NOTES FOR WOMEN

Taranaki Herald, Volume LXVII, Issue 16521, 23 August 1919, Page 5

NOTES FOR WOMEN

The Misses Cato have returned to New Plymouth from 'Wellington.

Mrs. Kimbcll and Miss Eileen Kimbell are spending a. few days in New Ply. mouth, and are staying at Sarnia House. Mrs. AFNaughton Christie is staying with her mother, Mrs. 11. Bayloy. Mrs. G, Neal, is visiting Auckland. Mrs. and Miss Fitzherhert return to Auckland on Tuesday. Mrs. 0. Curtis and party motored through from Stratford on Wednesday evening to the dramatic entertainment.

Miss Fairhrother is spending the holidays at Palmerston.

Mrs. AValkington (AVaverley) is spending a few days here. Miss Irene Foote, is visiting Auckland.

Miss Tidy returned from 'Wellington this week.

Miss Burrows leaves to-night for Auckland to spend the. holidays there.

Mrs. Moore '(Wanganui) and Mrs. Gascoyne (Wellington) are staying at Raimi.

Mrs. G. Mayue arrives from Christchurch on Monday, and will bo the guest of Miss Leatham during her stay hero.

Miss Mcldrnm spent a few days here this week and has left' for Hunlerville.

There Anve boon a number of hostesses at bridge this week for Mrs. Fitzherbert, among them being Alosdames Kebbcll, Mills, E. P. Webster-and W. Bayly.

Mrs. Dumbleton and her sister. Miss Phyllis Alexander, spent a few days hero this week on their way from Auckland to AVellington. Mrs. Carbery and Airs. T. IT. Penn (Stratford) were visitors hero this week.

Miss Kcbhell, of Levin, is the guest of Mrs. A. Crooke.

Airs. Oliver Samuel has left for Wcl lington.

Airs. Alortimer-Jnnes leaves next week for her future home in Cambridge. Airs. Russell Standish has been appointed secretary, of the New Plymouth branch of the Plunkei Society.

The break-up of the Boys' High School dancing class was held on Tuesday evening, when the large Assembly Hal! was crowded with the pupils and their friends. Supper was laid in the dining hall, the tables being prettily decorated with spring (lowers. The .High School boys’ orchestra played for several of the dances, and extras were played by Alesdames D’Arey Robertson and K. L. Humphries.

Last Thursday, at Knox Church, Lower Hutt, Alls.s Chrissie Stevens, tided' daughter of Air. Robert Stevens, Lower Hutt, was married to Air. Frederick Ormond Austin, eldest sou of Air. and Airs. James Austin, of Now Plymouth. The Rev, James Al‘Caw officiated. Aliss Flora Stevens was bridesmaid, and Air. George Duncan, of Petono, the best man. After the ceremony a reception was hold at the bride’s home, and later Air. and Airs. Austin left for the south.

Aliss Ruth Law (Airs. Oliver), who has announced that she intends to make a bid to cross the Atlantic in June, dying a Curtiss aeroplane, already has the honour of having made the longest flight over achieved by a woman. On November 20, 191(5, she piloted a Curtiss aeroplane. from Chicago to Hornoll. New York, in 8 hours 59 minutes—a distance of 890 miles. Five hundred and ninety miles were covered without a stop, Aliss Law’s homo, is in New A'ork. During the war she unsuccessfully sought active service with the American Air Force in France. THE PAPER DANCE. Another novel and equally enjoyable dance, organised by the popular committee of the Hard-up Hop, was given in honour of Aliss Fitzherhert on Thursday night. The chaperones were Afesdames Anderson. Nicholson and Fitzherhert. The name “Paper Dnneo” is a rather misleading one, ns the drosses, made of crinkly paper in every colour of the rainbow, were quite Parisian in effect. Pretty shades over the electric lights bathed the room in a soft radiance, while sprays of imitation cherry blossom lightened the walls. As the East End floor is renowned for its glassy surface it was with some trepidation that the wearers of the flimsy dresses entered into the whirl of the modern lancers. Nevertheless, although a few unfortunates shed frills, the dresses stood the strain wonderfully. A sumptuous supper and good innsie completed the all-round success of the evening.

FASHION' NOTES. (By an Expert.) i PAIUS, May 26. The new models more or loss confirm the general tendency .already noticed last season, writes oar Judy correspondent, which is equivalent to saying that a certain amount of eccentricity may be expected. Some of the great couturiers wish to retain the extreme narrowness at the bottom of the skirt, while they exaggerate the fullness of the tunic at the knee-line. This gives a distinctly characteristic appearance to the silhouette net at all resembling the lengthening effect of “la ligno,” which has been somewhat in favour amongst a certain class of distinctive women in i-aris. It must not bo imagined, however, that these “cerclecs” or “minaret’’ tunics can bo worn indiscriminately. They will only bo successful when used for evening dresses, for they are really only possible with this kind of toilette. Wo are all very much interested in afternoon dance frocks, because of a new social departure. The Paris man of fashion, and letters, artists, and bachelors of all types, are giving afternoon teas at their apartments or studios, with dancing following. The first new teas wore really thrilling. But now that we are becoming more accustomed to them, we are not so curious, but these r ‘Thcs Dausants” are cor- j tainly enjoyable, and tout Paris, the i feminine Paris, wear their very pret-1 tiest (and between ourselves) shortest and most audacious frocks for them. I Tftifetaa is thq accented fashion for j

(BY SISTER ANN)

these frocks, with ostrich jtnd beaded trimming. An adorable frock noted at one ol these tca-dancos was of ivory Georgette, with a short tunic, on which was appliqued a large-patterned blue and while foulard. To,give colour there was a cordelicro of Jfigyplian red beads, with long tassels of jet bugles and rod bends. Another very up-to-date frock worn by a young inatrof. noted for her taste was carried out in pearl-grey taffetas, dotted with round motifs of french blue ostrich, and embedded in the centre of each soft feather motif was a huge jet cabuc 1 1 0 11 surrounded with tiny gold beads. In nearly all the tailored costumes an important feature is the shirt front of linen or organdy. This is the sensational novelty of the season, and it has iho effect of a man’s shirt or a shirt, front with a collar, and this collar is of infinite variety. .Sometimes it is a modified iMcdccis collar, with tec point turned back; again, it is a little nurse's collar, starened and turned down, and worn with a little black eravatu; on: still another model it is' the “Jocrisso" collar of .organdy, rising above a black lalfelas cravatc, which is wound several tunes about the- throat. The tailored jackets arc moderately n ido, and the waist is a I ways marked, cither by a. very narrow belt of patent leather, or by a narrow ribbon sometimes of two different colours, and sometimes matching the suit, winch is knotted at the bacit of tho nip, or in the middle of the back. The patriotic belt of blue, white and red gives a sharp accent* to a navy blue costume. There is a great variety of buttons to bo noted on the latest tailleurs. Huttons of eoroso, of porcelain, of crystal, or of brilliant colour composition ornament tho whole of a frock, or halt the back, or still often.-r fall in long linos down cither side .if the skirt. N cry narrow fringe plays an equally important role, either at the edges of tho jackets, or in rows set at equal distances along the edge of the basque, or at the limit of a skirt.

Very small details, which arc distinctly new, are noticeable in those models. The corner of a jacket, for example, is turned hack ami hold by a braid, from which other lines of braiding lead up towards the shoulder. Again, there is a novel holt, which crosses tlte front and turns up at the nndor-arm to form t!u l back of tho bodice, which is thus entirely different from the front. Such costumes have a unique charm.

HOUSEHOLD HINTS. A trap for ants can be made by greasing a plate thickly with lard and standing it on the floor nr shelf which is infested by those insects. Powdered borax strewn thickly in a drawer

or on a shelf which they insects frequent will also he found efficacious. Stains on crockery may bo quickly removed by rubbing with fitto ashes moistojiod with vinegar. As a carpet-cleaner*..bran, slightly damped and thrown on tho carpet and then thoroughly swept out, is excellent. Chopped suet is useful instead of eggs in milk puddings. Sprinkle a little on tho top, and the pudding will he rich and creamy. When storing blankets, wrap them in plenty of newspaper and lay slices of yellow soap in the folds. Moths dislike soap and printers’ ink. floFnro putting away your winter boots cleanse tueui thoroughly with hot water and a brush, \\hilq still warm well nib in some castor oil, and keep in a dry place, oru, .trees if possible.

Grease .spots on the pages of books should ho sprinkled with tincly-powder-cd pipeclay, then tissue-paper laid over lno pipeclay and the pages pressed with a warm iron. Rub off with a piece; of indiarubher.

If the bottom of a pail has worn into small holes or cracks, turn it up and give it a coat of enamel; while still wet, spread a piece of linen smoothly over, set it to dry; then give another coat of paint. W lien this second coat is dry it will form a strong bottom to the pail. When you soak your clothes, add a cupful jot ammonia to tlte water. Ibis will quickly loosen the dirt. If a disinfectant is quickly required for a sick room, throw a handful of •salt and a few lumps of camphor into a how) of cold water. Metal polish which has become hard through exposure to air or heat may ho softened by adding a few drops of paraffin. When making a fruit tart mix a little flour or cornflour with the sugar before adding it to the fruit. This will make the juice like syrup and prevent it from boiling over. To clean forks and spoons quickly, rub over with whitening then place in a. bowl and pour boiling water over them. Add a little soda, rub tho silver with a dish-cloth and dry on a clean towel. Pudding-cloths should not bo washed with soap, but put into a saucepan of cold water to which a little soda has been added, place over the fire, and allowed to boil for ten minutes. A thorough rinsing in cold water will leave ihe cloths fresh and sweet after this treatment.

Make a note of this for preserving time. The peach season was not hard work for me last year. Ino longer sit by rlie hour peeling peaches, with a tired back and stained'hands as a consequence.. Instead I place peaches to be skinned in a wire basket and slip the basket into a kettle of boiling water for a second or two. Tho peach skin will then slip oft easily. Tiro poach in this way retains a perfect shape and its beauiful colour. Shoulder of Mutton with Potato Stuffing.—Any stale bread on band can be served as a savoury pudding with tliis. ilequired; Half a shoulder of mutton, Jib. of mashed potato, 2o< of line oatmeal, one large cooked chopped onion, two toaspnonfuls of powdered sage, seasoning. Wipe the meat, remove the bone ns neatly as you can, laying it aside for the stockpot. Make the stuffing next. Mix well together the potato, oatmoal, sago, and onion. Season well and mix again. Should the mixture crumble, add a little of the onion water stock. Now press this stuffing into the cavity made in the joint by the removal of the bone. Tie or skewer tbo edges together,'and" make the meat look a neat shape. Place it on a baking tin with loz. of dripping, unless the meat is quite fat. Bako the joint in a h!jt oven, allowing 20 minutes for eacli pound tho meat weighs, and one extra 20 minutes. -Bo sure you baste tho meat well occasionally; this is most important. 'When cooked remove the string, place tho joint on a hot dish, and prepare a slightlythickened gravy m tho usual way. Serve with the meat. Baked Celery and Cheese.—Stew one head of rclery, cut into small pieces, in a little boiling wai«f until quite tender. Place a layer of tho celery at the bottom iof a greased fireproof dish; sprinkle over with four tablespoonfuls of grated choose; add salt and pepper to taste. Continue the layers to tho top of the dish, and pour over a good white sauco with half a toaspoonful of nuido mustard in it._ Dot with small pieces of butter substitute, and bake in a hot oven until a rich brown. Servo very hot. Boiled macaroni cut into small pieces might b'o added to this dish, or stewed celery and macaroni boiled in salt water may bo heated in two cupfuls of white sauce, seasoned with popper and nutmeg, and served upon a hot dish garnished with parsley. Date Pudding.—Mix together in a. basin throe teaeupfuls of flour, a toaeupful of fmcly-iuinecd beef suet, a tablcspoonful of baking powder, and a quarter of a teaspoon fill of salt. Make this mixture into a stiff dough with a little cold water, and roll out into a piece Ift long and 9in broad. Wipe and remove the stones from lib of dates ami place the stontxl dates on the paste. Wet tho edges, roll up, and then tie firmly in a wetted and floured cloth. Boil the pulding in just boiling water for an hour and a-hnlf, then I urn out, and after removing the cloth servo the pudding on a hot a-suct with sweet smice. Sauce for Pudding.—ln a small saucepan mix together a teaspoonful of margarine or butter, a dessertspoonful of flour, and a toaspoonful of sugar. Gradually add a breakfast-cupful of milk, stirring all tbo time, until tbo sauce boils. Flavour with grated nutmeg and a tablcspoonful of chopped dates. The sauce may"bo either poured around tho pudding or served separately. Butter Bean Pie.—Two largo Spanish onions (parboiled), Ulb. butter bonus, ilb. tapioca, one or two tomatoes. Method ; Place in piedisb layers of parboiled onion, soaked butter beaus, tapioca, and tomatoes or beetroot alternately. Fill up piedish with stock or water. Cover with good rough pastry, leaving a hole in top of pastry, and bake until well risen and cooked. Savoury Goose.—Half-pound liver, ',lb. bacon, i-lb. potatoes, 1 onion, sage, pepper and salt, water. Peel and half cook potatoes. Slice liver, bacon and onion. Slico half tho potatoes and put in tho bottom of a piedish. Dip hair tho liver in flour and place on tho potatoes. Sprinkle over some dried sage, pepper, and salt. Then make a layer of onion and bacon. Continue tbeso layers. Fill up with water and bako l j' hours. Sawo in dish.