NOTES FOR WOMEN

Taranaki Herald, Volume LXVI, Issue 16218, 24 August 1918, Page 5

NOTES FOR WOMEN

Mrs. AV. A. Round! is spending a few days at Hawera. Mrs. Hina has returned to Inglewood. Mrs. R. Anderson, who has been the guest of Mrs. Wright, has returned to Stratford, Lady Stout was a visitor here this , week and left for Wanganui to-day. Miss E. Clifford (Leppcrton) is the guest of Mrs. Shirtolilfe (Wellington). Mrs. Dickeson (Kaikohe) is the guest of her mother, Mrs. F. Watson. Miss Esse has returned to Inglewood. Miss B. Evans (.Rotorua) is visiting New Plymouth. Miss Ora Paget has returned from , Wellington. * * * Miss Lapcott (Auckland) spent a few days here this week and was the guest of Mrs. Kirkby. Mrs. M. J. Armstrong is visiting Wellington. Mrs. Jas. Wilson has returned from Midhirst. Mrs. Fox-Rogers has returned to Feildiug. Miss Salway is spending a holiday in Auckland. Mrs. Dodgshun loft for Auckland on 'Wednesday. » * * Miss A. Wilson returned from Inglewood on Friday. Mesdames Fabian (Auckland) and Villers (Hawera) are staying at Rahul. Miss May Arthur, who has left New Plymouth to reside in Auckland, was before her departure presented by her fellow workers on the New Plymouth High School Old Girls’ Committee with a silver inkpot. Miss Barr has left for Dunedin to spend the holidays there. Mrs. Douglas Campbell leaves for Wanganui on Monday. Mrs. Hugh Wilson has returned from Stratford. Mrs. J. H. Hammond was hostess at a farewell tea yesterday afternoon to Mis. D. Campbell. The Old Boys of Nelson College resident in New Plymouth are arranging a dance in honour of the visiting Nelson College football team. The dance will bo held in the East End Pavilion on Wednesday evening. Mrs. Stanley Shaw has returned from Wellington. Miss Cory (Hawera) is visiting New Plymouth.

Visitors at Chatsworth House include Mrs. Clarke (Eltham), Mrs and' Miss Howie (Hunterville), Mrs. and Miss Gledhill (England) and Mrs. Heather. * * ill A most enjoyable gift afternoon tea was given by the Misses Crooka and Cutfield on Thursday, at the residence of Mrs. Crooke, to Miss Koitha Leatham, whose marriage takes place shortly. About forty ■ guests were present and everybody spent a very pleasant afternoon. An interesting and amusing competition was won by Miss Doris Bradbury. # * * According to papers filed in an American Supremo Court case, the income of Miss Diary Pickford, the film actress’ for 1916, amounted' to £207,500. WOMEN’S PATRIOTIC COMMITTEE. The New Plymouth Women’s Patriotic Committee acknowledge, with thanks, many gifts of jam, milk, sweets, biscuits, cocoa and milk, loaf sugar, coffee and milk, potted ham, meat extract, tobacco, cigarettes, socks, mittens, writing pads, books, etc., from the following:—Mrs. Morton, Mrs. Davis, Mrs. Parrish, Mrs. Roberts, Mrs. Elliott, Mrs. Teed, Mrs. Fulton, Mrs. Ewing, Miss Tyrell, Miss N. Brown, Mrs. Best, Mrs. W. Ambury, Miss Stanford, Miss Beck, Mrs. Bock, Mr. G. King, Mrs. Holbrook, Miss M‘Ewen, Miss Evans, Egmont Village ladies, Mrs. MTlroy, Mrs. Blanchett, Miss J. Anderson, Mr. Adlam, Mrs. Corbett, Mrs. F. Lee, Mrs. Simons, Mrs. Holmes, Miss D. Blanchard, Miss E. Blanchard, Jean and Belle Smart, Miss H. Raweon, Mrs. Prestney, Mr. Large, Mrs. Austin, Mrs. ALlsworth, Miss Tester, Miss Deacon, Mrs. C. T. Hall, Mrs. W. Inch; Leslie Dinnis, 80 cards or wool j and thread; Mrs. V. Beal, 50 tins homemade sweets; Miss O. Inch, 19 tins homemade sweets. Christmas Cakes from Mrs. F. Foote, Mrs. MTlroy, Mrs. Bremmer, Mrs. Nathan, Mrs. Little, Mrs. Bellringer, Mrs. Jarvis; Mrs. Thompson, box of golliwogs; Mr. A. H. Johnstone, 100 tins of tobacco; Friend, box of cigarettes; Mrs. W. A. Collis, gift of crockery for uso in depot. Gift Parcels (2s 6d each). —Miss M. Thompson, Mrs. W. Bocock, Miss H. Rawson, Mrs. T. G. Hughes, Mrs. IV. L. Newman, Mr. D. L. Teed, Miss V. Skelton, Miss Roube, Mrs. O. Oxenham, Miss A. APAlillan, Mrs. Hooker, Miss Hempton, Miss M. Humphries, Mr. S. Teed, Master L. Teed, Mrs. F. Grayling, Mrs. Manidow, Mrs. Austin, Airs. AV. Preece, Alaster Colin Alills, Miss Kerr Duncan, Miss K. Humphries, Airs. S, Teed, Airs. H. 0. Skelton, Aire. Reube, Mrs. Boon, Airs. A. Gordon (Stratford), Mrs. H. APClelaud, Alisa Tyrell, “A Friend,” Airs. C. E. Tomlinson, Miss Jamieson (Rahotu), Airs, V. Elliott, Mrs. Gicon (Rahotu); 3s, Airs. Alackay; 5s each, A.P. and E.P., Misses Norman, Airs. Pitt, Air. A. E. Afinnear, Aliss Thelma Alinnear, Airs. V. Duff, Airs. F. E. Batten, Aliss E. Hooper, Aliss G. Pitt, Airs. E. M. Alinnear, Airs. E. Foote, Airs. Wells (Alangoroi), Aliss E. Hoskin, Airs. Hooper, Airs. Golding, Miss Clarice Alinnear, Mrs. Dabb, Airs. Beck; Gs, Soldiers Alothors’ Tea (per Airs. F. Newell); Ids each, Mrs. R. D. Colson, Airs. AVyatt, Airs. W. Ambury, Airs. Perry, jun., Airs. R. Gray, Airs. C. 11. Thompson, Airs. Leslie Webster, Mrs. A. Mac Diarmid; £1 each, St. Andrew’s Guild (per Airs. G. Cornoy), Mrs. Nolan. Airs. M. Fraser, Aliss Capel, Airs. J. L. Perry, Air. and Airs. AVyatt, A.T.; £1 4s, Tnrurutangi School Children (per Miss Bramloy); £3, “A Friend” (Fitzroy); £4, Omata Sewing Guild (per Airs. Hughes); £4 7« 6d, Rahotu Ladies’ Guild (per Airs. Wright); £5, Dr. H. R. Lentham. Milk Fund Subs.—Airs. Dinnis, Airs.

(BY SISTER ANN)

Reancll, Mrs. V. Duff, bliss E. Rawson, Mrs. A. AY. Webster, Mrs. Waugh, Mrs. ] R. J. West, Mrs. Foote, Mrs. Rundle, ■ Mrs. Wood. ] Nurses' Christmas Gift Fund. —Mr. 1 and Mrs. Wyatt, Mr. Wright, “Back- 1 blocks,’’ A.T., 20s; Mrs. Brookman (Brockenhurst Nurses), 11s; Miss God--1 trey, 10s; Victoria League Girls (per Miss Rawson), 7s; Miss C. Thompson, Misses Norman, Mrs. Luscombe. Mrs. Wright, Mrs. Wells, ss; Miss Howell, Miss Badderly, 2s 6d ; Miss Flight, 2s;. Mrs. Millmann, Is 6d. I Tobacco Fund. —Rev. F. G. Evans, 20s; Mr. Wright, 20s; Saturday Street Collection for tobacco and Rift parcels, £65, Y.M.C.A.—Per Herald, £6 11s; Air. M'Ewen, seven Y.M.C.A. 2s 6d coupons.; Blind Soldiers. —Air. and Mrs. Wyatt,; 20s. ! Depot Sales.—Airs. Hooper, 10s; Flowers, 12s; Airs. J. Ramson, 2s 6d; Atiss Jones, ss; “Golliwog,” 2s 6d; Sale of Paper, 3s 6d; Airs. AVclls, donation ss, afternoon teas ss; Vaudeville Co., donation 2s; Friday Tea Donation; 12s 9d ; Monday Tea Donation, 2s 6d : Airs. AI. Payne (Christmas cakes), 10s; Airs. Burgess, donation, 9s Del. victoriaYeague. Tile Victoria, League acknowledges, with thanks, the following gifts:—Okau Guild (per Airs. Bower), one pair mitts, one pair socks, three dozen handkerchiefs; Afternoon Tea Donation, 3s 6d. Tea Hostesses.—The committee wish to thank the following ladies, who kindly provided afternoon tea at tho depot during the week: Airs. APLeod, Alfa. Kennel], Airs. Foote, Airs. Alills, Airs. Haseler, Airs. Street. BRITISH RED CROSS. Tlie New Plymouth sub-centre of the British Red Cross has this week dispatched to headquarters a case with the following goods:—11 pairs pyjamas (Tarurutangi Guild), 9 dressing gowns, 58 socks, 51 handkerchiefs, 6 eye bandages, 4 shoes, 2 cardigans, 4 pillows, 10 towels, 35 manitails, 1 balaclava, 18 face-washers, 5 mittens, 23 pairs pyjamas, 15 shirts, 5 under-vests, 30 abdominal packers, 9 bed socks, 10 treasure bags, 7 scarves. Gifts of money and subscriptions received with thanks from Aliss Clark ' blrs. Lepper, per Xvliss Webster’s list sale of wool, Airs. E. A. AValker, bliss Skippon, Airs. Hall, scissors fund (per Airs. T. A r . Mackay), Airs. Crooke, Miss Kirkby, Aliss Hinc, Aliss Crooke, Air. A. Crooke, Aliss AlTlellar, Aliss Wade, Aliss Roy," Airs. Addenbrooke, Airs. Grayling, Airs. Brewster, A.ALT., Airs. AA r . F. Gordon, Hurworth Ladies’ Guild, Airs. D. K. Alorrison, Airs. Mason, St. Andrew’s Guild, Aliss Gold-

water, Miss Rawson, Miss Tidy, Mrs. Courtney, Miss AVhitcombo, Miss Groatbatch, Miss B. Crooke, sale of books, Miss Baker, Mrs. Scully, Miss Outfield, Mrs. Cannell, Mrs. Walker (Fitzroy). Gifts.—Mrs. Colson 2 pairs socks, knitting received from Mrs. Dabb, Mrs, Elliott, Miss Skippon, Miss James, Mrs Schumnrk, girl knitters (Lepperton), Mrs. Mackay, knitted waistcoat, Mrs. Perry, face cloths. | HINTS AND SUGGESTIONS. ; To remove flymarks from mirrors rub with a. little powdered blue. Potatoes do not stain the hands if peeled when quite dry, and not put into | water till the,process is finished. i Mix ono dessert-spoonful of washing soda in the blue water and it will not ’ streak the linen. { j Saving Hints.—Never throw away j your scrubbing brushes that are too J soft for scrubbing purposes. Wash and dry well; this stiffens the bristles. They make excellent mattress brushes and i will last a long time; also they make! ; very good brushes for muddy hoots, j I thus saving a blacking brush, j A little bag of sulphur suspended in : a birdcage is not only healthy for the | bird, but keeps away the parasites With j which some birds are infested. Make your own briquettes'by mixing j

coal-dust with an equal quantity of cement, mixing with water till it can. ho formed into balls, and leaving in an airy place for a day or two to dry. A faded coloured waist may bo made white by boiling it in croam-of-tartar water. One teaspoonful of croam-of-tartar to ono quart of water will bleach it perfectly. Save all candle ends, put them in an empty jam jar, melt and add sufficient turpentine to make the mixture rather thin. This will polish linos or any description of floor-cloth. Tho easiest and best way to wash a sweater is to press it into suds until clean. Then rinse in the same manner. To prevent it losing its shape when drying sling a- towel or cloth over two chairs and lay the sweater on it. It is then in a. good draught of air and not stretching. Some ways of keeping a stove black—(l) Hub tho stove every day or so with paraffin, then rub hard with flannel. (2) Shave up equal quantities of stove polish and hard soa-p; hoil slowly with enough soft water to dissolve it. Moisten the mixture with a little water and apply with brush. (3) Some persons add a- little molasses or a little powdered alum to their stove -blacking. (4) Moisten blackload with a. little turpentine and vinegar mixed in equal proportions. (5) Add a little brown sugar, dissolved, to the stove .polish. Tins is hard to brighten, hut keeps black longer than plain polish. Salmon Sonffle—Make a white sauce in which there is, a fair proportion of butter. Allien hot, drop into it pieces of tinned salmon, and a little chopped parsley, and bring to the boil. This makes a- nice supper dish.

.Hot-pot of Rabbit.—Cut up a young rabbit into neat joints and soak' them in salted water (cold) for half ap hour. Peel and out into large pieces lilb of raw potatoes; peel and slice. 24 onions, and }lh 'of salt pork cut ipto small square pieces. Season the rabbit with a. little pepper and a tablespnonful of chopped parsley. Arrange the rabbit and vegetables in layers in a- hot-pot dish, sprinkling them with the parsley, putting a layer of potatoes last. Half fill the dish with water, put the lid on, and cook in the over for three hours. Remove the lid for the potatoes to brown at tho last. Baked Apricot Pudding.—Reauired ; Four ounce" of dried anricots, 4oz. of rice, ono gill of milk. 2oz of sugar, a little nutmeg. Hash the fruit in warm water and leave it to soak. Then strain tho fruit off and add a gill of tho soaking water to the milk.* Boil the rice gently in this until it is quite nice and tender. A pinch of salt can he added, and lust a- little shredded lemon peel, if liked. Stir the sugar into the nee. Take a pietlisli and butter it well, and at the bottom place in the fruit, which may be partly or wholly cooked to save time. Cover with the rice, grate' a little nutmeg over the top, and hake in the oven until the whole is thoroughly hot through. This will only take a few minutes if the fruit has been already stewed. Baked Onions.—Slice into a pie dish enough onions to fill the dish. Sprinkle over the top one teaspoonful of sugar,

on© tablespoonful of flour, pepper and salt to tasto. Cut up about 2oz. of butter into small .pieces, and place them around the top. /lover the piedish with another one that fits it close*ly. Bake in a moderate oven for two hours. This makes a good tea dish for the winter. It m./y be eaten with mashed potatoes or with butter. Potato SajMrdry.—Pare and boil eight siunJr potatoes, place in a heated covered dish, pour melted butter over and grate in the yellow rind of a lem&n. Cook slowly till clone. Mock Cream for Cake Filling.—Put one cupful of milk into a saucepan with three-quarters of a cup of sugar, 1 beaten egg mixed with 3 teaspoonfuls cornflour, and 1 tablespoonful butter. Boil for three minutes, cool, and add flavouring to taste. A Very D.ainty Pudding.—One heaped teacup of flour, 1 tablespoonful sugar, 1 ounce butter, a saltspoonful of salt. Mix well, then add a tablespoonful of jam or syrup, and lastly add a- teaspoonful of carbonate of soda mixed with half a teacupful of warm water. Stir well, put it in a wellgreased basin with a. little jam or syrup, at the bottom, and steam hours. Do not fill the basin more than three-parts full, as it wants plenty of room to rise. Curried Eggs, with Lentil Puree.— Cook ilb. lentils, drain, and rub them through an upturned sieve with a. little pepper and salt. Put three tablespoonfuls 6T above lentil puree into i a stovvpan with the same quantity of j curry sauce, add two hard-boiled eggs ! cut into slices, make hot, and serve in j a border of plainly-boiled rice. j The Value of Rice Pudding Tin's is | not only very wholesome for the child- 1 ren, but, as a well-known physician strongly bolds, it concerns everyone over 50 as rice is a valuable item in the daily dietary then, and a pleasant one, too, if properly cooked. Ordinary rice pudding should never be made with egg, as that turns it into a custard. and as a rice pudding needs long cooking the custard becomes hardened. The proportion of rice to a quart of milk is about three and a-half ounces, and this rule applies to other kinds of milk puddings. Rice needs slow cooking; two and a-half to three hours is not too long; two ounces of shredded or chopped snot is a great improvement. Skimmed milk is often used for milk puddings, and when this is the case, suet or butter should he added in order to replace the fat in the cream. Smaller grains such as semolina, fine sago, and ground rice will cook in much shorter time. Large sago or tapioca takes about three-quarters of an hour.