WOMEN'S CORNER.

Press, Volume LIV, Issue 16152, 5 March 1918, Page 2

WOMEN'S CORNER.

Matter for publication in thai column should be addressed to the Lady Editor, and should be fully authenticated. Mr and Mrs V. J. Lamer, of Auckland, and their daughters, Misses Cecil and Runa Larner, leave for the North to-day after a month's stay in Christchurch. Mr and Mrs E. N. R. Russell, of Auckland, have left for home, via Picton, after a holiday visit to this city. Mr and Mrs C. Rutherford (The Peaks) are in town. Mrs F. Dawson (Culverden) was in Christchurch for the week-end. Mr and Mrs Sinoock (Dunedin) went North last night. Miss Ronnie (Invercargill) is visiting Christchurch. Mrs Yercoe (Sydney) is staying at the Federal. "Mr and Mrs H. McLean (Mt. Hutt) are in town. Mrs E. M. Stewart Smith (Melbourne), who has been staying at the Clarendon, left Christchurch yesterday on a visit to the Cold Lakes. Mrs Sydney Allen (Dunedin) and Miss Newton King,. who spent the week-end in Cliristchurch, left for the Nortli last night. Miss Newman has returned from a visit to Timaru. Lieutenant-Colonel and Mrs Holmes and the Misses Holmes (Wellington) spent the week-end at Warner's. At the last meeting of the Christchurch Division of the St. John Ambulance Brigade, thirty members were present. Mrs Morton, president of the Plunkct Society, gave an interesting and instructive address on the work of the Society. Mrs Morton was accorded a hearty vote of thanks. On Saturday afternoon the Misses Kathleen and Barbara Brown held_a bazaar and entertainment in aid of the Red Cross Fund at their parents' residence, Gresford street, St. Albans. There was a large attendance, and the young stall-holders had a busy time. During the afternoon an enjoyable programme .of musical items, dialogues, fancy dancing, and recitations was gone through. The proceeds amounted to over £8. At the Dunedin Competitions the candidates in music say sometimes, and no doubt mean it, that they are put out by a rustling m the audience. What would they do if subjected to an experience such as that which re- , ccntlv had to he faced in London by I Miss Kathleen Levi, daughter of Mrs Blanche Levi? (says the "Otago Daily Times")- This young lady had just sat down to play in an examination for a much-coveted scholarship, when the alarm signifying an air raid was heard. Most competitors would have promptly bolted. Not so Miss Levi. She screwed up her courage and went right through the piece. The instant she touched the final chord the judges, the professors, and all others present .fled to the bombproof basement. In the circumstances it was a great triumph for the New Zealander to be placed second, beaten by a oompetitor j who had tried in a previous year. TO CORRESPONDENTS. [ By arrangement with Mrs Holies ton. Hair phyaidwj, Specialist in Electrolysis, and Faco Treatments. Qualified London, Paris, and America. Correspondence replied to privately and confidentially by poet, or through this column on all matters pertaining -to the care of the hair and complexion. I Advice is ako given gratia on the treatment I of the following:— I Falling Hair j Prematura Groyne® I Faded or Lifeless Hair Baldness Dandruff and Sebonhrea AJopccia Arc-ata (Bald Patches) Electrolysis (permanent removal of super- | fluoua Hair) j Complexion Treatment I Blackheads (Acne) Freckles and Tan Premature Wrinkles Care, of Hair Combings Value of Transformations, Toupees, and Switches Treatment of Children's Hair Wnte MBS ROLLESTON, 1 Dominion Building, Cathedral iiuar®. SIMPLE VARIETIES OF TEABREAD, Some housekeepers who used to make cakes are thinking of refraining from doing so this year. Such a procedure is stretching the economy campaign a little too far. There is no reason in the world why we should not have some inexpensive _ teabread, which is guaranteed to be quite as nice as the average cake, and as an illustration of what may be accomplished in this way, a few recipes are given. The first of these recipes deals with coffee buns, which, as it happens, a correspondent has just asked me about. Unlike most teabread of this nature, the buns in question are extremely crisp, resembling biscuits in that respect, and are eatable for a considerable time if kept in a tin. Like biscuits, too, their freshness can be renewed by heating them in the oven. COFFEE BUNS. Sieve 3lb of flour into a basin, and add to it a quarter of a teaspoonhil of salt, a teaspoonful of baking powder, three, ounces of castor sugar. Into these, ingredients crumble finely 3oz of butter. When well crumbled, add 2oz of cm-rants, which have been washed, dried, and picked. Beat an egg and add to it a very little milk—say, a dessertspoonful, adding more afterwards if necessary. • Form the whole into a stiff dough. Place the mixture in little rough heaps on a greased baking sheet, and bake in quite a moderaijo oyen until nicely browned and crisp. COCOANUT ROCK BUNS. Sieve alb of flour into a basin, adding to it a quarter of a teaspoonful of salt, 2oz of fine sugar, a teaspoonful of baking powder, and the grated rind of half a lemon. Crumble into these ingredients 2oz of butter, and when quite fine add 2oz of desiccated cocoannt. Beat an egg, add a little milk to it. and form into a good stiff dough. Place in rough heaps on a greased tin, and bake in a very moderate oven from a quarter of an hour to twenty minutes. GINGERBREAD NUTS. In a saucepan melt 3oz of dripping, two tablespooufuls of treacle or syrup, and two level tablcspoonfuls of brown sugar. Put half a pound of flour in a basin, add to it a quarter of a teaspoonful of salt and the grated rind of half a lemon, also a teaspoonfill of ground ginger and a teaspoonful of lemon juice. To the hot mixture in the pan add half a teaspoonful of baking soda, and mix all to a stiff dough. Form into small balls the size of a marble, and place these on a tin !ined with a greased paper. Allow the nuts to stand for half an hour, then bake tbem in a moderate oven for a quarter of an hour. RICE BISCUITS. Put half a pound of flour in a basin, "•villi 3os of ground rice and 3oz of fi:»! sugar. Crumble finely into these 3oz of butter, and add a small teaspoon! ul of baking powder. Beat an egg and add a little milk to it, also a »oaspoonful of lemon juice, or a drop or two of vanilla flavouring. Form tho whole into a good firm biscuit dough, turn on to a floured board, knead and roll out a quarter of an inch in thickness. Cut into neat' rounds the size of a teacup, and placo these, on a greased tin. Bake in a very moderate oven for a quarter of an hour. Allow to cool in tin KoLajl xuii.i] Tisp

VICTORIA BUNS. ] Put i of a lb of flour in a basin with 2oz of ground rice, also 2oz of sugar, a teaspoosful of baking powder and the crated rind of naif a I lemon. Crumble into these ingredients 2oz of butter. Beat an -jgg, adding to it a little milk. Form the whole into dough slightly softer than a scone. Have some little bun tins greased and floured, divide the mixture, and bake for about a quarter of an hour. The mixture may also be baked on greased bakiqy sheets in rough lumps. TO-DAY'S RECIPE. p]um and Tomato Sauce. —This is a very simple sauce I made the other day. Three pounds of tomatoes, one small onion, § teaspoon of cayenne pepper, 1 dozen blue plums (ripe), cloves, and spice, 1 cup of vinegar, 1 teaspoon of salt- Cover with water, and let boil fast until clear and not too thick. When cool, pour out into a pickle bottle. This quantity makes two such bottles. The amounts can rlways be increased according to one's requirements. The children like this sauce spread on bread for a change instead of jam.