WOMAN’S WORLD

Evening Star, Issue 20137, 30 March 1929, Page 18

WOMAN’S WORLD

[By DIANA.]

ANSWERS TO CORRESPONDENTS “ Elizabeth.”- —Procure sulphate of soda and break into suitable sized piece, discarding the dross. Put into screw-top jars, and add one teaspoon oil of lavender, screw down, and dry off in the sun. Allow to remain for some weeks, until the perfume has gone right through. SOCIAL AKD PERSONAL Miss Kelsey has returned to Dunedin from Wannate, where she has been spending a holiday. Mr and Mrs J. W. Smeaton and family are spending Easter at Broad Bay Mr’ and Mrs llichard Hudson are spending Easter at Broad Bay. Mrs John Lillie has gone to stay for some months at Bog Hoy station, Kurow. Mrs J. 11. Crawshaw (St. Clair), who has been to Wellington to say good-bye to her daughter Eileen, lias returned after making a short star - in .Christchurch and North Canterbury. Mrs C. T. and Miss Constance Leo left on Thursday for Christchurch, where they intend to spend Easter. Lady Ferguson returned on Friday from Mount Cook. Mrs Leslie Wilson has- gone to Queenstown for a short holiday, Mr and .Mrs I). Phillips and family left on Thursday for Warrington.

During the week-end Air and Afrs Alex Begg entertained at their seaside residence, Broad Bay, a party of officers from H.M.S. Dunedin and other friends. The weather being perfect, Mr Begg and the party went on a fishing expedition to Waikouaiti, returning to Air Bcgg’s residence after an enjoyable and successful day’s sport, over fifty fish being caught. A handsome Alosgiel rug was presented to Mrs Begg as a mark of appreciation for her hospitality. On Tuesday evening the Literary Circle of tho Otago Women’s Club held an “at homo ” t n welcome two of its members, Aliss Edith Howes and Aliss Joachim, who have been absent for some time. Airs Eastgate was in the chair, and in a happy little speech welcomed the two members home and presented them with charming posies. Both ladies responded. Aliss Joachim gave a short resume of her recent travels, in which she had quite beyond her original design been -in sixteen different countries. Aliss Mama Service gave a solo, Aliss Horniblow sang most delightfully, and Aliss Esme Bentham sang two charming French songs. Airs Al'Farlane and Aliss Holland gave musical monologues, the latter accompanied by tho zither harp. Short humorous poems were read by Airs Eastgate, Airs Cowie. and Airs Bodgerson, and by Alisses Noale, Reynolds, and Wells. . Supper was ■served in the dining room and the opportunity was taken by members of renewing friendships with the guests of honour for the evening.

Afr J. R. Dreavcr gave a farewell afternoon tea party in the Otag.* Women’s Club on Wednesday for Airs K 11. Lees, who leaves shortly for England. Among the guests were Airs J. Black, Airs Melville, Airs H. Dreavcr, Airs Wales, and Aliss Peake.

Mrs E. H. Carr is spending Easter at Lake Te Anau.

The Dunedin League of Afothers held its opening meeting for this year on Wednesday afternoon, Mrs \V. A. Ross (president) was in the chair, and in a few wcll-cho.seu words welcomed tho members, of whom there were close on forty present. Air Wilson (Y.AI.C.A.) gave a most interest*.ng talk on ‘ Tho Problems of India,’ which was closely followed by all present. Airs North thanked the speaker, adding; some remarks from her own knowledge of the subject. Mrs Aslin gave some impressions of the recent conference held in Wellington. Songs were contributed by Airs Scott, Miss Joyce Brugh, and a violin solo by Aliss Betty Garland. The serving of afternoon tea concluded a bright Jnd enjoyable meeting. At the April meeting Airs Leary is to be the speaker.

Mr and Mrs Harman Beeves and family arc spending Easter at Lake Wnnaka,

Mr and Mrs Garth Callaway have gonj tu Christchurch for Easter.

Mrs G. T. C. Swabcy, who has been tho guest of Airs G. B. Bitchie, left on Thursday for the north.

Mr and Airs B. Gilkison amM’amily have gone to Purakanui for Easter.

Air and Airs C. W. Birch Iclb on Thursday for Temuka, where they hops to get some fishing.

Airs Leslie Mills left Dunedin on Thursday for Lake Wauaka, where she will be the guest of her rents, Air and Airs P. B. Sargood.

Airs Edward Falconer was the hostess at a very enjoyable gift afternoon at her home in Albert street. The guest of honour was Aliss; Winnie APPeak, one of the .Easter brides. Musical items enjoyed by all were supplied by Aliss Boswell and Miss Alaizic Wood, AJiss APPeak, Airis Marjorie Walts. Airs Penman, Aliss Aiollie Hudson. TJio.se present were Mesclames Boswell, Drake, APPeak, Hudson, Dickinson, Spro.-en. Boss,' Bitchie, B. Watts, tiapsford (2), A. Falconer, Watts, Penman, Payment. Sechof, APVeigh, Jones, Misses Al. AVood, L. Grant, Al. Watts, L. Barnett, AL Hudson, J. Falconer (Orkney), Peacock (2), Berry.

Aliss Farqnhar is spending Easter with Miss V. Beynolds at “ Alillhaven,” Afacandrew’s Bay.

Airs Edgar Hazlett has gone to Lake Wanaka.

Airs and Aliss Vallange and Ahss Re; nokls left by car on Thursday tor Queenstown, where they are spending Easter.

On Thursday afternoon Lady Ferguson presented the Otago Women's Club Cup to the Fairlie Bailway Station for the prize garden. This is the second year that Fairlie has won this honour. Airs A. ('. Shiel, Afrs F.. F. Duthie, and Aliss Alartin—the judges—were also present.

On Aionda; evening last a very pleasant evening- was spent at the residence of AH and Afrs J. Alasterlon, Boslyn, the occasion being the coming of age of their eloet daughter, Alan's. During tin evening games were indulged in, interspersed with elocutionary and vocal items Aliss Alastcrton was the recipient of many presents from relatives and friends. 1

The following vi.Htors from Dunedin were at “The Hermitage.” Aloimt Cook, last week:—Lady Ferguson, Miami Airs G. L. Fcrgifson, and Aliss AI. Watt.

A very delightful dance was held on Wednesday evening in tho Town Hall, Palmerston, in honour ol Aliss Hawson and Aliss Grave. The latter who is leaving the district to reside in Oainaru. was made the recipient of a presentation by tbosc_ present. Ibe Mage was very artistically decorated with autumn foliage, and dancing was thoroughly enjoyed by all.

A quiet but pretty wedding was celebrated with Nuptial Mars at the Sacred Heart Church, Hamilton, Newcastle. N.S.W., when Edn.-r Madeline, I bird daughter of Air and Airs E. Walsh, of Lorraine, Goondiwindi, Queensland, was united in the bonds of holy matrimony with Kewi Joseph, youngest son of Air W. J. Shiel and the late Afrs Shiel, of St Clair, Dunedin. The Rev. Father Peters officiated In the absence of the brides father, she was escorted by her uncle (Air Victor Kirkwood). Aliss Marjorie Walsh at feuded her sister as oridc-sinaid. Al. Harold Wooden was ,est man. After toe ceremony Air and Mrs R J. Shiel left for Sydney, sailing the next day by the s.s. Alaungarini for Wellington. After a motor 1 nmol tile Smith I dnml. the happy couple have returned to Dunedin. IKE RIGHT RECIPE “ Interested Reader” sends the two following recipes : Orange or Lemon Flavouring.—Grate the coloured part of the rind of oranges or lemons; mix thoroughly with icing sugar and put in bottle: screw down tightly. This will keep for months, and is most useful for flavouring cakes or puddings. Odd pieces of broad (brown or white) dried in the oven or pieces of cake make an excellent steamed pudding. Soak in a little milk, then beat with a fork; add fruit and a pinch oj salt. Beat 2oz dripping, 2oz sugar,' and one egg. Stir in the other ingredients and just a little of the grated orange rind. Steam in a basin for two hours. An apple cut up is a great improvement.

The engagement is announced of Kaye, eldest daughter of Air and Airs Alex. Steel. Boslyn. to Peter, eldest son of Air' and Airs James Rodger. Edinburgh, Scotland.

Aliss Shand gave a little luncheon party in the Otago Women’s Club on Wednesday in hohoiir of Mrs MTvenzie (Melbourne) an,d Mrs W. Alenlove. The guests wore Mrs Leslie Wilson, Mrs W. Alenlove, Mieses Macassey, R. Ulrich, Alenlove, and K. Neill.

It was a pity the weather was so unfavourable last Wednesday aiternoon for the annual match between the* Otago and Southland Bowling Associations. The game was unfinished, and declared a draw. The visitors were met by the Dunedin Executive i the morning, and taken for a motor tout' up the Leith Valley and then to Highcliff, and home by way of St. Clair. Tho morning was beautifully iir and the visitors enjoyed tho trip. In the evening an “ At Home ” was held in Jay’s ’Tea Rooms, and tho progress euchre prizes went to Airs Halliman (Southland) and Airs Aiarshall. The president of the Dunedin Centre, Airs W. G. Cole, presented the prizes won during the year by tho local club.s—the iutcrclub banner to St. Kilda, the champion of champions trophy to Airs J. Armit (Kaikorai), and a decorated wooden 'on to the Port Chalmers Club. Aliss Tui Northoy delighte 1 all present with several recitations, and before dispersing. Airs Driscoll (AV inton) thanked the Dunedin ladies for their hospitality, and the party concluded with the singing of topical verses.

A VARIETY OF DISHES FROM THE USEFUL QUINCE. Hero is a fruit that gives groat satisfaction; there need not lie a particle of waste, unless it be the “ fluff” that is wiped from its shiny yellow skin. The quince has now proved its usefulness. At one time jam and jelly was the only result from the crop; now.we have a variety of dishes, and they may be pickled, fried, baked, and made into marmalade, in addition to the homely jam and jellv. The, following are some of the methods; — Preserved Quinces. —Wipe a dozen or fifteen good-sized quinces, pare them, cut. in halves or quarters, and remove the cores; steam them over boiling water for ten or twelve minutes. Alake a syrup of two cupfuls of sugar and one cupful of water. When the syrup boils up put in the quinces ami cook very gently for twenty minutes. Put into sterilised jars and seal white hot. Tins quantity will fill two or three pint jars Pickled Quinces. —After the same preliminary preparation and steaming ns for preserving, drop the quince quarters into the following syrup---Boil together one cupful or vinegar, one-third cupful of water, one-third cupful of

Reports of social functions will be welcomed for this column. “Diana” will also answer all reasonable questions relating to the home, cookery, domestic science, and any topic of interest to her sex. But each meter or report must bear the writer’s name and address as a guarantee of genuineness, and questions that do not permit ii a public reply cannot bo answered. Questions should be concisely put and the wriUrs nom de plume • clearly written.

■sugar, one-half feaspoonful of cinnamon, and one-quarter teaspoon of cloves, both spices ground and tied in u piece of muslin. Cook gently for twenty minutes, put in jars, and seal ns usual. These are delicious with meat*. and.Jf any syrup is left, it is good to moisten mince pies. Fried Quinces. —This is a tart relish particularly good with fresh pork. Select sound fruit and cut each, quince fit four or live crosswise slices, removing the core. Fry in a little bacon or%a usage fat slowly, keeping the pan covered; just before taking up sprinkle them lightly with brown sugar. Quince Chips.—Put tli* peeling of two seedless oranges through the food chopper, using the coarse knife, add one cupful of water, and simmer till tender. Then add the juice and pulp of the fruit and three cupfuls of quinces pared, cored, and put, through the food chopper. Cook twenty minutes, add from one to one and a-half cupfuls of suaar—consulting your own " sweet tooth " —and cook ten minutes longer. Or. instead of oranges, try chopped pears, or pineapple with a dipt til of water and sugar at discretion. All aib delicious. Haked Quinces.—\\ ipe the quinces . and remove the cores from the blossom cud, leaving a cup. Fill with nut meats and brown sugar, using one tablespoouful of sugar to each quince, itnd place in a deep pie plate with one cupful of water. Bake until tender, about forty-five minutes, in a very hot oven. When half done sprinkle with sugar and baste with the syrup in the pan. Serve hot or cold. Quince Jelly.—To the quince skins which should' be dropped into cold water to keep them from turning dark, add all the small and imperfect fruit, cut line, and water ft. cover. Cook until vcrv soft, press through a cheesecloth bag. then drip through flannel for a. clear, sparkling jelly. .Boil five minutes, skim, add three cupfuls of .sugar to four cupfuls of juice, and continue boiling until it falls thick from the spoon. Skim again, if necessary, and pour into sterilised jelly glasses; when cool and set seal with hot paraffin wax. Quince Marmalade.—" Wipe the quinces and cut them tine, cover with water, and boil until soft; then put through a sieve, add two and one-half cupfuls of stiEitr to four cupfuls of the pulp, and boil ten minutes, or until it falls thick from the spoon if you want a very linn product. Twelve large quinces yield about six tall glasses of marmalade. * Ouince Tarts.—Cnop equal quantities of pared and cored quinces and apples. To two cupfuls of this pulp add threequarters cupful of chopped raisins and one-half cupful of water, and took in ili» oven or in a double boiler tor fortv-iive minute*. Sweeten with onehalf' cupful of sugar or honey, aim when cold till in'io pattypans .-.tied with rich, pastry. GODS AHD ENDS rf vour oven is rather hot place a tin of salt in it when .putting in anvlhing to cook, and it will not bum. Orange peel, left in the water jug overnight, will sotU'H your washing water beautifully, and, what is more, impart a. very pleasant odour u> the water. ~,••, t If you wish to pour hot fruit, etc., into glass dish, stand the dish on a wet cloth "before putting in the hot contents. Hv this means you will probably save' your dish front cracking. Xever use soap when washing pudding cloths. You will find that if von put" them into strong soda water and boil them well they will be no trouble afc all. lb'use well in clean, warm water, then finally in cold, dry in the open air,-and they are ready lor use again. If not wanted, store away to keep free from dust. A sliabbv place (whero perhaps a stain has been removed) on your carpet can often be renovated by using a little spirit hat varnish. Work from the ! centre of the patch, as quickly as posI sible, and the varnish dries so quickly that an excellent result is obtained. j Mutton fat is. rather hard to use lor pnstrv making, but, with a little other fat. and bv taking a little trouble, it can be made quite fit for use. Take about a quarter pound each of mutton and other fat, put in with a little water, and heat through till thoroughly mixed. Leave till cold, and, when usinti. beat to a cream. Add a few drops r.ricmon iuice and a pinch of carbonate ol soda, and your pastry will taste as good as if butter had been used. _ When washing through your dainty coloured hankies (and wo most of us do these ourselves), add a tiny drop oi the scent you usually use 1o the last rinsing wafer. You will find your hankies keep this dainty "'whiff'' of perfume, and it is not an expensive notion at all, for much scent is used if the hankies are scented individually. Many people dislike milk, eilherhot or cold, as a drink, but arc sometimes ordered it by the doctor. Cold milk can bo drunk quite easily by the aid of two straws, as with an iced drink, and the taste of milk is not noticed in this way. Warm milk can often be drunk if a tiny pinch of either ground cinnamon or ginger is sprinkled on top. Tit" taste of the spice takes off the milky taste. AH ECHO FROM HEW YORK CARAMEL RROW.NS. browns, espeeilaly those with a vioiety nuance, express many of the newest models, whilst the lighter caramels are chosen for afternoon and evening gowns. brown shoes in Die a natural sequence accompany tbein during the day, whilst plain siifin court shoes in a coppery tone are smart for evening wear. DiRKER GLOVES AND STOCKINGS. Gloves and stockings always seem to move together, and since the taste for mud-coloured stockings has been approved of, gloves have also shown a tendency to grow darker. With brown, the cafe au la it and caramel shades are best, whilst with black or navy or even red, the'new "mud" (a little paler than gunmetal) shade is worn. HOOK-HANDLED UMBRELLAS. The chubby umbrella with a quaint handle is still a favourite, but recently some of the smartest women were seen carrying umbrellas with an old-fashioned hook handle and walking stick length. They arc of heavy blacksilk.

FADS AND FANCIES AS WORN IX LONDON AND PARIS. The latest idea overseas, in the way of a posy, is to sport a, bird on the shoulder instead of a flower. This bird is sometimes made of feathers alter the most natural fashion; then, again, it is seen at its loveliest when it is ail of precious stones in the colours of tho bird’s plumage. Glass flowers arc also quite a. vogue. Long chains of crystal beads, or ql pearls, arc very much worn. In Paris milady favours a length that reaches well to the knees alter it has _ been wound round the neck once or twice. It is said that the latest thing in waistbands worn with a two-piece frock arc metal chains with large links, worn with black, navy, or. grey. S cry effective again for the .shoulders are large bunches of cambric violets and ragged bunches of coloured leathers. Jfivcry second dress one now sees droops at one side, in some instances even touching the ground. The eflcct is most becoming. For people of short stature this new hue is invaluable, as it gives height. _ Aluminium grey is a new shade lor the day-time shopping. H is a good summer colour and looks well vilh black patent or navy suede shoes, i 1 or the evening some of tho smarter lolx arc indulging in gold and silver stockings, with dance sandals to match, THE PERFECT HUSBAND The other day this was found in an oil newspaper:— A perfect husband —who can ImU one ? Six days of the week doth he labour for ids moneys, and upon the seventh doech chores within the bouse lor 10laxation. With his own hands he runneth cue lawn mower and washeth the dog. Ho putteth the cat out by night. His ashes fall not upon the carpets and his cigarette burnetii not holes m tho drapery. He wearetli everlasting socks anil seweth on his own buttons. His overcoat doeth him two seasons. Ho luncheth meagrely upon a sandwich that lie may adorn ids wile with jewels, ixc grumblelh not at the bills. He openeth bis mouth with praise and miLeth her new frocks and the, word of flattery is on his tongue. He iiverceiveth not tho existence oi other women. Lo! Many men have f met in Hie world, but none like unto him. let vc all’have seen him in your dreams.