Women the World Over

Sun (Auckland), Volume III, Issue 856, 27 December 1929, Page 5

Women the World Over

A PLUCKY WELSHWOMAN ! Janot Edwards, a Welshwoman, wlio works for a farmer at Clynnog, l, a s been awarded ace :-tificate of honour by the Order of St. John of Jerusalem. One day her employer was attacked and mauled by a bull, hut tho plucky Welshwoman rushed to the scene and diverted the animal’s attention to herself while the injured man crawled to safety. Being nimble she, too, escaped. EDUCATIONAL FILMS The educational lilms of the British Instructional Film Company are edited by Miss Mary Field, M.A., of London, who has an unusual bent for this class of work. She has arranged many films on insect and bird life, and has also supervised and directed a. special film of the Napoleonic wars. Under her direction two expert scientists are employed to deal with films of plant life, while five camera men are engaged in scouring the world for suitable film subjects. One of her greatest successes was a Scriptural tilm showing present-day pictures of the parts of Palestine familiar in the Bible. IN BERLIN One of the busiest women in Germany is Frau von Kardorff, of Berlin. She is a member of the Reichstag, the author of many widely read books on philosophical and political subjects. and is also on the directorate of several large manufacturing firms.

A WELL-LOVED QUEEN ,

A recent portrait of her Majesty

Queen Victoria of Sweden. Lately the Queen has been very ill, hut she has now recovered. A SUCCESSFUL AUSTRALIAN Several years ago an Australian, Miss Edna Sampson, completed a course at the Adelaide University, then retired to the country, where she wrote a number of short stories, hut without submitting them for publication. Early this year she went to London, taking her stories with her, and soon she found a ready market for them among the magazines. Her stories are now being accepted as fast as she can write them, and she intends to commence a novel shortly.

JEWELLED MANNEQUINS

A mannequin parade, said to be j the most remarkable ever witnessed j in London, was staged recently by | Miss Ann Talbot, an enterprising I London dressmaker, in a Mayfair hotel. The mannequins were garbed in the latest creations, and wore jewels valued at £2,000,000. The doors were locked during the parade and guards were stationed outside the hotel for further safety. BRAINS VERSUS PENNIES! There are some gifts one receives on high days and holidays which, somehow, look good, worth while, and yet cost so little. Such gifts have that “extra touch” which singles them out from the mass of hankie-sachets, near-suede gloves, painted shoe-trees, and the like, which so often greet us. Curiously enough, these out-of-the-oi-du-ary gifts usually cost the least. For instance, there is a girl who possesses more brains than pennies in her purse. She can’t afford to buy expensive gifts for her friends —but the gifts she does send are eagerly appreciated. Take the affair of the painted lampshade she sent Ann. It was peach silk, with tiny tea-roses blowing all round the lower rim—an ordinary enough design, just one of the crowd on a half-crown counter. But Ann received a carefully packed lampshade that was quite exclusive. The tea-roses had been delicately outlined in tiny bronze beads—these were cleverly shaded to an old gold in the centre of each flower. And there was a narrow gold cord ending in a silky jade tassel hanging over one side of the shade.

The beads cost threepence, the cord and tassel a shilling. What else went into the shade? An hour of patience, and a real liking for Ann!

EASY WAYS WITH EGGS I When separating eggs for cookery | purposes, try breaking them one by j one into a funnel; the whites will run through, while the yolks remain intact in the wide part. A good short-cut method when beat- j ing eggs for cake-making or omelettes is to add a little water; the eggs j will beat up lighter with a minimum nf effort. Preserved eggs may not be quite as fresh as you might wish, although not bad. In this case, add a pinch of j ci earn of tartar when beating them I for a cake. This will check further deterioration when they come in contact with the heat of the oven. It is a good plan to wrap a cracked egg in tissue paper before putting it on to boil. When the paper is wet it clings closely to the egg, especially around the cracked part, and prevents the contents from boiling out of the shell. It is easily removed when the egg is cooked. When only the whites of eggs are required, the yolks that are not wanted for immediate use can be kept fresh for several days by dropping them into cold water and keeping them in a cool place. AN EGG SAVOURY This delicious savoury may be served as a dinner course, or alone as a supper or breakfast dish. Hard boil two eggs, remove the shells, and chop yolks and whites finely together. Toast two thick slices of bread and butter them generously. Make a small quantity of smooth batter as follows, in a bowl: —Mix a tablespoonful of flour, a dessertspoonful of salad oil, the white of one egg, and a-quart.er of a teaspoonful of warm water. Add a pinch of salt, and a little cayenne pepper, and beat thoroughly. Spread the chopped egg over the toast in a fireproof serving dish, pour over the hatter, and bake in a i medium oven for 10 minutes.

REMEDIES FOR MINOR ILLS SOME HELPFUL ADVICE A burn or a bruise may make you i most uncomfortable, unless you tackle j it immediately and successfully. Suppose you are cooking in the kitchen, and burn your hand or scald j your foot. Attend to the injury ! immediately. Brush the burn ■with j a little olive oil and then sprinkle I some flour thickly over the oil. The ' mixture will keep out all air, and the burn will at once cease to be painful ; and will heal quickly. A scald may be treated in exactly the same way. Another soothing remedy for a scald or a burn, which will cause the injury to heal quickly, is a little white of egg; apply it quickly and allow it to dry over the burn. To prevent a bruise from becoming discoloured, apply a cloth wrung out of hot water, changing it as often as it cools. If plenty of hot water is not at hand, moisten some dry startch with cold water and cover the bruise with it. FOR TIRED FEET An excellent foot bath for tired feet may be made With hot water to which a handful of salt and a tablespoonful of bay rum have been added. For burning feet, apply equal parts of turpentine and paraffin. If you have corns, buy some spirits of hartshorn and. rub this on each night and morning for three weeks. ! The corns will gradually work out. ‘ ‘ JUNKET A LA MELBA i Make a junket with 1 tablet dissolved in a small quantity of water and added to 1 pint warmed and flavoured milk. Pour into several moulds and let stand till firm. When about to serve place a slice of cake on each plate and moisten it with peach syrup. Put half a peach, cut side up, on one end of each slice of cake and carefully turn a mould of junket out on the other en<J. Put a spoonful of whipped cream into each peach, piling it well up, and a little bit of raspberry jam on top, or ornament with a preserved cherry.