WOMEN'S INTERESTS

Hokitika Guardian, 16 March 1933, Page 3

WOMEN'S INTERESTS

COOKING AND HOUSEWORK. A- NECESSARY TRAINI NGJ “We do . not send our daughters to school 1 to learn- cookery and' housework —it itp. «r waste ofVtlifeir .tiriie- and our money.” That,is the;gist of w-hat.many 1 parents have , said recently about do, imestic classes in schools.- | A waste of time and money! Parents who take this view are surely , very short-sighted. , , There is no woman on whom domes-tic-knowledge is wasted." Take ; the business woman who never marries;; who lives first-, in a- bed-sitting .room .ana later in. ...her oyvn bachelor- fiat., ..She may earn a large enough salary, to pay for a service flat., or. ropm, but the majority dp not, and they hay'e to come .home at: pi gilt to cook- tlieir ow.ii meal; .How the traditional boiled egg palls! A .simple, .nourishing meal varied every evening and perfectly..cooked and yed, can be prepared as quickly- as. a poor njeal. if , only, a- girl = knows how to do it. • . And for the woman who marries, of course, domestic, knowledge is invaluable!, Uveii".if she. has not- to do.; her own, Avork, she will, be able to manage her; home far-,’more' successfully if she pall tell her servants hop'- to .'do theirs, . and correct them if they do it badly. Tlie arithmetic hour might combine donie.stic economy with mere mathematics. In- this clsiss girls might learn a' great deal about market prices of food . a pel about 1 the of a housekeening, allowance. V■ ' . ‘ V ,J jt They should.' learn hbifsework, "'too, a lid,- equajly important, : they'slibuicl'. he : fallowed to keep, an eye op' the school catering, They would learn that it is <Cheaper to; buy in quantities, and how tor.provide; for .large numbers of people.

\ At-. Oxford; the .‘other day stress was * laid on a-tlie'- importance .of domesfjci knowledge' ; to women students. It AVas • urged 'that the"students should be aldbwed a'haiid irt the catering of tlieir colleges, for most of them are ignorant eA'e.ii,.as to the cut of meat' they eat •for tlieir ditfaer. , V. . Y- r ‘-~i WOMEN ARCHAEOLOGiSTS. On tlie Flinders Petrie Expedition; to PalestinebipfAvoinen liave paid' jobs. Lady; Petrie is assistant .director, and Airs Benson* Accompanies the expedi-; turn .ih a A'dluntary capacity. The 1 utter is a skilled. draughtsman, and; she Avill Pi'qb'Vbly niake many, of the ; draAviiigs for,,the .expedition, , To get'out on a "“dig” is, the most , fas 11 ihijn ble; c f\pli e.r,i sheets jpst lioiv. This Ts f hot surprising, for. tlie; archaeological .expedition is quite the most .romantic of. alb-modern adventures.' -.:

The wp.mkn* who is always Avelconre cit a, “dig.”' is the , expert object photp- 1 grapher. The photographs—in which' everything must be'subservient to realisni—are Avant'pd for. text .books . and; lantern slides-'. .. . ... , <•,

■Surveyors and draAightsinen have a i‘ fair chance of being' taken Intellectual daring is . the ideal quality iu' a ii archaeologist. The/.discoA'ery of. an 1 apparently insignificant little gadget ' may refute a theory held’ fer centuries.

Women make a good a rchaeologists because, of tlie, attention they give to' detail—so essential .when , the proof (or otherAvise!). of. a tlipory may lie in l a tiny; fragment .of pot. -V

West eng clubs.

WOMEN GAIN ADMISSION.

Women are saving men’s .clubs from extinction. • '.*• . • They are providing,' increased revenues for those. West End, clubs equipped .with a- ; wpmait’s annexe, and they are tending- to ‘make men use- such clubs inore frequently. ,• / . The above statement, paradoxical though it may sound* is • true of a number of clubs whose existence was 1 , threatened by tlie, financial difficulties'' of recent times. , Some club secretaries say that facilities for women guests* are essential nowadays, if their clubs-are- to 1 maintain : membership. TVten like tO'be able to have meals in theiry'ohrbs with women friends and relations. / '■ , ~ - Tiie Devonshire, a®• imported ‘in the* “Daily Mail,” is,.the latest to provide special accomodation Tor. 'Women. Another faniouk West- End club, which .capitulated some time ago anu allowed . women to take meals with members,' is now considering a further step. Women' may be . given some kind >of associate membership. The Cavalry Club,, ever since it was formed more than 40 years ago, has allpw.ed women-to be entertained to mpals by members. The experiment -has- been a success, and if has . generally 1 increased the revenue from liuidieons, teas and dinners,. . .... ■

The Junior united Service Club has provided; these, facilities for.?,bout five years, .with tlie result- that the clul>’« revenue lias been ~increased, while, the scheme. is, generally very popular.

Hints from i ■ “ii -jv • .... • « -ff l : Heme and Jilrocd.

MODERN AIATERiA'LS.

FOR THE HOUSE OF TO-DAY

1 Period designs which for years: hav# been British designer’,? speciality' r hWe come in for thejr ;share of improve-: meat. The manufacturers are no iongei content to ring: the changes oil a few, stereotyped varieties of period' patterns o their designers range the textile depart.mentis of tlhe museums and penetrate.int 0 ‘ private collections.. T-He results. are materials which, though absolutely true. . to period, have all the 'freshness . and novelty ,of a now .design. No,r are themakers. content .to copy only actual; ’ materials. The wealth of design which is' locked- up in the woncl’erfiil silk ahdj wool embroideries of . the seveiiteeiit-ni. and eighteenth centuries -is investigated,' aiicl adapted tomodern printed linens' and cretonnes. In the matter 0 f dye,? the improvement is also ye r y marked, and h e r.e c°n-> slant .experimentation -..has produced 1 .ranges, of bold and -subtle, ' colourings 1 which are completely fast and fadeless.The%; colours ; include all the, ipor e .unusual. shades 'which it would haye - been necessary a few. years.ago. to haye speci-ally-dyed at a much greater post, Them .also the change of colour .which are used' fop. the patterned are now rert’odured in %>, plaCjr onph,,. %.• that m is possible to ,build ;^pf 0 most rom-: • plete and .the decopatoy xvhot'.vij'es British' stuffs has : • to-day .as large..and: carefully graded;- &> palntto ,to • work from.^as,';th,e, l -,..rnost' fastidious painter. ■

~ 'Half ,of a skilful- decorator’s effects’j depend upon the,.-(J-iffpr^t'.yay? in which - ;materials react, to..fighf; piatf suffoceis absorb f.and .j lustrous ~ surfac-erS; reSe.'* light, and the-combination of materials- : of .hiese two, types 'lends ‘eye.n a. ; i-i'Vsine executed in . a monotone an in- ; finit e andlhvhi.lh variety,\- - ; 'WASIV PILLOWS THIS WAY j Wash pillows an ‘dukewafin . water., ■ and enough, mjfd soap.-to .make a,bun- j j.dgnt, suds,• T'We: .minutes s|iould-. he ; , Ipngi.enoii-gi,! fo. wash them. Rinse .tb.or- jo ugh-ly. i.n t Wpx.oiv thpee lu kg warm, wat- , lefts,, ; and idr-y, quickly,. ~ Ife hi-inogt iippaidaat: to.-be sure, -that : all the feathers are .perfectly dry .-.lt is best, rifeyefore [bp; waslf. piilpws on a j cleaivwindy day . to hasten the drying. Shake allcp tiirii often so j tlie,:fepthers,' wi|l, dny eveply, i Feathers and ticking may be washed ’■ separately if ,the. tick|iig. i-s .-badly-..50i1-'- ? ed. Transfer the leathers to : a'muslin,-. bag by spwing the opening; of the pihow and the bags-togetheif and sliak- - ing the , feathers ,*from, she',£onfe into the other. Wash . the: feathbis as dj-. ... \ footed 'and wash the ticking as any fast coloured .cotton material; HOUSEHOLD HINTS. • An apple cut in half and rubbed or, t'he‘> Window of a' car will , keep; % the glass clear in rainy weather. * * * * ■ ■; Butter that lias become stale may be sweeteened by washing it in' cold water to which is . added a; little, chloride, of lime, and then rinsed several times in clean cold water. : •»' *'

Quick boiling is best for green vegetable's. Do not leave’.them to stew in the saucepan or they become discoloured. ‘ * * x Raisyis (they must be sweet) added to Home-made wine prevent it going sour. *** * . Yesterday’s bread caff be'-freshened up by damping it in iniik and putting . it in. the oveii for a few minutes'. ** x * ‘Onions—To peel onions without' leaving a 1 smell on the hands, dip them in boiling 'water during the process. Peeling before (the fire prevents - the spirit of the onion jtenetratirig the eyes. ■ -x-' * x ' '• 1 v . Almond Icing—To make a little ic-‘ ing sugar go a long way, add some fine breadcrumbs to the mixture; This alto improves the flavour of the icing; 1 x * x ri x ' Batter. Puddings—Before making the flour iilt'o a batter, add' a dessertspoonful of ground-rice. It makes.the batter lighter.' . ~ v m ’ . . x * x % Oakes—When baking cakes in an oven, fill a stbne jam- jar with water and piece it on the bottom shelf. Stand the cake tips above. The moisture from the jar prevents the cakes

burning. : \ i x x x' 4Dishes.—To prevent new pie dishes cracjking,-ple.ee itheim in- cold- water and bring to the boil: then leave the jvater. to get cold. If this is done before the dish is used for the first time, it will not crack when subjected to heat. ■K*‘ 45* .jfr * Eggs—To economise in eggs when a recipe states that a large number art* required,; halve the number and use two tablespoonfuls of cornflour for each egg; left opt. Well mix with the flour and add sufficient, milk'- to make no the liquid... ■