WOMEN'S INTERESTS

Hokitika Guardian, 8 October 1932, Page 3

WOMEN'S INTERESTS

< WOMAN- DOCTOR. -DAUGHTER OF PRIME MINISTER, ...Miss Joan- MacDonald (Mrs McKinnon), the Prime Minister of England’s second daughter, has just received her .degree of Bachelor of Medicine from ;j Edinburgh. University, and she will „ probably practice medicine in partneramp. - With her will be her husband, Dr. Alistair McKinnon, who was a. fellowstudent at Edinburgh. Miss Joan is less domestic than her elder sister, fshbel, and is a keen sportswoman. Like all the MacDonald girls, she vi- , brates with good health, is a fresh air enthusiast, and hates to wear hats. : Of the Prime Minister’s two other .daughters, ..the eldest, Ishbel, is his .hostess at 10 Downing Street, and the youngest, Sheila, lias just completed .her studies at Oxford. , There are two sons in the family, one of whom,. Malcolm, is in Parliament. .The other, whose good Scotch name is Alister, is an architect. EVENING DRESSES. WHITE GOWNS OF SIMPLE DESIGN-

Changes in: evening dress' are' made much more reluctantly than in any .other costume. . Now there. is a .faint trace of a movement to the a political, gesture—with. an. emphasis being ;placed on one-sided .effects.!; ,

j • White gowns, made simply.%but ■draped gracefully, are in vogue ' for evening wear. One, in georgette/ had a wide swathed band over one shoulder , only. The. single strand, .finished in, a large bow a the waist,, the One-sided . drapery that was held in place by ..the .bow giving the. effect of an over-skirt., {.i.jApother white robe that appeared in Ja . .recent showing ,"was in ivory : satin ■ and accentuated the. new ; side-line by a . deep point on the right side. > FASHION’S DICTATE. < It has already been decreed that | colours for the autumn are to be bright •and cheerful ,and unbroken? ,by multiI coloured etripes or checks. ;Many bt 1 them have, been named, too, and it is !i interesting to note how, even in this j procees, Empire influence has been at ■.work.'' : ' ;/ ’ ; ' ■■'' + ..-Thus, one of; the, now blue,. which/ Arith.-hrowte, is tn domin£fte r the-lfOlour /stage ofc the late season, .has been, called Ip ‘Empyte,i-bljie.il;- A> irich r vdeepJiShadei;of [.royal blue liM been hamied “TraTal* -gar,” while ‘at The [opposite end .ol the shade car'd Is found’ a delicate pastel l-phade called”. ‘ ‘Wellington,.”. .. “Austral-amfi'-Tprnish” blues, also find a. ...place among, smart colours for the aut>umn.- •>•• 1 '.What is .destined'to be the most popular shade of ’ brown lias Seen named i f‘Canadian Wood”—possibly in honour of the Ottawa Conference, while two very much darker shades are to be known as “A.rican” and. ‘[Barbados” respectively. ’ ' : As. to materials, it is rather early to pronoirtice .apon them yet. But it is almost certain that their monotony will be broken by fancy weaves rather than by a variation in colour. OLD WALTZES POPULAR. A revival of the “Blues,” of oldfashioned waltzes, and perhaps of the Charleston, will be the trend in dances for next. year. No new dances were adopted at the conference of the Imperial Society of Dance Teachers, because they decided that |he public could not afford, to pay for lessons, on account of ,the economic depression. -Exhibitors of show-time and fasttimei dances- were- given before the 9QO> delegates, .but the dancing masters decided they; were too hard for ,the man in the street to learn. CLEANING CLOTHES. HANDY HINTS TO KNOW. Keeping autumn clothes in' Order is a seasonable problem. In warm weather washable frocks can be laundered and ironed in a few boars, but, serge velvet and velours present a t more serious problem.

Heavy frocks often get a little grubby around- the neck and cuffs. This unslightly blemish can be removed .in a few.moments with a little preparation made in the following, manner:—

Make: a stiff paste of, Fuller’s, earth and vinegar. Roll.it into balls and let it dry.

1 -To use, grate one of the balls over I the greasy stains, which should first of' all be dnmped. Leave it to dry, and then remove with tepid water. A very simple affair of a- few minutes, but it will make a <f tired” garment look quite fresh again. , Should a man spoil his suit with inkstains, they can. easily be removed bv 1 rnblvnof with a little Oxalic arid. Be-fo-q applying,' the acid, put some strong vinegar over the stains. This , will pie . vent the acid affecting the colour. ' Jf the colour of, any material has been stained ,by acid r the correct ,sh n de ..will reappear if the places, are, rubbed with ammonia. . . . 1 Candle grease, most tiresome of stains. < can, he removed ■ with eau-de-Cologne. . . .. Varnish or paint stains should fi rs '- ..he . covered with butter or s>-ee't oil. 1•• ' ’-“v ■ ' ' ■

Mints from Jiome and Mbroad.

| Then turpentine should be. applied and 1. the.;stains will vanish. Wine stains .have ruined many a pretty, frock, because, at a . party, acci-: '• dents will happen, and it/ is practically always the red wine which manages to. get spilled. .Curiously enough sherry j will takg out stains of any of the claret wines, including port wine, j Soup stains. or other greasy stains j may be removed with blotting paper and a hot irop. j, Velvet, the fashionable fabric of the sea'son,. needs; a good deal of care, people avoid, it because of the expense, of haying it sent to the cleaners. With a little care-and trouble, however, it may be restored to perfect, order. Stains may be removed by any of the processes mentioned above. , If . the material is crushed and slightly; rubbed, it should be treated as .follows:

Heat a thick .plate of copper of suitable size. When it is very hot put on iit a cloth folded several times, and damped in boiling water. Then spread .the velvet on it right aide up. Do not ,be, to see a very thick steam ,’arising.. ; Then brush lightly with a clean jbmshj Next spread the garment cn a ‘table anfl allow dry. If <y,ou are not going to use it at once wrapv.it up in protective paper—silver paper is excellent,,,.... .. ..

M^heu,velvet gets , wrinkled, the garment should be turned inside-out over a basin of boiling water, and afterward brushed lightly.

t , BOXING FANS. . Before I sja-w the fight hetwefen Mp” cel Thil and Len Harvey I hen rd much of the extent to which women were patronising the, boxing ring, but I was astonished to see the number of young girls.,.seated rjouud {the ring. Judging ;by .apnea/ ancjes, the -majority were somewhat .advanced members of their sex, Never before in one gather-, ing have I seen such a number of .plucked ;eyebipwis and . painted lips. As fcrr. cigarettes, they .were .smokec) everywhere—often at the end of a long holder. Judging by the coolness with which • most .of the girl's took, the iajotua.l fighting, . they were regular habitues of the ring. Included amongst., the audience I noticed * exKing Alfonso and quite a. number'ef well-known golfers. Why is it thnf. the. ring has such a ,magnetic 1 • attrve'-. tin'll, for professional followers of -the Royal, and-ancient game?. r ’. i [ ’ MARMALADE RECIPES. Grape Fruit Marmalade. : Ingredients—Four pounds of grape fruit, two large lemons, six pints of /water, ten pounds of preserving sugar. Grate the- peel- off one grape fruit with a coarse. grater. R'emove the peel from the others and slice it as thinly "as possible. ‘

Remove all pips from the grape fruit, also from the lemons, and put them to soak ■in a pint of cold water. Cut .the grape fruit in very, small pieces, put it in a bowl with -the sliced and ; grated peel. Remove peel .and pith from the lemons, but-do not use. Cut the fruit in very small pieces and acid it to the grape fruit. . Cover with the remainder of the. water, arid leave-for twenty-four hours to soak. 'Then' place oyer a gentle heat, add the’ strained water from the pips and simmer for half an hour.; Then add the sugar and' boil .until it. sets when tested—this quantity, will take about one-and quarter hours. ** # * Ginger Marmalade. Ingredients—Six pounds of good • cooking apples, four and a half pounds of preserving ginger, one lemon, four f)i- j, o f, whole ginger. ,7.Wash, peel, core, and quarter the apoles, put them into a. preserving pan just, cover them with cold water, add the yellow part of the . lemon rind, grated, and simmer until the apples are tender. Lift out the apples and into the liquor put the. peel and cores of the iapnles. Simmer for an hour. Then •strain and put three pints of it into a preserving pan. Make up with water if you haven’t enough. Well bruise ithe ginger, put it in a muslin, bag and put this , also in the. preserving pan with .the apples, the juice of the lemon, an-l the sugar. Boil until it sets when tested; remove the ginger. j #* * * Sun Ray Marmalade. Ingredients.-^Two quart tins .of grated pineapple, three Seville orange's, five •runcls' of sugar, enough rhubarb to "fill two quart jugs when cut- in half:mh lengths. Remove the rind from the oranges, take away the pins and cut the fruit in small pieces. Mix together all the fruit. Spread on dishes, sprinkle with the sugar, and. leave until next day. Put the orange pips in a tea-cup of cold water, slice the orange rind finely and soak in enough cold water just to cover. Cook the rind in the water it was staked in. adding the water in which the pips were soaked, until the rind is tender and the water has almost boiled away. Add the. fruit and sugar and cook until thick. Stir well v being careful it does not burn.