WOMEN’S WORLD

Manawatu Standard, Volume LIII, Issue 244, 12 September 1933, Page 9

WOMEN’S WORLD

Miss Dorothy Wagge, of Wellington, is visiting friends in Pahiatua. Mrs J. Wesney, who has been visiting Christchurch, has returned to Palmerston North.

Mr and Mrs McClure and Miss Roma McClure have returned to Fending from Wellington. Mrs F. E. Hathaway, of Ngaio accompanied by her son Donald, is spending a short holiday in Palmerston North as tlie guest of her sister, Mrs A. S. Brown.

Mrs C. Usmar was, at last evening s meeting of the Takaro Bowling, Croquet and Tennis Club, elected a life member in recognition of her splendid services since the club’s inception. The iiresident (Mr A. Cooksley) stated that in tho earliest days of the club Mrs TJsmar had loaned her croquet courts for the use of members and bad since rendered yeoman service. It was a matter for regret, he said, that Mrs Usmar was not at present enjoying the best of health.

Miss Annie Marshall, who lias been a prominent member of the tennis section of the Takaro Bowling, Croquet and Tennis Club since its inauguration ten years ago, was, at tha conclusion of the annual meeting last evening, met by. members of the club in view of her approaching departure for Wellington. At an informal social gathering, the president, Mr A. Cooksley, asked Miss Marshall to accept a neat little silver timepiece and voiced the club’s appreciation of her energetic work in the conduct of the club and her sportsmanship on the courts.

Delightful entertainment is promised those who attend tho first annual ball of Community Stores, Ltd., which is to be held at the P.D.C. ballroom to-morrow evening. The function has been organised to raise funds for the Mayor’s relief fund, and therefore will command tho friendly support of the community. In addition to novelty dances there will be an exhibition of tap-dancing by Miss Betty Muir and items by Messrs A. G. Brown and _ Ale-. Gilvray. For those who do not desire to dance card tables will be arranged in the spacious lounge and no effort will be spared for the comfort of those desiring to play. The branch managers from as far distant as New Plymouth, Taihape Lower Hutt and Masterton will be present, the services of an excellent orchestra have been secured. An energetic committee lias done everything possible to make the occasiona really social ono for patrons.

COLOURS OF NATURE,

MARVELS OF PHOTOGRAPHY.

Members of the Reikorangi-Wai-kaaiae Women’s Institute recently enjoyed a rare treat when an illustrated lecture on the “Marvels of Photography” was given by Mr W. C. Davies, curator of the Cawthron Institute, Nelson. Mr Davies, who-was malting botanical researches in the district, repeated tho lecture which he had given in V etlington before His Excellency tho Gov-ernor-General and the Wellington Philosophical Society, and showed examples of tho very latest developments in infra-red, ultra violet, and colour photography. Mr W. H. Field, M.P., presided, and spoke of the high attainments of Mr Davies, and of his work in connection with the Cawthron Institute. Incidentally, Mr Field referred, to the keen interest he had always taken in the work of the Women’s Institute, and of liis admiration for the founder, Miss Jerome Spencer. Mr Monk proposed votes of thanks to Mr Davies, Mr Field, and the operator. Thanks were also expressed to Messrs Kemsley and Freeman, who gave assistance with the preparation of the screen and the lighting.

OBITUARY. MRS. ANNIE ROSOMAN. The death has occurred of Mrs Annie Rosoman, who passed away during the week-end at the residence of her daughter, Mrs L. G. Astle, of Frankton. Deceased, who was 77 years of age, was the widow of the late Mr G. Rosoman. Born at Acton, England, in 1856, Mrs Rosoman came to New Zealand with her parents at tho age of 15 years. The family settled ,at Feilding, and deceased remained there for many years. Deceased is survived by ten children, Mesdames L. G. Astle, H. Baxter, (Hamilton), J. Smith (Palmerston North), H. H. Tocker, A. Watson (Napier), A. Sporle (Feikling), Messrs T. Rosoman (England), J. Rosoman (Rangiriri), W. Rosoman (Feilding), and G. Rosoman (Palmerston North). There are 29 grandchildren and six great-granchildren. MRS ELIZABETH BURLING. There passed away at the residence of her son, Mr A. Burling, of Shannon, Mrs Elizabeth Burling at the ago of 88 years. Tho deceased lady was born in Somerset, England, and with her parents landed in Australia 79 years ago. After farming in Australia for three years tho family came to New Zealand, landing at Russcli, Bay of Islands, and later took up farming in tho Wairarapft. Mrs Burling, who was hale and hearty, with all her faculties up to the last, had many exciting experiences in tho early days of the Dominion when t.ho Maoris were particularly restless. She was married in i’catherston in 1860 and on the way homo from the wedding ceremony it was necessary to ford tho Tauherenikau River. Mrs Burling was swept from her horse and only saved from drowning with difficulty. _ Leaving Feathcrston Mr and Mrs Burling went to Beep o’ Day, Eketahuna, and took up a block of land at Waterfall station. The land was covered in standing bush and tho only means of access was by a liorso track. The homo was noted for its hospitality and as doctors were few and far away the deceased lady was always ready and willing to go to hoip anyone in sickness. Waikanao was tho next home of tho Burling family and it was here that the father of Mr Burling died at tho grand age of 110 years. Disposing of the Waikanao farm, Mr and Mrs Burling went into retirement at “Roso Cottage,’’ Ashhurst, where Mr Burling died some few years ago. Mrs Burling had resided with members of her family ever since. Sons living are Messrs Allan (Shannon), H. (Tokoroa), Alfred (Bay of Islands) and L. Burling (Waikanao). Tho daughters arc Mrs S. Burling, of Masterton, who is at present on tho way homo from a trip to Japan; Mrs M. Small (Lower Hutt), Mrs W. Gooding (Feathcrston), Mrs J. Robbie (Palmerston North) and Mrs W. Morris (To Awamutu), and Mr C. Gooding, of Otaki, is tho only surviving brother. —Shannon correspondent.

RHUBARB TIME. Rhubarb Trifle.—Simmer the prepared rhubarb cubes and sugar in as little water as possible until cooked, then add some crystallised ginger or a little grated lemon rind. Arrange sponge cakes cut in halves in a glass dish, and, when the rhubarb has slightly cooled, pour it carefully over them. Cover with custard and decorate witn strips of angelica and glace cherries. Rhubarb Rolls.—Make a short crust with 4lb flour, ilb lard, half a teaspoonful of baking powder, a pinch of salt and a teaspoonful of castor sugar’. Mix with sufficient cold water to make a stiff dough, roll out on a well-floured board and cut into strips four inches long by two inches wide. Wipe and cut the young rhubarb in slightly shorter lengths and lay them on the strips of pastry. Sprinkle with sugar, damp the edges of the crust, roll up and pinch the edges together. Brush the top of the rolls with a little beaten egg and sugar, place on a greased tin and bake in a quick oven for 20 minutes.

Rhubarb Caramel Pudding..—Half pound flour, half teaspoonful salt, 2oz butter, 2oz castor sugar, soz shredded suet, one teaspoonful baking powder, 2oz brown sugar, rhubarb as required. Mix flour sifted with salt and baking powder with the suet in a basin. Mix to a soft dry dough with cold water. Now take a pint and a-half pudding basin or mould. Beat butter and brown sugar to a and spread over inside of basin or mould. Cover inside with the dough rolled out thinly, reserving enough for the cover. Fill lined bowl or mould with wiped, trimmed, and cut rhubarb. Add castor sugar. Moisten edge of pastry lining with cold water. Cover with pastry lid. Place in a saucepan containing boiling water. Cover with a buttered paper. Steam for two hours. Enough for four or five persons. Rhubarb Charlotte.—Another tempting variation is rhubarb charlotte, made as follows: Butter a pie-dish and sprinkle breadcrumbs on the bottom and sides. Stew the rhubarb in as little water as possible, with sugar to taste, beat it to a pulp, then fill the dish with alternate layers of the fruit and breadcrumbs finishing with crumbs. Sprinkle with sugar, dot with butter, then hake in a hot oven until the crumbs are' browned. Serve with custard or cream.