WOMEN'S CORNER.

Press, Volume LV, Issue 16421, 15 January 1919, Page 2

WOMEN'S CORNER.

The Lady Editor will, bo P lea f?<J to reccive for publication in _ . . "Women's Corner'' items of social or personal news. Such items sho be fully authenticated, and engag - ment notices must bear the s u « - tures of both parties. Correspondence is invited on any matters atfccting, or of interest- to, women. Mr and Mrs J. H. E"*or (Rydal I>owns) are in town. A society is bcinn; formed in Wellington which' will be known as the ' -National Mothers' Help Society It twU bo conducted as a branch oi tho Women's National Reserve. The society is tor the sole object ot the "mothers of the country, and by doinc so, helping the nation to recover from its great losses through the war. It is regretted by tho promoters that, the society will begin its mission of usefulness in the 'absence of Mis, -\lasst\v and Ladv Ward, who were greatly interested in the good and far-reaching work the society had before it. Mrs M. Duncan (Fendalton) has returned to Christchurch. after spending several weeks in the North Island. Ladv Marion Campbell and the Hon. Isolda Vereker arrived on Monday fro.n Akaroa and arc staying in Christchurch. Mr and Mrs Y. E. Shaw (FitajjeraldJ avenue) and family motored to limaru yesterday. They intend spending several weeks' holiday there. The wedding of Mr Reginald V. Lush eldest son of Mr and Mrs J. Lush oi Mount Eden, Auckland, to Miss dolvn Svlvia Morgan, second daugnter of Mr and Mrs T. H. Morgan, of Christchurch, was celebrated at St. M'chae s Church. Kolburn. Wellington, recently. The Kcv. W. Pnyno officiated and the "Wedding March"' was played by Miss Edwards. Tho bride, who was given awav by her brother-in-law (Mr Alan Hamilton), wore a cream . gabardine costume and Leghorn bat trimmed ""' l . saxe blue. Tho bridesmaids were -diss Olga Mo.Duff and Mi*s Lesley Mclhiil (nieces of the bride), who wore dainty pinafore frocks and Dolly \ arden hats. Mrs F. G. Hobbs and Miss Winifred Hobbs (Winchester street) left for \\ ellington by the Maori last nig Tit. The Sacrcd Heart. Girls' College will re-open on the 27th inst. Both the primary and .secondary departments o( this school are visited and examined by tho Board and Department inspectors, and a highly creditable record of success in examinations and general achievement bus been acquired. This year a largo new sciencc laboratory, built and equipped after the latest) models, lias been added, in which courses of scicnce up to the matriculation and teachers' D and C examination can bo carried out. The Education Department allows its Junior and Senior Scholarships to be taken out ill tliß secondary department of this school. The death is announced of _a wellknown Wellington lady—Mrs Newman, of Oriental Bay. Mrs Newman was a sister of Mrs Arndt, her nieces being Mrs P. Nathan, Mrs L. Manoy (Motuoka), and Miss Arndt, of Wellington. .She is survived by one son, Mr Otto Newman, of Wellington. At St. Andrew's Church, New Plymouth, on Saturday, a wedding was solemnised between Dr. G. N._ MacDiarmid, youngest son of MrN. K. MacDiarmid, New Plymouth, and Miss Marv Tolme, daughter of Mrs Tolme, of Fitzrov. The officiating minister was the Rev. O. Blundell. Mr D. N. MacDiarmid, brother of tho bridegroom, ■acted as best man, and the bridesmaids were the Misses Balhamy. Writing to a New Plymouth friend, Sir Thomas Mackenzie (High Commissioner , and formerly member for Egmontj says: "J am glad to say my wife is much better. She spent four months in a pretty cottage in the New Forest. There is an cpidcmic of matrimony in my family. Mary was married on Juno Ist, and Bruce on September 26th. Helen is engaged to Captain Macdonald, who has done a great deal of fighting, and has a fine record behind him. Dear old Clutha keeps pegging away at liis beloved 'Chronicles,' lighting manfully against many disadvantages, and even at times obstruction which ought not to occur. Yet he is holding his own, and is as buoyant and capable as over, taking part at times in public loctures. Ho had a great reception on Trafalgar Day in Trafalgar square. Bruce is at Sling with the soldiers." Miss A. B alien and Miss O. Watkins (Christchurch) are visiting Auckland. Among ladies who are afflicted with ouperfl'ous hairs Dr. Waldxon'a preparations prove a, boon, as they can'bo applied with perfect safety. A spocial outfit for summer uao comprises Maeeago Cream for Freckles and Sunburn, Vanishing Cream for applying before powder; Bougette, an emollient fox the lips and a delicate powder, any of four 6bxlc6. Price 16s, postage 16a 64. MRS ROLLESTON, Dominion Buildings, 1 Cathedral -squaro. A ROYAL ROMANCE. PRINCESS'S LOVE MATCH. LONDON, January 2. Princess Patricia's engagement to Commander Ramsay is the result of a romantic love match. _ Tho princess, who is ono of the loveliest princesses in Europe, met Alexander Ramsay, a stalwart naval officer, at Malta. Tho latter secured an appointment on the Duke of ConnaugliD s staff in Canada, and golfed and skated frequently in company with the princess. The duke objected to the engagement, and the lovers did not see each, other for some time. Commander Ramsay served with the battle fleet. The Duchess of Connaught, on her deathbed, expressed the wish that the engagement should be formally renewed) and recognised, and the King and tho Duke of Connaught agreed to tho proposal on Christmas Eve. It is not expected that Commander Ramsay will be raised to the peerage. Tho princess has decided to take thei titlo or Lady Patricia Ramsay. TO ALL LOVERS OF FURS. pOLWILL, THE FURRIER, has a Large Stock of FURS and FUR COATS. Latest Styles for the coming season selling at pre-war prices. CALL AND INSPECT MY STOCK. Skins of all descriptions Tanned and Dressed. 2DB 205 HIGH STREET. THE JUMPER BLOUSE. When the jumper Mouse first hailed from America it was looked upon as a somewhat unconventional adaptation of the man-of-war blouse to the needs

of the ultra I S ir l- °"?.i v become tho most would ultimate!} ■ t jj fl wardrobo of favoured article in & rangfl of ma _ matron or , ifc equally suitterialisation that maw or even j n2 able for mormn&. a leisured moOf course, tho nS " j somewhat from its on ® ( i m v n niod'o" tion The straight up-and-down mode, v , c„_,i , r ni«stline was becomw.ch no defined waistnn ni£ to fompa ' nicturesque ceinrure TfThf SVfaS • Economists find in the jumper a tion'and originality thinnest silk to woollen oi "e. from rich brocades to tho cotton mixtures that will appear in all then delightful freshness as soon as. the sunm , davs set in. , _ A sport in? jumper costume has i* pleated skirt of plain material, while the jumper blouse which slips o\ or the head is of chcck material. It is made with wide sleeves, a V-shaped front, large pockets, and a giidlo at tho waist. The check material is in two shades of wino-red, and the skirt in plain wine colour. _ tins .suit a fine muslin blouse is worn, but a muslin front- w"3uld serve the purpose equally as well. SUMMER SALADS. SOME GOOD RECIPES. Potato Salad. —A simplo salad can be made by slicing up cold boiled potatoes, and leaving them to soak for somo hours in salad oil, to which salt and a few grains of sugar have been added. . A little chopped onion is an addition much liked bv somo people. Pressed Ileef Salad —Cut some corned bocf into finger-shaped pieces, dip each j of these in a sharp sauce —or what is . very good, an onion sauce —and set on j a wet plate until firm. Roll each in a | lettuce leaf and pile up on a dish gar- ■ nislied with slices of cucumber, radishes, and beetroot, whicli havo all been dipped in an oil dressing. Mean and Pea Salad. —Cook half a j pint each of broad beans and peas and drain well. Make half a pint of very {rood parsley isauce, seasoning it well. To this add the beans and peas, and set on one side to get. quite cold. Line a glass salad bowl with thin slices of cucumber and beetroot, tshake in a small handful of finely-shredded spring onions. Pour in tno sauce mixture, garnish with radishes and small bunches of,mustard and cress. This is an excellent salad. Cream or Milk Cheese Salad. —Cut the cheese into thin slices and lay these between thin slices of cucumber and beetroot. Pile up in salad bowl, pour over a salad dressing, and serve with lingers of thick oat-cake. Jfigg and Cucumber. —Hard_ boil an egg and pass it through a sievo (the white and yolk), mix it to a paste with a little butter or salad oil, season it with salt, popper, and a little curry powder, and spread it on some small bun-shaped rolls which have been split and buttered. Cover the egg with thin slices of cucumber, and mask them lightly with some salad cream before closing the sandwiches. If preferred, cut the egg into slices and cover them with the salad cream,.and place tho cucumber on the top. In this case the buttered rolls should be lightly sprinkled with salt and pepper before the egg is arrangod on them. Salad Dressing.—(l) One teaspoonful of made mustard, one teaspoonful (or less) of sugar, two tablespoonfuls of salad oil, one tablespoonful of milk (if condensed milk is used leave out'sugar), two tablespoonfuls of vinegar, a seasoning of salt and pepper. Put the mustard and sugar (if used), into a basin, and add the oil very slowly, drop by drop, mixing the ingredients thoroughly. Now in the same way add the milk/ If condensed, mix it with water, and use a smaller quantity of the tinned article. Mix again, add tinegar very gradually, and then tho seasoning. Mix and stir thoroughly until of a creamy consistency. (2) One tablespoonful mashed potatoes, mashed while warm, one teaspoonful of made mustard, a seasoning of salt and pepper, one tablespoontul of milk, a dessertspoonful of grated cheese, two tablespoonfuls olive oil, one tablespoonful of white vinegar. Mix mustard with tho potatoes, add seasoning and cheese; now slowly add the milk, * and mix again. Stir in the oil very gradually. and then the vinegar. Continue stirring until you have a nice smooth dressing. TO-DAY'S 'RECIPE.* Fish Souffle. —One breakfastcupful of any cooked fish chopped small, one cupful of freshly-cooked mashed potatoes, tw ? o raw oggs, two tablespoonfuls of butter, two tablespoonfuls of milk or cream, two teaspoonruls of finely-chop>-ped parsley, salt, and pepper. Butter a deep pie-dish, melt the butter, add it to the hot mashed potato, and beat together till light. Add tho fish, parsley, milk, yolks of egg, and seasoning, arid beat well. Lastly mix in lightly the whites of eggs beaten to a stiff froth. Turn the mixture into the piedjsh and bake in a quick oven until well browned and puffed up. Serve at once in the dish in which it was cooked.