WOMEN S WORLD.

Manawatu Standard, Volume LIII, Issue 22, 22 December 1932, Page 11

WOMEN S WORLD.

Miss Myra Smith has returned to Wellington after a few days spent with her parents, Mr and Mrs W. J. Smith, of Colyton. Miss Ailsa Funston, of Colyton, has returned home after a holiday spent at Wanganui. Miss Elsie Macmillan and Miss Jean Thomson, of Palmerston North, are spending a holiday in Auckland. Miss E. Glanville, Havelock North, is the guest of Mrs J. J. Lawrence Scott, Featherston Street. The friends of Mrs E. Barling, Victoria Avenue, will regret to learn that she has had to enter hospital for treatment.

Mr and Mrs J. Logan Stout, accompanied by their two small daughters, have left for Wellington, where they are spending the Christmas vacation. The many friends of Mrs F. Hills, of Colyton, will be glad to learn that she has sufficiently recovered from her recent illness to return homo after being an inmate of the Palmerston Hospital. Much regret will be felt in Levin and throughout the Southern Manawatu district at the death, which occurred yesterday, of Mrs Catherine Smellie, aged 50 years, wife of Mr James Smellie, of Queen Street East. Dame Sybil Thorndyke and her husband, Mr Lewis Casson, and their son, were the guests of Their Excellencies the Governor-General and the Lady Bledisloe at lunch at Government House, Wellington, yesterday. Mrs S. Samways, of Devonshire, England, arrived in New Zealand this week to visit her brother, Mr S. Bolton, “Oete,” Pahiatua. Mrs Samways, who is accompanied by her niece, Miss M. Bolton, daughter of the late Sir Edwnrd Bolton, was met at Palmerston North yesterday by Mr Bolton and members of his family. “I haven’t got my pilot’s license yet, but 1 intend to get one, as I simply love flying,” said Mrs Bert Hinkler, wife of the famous Australian airman, who arrived at Auckland by the Rangitata yesterday. Mrs Hinkler said that she intended to stay in New Zealand until she got definite word from her husband, who was setting out on another flight to Australia. She would then go across to Sydney to meet him. Miss Agnes de Mille, a dancer who is making her debut in London, creates her dance, chooses its music, designs her costume, and then dances it. She has had a big success _at the Arts Theatre Club. She is just over from America, and was brought up at Hollywood. Miss de Mille is the daughter of Mr William de Mille, and she spends most of her time in museums and antique bookshops studying costumes and finding music. In one of her dances a Van Dyck picture is reproduced to old Flemish airs. Elizabethan music is chosen for Herrick’s poems.

SCOTTISH INGLESIDE.

FINAL DANCE OF SEASON. Ilemarkable success attended the Scottish ingleside held in the Cosmopolitan Hall last evening, the hall being taxed to capacity. There were many country visitors present. A leading orchestra supplied excellent music for old-time dancing, and Mr H. Hughes, the society’s M.C., carried out hjs duties in an efficient manner. As it was the last dance of the season, Mr J. S. Jenkinson, on behalf of the committee,'thanked those present for their support during the year. He stated that Burns Night -would be celebrated next month, and that the society would be holding a picnic at the Ashhurst Domain on Anniversary Day. He extended a -welcome to those present to attend. Mr Jenkinson concluded by

stating that the inglesides would be resumed next March, and wished all a merry Christmas and a prosperous New Year.

Vocal solos were contributed by Mrs Findlay and violin solos by Mr L. Findlay, both artists being accompanied by Mrs Barlow. Music for an extra waltz was played by Mr Duckworth. A Monte Carlo waltz was won by Mr and Mrs Watts. Streamers added greatly to the merriment among the dancers. The gathering terminated at a late hour with the singing of “Auld Lang Syne” and the National Anthem.

WEDDING.

EARLE—IZARD. The wedding took place yesterday afternoon at Christ Church, Wanganni, when Jean, eldest daughter of Mr and Mrs W. A. Izard, College Street, Wanganuij was married to Douglas Westwood, only son of Mr C. W. Earle, C.M.G., and Mrs Earl©, Penrose Street, Lower Hutt. The altar at the church was most beautifully decorated with Christmas lilies, and tho ceremony was performed by the Ven. Archdeacon J. R. Young. The bride, who was given away by Irer father, made a charming picture in an exquisite gown of magnolia satin which was cut on the bias and had a slightly gathered bodice with a V neck back and front. The handsome bertha of hand-made Brussels and point lace (belonging to the bride's mother) formed an attractive crossover at tho back and was caught into a swathed satin belt which: was finished in front with a nearl ornament. The tight fitting sleeves were cased with small seed pearls. The long skirt was cut in sections with most of the fullness concentrated from the knees and forming a long court train at the back which was lined in georgette and finished with a large niched bow and circlet of orange blossom. Tho parchment- tulle veil was held in place with a circlet of orange blossom buds. Her flowers were delicately perfumed regal lilies, and she wore an aquamarine and pearl pendant, the gift of the bridegroom's mother. There were five bridesmaids in attendance, Misses Grace Izard (chief), and Suzanne Izard (sisters of the bride), Miss Beryl Earle (sister of the groom), Miss Jean Newton (Ashburton) and Miss Mary Latham (Wanganui). Among tho guests were Dr. Bett and Mrs Bett (Palmerston North) and Mr and Mrs Taverner (Grcatford). SUMMER GOLF. MANAWATU LADIES' CLL T B. The following a.re the results of the medal round played at Hokowhitu on Tuesdav. —Miss Wn.son, 74 —14 —60; Mrs King, 82—22—G0; Miss E. Lumsden, 84—23—61; Miss Scott, 71—9— 62. LONDON FASHIONS.

There is a Victorianism about hair which is swept to the back of the head and necessitates tlio forward tilt of a hat straight over tho forehead. In the newest hats this hard line is softened with padding or folds round the brim, and tho upward movement of the back is accentuated by high' draping or trimming. Small toques, narrow at the side, like a Highlander's bonnet, tricornes and boater-sailors with curved brims look well in velvet or satin. Most of them (says a London journal) are worn with small eye-veils of plain mesh bordered with chenille spots. Small toques and turbans of silk, velvet, or pasted ostrich feathers are worn with plain black dresses; with feather toques go ostrich feather muffs. For more formal occasions there are larger veils, which touch the shoulders. Large steel balls with pompoms of silk and wool thrust through them are a new form of hat trimming. Heavy guipure laces of woollen cord as neck trimmings, ruchings of velvet and stiff ribbon, and fur on dresses and millinery are all Victorian. Soutaches and a wide braid that looks like fur, in silk and wool, trim dresses and coats; there is fringe on tunic dresses and it edges scarf shoulder draperies. Sequined capelots and coatees brighten woollen and dull crepe evening dresses; gold thread and spangles appear in woollen materials and jerseys. The little costume jewellery that there is is subdued in colour and discreet in design. Bracelets are large and flat, of metal or composition, opaque and clear, or like antique silver. Little velvet bracelets worn three at a time, with a belt made of three matching velvet cords fastened by a gold buckle, give colour to a black dress. Two things which are sure to be liked are the ostler belt of braid, 4in wide, in bright colours, with leather strap fastening; and Schiaparelli's new stocking top cap to go with a close-buttoned threo-quar-ter length swagger coat. CHRISTMAS RECIPE. THE PLUM PUDDING. Here is a good recipe for ,plum pudding : —Prepare all the ingredients for the pudding in advance. Suet should be chopped very finely, raisins stoned and cut in halves; currants should be washed in lukewarm water and then rubbed thoroughly in a cloth to dry them; rub off the stalks; drop a few at a time on a plate to discover if there are any stones amongst them. Sultanas should bo rubbed in flour and the stalks picked off. Candied peel should be finely sliced. Moist sugar or brown suga.r is best for sweetening purposes. Ingredients: lib sugar, lib suet, lib sultanas, lib raisins, lib currants, Boz peel, Boz flour, Boz breadcrumbs. 4oz almonds, grated rind of 2 lemons, 8 eggs, 2 salt spoons grated nutmeg, one salt spoon salt, J-pint milk, 2 wineglasses of brandy. Mix all the dry ingredients very well togetber; stir in well beaten eggs, milk, and brandy; put into two well-buttered basins, and boil for 5 or 6 hours. It will be much bettor if made at least one week before Christmas, and then boiled again for about 2 or 3 hours before using. A few hints on cooking the pudding: The water must boil all the time it_ is cooking. It may be cooked in a basin, or a scalded and floured cloth. When moulds or basins are used they must be thoroughlv greased to prevent the pudding sticking to them, and they must have a. floured cloth or greaseproof paper tied securely over the top. Pill the basin quite full of the mixture. If this is not done the water will soak into tho pudding. Here are recipes for two sauces: "Whipped butter sauce: 1 cup icing sugar, i cup fresh butter. 1 teaspoon vanilla, J cup whipped cream. Beat the butter to a cream; stir in sugar and whipped cream alternately; flavour to taste, and serve very cold. Caramel brandy sauce: J cup butter, 1 cup brown sugar, 2 egg yolks, 2 : egg whites, i cup cream or milk, 2 tablespoons brandy. Cream the butter, stir in sugar gradually, then brandy-very slowly; stir in the wellbeaten egg' yolks and the cream or milk; cook in the top of a double boiler oyer boiling water, stirring constantly until thick, then stir in the well-beaten whites of the.eggs. This

is a very suitable sauce to serve with the plum pudding. Mince meat is another important item of Christmas fare, and lias its origin in the remote past. It was at one time a mixture of meat minced up and mixed with plums. It went through many changes, and is now made in this way:—Take 21b of finely chopped apples, 21b currants, lilb suet, lilb raisins, lilb castor sugar, ilb finely shredded candied peel, grated rind and juice of 4 lemons, 1 teaspoon cinnamon., ground cloves, mace and nutmeg in equal proportions, i pint brandy. Prepare these ingredients in the same way as for the pudding, and then mix them thoroughly together and press into a jar, cover closely, and store away in a cool, dry place till required. For making up the pies use either short or puff pastry. Roll out the pastry to just under jin thick, cut it into rounds with a plain or fluted cutter just a little larger than the patty pans; line tho patty-pans with pastry, fill them with mincemeat, milk round the edges, and cover with the round already cut out. Press tho edges well together, and bake in a fairly hot oven for 25 or 30 minutes. Whip up tho white of an egg to a stiff froth, and with a pastry brush spread somo over the pies. Sift over them a little castor sugar, and return to oven for a minute or two. This recipe for a short crust will be found very satisfactory:—Add i teaspoonful of salt to ilb. flour and 1 teaspoon of baking-powder, and sift well into a basin. Break into it with the fingers 4oz. of buttor, lard, or clarified dripping, working it all together till it looks like fine breadcrumbs, add the yolk of ono egg and enough cold water to make a medium stiff paste. Add the water gradually so as to be able to get the right consistency, put on to a flour, ed board and roll out very thin.