WOMEN'S INTERESTS

Hokitika Guardian, 10 December 1932, Page 3

WOMEN'S INTERESTS

DIVORCES AT RENO.

The Reno “divorce mill’, may be closed down if an international code, of divorce law, framed by the International Law Association, is adopted by a.l nations.

rn their conference at Oxford the lawyers made &. provision that, “before a divorce for there must be a period ~t o f at least tlrreje years’ residence.’’ The short-term-4ijprtes for which Reno is noted rwou.d automatically disappear under such restrictions. if. these rules are adopted by the different Governments the barristers claim that they will prevent or lessen the number of fraudulent divorces, and will assist in having divorces that are granted, in one country recognised in all the others.

FOR THE 1932 BRIDE. After devoting a week to the selection of a bridal otufit lor her current picture, Evelyn Knapp contends that slie has emerged from the tour a connoisseur of 1932 fashions for tue aitar event.

“'the all-lace costume' is highly popular for the spring bride,” declares the talkie actress. “1 selected a veil and gown of hand-drawn Alencon pattern', 'the veil is fashioned into a tiny cap that, barely covers tile back of the head, while a homer of pleaced mousselme de soie spreads oat flatteringly from the edge or tue cap and follows the length or the veil.

“Tile frock is as soft and ethereal as all bridal costumes should De. The shoulders are covered by a draped cape ox lace, and the skirt disp.ays one sti—fened tier, and a long graceful train.” Lace caps- with long veils of tulle also are chic for this season. Miss Knapp discovered. The face veil will win high approval, but tins part of the veil must be pulled off or turown back alter tue ceremony.

One or the things .for 1932 brides to avoid is the cornet headdress rn flowers, jewels or tuile, warns Miss Knapp. In ics place little caps or the Madonna arrangement of tube with a band under the cilia shou.d be semeted. The most popular materials for the bridal gown are dead white or cream lace, satin, crepe roina, and silver cloth.

HOUSEKEEKiNG PROBLEM. Housekeeping in itself is a .problem,’ and no easny-solved problem either, as’ many housewives wiil v tell- you. To manage a helpiess husband '(most hus-’ bands abe "helpless ’ so far his domestic; 1 matters go), control several ’’ fractious j children, -keep- the house dean, arrange'’ ■ tasty and varied meals to suit the paif ' ate of every member of the liousenoid, and keep a wary eye on a limited, purse, requires the head o.’ a genius. Yet thousands of women are doing it every 'day, not on.y in New Ze„L.nU, but ill j many far-olf countries. The Spamisfl senuia, the Indian squaw and the j Dutch housewife all have their domestic troubles to fight. Tlie best way to Jgo about it is to keep a bo'di ot accounts. At the beginning of the week put down your sum in hand, tuen unuerneatli record every purchase made each day. Then as the days go by you can subsfcract your expenses from the sum in hand and have an idea of i u'hether you are spending tuo much. I With regard to meals, a similar plan can be carried out. At the commeneeI ment of the week draft a list of possible meals for each day of the week. If you follow out this list you will not need to puzzle your brains at the last moment on a busy morning ■ trying to think of something nourishing and .palatable that will cook in a few minutes. You need only glance at your list, and as you would know when you. made it whether you would have time to cook a large or small dinner on that particular day, according, to the amount of housework you were doing, you will probably find you have written down •something that will just suit, but which you would never have thought ot on the day it was needed, when you were harassed and flurried with work. Have a definite plan of action, and do not attempt anything else till one jcib is completed. So many housewives make the mistake 'of doing a little of this and some of that, till they get themselves, all mixed up and invariably end by stayting all over again. Thot sounds paradoxical, but it is quite true.

BLENDING SECRETS I Before starting to blend butter end sugar, plunge ; the . receptacle in,tq jbflri water. This greatly facilitate.'! I.thu prcicess. , , . j !*>.': Butter is best blended with f 1.91 jr;-,hy ruhh’ng it in the flour with the tips of the fingers. An egg will blend better with dry i’l- - if it is first boaten up with a p : nch of salt. The ingredients of mincemeat will blend better if they are passed through

a mincer. To ensure thorough blending of flour and bicarbonate of soda, pass 'the ingredients 1 0£r et.her throwrh a sieve. 'Wot ingredic'l n should be added as slowly as possible to drv ones otherwise faulty blending mav resell. When making puff pastry blend the milk and the flour with the tips ol the lingers, and not. with a fork. I’astrv will beep crisp longer if it is mixed with mill: instead '4 water-

Jiints from

Jiome and Abroad.

COLOURS AND MATERIALS.

INTEREST iN SURFACE.

After a round of fashion parades and dress parties vvljch have been the tWjce-a-day events in London recently, it;^s’necessary to seek seclusion to sort outv”One’a Jueas/ and aUTM&e&at tiie best points in the fashions of the moment. “Hit Teisonally, I colours and materials more lflqOftant ’DP 'giving this season's chic than any special waist line or skirt length. Colours have uefimtely changed, and it is : not sufficient to say brown is fasliionabiethere are certain browns wiiicli. stand out in every collection as new ana different. Tiiese are the warm deep wine tones, called variously Burgundy, raisin, black tulip, black elierry, etc., all of which figure in woollens, silk crepes and the new velvets, and areas fashionable for evening ensembles as for daytime wear. The more ordinary brown shades ol Atghan, redwood and jacobean are shown for outdoor clothes, often trimmed with the fashionable red fox, and with tunics or jumpers of cornelian or marigold shades.

Next to browns, come every shade of red, blit particularly chie are the ruby or garnet shades which are a feature in Paris; jg|s"- ' begonia and peony. ( g jjg ■ Blue remains in Vogue in Very dark or strong bright shades, especially gentian blue, which ’.has a h.ut of violet in its make-up. . Tea-rose shades are fashionable for evening wear, and combine with the new browns for. day dresses. Fi.ehsn tones .are also good and look particu-larly-'Veil in the new crepey surface now fashionable.

There is a great deal of white for evening wear, white with silver, witl black, or with' blue being the favourite versions. - Purple conrhiiigd, vyith Parnu violet" : 'is ;^'lso : one piS.tn'h of the indmenti'i’kiid. smoke grey gowns are exquisite, worn with velvet wraps in royal blue, or garnet rea. With regard to this new interest ii colour, it is gratifying to know that the colojli* .fashions issued by the Bri tish Colour Council have been adoptee l by Paris -.and America, and their new arrangements giving code words anc numbers to each shade enable buyers, all over the wor’d to get the exact shades they require. With regard to. the new material 1 the change in them is so great that •the -dpm’and for them lias brought .prosperity" to' the textile-trade' vvithir • ten days of the opening cf the autumn dress season.

i .-This is a striking argument to the short-sighted people who only' regard wornen’s fashions as frivolous and tr ■he ignored during' hard On the contrary,- : a new vogue will galvanise a dead town into activity and provide work for 'thousands. , The new craze for • crushed silk and' - rolled and crinkled velvets has swept the country, and the retail buying o' these two materials constitutes the . largest textile boom since pre-war days.

•* This “surface interest” is the outstanding feature of autumn .fabrics and. the effects achieved are woollens velvets and crepes resembling crinkled Christmas nanpr, ribs and rolls, ham mored and notched, twisted blister*

and blotches, and crushed tissue paper Manv women will be glad to' hear .that the tunic lias staged a definite | “come-back” after several vain attempts. It is being sponsored by a small but important group of dressmakers who see its possibilities. One. striking -fashion is to trim tinarmholes of evening gowns. As I heard hhe male critic reniar.k, “They are 'putting medioi collars gound the arms now.”—and that is what they often suggest.

THIS WEfclOS RECIPES.

Gooseberry Jam.

51bs gooseberries," 5 cups water, boil till soft; then add 6Jlb sugar and boil 2. hours. When done add 2!h tin rasp berry jam, this gives -the jam a delicious flavour.

Mincemeat. Ingredients,:—l2lhs raisins, lib currants, lib sultanas, lib sugar, 1 Jibs apples, ?lb suet, Jib lemon peel, Jib preserved ginger, 2ozs ground almonds, loz chopped almonds, 1 grated nutmeg, J cup brandy, 1 dessertspoon ground ginger, grated find and juice of 1 orange and 1 lomon, pinch of cayenne., jiyiethed—<Peel apples and chop finely, .also raisins;• •snetl lem6h peel. -,gi ngei'/ and su I tapin'# and y.mix We ’1 wth a {J,f: other,, ingredients, : Put-•.in-' 1 airtight .bottles, and use when desired. '• 1

; Rolled Oat Scones. These require a quarter-pound of rolled oats and the same quantity of flour, a dessertspoonful of baking powder, the indispensable pinch o' 1 salt, am! an ounce of castor sugar. When well mixed, rub in three ounces of lard o" butter and make into dough that is rather softer than usual. Roll out into one big round, put on a baking-sheet, divide into eight sections, and halm n quarter of an hour, or perhaps a little longer.