NOTES FOR WOMEN

Taranaki Herald, Volume LXVII, Issue 16448, 31 May 1919, Page 5

NOTES FOR WOMEN

The Misses Stanford have returned to Stratford. • » * » Mrs. C. F. Seaward, who has just returned from England, is the guest of her sister, Mrs. B. H. Chaney. ’ • • » Miss Betty King is visiting Wellington. • • • Miss K. Warnock has returned to Rotorua. 1 » * • ■ Miss Lennon has returned from Wellington. Miss Fraser (Auckland) is staying at Rahui. m■ * • Mrs. Arnold Jones (Auckland) is visiting New' Plymouth. Mrs. F. Honan lias returned from . Wanganui. Mrs. H. M. Bannister (Wellington) is the guest of Mrs. E. H. Tribe. Mrs. Birch-Jolmston is spending a holiday at Maketawa. Mrs. R. Paul is spending a holiday in Auckland. Miss Cunningham returned to Wellington to-day. Mrs. A. Williams (Palmerston North) fs staying with her mother, Mrs. R. Cock. Miss Corry (Blenheim) was a visitor here this week. 9 9.9Mrs. Dillon-Carhery and Miss M. Uniack© returned to Stratford on Tuesday. Mrs. C. H. Burgess has returned from Wellington. * * * Mrs. Redmond (Trentham) and Mrs. Dodson (Blenheim) are the guests of their sister, Mrs. J. Clarke. 9 9 9 Lady Jellicoe is travelling with Admiral Lord Jellicoe on the New Zealand. A most enthusiastic welcome was given them, with tho members of tho staff and officers, when they arrived at Perth on May 16. Mrs. John Kelly has returned from Waverley. « * * A dance was given by Mrs. Faber Fookes on Friday night at hor residence, Courtenay Street, for Miss Evie Fookes, who is home for the holidays. A number of young people were present, and a very jolly time was spent. Mrs. Bagley left this week for Wellington, and sails from there by the Moaua for ’Frisco. « » 9 Miss Chalmers, who has been the guest of Mrs. E. Griffiths, has returned to Hawke’s Bay. Mrs. N. K. Mac Diarmid returns from Taihape to-night. * ♦ * Mrs. Dixon ((Patea) is the guest of Mrs. Crawford. * * * . The engagement is announced of Miss Mabel Okey, youngest daughter of Mr. F. W. Okey, of Vogeltown, and Mr. G. Jo.rrett, of the stock division of the Agricultural Department, and who for some time before joining the Expeditionary Force was stationed in New , Plymouth. Miss W. Webster was hostess on Tuesday evening at a party for Miss Muriel Blundell, who is to be married shortly. * * * Visitors at Chatswortli include Mrs. Fowler (Wanganui), Miss Christoffell (Eltham), Miss Frame (Stratford), Miss Tod (Wanganui), Mrs. Bewley (New Plymouth).

Mrs, Bonguard returned to Leeston last Monday. * * ♦ Mrs. Bartley, senr., of Auckland, is visiting Mi's. R. H. Bartley. ♦* • ' Nurse Pike and Miss L. Pike returned from Nelson on Wednesday. Mrs. Les. Kirkby is the guest of Mrs. A. V. Kirkby, Courtenay Street. Mrs. F. P. Corkill is visiting Rotorua. Miss G. Doilo, who has been on the teaching staff of the Central School for several years, and is leaving in order to be married, was yesterday entertained to afternoon tea by her fellow teachers, on behalf of whom tho headmaster (Mr. 11. A. Stratford) made a small presentation and offered good wishes for her future happiness. The scholars of Miss Doile’s classes made her a presentation earlier in the afternoon of six solid silver teaspoons. • 9 » Miss M. Thomson, who is retiring from the staff of the New Plymouth branch of the National Bank of New Zealand, was on Friday presented by the members of the staff with an ebonyhacked mirror and hairbrush. Appreciative references to her services were made by the manager (Mr. A. M‘Hardy) and the accountant (Mr. K. Bell).

The members of St. Mary’s Guild on Friday presented Miss Muriel Blundell with a silver hair tidy and powder puff. The president of the guild (the Rev. F. G. Harvie), in making the presentation, tendered to Miss Blundell the best wishes of the members of the guild for her future happiness. Mrs. S. W. Shaw and: Mrs. Hammond provided afternoon tea.

Mrs. Hugh Baily gave a fancy dress party to a number of small children on Thursday evening. Each child wore a small mask, and-, all had great fun in endeavouring to recognise eafch other. A dainty tea was served by Mrs. Baily to her small guests, who spent a thoroughly enjoyable evening. SKIPPING FOR HEALTH. There is an old saying, “An apple a day keeps the doctor away.” I would change that to- “A skip a day keeps the doctor away” (says a writer in a Home paper). La these strenuous times when so many people rise every morning to snatch a hurried breakfast before working in an office all day and then going home to'bed again, there seems to be little time for exercise, and exercise is the enemy of all ills—even the dreaded influenza. Why not try' skipping ? It is splendid exercise, cheap, and quite easy. You laugh. “Fancy a man of my age skipping!” you say. Well, why not? I know a man who is well on'in the “fifties” and very stout; yet ho always enjoys the best of health. I once asked him the reason of this and he answered “Skipping!”

(BY BISTKR ANN)

He skips for ten minutes each morning before breakfast. 1 never hear him complain of any little ailment. His wonderful health determined, me to try his experiment, and 1 am glad that I did. The only expense that you need go to in order to skip is to buy a length of rope. Then you have all you require for an extensive system of physical culture. Do not be down-hearted if you meet with a little difficulty at first. In a week or so you will find it much easier. .-Remember that tho rope is only half an inch thick. Many people when learning to skip make tho mistake of jumping much too highh. Of course there are all kinds of fancy tricks that can be practised while skipping, but for tho main purpose of health and physical development skipping in the ordinary manner and skipping backwards will be found sufficient. The latter is particularly beneficial as it strengthens the lungs and brings the chest forward. Skipping will bo found to have an excellent effect on weak ankles if you skip on alternate feet. Tho foot has to bear extra weight and the muscles become strengthened with practice. If possible you should do your skipping in your stockings or with bare feet. This allows tho muscles to envelop free from tho cramping influence of footwear. In short, skipping clears the brain, exercises tlie muscles, develops the lungs and improves the system generally. Won’t you try it? HINTS AND SUGGESTIONS. Rub in a little vinegar if your bands look wrinkled after doing w'ashing. Dry salt is another good remedy. Pie-dishes that have become brown from baking in the oven may be mode quite clean by soaking in a strong solution of borax and water. Salt mixed with the white of an egg makes a powerful drawing poultice. Keep your hands smootu in cold weather by rubbing in a little cold cream and powdering them well after washing. Do this when the work of tho day is finished. If a fruit or meat pie is placed in a tin of boiling water when put in the oven to cook, the fruit juice or gravy will neither boil over nor soak into tho crust. / Inhale Eau do Cologne if you have a cold. It clears one’s nose in a wonderful way. Merely pour some of the scent on a handkerchief, and breathe it in as deeply as you can. When washing black stockings add a teaspoonful of vinegar to the rinsing water. This will keep them a good colour and prevent them from turning a rusty black. When preparing a cauliflower, cut out a piece Horn the centre of the stalk, so that tho water can get up inside it. If you do this, the stem will cook as quickly as the other part. Bo often one finds either that the stem is hard or the head over-boiled. Wiien trousers are baggy at the knees turn them on the wrong side, damp thoroughly and press, repeating the process again and again till the cloth has shrunk hack to its original size. This is the plan always adopted by tailors. Laundry Hints.—When using a mangle, work slowly, and better results will be obtained. Muslin goods should be ironed damp; silk .should be almost dry. To stiffen silk, add a little methylated spirit to the last rinsing water. When ironing table linen, iron parallel with the selvedge and not across the grain. Fold and press into creases. To make linen white, add a large handful of borax to the water. A teaspoonful of turpentine added to tho water in. tho copper will improve tho colour. How to Clean AVallpaper.—Many wall papers fade, but,.generally speaking, the bad appearance is largely duo to the accumulation of dust particles. Remove these, and tho paper looks bright and new. 'The cleaning of wall paper is well worth undertaking. Get a flattiah sponge and some fine sawdust. It is a good plan to sift the sawdust first so as to get away any small chips of wood. Put newspapers on tho floor and proceed in this way. Spread some of the sawdust on the sponge (which should bo dry) and then rub the paper briskly. Use fresh sawdust for each operation and keep on rubbing until all the paper improves in appearance, which it very soon will do. This treatment will take away all ordinary dirt marks, but it does not remove greasy spots. To deal with these heat an iron and then fold a piece of brown paper several times. Put the brown paper on tho mark and press with tho iron. Do this repeatedly until tho grease has been absorbed. This plan will act in most cases, but where it is not completely successful you can resort to fuller’s earth, which hardly ever fails. Moisten a little of this substance with water and then plaster on the spot. Leave for tho best part of a day and remove. When quite dry rub with sawdust and all marks will disappear, Yinto Soup.—Take carrots, scrape and cut the red parts only into strips, discarding the"insides • 21b. are needed for this soup. Melt 2oz. roast fat in a saucepan, add the carrots, and let them stew, stirring occasionally; add salt and four pints of stock. Let the whole simmer till the carrots are soft. Pour tlirougli a sieve, and boil up again with half a teaspoonful of sugar (or substitute). Stir in half a pint of milk, season wdth pepper and salt, and serve immediately.

Alexandra Pudding—Required: Thre Alexandra Pudding. Required: Three large apples, a little lemon peel, Jib. of sultanas, a little candied peel, loz. of sugar, light suet crust. First peel, core, and slice the apples, put them in .a saucepan with a little nutmeg, grated lemon rind and sugar. Stew till the apples are soft, then add the chopped candied peel. Roll out tho suet pastry, then spread tho apples, etc., on it. Scatter the sultanas on it, make into a roly-poly, wet the ends and squeeze together. Boil for two hours and a half in a floured cloth. Turn out to servo and sift sugar over. Boiled Ginger Pudding.—Mix together half a pound of chopped suet, half a pound of breadcrumbs, threequarters of a pound of treacle, two tablespoonfuls of flour, one teaspoonful of powdered ginger, and a little grated lemon peel. Put into a greased mould and boil for two hours and a half. If preferred, one pound of flour may be used instead of the breadcrumbs, but in that case the pudding must be boiled for three and a. half hours.

Lemon Butter.—Quarter pound butter, 6 eggs, 11b loaf sugar* 3 lemons. Omit the whites of two eggs, boat up all the rest; add the sugar, butter, grated rind and strained juice of the lemons. Place in a basin in a saucepan with water over the fire, till the sugar is dissolved. Stir well until of the consistency of honey. Will keep in jars covered like jam for months. Is excellent for tarts or sponge sandwich.