WOMEN’S WORLD

Manawatu Standard, Volume LIV, Issue 301, 17 November 1934, Page 11

WOMEN’S WORLD

Mr and Mrs Keith Clayton, who have been touring the North Island, have returned to Palmerston North. Miss Vivienne Blamires, who has been the guest of Mr and Mrs Gordon Mcßeth, Wanganui, has returned to Feilding. Mr and Mrs M. C. Baikie, who for four years have resided at Waipawa, have taken up their residence at Palmerston North.

Mrs M. Sowry has returned' to Palmerston North after spending some weeks as the -guest of her daughter, Mrs E. G. Dowrick, Waipukurau. Mrs A. F. Wimsett, of Church Street, has returned home after visiting her daughter-in-law, Mrs A. 0. Wimsett, of Marton, who is a patient in a private hospital. Mrs Wimsett, junr., is progressing favourably towards recover y. Miss Oliver Kay, of Hawera, and Mrs J. R. Galloway, of Palmerston North, who have been the guests of Mrs A. C. Keast, of Brooklyn, during the week, returned yesterday to Palmerston North.

SOCIAL FUNCTIONS. The fortnightly dance held at the Central School by the ladies’ committee, last evening, proved an enjoyable gathering. The music and the floor wore excellent and the supper arrangements well handled by a committee of the ladies. The M.C., Mr W. H. Brown, announced that at the next

dance there would be held the final waltzing competition of this season for the Black Challenge Cups. The cups would be retained by the winners until next season and in addition each would receive a silver medal. The' winners of the various competitions held last evening were as follow :—Monte Carlo, Miss Hepburn and Mr S. Andrews; lucky Gay Gordons Mrs L. Martin and Mr C. Cook; lucky door tickets, Miss M. McKenna and Mr It. J. Robinson. Mr H. Bell played for an extra waltz.

MANAWATU GOLF CLUB. BOGEY COMPETITION. In the monthly bogey competition for a points prize, played at the Hokowhitu links, Mrs C. It. Luke and Miss Garner tied with two wins each. They met on Thursday, but each returned a card of 2 down and a replay was necessitated. However, the winner was determined yesterday when Mrs Luke produced. excellent form to emerge 4 up on bogey. PLUNKET SOCIETY. MEETING OF COMMITTEE. The monthly meeting of the Palmerston North Plunket Society was held yesterday afternoon, Miss M. McLagan presiding. Also present were Mesdames L. H. Oollinson, H. B. Free, H. F. Wilson, H. Bennett, A. Coombs, R. T. Tidswell, G. S. Peren, G. C. Petersen, and M. Aitchison (secretary). Apologies for absence were received from Mesdames J. H. Whyte, A. E. Mansford, K. Garland, W. Riddet, T. F. Fairbrother, J. Hope Johnston, and N. H. Sinclair.

The headquarters of the society wrote in regard to the branch proposing to join the National Council of Women, pointing out that in 1922 the general conference had laid it down that as the society was for both men and women it should not associate with an organisation purely for women. Miss McLagan pointed out that the Council of Women had associate male members, who were entitled to speak at meetings, but had no voting powers. After a discussion it was decided to take no action.

Mrs Aitchison reported that during the Spring Show days £1 4s 3d had been received at the rooms at the grounds. Mrs Wilson suggested that it would be wise to advertise the fact of the room being open and that the levy of Is per hour be not made for minding babies. She felt that if even one mother could not meet this charge the society was defeating its object. A collection box should be used instead.

Miss McLagan: We would have the babies all day. Mrs Coombs pointed out that at the Waikato Show from Monday to Saturday only Is 3-)d had been taken by a voluntary scheme.

Mrs Wilson: That is what the society is for; to help the mothers and babies.

Mrs Coombs: I think we are doing that.

Mrs Free suggested that mothers who were enjoying the Show might in general be expected to pay. Mrs Tidswell said that there were only two babies left in the room on the Thursday. It was decided that the matter be kept in view for the next Show. It was also decided that the levy of £l2 9s 9d for the nurses’ superannuation fund be met.

The Plunket nurse (Miss A. M. Kearns) reported that a total of 1315 visits had been paid in Palmerston North, 215 to homes, 661 by adults to the office, 593 by babies to the office, and 61 by older children to the office. Parcels of clothing had been received from Mesdames Bennett, Kenyon, Hill, and Curd. There had been 193 outstation visits, five to Foxton, 13 to’homes, 92 by adults to the office, 85 by babies to the office, and 16 by older children to the office. Membership fees had been received from Mesdames R. P. Garner (10s), G. V. Williams (ss), and D. Lethbridge (ss). The collection box had yielded £1 4s 3d. The report was adopted. The financial statement disclosed a healthy state of affairs. Mrs Tidswell suggested that a scheme carried out in Christchurch be given a trial whereby a member of the committee visits the mother as each new case is registered. Only one visit need be paid, and a valuable personal link would be established. It’ was decided that the matter be discussed in the New Year. / Mrs Aitchison read a resume of the last meeting of the council in Wellington.

COMING-OF-AGE PARTY. A dance was given by Mr and Mrs L. E. Matthews, of Bourke Street, in the Orange Hall last evening, to mark the coming-of-age of their only daughter, Phyllis, when many friends gathered to offer their felicitations. Mr and Mrs Matthews received their guests, Mrs Matthews wearing a frock of figured maroeain. Miss Matthews’s dainty frock was of turquoise blue georgette, over which was worn a black ring velvet coatee. Mrs S. Matthews (Feilding) wore black georgette and lace, and Mrs R. Matthews (Feilding) royal blue figured georgette, both being aunts of Miss Matthews. Among those present were: Mesdames Patten, Divehall, C. Free, G. Smith, L. Martin, D. Evans and H. Newson, Misses G. and E. Henson (Mt Stewart), L. Patten, F. Johansen, P. Whitehead, V. Price, R. Lavin, G. Wilson, I. Wass, H. Dawson, G. Berry, J. Patten, M. Neighbour, M. Johansen, M. Tait, N. Hodge, K. Winton, L. Fraser, M. Chilton, N. Bowden, N. Finch, R. Durand; Messrs V. Chamberlain, C. Chamberlain, A. Fitzsimons, C. Turnbull, D. McEwen, H. Parlane, G. Bullen, A. Burt, B. Burt, G. Stupples, G. Halley, C. Anderson, D. Patten, C. Free, L. Martin, R. Matthews, S. Matthews (Feilding), R. Lawson, M. Gillott, E. Lamb, T. Patcliett, G. Smith, H. Voss, H. Knowles, A. and B. Mills (Pahiatua). Mr Patten officiated as M.C. and Mr C. Anderson contributed dance music at the piano. Items were rendered by Mr Patten and Mr A. Fitzsimons, accordeon duet; Mr A. Burt and Mr Stupples, guitar duet; and Mr G. Bullen, accordeon. A Monte Carlo waltz was won by Miss I. Wass and Mr H. Parlane; a lucky spot by Miss M. Neighbour and Mr C. Anderson; and a competition by Miss Neighbour and Mr M. Gillott. During the early part of the evening ice-cream was served, while cards for non-dancers was much enjoyed. Supper was served, after which Miss Matthews, cut the cake, which was surmounted by 21 kewpies dressed in pink and blue ribbon. The health of the guest of honour was proposed hy Mr Matthews and he presented his daughter with a very uncommonly designed key which turned in a good-luck horseshoe. Mr Chamberlain returned thanks on behalf of Miss Matthews for the good wishes and gifts she had received. Another toast was also proposed by Mr Matthews to Mrs Patten, whose birthday it was also. , Mr Patten responded. Musical honours were accorded Miss Matthews and a happy evening concluded with “Auld Lang Syne.”-

WOMEFS_NOTES. HEALTH. (By Miss Mary Tallis.) About your diet.—Although certain fruits, such as the orange, the grape fruit and the tomato —to name just three —supply us with all the three essential vitamins, it is vitamin C that we must specially expect _ from fruit. This scurvy-preventing vitamin keeps our skins free from blotches and blemishes and tones up our system whenever it is low. The citrus fruits oranges, lemons and grape fruits—-are particularly generous in their yield. Grape juice, contrary to expectations, contains iittle or any of this vitamin — indeed of any vitamin. After everything has been said about the general properties of fruit, we are left with something which is individual and particular to each variety of fruit—some medicinal virtue unique to the species, resident perhaps in the essential flavouring oil. Thus the apple, in its raw form, is cleansing to the teeth and, when stewed, is digestive. There is a saying: "An apple at night puts the dentist to flight,” which should be as well-known as the more familiar one: “An apple a day keeps the doctor away.” But it should be chewed carefully and slowly; or the hard lumps may disagree with a delicate digestion. The grape is beneficial in cases of fever. The melon is a kidney cleanser. Apricots are sedative. The pineapple, taken after a full meal, is a very valuable digestive agent. The lemon helps, uric acid complaints. Oranges defy influenza, a?id so on. To each one its specific service. As vitamin C is appreciably destroyed by heating, you should be careful in your cooking. Stewing is the best method to adopt so that the valuable juices niay be conserved. Fruit, to be eaten raw, should be just ripe. Over-ripe, like under-ripe, fruit will induce colic. Beware of “sleepy” pears, they sometimes contain a not-so-sleepy wasp. Don’t take a large quantity of fruit with, or after, a heavy meal. It is a better plan to cut some of the protein from your meal and substitute it by fruit. When the blood pressure is raised, the free use of fruit is recommended in place of cereals. One last word. Those of you who want to get slim will find in fruit your greatest allies, especially oranges, lemons, apples and pears. Do not try to live on them, of course. There is not enough nourishment in those fruits I mentioned. But use them as a substitute for those fattending cereals, starchy and sugary foods. You will find them working wonders with your weight, and make you feel ever so fit at the same time.

COOKING. Mincemeat.—Christmas is coming—only another month or so. And in November the housewife turns thoughts to mincemeat and plum puddings. If you want good mincemeat, you should make it now and keep it for at least a month. It improves vastly as the days pass on. Here is a recipe for a mincemeat that has been handed down through generations of a New England family and is altogether “something different.” I strongly advise you to try it. You start with a pound of lean beef and a pound of fresh beef tongue boiled till tender in well-salted water. Chop the beef up pretty fine with a couple of pounds of tart apples and a couple of pounds of kidney suet —the suet must be minced up as fine as flour, which is work, but well worth it in the end. Into the chopped stuff put two pounds of seeded raisins—the sticky kind, _ not the seedless —two pounds of dried currants, two pounds of brown sugar, half a pound of shredded candied orange peel, ditto of candied lemon peel, ditto of candied citron. Then mix up a teaspoonful each of ground cloves, ground cinnamon, nutmeg and powdered sugar. Put the whole into a big c'rock along with a quart of sweet cider and give it a stir for luck. Then add a pint of good brandy and- let the crock sit a long time in a cool place — not less than two weeks; a month, or even more will make the mincemeat more mellow. The recipe concludes with the significant comment: “Add more brandy as needed” —this doesn’t mean drown it!

i- T? Ire!n°ve 1 r e ! n ° ve ®tains.—lnk stains on light fabrics should be immediately sprinkled with salt and then rubbed W /r I. ,” , a eni °n. Rinse and wash oil both cleaners at once. For ink stains on coloured fabrics, soak the affected part immediately in slightly warmed milk. Rinse in cold water, dry and smooth with a warm iron.

Should ink be upset on your carpet, take up the moisture at once with blotting-paper. Then rub hard with a rag dipped, in milk. Dry by rubbing with k clean cloth, ■

Stains on clothes caused by spilling gravy, oil, etc., should be immediately sponged with hot water. If the stains are obstinate, rub well with turpentine, beginning from the outside edge of the stain and working to the centre, so that the grease will not run. Rub until drjr'and then hang the garment in the open air for a time. For gravy stains on white linen or cotton, use a bleaching liquid made from lib. chlorinated lime, £ gallon of boiling water, and 2 tablespoonsful of ordinary washing soda. Turn the lime into a basin, pour over it the boiling water and add the soda. Stir with a wooden spoon, breaking up any lumps. Then carefully strain, leaving the liquid clear. Use one part of this bleaching mixture in six parts of water. Soak only until the stain disappears. Then soak in cold water and wash thoroughly to remove all traces of the chemicals. Paint marks on clothes should receive immediate attention. Wipe off as much as possible and rub the marked portion with spirits of turpentine. Dry with a soft rag. GENERAL. Eating in Public.—y Eating ■ fruit sounds simple, doesn’t it? The mind turns naturally to picking a peach and just digging one’s teeth into it. But when peaches are ensconsed amid green leaves in a dessert-dish, it isn’t quite so beautifully simple. A peach must first be peeled and this is done with a silver fruit knife while the peach is impaled on the fork. Having done this, an incision is made and the stone removed with the fork.

Pears, to be good, are juicy, and should tie dealt with in a similar manner to peaches, though some people show a good deal of art in preparing a pear, cutting it into long .narrow strips, delightfully easy to eat. 1 Apples, being firm, can be held comfortably in the hand while being peeled. Pineapple is usually served ready cut into circles, but as it is a hard fruit a silver knife will be necessary, as well as a fork so that the outer edge and the hard centre can be removed. - There are many ways of eating oranges, but here is one that is to be recommended without reserve. Do not try to remove the 6kin, always a messy process, hut cut right through the orange, skin and all, rintil you have four pieces of equal size. Holding each piece firmly with the fork, cut the orange away from the rind with a silver knife, and there you are. Bananas must be peeled with the fingers, and munched in the good oldfashioned way. It is quite wrong to cut them up. Do you know the feeling of doubt which conies to you when grapes are served in a huge bunch, and it is your

turn to manipulate the silver grape scissors, to detach your own share? You do not wish to take too many, yet on the other hand it takes a lot of work with the scissors to get even enough. The only thing is not to be self-conscious and take your time over this somewhat delicate operation. Measure with your eye a nice-sized bunch and snip, or pull it oS. But the difficulties of grape eating do not end here. The' tiresome, delicious things have got to be skinned and the pips disposed of somehow. I think the easiest way is pop each grape _ whole into the mouth, and then as delicately as possible get the pips and skin back into your spoon, or the half-closed hand.

We mustn’t be too dainty about cherries and gooseberries, either, because we’ve got to eat them, and we’ve equally got to return the stones and skins to our plates by means of a spoon, or even the hand. Melon presents few difficulties. It is served in slices and eaten with a spoon. A custom much in favour at restaurants is to hand powdered ginger, as well as sugar, with melon, but as this is not to every taste I advise you to be sure to look well what the waiter is sprinkling over your particular slice, as he gives you very little time to consider the matter. HINTS.

To Mend Broken China. —Crush unslaked lime very finely and sift it through muslin. Rub the edges of the china with egg-white, dust, quickly with the lime and press the pieces together. It will soon dry and the break will be imperceptible.

KITCHEN ITEMS. Readers of the Christian Science Monitor supply the following kitchen hints;— A TIME SAVER. Instead of shelling peas, throw them —pods and all—into boiling water, after thoroughly washing them and discarding all spoiled ones. When they are done, the pods will rise to the surface, while the peas will remain at the bottom. Peas cooked in this manner have a fine flavour, and this method is a great time saver. BAKE POTATOES QUICKLY. To hasten the baking of potatoes, let them stand a few minutes in hot water, after washing them clean. DRIED FRUITS IN CAKE. If you wish to prevent citron, raisins, or currants from sinking to the bottom of your cake, warm them in the oven before adding them to the batter. BREAKING COCONUT. Before trying to break a coconut, put it in the oven to warm. "When heated, a slight blow will crack it, and the shell will remove easily. TO TAKE THE TARNISH OFF. I keep silver polish in cake form on a soap dish near my dishpan, with a small scouring cloth. By using this on the egg spoons and forks as I wash dishes I-find that a wholesale silver polishing is needed much less often.