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WOMAN’S WORLD.

SOCIAL NOTES. BRIDE-ELECT HONOURED. KITCHEN AFTERNOON. A very jolly kitchen afternoon in honour of Miss G. Towers, who is to be married next month, was organised by Mrs A. Otter and Miss Walker and held at the residence of Mr and Mrs W. Stretton, Waitakaruru, on Saturday last. Music, including songs by Miss U. Thompson, and competiitons were greatly enjoyed. PERSONAL. Miss S. Walters has been appointed assistant mistress at the Mangaiti school. HINTS TO HOUSE WIVES. Woodworm in Furniture. Wormholes in furniture are caused by the worms boring for air, and anything which cuts off their air supply kills them. Plain wooden furniture is easy to treat, but great care must be taken with upholstered pieces. The following method is always effective, if carefully done. Fill a machine oilcan with a fine nozzle with the best quality of turpentine. Inject the turpentine into every worm-hole. Do this at least once every day for a fortnight ; then give a final dressing and fill the holes with plastic wood, beeswax, putty, or carbolic soap,* whichever will be least noticeable. To Keep the Fire in. To keep a fire burning when it has to be left, a.s in a kitchen, mix a good handful of common’ soda with the coals. This will keep a bed’oom fire going all night without any trouble, and if the house has to be left for a few hours, one can be sure of the fire being alight when one returns. To Remove Tar Stains. Tar stains are always apt to make their unwelcome appearance. Eucalyptus oil will remove them. Smear the stain, allow the oil to remain on for three minutes, and then wipe it off with a clean cloth. This will get rid of even the hardest stain. Take care to wip6 off every vestige of oil and rub well with a dry cloth to finish. Deck-chair Renovations. When recovering deck-chairs it is economy to make the covers circular, like a roller towel, so that they can be moved round to lessen wear and strain on one part. Chair frames enamelled to match the covers look delightful. Reforming the Difficult House. The average house that has been standing for some time has certain evils which almost invariably need reforming. Ingenuity and taste can turn these to excellent uses without exorbitant expense. How are these problems to be met ? The answer in • large number of cases is three-ply. It is not difficult to have the banister rails completely boxed in, and doors may have their mouldings removed, be faced with three-ply, and painted. .It is’ really always wise to have fitted basins in at least some of the bedrooms, and it is quite possible to do so without spoiling their appearance. A fitted basin may be set in one of the recesses and entirely closed with a door. In other rooms decorative curtains may be better than a door ; and in some it may be more satisfactory to conceal the plumbing beneath the basin in a cupboard and cover the top with a hinged lid. There are numerous ways of dealing with fireplaces. The simplest and least expensive is to paint .them the. same colour as the walls. Bathroom fittings have become exceedingly attractive. Both baths and basins are made in delicious colours, and so is American cloth (which makes excellent bathroom curtains) and rubberised silk, which is a good alternative for the windows. Where it is advisable to make do with the old bath, it is still possible to improve its appearance enormously without lavish expenditure. Here, again, the useful three-ply comes to the rescue. The sides of the bath are boxed in and marbled ; or (this is still cheaper) covered with marble paper and varnished. The bath then presents the square and finished effect which is so pleasing, and it is no longer possible for any dust to accumulate beneath it. Vegetables. French people consider that our plainly boiled vegetables are dull and flavourless, but, of course, vegetables in France —excepting potatoes—are rarely served with the meat course. There is undoubtedly a great deal to be said for the French system of serving a separate dish of vegetables as, to begin with, most of these dishes are delicious. What could be more pleasant than a dish of. young carrots, lightly boiled first and then finished in butter with chopped parsley ? Or French beans cooked a la francaise ? When we remember that in French cookery books there are hundreds of ways of making vegetable dishes we realise the endless variety which can be introduced to the daily fare. Not only can we help out a meal which might otherwise be a little “short” by the introduction of a vegetable course, but by so doing we are tasting vegetables at their best. Needless to say, the vegetables must be young and tender : our peas must be small, our beans under age. and oui’ lettuces gathered in their youth.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/HPGAZ19290823.2.2

Bibliographic details
Ngā taipitopito pukapuka

Hauraki Plains Gazette, Volume XXXX, Issue 5465, 23 August 1929, Page 1

Word count
Tapeke kupu
824

WOMAN’S WORLD. Hauraki Plains Gazette, Volume XXXX, Issue 5465, 23 August 1929, Page 1

WOMAN’S WORLD. Hauraki Plains Gazette, Volume XXXX, Issue 5465, 23 August 1929, Page 1

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