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The New Zealand Railways Magazine, Volume 10, Issue 6 (September 2, 1935)

Our Women's Section

page 57

Our Women's Section

Growing up. Development of Dorothea.

Timely Notes and Useful Hints.

When Dorothea was ten, the world was rather a wonderful place, except for those moments, soon forgotten, when small duties such as dish-drying or scale-practising delayed her from absorbing games in her own or a neighbour's garden; or those rarer times when some small sin (ranking large in Dorothea's own eyes) roused the displeasure of mother, father or school-teacher. No other grown-ups loomed in Dorothea's world. As she was a bright and tractable child, school was as carefree as the rest of her existence. Her few desires—good food, comfortable clothes, healthy exercise, activity for an eager brain, affection—were easily satisfied. In fact, she did not consciously know that she desired these things. Like that of the majority of children, Dorothea's childhood was happy.

* * *

At fifteen, Dorothea's conscious wants had increased. She had now begun to realize in part how her own desires might conflict with those of other people. Even with her mother, Dorothea had had one or two little battles. On one occasion a school-friend, unknown to her mother, had invited Dorothea to a party. Dorothea, all excitement, expected to go, and was cast into a state of tearful rebellion by her mother's refusal. Dorothea was realizing herself as a person and was proving herself rather mutinous to commands. It was only after a strained thirty minutes that her mother's reasoning overcame Dorothea's resentment.

During the next year or two only the tact and love of the mother, and the natural reasonableness and friendly disposition of Dorothea, prevented such little upsets from breaking the loving and trusting mother-and-daughter relationship, which had meant, and was to mean, so much to both of them.

Dorothea, at this time, was leading a full life at high-school. Her hours and her thoughts were mostly employed with lessons, sports and social activities. Only in the holidays and in occasional hours of “do-nothing” at week-ends, usually on a Sunday, did the developing Dorothea start to make acquaintance with herself. Even then, her thoughts as to herself were not very coherent. She was inclined to drift into day-dreams of herself grownup, a different Dorothea in all essentials from this Dorothea gazing so unseeingly before her. Often a vague melancholy assailed her—a melancholy she did not attempt to analyse, for the analytical side of her brain developed only in later years. From this mood of self-pity, she would presently emerge to bury herself in a book. Any interruption by her family during these moods was resented by a Dorothea who was for the first time seeking solitude.

* * *

The years of leaving school, of being regarded as “grown-up,” of mixing with the adult world, were years of quick change. The “grown-up” Dorothea had to sort a kaleidoscope of impressions. She began to realize the meaning of “responsibility”—the duty of the individual to choose from alternatives offering, that one which, after consideration, seems to be for the good of the individual. Dorothea's reading was helping her here. A course at the University, and a curious mind, had brought her into contact with the writings of economists, psychologists, philosophers. She had become interested in the world and its citizens and in herself as an individual as well as a citizen of the world.

In deciding matters for her own “good” she had to have some idea of what this “good” was. Her upbringing, her thinking, her reading, aided her in this. Dorothea found that her task was to live fully. So many writers professed to offer help in this business of “living,” but Dorothea found that one cannot accept a ready-made philosophy. To each the task of formulating his own guide to living.

* * *

After much mental turmoil Dorothea settled a few points. She decided, as have others, lowly or of great repute, that the aim is to adjust desire to reality. A lot of her desires, she realized, would not really be of benefit to her if fulfilled; others she would outgrow. So she began pruning, her brain all the time developing in alertness and in power of analysis. Some desires, she found, might conflict with those of others. There, adjustment was necessary, and only experience and dispassionate consideration would show how much to adjust. Still other desires could not possibly be fulfilled, so it was best to jettison them.

All this, of course, was a gradual development aided by experience, and this was the stage reached by Dorothea at twenty-five. And at twenty-five. Dorothea realized that one is never finished with “growing-up.” The business of adjusting desire to reality must continue to the end of life. Desires are not static. They change and grow. Life is continual adjustment. Throughout history those who have come nearest to real happiness are those who have most ably made this adjustment. Dorothea, even now, has more serenity than many of her contemporaries. Does she realize that she is moving in the steps of the masters of living—Christ, Epictetus, Confucius—and other humble ones who have managed to “grow up” a little more than the rest of mankind?

* * *

Noticed Here and There.

Several bridesmaids lately have been forecasting summer in their hat-brims. Width is the thing, but the correct tilt must be allied to it. Such hats have a Marina air and seem to require the Marina demeanour (unexpected rhyme!), figure, what-you-will, to carry them off with the éclat worthy of such creations.

page 58

A simple type of hat, in a style suited to most of us, was in woven hemp-straw, the brim lined with a contrasting shade and the crown banded with the new spotted ciré ribbon.

Spots, by the way, are dancing before our eyes—bronze or silver beaded spots on sleeves or yokes of hostess gowns, spots accenting cravats or “bibs” worn with the new suits, gay and charming spots on spring tub frocks.

Capes, coats with cape sleeves, or just plain coats accompanying many of the new season's models. The little extra, suits the vagaries of our New Zealand climate admirably. Capes lined with contrast, plaid or plain, are specially dashing. And with your cape wear a hat reminiscent, even though faintly, of the sailor.

* * *

Noticed, also, some smartly permed heads, very neat, very trim, but—un-cared for!—although they are taken to the hairdresser regularly for shampoo and set. These women would be horrified at the suggestion that they neglect their hair, but, judging by its appearance, they do.

* * *

Brushing does not hurt a perm., but neglect of the scalp does. Daily stimulation of the scalp, by brushing or massage, is necessary. Part the hair, and brush along the partings with short sweeps of the brush. Always brush the side and back hair up.

Remember that brushes need washing more often than hair. Hair regularly attended to will soon shine and gleam again, losing that dusty, faded, frizzled look.

* * *

Which reminds me of a little girl I met at my hairdresser's. It was the tinting of her nails I noticed first—a delicate shade of coral. Quite charming, and I didn't object to tinted nails in her. Some time ago, in a tram-car, I saw my first coloured nails—a brilliant red, matching the carmine mouth of a woman who was fighting age, not very successfully. Mentally, I shuddered, and conceived an instant prejudice against tinted nails. Since then, I have modified my opinion, though I still object to it in all but those few who can afford to be impeccable from head to foot, and those others whose job requires the little extra in the way of smartness.

Hollywood, by the way, is focusing even more attention on nails. The latest idea is to apply transfers. Imagine ten little dogs' heads running up and down the keys of a piano, or a hand in no trumps held by ten clubs! I can't imagine the directors approving, can you?

* * *

We all appreciate glass ovenware. This material now fashions a whole dinner service—and it is artistically patterned too.

Watch the new spring goods for un-crushable linens or linen tweeds for the suit which is an indispensable adjunct to your wardrobe this summer.

The most fascinating blouses and vests of lace and net are seen with jabots and bows finishing a V neck. Also in all of the shops one sees charming collars with pleated jabots in net and organdie which make lovely finishes for a Spring frock.

Hats and scarves to match are very popular. For instance, a frock crowned with a halo hat made of spotted silk with a scarf to match can be very smart. In fact, there is no end to “matching” this season—hats and handbags, hats and gloves, gloves and handbags, and so on as far as our imagination will take us.

The new cotton materials are beautiful—the new designs and colourings absolutely enthrall us. We notice among the prevailing colours our old stand-bys of navy blue, brown, lemon, alongside new combinations of these shades, pinky beige, etc.

* * *

A Quickly Knitted Bed-Jacket.

(See opposite page for illustrations.)

Materials required: 11 ozs. 4-ply super fingering wool (or silk and wool mixture), pair No. 5 and pair No. 12 knitting needles. Ribbon for waist, 1 ¾ yards.

Measurements: Length from shoulders, 23 inches; length of sleeve, 20 inches. Will fit a small to medium figure.

The Back: Take No. 12 needles and commence at lower edge by casting on 101 stitches. Work in rib K 1, *P 2, K 2, repeat from * to end of row. Repeat this row for 3 ½ inches.

To make slots for waist: K 10, turn, P 10, repeat these 2 rows for 1 ¼ inches (11 rows). Break off wool and knit next 10 stitches like the last. Continue until all slots are made then pearl one row to join the slots. Now change to No. 5 needles and knit 66 rows garter stitch (plain knitting). Cast off three stitches at the beginning of the next two rows, to form the armhole, then knit two together at the beginning of succeeding rows until 89 stitches remain. Change to No. 12 needles and work in rib for 4 ½ inches (this forms a yoke). Cast off.

Fronts: Cast on 61 stitches and work in the same way as the back. After the slots are made change to No. 5 needles. Decrease on the front edge by knitting two stitches together every seventh row until the ribbing is reached. Cast off five stitches at arm-hole and knit two together at the beginning of each succeeding row until 37 stitches remain. At the eighth row of the armhole change to No. 12 needles and knit in ribbing to match the back (4 ½ inches). Cast off.

page 59

Sleeves: Using No. 12 needles, cast on 61 stitches and work in ribbing for 3 ½ inches. Change to No. 5 needles and work in garter stitch the required length of sleeve. Now decrease one stitch at the beginning and end of every row until four stitches remain. Cast off.

Band for Edge of Jacket: Using No. 12 needles, cast on 11 stitches and knit a band the required length in garter stitch.

To make up: Press on wrong side under a damp cloth (do not press the ribbing). Sew the shoulders together, then sew on band, stretching slightly at the neck. Lightly press the joins. Sew in sleeves, then underarm and side seams. Run ribbon through the slots, allowing the garment to fasten in crossover style.

* * *

Home Notes.

Ways With Fish.

When buying, fish in season should be chosen as it is more wholesome and has a better flavour. The chief points to look for when choosing fish are: Red gills, bright eyes, firm flesh, a fresh smell, and plenty of scales.

Before cooking, fish should be thoroughly cleaned. Remove any black skin and blood by rubbing with salt and scraping. Wash in cold water. Remove the yellow part near the head as it is bitter. White fish, such as sole, flounder, cod and hapuka are the most easily digested. Oily fish—terekihi, trout and salmon—have more nourishment, but are not as easily digested. Oysters have a good food value and are easily assimilated. Cray-fish and other shell fish are more or less indigestible.

To boil fish: Have enough sea or salt water to just cover. It should be just off the boil when the fish is put in. Simmer gently, allowing ten minutes for each pound, and if thick an extra ten minutes.

To steam fish: Place between two buttered plates and steam over a saucepan of boiling water. Allow ten minutes for each pound and ten minutes over for thin fish, and up to twenty minutes over if fish is thick. Add the liquid to the sauce.

To fry fish: Dry thoroughly with a cloth and coat with batter or egg and breadcrumbs, and fry in boiling fat. Drain on paper and serve with slices of lemon.

* * *

Baked Stuffed Cod.

1 ½ lbs. cod, 1 cup breadcrumbs, 1 dessertspoon chopped parsley, ½ teaspoon dried herbs, 1 oz. butter, egg (if liked), seasoning.

Method: Melt the butter and add to breadcrumbs, parsley, herbs and seasoning. Add the egg. Prepare the fish and place the stuffing inside. Sew up. Brush with egg and sprinkle with breadcrumbs. Dot with butter and cover with greasy paper. Bake in a moderate oven for half an hour. Serve with parsley or other sauce.

N.B.—Any other fish, such as terekihi and butter fish, may be cooked in this way.

* * *

Kedgeree.

2 cups cooked fish or tinned salmon, ½ pint white sauce, 2 cups boiled rice, 1 egg, a little nutmeg, sea-soning, chopped parsley and hard boiled egg to garnish.

Method: Mix all together and make very hot. Pile on to a hot dish. Garnish with parsley and sieved yolk and finely chopped white of egg.

Flounder or Sole.

These fish may be grilled, fried, steamed or boiled. They are so good in themselves that the plainest and simplest method is advised. A well grilled sole or flounder is delicious.

* * *

Tinned Foods.

Immediately a tin is opened the contents should be turned out and used as soon as possible. Food put up in glass jars is less liable to deterioration than in tins, but, they too, should be turned out at once. Even fruit, if left in tins, is apt to become a poison. All bulging or rusty tins should be refused, and anything that gives out a rush of air on being opened should not be used.

Tinned fish should be cooked at once after being opened. Sardines or anything preserved in oil are less liable to decay, but they should not be kept indefinitely.