NOTES FOR WOMEN

Taranaki Herald, Volume LXVIII, Issue 16810, 7 August 1920, Page 5

NOTES FOR WOMEN

BY SISTER ANN

Mrs. Weir (Eltliam) is tbo guest of Mrs. Grcatbatch.

* » * Miss Al’Kellar is on a visit to Wellington.

Miss A. Brown has returned from her visit to Hawke’s Bay.

Mrs. Gordon Fraser returned yester day from Auckland.

Mrs. R. Harlow (Inglewood) is spending a short holiday with her mother, Mrs. C. Peach.

Miss Ngaio AVilson has returned from a visit to AVellington.

Miss M. Avery, has returned to Awakino.

Airs. S. Hohy has returned from a visit to Taihapc.

Mrs. W. N. Ewing, who has been living at Brixton, has returned to her homo in New Plymouth.

Miss Helen Gard’nor has returned to AA 7 ellington."

The fourth assembly was held at the East End Pavilion on AVednesday evening.

Mrs. J. AA’arnock has returned from Tututawa.

Airs. AA'orrell (Eltham) is staying at Chatsworth.

Aliss Brown (AVanganui) and Miss A thy (Dunedin) are visitors at Raimi this week.

Airs. L. AVcbster (Stratford) is visiting Airs. J. Avery.

The pupils attending Miss D. Bedford’s dancing class held a most enjoyable “long night’’ in the East End Pavilion on Thursday evening, when a great number were present. The llonr was in splendid order, and excellent music was provided by Misses Hirst and V. Millar.

Mrs. N. W. Stephanson is spending a holiday in Auckland, and is the guest ol her sister, Mrs. J. E. Wilson. Miss Beryl Hirst is spending a few days with Airs. D. K. Morrison.

Miss Kerr returns from Wellington on Tuesday.

Miss Greig leaves next week to spend a holiday in Auckland. Airs. T. A. B. Bailey has returned from Christchurch..

Airs. Bilker, London, spent a few days hero this week, and’ was tho guest of Airs, Eliot King.

Airs. F. S. Johns was hostess at a farewell afternoon tea for Mrs. Bullard this week. Airs. P. N l . Jeffreys returns to Grey-mont-h early next week. Visitors at tho AAliito Hart this week include: Airs. Baker, Miss Newman, Miss Perrin (AVellington), Airs. Ral-lj-bono, Aire. Peaso (Optmako), Airs. G. Browne, Airs. R-a-skly (AVanganui), Aliss Edwards, Aliss Harvey, Aliss Bartlett (of the “Lyric Four”), Airs, Aleuli (Alanaia), Airs] Riee (St. Kilda, Alelbourne). Aliss Potter (Dunedin), Airs. Cresswell. Airs. Nieholls (Auckland), Airs. Lysnght (Tironga).

Sister Kelly, who has been relieving the district nurse, Sister Al’Lean, during the past three mouths, bus been appointed matron of the Palca Hospital, the Alanawatn Times says. Appreciation of Sister Kelly’s services while in this district was expressed by the members at Alonday’s meeting of the District Nurse Committee, and she was heartilv congratulated on her new appointment. Sister Kelly saw service with tho Now Zealand nursing division during the war, when she did valuable work on tho Channel run with tho hospital ship Alahouo.

Advice has been received in Christchurch. of the marriage in Jerusalem of Mr. Gladstone AVard, third son of Sir Joseph and Lady Ward, to Aliss Sophie Harb, of Jerusalem, states a southern exchange.

Airs. Lee-Cowie (Dunedin) has been laid up with an attack of bronchitis since her arrival in England. In tho middle of this month Airs. Leo-Cowio is going to Scotland to take part in that country’s first local option battle. In tho autumn she hopes to leave on her return to New' Zealand.

The following guests are staying at the Terminus Hotel;—Air. and Airs. Murrell (Auckland), Air. arid Airs. Lc Cren (Palmerston North), Aliss Bell and Airs. Fenwick (Christchurch), Air. and Airs. Fitch >(AA 7 ellingtoii), Alt. and Airs. M'Kenzie (Marton), Air. and Airs. Jemison (Dunedin).

Tho Misses Weiia and June Clifford, who accompanied Sir George Clifford and journeyed by motor launch from Picton to Wellington so as not to miss tho race meeting, were the recipients of a. presentation made hy tho sporting men assembled l in Wellington. The presentation was made by Mr. F. Earl, K.C., and Mr. W. E. Bidwill, who expressed keen appreciation of the sportsmanlike conduct of tho Misses Clifford in accompanying thorn father on the trip. They gave to Miss Clifford a crescent of diamonds, and to Miss June Clifford a sapphire and diamond pendant, both gifts bearing the inscription, “Presented by the owners, trainers, and jockeys, July, 1920. Picton to Island Bay,” The gilds took it in turns to drive the car from Christchurch to Picton, and then shared with their father the discomfort of a wet boat, and the trip was certainly one to remember. CHAMPION LADY GOLFER. In commenting upon.the success of Mrs. Guy Williams, who was the winner of'the Australian ladies’ golf championship, the Masterton Age states that her career as a golfer has been remarkable. As Miss Eileen Hope Lewis she, on just leaving school, won the New Zealand championship first in 1904. The following year siie was run-ner-up at Napier to Miss Stephenson, a sterling and seasoned player, who had recently come from England. Miss Lewis then visited Australia, and at Melbourne was runner-up in the Australian ladies’ championship. In 1007, having become Mrs. Guy Williams, she ■won tlio New Zealand championship in Auckland, beating her cousin. Miss Ethna Pierce. In 1913 and 1914. she won the title again :.t Napier and Dunedin. During the war the meetings were siitpuid. J, .mi on their ■ 1919 Mrs. Wil'daras again outeid. .:.t was defeated in the third round by I Miss Wright, a young player from j

Timaru. who went on to win her first championship brilliantly. Tim Now Zealand championship is under match play, and the Australian under medal, so Mrs. Williams has proved her mottle in both varieties of the game. That her medal play is very sound she had previously shown by winning three times in succession the Mellsop Cup, which necessitates three rounds of medal play, and is practically a medal championship trophy. HINTS AND SUGGESTIONS. A pinch of salt added to the whites of eggs will make them whip up easier. Paraffin rubbed into tin- scalp occasionally acts ae a tonic aua keeps tiio hair in good condition. To remove hard putty, pass a hot iron over it, when it will at onco become soft. To keep milk jugs sweet, well scour them with salt and then fill them with clean cold water until required for use. All oak furniture looks nice if rubbed with beeswax and turpentine. Put on thinly and polish with a brush. Don’t put damp towels and napkins into the laundry basket; dry them first or they will, mildew. When a pipe from a lavatory basin or a bath becomes clogged with soap, mix together a handful of soda and a handful of common salt and force it down the. pipe. Leave this for half an hour; then pour down a largo kctfticful of boiling water, afterwards rinsing the pipe thoroughly with warm water. To renew shabby coat collars, take a raw potato, peel it, and grate into a basin. Pour half a pint of cold water over it anil let it stand until il has settled. Take a piece of clean flannel, dip it into the liquid and rub the collar well. The cloth will become clean almost immediately. Those who have to use brown sugar in place of white may need to know one thing that was a commonplace to our grandmothers • that it should ho stored where it is damp rather than dry. Granulated white sugar cakes when it gets ton moist, and brown sugar alien it gets too dry. If your brown sugar becomes lumpy, put it into tho

cellar for a few days or into an earthenware jar. '

Tcacupq no matter bow carefully they are washed and dried, ar« soraci times disfigured by dark stains at tho < bottom. These aro caused by the ac- . tion of the tannin in tho tea. Salt, i' slightly moistened, will remove tlicso i stains; but in tho case of very fine • I china it is bettor to nso powdered whit- , ing instead, as salt might result in scratches. Children will love tho novel gingerbread made from tho following recipe. Melt a quarter of' a pound of honey , and two ounces of margarine in an '• enamelled saucepan, add half a pound ■ | of flour, one of dried milk, a little i: more than a gill of sour milk, a teaj spoonful of ground ginger. Stir this . i mixture over a low gas jet until it ■ I thickens, when it should bo removed, turned into a greased cake-tin, and baked in a quick oven until tho skewer—a sure test—conics away clean ■ from tho centre of tho cake. Stewed Mutton Chops.—Four chops, warm water, a dttlo flour, brown sauco, seasonings, sliced potato, one onion. Lay tho chops in a fiat York- ! fdiiro pudding tin. Pour enough I warm water to float them into tlfo tin. Add two or three peeled and sliced po- | tatoos and a chopped onion. Put the j tin in a warm oven and lot tho con- ’ I tents simmer for two hours or a litlto ! less. Do not lot them boil. Ten mmiutes before, serving, stir in a little flour mixed to a paste with water. Add also a little ketchup or brown sauce to flav- , our, and pepper and salt to taste. , Servo on a hot dish and garnish with i j fingers of toast. If no onion is cooked in tho stew, a tomato sauco for.ms a j tempting accompaniment. | Fruit Tea Buns.—Coconut can be I used instead of fruit hero. Five ounces j of flour, ono largo toaspoonful of buk- : ing-powder, 2oz. of currants, two table- | spoonfuls of sugar, ono tablespoonfu! of ; egg-powder, 2oz. of margarine, milk 'and water to mix, a little grated nut- ! meg. .Hub tho fat well into tho flour. • Then add the cleaned fruit, sugar, ogg- ■ | powder, baking-powder, and grated ] nutmeg. Stir well and mix to a rather stiff consistency with milk or milk and water. Beat well. Turn into small, well-greased tins and bake in a hot oven for 10 minutes. If no fruit and sugar can bo spared, make tho mixture, bake it in flat sandwich tins, and spread jam between it when baked. ; Rich Plum Pudding.—For two puddings of medium size, mix together two barely-filled teacups (4oz or soz) of fine breadcrumbs, ono good tcacnpfnl (4oz) of flour, two barcly-fillod_teacup3 (Jib) of sugar (soft brown,-when ob- , tamable), Jib of finely-chopped suet, j Jib each of plumped currants, sultanas, 1 and halved raisins, Jib of shredded pool, 2oz of shredded almonds, tho grated ; rind of a lemon, half a nutmeg gratj od, and a half-tcaspoonful of salt, i With four beaten eggs mix a tcacupi ful of milk and. stir into tho dry ingradients, adding as much more milk ; ns will slightly moisten the _ wjiolc. . Steam or boil in greased basins foi 1 about five hours, and not less than ono i hour when reheating. Dressed Carrots.—Half-a-dozen goodsized carrots, 1 oz of -grated cheese, loz of flour, loz of margarine,- salt, pepper, half a pint of milk and water mixed, a cupful of small toast cubes. Boil the carrots until nicely tender, and see that they aro scraped well and cut i in neat, oven lengths. Molt tho fat, i and stir in tho (four away from the heat. Add tho milk and water, stir well and boil up. Add salt and popper and half tho cheese. Stir the .carrots (strained) into this sauce and add tho toast cubes. • Turn the whole into a very hot dish and sprinkle tho remaiu-

der of the cheese over all. Servo at onco. , Simple Cheoso Souffle.—Take six oz. of grated cheese and mix with it 4oz of breadcrumbs, a pinch of salt, a good shake of pepper, and a quarter of a teaspoonful of mustard, or a little more if liked peppery. Put half a pint of milk on to boil (a full hreakfastcupful), and when boiling pour it over the crumbs and cheese. Separate the white from the yolk of an egg, and mix the latter in with the other ingredients. Beat the white of the egg to a stiff froth and mix it in lightly. Well grease f piedish, pour in the mixture, and bake the souffle in a moderately hot , oven from 20 minutes to half an hour. When ready it should bo well risen, and of a pretty_ brown colour. Servo immediately, as it falls soon. Afternoon Tea Cakes.—lnto lib of flour crumble 2oz. of margarine, and when finely mixed add a pinch of salt, 2oz of fine sugar, a. good heaped des-sert-spoonful of baking powder, and two tablospoonfuls of sultana raisins, washed, dried, and picked. A little chopped peel may be used in place of a few of tbo raisins. Add as much sweet milk as will make a workable soft dough ; quickly turn on to a floured board, and divide into tlireo. Press each into a round and place on a floured tin, brushing over with a little egg or egg substitute. Bake, in a hot oven for 10 minutes. The cakes should be split, slightly toasted, buttered, and cut into neat fingers, squares, or triangular pieces and served very hot in a napkin. Black Cap Pudding.—Cook a few primes till soft; when cool remove the stones and press the skin side of each prune against the bottom and lower part of a greased basin. To two cupnils of flour add ono small teacupful of chopped suet and a small level balf-tcaspoon-ful each of bicarbonate of soda, cream of tartar, and salt. Mix thoroughly with a heaped teacup of warm mashod potato, adding a little sugar or treaclo to sweeten, and as much of the water from the prunes as will produce, a. stiff mixture. Steam : for two hours in the prepared basin, and .serve with the pudding cither sauce made of milk and custard powder or milk and cornflour.