IN TOWN AND OUT

Sun (Auckland), Volume III, Issue 868, 11 January 1930, Page 20

IN TOWN AND OUT

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NOTES Mrs. Hugh A. Miller, of Morrinsville, is visiting Auckland. Miss Conway, of Wanganui, is staying at the Star Hotel. * * * Mrs. B. Halpin, of Wairoa. is the guest of Mrs. R. L. Halpin, of Brighton Road, Parnell. *. * * Mrs. T. B. Maclean and Miss D. Maclean, of New Plymouth, are visiting Auckland. * * * Mr. and Mrs. James Whineray and Miss Borah Whineray, of Remuera, are at present staying at Hotel Ventnor. Mrs. A. Bremner, of Hamilton, has returned home from a visit to Auckland. Mrs. S. O. English, Herne Bay, has returned from a holiday motor tour of the North Island. * * * Mr. and Mrs. H. Selby, of Birmingham, England, are staying at Hotel Ventnor. * * * Miss Nesta Self and Miss Noel Self, who have been visiting Rotorua and Hamilton, are now back in Auckland. * * * Miss Marjorie Stewart, of Mount Albert, is visiting Cambridge and is the guest of Mrs. J. Duncan, Roto-o-rangi. ♦ * * The Misses G. and N. Zellman, of Hawera, who have been spending a holiday with relatives in Auckland, returned home by last night’s express. * * * Mrs. Cedric Herman, of Corunna Avenue, Parnell, motored back to Auckland this week, after a stay of some wee&s in Wellington. * * * Mrs. R. Corbett, of Papatoetoe, has returned to her home after a holiday launching cruise among the islands of the Hauraki Gulf. * * * Miss Mavis Puckej’, of Kaitaia, who has been the guest of Mr. David Baker, Ardmore Road, Herne Bay, returned north during the week. * * * Mrs. A. E. Manning, Miss Joyce Manning, and Miss Elizabeth Monkton, who have been spending the holidays at Milford, have returned home to Hamilton. * * * Lady Hore-Ruthven, wife of Briga-dier-General Sir Alexander Hore-Ruth-ven, Governor of South Australia, and Viscountess Craigavon were among the visitors to Franz Joseph Glacier this week.

FIRST AID FOR YOUR HAIR BRUSHES If the bristles of your hair-brush break easily or split at the ends, warm them gently before the fire, then cool quickly in a current of air. Just before the bristles are cold, wring out a piece of old silk in ammonia, and wipe them with it. If they have not deteriorated too much, this remedy will make them almost as good as ever. Do not allow the ammonia to touch the back of the brush, of course. To stiffen bristles that haVe become soft, wash them in warm water to which a little liquid ammonia has been added, and rinse in cold water. Shake free from water and let the tips dip into peroxide of hydrogen for about forty minutes. When dry, the bristles will be almost like new. The back of the brush should be well protected while carrying out this renovation. Should your hair brush have worn unevenly, trim the bristles with sharp scissors, and dip them into a warm alum solution. When dry, brush them up and down with sandpaper to take off the rough edges, and the brush will last for years. If a hair brush is dry-cleaned regularly there is no need to wash it at all. Rub it well with flour and, when quite clean, remove all traces of flour by working the bristles over the back edge of a comb a few times, t his method preserves the varnish on the wood and prevents the bristles from becoming soft. Rubber hair brushes should never be washed with soda, for it perishes the rubber and damages the bristles Ivory brushes should never be placed on their backs to dry, for the water will sink into the bristles and cause a green stain to appear upon the ivory. ACCESSORIES Accessories to frocks, which are so fascinating to buy, often cost nearly as much as the frock itself. This year they are half the fun. For instance, one must have a few sets of lace or lingerie collars and cuffs to wear with one's tailored clothes, though all conventions seem to be defied this year, and they appear with an air of assurance on chiffon frocks, too, and even jumper suits. COLLAR AND CUFF SETS Your collar and cuffs can be of ecru lingerie, and this saves at least two visits to the wash-tub, but nothing is smarter than the perfectly plain-turned-down collar of white linen seen on a French gown of grey cloth the other day. Instead of cuffs, there was just a turn-back inch of the linen at the wrists of the long, close-fitting sleeves. Very new Indeed are the deep cuffs made of grosgrain ribbons in different colours which are put on In layers, the cuffs sometimes extending from wrist to elbow. Shoes and bags match each other this season, and always go with the dresses. Leather bags have a long bar of crystal for a handle, and a belt made of the same leather and with a crystal buckle or ring, may be sold with it. The most amusing are made of wool, forming a geometrical pattern, put on to a coloured handle. There are both jumpers and hats made to match these bags.

Women’s Societies Will Organise an x Appeal to Public Endow men t Fund for Chair of Obstetrics Early in March an appeal is to be made to the public of the Dominion by the New Zealand Obstetrical Society, through the agency and co-operation of several women’s societies, for a fund of £25,000 as an endowment for the Obstetrical Department of the - Dominion Medical School. Throughout the Empire large sums of money have recently been spent on the improvement of the midwifery departments of the various medical schools. This expenditure is a national effort to reduce the maternal death

rate, tho still birth rate, and to lessen the incidence of disabilities supervening upon child birth. Every up-to-date medical school in the Empire now has its own large midwifery hospital, in which the students live in residence during the time of their practical obstetrical instruction. The New Zealand school to date has no such hospital. All the best medical schools have well-paid professors of midwifery. Sydney and Melburne schools pay their obstetrical professors £2,000 per annum. For the last 20 years New Zealand has been paying its lecturer £2OO per annum and its tutor in practical midwifery £75 per annum. In 1928, after the visit of the London specialist, Mr. Victor Bonney, to this Dominion, Government granted the sum of £ 500 per annum to enable a slight improvement to be effected in the salaries of the teachers of midwifery and gynaecology. In August, 1929, the Government announced they would grant the sum of £50,000 for the erection of an up-to-date midwifery hospital in connection with the Dominion Medical School. This grant will not provide anything for teaching salaries, and such a hospital will be useless without a good head. Tho present teacher of midwifery is retiring in 12 months’ time. By July, 1930, the Otago University Council will be forced to advertise for a new Professor of Obstetrics. Unless an endowment fund is secured meanwhile, they will be compelled to advertise tho post at a salary only a third of that paid in Australia for similar responsibilities. There are many expenses in running such a department, apart from the prolessor’s salary, and if New Zealand is not to lag behind the rest of the Empire- in the teaching of obstetrics, an endowment fund of £25,000 for the Obstetricai Department will have to be found. This, plus subsidy, will allow a salary of £2,000 to the professor and some £ 500 for junior assistants.

Tho Obstetrical Society of New Zealand now asks for an endowment of £25,000 to put the Midwifery Department of the Dominion Medical School upon a sound and up-to-date footing. Tnis call will be a non-recurring one, and it appeals to the public in New Zealand, wiio have so generously supported all efforts lor the weltare of infants, to show an equal generosity to a department whose wont it is to safeguard tlx© life of mother and infant during pregnancy and cniiuuirtn. WEDDING AT BELMONT SPOONER-HENDERSON The wedding took place in Belmont Presbyterian Church on Wednesday evening of Miss Isabella Henderson, daughter of Mr. and .Mrs. John Henderson, of Thorntonhall, Scotland, and Mr. William Spooner, son of Mrs. W. Spooner, of Old Lake Road, Devonport, late of Carmunnock. Scotland. The Rev. S. J. Atkins performed the ceremony. Given away by Mr. Frank Pine, the bride wore a frock of pale beige georgette and lace. Her veil of beigetinted net was finished with a capette of orange blossom, and she carried a shower bouquet of pink and cream flowers. As bridesmaid, Miss Kathleen Spooner, twin sister of the bridegroom, wore a pretty frock of blush rose crepe de chine and lace frock with a picture hat of black crinoline straw. A bouquet of flowers in tones of pastel pink and mauve was carried. Mr. Allan Spooner was best man, and Mrs. H. McClennard played the music for the service, which % r as choral. A reception was held later at the Manse, the wedding breakfast . table arranged with a centrepiece of Scottish bluebells.

FOR THE PICNIC SOME HINTS AND RECIPES FOR THE AL FRESCO MEAL Of what use are frail sandwiches | and dainty cakes after being in the fresh air four or five hours? One requires something a little more substantial. A lunch can easily be arranged with a little forethought. The wisest plan is to have a list, and tick off everything as you put it in. It is so. annoying to be miles away from any house or shop, and find you are minus such things as salt, tinopener or spoons. Butter keeps cool wrapped in a cabbage leaf, and placed in a small cooler. Bread and butter and sandwiches will keep moist if they are wrapped in a damp table-napkin. Cakes are better carried uncut, and taken in tins. Salads retain their freshness better if they are left uncut. Wrap them in a clean napkin. A spirit lamp and kettle are the best means for heating the water, unless you decide to picnic near a cottager whom you know and who w-ould boil the water and might lend you cups. Have sufficient plates. The cardboard picnic sets are very cheap and

easy to pack. Also allow sufficient paper table-napkins. Salad-cream, lemonade powder and mustard should be put in bottles, so that they cannot get upset. If jellies, creams or blanc manges are taken, leave them in the moulds until you get there. Here are some picnic favourites; MEAT ROLL lib of raw steak. lib of ham. hlb of breadcrumbs. 2 eggs. 1 teacupful of stock. i teaspoonful of nutmeg, salt, pepper and glaze. Put the beef and ham through a machine. Add to these the crumbs, beaten eggs, stock, seasoning. Shape it into a neat roly-poly, and tie in a pudding cloth. Boil for 2J hours. Then take off the cloth and place the roll on a flat tin., Put another tin on 'the top, and place a weight upon it. When cold, cut each end to make it neat, and glaze by dissolving two oxo cubes in about three tablespoonsful of hot water. VEAL AND HAM PIE ljlb of flour. Goz. of butter. 1 teacupful of milk. 1 egg. 21b of veal. lib of ham. 3 hard-boiled eggs, seasoning and J pint of stock. 1 teaspoonful of powdered herbs. 1 tablespoonful chopped parsley. 1 tablespoonful grated lemon rind. Place the flour in a basin. Heat the milk and butter until boiling; make a hole in the centre of the flour and pour in the mixture. Add the egg and thoroughly knead until it is a smooth paste. It will mould more easily if it is done while it is warm. Grease a raised pie-mould or a cake-tin, roll out the paste and press and shape it into the mould. Cut the veal and ham into cubes, and cut the eggs into four. Mix the herbs and seasoning well together and sprinkle over the meat and eggs. Pack the mixture well into the lined mould. Roll out the remainder of the pastry for the lid. Trim neatly and put a few phstry ornaments on the top. Make a hole in the centre and hake in a fairly hot oven for three hqurs. If the stock has not jellied add two or three oxo cubes. When the pie is nearly cold pour the stock into the pie. Be sure the stock jellies, otherwise it makes the pie too moist. PICNIC CAKE lib of flour. Jib sugar. Jib seedless raisins. Sib dripping, butter or lard. 1 teaspoonful carbonate of soda. 2 eggs and 1 pint of milk. Beat the butter and sugar to a cream; add the eggs which have beeu well beaten. Add the sieved flour, carbonate of soda, and a pinch of saltlastly add the fruit and milk. Pour the mixture into a tin lined with buttered paper. Bake about IS to 2 hours in a moderate oven. This cake is delicious, and will keep almost any length of time.