WOMEN'S WORLD

Manawatu Standard, Volume LIV, Issue 289, 3 November 1934, Page 11

WOMEN'S WORLD

Mrs A. Bambery, of Burns Avenue, has returned home after a lengthy stay with her parents, Mr and Mrs Stannard, of Wellington.

Advice has been received in New Zealand of the death of Lady Cluny, widow of the late chief of the Clan Ma.cpherson. Yesterday a cablegram from London conveying this news reached Captain Cheyne Macpherson, who is in New Zealand organising the appeal to save Cluny Castle, historic home of the Macphersoiis, for the Scottish people. In honour of their niece, Miss Cynthia Wilson, who has just returned from a holiday spent in England, Misses Jean and Nancy Wilson, of Bulls, gave an “at homo” at their residence. The rooms were brightly decorated with rhododendrons. There was a putting competition in the garden and later tea was served in the green drawing room, which, along with the hall, was beautifully decorated, with a profusion of gay flowers. Miss Wilson* who received the guests, wore floral crepe de chine, and Miss Nancy AVilson a wine-coloured crepe de chine frock. Miss Cynthia Wilson wore a pretty brown tweed ensemble. Only one present will be accepted by the Crown Prince and Princess of Italy on behalf of their first baby which they were expecting in September, says Reuter. This is a cradle of sandalwood inlaid with mother-of-pearl and decorated with coral. It will be the gift of the women of Italy and the maximum subscription allowed is only about a penny.

CROQUET. A match for the Corbridge Croquet Stars was played at the Oroua Club’s greens at Eeilding yesterday, when Mesdames Petrie and Manning (holders) were defeated by Mesdames Bryan and Batchelor (Northern), 17 —26. ALL SAINTS’ CHILDREN’S HOME. The matron of All Saints’ Home gratefully thanks the following for their kind help during the month of October:- —Mrs F. Day, eggs; Mrs Martin, eggs; St. Peter’s Bible Class, cakes; Pipe Band, sandwiches and cakes; Miss McKenzie, children’s newspapers; Mr Owtram, rhubarb and vegetable gardening; Mr Handley, dripping and vegetables; Mrs Stubbs, clothes and books; Miss Adams (Linton), dripping and eggs; Takaro Choir (per Mrs Carruthers), cakes; Sandon Football Club, cakes; Mrs A. Montague Las-cell-es, bath towels; . Highway Transport Co., cakes and sweets; St. Peter’s Guild, children’s clothes; Mrs F. Martin, vegetables; Mr Barr, milk; Miss Rogerson, eggs; Orion Motor Club, bread ; Mr Mabin (Tokomaru), mutton ; Boniface Bros., buns and scones; Messrs Thwaites and Manawatu Meat Co., meat; Mr Larsen cream; Mr Rush, firewood: Mr Pratt, hair-cut-ting; Messrs Williams and McKegg, dentistry. A RICH PRIZE. Not so long ago a girl who had a post as teacher in a school in a picturesque Kent village told her friends that she proposed to turn her back mi school life and go in for writing. The woman writer who had her home in the village shook her head when she heard the news, and felt she must make acquaintance of the girl in order to warn her. They did not meet, and the woman came to the conclusion that it had been just as well when she learned a little later that the girl had won a prize of £4OOO for her first book, which she had written unbeknown to those nearest her. The girl was Miss Janet Beith, whose engagement to Mr Roger Birley Melland, of Fallowfield. Manchester, is announced. Daughter of Mr and Mrs Donald Beith, of Chinley, Derbyshire, and Gleneairn, Moniaive, Dumfriesshire, she is niece of lan Hay, the novelist, whose surname is Beith. Before taking up teaching Miss Beith graduated B.A. with honours in English literature at Cambridge. It. was said at the time “No Second Spring” appeared that she had based the story on a diary she discovered that belonged to her grandfather, who in his day was a Moderator of the Free Church, of Scotland. In whatever way the notion of writing “No Second Spring” came to her, she contrived a book of haunting and poignant beauty.. “I have forgotten practically everything about a number of greatly trumpeted books since reading it, but almost everything about ‘No Second Spring’ I remember,” says a writer in an English newspaper.

SILVER WEDDING. MR AND MRS PATRICK MUIR. A pleasant evening was spent when a surprise party was taken to the residence of Mr and Mrs P. Muir, Kairanga, on Friday, to congratulate them on their silver wedding. Telegrams were received from all parts showing the popularity in which Mr and Mrs Muir are held. Games, competitions and musical items were much enjoyed. A sit-down supper was served and a beautiful two-tier cake, decorated with heather sent from Scotland, was. much admired and made an attractive centre for the table. The dining-room was decorated with ranunculi and Iceland poppies. The health of Mr and Mrs Muir was drunk and the singing of “For They Are Jolly Good Fellows” brought a happy evening to a close. GREEN SALAD. HOW TO MAKE IT.

There are few more pleasing dishes than a well-made plain green salad, but few things are more difficult to get, unless you make it yourself. Yet scarcely anything could be easier. In the first place, no knife should ever approach within cutting distance of the crisp young lettuce you will use. Take off the outside leaves, but do not throw them away, as .you should be able to use them for a soup or a puree. Put the whole of the inside into cold water and leave it there for 10 minutes —no longer. Shake as much water as you can out of the lettuce, holding it by the stump of the stalk. Tear the leaves off carefully and put them into

a clean, dry tableeotli, and _ swing it round, so that as much moisture as lightly with them now. Then pour over If you do not want. to use it just at the moment, hang it up in a cool place to dry. Nothing is more horrid than a wet, flabby, lettuce leaf. Put the dried lettuce on a wire tray or colander. The best salad is made with the smaller leaves left intact. You are now ready to eat your salad and the leaves should be brought into the dining room in a generous salad bowl, so that it can be well mixed. Make your dressing at the table, or have it made at the sideboard a minute before you want it. If you are seasoning your lettuce with herbs (chopped parsley, chervil, chives and tarragon) sprinkle the leaves lightlf with them now. Then pour over your dressing, which in this case should bo plain vinaigrette /one . part wine vinegar, two parts olive oil, salt . and pepper), and turn the leaves over carefully in it with two wooden spoons or a bone salad spoon and fork, so that each leaf receives its proper share and glistens with the dressing as it is removed to your plate. It is a perfect dish by itself, but will grace any meat with which it may be served.