WOMAN'S WORLD.

Taranaki Daily News, 21 February 1920, Page 6

WOMAN'S WORLD.

: PERSONAL. Dr. and Mrs. Home left yesterday morning for a month's Holiday in the South Island. Dr. Home will attond the medical conference in Dunedin. ••* , * Mr, and Mrs. Hugh Baily leave on Monday for a vi9it to Wellington. #•« " • Mrs. and Miss ''Meadows have returned to Wellington. * • « • Mrs. Sydney Allen arived on Thursday night from Dunedin, and will spend a month or two here before joining her husband, Dr. 'Allen, who intends practising in Auckland. *•' * • Miss E. Shaw, of Sydney, who has been visiting New Plymouth, left last week for Wellington. • • * • Mrs. W. J. Chaney is entertaining Mrs, J. W. Wilson at a bridge party to-night. ' • •■».•■ Mrs. F. J. Bennett and family, who have been spending some months at Ngamotu, return to Blenheim next week. • * * • Mrs. P. A. Hadley, of Auckland, i's" visiting New Plymouth. #■• * • Mrs. France, of Wanganui, ;was a, visitor here this week.

• • • • Mrs, and Miss Hawken (Wanganui) are spending a short holiday here. • • • •

Mr. and Mrs. E. Haywood, of Hamilton, who have been on a visit here, left this week for Wanganui.

# • • • Visitors at "Chatsworth" this week include Mrs, and Miss MeDougall (Wellington), Mrs. Goring (Hastings), Mrs. French (Hawera), Mrs. Corliss (Wellington), Mis. Cuthbert (Stratford), Mrs, Briscoe (Awatuna).

• • » • Mrs. Morrison and Mrs. Curtis were both hostesses at delightful 4'oqutit parties this week.

« • • • Mrs. Cutfield and the Misses Cutfteld leave on Tuesday for Auckland, their future home.

, ft • • o Miss Marjorie Wilson (Wellington) is spending a holiday here. # • # #

Miss Nan Bullard leaves on Monday for Wellington

• • * • Miss N. Heppell left last night for Auckland.

• ft • • Mr. and Mrs. W. E. Atkinson, who have been on a visit here, have returned to Wellington. Miss E. Bullard leaves early next week for Wellington Training College.

Miss E. Rennell (Auckland) is the guest of her sister, Mrs. S- Teed.

Visitors at the Mountain House this week include: —Mr. and Mrs. Patterson (New Plymouth), Mr. and Mrs. Newman (New Plymouth), Miss Hempton (New Plymouth l. Mr. Sellare (New Plymouth), Mr. Allen (New Plymouth), Mr, and Mrs. Rowntree (New Plymouth), Professor Vernon (Auckland), Mrs. Hayes (Auckland).

THE NATIONAL RESERVE CONFERENCE.

Mrs. C. H. Burgess entertained the delegate of the Women's National Reserve at a delightful garden party at her residence at 'Mangorei last Tuesday. "Hapurunui" are ideal grounds for entertaining, being most beautifully laid out. It is no wonder that the guests were charmed with the surroundings. It was a veritable treat to walk about the rich native bush, er view the scenery from the hill top looking down at the seething rivers. Aftern»e« tea was served on the lawn, the guests being waited upon by the members and jun-ior-members of the New Plymouth branch of the Reserve. The next day the visitors were entertained by the Returned Soldiers' Association fternoon tea at the club, and the following day at the .Soldiers' Hostel, while in the evening the Mayoress (Mrs, James Clarke) gave a most enjoyable musical evesing for the visitors and members.

Yesterday afternoon the visitors were the guests of Mrs. T. C. Lis't at a garden party at. "Marunui," all present enjoying the beautiful surroundings immenselv.

DR. KING'S VISIT. A very interesting two hours was spent at the Plunket rooms vesterday afternoon, when Dr. Truby King met the nurses and ladies of the committee, and was afterwards entertained by the local branch and visiting delegates "from Hawera, Stratford and Inglewood, at afternoon tea.

WEDDING.

NQRTHOVER-<3ODFREY. On Tuesday, February 17, at St. Mary's Church, Hawera, a quiet wedding was solemnised, when Miss Eva Nellie, eldest daughter of Mr. and Mrs. E. Godfrey, was married to Mr. A. H. Northover, of Wanganui. The Rev J. G. Castle, of Eltham, performed 'the ceremony. The bride, who was given away by her father, looked charming in a cream costume and cream hat lined with blue, and carried a bouquet of white flowers and maidenhair fern. The bridesmaid, Miss Jessie Godfrey, wote a irrev costume and heliotrope georgette hat. and carried a bouquet of heliotrope flowers and maidenhair fern. The bouquets were the gifts of Mrs. Lovell. The bridegroom's gift to the bride was a beautiful gold bangle, and to the bridesmaid a gold pendant set with peridots and pearls. The duties of best' man were carried out by Mr. H. Hornblow, of Eltham. Mrs. King played the Wedding March. After the ceremony the guests were entertained at the residence of the bride's parents. Later in the day Mr. and Mrs. Northover left by car for the south, where the honeymoon is to be spent. The bride's travelling costume was pale green gaberdine and black sailor hat—Star.

*" 7 USEFUL HINTS. Don't bathe in hard water;' soften it wi*h a little powdered borax or a handful of oatmeal. Grass stains on clothing should be soaked in paraffin. The garment may (hen be washed as usual. A small quantity of whitening mixed with methylated spirits cleans and polishes piuno keys splendidly. Milk will not burn if, before it is put into thi saucepan, tht Iftttir it rinsed JHWi feit KM*

Olycerine smeared around the glass stoppers of bottles will keep them for a long time from sticking. When making plain raisin pudding, use a finely grated carrot instead of an egg. It is just as good and cheaper. A wad of tissue paper sprinkled with methylated spirits will give a, brilliant polish to glasses and mirrors.

Candles will last much longer if you ■give them a coating of white varnish and set them a couple of clays.

Stains on crockery may be removed quickly and easily by rubbing with fine ashes moistened with vinegar. A little vinegar kept boiling on the stove while onions or cabbage are cooking will keep the smell from going through the house. Equal parts of resin and beef suet melted together make an excellent wax for sealing bottles containing fruit or pickles. To keep cheese fresh, wrap it in a cloth that has been dipped in vinegar, and wrung as dry as possible. Keep in a cool place. To prevent the. smoking of a lamp soak the wick in strong vinegar, and dry it well before using it. The flame will then burn bright and clear. After being used for fish, frying-pans should be scoured out with salt and hot water. This removes the fishy smell better than soda and water.

Don't bathe the face while it is very warm or very cold. To keep moths out of upholstered suites sprinkle them with plenty of turpentine twice a year, and do the same with the carpets, and both will be kept free from moths. When cutting new bread, heat the knife 'by dipping it into a jug of hot water. In this way the thinnest bread and butter may be cut from a new loaf quite easily. Do not throw away ends of candles, but save them for firelighters. One placed in the middle of the coal and sticks when the fire is laid will cause it to burn up immediately. If a small clock is beyond repair, do not throw it away, but set it aside for use in a sick room. After giving a patient medicine, turn the hands to the hour when next the dose will 'be due. This is better than trusting to your memory. * It is a mistake in hot weather continually to bathe the feet when they ache- Dust them over each morning with plenty of boracic-'acid powder, and, if possible, scatter all over with powder inside the stockings. An easy way to skin beetroot without bleeding it and causing it to lose color is to put it in cold water as soon as it is cooked- Then draw the hand gently down the beetroot and the skin will drop off without trouble. It is advisable to boil a new clothesline before using it, as this not only prevents it from stretching, but makes it soaked in cold water for a few hours, last much longer. If new pegs are soaked in cold water for a tew hours, they will not split.

Plum and other fruit stains are hard to remove with hot water alone, unless they are fresh. Many stubborn fruit stains, however, can be removed if they are soaked for a day in sour milk, the stained material afterwards spread out smoothly on a board in the sun, and a little salt dampened with sour milk put over ihe stains.

When dishes or pans have been used for fish the smell can quickly be removed with little trouble. First, take some tea leaves and put them into the pan; then half fill with cold water, and stir with a stick until it boils, When it has simmered from five to ten minutes pour quickly away and wipe out with paper. All traces of fish will then have disappeared. Try rubbing the root end of onions with a red-hot poker if you want to prevent them from sprouting. Well singe the root, store the onions in a dry place, and you should have no further trouble-

Try wrapping eggs up in tissue paper —if they are cracked—before putting them in the water, if you want to boil them. If the paper is well wrapped round, no egg will come through the shell.

Try making pillow cases without any fastening., Allow !)in. extra one side o'f the pillow case, and fold this over at th> end, so that it forms a sort of pocket. Hem the ends, scam down the sides, and you will have a wise that needs no fastening at all to keep it in place.

Fruit Tart Hint.—The appearance of a tart is often spoiled by the juice boiling out. To prevent this, sprinkle a little cornflour on to the fruit before putting, the paste top over. To Save Sugar.—When sewing damsons, sharp apples, etc., bring to the boil, then add half a teaspoonful of carbonate of soda. It will then effervesce and neutralise the acid. Only a very little sugar will then be needed. Something Worth Knowing.—Slightly damp the string when tying down the covers of jam pots or puddings for boiling. This prevents the string from getting loose, and in the case of jam pots it will shrink when dry, and so become tighter still.

Mint Sauce.—When chopping mint for mint sauce, sprinkle a little smgar on th> mint after washing. This prevents is sticking to the choppers, and also from staining the fingers. Handy to Know.—lf the knob of your kettle lid breaks off, do not throw the lid away. (Procure a cork the size to fit, and put it in the place of the knob. The steam causes the cork to swell, and so keeps it very firm.