NOTES FOR WOMEN

Taranaki Herald, Volume LXVIII, Issue 16679, 28 February 1920, Page 5

NOTES FOR WOMEN

I(DY 6BBTBR ANN) j QilO I

Mrs. E. A. “Walker returned from a visit to the South Island on Monday.

Mrs. O. Samuel returned from Wellington this week.

Mrs. W. Ambury is visiting Rotorua. ' Mrs. F. S. Johns left this week for Christchurch.

Misses M. and K. Humphries have returned from Stratford.

Mrs. Sydney Allen is visiting Auckland.

Mrs. Johns, sen., has returned from Wanganui.

Mrs. Gordon Fraser, who has been visiting friends in the South Island, returns on Monday. Mrs. R. J. Matthews and Mrs. Mortimer Jones leave early in the week for Wellington to meet Mrs. Harry Davies, who is returning from England by the Athenie.

Mrs. and the Misses Cutfield left on Tuesday for Auckland, their future home.

M.osdames K. P. and J. T. Mowat, who have been visiting Mrs. Cox Mowat, Mokau, spent a few days bcrc this week before returning to Blenheim.

Miss Warren (Pahiatua), who has been the guest of Mrs. Baker, has left for Wanganui.

Mrs. E. Griffiths leaves next week for England.

Miss Eileen Whitcomhe leaves next week for Wellington and later will go on to Cambridge.

Mrs. Murdoch Fraser leaves for Auckland next Tuesday. Miss Dcvenish loft on , Friday for Bulls, where she will spend a few days before proceeding to Dunedin.

Mrs. Collier is visiting Wanganui. Mrs. Carey Hill (Christchurch), who has been the guest of Mrs. W. H. Skinner, is now visiting the Mountain House.

• Mrs. Ellerm is visiting Hawera. Mrs. and Miss Farley, who have been visiting Now Plymouth, returned to Waipukurau on Friday. Mrs. and Miss Clifford (Wellington) were visitors here this week.

Miss Nora Dempsey lias returned to Dunedin.

Mrs. Daniel (Waverlcy) is the guest of Mrs. 11. Held. Mrs. L. C. Sladdon was hostess at an afternoon tea on Thursday for Mrs. E. Griffiths, who is leaving next week for England.

The engagement is announced of Mrs. Bruce Hay, widow of Major Bruce Hay, and only daughter of Mrs. Cooper, St. Stephen’s Avenue, Auckland, to Mr. H. R. Bloomfield, St. Stephen’s Avenue.

Mrs. Turnbull (Wanganui) is visiting friends in New. Plymouth.

Miss Turton .(England) is the guest of Miss Read.

Writing from England to a Wellington friend, a New Zealand nurse states that the nursing profession, in England is in a very, had way. The nurses were starting a trade union. Private nursing was a thing of the past, as every V.A.D. was now a private nurse, and owing to the shortage of domestic help people refrained from calling in a nurse unless absolutely'necessary.

Mrs. R. D. Colson has left for a tour of the South Island.

Miss Brewster is spending a few days in Wanganui.

Miss Dive, who has been the guest of Mrs. Arden, returned to Auckland by Friday’s boat.

Miss Vida Chong left by the Rarawa on Friday to spend at lengthy holiday in Auckland.

The engagement is announced of Nurse V. M. Kempthorno, third daughter of Mr. and Mrs. C. P. Kempthorne, Greymouth, to Driver R. H. Radio, N.Z.A.S.C., Pukeora Sanatorium, Waipukurau.

The ascent of Mount Egmontywas made recently by tho following visitors to Tahurangi Mountain House:—Mrs. Hydcr (Wanganui), Mrs. Hoycs (Auckland), Miss Higgle (Wellington), Miss Evelyn Morgan-Shaw (Randwick, Sydney), Miss Tiora Meadows (Wellington), and Mr. Amner (Napier). Weather conditions were ideal, and Mr. lan Cameron acted as guide. The start was made at 4 a.m. in correct mountaineering costumes, the summit being reached about 9 o’clock. After refreshments tho climbers glissaded down the sides of the ice-covered crater. Regretfully leaving behind the fascinating “fields of ice and caves of snow,” tho descent was quickly accomplished, tho party returning to the hostel in. good time for lunch. Visitors at Chatsworth include Mesdames M'Dougall and M'Cormick (Wellington), Anderson (Auckland), Miss Poulter (Wellington), Mrs. Taylor and Miss' Smith (Wanganui).

Tho following visitors are staying at tho Mountain House:—Mr. and Mrs. Gruar (Wellington), Miss Gruar (Auckland), Mr. and Mrs'. Winsor (Wellington), Mr. and Mrs. Carey Hill (Christchurch), Mr. Kelly (Wellington), and Mr. Mackay (Auckland). • • •

At tho Presbyterian Church, . Kelburn, on Wednesday, Miss. Lynette Mackenzie, daughter of Mr. and Mrs. James Mackenzie, of Karori, and niece of Sir Thomas Mackenzie, High Commissioner for New Zealand, was married to Mr. Edwin R. Wells, of Wellington, son of Mr. and Mrs. Wells, of Christchurch. The Rev. Mr. Patterson was tho officiating clergyman, assisted by the Rev. Mr. Day. Tho bride was given away by her father, and attended by her sister, Miss Margaret Mackenzie, and two little nieces, Joan Mackenzie and Bawn Gower. The bridegroom was attended by his brother, Mr. Christopher Wells. The bride wore a simple gown of white georgette and silver lace, and a beautify! Ime voil fastened with silver leaves, tiiic can ed a shower bouquet of white

roses and carnations. The chief bridesmaid wore a beautiful frock of powder blue silk with a large design of roses, and a black hat. She carried a beautiful bouquet of red, pink and yellow roses, matching the design on the frock. The two little maids wore dainty frocks of' pale pink organdie muslin over silk, trilled to the waist, with narrow black velvet waistbelts and hats of the same with black velvet streamers, and they carried baskets of pink roses. Both the bride and chief bridesmaid arc 'military nurses, and served at Walton-on-Thames hospital during the war.

Jumpers are short and very loose, ending with a tighter band at tho waist. Imagine one in hyacinth bine wool, with culls and neckband of mist grey, the. hem finished with a looped iringc of grey and blue wool, on M'hich wooden heads in grey, blue, 'and mauve are -threaded. .Soma models arc crocheted in plain treble stitch and have flowers darned on them in bright wools sampler fashion. Others have a blanket-stitched border, and nearly all have little buttonhole sprays of knitted wool or silk flowers (says a writer in tho London Weekly Dispatch.) THE VISIT OF THE PRINCE OF WALES. .Uom" much time the Prince of Wales will spend travelling over the New Zealand railways is jicrhaps not quite realised, or for that matter not fully, known yet, hut at any rate it is estimated that it will be about 27 days, or a portion of each one of those days. Necessarily, comfort will be a primary consideration with tiiose responsible for these arrangements, and, judging from the indications and preparations, his travelling quarters should be both comfortable and charming. As a matter of fact tho carriage used by His Excellency the Governor-General when travelling will bo used, but altered and re-furnished. It will comprise a suite of three rooms, a lomige-drawing-rqom, a dining-room and a bedroom, and of course there will ho a kitchen on tho train. The furniture and hangings are now' being chosen, tho colouring of the lounge being carried out in Gobelin blue, and tbo dining-room is to bo a replica of a Jacobean room. The bedroom is to be as comfortable and as charming as possible. In addition to the train by which tho Prince travels there will fie two others, the luggage train, which travels ahead, and another following the Royal carriage reserved for the country’s important personages; Tho matter ot making , arrangements for such a visit is not the lightest of tasks for those responsible. HINTS AND SUGGESTIONS.Knives not in daily use should ho kept slightly greased with oil, or vaseline. - . , The best way to clean a,lamp glass is to hold it over tho steam ot a keltic and polish it with a soft linen cloth until thoroughly dry. Dishes that have become brown and burnt through baking in tho oven may bo. easily cleaned if alloM’od to stand for a. short M-bilo in borax-water. When the leaves of an indoor plant become yellow and' limp, the fern can often ho revived by immersing in tepid water. Let it remain in a pailful of such water for about an hour, when the plant should he removed, and the loaves sprinkled witli cold water. Brooms dipped for a few minutes in boiling water in which a large piece of soda has been added will, last much longer than they otherwise would do. Iron-rust may bo removed from white goods by helling them in water to which has been added several teaspoonfuls of cream of tartar. _ Also by M'etting the spots with lemon juice and salt and holding them to tho steam of a kettle. To obtain a really good polish on linoleum and at the same time extend its wearing' qualities, use a mixture made of half a pint of linseed oil and tho same quantity of vinegar. Apply this with a flannel pad and polish with soft cloths.

it often happens that curtain pins become rusty, and therefore useless. Uo not in future throw these away, hut put them together in an old can of some description and hoil them slowly in vinegar. You will then bo able to use them over and oyer again. To prevent cakes from sticking to tins wlion baked, grease the tins, then dust them with flour. Lightly heat out the loose flour, leaving only what sticks to the grease. This does away with the old-fashioned method of lining the pans with greased paper. To skin a beetroot easily, without bleeding it or causing it to lese colon;', put it in cold water as soon as it cooked. Then draw the hand gently down each one and the skin will drop off without trouble. Allow starch to become lukewarm' before using it. Hot ftarch is apt to spoil colours, and make them fade. A little gum arable—in the proportion of an ounce of powdered' gum arable dissolved in a quart of boiling water, strained and bottled for future use—added to starch will give the garments an appearance of newness, and they will keep still' and clean longer than if plain clear starch is used. Before using jiew crockery, it is a good plan to boil it and so render it less brittle. The best way to do this is to take a large fish-kettle or preserving pan, fill, it with cold water and place it upon the fire. Lay the china carefully in the bottom and see that the water covers it. Allow it to come slowly to boiling point, and then lift the pan from the fire. The china must be left in the pan and the water allowed,to cool before it is. removed.

Scraps of cold meat are more appetising made into a savoury-pie than by making rissoles of them. Cut your meat up into small squares, add any cold bacon or ham fat nandy, and mix in with sufficient cold mashed potato to fill your piedish. Season well, and finally add one onion, well shredded. Grease your dish, pour in the mixture, adding sufficient stock of meat extract to moisten the whole well while cooking and provide a little gravy. Sprinkle breadcrumbs on top and bake in a warm oven for about three-quart-ers of an hour. Eiderdowns can be tubbed at home, but one has to wait one’s opportunity, and choose a dry windy day for the operation. Make some soap jelly by •heating and simmering a pound of soap in a quart of water until the senp has dissolved. Allow a heaped tablespoonful of this jolly and a teaspoonful of liquid ammonia to each gallon of washing water, which should he just hot enough to bear the hands. When the soap , has dissolved pnt the eiderdown into the suds pressing it well under. Leave for a quarter of an hour, wring, and immerse in another hathful of. suds. Work up and down, and if

still not clean, try .a third immersion. Rinse in clean, warm water, wring Os dry as possible, and hang out, if convenient, in the open air. The eiderdown should he frequently shaken during tho drying process /to prevent it becoming lumpy. Sham Cutlets.—One ounce of butter, 1 oz of flour, one gill of stock or milk, salt, pepper, egg and crumbs,. 4oz of cooked meat, 1 oz of crumbs, one teaspoonful of ketchup.. Mix the butter, flour, and stock; beat and beat to a. paste. Add the chopped meat . freed from fat and gristle, also tho crumbs and seasoning. Spread, this on a plate to cool and become firm. , Divide it in seven or eight equal portions, and roll these into balls. Form them into cutlet shapes and coat each one of them with beaten egg and crumbs.' They should be thickly coated with crumbs. Fry in hot,'deep fat to a golden brown. Dish in. a circle on a hot dish, and garnish with sliced tomato. A thickened brown sauce is an addition.

Rico Meringue.—Required : About 'a breakfastcupful of rice pudding, two or three tablespoonfuls of slewed fruit; or jam, one egg, one lemon rind, Toz.of butter. Turn the cold pudding into a canscpan, add to it the butter, grated rind of the lemon, and tbo jam or fruit. Heat those well, boating all together Math a. fork. Slightly grease a pieclish. Then separate the white from the yolk of the egg. Beat up tbo latter and mix it into tho rice, etc. Put the M;hitc on a plate, and with a clean knife beat it to- a very still froth; the stilfer the better. You ought to have it,so firm that yon can turn tbo plate right over and yet 'the white does not fall off. Add a little white sugar to sweeten the. meringue, and heap it all over the rice mixture. Bake it till a delicate fawn tint in a slow oven and then serve it at once.

Casserole of Rabbit.—Required; One rabbit, three-quarters of a pint of stock, one onion, carrot, turnip, IJoz. of flour, Ijoz of butter or dripping; salt and pepper, toast, clipped pats-' ley. VVasn tne rabbit and ary it thoroughly. Gut it in neat joints and diii each in flour, to which" salt and pepper has been added. Melt the fat, and when smoking quicSiy brown the joints (alter first browning tbo cut-up onion). Add a little more fat if necessary, and brown tlie flour. Add the stock, and bring to tile boil. Season well; and add the rabbit and vegetables cut in neat pieces. Simmer .the whole gently at the side of tho stove or in a moderate oven for one hour and a-half. Tho casserole used should he shallow', with a close-fitting lid and a handle. Dish up the whole in tho casserole, with, a clean serviette wrapped round it. Garnish with lingers of toast or fried bread dipped in finely-chopped parsley. Rolls of grilled bacon may also be used as a garnish,, dr ,a small piece of bacon may be boiled and served separately with tho rabbit. , ■