WOMEN'S CORNER.

Press, Volume LV, Issue 16432, 28 January 1919, Page 2

WOMEN'S CORNER.

Mr and Mrs Beckett and the Misses | ] Beckctt have beca staying at the j { Rakaia Huts. ! Mr and Mrs W. Bullen (Kaikoura; ; arc spending a holiday at the Hydro, 1 Timaru. J Mrs Harold Greenwood returned ' from "Wellington on Sunday, and went- 1 up to Teviotdale yesterday. ■ Mr and Mrs Gerald Stead have re- 1 turned from their trip to the North ! Island. Dr. and Mrs J. CVawshaw (Kaiapoi) , are staying at the Hydro, Timaru. Mrs Alex. Macfarlano (Achray) is ; staying at Warner's. j Recent visitors to Rakaia Mouth - include Mr and Mrs J. Young, Mr 1 and Mrs W. D. Lawrence, Mr and \ Sirs .T. Lawrence. Rev. and Mrs P. J. Cocks, Mr and Mrs W. S. Godfrey, ' Mr and Mrs P. B. B. Willis, Misses , Willis, and many others. Mr and Mrs Dickson and the Misses Esme, Ngairc, and Eolie Dickson, aro , among those staying at Rulsaia Huts. Our Rakaia correspondent • wrnes: Mr and Mrs Alien (Selwyn), who have been constant visitors to Rakaia Mouth, have left for Scotland. They were very popular at the Huts, and will be much missed. Miss Eileen A. Gee has returned to Christ-church after a visit to Akaroa, where she was the guest of Mrs W. F. Bell. Mrs C. J. Nante?, of Napier, who has been spending .a few days in Christchurc.li, leaves to-day on a visit to Timaru. Mr and Mrs Georgo Herbert returned to Christ-church last week, after their visit of three months to Australia. The M isses Hawkeridge, of Dunedin, and well-known in connexion with musical competitions, are at present visiting Kangiora. and are the guests of Mrs A. Pearce, Mount Pleasant. On Friday evening a musical evening was given by the hostess in their honour. Miss McGruer, daughter of Mr and Mrs W. McGruer, of the Knoll, R-angi-ora, left on Saturday on a holiday trip to the Southern .Lakes. Mrs I'j. J. I'obinsson (Cashmere) and hor daughter have returned from a visit to Colonel and Mrs Mill ton, Birch Hill. Miss Gemmell, .Willisdcn,. Southbridge, has returned from a holiday at Akarca. About sixty parents took advantage of tho opportunity afforded by tho Board of Governors to inspect the new Girls' High School schoolrooms in Avonside yesterday; The classrooms will bo formally declarod open next Monday. MRS ROLLESTON'S. Course of Hair Treatment, at her charmingly appointed Rooms, has eurpriaod many ladies by the rr.odoaty of its cost. The course, however, is very thorough and complete, comprising five separate treatments; nair-cutting, and singeing; massage, with scalp food; shampooing, with friction vibro and hand massago; besides all necossary preparations usetl, and also a lesson in hairdrebfling. Especially beneficial in cases of fallingjiair, and premature greyness, MRS TON (qualified London, Paris, and America), Dominion Buildings, Cathedral square, Christchurch. • WEDDING. IiANFIELD—CHATTERLEY. A quiet wedding took place" at St. Luke's Church recently, when Mr Frederick Herbert Ramsey Banfield, son of Mrs Banfield, of Richmond, and the lato Mr Banfield, of Cambenyell, England, was married to Miss Rebecca Ethel Annie Chatterley, of Auckland, daughter of Mr and Mrs Chatterley, of England, Both bride and bridegroom were members of the church choir, and the ceremony was performed by the Rev. F. N. Taylor, vicar of St. Luke's, assisted by the Rev. P. Carrington. The bride entered- the church on the arm of Mr PeveriLl, and was robed in a graceful gown of. ivory crepe de chine, the conrt-train lined with pale blue silk. The usual wedding veil and wreath of orange blossoms and shower .bouquet were added. Miss Hicks, the chief bridesmaid, wore a frock of sky blue silk combined with ecru net in pretty effect, and her black hat was ornamented with roses. A little tot of foyr years, Winifred Ewing (niece of the bride), who was train-bearer, was . frocked in wlilte spotted muslin with a- pale blue sasn and hat to match, and carried a basket of sweet peas. Miss M. Clarke, niece of the bridegroom, wore a simple dress of. white voile and a white hat, and carried a bouqnet of pink roses. Mr J. W. D. Baker presided at the organ. Mr L. J. Darwin, a returned Anzact, acted as best man. After the ceremony a reception was held at tho Cadcna tea-rooms. TO ALL LOVERS OF FT7RS. COL WILL, THE FURRIER, has a Large Stock of FURS and FUR COATS. Latest Styles for th© coming season selling at pre-war price®. CALL AND INSPECT MY STOCK. Skins of all descriptions Tanned and Dresaed. 298 205 HIGH STREET. ALLIED COOKERY. It would bo well if our admiration for our Allies should extend to their | cookery, and that the British and oversea cook should adopt some of the delicious American, Italian, Belgian, and 1 French dishes which travellers in those countries so greatly enjoy. A food which has been popularised "on this side" is baked pork and beans, which has been on sale in tins. Need- ' less to say, however, it is cheaper to • make it at home. American Baked Beans and Pork. One quart of haricot beans, 1 onion, ilb salt pork (partly lean and partly fat); 1 teaspoonful of salt, 1 teaspooni'ul of made mustard, £ gill of molasses, or treacle, or honey sugar. Wash and soak the beans in cold water overnight. Place in casserole in the water in which they were soaked, bring to tho boil, skim, and simmer till soft. Drain and replace in the casserole. Peel and slice the onion to the beans. Scrape the rind of the pork till white, score it as for roast pork, they bury the pork in the beans, leaving, only the rind exposed. Mix the salt, mustard, and treacle with a gill of boiling water and pour over the beans; add enough of the water they were boiled in to cover them, put the lid ■ on the casserole, and bake in a moderate oven for two hours. The last halfliour raise the pork on the beans. 1 Remove the lid from tho casserole, arid let the nork crisp. Send to tabic in, 1 the casserole. If tlie pork is very salt, soak in cold water two or three hours. If pork is not available bacon may be useil.' A delicious Portuguese sweet is Portuguese Apple Pie. Pastry, 6 apples, loz sugar, grated rind of a lemon, _ 1 tablespoonful of , .jam or syrup, £ pint of custard mado ' r with powder. Line a plate or open tart mould with short-crust pastry, or ' pastry without fat, peel, core, and cut the apples in thin slices and arrange on ! the pastry. Sprinkle the lemon rind ' and sugar over. Mix the jam with a ! little water and spread over. Then ' pour the custard, flavoured with lemon ( or almond, over. Bake in a moderate oven half an hour. If the apples are slow cookcrs they should be stewed before putting in the pastry. Quinces i may be added to the apple in the pri- « portion of a quarter of quinces to I three-quarters apples. (By Mrs C. S. Peel, Director of "The London Daily Mail'' Food Bureau.)