Home Circle.

Alexandra Herald and Central Otago Gazette, Issue 1212, 17 December 1919, Page 3

Home Circle.

TO-DAY. We shall do so much in the years to come, But what have we done to-day.' We shall give out gold in a princely sum, But what did we give to-day-? We shall lift the heart and dry the tear. We shall plant a hope in the place of fear, We shall speak the words of love and cheer. But what have we said to-day?

We shall be so kind in the after while. But what have we been to-day? We shall bring to each lonely life a smile But what have we brought to-dayV We shall give to truth a grander birth. And to steadfast faith a deeper worth. We shall feed the hungering souls of earth, But whom have we fed to-day? —Nixon Waterman. BRIDE BIOGRAPHED. From Melbourne comes news of the up-to-date wedding. A recent bride received a perfectly unique wedding gift in the form of several hundred feet of picture film showing her bridal pro gress from the church door to v the hotel where the reception was held, and her departure for the honeymoon. Simply up-to-the-sccond, that, isn't, il ? remarks the correspondent of the Adelaide Observer. Hers was an unusual wedding altogether, for she was gowned in white and gold, her train of <;•>.)!:.'.'lt.' being embroidered in gold tissue thread and pearls, and the veil fixed by a classic wreath of gold Knives; gold lissiir shoes were worn, raid instead of the orthodox while po---y. mii' carried a sheaf of i>ink stocks, nn.' would not be surprised to hear of <•> up-to-date a bride going off on her honeymoon in an aeroplane

FIRST BARE LEGS. PToOKIXGLESS GIRL OF LONDON ■ WALL. •1.-..-K:" cried On? girl, suddenly. •Wh'-r-v WhafV" asked her friend, startled. "In fn«nl of voii—that woman: she's got bare legs!" And so she hud —shapely, pinkish•.'.iili..- Ices and feet slipped into white suede shues. People coining towards her appeared t'.> notice nothing unusual in the appearance of the nicely-dressed young woman: but Hie attention of the -til who followed her was attracted by l>iv sharp-cut look of the unclothed ankle, ami (he unusual appearance, of lhe upper part of the heel. It was a hut day. and every woman knows the price of >ilk stockings is dreadful, and they wear into holes every minute. r-'!iil. hare legs -and in London Wall, »acred to business! It was Paris that started the fashion. There bare legs have been hailed as a sensible protest ntrains-t the excessive cost of livinpr. Stnekingb'ss actresses in New York, by way <>( compromise, stencil a pattern on the legs.—Daily Mail. HOUSEHOLD HINTS. Helpful in Embroidery. it. when embroidering with silk or doss, or handling silk of any kind, you ilnd difficulty in keeping it from catching "ii your fingers, moisten your hands with a little vinegar. This will make them smooth, and you will find that yon can work much better and faster. A Flower Hint.

it, is a positive fact that if the stamens are removed from the centre of Kaster lilies, the lilies will last much longer, the reason being that the stamens use the strength of the flowers to mature, whereas if they are removed the strength is used in prolonging the life of the lily. Uses of Turpentine. Turpentine is excellent and soothing when applied to scalds and euts. It will take the inkstains out of muslin when added to soap, and alsoi help to whiten clothes if added to them while boiling. Furs that have become greasy in wear can be rubbed with turpentine previous to cleaning them with bran. To clcau a tiled hearth, use turpentine nibbed on with a flannel. It is excellent for removing tar from, the skin us weil as from material. To Make a Macintosh. Make the coat of any material preferred, strong unbleached calico being the best. Having linished off the coat, lay it pieee by piece on a board, and rub it with a piece of beeswax (pure). Go over every inch of the garment, and then iron with a very hot iron, and brush witti a hard brush while still warm. This is very effective if perfectly done. Another rubbing with wax and ironing will give it a perfect tini-li. RECIPES. Cheese Scones. Take one egg. one cup of milk, half cup warm water, one heaped cup Hour, "(uarter cup of crumbled cheese, saltspoon salt, one and a half teaspoons baking powder. Mix all together. The batter should be thin enough to drop from the spoon, but not too thin. Hake in patty pans, and split and butler while hot. These scones*are simply delicious if served hj"! for lunch or afternoon tea.

Apple Cheese Cakes. Make a cupful of thick apple, sauce. :<U(I beat perfectly smooth. Sweeten hiul add the gralcd rind of half a lemon. Itemove fi-i.ni the lire and stir in twu eggs well beaten. When proper!} mixed, add 1 ofc ground sweet almonds, and let stand on one side to cool. Line a number of patty tins with a good paste, then lilt three quarters full with ill'" apple mixture. Hake in a quick ••ven and '-at when cold. Marmalade Sauce. Take half a pint of water, 'i leaspons eornilour, 2 tablespoons marmalade, 2 teaspoons sugar. Boil 10 minutes and strain. This sauce goes well with most steamed puddings. Fruit Salad and Junket. Any kind of fruit such as oranges, bananas, apples, pine-apples, damsons, etc. Pick the fruit, peel and core the apples, and cut all into cubes. Stone the damsons, peel the bananas and oranges, and remove the pips. Make a syrup by boiling- 2 tablespoonfuls of glucose and with * gill of water and 2*

grain tablets of saeehariu. Boil till slightly thick and add i wineglass ful of marsala. Arrange, the fruit in a glass dish and pour the syrup over while hot. it should be put over the fruit with a spoon, coating it all well with syrup. Any fruit juice can be used in place of water to make the syrup, and a few choped almonds or huts are a great improvement. Junket: Warm one pint of milk to about the heat of new milk. Put into a glass dish, and&dd a teaspoonful of rennet. Stir round on'ee or twice and leave it to stand. Grate nutmeg over if liked, and cat with sugar or the fruit salad.

Apple and Rhubarb Jam. Take 2 lb of apples, 1 lb rhubarb, i[ lb of sugar. To every 10 lbs of fruit allow a teaspoon of cayenne' pepper and two tablespoons of vinegar. ll' jam is 100 stiff, add a little water.