A Page for Women

Wanganui Chronicle, Volume LXXXII, Issue 19437, 24 October 1925, Page 20 (Supplement)

A Page for Women

Social News ♦. Fashion ♦♦ General Topics

SOCIAL AND PERSONAL Mrs Daniels, of Masterton, is the guest of her sister, Mrs H. Keesing. Mrs Wells, Waitara, is the guest of Mrs J. B. Jack. Wanganui. Mrs Ray Brown, who has recently returned from Sydney, has been the guest of Mrs C. Patterson. Miss Gebbie, Keith Street School,■ hfes returned from America and re-■ sumed her duties on Monday. Mrs Walter Stewart, Wicksteed : Street, is leaving Wangstnui on Monday to visit her sister, Mrs Walker, of Christchurch. Mrs Alexander Wilson, Wicksteed Street, is at present visiting Welling ton. Mrs C. B. Inglis, Liffiton Street, is ; visiting Wellington. Mr and Mrs J. E. Campbell returned | to Haw era last week from a visit ■ to Fiji and Honolulu. A farewell tea for Mrs Raine was , given by Mrs J. Anderson, assisted by ' Miss Anderson, at her residence, Vic- , toria Avenue. Mrs Raine is visiting Australia. Mrs Melville, who has been viwiting ' her sister. Mrs Giblin, left Wanganui late last week for her home. Miss Gibson, of Patea, is spending a holiday in Wanganui. Mrs Aumonier Woollams. Whnganui. is at present visiting Auckland. Mrs Stewart (Eltham), who has been spending a few days in Wanganui returned recently to her home. Mrs Rowling was hostess at a i “snowb£tl” tea given this week. Miss Keesing. Wanganui, is visiting Wellington. Miss Lance. Wanganui, returned from the South Island late last week. Mrs Murchie spent last week-end in Wellington. Mrs Duncan (Christchurch), is visiting Wanganui, and staying with Mrs G. Baggett. St. John’s Hill. Mr And Mrs A. E. Whiteford motored to Wellington for the week-end. Mr Tidmarsh. the Royal Academy examiner, finished his work in Wan.ganni on Tuesday. Mr and Mrs Aton. who have been visiting friends in the district returned to Dunedin yesterday. Miss E. Mherae is the guest of Mrs Fantham. Durie Hill. Mrs Hamilton Russell, St. John’s Hill, is the guest of her mother. Mrs J. McKelvie. Bulls. Mrs T. Rearman. who has been visiting Wanganui, returned late last week to her home in Mangaweka. Mr« Joe Williams. Wanganui East, is visiting her mother. Mrs A. Spencer. Napier. Miss Agnes McDougall /"Wellington) spent a few days last week in Wanganui visiting her parents. Mr and Mrs McDougall. St. John’s Hall. Aft's Hav Campbell returned to Wanganui on Tuesday after a week-end visit to Palmerston North. Mr and Mrs Tzhrd, of Wanganui, went to Wellington on Tuesday. f o be present at the wedding of Miss Helen Ferguspnn and Major Haviland. Miss Watt. Wanganui, is at present at Paeknkariki staving with her sister. Mrs Innes, of Palmerston North. A very successful party wtis given by Mrs Ballance last Saturday in aid 1 of bazaar funds. Sweets and flowers were sold and a very helpful sum was realised. Among those present were: Mrs W. Stewart. Mrs Johnson, Mrs Pearce. Mrs Latham, Mrs Tosswill, Mrs Rayney Jackson. Mrs Clay. Mrs Hope Gibbons. Miss Gibbons. Miss Newcombe. Mrs Izard. Mrs John Allen, Miss Morton-Jones, Mrs A. E. Crawford. Mrs Orton. Mrs H. D. Robertson, Mrs Maurice Campbell, Miss Hawkin. Miss Couper. Mrs David Mason Mrs Twiggs. Mrs Old acre. Mrs J. Davis. Mrs Giblin. Misses Bayley (2), Mrs G. Mcßeth. Miss Hall-Jones, Miss Brettargh. Mrs Eric Forlong. Mrs Hattick, Mrs Harry Harper. Mrs PalmerJones. Mrs T. Cooper. Mrs Bates. Mrs Hatrick. Mrs Forlong. senr.. Mrs M. Barton. Mrs Hay Campbell. Miss Cohen. Miss Watt, Mrs Quigley. Mrs Blennerhassett. The Society of Musicians held a most enjoyable evening on Friday of last week, when Mr Tidmarsh. the Royal Academy examiner from London, played to a very large number of enthusiasts. Items were also given by Miss Franklin Browne and Mr W. Hutchins, and a very dainty supper was served. Among those present were: — Mrs Vincent. Mrs A. Abernethy, Mrs Ivo Symes, Mrs McGrath. Mrs Redwood, Mrs Hall. Mrs Spillane, Mrs Thomas; Misses Richmond, Landells, Williams, Taylor, Russell. Murchie. Collier, Barnott. Greenwood. Baird. Hughes-Johnson. C. Spurdie. Cohen. Harden. Blennerhassett. Naumann. Scott, D. Symes. Fraser, MontgomerieMoore; Messrs G. Mcßeth. W. Hutchins. L. Cohen, W. Webb. R. Stevenson. T. Thomas, E. Vincent, N. Nauaann. During the week Mrs A. Miller, Bignell Street, gave a very enjoyable pantry afternoon for Miss B. Read, her cousin. Amongst those present were: Mrs W. A. Veitch. Mrs Read (4), Mrs Bruce. Mrs Mill, Mrs end Miss Alan cer, Mrs Sarten. Afrs E. Veitch, Mrs Greaves, Mrs Gilberd. Mrs Freeman. Mrs Coaper, Mrs and Miss Roots and Mrs Durie. ODDS AND ENDS The Editress Remarks: That Clifton House sports were held on Thursday afternoon and a detailed account will appear on Tuesday. That Rita Tilley organised a most successful concert at Gonville. on Thursday night, in aid of the funds of 3t. Peter’s. That the manv Wanganui friends of Mrs A. Bullock-Douglas, will be sorry to hear that she has been very ill, nd the doctors have advised her to leave Auckland if she wishes to regain her health. That last Tuesday night the commencement was made with the/elaborate decorations for the tea-rooms for the Fete-of-Nations 1 Bazaar to be held next week. All the stall-holders and assistants will wear fancy costumes and the result should be very pretty. That the girl guides of Wellington presented Miss Helen Fergusson with un inkstand and calender in silver on

a greenstone mount and a greenstone pen as a wedding gift and mark of appreciation of her kindness and interest in the movement.

That the Ladies ’ Croquet Club is opening on Saturday afternoon, when afternoon-tea will be dispensed by Mrs C. H. E. Rhodes and Mrs A. E. Crlawford.

That according to a recent larrival from Home, the much-talked-of Oxford bags” were quite a craze; which has apparently died out suddenly. Numbers of these queer garments were worn at holiday resorts, and the favourite colour scheme seemed to be bright fawn, with a chocolate brown coat. The “bags” were often as wide as a narrow skirt.

That a series of most interesting tennis matches were held this week at the Girls’ College between the six best players and a team of men belonging to the Wanganui Tennis Club. All the girls lost their games, but put up a good fight against their older and stronger opponents. A very nice afteuion tea was served, and those present thoroughly enjoyed the afternoon. The following games were played:— Miss Karem Zeisler played Mr Geof Pownall; Miss Rona Higgins played Dr. Baird; Miss Greta Runnerstrum played Mr Latham; Miss Dorothy McGinnis played Mr Jack Harrison; Miss Rita Blythe played Dr. B&ird; and Miss Muriel Calver played Mr Norman Bain.

That Miss Nellie Amies, of Wellington, was visiting Wanganui this week being engaged as soloist by the Orchtstral Society. Miss Amies wore a beautiful mauve satin frock with dull silver lacc, land silver shoes and stockings. and won all hearts with her artistic singing. ENGAGEMENTS The engagement is announced of Mary Elizabeth (Mollie), 8.A., Nelson ; College, third daughter of the late : John McQueen and Mrs McQueen, In- | vercargill, to Gifford John McNaught, I M.A., of the staff of Wellington Col- • lege, third son of Major and Mrs McNaught, of 23 Gloucester Street, Wanganui. The engagement is announced of • Miss Katie Smart, second daughter of Mr and Mrs G. Smart. Stratford, to Mr William Phillips, second son of Mr and i Mrs M. T. Phillips, also of Stratford. The engagement is announced of i Miss Angola Wright, older daughter of Mr and Mrs Cecil Wright, Stratford, ito Dr. Bull, of Wellington. Dr. Bull is at present studying in England i (states the “Taranaki Herald.”) The engagement is announced in a i New Plymouth exchange of Miss R. ' Pain, matron of the Ohura District Hospital, to Mr C. G. MeHardie, of i Okura. The engagement is announced of Mollie, elder daughter of Mr and Mrs G. Scott. “Takora.” Gisborne, to , Harrv. only son of Mr and Mrs J. i M. Hall. Roto-o-rangi, Cambridge. WEDDING On Wednesday. September Jfi, a i very pretty wedding took place at St. Paul’s Methodist Church. Rev. M. A. Rugby Pratt beinff the officiating minI ister. The contracting parties were Miss Francis Kershaw. voungest daughter of Mr and Mrs J. Kershaw, of Ashley Street. Palmerston North, and MrX Isaac Howtard Ashmore, eldest son of Mr and Mrs W. Ashmore, of I nion Street, Palmerston North. VICE REGAL FAMILY WEDDING. MISS HELEN FERGUSSON AND MAJOR HAVILAND. Brilliant sunshine and the bluest of skies were very happy auguries for the wedding on Tuesday of Miss Helen Dorothea Fergusson. only daughter of Their Excellencies General Sir Charles Fergusson and Lady Alice Fergusson, to Major Leonard Proby Haviland | (Indian Army), military secretary to l the Governor-General, and son of the (late Rev. A. C. Haviland and Mrs Haviland. St. Michael’s Manor, St. Albans, England. The marriage, in which all New Zealand has taken a deep interest, : has forged yet another link between i the people of this country and Their Excellencies, as it is the first of its j kind ever to have occurred in the Dominion. In such circumstances it was not surprising that there was a very ! large gathering of people outside the ! church grounds to see the bridal party , arrive and depart, Mulgrave Street i from St. Paul’s to the beginning of Lambton Quay, being massed with on- | lookers. The pro-Cathedral in which , the ceremony took place had been very ' charmingly decorated for the occasion, 1 arum lilies flanked with tall palms, i being grouped about the choir stalls, and also upon the altar. At the end of the chancel steps were grouped clusters of white azaleas, white stock, masses jof hot-house fern, the palest of mauve : cinerarias, and more arum lilies, which contrasted most effectively with the ■ crimson carpet and baize of the new t furnishings. As a setting for the bridal group the arrangements were particui larly picturesque and harmonious. • Her Excellency Lady Alice Fergus- ‘ son, who arrived in the church shortly before the bride, wore a frock of steel grey lace over satin of the same shade, with touches of blue and a grey hat ' massed with saxe blue ostrich feathers. The ceremony was performed by the Bishop of Wellington, assisted by Arch- : deacon Johnson (vicar of St. Paul’s : pro-Cathedral), and the Rev. E. K. Fry, I vicar of St. Mark’s Church. The bride, ' who was escorted and given away by her father, was met at the entrance by ‘ the officiating clergy and the choir, who i preceded her up the aisle singing the ' Scottish Metrical Version of the 23rd ! Psalm, “The Lord Is My Shepherd.” The service was fully choral, and the wedding music was played by Mr ; Robert Parker. The frock worn by the . bride was of white satin beaute with ’low-sot waist-line defined by a broad I diamante belt, long hand-embroidered I sleeves and corsage draped from the ! shoulder on one side. The skirt, which : was cut with a circular flare effect, was i draped with beautiful ol dßrussels lace,

and the train of hem-stitched crepe ninon was finished with a deep circular border of the same beautiful lace appliqued on to the ninon. The veil of old Brussels lace, which had been worn by her grandmother. Lady Edith Ramsay, at her wedding, was arranged in a point over the hair and held in place with a wreath of tiny orange blossoms. Instead of a bouquet the bride carried a small ivory-bound Prayer-book. The bridesmaids were her cousin, Miss OrrEwing, Miss Elfie Reed (daughter of the Hon. Vernon Reed, M.L.C., and Mrs Reed), and Miss Margaret Peters (daughter of Commander A. Af. Peters, D.5.C.,, H.M.S. Dunedin, and Airs Peters). The elder bridesmaid’s frock was of apricot georgette made with a tunic finished with a deep band of looped amber silk braid and short sleeves, A veil of the same coloured georgette was held with a wreath of flowers to match. The two little girls were also in apricot georgette frocks with the waist defined by a low-set girdle of flowers, and veils held with head-bands of flowers to match. All three carried loose clusters of apricot and flame azaleas and white heather from Scotland. The best man was Air David J. Keswick. Assistant-Private Secretary to His Excellency the Gover-nor-General.

During the service the 67th Psalm, the hymns “O Perfect Love” and “Now Thank We all Our God,” were sung, and as the bride and bridegroom left the church the Wedding Alarch was played. The house party, other than the members of the staff, comprised Lady Afarjorio Dalrymple, Airs Vernon Reed (Bay of Islands) and her daughter, Airs Peters (Auckland) and her daughter, Alias Boyle and Commander Boyle (Christchurch). Acting as ushers were Mr A. C. Day (Official Secretary), Mr Little (Private Secretary), and Commander Boyle, and Afr Bernard Fergusson handed the printed hymns to the guests, of whom there, were very many. As Afiss Fergusson arrived at the church she passed through a guard of honour formed of a detachment of Girl Guides, and as she later left with Afajor Haviland they passed through another of sailors from H.M.S. Dunedin. who were also present at the wedding ceremony. It was to an accompaniment of hearty cheering that the bride and bridegroom drove away from the church.

Among those who were present were Lady Alarjorie Dalrymple, who wore a frock of biege georgette and brown panne hat, wreathed with brown ostrich feathers; Airs Peters (Auckland), cream frock with velvet embroidery, rose pink tulle scarf and pink georgette hat; Airs Vernon Reed, gold and black check frock and burnt straw hat with golden brown trimming; Afiss Gould (Christchurch), sand coloured georgette and wide-brimmed blue hat wreathed with flowers; Airs Algar Willaims (Christchurch), Paisley frock outlined with tangerine, and tangerine scarf at the waist, with hat in tangerine and apricot colours; the Bishop of Wellington and Afrs Sprott, in black with a mauve hat; Sir Heaton and Lady Rhodes, the latter wearing a frock of cream French georgette, with beaded embroideries, black hat with osprevs, and cloak in Oriental coloured tissue;’ Sir Robert and Lady Stout, in pearl grev morocain and mauve feathered hat; Afr Harold Bell, Sir Frederick Hosking and Lady Hosking. the latter wearing cream lace with a black hat; Mr and Airs H. G. Williams (Masterton), the latter wearing black embossed georgette, with hat of black panne, trimmed with ospreys; Afrs C. Elgar ivory georgette tunic; beaded in white’ over black satin, trimmed with fringe, and black hat with ospreys; Lady Pomare, black Liberty satin, with Oriental trimming, and wide brimmed crinoline straw hat of cyclamen colour; Afrs Vivian Riddiford, black embossed georgette, with a deep cyclamen-colour-ed hat; Captain and Afrs Sommerville, the latter in floral georgette, and black hat; Afrs Guy Williams (Afasterton), deep apricot georgette inlet with lace and hat to match; Afrs C. Day, black, satin with a black satin cloak and black hat; Miss Barbara Williams, cream lace frock and straw hat with flowers; Afiss Helen Williams (Dunedin); Afr and Airs J. J. Clark (Dunedin), the latter in black georgette embroidered in silver and black picture hat; Lady Sim, Afiss Wilkinson (Dunedin), the Hon. E. W. Alison, Af.L.C., and Afrs Alison, the. Hon. Dr. Collins, M. and Mrs Collins; the Hon. Colonel G. J. Smith, Af.L.C., and Airs Smith, Air and Afrs Coleridge *and Aliss Coleridge, Air and Afrs Ernest Hadfield and the Afiss.es Hadfield, Miss Pomare, Mr Pomare, the Hon. R. F. Bollard and Airs Bollard, the latter in black and a black hat; Miss Stott, black stain with a black hat ; Mrs F. V. Frazer, Afrs D. H. Guthrie, Afr R. A. Wright ALP., and Mrs Wright, the latter in brown with a brown hat; Mr C. W. Salmon, with Mrs Salmon, who was in black morocain with a small black hat; Air Justice Ostler and Airs Ostler, Sir John Luke and Lady Luke, Commodore Beal and Airs Beal, in biege georgette and hat of a deeper shade; Air and Airs H. Moss, the Hon. J. Craigie, Afrs Coulson, the latter in fawn with a hat to match; Lady Hunter, brown costume and small brown hat; the Hon. R. Scott, AI.L.C., and Afrs Scott, the latter in black chiffon velvet and blaclo hat; the Alayor and Airs Norwood, the latter in black, and Alias Norwood; Airs Hope Lewis, Commander Webster and Airs Webster, the Rev. Maurice Holland and Mrs Holland, Miss D. K. Richmond, Air and Mrs J. Tripe, Airs H. Kirkcaldie, Afr Justice Alpers and Airs Alpers, Air Skerrett, K.C., and Miss Skerrett, Sir John Findlay and Lady Findlay, Airs lan Duncan and Afiss Duncan, Professor F. \Vilson and Airs Wilson, Sir Alfred Robin and Miss Robin, LieutenantColonel Smythe, Airs J. P. Firth, Afrs N. S. Falla, Lieutenant-Colonel Murray Gard’ner and Mrs Gard’ner, Misses Barron (2), Dr. and Afrs Herbert. Colonel Burgess, Dr and Airs H. Gilmer, Miss F. Hall Jones, Air and Afrs Ginn, Mrs Birch (Marton), grey satin with a grey hat; Airs W. AfacGregor, Dr. and Mrs Jacobsen, Lady Carncross, the Hon. W. Earnshaw, M.L.C., and Afrs Earnshaw, Mrs H. Crawford, Miss Alys Duncan, Mr Lowrie (U.S. Consul-General) and Mrs Lowrie, Colonel Campbell, Lieutenant Thomas and Mrs Thomas, Mr and Mrs C. Turrell, Mr and Mrs

James Findley, Air and Afrs Phillips Turner, Afr and Mrs Brandon, Air and Afrs C. Wilson, the Rev. Hansell and Mrs Hansell, Afrs Fry, Captain and Afrs Bird, the Rev. W. Shirer and Airs Shirer, Mr and Airs Izard (Wanganui), Mr and Airs W. B. Fisher. The bride travelled in a navy frock trimmed with red, and a small red hat. WESLEY HOCKEY CLUB The Wesley Hockey Club held a very pleasant, evening last Tuesday when i the trophies won during the winter were presented. Invited representatives of other clubs were present, some being from Feilding. An orchestra under Mrs Johnson played for the Grand Alarch. Games and dances, and items were given by Afiss Boulton and Afr Bnul ton. A clever shadow dance was de- ! servedly given a double encore, and Mr I Boulton’s song accompanied on the ul<ciele was much enjoyed. Various mcd'als were presented also. The decorations were a special feature and- the big room at the Y.Af.C.A. looked its best. Afr Griffiths miade a most efficient Af.C. and added tremendously to the great success of the evening. The presentation of trophies was made by Rev. E. T. Cox as follows: —• A trophy donated by Mrs A. L. Griffiths was won by Afiss Dover; the rose bowl was won by Walter Thrush (best all-round player); a handsome cup was won by the Wesley Ladies’ team. This team won the ladies’ championship. FURS RE MODELLED. All furs remodelled by Afadame Afenore and Co., 127 Cashel Street, Christchurch, are treated free of charge with anti-moth destroyer. Send your furs to Aladame Afcnerc and Co. and before any obligation on you they will post you estimate of cost.

PARIS LETTER THE LATEST WHIMS AND FASHIONS. (From Pauline Courlandcr.) (AH Rights Reserved.) For evening wear we are given new and beautiful variations of brocades, satins and taffetas. Satins in grey, black or white have different coloured backs in vivid shades, and these make up into some of the most attractive gowns. Taffetas In The Victorian Manner. Taffetas appears in some of the traditional Victorian colours; magenta and peach, for instance; and some of the new models is made in the green so much beloved by our grandmothers, and is piped with pink. Of course, it has a full skirt —another Victorian revival. There are continued rumours of frocks with longer and fuller skirts, of which this taffetas model may be the forerunner. Perennial Black. At the beginning of ’ every new season, we are told that black will not be so much worn; and yet, after the new colours have been shewn and weighed in the balance, black reappears on some of the best models and the best-dressed women. Just at the moment grey and beige are much shown, and there are lovely shades of copper, brick and plum, both in silks and woollen materials. Metal embroidery appears on some handsome evening models; also silk and woollen embroidery. The Price of Harmony. All the accessories that are necessary to the well-dressed woman are more than ever important, and unfortunately, more than ever costly. A hat for 400 to 500 francs is worthy of being carefully chosen, a bag for 300 francs, or shoes for 500 francs need serious consideration.

A general harmony between the different articles of dress must still prevail, but as long as a wrap is obviously designed to go with the frock, it need not be of the same material or colour. A georgette frock, for instance, may be worn with a brocade ' coat or cape. Georgette and brocade, incidentally,- appear on the same frock with happy results. Lace Tunics and Sports Frocks. For dinner or dance frocks there are some charming effects with lace tunics. Here is one with a pleated copper coloured satin underskirt and a wideskirted, sleeveless ecru lace tunic, rather high in the neck but transparent in a deep yoke. Sports frocks have often a Norfolk jacket touch, given by pleats down the front or back. One short white frock, of the newest wool stockinette, djerafillam, has a deep yoke and, starting from it, a pleated back panel; The front buttons from neck to hem and is otherwise plain. A beige Kashanatte, or wool canvas, frock has a group of pleats on each side of the row of buttons in front, and a tiny pocket heading each group. White buckskin shoes are sometimes trimmed with coloured leather to match a touch of colour on the dress. The Shingle In the Evening. The trim appearance of the shingled head is sufficient in itself for the day-time; but at the dance or the theatre, it seems to demand some kind of decoration. And so the. decorative head-dress, for evening wear, is finding favour. A note of some of those seen at a recent smart dance may suggest new ideas for individual wearers.

A pretty blonde, with neatly-waved hair, wore a narrow band of metal tissue around her head, well down on the forehead, with a small bunch of dull green grapes attached over the right ear. This style is only recommended for blondes who are still in the first flush of youth, and who emanate the spirit of life and laughter. Another dancer, whose shingle was black and shiny, with only a suggestion of waves, wore a vivid scarlet bandeau with a red rose to match. The rose nestled behind the left ear and gave its wearer an air of mystery and elusiveness which was v»ry attractive.

One tall woman wore a model headdress that, for her, spelt perfection! The soft ripples of her beautifully groomed hair were imprisoned beneath two strips of golden-yellow silk ribbon, joined together after the manner of the ancient Greeks —wide apart on top of the head and narrowing into one width over the ears. Whore the ribbons met at the cars, flat, plaquelike decorations of yellow and brown artificial berries were suspended. * Perhaps most original of all was a circlet of brightly-hued, tiny feathers worn by a woman with the ‘ reddish’ hair beloved of novelists. The little feathers formed a soft circle all round the head and were secured on the nape of the neck by short lengths of ribbon, in colours that repeated the featherscheme, tied into a rainbow rosette. This head-dress was the more alluring because the owner wore an all-black gown and so accentuated the wonderful colourings. SAVE YOUR OLD GLOVES USEFUL HINTS. Every girl who has worn sleeveless frocks, either for day or evening, has a collection of long kid or suede gloves which are worn out at the fingers Black, white, grey or tan, these ancient friends will prove very useful now, if you spend a few hours turning them into * something different.’ The very newest and smartest gloves from Paris show quaint applique designs in kid of a different shade from the black kid snake writhing round the arm of a long white suede glove; little red dots are put in for eyes, and the whole effect was bizarre, yet immensely attractive. You could easily cut out of an old black glove similar slim, slinky snakes and machine them on to an existing pair of white gloves. Little lozenges of grey and white and red kid decorate the gauntlets of some day-time gloves; and fanciful little pierrot’s head may be cut out of white kid, painted with black and sewn on to the gauntlet of a glove destined for wear with the popular ‘Magpie’ toilette. Not to mention their various uses, as nail-polishers, silver polishers and the like, it is worth while saving tops of old gloves for decorative purposes.

. THE COOK'S CORNER STEAMED BBOWN BBEAD. Ingredients:—lib wholemeal flour; 1 teaspoonful carbonate of soda; 2 small tcaspoonsful cream of tartar; 1 teaspoonful brown sugar; half-teaspoon-ful salt; half-pint milk. Method:—Mix all the dry ingredients together very thoroughly, being careful that no lumps of carbonate of soda or cream of tartar are left; add the milk, stiring with a knife to a stiff dough. Divide the mix* ve into two parts, and put into two 2-lb earthenware jam jars which have been well greased. Cover with greased paper and tie down securely. Steam for two hours into any saucepan that will hold the two jars upright, with water to reach half-way up the jars. Turn out, shaking gently, on to a sieve and leave to dry overnight.

HINTS AND RECIPES Before filling cushions or pillows, rub the inside of the cases with beeswax to make them down-proof. ❖ ❖ ❖ * When blowing out a candle, hold it above you and blow. If this is done the wick will not smoulder. # * A pinch of borax stirred into a quart of milk will keep' it sweet, if you object to the taste of it after boiling. ❖ ❖ ❖ When removing stains by using chemicals, always do so before the linen is washed. Washing and boiling serve to. give stains a firmer hold. Enamelled ware, now so largely used in kitchens, is best and most thoroughly cleansed by scouring it with powdered pumice stone. * * ❖ * Oil stains on clothing should be covered with soap and washed with cold water before the garment is sent to the laundry. To clean white feathers, make a nice, firm wad of white wadding, well filled with thoroughly dry plaster of Paris, and with it rub the feathers briskly, from quill to tip. Keep on rubbing till perfectly, clean. To clean a lamp chimney, hold it over the steam of a kettle for a few moments, then polish it with a clean, dry cloth, or, better still, some soft paper. * * ❖ ❖ Keep oil and spirit stoves well filled; never let the oil or spirit burn out so that the wick is charred. ❖ ❖ « * When sprinkling clothes, use hov water. It damps them more evenly than cold. To revive a dying firo, scatter on it a little powdered sugar, or a few lumps of sugar. This method is both simple and safe. ❖ * * * Mix pastry several hours before it is to be rolled out. Much labour is saved, and a better result is obtained. ❖ Old nail holes in wood may bo filled by mixing sawdust with glue till it is of the consistency of stiff paste. Press the compound into the holes, and it will become as hard as the wood itself. A quick way of making breadcrumbs is to put the crumb from a stale loaf into a muslin bag, tie at the top, and then rub gently between the hands for a few minutes. The crumbs will then be fine enough for any purpose. . v A good polish for furniture is made by mixing vinegar and oil in equal quantities. Apply sparingly with a soft cloth, and polish with clean, soft dusters. * * * * To dissolve gelatine, break it small and soak in cold water for two or three hours. Then stand the basin or cup containing it over fast-boiling water till dissolved. * * * * An Excellent Paste for Brown Leather. Two ounces of soft soap, 4 oz. of beeswax, 2 oz. of turpentine, and | oz. of ncat’s-foot oil. Melt soap, wax and oil together, then remove from fire, and add the turpentine. Stir well. When cold, apply with a brush. ❖ * To remove the marks of paint which are often found on floors, apply a paste made of equal parts of lime and soda, moistened with a little water. Spread it on thickly, and allow it to remain for twenty-four hours. Then wash it off, and the stains will have gone. To Stop a Leak. In a gas or water pipe, rub on a mixture of soap and whiting. This will not prevent the necessity of a visit from the plumber, but it will make a temporary patch-up, very useful when the plumber cannot come immediately to repair the damage . » Soup Recipes. Celery Soup.—Put some bones in a pot, cover with water. When boiling, add three tablespoonfuls of barley, one sliced carrot, one turnip, two onions, two potatoes, two meat cubes, two sticks of celery (cut up in pieces), pepper and salt. Boil two hours. Italian Soup. —Take half a head of celery, one carrot, one turnip, one onion. Slice the vegetables very finely or cut them into fancy shapes with a vegetable cutter. Take half a pint of the mixed vegetables and cook them in slightly salted water until soft. Drain them. Have ready a quart of clear stock, let it come to the boil and, then add the vegetables, seasoned with pepper and salt, and serve very hot. In spring or summer, asparagus, peas, French beans, etc., may take the place of the winter vegetables.

Potato Soup. —Two or three onions, 1 lb. of potatoes, two pints of white stock, three or four pieces of celery, oz. of margarine, salt and pepper, threequarters of a pint of milk, about three teaspoonfuls of sago or crushed tapioca, one tablespoonful of chopped parsley. Peel and slice the onions. Wash and cut the celery. Peel, wash and slice the potatoes. Melt the fat in a saucepan, add the prepared vegetables, and stir over the fire for a few minutes without letting them brown. Draw to the side, and add the stock and seasoning. Cook gently until the vegetables are quite tender, then rub the soup through a sieve. Return it to the saucepan, stir in the milk,land bring to the boil. Sprinkle in the sago or tapioca, and simmer until it is cooked. Have ready the parsley—washed, scalded, and finely chopped. Put it in the bottom of the tureen, pour in the soup, and servo. To Take the Grease from Soup.—Use tissue paper or any clean absorbing paper. Lay as much paper as possible on the top of the soup, then quickly lift off the paper before it becomes soft. This will remove all fat globules —too small for skimming. In the absence of tissue paper, try a slice of bread, for it acts in the same way. When Frying Fish. When frying fish, the fat must ho very hot before the fish is put into the pan, so that the surface of the fish is immediately sealed up and no fat can enter and make it soft, and no juices escape. Cook each side of the fish quickly to brown it; then remove tho pan to a cooler part of the stove, ana finish cooking more slowly. Salmon or thick fish steaks require hasting frequently with hot fat. When frying in deep fat, the fish is first rolled in egg and breadcrumbs, or dipped into frying batter and dropped into sufficient boiling fat to cover it. The fish is cooked sufficiently when it is brown and quite crisp A