WOMEN'S CORNED.

Press, Volume LIV, Issue 16153, 6 March 1918, Page 2

WOMEN'S CORNED.

Matter for publication in this rnlumn should be addressed to the jjady Editor, and should be fully authenticated. 3lr and Mrs R. Neill (Auckland) are visiting this city. Mr and Miss Marlyn (Melbourne) arrived in Christchurch yesterday. They are staying at "Warner's. Mr and Mrs G. L. Abercrombie (Dunedhi) are visiting Christchurch. Mr and Mrs M. Reid arrived in Christchurch from Dunedin yesterevening. 7 Mr and Mrs Richmond (Nelson) ar.cl Miss Richmond, returned home yesterday after a stay in Christchurch. ' Southern visitors to Christchurch Include Mr and Mrs 'J. Sutherland, of Brighton, Dunedin. Mrs C. E. Mackay, of Wanganui. is visiting Christchurch. Sergeant and Mrs Attwood (Wellington) are staying at the Clarendou. Dr and Mrs H. T. J. Thacker ay., rived in Christchurch by yesterday t, boat. Mr and Mrs V. G. Day (Timaru) are in town. Mrs G. Stead returned to Chris!:churcli yesterday morning. The engagement is announced of Mr A. Cole, second officer of an oversea vessel, to Miss Violet H Davison, fifth daughter of Mr J. H. Davison, of St. Leonards, Culverden. The marriage will take placo shortly. A drawing-room meeting was held at Cashmere House yesterday afternoon, when about thirty people assembled to hear Miss Margaret Russell, Australasian travelling secretary for the Zenapa British Medical Mission, deliver ait address upon the work of the mission. The wet afternoon was doubtless a reason for there not being a much larger attendance. Miss Bathgate actcd as hostess. Miss .Uussell spoke for an hour, setting forth the claims of the women of India .or help, and dealt with various phases Oi the activity of the mission. She received an attentive hearing, and tlierc was a generous response to her appeal. Miss R-ussell, who is the guest of Mrs F. S. Blackburn during hnr stay in Christchurch, loaves on Thursday on a brief visit to Dunedin. Mr and Mrs C. 0. T. Rutherford, "The Peaks," have returned homo., Mr anil Mrs Bullock (Timaru) arc visiting Christchurch. | Mrs Mason, wife of Mr "William Mason, of Shakespeare street. Greymouth, died on Sunday, after, a short illness. She was a native of Belfast, 59 years of age, and had resided at Maori Creek prior to going to Greymouth. Mrs Mason was well-known on the West Coast, and for some time kept tea-rooms in Tainui street, Greymoutli. She was an active worker in the Greymouth branch of the Women's Christian Temperance Union. A grownup family of sons and daughters are left to mourn their loss. Holy Trinity Church, Gisborne, was on Thursday the scene of a very pretty wedding, thu contracting parties being Mr W. Robson, of Hawke's Bay, r.nd Miss Rosamond Reynolds, third daughter of Mrs R. J. Reynolds, of To Hapara. The ceremony was performed by the Rev. H. Packe. The bride looked handsome in a cream •costume and hat, and carried a bouquet of iillies given by Mrs W. L. Rces. There were no bridesmaids, but the bride was given away by her father. Mr G. Reynolds (brother of the bride) acted as best man. 10 CORRESPONDENTS. By arrangement with Mrs Rojleston, Hair Physician, Specialist in Electrolysis, and Face Treatment*. Qualified London, Paris, and America. Correspondence replied to privately and confidentially by post, o& through this column on all matters pertaining to the care of the hair and complexion. Advice is also given gratis on the treatment of the following: — Falling Hair Premature Grevnees Faded or Lifelees Hair Baldness Dandruff and Seborrhrea Alopecia Areata jßald Patches) Electrolysis (permanent removal of superfluous Hair) Complexion Treatment Blackheads (Acne) Freckles and Tan Premature Wrinkles Care of Hair Combings Talue of Transformations, Toupees, ana Switches , . Treatment of Children s Hair WTit ° MRS ROLLESTON. 1 Dominion Building, Cathedral §quar«. THE ART OF BEING GRACEFUL. If you are trying to cultivate graceful habits you must not only do them sometimes. If you are awkward when you are alone, you will be awkward before people. Don't luss over little things. it makes you awkward. . When standing, the weight ot youi body should, rest firmly on tho mills of your feet, and lightly on the heels. Your hips should .bo over your heels, your shoulders over your hips, ana your ears over your shoulders. Don't lift your feet too high off tho ground when walking. Watch a cat, which is considered a most graceftul animal, and notico how lightly and gracefully it steps. , Put your feet down nearly straigUt, neither turned in nor out , Never sit with your feet tucked under your chair. Put one foot slightly before the other, and both reasonably well away from your cnaxr. Keep your arms slightly away from those "don'ts" when walking; and they will help you to up the shoulders from side *** Don't bend forward, hut hold the body erect, with the chest well arched and the shoulders thrown .back Don't tako a heavy stride, but one that is light and firm, balancing the body alternately on each hip, but witnout swayinor perceptibly. Don't take the impetus forward from the heel, but from the ball of tho foot. Don't hold the leg stiff, though it must be held straight. To pour out tea gracefully, always remember to keep your wrist higher than your hand. This gives the fingers a pretty '"droopy" effect.

SHORTBREAD FOR SOLDIERS. At the present time when sugar and butter aro scarce or unprocurable in .Britain, everyone who is sending a parcel to a soldier should remember tnat shortbread supplies both of these commodities. Packed in tins, the edges of which are sealed by having strips of paper pasted around them, shortoread keeps well, and, if closely and carefully packed, will carry well also. Anyone who can make cakes can make snortbread, and even women who have done no cooking can, with a very little practice, make it. Those who prefer can buy it, as there is excellent shortbread on <the market. This is a good and well-proved way of making shortbread: —Take lib of flour. Jib of butter, and ilb of sugar. Unless the sugar can be pounded, uso moist sugar or caster sugar. Put the butter and sugar together and beat to a cream; gradually add the flour, work the paste until it is guitc smooth, and divide into three pieces. Work and roll each one into a round flat piece, cut up into desired shape and size. Bake from 25 to 30 minutes in a good oven, watching well lest tho edges also is valuable, because of tbe sugar and butter it contains. This is a good way to make it; —Put lib of powdered or jnoist sugar into a sauce-

pan with 1 teacupful of water, and dissolve the sugar. Add i'h of butter beaten .to a cream, and keep stirring the mixture over the fire until it sets, when, a little is poured on a buttered dish- Just before the toffee i s done, add six drops of essence of lemon. Butter a dish or tin, pour on the mixture. When cool it will easily separate from the dish. In breaking it, nutcrackers may be used. It must be packed in air-tight tins. TO-DAY'S RECIPE. Haked Maize Pudding.—Required-: Four tablespoonfuis of maize flakes, a jjill of milk, a gill of water, the. grated rind of half a lemon, a pinch of salt, an ounce of sugar, hair an ounce of butter, a little ,i an }* the milk and water on to boil: when boiling stir in the maize flakes, stir until this thickens, then add _ salt, sugar, butter, and lemon rind. Grease a pie-dish, put the jam at the bottom, about a tablespoonful, and pour tbe mixture over. Bake in a moderate oven untii the top of the pudding is a delicate brown.