father, and was attired in a robe of cream crepe chiffon cut to a V at the hack where it was finished with a bow, the softly shirred bodice showed full length, tight fitting sleeves and ( a berthe collar The skirt was very long and full flared and from a coronet of orange blossom her veil, arranged well back from the face, swept in a misty cloud of tulle to form a train. A string of beautiful pearls gleamed at her neck and a sheaf of , Christmas lilies was carried. The • bride was accompanied to the altar by , a bevy of maids. Misses Catherine , Lewis, of Fordell (chief), Joan Wheeler (Wellington). Marea Bailey i (Kiwitea) and Keitha Mair (Auck- ] land), who were dressed in artistically designed frocks of uncrusliable silk net in delicate green, shell pink and lemon shading. Moulded to the figure the i short sleeveless bodices were fashioned 1 of net tucked in alternate colours and 1 finished'' with little coatees, while the 1 voluminous ground length skirts were c of six layers of net cut diagonally, i showing the three different tints. Light 1 green straw hats with transparent edges of net were worn, the trimming being of net roses in pink, green and i lemon. Pendants of amber and gold (gifts of the bridegroom), green shoes and posies of Iceland poppies in pink and yellow were the finishing touches to unusual and beautiful toilettes. Mr E. Brundell, of Nelson, was best man, and the groomsmen were Messrs Honeyfield (Plmerstona North), D. Hamilton (Nelson) and P. Briant (Marton). A reception was held at “Wliarekura,” the lovely grounds of which were at their best, and in the bright glow of sunshine the wealth of colour provided by the flower gardens was a pretty scene. Mr and Mrs Mair received their guests, Mrs Mair gowned in cinnamon brown lace with coatee to match, brown straw hat with touches of autumn colouring and carrying a bouquet of polyanthus roses to tone. The wedding breakfast was served in a large marquee effectively decorated with flowers and greenery, and the georgeous wedding presents were displayed in the drawing-room. When Mr and Mrs McWilliams later left by car for the north where the honeymoon is being spent, the bride was wearing a pretty ensemble of lime , green, black straw' hat with touches i of lime, black suede shoes and handbag to match.

RECIPES. Orange Jelly.—Soak one tablespoon gelatine in quarter cup cold water. Dissolve in three-quarter cup boiling water and add half cup sugar. Cool and add three-quarter cup strained orange juice and one and a-lialf tablespoons lemon juice. Turn into small custard cups and set in ice box to congeal. Serve with whipped cream or custard. Baked Custard. —Scald one pint of milk. Mix two slightly beaten eggs, quarter cup sugar, a few grains salt and two or three drops flavouring. Pour the scalded milk over the eggs slowly to prevent curdling. Turn into custard cups, set in a pan of hot water and bake in a slow oven until set. Chicken Mousse.—Beat the yolks of three eggs slightly, add quarter foaspoon salt, quarter teaspoon paprika, and 1 cup not chicken stock slowly, stirring constantly while cooking over hot, not boiling, water until mixture thickens. Then add 2 tablespoons gelatine which has been soaked in quarter cup of cold water for 20 minutes. Stir until dissolved, then strain, and add 1 cup finely diced cooked chicken, one-third cup finely shredded or pounded blanched almonds. Season to taste with salt and paprika. Set in pan of ice water and stir gentlv until mixture begins to thicken. Fold in 1 cup of cream, beaten stiff. Turn into mould, dipped in ice water, and set aside to chill. Garnish with aspic jelly, cut in cubes or shredded, tomato jelly or parsley. If a smoother texture is desired the chicken may be pounded and pressed through a sieve. Creamed Chicken. —Melt one tablespoon butter, add one tablespoon flour and blend well. Add one cup milk and stir constantly until smooth and creamy. Add half teaspoon salt and one cup diced tender cooked chicken. Reheat over hot water and serve with small pieces of toast. Apple Snow.—To three-quarter cup cold sweetened and strained cooked apple pulp odd three unbeaten egg whites. Beat with an egg beater about Bor 10 minutes. When stiff and light pile into small glass serving dishes. Garnish with hits of bright apple jelly. Cream of Spinach Soup. —Press half cup of cooked spinach through a sieve and add half cup water and quarter teaspoon salt. Melt half tablespoon butter, add half tablespoon flour and blend well. Add one cup milk and stir until smooth and creamy. Combine with the spinach. Serve hot with small pieces of toast. Prune Whip.—Pick over and wash one-tliird pound of prunes. Soak overnight in cold water. Cook in the same water until soft. Press the prune pulp through a sieve. Add half cup sugar and cook slowly for five minutes. Chill. Add five stiffly beaten egg whites and half tablespoon lemon juice. Pile lightly on a buttered baking dish and bake about 20 minutes in a slow oven or at about 250 degrees. Serve cold with cream or boiled custard.