WOMAN’S WORLD

Taranaki Daily News, 31 May 1924, Page 10

WOMAN’S WORLD

LOCAL ITEMS. Miss Nona Dell is visiting Wellington. Mrs. W. Kelly has returned to Awakino. * * * < Mrs. R. H. Rockel has returned from Nelson. Miss C. Ogsley (England), who has been the guest of Mrs. E. A. Walker, left on Tuesday for Featherston. Miss Alice Brewster has returned from Wellington. Miss Margaret Corkill returns from Wellington to-night. ♦ * * • Mrs. A. L. Moore has returned from Wellington. Mrs. E. C. Griffiths has returned from Wellington. Mrs. K. Archer is visiting Wanganui. Mrs. John Glenn has returned to Mangaweka. • * # # Mrs. H. Mace has returned from Auckland. Mrs. Max Deck is visiting her mother, Mrs. R. H. Rockel. * * * * Mrs. Faber Fookes was hostess at a most enjoyable dance on Wednesday. * » * * Mrs. H. Stocker returned from Wellington on Wednesday. * * * * Mrs. Dodgshun leaves for Wanganui on Tuesday. Miss Rene Hirst is the guest of her sister, Mrs. Hugh Fraser. * » * * Mrs. Renaud returned from Wanganui on Wednesday. * * * * Miss Read and Miss Tester were hostesses at a bridge party for Mrs. Dodgshun on Wednesday. * * * * Mrs. A. C. H. Collins has returned from Otane. * * • • Mrs. Hamerton (Inglewood) is staying with Miss Kath. Hamerton. Mrs. W. H. Moyes has returned from Christchurch. Mrs. John Wilson (Te Aroha) is the guest of Miss Agnes Wilson. Mrs. Wright (Wanganui) and Miss Ginger (Manutahi) are the guests of Miss E. Rawson. Mrs. L. Webster has returned to Stratford. ■. Mrs. Percy Mitchell has returned to Auckland. * * ♦ * ) Mrs. H. Abraham (Khandallah) arrives on Monday to stay with her parents, Mr. and Mrs. James McKellar. * * * » Mrs. W. J. Chaney was hostess at bridge on Wednesday. * * * • A very jolly little dance was given on board the Rimutaka on Tuesday night. Mrs. Eric S. Bayley arrived last night from Wellington and will stay with Mrs. Brewster, senior.

On Saturday last Mrs. J. Barthorp gave an afternoon tea party as a welcome to Miss Olivia Shaw on her return from the Old Country. The guessing competition was won by Mias G. Bayly, and prizes for the beat limerick 1 were won by Misses Whitton, Greig and Roy.

Mrs. E. A. Walker gave a children’s dance on Monday for her son, George, and his friends. By the bright, happy faces of the guests one could easily see that everything possible had been done for their enjoyment. In connection with the Red Cross, a sale will be held in Bt. Mary’s Schoolroom on Thursday next. The committee hope to see all sympathisers. A bridge drive will be held in the evening. An advertisement will follow in a few days. The “Winter Club” opened the season with their first dance la;t night in the Workers’ Hall. This year the committee decided to hold only four dances and to make them an even greater success than the ones of last year. The committee are to be complimented on the manner in which they all worked to make the dance “go.” The decorations were red streamers and green ferns, which looked most effective. Excellent music was provided by Miss George's orchestra. A pleasant function was held at the residence of Mr. and Mrs. C. W. Bryan, Morley Street, on the 23rd inst., to celebrate the twentieth birthday of their daughter Azile, and also the departure of Mr. Bryan and the boys to their farm at Uruti. Songs, games and dancing were indulged in by over thirty young people until the small hours. A feature of the evening was the fancy toe dancing of Miss Oueenie Trevorrow. The cake was beautifully ornamented. Miss Bryan was the recipient of many handsome presents. W.C.T.U. There was a good attendance at the monthly meeting of the W.C.T.U. in the Whiteley Schoolroom on Wednesday. The question of the rest room came up for discussion. As the Borough Council have opened a rest room in the Plunket House, it had been thought advisable to close the room in Devon Street, but after hearing the report of the enthusiastic superintendent (Mrs. Wilkie) that over 200 women and children had made use of the room during the past month, it seemed clearly demonstrated that with the growth of New Plymouth there was ample scope for two rest rooms, so it was decided to continue the room for a time at least. It was decided to hold W.R. day on June 10, when the W.R. report, from the district convention will be taken up as usual for Maori funds. Upon the resignation of Mrs. G. Scott, Mrs. Craig was elected as corresponding secretary. Delegates were invited for the District. Convention to be held at Wanganui. Three ladies expressed their willingness to attend the meetings. A vote of thanks was passed to Mi’s. Scott.

VICTORIA LEAGUE. Members of the Victoria League and their friends are promised a very pleasant evening’s amusement on Monday next, when “Sheridan’s Farce,” St. Patrick’s Day, or “The Scheming Lieutenant” will be read and a programme of musical items will be rendered. WEDDINGS. ROWE—PERRY. A very pretty wedding, in which much interest was taken, was solemnised in the Presbyterian Church, Eltham, on Thursday, April 17, when Ula Bertha, fourth daughter of Mr. and Mrs, Thomas Perry, of Mangatoki, was married to Leonard Joseph, son of Mrs. and the late Mr. W. Rowe, of Tauranga. The Rev, E. J. Orange officiated, and Mrs. H. Mills, cousin of the bride, ably assisted in the choral service. The bride, who was given away by her father, wore a dress of cream charmeuse with pearl panels of silk lace. She wore the customary veil and orange "blossoms, and carried a handsome bouquet of cream chrysanthemums and maiden hair fern, completing a most becoming toilette. As bridesmaids Miss Nita Perry, sister of the bride, and Miss Gladys Linn, cousin of the bride, were dressed in graceful gowns, the' former in a frock of salmon crimpie morocain, prettily beaded and relieved with satin 1 sashes on the hips, and the latter in a pretty blue crepe de chine frock, daintily scalloped and finished with silk ' trimmings. Their head ornaments consisted of pink and blue crepe de chine ribbon bands respectively, clustered on the ears with bunches of pink roses and bouquets of pink and blue chrysanthemums and sprays of asparagus fern. As flower girl little Joy Mortlock, niece of the bride, looked dainty in a frock of cream silk embroidered net over shell pink silk. Around her head was entwined a wreath of tiny roses. She carried a prettily decorated basket of cream and pink chrysanthemums and asparagus. The bridegroom was attended by his brother, Mr. N. G. Rowe, as best man, and by Mr. Leo. Perry, brother of the bride, as groomsman. After the ceremony fully 150 guests assembled at the Kosy tea rooms, where the wedding breakfast was partaken of, the usual toasts being most enthusiastically honoured. The bride’s mother received her guests in a handsome black satin frock, prettily worked and with beaded panels, and wore a hat to match. She carried a neat bouquet of mauve chrysanthemums and asparagus. The beautiful bouquets were all the gifts of and made by Mrs. E. J. Gifford, aunt of t.he bride. Later in the afternoon, amid showers ‘ of confetti and good wishes, the happy i couple left for an extended tour of the ; north, the bride travelling in a nigger ; brown costume, very effectively trim- ' med with braid and beads, and a hat ! to tone. The bride and bridegroom, who were i very popular throughout the whole dis- ■ trict, were the recipients of very many i valuable presents, the drawing room at ■ “Brookdell” being filled with handsome ! silver, china, etc. Prior to the wedding a surprise party in the form of a kitchen tea, organised by Misses Astbury and Lambie, was i tendered the bride at her parents’ home, ' ■many useful articles being received. Mr. t’erry and Mr. Leonard Rowe, in neat ' speeches, thanked the donors, one and ' all, for their kindness. i BRACEGIRDLE— THOMPSON. 5 A wedding of considerable local interest was held at St. Andrew’s Churchy J Inglewood, on May 22, when Mr. Donald * Bracegirdle, of Kaimata. third son of 5 Mr. and Mrs. Bracegirdle, of Smart L Road, New Plymouth, was married to r Miss Irene Irvine, eldest daughter of Mr. and Mrs. A. Thompson, of Inglewood. The bride, who was given away ‘ by her father, looked charming in a 1 robe of white satin, daintily embroid- ■ ered with amythest and pearls. Her ? bridal veil was worn with a coronet of ■ pearls and orange blossoms, and she carried a shower bouquet of white chrysanthemums. The bridesmaids, Miss » Phyllis Thompson, sister of the bride, - and Miss Nina Bracegirdle, sister of the ■ bridegroom, were attired in smart 1 gowns of apricot and silver satin maro- > cain, trimmed with swansdown, and J they carried shower bouquets of white > chrysanthemums and autumn roses. J Miss Freda Thompson, the bride’s ■ youngest sister, a tiny tot in white silk, acted as flower girl and carried an I early Victorian posy of pink and white flowers and maiden hair fern. The bridegroom was attended by his brother > (Mr. George Bracegirdle) as best man, , and his cousin (Mr- Eric Bracegirdle) was groomsman. The ceremony was ■ performed by the Rev. Mr. Stanton, the ' church being packed to the door with re- : latives and friends. After the cere- • Jnony, a reception was held in the Town ■ Hall, where Mrs. Thompson entertained i some 130 guests to a suinptous wed--1 ding breakfast. After the usual toasts had been honoured the happy couple left ' by motor for New Plymouth amid showers of confetti and good wishes.

'URLS WHO SMOKEAUCKLANDER SHOCKED. By Telegraph—Press Association. Auckland, May 30. Mr. Brinsden, a member of the City Council, at last, night’s meeting said he was shocked at the ball given to the Special Service Squadron in the Town Hall to see bits of girls in the gallery with their feet on the seats smoking cigarettes. They had young men with them. He was a member of the boxing association and anything but a wowser. Women sometimes attended boxing matches, but he had never seen any behave like some of those at the ball. He saw a girl extinguish a cigarette by stubbing it on a newly-painted wall and drawing it down the wall, leaving a trail of black ash and stain. The caretaker had to obtain the help of firemen to stop girls smoking in the gallery. He proposed that the prohibition against smoking in the Town Hall, enforced at boxing carnivals, be applied generally. The matter was referred to the committee for action. For Influenza, take Woods’ Great Peppermint Cure.

ENGLISH FASHIONS. A BRIEF SURVEY OF THINGS NEW. It is stated that the favourite colour for the spring tailleur will be maize. Eaxfli fasbion house is showing this delightful shade, usually blended with black, and invariably cut on straight lines, the skirt made* with a deep wrapover effect, and the coat cut to flare discreetly in the front, or to encase the figure quite tightly and fasten with a bow or large ornament on the left hip. Millinery, gays the Gentlewoman, designed to wear with these creations, is severe, and practically untrimmed. The colour is usually that of tile costume of its facings, and the trimming to match. The dressing of the coiffeur to wear beneath these hats must necessarily be very tight, and quite void of ahy chignon at the back. When the hair is not shingled or bobbed it should ... be dressed to gain that effect. This is best accomplished by dressing the haif’ in coils or plaits over either ear, and leaving the back entirely plain./ Quite new and charming in effect dre the pleated jabots worn with most of the spring suits. These hang in bib-like form from a band of velvet or net fastened round the throat, and are ‘usually complemented by pleated frills peeping from the sleeve cuff. Touches of lace are everywhere most popular. For example, revers and cuffs of Valenciefifres lace to a tailored suit, frills of silver lace upon a navy serge dress, and embroidered lace to finish a bishop sleeve of net; thia just shows below a sdtin over-sleeve. Some dresses give the appearance of being two complete frocks, the heavier material being the upper one, and this is slashed and cut in various directions to give the effect-

TAFFATA BACK AGAIN. Very shortly taffeta frocks will have returned to the favour they had .so completely lost, but with a new range of shades. Plaid and check effects will be smartest, but plain tones of sulphur yellow, a bluish red, and deep blue will also be worn. Taffeta alone really lends itself to the short puff sleeves and bustle effects heralded this spring in London.

COOKING HINTS. RIOE BISCUITS. Ingredients: Jib rice flour, £lb castorsugar, ilb butter, 1 egg.

Beat the butter to a cream with the hand, stir in the rice flour and the sugar, and moisten the whole of the beaten egg. Roll out the paste and cut it out in small rounds with a pastry cutter. Butter a large piece of greaseproof paper and place on the hot oven tin, put the biscuits on it without allowing them to touch each other, and bake from 12 to 18 minutes in a slow oven. LADIES’ FINGERS. Ingredients: |lb ctustor sugar, soz of flour, 8 yolks of eggs, 8 whites, the grated rind of a lemon, a pinch of salt. Beat together the sugar and the yolks ■of eggs, add the lemon rind and beat till the mixture becomes white and [creamy; then stir in the flour, the salt, jand the whites of the eggs that have ,been beaten stiff with a knife. Prepare ! a baking tin with a sheet of white ;grease-proof paper covering it entirely, I butter it liberally. Put the cake mixi ture into a forcing bag with a plain pipe at the end. Press the mixture on Ito the paper in long thin fingers, keep- • ing the biscuits an inch and a half I apart. Dust them over with a little I fine sugar. Bake them in a gentle oven i for about 30 minutes till they are golden 1 brown. Let them get cold on the paper, and remove by passing the blade of a i knife under the biscuits.

FISH MOULD WITH TARTARE SAUCE. Ingredients: lib cold boiled fish. %lb boiled potatoes, 2 eggs, a teaspoonful of lemon juice, | pint of milk, 2oz of butter, J teaspoonful of anchovy essence, a good seasoning of pepper, capers. See that the fish is quite free from akin and bone, and divide it into flakes. Then beat it with the butter until creamy. Rub the potatoes through a sieve, add them to the fish with the anchovy essence, lemon juice, pepper and w r ell-beaten yolks of the eggs. Beat well, then add the milk, and lastly fold in the stiffly-whipped white of the eggs. Well grease a mould with butter, and decorate it with capers. Turn in the mixture, cover with buttered paper and steam for one hour. Turn out carefully and serve hot, with Tartare sauce.

To make the sauce: To one gill of mayonnaisse sauce add a tablespoonful of mustard that has been made with vinegar, one dessertepoonful each of finely-chopped pickled gherkins, onions [and capers, one teaspoonful of finely 'chopped parsley and half a teaspoonful iof anchovy sauce. THE VALUE OF POTATOES. As soon as the cold, wet days arrive, the menu should be altered to suit the different temperature. Give the children plenty of potatoes. They are good fuel for the body in wintry days. Besides plain boiled potatoes, mashed, baked, and fried —all rather dull—there are numerous other ways of serving potatoes. They are delicious made into balls, or cakes, rolled in egg or milk and breadcrumbs and fried. The Scotch have a delicious potato scone which is made of boiled potatoes sieved, and to which a quarter the amount of flour has been added, with the usual pinch of salt. This paste is rolled out thinly and cut with a pastry cutter or the top of a glass, rolled in flour and cooked on the “griddle.” Eaten hot or.cold with a rather generous allowance of butter, they are excellent. The Americans also know the value of the “Murphy” as well as the Irish. They contend that the humble potato contains starch, which burns in the muscles like coal in a fire, and they also contain valuable salts which build and renew all parts of the body. Here is an American recipe for potato buns: 4 large potatoes, 2 cups (8oz) flour, 1 teaspoon salt, 1 tablespoon sugar, 3 teaspoons baking powder, | cup (3oz) seedless raisins, | cup (ij gills) milk or skim milk. Boil the potatoes, drain, mash, and “rice” them into a bowl; add flour sifted with salt, sugar and baking powder. Add raisins, and make into a smooth dough -with milk. Divide into neat buns, jay on greased tins, brush over with a little milk, and bake in moderately hot oven about twenty minutes. CLEAN HANDS. If the hands are well rubbed over with a piece of fairly hard soap, taking special care to draw the soap along the nails, little harm will be done to the hands, however dirty the work they have to perform. A wash will soon reremove the soap, and the grime comes with it.

HOUSEHOLD HINTS. A correspondent inquires how to treat .'silk so that it can be painted upon. Ox gall, which can be purchased from any colourman, is generally used for the purpose. Soap rubbed on the heels wil prevent blisters. Wet fruit stains with camphor aud they will disappear. Hot vinegar quickly removes whitewash or distemper splashes. If a bee-sting is rubbed at once with a cut onion it will neither swell nor ache. Milk should be kept in a well-venti-lated place, away from cheese, onions, or any other strong-smelling food. In applying polish to shoes or boots, the short hairs of an old toothbrush work more easily into the welts than a larger brush. To keep tiles bright, put a tablespoon fill of paraffin into a pailful of warm water and wash them with it occasionally.

If the outside window sills are swilled with a little disinfectant when the room is given its weekly cleaning, insects and flies will be kept away. However damp shoes may be, a lovely polish may be obtained by adding a drop of paraffin oil to the blacking. This will also prevent the leather from cracking. Dull brass can easily be restored to brightness by soaking it for half an hour in half a pint of boiling water, to which a small amount of rock ammonia has been added. A final polish with a leather is all that is required to restore it to its former brightness.

Common alum melted in an iron spoon over hot coals forms a strong cement for joining glass, china, metal, or breakages of any kind. Articles mended with this cement will not come apart again when washed. A dry cork will remove stains from plate or silver more quickly than anything else, and, of course, it never scratches. If the cork is cut to a point it can be worked into crevices which have become tarnished.

To preserve kid gloves, put them into a tin box with a lump of ammonia wrapped tightly in a piece of flannel. Do not allow the ammonia to touch the gloves. This will keep the kid soft and prevent them from spotting. To repair cracks, etc., in ranges, try the following: “1) Fill the cracks with six parts of red lead ground in oil, three parts of white lead ground in oil, two parts of black oxide of manganese, one part of silicate of soda, half a part of litharge. Mix and use as a nutty. To preserve any over from hardening put in a vessel and cover with water. (2) Eighty parts by weight of cast iron filings, two parts of flowers of sulphur, and one part of powdered sal ammoniac. Make into a paste with water and fill cracks. This cement is quick setting. The above quantities are equivalent 51b, 20-z and loz respectively. Another recipe of the same kind is the iron filings or borings, Ifl parts, sal ammoniac two parts, and flowers of sulphur one part, all ground together and kept dry. When used mix one part of this with 20 of iron into a paste w T ith water, and ram into cracks, the thinner the joints or cracks the finer the filings or borings. Don’t use the boiler for a couple of days after mending.

WAYS WITH CABBAGE. Creamed Cabbage.—Boil and drain the cabbage, and mash it through a sieve Measure it. Make rather more than half its bulk of very thick white sauce, with a good flavouring of grated nutmeg in it. Stir in the cabbage pulp, and reheat all thoroughly but very slowly. If you go too fast, it may burn, and even a tiny scorch renders it quite uneatable Fry small pieces of white bread in a little olive oil or lard till they are niceJy brown and crisp. Arrange them ina heated vegetable dish, and pile the cabbage on them. Cabbage au Gratin.—Make creamed cabbage without any seasoning except salt and pepper, and put into a buttered baking disji. Now chop two large onions, mix them with a cupful of crumbs, and fry the whole in a little good dripping till lightly browned. Sprinkle on top of the cabbage, and stand the dish in a good oven for quarter of an hour. Serve very hot.

French Spiced Cabbage.—Take a cabbage with a nice, firm heart. Remove the outer leaves, but not the stalk, as thia is thought, in France, the best part of all. Split the stalk so that it may cook the more readily, and wash the cabbage very well indeed, boiling it afterwards in salt and water till it ia quite tender. French cooks don’t use soda in their vegetables. They think that the gain in colour is not worth the loss in taste, but you must please yourself about this. Put one and a* half tablespoonfuls of salad oil, half teaspoonful salt, and one teaspoonful mix'ed spice in a frying-pan, and make them quite hot. Drain the cabbage very well, chop, it roughly, stir it into the pan, and mix and heat most thoroughly. Serve as hot as possible. LINEN WHITER SNOW. Small quantities of ammonia and borax added to the soapy water in which clothes are soaked wil loosen the dirt and make white materials whiter. To prevent the blue in clothes from showing in patches it is a good plan to make a quart or two of water a deep blue, and from e that pour into your blueing-tub until* you have the required tint. Linen garments and other articles that have become yellow may be whitened by being boiled in a lather made of milk and pure white soap, a pound of the latter to a gallon of the former. After boiling, rinse the linen twice, adding a little blue to the last water. You can get handkerchiefs a beautiful white if you first soak them in lukewarm water containing washing powder for half an hour, then wash them in the ordinary way, boil them for fifteen minutes. Finally immerse them in this bleacher. Strain the juice of one lemon through a fine tea-strainer into a bowl and add about a pint of cold water. After boiling, put in the handkerchiefs, making sure that they are all covered, place a lid over them, and leave till the next day.