Of Interest to Women

Waikato Independent, Volume XXXVIII, Issue 3429, 15 March 1938, Page 6

Of Interest to Women

1 { (By Our Social Reporter) ! ]| SL

V PERSONAL Mrs R. C. Clemow, of Monavale, is <Oll holiday at Cowes Bay, Waiheke. * * • Mr and Mrs J. Pickering, of Hastings, were week-end visitors at the National Hotel. # * * Miss Jessie Watt, of “Abergeldie,” -who is holiday-bound for Australia, ■sails by the Awatea today. * * * The Rev. James Richards and Mrs Richards, of Wellington, are on; holiday in Cambridge for a fortnight. i WEDDING BAILEY—MAG ILL The marriage was solemnised on Wednesday evening last at St. David’s Church, Te Aroha, between Lallie, only daughter of Mr R. W. Magill and the late Mrs Magill, of Ruakaka, Te Aroha, and formerly of Cambridge, and Joseph James Bailey, of Waitoa. The ceremony was performed by the Rev. J. Haslop. The bride entered the church with her father. She wore a beautiful model frock of Madonna blue self-patterned organza, with appliqued leaves faggoted together, :-and circular formations continuing rto a train. Her veil was of shoulder ilengtk tulle, and fell from a fag-

Social Gt Doings, Feminine News and Notes.

goted cap to tone. She also wore a spray of orange blossom, which had been worn by her mother as a bride, and she carried a shea.f of Madonna lilies.

Mrs Wilson Magill was matron-of-honour, and wore a graceful model frock of similar shaded material, finished with a petunia sash and French hand-made roses.. She wore a coronet of pleated organza to tone, and carried a sheaf of Madonna lilies.

Mr Wilson Magill was best man. The service was fully choral, and at the conclusion Mrs Myra Booth, of Hamilton, rendered the solo, “Prayer Perfect.” The reception was held at the residence of Mrs L. G. Mackie, Ruakaka, where Mrs Mackie received the guests wearing a frock of moire cloqne of Windsor blue, with model hat of navy felt. Mr and Mrs J, J. Bailey left later on an extensive tour of the North. The bride travelled in a suit of Lon-, don tan, with floral jumper to tone, I and a Glengarry cap of peachbloom felt.

They will make their home at Waitoa.

AT THE SHOW

SPECTATORS AND RIDERS

One of the largest attendances for many years was seen at the Cambridge Show on Saturday. Many lady riders well-known in the Waikato were noticed in the parade, among these being: Mrs T. L. Ranstead, Matangi, Mrs Frank Baker, Miss Kathleen Fisher, Miss Peter Gorrie, Miss Isobel Meeking, Miss Kit Ranstead, Misses Ruth and Pat Nickle, Misses Laura and Thelma Browne, Miss J. McGovern. Among others present were: Mesdames H. Crowther, W. Rush, MacGregor Grant (Auckland), S. Haines, Donald Gorrie (Auckland), Gordon Vosper, A. P. Robinson, J. R. Ranstead (Matangi), T. Harper (Matangi),. Ned Brown, H. Rishworth, W. Yosper, Weetman, M. Buckland, J. W. Peake, J. W. Ross, W. Garrard, Alan Hill, J. Haworth, Boucher, B. Garland, Mervyn Wells, Skousgaard, R. B. Penlington, E. Nickle, N. Holmes, 11. C. Tod, Norman Banks, E. Johnston (Piarere), R. Ranstead, A. J. Swayne, K. Browne, E. J. Peake, Lyall Kay (Te Awamutu), H. Porritt, R. Waite, A. J. S. Richardson, Edgar James, Pilkington (Matangi), E. G. Martyn, lan Oliver (Piarere), C. Potts, M. Calvert, F. C. Rogers, J. Butler, George Ranstead (Matangi), A. H. Nicoll, G. G. L. Taylor, Howard Ellis, J. M. Scott. Misses Barbara Taylor, Jean Ferguson, Jocelyn Rush, Margaret Cox, Mary Ferguson, Koa Day (Hamilton), Rosemary Rishworth, Nora Ranstead, Cynthia Hewett, Tosti

Banks, B. Buckland, Rhoda Brown, E. Black, Ruth Souter, Elsie Robinson, Phyllis Garland, Gwen Brunskill, Joyce Lewis, Bertha Peake, M. Christophers, A. Cox, G. Garland, Mary Maeky, Noeline Banks, G. Brann, S. Braun, Sheila Richardson, Kathleen Horie, Nora Reese, May Latimer, Joan Meredith, Audrey Hewett, Heather Stewart, Margaret Storey (Te Awamutu), June Banks, Marci Hicks, M. Wallace, M. Tucker, B. Boucher. FOOD AND HEALTH WHAT FOOD SHOULD WE EAT AND WHY ? (By “Hygeia”) It is a somewhat strange fact that with all the experience of the individual and of the race upon which we draw many people know neither from experience nor instinct what is the best diet at the different stages and different circumstances of their lives to ensure sound health.'

Unsuitable feeding and over-feed-ing (whether dite to quantity or quality of food) are both very common, and produce .their characteristic ill results. Broadly speaking, the simpler and the plainer the food the better.

In the selection of food bear in mind the following chief points:

(1) A sufficient supply of bodybuilding foods and proteins. Proteins include all kinds of lean meats, milk, cheese, fish, and eggs. Other foods, such as flour and bread, also constitute protein, as do the pulse foods and nuts of all kinds.

(2) A daily supply of vegetable food. In addition to potato some Other vegetable, and preferably a green one, such as lettuce, cabbage, spinach, and silver beet, should be supplied daily. Some kind of salad or fruit is desirable.

(3) Not less than half a pint of milk daily. Butter should be given at one meal at least. Milk is a very valuable article of diet owing to the different kinds of food substances it contains. Milk furnishes us with proteins, fats, and carbohydrates, and, in addition, mineral salts and vitamins, and has been described as a “many-sided food.”

In the “Foundations of Nutrition,” by Rose, we read: “Milk owes its . importance in the diet to the fine quality of its proteins; to the completeness of ifs assortment of mineral elements, and the excellent proportions in which they occur; to the high content of lime, which makes milk almost indispensable for ideal storage of this element during growth; to the liberal amounts of vitamins A and B, which make a I pint and a-half a day a practical | guarantee against deficiency of either; and to the presence of vitamin J) in association with such a proportion of phosphorus to lime as is most favourable for the calcification of bones and teeth. Regularly used in liberal quantities it is the best possible foundation for children’s diet.

Above all, food must be provided in the form of a mixed and varied dietary from which the body is to draw for the supply of its particular needs. The advocacy of any special article of diet may be misleading and even falacious if this fact is not kept in mind. On the other hand'dietaries should neither be too ample nor too varied, “for in a multitude of meals there shall be disease/’ In the well-balanced diet there is no lack of mineral salts or vitamins. Mineral Salts—Their Source and Work The following extract is taken from “Food and Health,” by R. H. A. Plimmer, D.Sc., London, and Violet G. Plimmer: “Salts: By this term is generally understood table salt or the daily dose of aperient salts. Chemically speaking, both these are salts, but the term has another meaning, and includes the mineral material in food. Salts are the ash which remains on burning food or coal. They are the unburnable part

of the fuel. The ash of the coal fire is just so much waste material, but the asli of our food contains mineral salts which are essential for life. They dissolve in the fluids of our body, and play a vital part in regulating the work of different organs. If certain of .these salts are absent from the food the heart will cease to beat.

The red colour of the blood cannot be formed without iron salts, nor the secretion of the thyroid gland without salts containing iodine. Lime salts and phosphates are required for the hardening of bones and teeth. All these mineral salts will be provided if the diet is well mixed, that is, contains a varietv of foodstuffs.

The beating, tinning, bottling, or ageing of foodstuffs does not harm the salts, but they are removed from our food by the milling of grain to make our white Hour and rice. A diet consisting of white cereal foods will not provide all the necessary mineral salts.

We must not, however, confuse the salts with the vitamins, although the mineral salts are usually present in the same part of the animal or plant, and can be removed together as in the milling of grain—hence the confusion. Vitamins arc destroyed by processes which leave the mineral salts unharmed.

The heating, ageing, or drying of foods has a harmful effect on some vitamins, and they are destroyed by certain chemicals (such as the cooking of green vegetables with soda). These processes do not affect the vegetable salts, which can be preserved in tinned or bottled food for years. - BUYING MEAT HOW TO GET YOUR MONEY’S WORTH

The best fresh' meat should be p bright in colour, said Mr. J. C. Tranter talking of buying meat in the series a “How to Get Your Money’s Worth,” in a 8.8. C. address, reported in the e “Listener.” If the lean or fat are t beginning to look dull and sad it i means that the meat is becoming a i, little stale. Quite wholesome, mind j you, but hot quite so eyeable, though s quite as tasty. The lean should be nicely marbled with a certain amount of fat or the joint will cook and eat ’ very dry. 3 Another way to tell staleness, in a 3 sirloin for instance, is when the meat - tends to recede a little from the bone. - When you have got your joint at home . on the kitchen table it should feel 3 firm, and if the lean is pressed with ' the finger it shouldn’t leave an imI pression, nor feel sticky to the touch. Sticky is the chief thing. There’s a ’ right time to eat any joint. It may : take, perhaps, three to 'seven days i from the time of killing 1 to get it ! into perfect condition for the table, ' and this is where the skill of an experienced butcher comes in. The best way is to place your order two or three days in advance so that the butcher can have it ready conditioned for you. A great many housewives to-day don’t get nearly the 'satisfaction they might from their meat because they don’t look ahead, and are inclined to take more notice of appearance than condition. But remember one thing; if you order ,a joint for Wednesday it is advisable to cook ft that day, and don’t leave it hanging in a warm house and ] then blame the butcher afterwards ■for what is really your fault. ; Poultry is not in my line, strictly 1 speaking. Chickens belong to fish- ] mongers and poulterers these days, i But we do sell them as a sideline, and I can tell you a few points. If you want a young bird, the point of the breast bone, that*s the point towards the tail, should feel soft and grisly. ( In an older bird you’ll find the same < bone will become hard and fiiun. If you see ,a bird with spurs on the legs ] don’t try to roast that one, but give 1 it plenty of time to boil. It’s a cock- 1 erel, and if the 'spurs are at all long, c it’s an old bird. c When it comes to ducks, you can a tell by the beak. If you take the \ beak of a young bird sideways be- f tween your finger and thumb it should c be soft and pliable. Another very tl good point for ducks is the wind-pipe, which runs down the throat, and is very pronounced in a duck. In a ; young bird, it is very soft, but with an old bird it’s hard and almost brit-

tie. Poultry, like meat, should be bright looking when fresh. When it goes off , it becomes a little green, first round the vent and under the wings, and becomes sticky to the touch. Mind you, there’s nothing wrong with it for food, provided it i's not too high. Foods are so closely inspected that you can take it that if meat or poultry is offered for sale ,at all, it is perfectly safe for you to eat, even though it may be a little stale.