LADIES' GOSSIP.

Otago Witness, Issue 3265, 11 October 1916, Page 53

LADIES' GOSSIP.

. Lady Lytton, whose husband, Lord Lytton, "succeeded the Duke of Devonshire as a Civil Lord of the Admiralty, shares many of her husband's views, even about temperance, vegetarianism, and woman's suffrage. Lady Lytton is related to the late Mr Plowden, the famous magistrate, and is devoted to' her four children. She is never so happy as when she is with them and her husband in Switzerland, for all the family are tremendouslv keen on Alpine sports. Miss' F- L. Stevenson, who has the distinction of being the first lady secretary to a British Cabinet Minister (Mr Llovd George), began her education at Clapham High School and continued it at the Royal Holloway College, where she took the degree of B.A. Lond., with classical honours. She is accomplished, fair-haired, and quite young, and has plenty of interests outside her work. One of her most useful accomplishments in her present post is'her ability to speak French fluently. Mrs Guy Charteris, the wife of one of Lord and Lady Wemyss's sons, is a daughter of Mr and Airs. Francis Tennant, and sister of Lady Granby and Lady Colquhomi. She is dark and piquant, and resembling her cousin, Miss Elizabeth Asquith, with a reminiscence of Miss Violet Vanbrugh; dances to admiration, dresses after pictures of the Spanish school, a la Goya, and often in black velvet. Her two' children are girls, both attractive little things.

j Hints and Suggestions, J If new enamel pans are placed in a | pan of -water and allowed to come to the i boil and then cool, they will be found I to last much longer without burning or i cracking. Try patching your stockings instead of | darning them. Cut out pieces from older ! stockings to match the worst holes, place them the same way of the pattern, and I hem them neatly to the stocking. When making cakes, put a ten spoonful I of pure glycerine with the other in--1 gredients, and only half the usual quantity of sugar will be required. When making marmalade or jam add one teaspoonful of pure glycerine. Much less ! sugar will be required, and the flavour of the preserve will not be spoilt, and will keep longer. To render flannelette non-inflammable, rinse the flannelette in water to which loz of alum has been added for every ! four quarts of water. Dry and mangle ; iii the usual way. The same rinsing I mixture can be used for all cotton goods,

and will prevent the possibility of their catching fire. For those who do not possess a fishkettle and have to use a stewpan for boiling fish, the great difficulty is to get rid of the smell. The "following is a most effective way of doing this: After cleaning with soda, and hot water, dry the pan by the lire, and when warm put a small piece of butter on the dishcloth, rub it all round the pan. and the taint of fish will then disappear.