NOTES FOR WOMEN

Wairarapa Daily Times, 23 January 1932, Page 2

NOTES FOR WOMEN

Knitting Conies Heme. All the signs indicate that residential hotels are going vo have a good wintei, although many of their visitors will probably grumble a good deal, and sigh for the sunshine and Swiss resorts, this is because so many of the eldeily gentlemen and old ladies, who have for years been the backbone of Continental pensions, are being forced to spend the winter in England. Their small incomes buy more comfort here now than abroad. Elderly ladies, who have not spent a winter in England since the war are already taking up their residence m country hotels, and have unpacked their embroidered bags, in which theii knitting is carried. England’s knitters are home, and, imprisoned by the pound, they will click their needles in English hotels. « * * * Battle of Hats.

Women have in recent times a good deal of excitement mixed with their fashions. First there was the controversy over long and short hair. Then a, similar contest over long or short skirts. After that -came such thrilling, problems as whether to wear a semicrinoline or a pseudo-bustle. Now the battle is raging over hats. One camp is demanding bigger hats with ribboim. Another wants small hats with feathers. Behind this fashion warfare, of course, lurk the interested manufacturers respectively’of felts and ribbons, feathers and whatnots, but women who take account of changing fashions are drawn into the melee. It is difficult to understand, however, why feathers should not bo worn with the big hats, or ribbons with small ones. Compromise is still the soul of even dress politics in this steady-going country of ours. * * * * Larger Shoes. As women become freer so do their clothes become more adapted to useful ways. No longer are we to totter along in agony with pinching shoes (states an English correspondent), for the latest shoe show reveals that Miss 1931 takes larger shoes than Miss 1930—though she does not seem to be at all perturbed about it. “The young woman of todav wants absolute comfort from the minute she buys a new pair of shoes,” said an exhibitor. 44 She must be able to walk out of the shop with them on and wear them for the rest of the day without any suspicion of pinching.” Shoes made of tartan silk or cloth and others entirely made from feathers of game birds were among the novelties of the show. a a * ft Hints That Kelp. Forks, after they are washed, should be thrust into a jar containing powdered bath-brick, or fine sand, before being finally rinsed and polished, to ensure perfect cleanliness between the prongs. Glue can usually be removed from washable goods by soaking them in hot water and vinegar until the glue dissolves. Sponge non-wasliable fabrics with vinegar and water, placing them over absorbent rags and wetting the fabric as little as possible. Herbs for seasoning are easily dried for future use. Wash them thoroughly, shake off as much water as possible, and spread on a sheet of clean blotting paper in a large drip pan. Dry in a moderate oven, leaving the door open, and when cool, pack in airtight bottles or tins.

Knitted underwear usually puckers up when mended. To obviate this lay a similar piece of material under the hole and put both pieces together into an embroidery hoop. Darn with long stichcs of darning cotton, trim off the superfluous material from the back, and run down the edge of the patch with darning cotton before removing the hoops.

Marking ink that lias dried up in the bottle can be used again if a few drops of hartshorn are added to it. Stir with a match.

Neckties are sometimes found difficult to launder at home. Take out the interlining, lay the tie flat on a porcelain surface, and scrub lightly with a soft nailbrush, damped and soaped. Rinse, and jiress on the wrong side when nearly dry. Replace the interlining after ironing it.

Odours such as those caused by medicine, vinegar, and so on can be removed from bottles by half-lilling them with cold water plus a tablespoonful of mustard. Shake vigorously, let stand for half an hour-, and rinse thoroughly with clear water.

Zcznc Fish Savouries. Mulled Sardines —For mulled sardines heat a gill of tomato catsup and when boiling add two tablespoonfuls of sherry. Cook the contents of a tin of sardines in this for live minutes and serve on hot buttered toast.

Savoury Does —Four soft herring roes, chopped parsley, lemon juice, loz butter, cayenne, hot buttered toast are required. Chop the roes and fry them gently in the butter for live minutes. Divide on to slices of hot buttered toast, season each portion with cayenne and lemon juice, and sprinkle with fine-ly-chopped parsley. Arrange on the dish for serving and place in the oven for a minute or so to make all nicely warmed through. Potted Sprats.—These are just as appetising as fresh herring treated in a similar way. Remove heads and tails and then wash and wipe dry, afterward placing the fish in an earthenware baking dish. Sprinkle with salt and pepper and add a couple of bay leaves, blade of mace, chopped' onion and a grating of nutmeg. Pour over enough vinegar to cover, and a ]iat or two of butter, and bake in a moderate over for 20 minutes or half an hour. Serve cold.