WOMEN'S CORNER.

Press, Volume LV, Issue 16411, 3 January 1919, Page 2

WOMEN'S CORNER.

The Lady Editor will be pleased to receive for publication in the "AVomen's Corner" items of social or personal news. Such items should be fully authenticated, and engagement notices must bear the signatures of both parties. Correspondence is invited on any matters affecting, or of interest to, women. Dr. and Mrs G. M. L. Lester are staying with llrs Orford, at Winchester. The Misses Ford (Stafford Street) are at Sumner. Miss Georgia Webster arrives from Hanmer to-night. She will remain some time in Christchurch. Mr and Mrs Arnaud McKellar (Park Tcrrace) arc staying at Itakaia Huts. Mrs T. Guthrie (Wellington) and Miss Guthrie are visiting Christchurch. A very checrv little New Year party was given by Mrs G. Hall Bohrsman, of Sydney, at Hinomoa House. The old year was seen out, amid a programme of music and song, and hearty cheers were given for the coming year. Those present included Mr and Mrs and Miss Hawley v Miss Kiver, Sergeant and Mrs Keats, Mr and Mrs Mimley, Mr and Mrs Fox, and Miss Fox, Mr and Mrs Nelson, Mr and Mrs Delavale, Mr Rule, and Mr Pennington. Word has boon received by cable that Mrs Owen-Johnston, eldest daughter of Mr A. M. Owen, of Christchurch, has resigned from the Army Nursing Corps after three years' service, ana is returning by the steamer Briton, which left England at Christmas time. Christ Church, Westminster, of which the ltev. It. J. Campbell is the vicar, has been the scene of the weddings of many of the Antarctic explorers, including those of Sir Ernest ohackleton and Captain Evans. The marriage of Fleet-burgeon Murray Levick, who accompanied Scott on his last expedition, and Miss Audrey Beeton, was fixed to tako place at this church on November 16th Inst. It will lighten the work of the demobilisation authorities a little if the wives of the Dominion soldiers who are now in England wilj return to their own countries at once, and I understand that another appeal is to be made to them to do -.this (says a writer in the London "Evening News" of November 9th). Every possible consideration will be extended to them, and all they will need to do will be to signify their willingness to accopt the offer of the

Government to take them home. Unless they go back without delay they may find themselves left in this country for a considerable time after their soldier-husbands have sailed.

By reason of her kindly spirit the death of Mrs F. A. Jackson, of Blenheim, will be widely regretted (says the "Marlborough Express")- The deceased lady had suffered only a brief illness, and death was brought about by influenza complications. She was born in Picton 56 years ago, and before marriage she was Miss Price, being a sister of Matron Price, N.Z. Army Nursing Service, and Mr R. Price, postmaster of Takaka. The late Mrs Jackson leaves a widower, four daughters— Mesdames G. Bary (Frankton Junction) and F. J. Ferry (Wakapuaka, Nelson), and Misses C. and G. Jackson (Blenheim) —and one son—Signaller W. C. Jackson, who is due to return from active service at an early date. Another son—Private Leslie Jackson—left New Zealand with the 7th Reinforcements, and was killed at Flers in 1916.

At a recent meeting of the Victorian Housewives' Association, a resolution was passed in sympathy with the National Council 'of Women of France, in its reply to the petition of the National Council of Women of Germany, which asked the Frenchwomen to use their influence to mitigate some of the terms of the armistice demands. The dignified and unanswerable reply made by the French Council to the German one was that no word had been received bv them to the effect that the National Council of Women of Germany had e\*er protested against the cruel atrocities perpetrated by their soldiery and naval men by land and sea on helpless women and children of the Allies or neutrals, nor had they since the armistice expressed any abhorrence of those dastardly crimes. The Housewives' Association asked the N.C.W. of Victoria to pass a resolution upholding the women of France in this and furthermore, to seek an expression of opinion from them as to the attitude women of tho' Allied countries should take towards their lato enemies.

Pricess Mary has been appointed to be Colonel-in-Chief of the ltoyal Scots (Lothian Regiment). A more honourable command could not Juxve been conferred upon a Princess of tho blood. To a grander scroll of fair.c than that of the First Foot-no regiment in the British Army can lay claim. In antiquity it stands alone. Some of the Foot Guards have been longer on the British establishment; but the history of tho Royal Scots goes back to the days of the old Franco-Scottish alliance. The Lothian Regiment may pride itself on being the only British regiment which fought in the Crusades. Pi'} 11 " cess Mary is descended in direct line from the"Princess Elizabeth, for whom tho regiment fought three hundred years ago.

During the war the King and Queen never once visited a theatre in the evening, nor any theatrical entertainment save in aid of charity. After the armistice was signed they enjoyed their first evening at the theatre, tho jjiece selected l>eing "The Bing Boys Are Here." According to a London exchange, the King laughed merrily—he has never made a secret of the fact that a jolly musical piece appeals to him as much as to the average Londoner—and Princess Mary appeared to enjoy her first evening at the play as a grown-up very much.

WEDDING. MERCER —M AE SHALL. A very pretty and interesting wedding took placo at AH Saints' Church, Burwood, on January Ist, the contracting parties being Mr Albert R. Mercer. second son of Mr and Mrs 11. Mercer, of Waiau, North Canterbury, and Miss Nancy Hall Marshall, youngest, (laughter of Mr and Mrs D. M. Marshall ; 'Arborfield," Burwood. The bride, who was given away by her father, looked very graceful m a white silk taffeta and georgette frock, with touches of pink and gold lace, and a court train of silk taffeta lined with pale pink Georgette. Quite an unusual and effective feature was the pink tulle veil arranged in a mob cap. with wreath of orango blossom and jessamine, while a shower bouquet of white and pink sweet peas was carried. The bridegroom was attended by Mr F. Stevens, and tho bride by her friend. Miss Ethel Buss, of Caslunere, who wore a very pretty frock of pale heliotrope Georgette and crepe de chenc, with a pink scarf and a black tullo hat, lined with pale heliotrope, and carrving a bouquot of pin*.and heliotrope sweet peas. Mjss Dorothy Mercer and Miss Sheila Stevens, sister and niece of the bridegroom acted as flower girls, looking very dainty in pale pink crepe de chene frocks, with mack picture hats, wreathed with pink roses, and carrying posies of pink and heliotrope sweet peas. ceremonv Mr and Mrs Marshall entertained the guests at their residence, Arborfield, Burwood. The bride received many handsome presents, amongst, them being several ch 3® s - J" the afternoon the happy couple left for their honeymoon* which is to be spent touring the North Island. Among ladies who arc afflicted• fluoua hairs Dr. Waldron'a preparationa prove a boon as they can be applied with perfoct Bafc?v? A special outfit for summer u» comprises Masoago Cream for Freckles and Sunburn, Yaniehing Cream for applying before powder; Bougotte, an emollient for the lips and a delicato powder, any of four shades. Price IBs, postage 16s 6d. MBS BOLLESTON. Dominion Buildings, x Cathedral square. CHERRIES AND GOOSEBERRIES. PRESERVES FOR WINTER USE. To preserve gooseberries: Place the berries in the jars, using those with screw tops. The less you handle the fruit the better; but they must be pickcd over, so as to discard any at all unsound or blemished. When packing the jars, shake them gently, but not enough to pack tightly. Six quart jars filled with fruit will take about 2} lb of sugar. Place this in a sauceban on the stove, and add boiling water sufficient to dissolve the sugar, about one quart. hen the sugar is entirely dissolved, apportion the syrup among the jars, using a teacup, and turning in half a teacup at a time in each jar until all has been used. Fill with warm water the space that will remain in each jar, adjust the tops, but not tightly, and set tho jars in a boiler on the stove. Add lukewarm water to the boiler until it reaches to within an inch of the top of the jars. _ Place the cover on the boiler, and set in a moderate heat to come slowly to the boil. As the water heats it cooks the berries ; when they are tender and a little soft they are ready to take off. Take each jar out, remove tlie tops, fill to overflowing with boiling water, and quickly screw on tho tops. Do this with all the jars, taking out and finishing one before removing » second. When the jars are cold, give an extra screw to the tops. . Bottled Cherries: The Morolle is the best preserving cherry, but any of the hard-fleshed varieties are suitable. Ihe fruit for bottling should be' not quite ripe. With a pair of scissors cut off tho stems close to the fruit, but do not pull them out. Wash the cherries and put them in a clean preserving pan with sufficient water to cover them about an inch. Keep them beneath the surface with a wire screen; set the pan over the fire, bring the water up to about 185 degrees, and cook the cherries therein from 10 to 15 minutes. If a screen is not available move the fruit gently from time to time to break the air bubbles, and prevent it cooking unevenly. Have the jars hot, pack tho cherries into them closely, and nil up with some of the water they were cooked in. Shake the jars to break up any air bubbles which may be on the fruit. See that the • water is up to the surface of the jars, and screw on the lids. Invert the jar, and if any air rises through the water another rubber band must be put on, for the fruit will not keep long if any air gets m. A Sweet Pickle of Cherries.—-Pick the cherries from the stalks and put them into a jar. Cover with vinegar, and leave for twenty-four hours. Now measure or weigh them, and add the same weight of sugar. Stand again for three days, stirring them each day, when it will become a yrup. Bottle, and cork securely. To Glace Cherries: The fruit should be punctured to the pith or core several times, both to allow' the air in tho fruit to escape, and to assist the sugar tho more thoroughly to penetrate it. As tho fruit is thus pierced it should be thrown into cold water to prevent discolouration. When all has been treated in this way, drop the fruit into a preserving pan of hot water, and allow it to simmer until parboiled. Then with a perforated ladle, lift the fruit out and drop into a basin of cold water for a few minutes, then place to drain on an inverted sieve. Then put into a basin. Now heat enough syrup to more than cover the cherries, and when it boils pour it gently over the fruit. Place a plate over the top, and stand away for 24 hours. Next day pour tho syrup off the fruit into a saucepan, bring to boiling point, and again pour it over the fruit, replacing the plat&_ on top, and do this for six days following; at the end of that time the cherries will not take up any moro syrup. They should then be drained and placed en a sieve to dry Gooseberry Pulp: Choose sound, under-ripe, rather than over-ripe, fruit, and pick it on a dry day. Place the fruit in a preserving pan or enamelled saucepan, over very gentle heat, and stir. The juice flows and prevents burning as the heat is increased. In crease the heat until the fruit really boils, and by degrees reduce to a firm pulp. The process is slow, and the fruit must be stirred at intervals throughout the time of cooking, which, after the fruit boils, is, on an average, one hour.