WOMENS’ WORLD

Waikato Times, Volume 98, Issue 15320, 22 August 1923, Page 8

WOMENS’ WORLD

(By “Gypsy.")

Miss Jessie Melvin, of Auckland, is in Hamilton, and will assist at Mr W. Rnssell-Wood's costume recital tonight.

For some time the Ngaruawahia Plimket Society has been endeavouring to secure the services of a permanent Plunkct nurse, and has at last attained its object. Nurse Jesson arrived in Ngaruawahia last week. She will visit Huntly and Taupiri one day each week.

The Paris correspondent of the Sunday Dispatch states that the appointment of a dress censorship is being discussed owing to the Increased daring of certain modes. The objections apply mainly to the slitting of the skirts and of the corsage. The corsage is sometimes slit under the arms and sometimes on the back. When the wearer is still, the attire seems ordinary, but when s'he is walking the openings in the dress are disclosed.

BT. PAUL’S CLUB.

At the third literary evening of St. Paul’s Club, a very enjoyable and helpful lecture was' given by Miss Allen, senior mistress of the Hamilton High School. The subject chosen was “Tennyson,” and taking the days of his boyhood to the last stages of his wonderful life, Mis’s Allen indeed proved herself a most interesting speaker. The lecture was interspersed with the following Tennysonian items: Extract from Tennyson,

“A Dream of Fair Women,” Miss Burnett; recitation, “The Lady of Shaiot,” : Miss J. Shepherd; solo, “Break, Break, Break,” Miss L. Jolt; selection, “Morte D’Anlhcm,” Mr A. Gordon; quartette, ‘‘Sweet and Low,” Misses J. Purdom and H. Grice, Messrs G. Saunders and A. Gordon; solo, “Home They Brought Her Warrior Dead,” Mr F. Mason; selection, “Ring Out Wild Bells,” Miss P. Cliffe; selection from “Maude,” Miss E. Scherer, selection, "Godiva,” Mrs Bradley; “Revenge," a Ballad of the Fleet, Mr G. Saunders; quartette, “Grossing the Bar,” Misses Purdom and H. Grice, Messrs Saunders and Gordon. Miss Allen then brought the lecture to a close by reading a stanza from “The Duke of Wellington.”

VALEDICTORY AT HORSHAM DOWNS.

On Friday evening, August 17-th, a farewell social to Mr and 'Mrs Simpson was held in the Horsham Downs Schoolhouse, and although the weather was showery there was a good attendance, about 40 people being present. It was one of the most enjoyable socials held in the district, which speaks very highly for the ladies who organised it and provided a good supper. Special mention is due to Mrs Blanch. Mrs Bucket, and Mrs Upson. Mr and Mrs Simpson were the recipients of a presentation of a silver tea set. Mr Baker, in a few. suitable remarks, made the presentation, and Mr Simpson suitably replied. During the evening songs were given by Mesdames Upson, Hurst, and Aiken, and Misses Thomas and Preest, and Mr Hindeman. Mr S. Haultain tilled the position of M.C., and much praise is due to him. Dancing was kept up till 2 a.m., the dance music being supplied by Messrs Baker and Hurst.

THE WRIST MIRROR.

The latest place to carry the tiny mirror by which one powders one s nose is on the wrist. The other day at a wedding it was noticed that one girl was wearing a small ornament of imitation tortoiseshell encrusted with brilliants on a moire band on her wrist. It was not much larger than a sixpence and had a tiny binge at one side. Later at the reception she opened the ornament and tidied her hair before the reflection of. the tiny mirror which it contained. And talking of-moire wristlets, why will girls wear their wrist watches on ugiy leather straps when they can get a dainty black moire one for about half a crown. Some cheap silver and white metal watches are very good timekeepers, but their appearance is spoiled by the shoddy and-'sometimes dirty strap on which they are mounted. Such a watch will look very differently on a ribbon strap. It can be bought separately and fastened with a safety catch. When the moire ribbon wears out the snap can be used on a piece of new ribbon. ,

PATTERNED MATERIALS.

HOW TO CUT THEM OUT.

Patterned materials are the fashion just now, but in cutting them out there are one or two points the home dressmaker should know if she doesn t want her stuff to be wa'sted.

For in cutting out the various pieces of the frock, whether in striped, checked, or plaided materials, care must be taken that the stripes, checks, and plaids are properly matched. That is why you always require a larger quantity of patterned materials for a frock than is the case with plain stuffs. Before cutting out a piece of patterned stuff, select a position for the top of the material, then place on the patterns with their upper parts in the direction selected. It is as well to place the pieces of the garment already cut on the material next to the adjoining piece which is to be cut. This will form a very good guide as to the best method of cutting the next piece. Of course, the very simplest way to do up patterned materials, and one which will not give you much trouble in matching the pieces, is to cut out the all-in-ail chemise frock. It is fortunate that this simple little chemise style is the thing for summer. It makes home dressmaking so much easier.

DELICIOUS SWEETS.

Spring Cream. —Ingredients.—2.1 b of rhubarb, 2 eggs, i pint of milk, loz of gelatine, Goz of granulated sugar, 1 orange, I pint of unsweetened condensed’milk, 1 gill of water. Method.— Wipe the rhubarb, cut into short lengths. Put the sugar and water into a pan, stir until the former has molted, then boil fast to a syrup. Add the rhubarb and the thinly peeled rind of the orange. Cover the pan and simmer until the rhubarb is tender. Rub through a hair sieve. Make a custard with the milk and the yolks of the eggs, sweeten to taste, and flavour with vanilla, and the condensed milk. Melt the gelatine in half a gill of water and strain into the custard. Mix this with the rhubarb puree and strain in the orange juice. Stir occasionally until quite cold. When nearly setting whip the whites of the eggs to a stiff meringue, stir lightly to the mixture, and pour into a mould. C.iaret .Telly.— Ingredients.—Halfpint of claret, i pint of water, 1 lemon, tin of stick cinnamon, 3 cloves, ioz of gelatine, Jib of loaf sugar, carmine or cochineal. Method. —Put the water, spices, thinly peeled lemon rind and juice (.strained), the gelatine and sugar into a pan, stir over the fire until toe gelatine and sugar have dissolved. Simmer for two or three minutes, add the wine, and strato