WOMEN'S INTERESTS

Hokitika Guardian, 14 May 1932, Page 3

WOMEN'S INTERESTS

TWEEDS FOR FURNISHING

CAREERS FOR WOMEN

OPPORTUNITIES OVERSEAS.

LONDON, March 22. Most professions are- very crowded just now, and consequently a pioposai to start group settlements- of educated women overseas, which was made by Miss Margaret n. Irwin, C.8.E., secretary of the Scottish- Gbtmcil for Women’s Trades, came at an opportune moment. Well educated women with university degrees are finding it increasingly difficult to obtain wolii. Teaching is one of the principal professions open to them, but it can only absorb a small percentage of the vast number who are looking jot employment, and other professions which admit women are equally full. “To the independent, self-supporting women of the right type,” said Miss Irwin, “Canada and Australia, offer opportunities incalculably greater than those now available in the Motliei Country.” Bee-keeping, fruit-growing pig-breeding, the rearing of small stock such as rabbits and foxes for their peits and silver fox farming are a few of the occupations suggested by Miss Irwin for women in the colonies.

WOMEN MOTORISTS.

TREK ROUND GREAT BRITAIN

LONDON, April 2

Although it is still the fashion among men owner-drivers to talk about the incompetency of women drivers, the women who took part in the Royal Automobile Club rally recently, crime through with flying colours. During the 1000-mile trek round Groat Britain, the women showed that both in the matter of endurance and grit, they could very well liojd thenown with even the most experienced of the men.

As for keeping their head in difficulties—perhaps the best proof of:woman’s capacity i»i that direction is found in the case of Miss Naismith. who, driving her car—one of the smallest in the rally—along a Surrey road at a speed of 50 miles an hour, sudden-* lv struck a patch “like a mirror, icebound and slippery.” • Describing her miraculous escape she said: — , “The car skidded and broadsided on to a telegraph pole. We bounded back on to the road and stopped, with only a shaking and some bruises Controlling the car was like steering a rolling ship in a stormy sea.” But although one mudguard wa* missing, and two wheels perilously loose. Miss Naismith arrived at the finishing post in Torquay exactly to her scheduled time —havng had two. hows’ speed during the run, and driven the whole way herself!

LONDON’S NEWEST DANCE

LONDON. March 92

A new dance, known as the 1932 Tilt, was launched in London last week. Tt consisted of three short steps, a. slip, and a quick click of the heels. It is danced with the hands held low, elbows out, and a sideward tilt of the body. The new dance goes best with syncopated polka time, hut can easily lc adanted to any foxtrot. .Ballroom dancing needed brightenin ' up according to Miss Vacani. the new dance’s inventor. “T concentrated c that most English of dances the polka,” she said. “T , changed its ‘one. two three, hop’ to ‘one. two. three, slip.' introduced a. click of the heels at tlm end o' the slip, and had the pianisr syncopate the old-fashioned tunes and the dance was made.”

The dance is gav and simple, much 'ivelier than ordinary ballroom dancing, and when the music changes from n "o’kn to a foxtrot it macks-no difference to the dancers,fat all.

“EATS” OF THE MOMENT

The vogue for simpler entertainirr has led hostesses to pay special attention to new easilv-mnde dishes to tempt the appetites of their guests, says Vi writer in an English paper. Particularly have they vied with each other in producing original “eats” (a(•he great variety of little s n voury delicacies. arc called) for cocktail parties. At the Cocktail at Homo, with danc. imr, which Mrs Sieff and Airs Dudley Ward gave at the former’s house in Regent’s Park to celebrate the success -f the Midnight Ballet Party T found innumerable novelties in “eats”. Here are some of them : Tuttle fingo’ rolls, cut in half lengthways, buttered and spread with two small pieces of asparagus : the same, spread with cream cheese and nuts; tiny mushroom oat ties, kept piping hot in breakfast dish -^s; c°lerv sandwiches: small pastrv biscuits spread with a variety of different cheeses, and butter and chopp"'’ '•elcv.'v.

Anyone with a. sweet tooth would 'Upreeiahe th« brown bread and butte j-ndwielies filled with thin layers of '•lioeolate.

WOMEN AND CLOTHES. It- is Felt, that women have fdo"t"d the mami'Ts t'mf no with their clothes naviy of which they’re borrowed From ■ f.i> -p freer'. less self-conscious way I' moving ami eertiiin ni’sciiline I rich ■ml restores. Onite unconsciously. when she l'"i n snort s elothes or trousers tor rid-fr-liiny, shooting, or even for ter

Mints from Mome and Jibroad.

Doughnuts

at home, she imitates the movement of pian. Every woman is actress enough for this. Chic isn’t ‘as much a matter o. clothes as the way one wears them, it’s not so much one s face as one’s figure, and not so much one’s figure as the way one handles it. Once you learn .the little trick of smart postures, you need never again worry about being chic. 'And this a woman can do first, by suiting the action lo the clothes, and second by imitating tlie gestures of really smart people.

One should feel and act quite differently in sports clothes from what- one -does in an evening gown. Yet most women make absolutely no. difference. Their clothes may change but their gestures remain always the same. Yet it would seem obvious, wouldn’t it, that one should stand and walk differently in riding breeches than in a romantic evening gown ? That is whv so many women look hopelessly dowdy in riding breeches. Mentally they are in a tea-gown. But in these clothes one must- become a bit masculine.

The same holds good, to a lesser degree, of all sports clothes.; a little swagger is becoming. And the very positions that- give chic to a riding habit make an evening gown look hovdeiiish. Tt doesn’t sound very pretty ? A bit tomboyish P Perhaps it is, by the standards of ten years ago. But not in 1932. “One doesn’t need to be a beauty to-day. nor rich, nor socially prominent, nor artistic in order to he smart. One need only learn the little trick of smart behaviour.”

THESE DAYS OF ART,

WHAT ONE CAN DO

A common earthenware jar or howl may be made surprisingly effective by means of oil colours applied thickly with an old flexible knife. The rainfc may be artist-si colours in tubes, or common house paint; in either case, the thicker the paint the’•better it will work, so it is a good plan to spread an assortment of colours on saucers, and expose them to the air until they thicken. Tlie “skin” that forms on flop will work in as well as the rest of the paint.

Just before using a. colour, work into it a few drops of a strong drier. Put the paint on in thick dabs close together, and leave them rough and irregular. If harmonious co’ouis are .used the result will be a rick-looking surface of peculiar quality, like some new kind of crackle glaze. It is best to apply tlie darkest tint all round tlie lower portion of tlie jar: then lighten the tone' gradually, either by adding white to the dark paint, or by spotting the dark background with little dabs of light colour. The treatment should van-, of course, according to the general effect that is so*’

Start, for example, with dull green, applying it'about two-thirds of the way up; then add white or yellow, either in separate soots or mixed with the oreen. A light, cool green will result ; f you use the white, and a warm yellow green if you use the yellow.

British light-weight tweeds are one of the newest furnishing 'fabrics to be seen in London houses. They can lie used either for upholstery, curtains or loose covers, in the last case being made to fit snugly so that they cannot he, easily pulled out of place. I have lately picked up two bargains which are suitable for this purpose. One is a chocolate brown herringbone tweed 54 inches wide, which was being sold “‘to clear” a(, Is p'r yard! It will go beautifully with walls of sunshine yellow and gold •■urtains. The other is a blush pink tweed flecked with white, intended for i modern bedroom, with pink walls and silver fittings.

HAVE YOU TRIED THESE?

Oatmeal Griddle Cakes

One pint of cold boiled oatmeal, one cup of milk, half teaspoon'id of salt, two teaspoonfuls of baking powder, two cups of flour, two eggs. Beat the milk into the oatmeal, then add the <alt. the yolks of the eggs, and a cup oi boiling water, and mix all well together; add the Hour, beat again; then add the baking powder and the whit"* of the eggs beaten to a stiff froth ; mix well, and bake on a griddle.

Stale Bread Griddle Cakes

Olio quart of milk, one pint of stab' bread crumbs, one teaspoon of salt, two eggs, two teaspoonfuls of baking oowder, or one teaspoon ul of cream if tartar, and a half teaspoonful of soda, flour to make a thin hatter. Seek the bread in the milk for one hour, linn heat it smooth. Beat the eggs separately until very light, add first the yolks, then the flour and salt: beat again, add the whites and hnk:ng powder: mix, and hake quickly on i hot griddle.

One f>int o' milk, hall' cup of sinra". ‘lour sufficient fo make a srf, -hi ’■ three, eggs, one tenspoonful of salt, half ■■tip of yeast, or half a compressed cake, ‘wo ounces of butk'T.

Soda Biscuit

One f.-narl of sif'-d flour < - noonl'u lof sail, half pint-of milk, one Inriro spoonful of lard, two heaping feaiponnfuls of linking powder or a half !m spoon fill of soda and one leas-one 'ul of cream of tartar