PRESS MAY BE DANGEROUS.

Taranaki Daily News, 28 December 1929, Page 22 (Supplement)

PRESS MAY BE DANGEROUS.

SO UN D- EX CLU DIN G IJ AT S.

(By

Mary Lovat).

I had addressed the same remark twice to my fair companion, and not a sign did she give of having heard it. Then 1 suddenly realised that the helmet hat she was wearing, with its flaps pulled down tightly over the ears, effectually prevented any sound entering, unless it were in the nature of an explosion or an earthquake. In fact she later confessed to me that she was obliged, when sporting this type of headgear, to pay very particular heed to the traffic, since she was not guided from danger by her sense of sound. These sound-excluding bats are not by any means the only form of risky headgear, for there is likewise the bon-net-shaped hat, with projections that shield the eyes from whatever may be approaching at either side. These hats are particularly dangerous when their wearers happen to be crossing a busy thoroughfare, since the women become oblivious to any obstacle running counter to them at the right or left. The days of the bonnet proper belonged to. times when the traffic problem was nothing like what it is at present. We should remember that. The new Spanish heel tapering to the slimmest of points is another trap for the unwary. Not long ago I witnessed a nasty tumble due to a heel having caught firmly in the ironwork of a grating in front of a shop window. The wearer wrenched her ankle badly, and received a fright which will,’ I fancy, discourage her from the use of such heels in future —at all events for outdoor wear. Isadora Duncan met her death by a long scarf becoming entangled in the wheels of her car, and 1 am sometimes reminded of this catastrophe when 1 notice scarves and kerehiefst streaming in the wind. It would be so simple for an end to be caught and the whole tightened fatally about the wearer’s neck. APPLE GINGER. Put six ounces of whole ginger into a jug or lined saucepan, add a pint of boiling water,- cover, and leave to infuse by the side of the stove for several hour®. Peel and core three pounds of apple®, cut into quarters and throw into cold water to preserve the colour. Drain the water from the ginger and make the quantity up to one and a half pints. Add three pounds of preserving sugar to this and boil hard for ten minutes. Drain the pieces of apple, throw them into the syrup, and draw the pan aeide to moderate heat, letting the fruit cook very gently until transparent. Lift out carefully, plac-e in jars, pour over the syrup, cover, and store.