WOMAN’S WORLD

Wairarapa Age, 13 March 1929, Page 2

WOMAN’S WORLD

PERSONAL ITEMS.

Miss Napier, Essex Street, has left for Dunedin.

Miss Maumsell, PownalL Street, is visting Rotorua and Taupo. x

Miss Potter, Mangaweka, is staying with, her brother at Kaituna.

j Miss Edgar, Lansdowne, has gone to Palmerston North for a few weeks.

Mr and Mrs Lowry, Hawke’s Bay were visitors to Masterton last week.

I The Misses J. and M. Perry, Upper Plain, have returned from a visit to Wellington.

I Miss Veronica Price has returned ifrom a holiday spent in Palmerston North.

Mrs Brown, Oriental Bay, who has been visiting Mrs Eric Hodder, Lansdowne, has returned home.

Mrs F. R. H. Bniee, Marton, and Miss G. Johnston, Turakina, are the guests of Mrs Stewart, Essex Street.

The Lansdowne Ladies’ Guild held a very successful garden party on Wednesday last, at the residence of Mrs R. C. Drummond. There was a good attendance, and the various stalls did brisk business. The nail driving competition was won by Mrs J. Bannister. In the cake weight, judging competition, Mrs H. Cunningham, Gibson a,nd Uns Walker tied, and divided the cake, the correct weight being 71bs 21 dzs. Thanks were tendered to Mrs Drummond, who so kindly lent her garoen and home for the occasion.

As president of the Masterton Women’s National Welfare League, Mrs S. Fletcher received the following letter, dated January 20, from the Matron of the Masterton Hospital: “Will you kindly convey to the members of the above league the grateful thanks of the Hospital staff for Christmas gifts of toys to the Hospital for the Children’s Ward, also for gifts of old linen for Hospital use. The following is' a list of nametsi of those who forwarded gifts: Mesdames Fletcher, Collie, A. H. Daniell, Watson, J. Gaselberg, O. H. Beetham, Drummond, McKenzie, Pither, Jackson and Dr. Helen Cowie. Also several anonymous donors, and if owing to the Christmas rush I have inadvertently omitted any names I beg those members of the league will accept this mention of the spirit of thanks from the staff.”

ECONOMICAL PLUM PUDDING. Three cups of flour, 3 cups of suet, 11 cups of dark brown sugar, 2 eggs, of spice, 2 pieces of lemon peel, 1 heaped spoon of soda, and i cup of milk. Boil for four hours. TO CABBY PERFUME. The latest method of carrying perfume is in a heavy string of beads, each bead holding the small quantity of scent, says a writer. In this way it is possible to blend several scents, which seems to be the newest fad. The idea savors of another phase of the cocktail craze. Women who pride themselves on their individuality in perfume will not bother about this new idea, but there are heaps of other women who do not mind the personality, so long as they are up to the minute, or a bit before, in the latest , whim of the fashion world, strangely enough, this idea emanates from America and not from Paris. ! TIPS FOR THE COOK. Cook meat soups for a long time and. slowly. Skim them well. Use cold water to extract the flavour and nourishment from, the meat. Cook vegetable soups more quickly. Use boiling water in order to preserve the colour. Do not skim them, otherwise, the fat which is introduced to improve their food value will be removed. TABLE OF TIMES FOR BOILING. h. m. A ham, 201 b. weight, requires .. 6 30 A tongue (if dry) after soaking 4 0 A tongue out of pickle .... 2| to 3 0 A neck of mutton 1 30 A chicken 0 20 A large fowl 0 45 A pigeon ' 0 15 MOTHER’S PICKLES. Cook in proportion one-quarter, of beets to three-quarters of cabbage. Cook beets until done and. chop them, but chop the cabbage raw and bring it to a good scald. Use pepper, salt and sugar, about one-half cupful of the latter. Scald vinegar and cover the pickles with this. Pack tightly in jars, - and cover. If spices are used put them in a bag and scald in the vinegar. RIPE TOMATO SOY. This is a delicious recipe. One peck of tomatoes peeled and sliced, one cupful of salt; let stand twenty-four hours; drain off liquor and add one head of celery, eight onions, chopped Sue, one quart of vinegar, one tablespoonful each of ground mustard, ginger, cloves, allspice, cinnamon and onehalf spoonful of cayenne pepper; stew slowly two hours; when nearly done add one pound of sugar and one-quart-er pound of white mustard seed. TO MAKE COLD CREAM. Three-fourths of an ounce of sperm, |oz. of white wax 4oz. of oil of sweet almonds, £oz. of rose water, £oz. of glycerine, one-half drachm of borax, 5 to 10 drops of oil of rose water; melt together with moderate heat,, in' a granite dish, the speirm and wax, add oil of sweet almonds (do not overheat); dissolve borax in glycerine and rose water, and add to oH and wax as it begins to cool, then whip thoroughly unti it begins to cream, then add oil of rose. A HINT ON STOCKINETTE. It is to the credit of dress designers that they have invented all sorts of little wrinkles to prevent stockinette

from stretching. Skirts, instead of being plainly hemmed round the bottom, are turned up and bordered with half a dozen rows of machine stitching. This is an attractive trimming as well as a means of making the hem stiff and firm.

Jumpers are treated at the bottom in the same fashion. In jumpers, more than in skirts, the difference is noticeable. Jersey jumpers always had a most depressing habit of growing wider with wear, but machine-stitched, they retain their original 'slim line, which is the beauty of this material. Women are apt to regard necklines which are bound with contrasting material as a novelty rather than as an ingenious device for keeping them in perfect shape. This rather elaborate Trimming has the effect of preserving the original size and form.

KITCHEN HINTS. WHAT AND WHAT NOT TO DO When making a fiuit tart do not put the sugar on the top, but mix it with the fruit below. y Otherwise at makes the eru'st heavy and' is more liable to boil out. If green vegetables cannot be used when freshly gathered, the outer leaves should be removed and the rest put in a basin, covered over and kept airtight. If a joint of meat that is under-done has to be recooked, hold it under the cold ‘cap and let the water run on it for a minute or so. Then put it in the even just long enough to let it get thoroughly hot through and it will taste like freshly-roasted meat. A fruit salad should be made some

time before it is needed, so that the juices and fruits may blend thoroughly. Plain boiled, macaroni before it is used in puddings or meat dislhes, as this takes away any bitter flavour. BUTTERMILK. Buttermilk for beauty is excellent { advice to ensure a clear, healthy complexion during the warm* months. Proper diet is essential, for nothing ruins the complexion more than unsuitable food. Meat is most injurious, and should be dispensed with except j on rare occasions. Plenty of green vegetables and a quart of buttermilk daily will do much, to ensure a clear, healthy complexion during the warm months. ]