LADIES COLUMN.

Taranaki Herald, Volume LXIII, Issue 144669, 1 May 1915, Page 5

LADIES COLUMN.

OF LOCAL INTEREST. BY SISTER; ANN. , Miss Brewster returned from Auckland this week. Mrs. Horrocks (Feiding) is .the guest of Mrs. Quilliam. Mrs. Skefman has returned to Otaki. Miss Decima Trife is the guest of Mrs. Colvile. , „ , Madame von Feidorowicz is visiting Wellington. ~ , The Misses Parties (Wanganui) are staying at “Rahui.” * j * * Mrs. Paul leaver on Tuesday for Wellington and Blenheim. Mrs. Howley has returned from her visit south.

p • ♦ Mrs. Fair loft this week on a trip to Sydney.

Miss Sybil TJnomson has returned from Moliau.

Miss 0. Mackay left for Wellington on Tuesday.

Mrs. J. B. Roy spent a few days in Wellington tin's week and returned on Friday.

Mrs. T. G.. Thomson motored through to Wellington this week.

Sister Bearlle. of the Hawera Hospital. is staying at the White Hart.

Miss Angrla Wright (Stratford) is the gucre: of Mrs. Fredßayly,

Nurse Gill, who has been spending a holiday in Wellington, returned on Thursday.

Mrs. R. C. Hughes and the Misses Burton luave returned from Auckland.

The Misses Burkland left for Wanganui on Wednesday and spend a short holiday there before returning to Auckland.

Mrs. Hawke, who has been visiting here, returned to Wanganui on Thursday.

Mrs. Johnston, who motored through from Wellington this week, returned on Friday.

Mcsdames Craig aud Robinson and Miss Furrows, of Rnctihi. who are on a motoring lour, spent a few days here and loft on Friday to go round the mountain.

Mrs. and the Misses Bolton have returned to Hawke’s Bay.

Mrs. and Miss Austin have returned from their visit to Sydney.

Mrs. Hugh Daily gave a large children’s party” this alternoon. Miss Renaud has returned from her trip to the King Country. Mias Deacon has returned from Wanganui.

Mias Taylor, who has been visiting Mrs. Ouickshank, returned to Manaia yesterday.

The members of tho High School Old Girls' Association intend holding a series of evenings during the winter. The first, which was held on Wednesday at the High School, was a card evening both bridge and euchre being played, the"prize-winners being Misses Ina Dempsey and E. Mace.

The engagement is announced of Mr. Frank Brown, only son of Mr. and Mrs. W. Brown, of Lepnerton. to Miss Ethel Johnston, eldest daughter of Mr. J. N. Johnston, of New Plymouth.

It is good to hear of New Zealand artists honoured abroad. Recently, in London, a concert was given by the Lady Mayoress in aid of tho Belgian Fund. One of the singers was Miss Rosina Buckmanu. She had a great reception, and was afterwards presented to Princess Clementina and Princess Napoleon. She and Mias Nora d’Argel are singing in tho “Talcs of Hoffmann” at the Shaftesbury Theatre, and are drawing good audiences, in spite of the unpropitious times.

Tho birth of a daughter is announced to Mrs. Halsev. wife of Captain Lionel Halsey, R.N., C.M.G., A.D.C.. H.M.S. New Zealand. Mrs. Halsey is at St. Anne’s, Cornwall,, said an English correspondent on March 18. FASHION’S PENDULUM SWINGS BACKWARD. REVIVAL OF MODES WORN FORTYYEAR S AGO. GRANDMOTHER STYLES. When a comedian dresses as a woman and wants to he funny he usually wears a tiny little hat perched on tile back of his head. Ho wears the hat of forty years ago ; but he will linvo to change this stylo, as it is coming in as tho latest idea in hats. Tho gowns, hats, and little toilette accessories which arc to be the fashion this year were worn bv the present-day grandmothers forty years ago. The skirts are wide and of the true ’Arriet of Hampstead Heath cut, for ’Arriot never really adopted the tight skirt. BUTTONS DOWN THE SKIRT. Buttons are a strong feature of the new costumes. They are arranged on the quaint little tight-bodice, fastening from neck to waist and all down tho wide skirt. “I wore a dress jiko that when I was married,” said a sixty-years-old grandmother on seeing designs of the season’s dresses. “I had twelve dozen buttons on it,” she went on. “Three flounces were worn when I was a young woman, and the front was like a baby’s robe —-these are now coming in again—and just the same tight bodice and the same tight, plain sleeves.” The little velvet “sleeveless” jacket is now being worn again under the new name of a waistcoat. It is a prominent feature of the new styles. THE SECRET POCKET. Pockets can be made in the more voluminous skirts. Even thought a woman is not supposed to use pockets, because they interfere with the hang of the gown, she likes to think she has a little secret pocket in which, if she wishes, she can hide her money, her powder-puff, or her last love-letter. In view of the revival of the fashions of 1875, - the following description of

them, written forty years ago, is very interesting;—“Worth (the noted dressmaker) has a delightful caprice for making throe skirts'in one. The lower skirt of only three breadths clings to the figure, and the others are sewed in form to that. The' second skirt, very long and edged with fringe, is draped by gathers down the middle of the front, producing the effect of two loose, lengthwise .puffs; is caught up high on the sides, and descends behind in a sort of jabot, formed by a wide flounce of silk arranged in gathered’ shells, on which an anpliouc lace flounce is also laid. The third and upper skin is merely a very long and much wrinkled apron tied behind.” Another fashion note of the same year records that ruffs are added to the collar, and that the neck will be dressed more elaborately than ever. RECIPES. Artichoke Soup (Jerusalem), a white soup highly recommended. -—lngredients : Three slices of lean ham or bacon (or bacon bones), half head celery. 1 onion, 1 turnip (if liked), 3oz. butter. 41b. artichokes, 2 lumps sugar, salt and cayenne to taste, 1 pint boiling milk or half a pint of boiling cream, 2j quarts white stock. Mode: Put the bacon and vegetables (which should be cut into thin slices) into stew-pan with the butter ; braise, keeping well stirred, and add artichokes, finely sliced, with a pint of stork ; when these have gently stewed to a smooth pulp, put in remainder of stock, stir well, add seasoning, and when it has simmered for five minutes pas.; through a colander; pour hack into the stewpan, let it simmer five minutes, and skim well; add boiling milk or cream and serve with small sippets of bread fried in butter. This soup is voir nice made without stock, with just sufficient water to cover the artichokes and an equal quantity of milk or cream added to the pulp. It will nil press through a colander except a little fibre, and will keep several days if the milk or cream is only added as it is needed.. Savoury Rice and Cheese.—This is excellent, and so good to eat if served hot and carefully seasoned. Required: A pint of milk (or milk and water), 2oz. oi rice, 4oz. of cheese, loz. of dripping, salt, and pepper. Roil ihe inilK, add the rice, and simmer till soil; use a double pan il you ran. (Irate the cheese; any stale hits will do. Wlicn the rice is soft, add me cheese and seasoning and turn the mixtme into a greased piedish. Sprinkle cheese over tnc top, or, if liked, put layers of seasoned rice aud cheese, ending with one of ihe latter. I'ut the dripping in small pieces on too top, ana co.jK in a hot oven until the mixture is hot through and nicely browned on top. If possible, hand with it a tureen ot gravy, hut inis is not necessary, thoagn an improvement. this etiso should be ample lor lour persons, Lemon it oils.—Take lib. of flour- fib. ol cum or sugar, 2oz. of putter, one egg, one large lemon, one teaspoon!nl 6i baking powder, and a little nuik. Cream cl.o tauter, add ihe sugar with the grated rind of the lemon, then add the egg with the strained lemon-juice. Mix the baking powder with the flour and stir them lightly into the,other ingredients. use enough milk to make a stiflish dough, turn the dough on to a floured baking board, and divide into small, equal-sized pieces, and hake on a greased tin in a moderate overt*

Pancakes Without Eggs, Ingredients; Jib. of sifted flour,'2 toaspoonfuls of egg powder, a sahspoonful of salt, castor sugar to sweeten, and sufficient milk to malic the hatter as thick as cream. Mix the dry ingredients in a howl, stir the milk in slowly, and mix with a wooden spoon until perfectly smooth. Pour half a toacupful of batter at a time into the boiling fat, fry for a few minutes until a light golden brown, turn ovor and fry the other side (or about four minutes, roll up quickly, sift powdered sugar over, and servo with sliced lemon.

Tomato Chutney. of ripe tomatoes, Jib. sour cooking apples, 4oz. salt, Boz. brown sugar, three pints vinegar, six cloves of garlic, 6oz. ground ginger, loz. mustard seed. .Method 1 : Scald the tomatoes, remove the skin, cut them into slices, and put them into an earthenware cooking pot with vinegar, suit, and apples, previously peeled, rored, and chopped finely. When the fruit is soft, rub the whole through a sieve, add the*sugar, ginger, and mustard seed, also the garlic (chopped finely', and boil the whole gently from half to three-quarters of an hour.’ Pour the e.onterits of the cooking pot into a jar. cover it. and let it stand m a warm place for about three days. Bottle the chutney. for use, cork up tightly, and exclude tho air. Sultanas or preserved ginger are sometimes added to the above.

Walnut Tart.—For the pastry, lake (lb. ot flour. 6oz. of butter, loz. of brown ' sugar, a teaspoqnful ot baking powder- Mix together with an egg; line a sandwich tin with the pastry, cover the bottom of it with raspberry jam; tpko 4oz. of shelled walnuts and spread over the jam. Bake in a moderate oven. USEFUL HINTS. Never put sugar into batter puddings before boiling, as this makes them heavy. When making a boiled pudding, bo sure to fill the basin quite full, otherwise the water will get in and the pudding will be heavy. To remove stains from steel knives, mix together finely-powdered ashes and an 'equal quantity of earthy soil. Rub the knives with this and tho most obstinate stains will disappear. . To clean saucepans in which porridge has been rooked, quickly and easily, fill them with boiling water, empty away, then fill with cold, av.d the oatmeal will fall away from the sides. To clean silver, place the quantity, of whiting required in a saucer and add equal quantities of liquid ammonia, methylated spirits, and water. To this add a few.drops of turpentine and appl-' in the usual way. Press thick hems and folds, before stitching in the machine. It is quite easy to machine even a thick hom when it has been pressed.. A' small piece of candle may be mode to burn all night by putting finelypowdered salt on it until it roaches tho blackest part of the wick. NY,ben making soups, hashes, etc., if yqu .arc using onions, always leave the 'outer skin on. It will colour the soup so effectually that neither burnt sugar nor browned flour will bq required. When washing valuable glass or china it is t> good plan to place a heavy Turkish towel at the bottom of your basm. This-prevents tho china from getting chinped and cracked. To prevent ornaments and vases from being easily knocked over and broken, fill or partly fill them with sand. The weight of the sand keeps them steady and firm. The slightest touch might otherwise mean the loss of valuable ware. When butter is dear, husband dripping very carefully. To clarity it pour boiling water on it, stirring round and round; keep in a cool place in basins or Bv using soap water when making starch, the clothes will have a glossy appearance and the irons will be less likely to stick. . THE nose" AND HEALTH. Closely associated with the care of the teeth la the car® of tho nose, which ift,.

town life especially is a important matter. All air. does or should reach the lungs through the nose, and that this air should ,bo pure goes without saying. To keep,the nose in proper condition and free from noxious germs, it should bo cleaned.thoroughly every day. To do this properly a tcaspoonful of salt (good sea salt) should he added to one Eint of warm (not hot) water in a tumler, and this should bo quietly, drawn up through the nostrils, it will return through the mouth, to be spat out, of course, and will clear away all accumulations. The addition of salt will have an r>nti>cptic effect, and, indeed, ‘‘saline,” as it is known in medicine, is now a daily feature in operative surgery. There should also be carried out a system of deep breathing which,’ with clear nostrils, is very simple, and the lungs should he filled from the diaphragm to the collarbone with long, deep draughts of air’ Not only does this wonderfully improve the general health, but it helps greatly to calm the nerves: and the habit of controlling the brcatli is of the greatest value to all who Imre to make much use of the voice. It is also most valuable in the case of insomnia, and all that is needed to make it effective is clear nostrils. ST ATI* K TO :T,ADV OF THE TAMP.” A gild snowy scones the memorial to Florence Nightingale in Waterloo Place was unveiled on Thursday morning, Fchrnnrv 20, at half-oast seven. No. ceremony could have been more unostentatious. AVhen three workmen from the Offic® of Works arrived with a haudc»rt and a few ladders, the statue of the “Lady of the Tamp,” swathed in canvas; was covered with snow. Ladders Were nlnced against it.'snow was shaken from the covering, the cords werp pulled, and the memorial disclosed. The statue, wlr’ch is of bronze and is Oft. kigh. shows Miss* Nightingale with an oil cruse-in her right hand, as she might he waling through th* ward of the hospital. The sculptor-is Mr. A. 0. ■Walker.