WELLINGTON TOPICS.

Waikato Times, Volume 93, Issue 15311, 11 August 1923, Page 13 (Supplement)

WELLINGTON TOPICS.

(Special to Waikato Times.) , WELLINGTON, Thursday. Lady Jellicoe. Her Excellency Viscountess Jellicoe and the Hon. Lucy Jellicoe are leaving next month for a visit to Japan. Lady Stout. Lady Stout was unable to attend the reception at the Pioneer Club this week. Her health has not been at all good lately and in consequence she is leaving for a convalescing visit to Havelock North. The Influenza. The influenza epedemic is still very busy in our city and there is not a great deal of entertaining going on. Also there will be a general exodus of those people who are fortunate enough to be able to attend the Grand National at Christchurch next week. Feminine Wiles. One of the first things for a young woman to realise as she grows up is that most young men are afraid of her. She represents to them effort, expense, and, worst of all risk; the risk of finding themselves involved in the permanent effort and expense of matrimony. The mere fact of her being apparently free from any immediate inclination toward the holy estate, herself, does not always reassure them. She may be concealing her feelings, she may not recognise that she has them, or, if she really has none to-day she may have them tomorrow. Moreover, if she should, by any possibility, be sincerely indifferent, there is always the chance that her family may not be indifferent to her. Sometimes one thinks it might be well for the parents of marriageable daughters to forbid all young men the house, by the way of encouragement. Or they might announce that unalterable tradition has devoted their lovely girls to conventual life. And here we whisper our great secret into the ears of a million listening girls. Men do not want wives. What they want is

mothers, nice-looking, gentle-spirited, unselfishly interested mothers. Not too young but certaintly not too old. The war proved this to the satisfaction of all .kindly, courageous, maternal feeling matrons and spinsters, 10 Z P 1 es ’ But long befo e the . type of woman was, and ever since has been tbe raost p opu i ar SO rt of comTlle tbing ror a wise g.; r f j s t, O cease charming—There j s a definite slump in the “glad eye." Summer Fashions.

Time was, and not so very long ago, when summer frocks, especially those of cotton, were only suited to the very young, and even the silk frocks designed for the older woman were not always built for comfort. Any shadow of reproach which may formerly have rested upon dress designers on this score has now vanished, and to-day the gaiety of young girlhood and the gracious charm of more mature womanhood can botli find a frock at once cool and smart, comfortable and pretty. The older woman, if she be wise, will choose the smart, rather than the merely pretty frock. Not for her (unless she be of an unusaLly frail and fairylike type) the frilled organdie, the fluttering pink and blue muslins. The pure white toilet, while it is very becoming to almost all women, has almost disappeared from the mode, but there arc silks and linens, and cotton mixtures of infinite charm in soft, exquisite pastel shades. Designers have never before been so clever,, so amusing, and so varied, nor dyes so subtle. Printed silks and cottons have absolutely taken the world by storm and looking over the charming result one cannot wonder thereat. Every woman, no matter what her age may And summer frocks suited In her age. The most simple, the most elaborate the most original tastes, there are materials and designs for all. Miss Hester Maclean. “Kai Tiaki" gives a resume of the career of Miss Hester Maclean, R.R.G. and Nightingale Medal, who is retiring fmm tlnr nursing division of the Public

Health Department. Sim entered the Government service of Hie Dominion IS years ago as assistant Inspector of Hospitals. Jn lull, Miss Maclean was appointed Matron-in-Ghief of Ihe Army Nursing Services, which did such good work under tier leadership during tho war. Stic left New Zealand in charge of the first contingent of nurses in April 1915. Miss Bicknell. her assistant tn the cavil portion of her work

was then appointed deputy Matron inChlef. The two Matrons have worked together for over 16 years, and tho new appointment is very suitable. Miss Maclean was due to retirement in February last but she has been requested to carry on until Miss Bicknell’s return and will hold office until the end of the year. Shipping Company Ball The Shipping Company Officers’ Guild gave their annual dance in St. Francis Hall, llill Street, last Saturday night. It was a very jolly affair and the; evening went with a good swing. Flags belonging to the different shipping lines were used in the decorations also gaily coloured paper streamers. Spring flowers and foliage decorated the supper tables. Mr. and Mrs. Holsworth, who had gone south were not able to be present at the ball. Amongst those present were Mr. and Mrs Findlay, Mr. and Mrs W. A. Kennedy, Mr. and Mrs C. Turrell, Mr. and Mrs ,T. Bond, Mr. and Mrs A. D. Bayfield, Mr. and Mrs Norman, Mr. and Mrs Ilarbotlle, Captain and Mrs Naylor, Mr. and Mrs L. Jones. Pioneer Club Reception.

The president of the club Miss Amy Cane, gave a large and very enjoyable reception last Saturday to celebrate the fifteenth anniversary of the opening of the club and also to witness the opening of the new room by her Excellency, Lady Jcllicoe. Exquisite spring flowers were used for the decorations and Miss Turner’s string orchestra supplied the music. • Her Excellency was received by the president and Lady Luke, a vice-presi-dent, and she was accompanied by Mrs Lindo Ferguson, president of the Women’s Club in Dunedin. Lady Jellicoe wore a smart black satin gown draped with black georgette and a black hat with a bird of paradise plumes She was presented with a posy of cyclamen and violets tied with streamers of pink tulle. Mrs Ferguson was in black morocain frock with a cape effect and white fox furs. The president made a very charming, speech of welcome, mentioning the great progress the club had made and also

what 1 a delightful acquisition the new room would bo. Entertaining would be much easier as this room would be available for members for private functions. SOME RECIPES. Highland Scones.—lib flour, 4oz. butter, some hot milk, two fresh beaten eggs. Rub tlie butter into the flour, and stir in, slowly, as much 'hot milk as (with the eggs) will make a good dough. Mix quickly, bnt a-s lightly as possible; roll out, cut to any shape desired, and bake on a hot girdle. Serve hot. ‘Tasmanian Pudding.—This is one of the many delicious puddings which can be made with bread. Gut several slices of bread and butter, and place jam jn between, sandwich fashion. Soak these with egg and milk, and place in a greased basin. Steam for half an hour, and when ready serve with boiled custard poured over. Apples with Tapioca.—One cup of tapioca, three or four cooking apples, sugar to taste, half an ounce of butter, water. Put the tapioca in a basin, well cover it with cold water, and allow it to soak aLI night. When- required, turn into a casserole and add the apples peeled, cored, and cut up roughly, but not sliced thinly. Add sugar to taste, cover with greased paper and the lid, and cook for an hour over a gentle heat, or in the oven. Turn into a pie-dish, put the butter over the top in small pieces, add a grate of nutmeg, and brown lightly under a gas griller. Preserved Ginger Pudding.—You will require 2 eggs, 3oz. butter, 3oz. castor sugar, 2oz. flour, 2oz. rice flour, jib preserved ginger, 1 tablespoonful ginger syrup, j tcaspoonful baking powder, J leaspoonful ground ginger. Put the butter into a basin and sieve the sugar on the top of it. Beat these two together with a wooden spoon until of a creamy consistency. Then add tlie eggs and the two flours by degrees. Beat well for a few minutes. Gut the ginger into small pieces and mix it in lightly at the last with the baking powder, ginger syrup, and ground ginger. Pour Die mixture inin a well-greased mould, cover with •greased paper, and steam slowly for an hour and a-half. Turn out on a hot dish and pour custard sauce round,