WOMEN'S REALM.

Auckland Star, Volume XXXV, Issue 202, 24 August 1904, Page 10

WOMEN'S REALM.

HOW TO TiIEAT YOUR HUSBAND I (By Sutherland Walker.) ON MAKING FRIENDS WITH HIM. A woman's best friend is, or ought to be, iier iiusoanu. Passionate love may I vva.ue, luay ■oiuiuge, may evea cease as ■ Liiiic loiia on, bai, friendship is tile'one : sure imug which provides a linn foundation as lung as ike euuuies, and wao cau iuiv ii win not per.iidt iv tiie other Wuild, waere there is neither marryuig . nur giviag in marriage? ! lei hußurcde ot women don't allow ; iheir husbajids to be their friends. 6o;no ot-oause they fancy a man has no tune . to listen to ttieir aspirations, and only ; cares ior hia '"little Mary.' , Some bajcuiLae they imd all bhe sympathy of com-puni-onsnip which they nes.d amongst other wuuicn; some because they are | i too shy Lo give or even to invite conli- j clencc; soeiu £>ecar.se thej don't believeI a man (.."11 sympathise with ii woman. | i A girl I Uio* , very well contided to mc j i r<. «,'i',k 'L»il»»ro her wediiiug, '"shu couiclu'i j raakc- a friend ot Tom, though she loved j ' istui evev -o. Then* wv.y, she declared, v. ■ gulf fixed between a man and a woman ■ I which iteiiiiet couhl pass: iheil' idea.-,' their inetca, their sjuip«uJiicd. were in : nine csiaes out uf * ten at variance. | • - Lu;jk,'' slia cried, "at Bertie Joacs anU : ii- 5 wiii'l There isn't r. single point on v,-;iich ;i\f*y ugree, uule-is it b the agree- j ill" to liiier. What would liertic do ; vvkiiom the Old Jingide at the eiub, and I what would she ito without the uerpet* | I lial giri vishor?" "A great di'-i bet|ler," 1 ]ia/..;idfd, but she laughed mc to ; scjrn. Twelve months later I took her in to fii:i<rr; we talkr-'J conventional!- ---: ties iiiil.il we reached t-.iC joint, tnen ; bending a little in my direction, with Rlicrh::y heightened colour, sha remark- J ed: ''I've done a lot of briuge.-bufldinc; since 1 taw you last, and the worst of it is 1 find Tom can sympathies with every. • thing which concerns mc. £r»in a necktie lo a. holiday, while I can't understand, let alone sympathise with, half his in--1 teresfa or worries, or pleasures, and i m making a jolly hard try." Witu nio.-t men (.hero is only a brief period dining which they am capable of being drvout lovers, a flowering season when love puts forth blossfoms, and th>) otherwise ordinary fellow writes poetry :md like a furnace, but ther* , ii .i tone; (tretch of rears during which a nwn i~- capable of being a comrade and a faithful friend. If women realised how inestimably precious this friendship w.is thrr would waste less time bemoaning r.iic loss of the more excitable phases ox love, and. instead of telling themselves that nil was over, would realise that murh \v;is only beginning. "C.i.n iiny good thing over be lost? , ' The blossom falls to make way for ihn : fruit-. Passion rcases, "but friendship remain*. The average man. if you will i jrivt> him a fair chance, is capable of i proving himself, a siaunch. reliable litend, who will make your interests his own, And champion your cause through : thick and thin. Thrre is n-orhing in al! (the wmld <".- ptrmbomlv loyal as a hus- ' bnnd who lovps his wife. T. B.'j young wife is 'lie mn.=t tiresome and trying of gill—fiirgei f ill. untidy, haphazard, but .-wt.-ft tempered and gentle-mannered. • Ine day in a fit of profound contrition, nhe arri'sed herself to T. B. I "I'm :i stupid, good-for-nothing girl, 'and no end of i bother to you." "1 never snid sc" ! "Bur rou mast think it." 1 ' "no, 1 can't say 1 do." i *"~Bnr 1 don't get np and get your brwvkfost ready, like a good wife weuW." i "I iikr making break fs.st." "On. it's your nafenre makes you say tkaf; you icnnw I'm a sore trial to rou." "1 don't know any such nonsense, I think you're just perfect; and if any one comes here and says you are not. I shrill .bundle thorn out of the house in double ijuiel; liin-e. T can tell you." There is another thing which makes a man a .splendid Iripnd, and one, moreover, in whom a. woman may safely contide. He can bold his tongue, and woj men all too seldom understand what the ! solemn promise 'mot to breathe a word ! upon their honour," means, and in an j expansive or forgetful moment the secret leaks out, and often irreparable harm is done. But a man keeps his word when he has it; "upon niv tionour' , means to him that wild hors<»s will not drag a word from his Kps; it is I as safe as if under the seal of the coai fessional. ThiM-e is, moreover, a wonderful sanity about a man's point of view. ITe dons not jump to conclusions as a woman does, nor is he half so fickle in his ! likes and dislikes. Probably it is just I this slow cautiousness which, so exasperates some highly-strung natures, and makes wives cry out indignantly: '-lie does not understand mc, or sympathise with mc." .Many a woman thinks this, and refuses to take her husband into her con- , iidence because he has smilingly told her not to worry herself when Jane is late I in. or Mary has got a young m;in, an-d i never mind if the windows want cleaning ■ and the boy forgets to come ana do thorn. . Just, a parting word of advice, dear lady: Don't exhaust your husband's fund , of KTrnpathy over hiflea Trhich have no i real vroight. or you may rind none availisblp when ycu really need it, and some sore trouble or perplexity places you in ;nT\l of t.ie consolation and encourage- ; rripnt only a friend can give you. Rpmpmbe.r. too, the wise oil adngp, ! "A friend must a friend's infirmiI ties." IVsrin to-day by showing interest ;in his work, his play, his fripnds." his worr)p-: gh-e generously of (-imp, interest land sympathy, and you will find yourI frit one of those happy women of whom Übpfr husbands say as Charles Kinsley I did when a&ked thp secret of his snocess. ""I have a friend." I i ! NURSERY COOKING. i By M. Helen Pillow.) ON VEGETABLES. There is no doubt that vegetables j occupy a very important place in our daily diet. Take, for example, the in- ' crease in the number of those who have ! adopted the vegetarian system. This may be dn-p to economy (though, in the e.;d. I question if it be economy), en- to the b.-hrr in thp id-ea that life may ho p'-nlonjrcd and many discard prpv.->nir-d i;.rr;-br. such n< rheumatism, gout r.nci d>-rrp-in. It is doubfiul, though, whot t.- tiiosp \alio hare bren brought up rip n liberal meat diet, mny with impuni'v immediately adopt the vegrMrian <;. ,-t.srn. It miyht he 4*ti« grn&»Bl\r, bnt KTs-n t\K*n it is Trnwrtein if it 'eenld , lie oenrinned wi*h «impks. Oβ th* other i Miwi, the heaH*ie9>t famiTy I know her* ! I keen vegetarians fmn ehfidtraed, anil

one of them, a boy of eighteen, has never tasted butcher's meat. I have said many times that children get too much meat. Now, I think a system of very good vegetarian dishes might well be adopted and tried; the result would be seen in the health of our little ones. But the bead -of the house must first clear her ; mind of the idee that vegetables are easily cooked, and can be handed over to the kitchenmaid, kitchen-boy, or between maid, as the case-may be. Vegetables require j more attention than meat does, but when they are spoiled they arc thrown aside, because they do not cost much; or, worse still, sent to the table in an uneatable condition, and then the child is told, "Oh! you must eat vegetables— they are good for you." The cook's attention has been given to the meat, and to sweets and pastry, which are not a necessity, but a luxmy, and might well be done without rathfer than spoil the vegetables. Go into .the ordinary household, where you will [find entree.-:, pastry, ami sweets cooked, to perfection, and die s>,up and vegetables are uneatable. Nil wonder the ! poor little children »ay, "Xo vegetables"; and, when they do eat them, svallbw them as quk-Kly as they con. 1 hWe ordinary greens in my mind at this moment. 1 myself grew up with a muttul hatred ol them, but more especially Brussels i pprouts, which to this dayil never eat, unless I have seen them cooked. At I this sedsoii of the year, greens are especially nice, young, and s tender, and iliey contain a valuable constituent, a ! blood purifier, which children need in springtime. ])o nui limit the supply of vegetables, and think two-always suili- ■ t'icnt, one being potatoes. * ON THE COOKING OF GREEN VEGETABLES. Always use a large saucepan to cook the grrens in, for the more water is used the better. Add enough salt to make the water nearly as salt as seawater, and a piece of soda the size of a pea to every Iwo quarts. First soak the greens in cold water, into which has been thrown a handful of salt, this will draw out any insects; then let the tap run on them for some time, put them into a colander and well drain, and, if not quite dry, shake them in a clean tea-cloth, as you would a salad. Now the reason lor this is that if the greens arc put in dripping with cold water it ■will prevent the water boiling for some .'irr.o. and the colour of the greens will be "lost. When the. water is bubbling, put in the greens, a little at a time, *<-> that tho water barely stops boiling, : and boil as quickly as possible, until dicj are tender: u&ualry they sink to the bottom when done. ,Then strain through a colander, and place them under The hot-water tap, or pour a kettle of boiling water over them, to ■ wash away all that objectionable green

water. Now press out all jrater (there is a proper chiiia press for this), melt a piece nl butter the size ,of a walnut in a white enamelled saueqpan, chop up ihe green? finely, toss them in the l-n!,trr. season with pepper and salt. V."hen quite hot, turn into a hot vegetable dish ami servo immediately. So arrange it that your green vegct;it>lcs have not 1c st3ud before sending to table. This method may be applied to all green vegetables. Take Brussels sprouts, for example. Soak them well in cold water, with plenty of salt to draw out any insert.-, remove all outside leaves, dram well, and boil as greens. Then strain them, and have ready another saucepanful of boiling water anrl turn the sprouts into it, stand a rouple of minutes, strain again; this will wash out all the objectionable water. Very lightly to.ss in a colander, turn info a hot vegetable dish, and piaec a little pat of butter on the top. Serve at once. It is necessary sometimes te remind the cook that no green water should be poured down thft sink, as it causes au objectionable smell; but it should be poured on some earth, or on a gravel walk. In a flat, or small kitchen where (he ventilation cannot well be regulated, pour it down The drain, but follow it with a sauecpanful of strong soda water. A crust of toasted bread placed on the top of the greens when boiling helps to absorb the tmell. Boil all green vegetables a-s quickly as possible, without a lid. All root vegetables boil slowly, covered with a lid.

SOME UNUSUAL DISHES FOR BREAKFAST. Breakfast is a difficult meal, and one .it which the most amiable of mankind is apt. to cavil over at times. Remember, in ordering breakfast, to insist on variety, nnri try to avoid the obvious. It is unnecessary to quote the many excellent breakfast dishes, such as eggs on the plate, eggs en cocotte, schnapper stewed in iniliv-, etc.. but here are some more unusnnl dishes. Kidney Toast: Split th« kidneys in two. remove sinews and outer skin, and mince them finely. $*ut some chopped parsley, a little chopped ehallot, with some butler, into the stew-pan, and let all fry together for a few minutes. When done add a tabipspoonful of Worcesterehirc sauce, shake in a very little fine fioi:r. and bail up asjjiin fortwo minutes, so tnet tlip Hour may be well cooked. While baftong, stir in the minted kidneys with salt and popper to taste. Bnfcter some slices of toast, cover well with the mince, and place over that a thick laysr of bread-crumbs with a small lump of butter: place in v quick oven for ten minutes. fc»erv6 very hot. Mushrooms with Kidneys: For this the nusl.rc vms should he thick and dry, ff> that they hold the mixture safely. When the mushrooms are dressed and stalked dip each into liquid butter which hns been peppered and salted. Have ready as mui-h seasoned and minced kidney and Jean bacon as'will fill the mushrooms, Fpread the foreeinent over evenly to make an oval shape as on the under sidpt, of the mushrooms. Brush over ea':h with a beaten egg and place in the oven for ten minutes. Devilled Ham on Toast: Season some haul highly with pepper, flake a mixture of minced parsley, chutney, and bont ' ci* Til" sauce made as follows: Eeil together half a pint-of good espagnolp, a tablespoonful of claret, a teaspoonful of French mustard, a tablespoonful of Worcestershire] with a little enyenr.e or Chili vinegar to taste; 1p; it boil together till reduced, mince the ham. mix with the esuce, pile on tons*, which ie also spread with the "devil -, imxrtrrp, sprinkle over with brpadoTTrmrts. heat up in. th* oven, and serve very hot. Fish on Croutons: Flakft the flesh of a fish frr-p rarefullr from bones, and pound in a mortar with one ounce of butter. TUien fine rub it through a eenrse sieve .md etir it ever the ftre +i*\> a little cream snd a dwh *f pepper M'>l very hrrt. Then piece on eeme frieees of rather thick-butrered toast, ; j&Ed. serve v«y hot.

4 OSTRICH FEATHERS. "Hardly any women who owns an os. trick feather thinks of washing it at home," Henry D. Surblcd tells mc. "S'a» believed the cleaning of the feather in. volves some intricate and difficult pro. cess, and is withal such a delicate mat ter that it can only be accomplished bj> a professional cleaner. But if she only knew it, cleaning an ostrich feather iij not any more difficult than oleamng a bit of lace. All there is to it is thi knowing how, and that is what I'll telj you. "A suds ef soap and lukewarm watej must be prepared, and then the soiled feather should be dipped into it ant) drawn through the hands a few tiinei las often as necessary, until the feather appears clean. Under no circumstance? j should it be allowed to remain in th» J soapy water, just dip it in and then J draw it through the hand to squeeze tht ! water and toup from it before dipping lit in again. If it is very dirty it ought to be washed in two sudsj than, when the cleaning process is over, it must b* I rinsed through several bowls of clear ! cool water, the rinsing method being thi J same as in cleaning, dipping the feather Jin the water and then drawing it through I the hand. J ; "When it is thoroughly rinsed it must Jbe drawn through the hand repeatedly I until it is about dry; then it should b« placed on the thigh and slapped witbf the hand, to bring it out fluffy." That it the whole operation. The fluffiag of th« I feather may require a little practice, and it would be well to clean a poor feather before taking a more expensive on# through this course of home cleaning, ia order that the necessary dexterity, a thing that readily comes to one, may'b* obtained. —"St. Louis Globe-Democrat." SOME USEFUL RECIPES. HEEL BALLS. Mince Alb. beef, loz. suet, and a little parsley; add a few sweet herbs, salt, : pepper, a breakfast cupful of breadI crumbs, one egg well beaten; mix them : all together. Form into balls, fry them jin boiling fat. Serve them with toaatei bread or brown gravy. MINCED HAM. This is a good dish to utUise the email scraps remaining of ham that cannot b« nicely sliced. Chop fine half a pint of ham with half a pint of breadcrumb* (white bread), moisten with milk, add a ; teaspoonful of dry mustard and a little i pepper, put into a saucepan and thor. • oughly heat; just before sending to th* ! table, turn on to a small dish, and sliet I one or two hard boiled eggs as a garnish : over it. Serve hot for breakfaet. VEAL CUTLETS, WITH POTATOES. Mince very fine and fry a light brows one dozen mushrooms, a small onion, : two ounces of ham, and two sprigs of I parsley; then lay in the cutlets, covet ! wtih white stock or a rich cream sauce, ' and stew gently until the meat is tenj derj then lift out, and lay on a bed of ; hot mashed potatoes. Thicken the con- ! tents of the pan, season to taete, flavouT i with lemon juice, and pour over thd ! cutlets. »

FRICASSEE OF RABBIT. One rabbit, 1 onion, 1J pint water, 1, small bunch herbs. 1 blade of mace. Cleanse and wash the rabbit thoroughly jin cold water and salt, cut into small ileal ; joints and put away the head.' Place in a white saucepan, cover with the water, add the onion cut across and the herb* . and maae. Simmer very gently for 1j or 12 hours until tender, but not broken from S the bone. Then take the joints or rabbit lup and strain the stock they have bees ; cooked in. Proceed to make a thick whit* j sauce with it thus: Melt an ounce ol 1 butter, stir smoothly in a good ounce oi ; flour, then add $ j.lnt of the strained! stock, and- stir thoroughly with a whisk until it boils. This will keep it smooth. When it boils add a cup of milk, which will make the sauce whiter. Add a dcsI sertspoonful of finely chopped parsley, ! and season well. Put tack the joints ol \ rabbit to get thoroughly hot through* ' : then serve on a hot dish and pour the '■ sauce over. The fricassee may be garnishod with little rolls of fried bacon anA sliced lemon. HOUSEHOLD HINTS. To renovate black boots: A WOBdei* ful renovator for black boots is mad«r from the yolk of an egg, one ounce ol castor-oil, one drachm of turpentine, twn drachms of gum arabic, and three ouncefl of black ink. Stained Marble: An infallible cure tot soiled marble is this mixture: Two ounces of common soda, one ounce -o« pumice-stone, snd one. ounce of powderert chalk, pounded, sifted, and made ttty paste by adding water. i i Simple remedies for softening »n« i whitening the hands consist in the us* !of almond meal, cornmeal, or oatmeaJ j instead of soap, and then rubbing I them with lemon juice or honey louo» or any similar unguent. Borax water will not only nm ?J* soils aud stains from the hands, but I will heal all scratches and smaUJuirte, By always adding a little borax to W I water in which you wash (enough t* 1 mako it very soft) your hands Will M 1 kept smooth j soft, and white. ! An admirable cold cream is mi J de Jf taking the tallow from a sheep s Jaa> nrys and frying it out slowly on tn» back of the stove, adding a little fW dered borax and a few drops of epin« of camphor. Wben cool perfume win rosemary and pour into a jar. The clove, when chewed, tempo*"*"* destroys the sense of taste. It is tnuf sometimes used in medical t ncU 3 when very bitter or disagreeable meat' cine is to be taken. After chewingj* clove, any unpleasant taste of cod-Uvci. oil. for instance, cannot be perceived. A concentrated solution of taß *"*; made by dissolving an ounce of f made tannin in six drachms of waiw with the aid of gentle heat, gives tnv mediate relief to soft corns, if a PP"~ once or twice a day between the W» after washing. Tannin in powder is w» quite so effectual. _. Whitewash is easily made. *»w pounds whiting, two ounces glue, »»» enough water to make it the consistent of cream. Put the glue soaking m ««■ water overnight. In the morning h«> and stir tratil dissolved. Mix the wnnr ing with a little cold water, thea *« the hot glue. «*,nm Cleansing-balls, to remove ■*»»*"£ cloth, etc., are made by mixing «*«"": two parts of fuller's earth, one part oj pearlash, and enough letuon-juie© |* make it a thick paste- Make into baU* «nd to use, damp the stained spot an» rub with the hall. These ball* will almost indefinitely. v^ nn i«ii A water bottle, that has be«W» stained and dirty should have a few WJ leaves and a tablespoonful of ng put into it. and should then be wej shaken. Rinse out tftoroughly w» •bur water. If the bottle h> »«J •fcained it will be well, to let the £ leaves and vinegar remain in it »T C hours, and it may be necessary to u*a bottle-JflßLsli. - ■-?.--