WOMAN’S WORLD.

Dunstan Times, Issue 2488, 5 July 1909, Page 8

WOMAN’S WORLD.

WHAT’S THE GOOD OF WISHING TO BE? , Who is the woman you want to bed Is it someone you know,' or rather think you know, and whose life you believe is one long vista of bliss? Is it someone you dream of part yourself and part somebody else? If you get envious and give yourself up to wishing and wishing, yor can easily imagine that everyone’s lot is far preferable to your own. Probably yov are not wishing particularly for any one thing. You are mentally demanding everything. And the woman you wish yoi were does not exist. The woman you wist you were is a perfectly happy woman She is a woman whose every desire if gratified—and she is—a myth, THE ATTRACTION OF ACTRESSES. The phenomena of the obsession of mai about the actress is beyond accounting for, exclaims a lady journalist, in despair. II is merely to be recognised as a fact. T is all the stranger because actresses ari not, in reality, the fiowers of their sex Far from it. With her wig off, her make up washed off, and her everyday clothe substituted for the Huffy ruffies of tin stage, the average actress is no whit bet ter looking than the ordinary domestii servant. She is even less interesting an< companionable, for the stage life is th narrowest and most egotistical existence 01 earth, and it is the exception, rather thai the rule, to find an actress who eithe knows or cares for anything but the tittle tattle of behind the scenes. Neverthe less, the actress has only to smile am crook her little finger, and the sons o Adam get up and follow her where eh lists. This would not be so curious i only the gilded youth and the gay ol< “dogs” about town were allured by th painted faces of the stage, but sober men staid, hard-headed, practical, business mei are not immune against that glamor. The; also fall before it. A man may be deacon in the church, and a pillar of so ciety. He may be as domestic as the housi cat, and apparently contented with th kind of wife and children that Providenc has vouchsafed him, when here come along some perky little actress, who give him a glance out of the corner of her eyi and a smile over her shoulder, and, voila the man is done for. FASHION WHIMS FOR THE COMING SPRING. For slim-throated wearers some nove neckpieces show little bows arranged a the top of the stock. Among the fads of the moment is the one of lacing the sleeve all the way uj on the outside of the arm. • The up-to-date cry is, “When in doubi as to trimming try jet.” Where two immense roses appear on tin same hat they are unusually flat ii shape. Two-inch turnover cuffs of velvet ap pear on plain coat sleeves. Wearers of natural colored pongees anc linen suits carry bags and sunshades t< match. Scallops are everywhere; on coal sleeves and skirts, on vest and outlining yokes. Boleros are more novel in shape tluu anything under this name has ever beei before. Many are beautifully embroider ed, and make the great attraction on ; gown of plain material. As predicted some time ago would bt the case, fashion in pursuit of change ha; proved traitor to the Directoire, and hai returned with some semblance of enthu siasm to the mode of 1860. MOST WOMEN CAN’T SHOP. Xo woman should go to the marriag altar till she has first learned the way t( the market, is the trenchant remarl of a wife who knows. The great majo rity of women, she explains, even thosi who have been married and mothers foi years, do not really know how to shop They only buy things. But no younj woman has any right to marry, especiall; a poor man, until she has learned th ethics of shopping. Remember, tha a bargain is not a bargain, no matter hov cheap, unless it is something the pur chaser actually needs. On the other hand it is silly to adopt the attitude of th man in the funny papers and disbelieve in all bargains. Plenty of legitimate one; really exist, and the woman of limitec income, should always consider them. Bu she should understand them. There yoi have it again—she should understand And she doesn’t—that is, the majority don’t. And she is too old to be taught Therefore, teach the children. There is nothing impractical in the ol regular school courses in shopping. Thej should be compulsory, for girls, at least The children should be taught, for in stance, that it is both cheaper and healthier to buy plenty of rice and tioui and meal and fewer prepared foods. They should learn that it is not good taste tc wear pink roses in your hat and holes in your shoes. Moreover, it is not healthy noryeconomical. RECIPES AND HINTS. Pot a Feu. —31b leg of mutton, 2 quarts of water, 2 carrots, 2 turnips, 2 leeks, 1 parsnip, 1 onion with 5 cloves stuck in it, 1 clove of garlic. A bouquet of thyme, marjoram, and bay leaf, 1 small head celery, 1 small firm cabbage, 1 teaspoonlu! of salt and peppercorns. Time, 4 hours. Tie the meat in shape, put in a pot covered with the water, and boil one hour. Skim well, add salt, have the vegetables already tie the leek, celery, parsnip, and carrots together, place in the pot with the onion and cloves, turnips and garlic, the peppercorns, bouquet and a tiny piece of browned sugar (bones of a fowl, or any roasted meat bones are are improvement). Simmer slowly for two lionvs. It is important that it should not be allowed to boil. Wash the cabbage well, cut across the stalk end in four divisions, and lie together, partly cook in boiling water to cover, drain, and add to the pot. Cook about an hour, then lift gently out and drain. Place the meat on a dish, the quartered cabbage round, other whole pieces of vegetable between. Put half a pint of the stock on one side for the sauce, and prepare the rest for the soup by skimming it carefully, adding two tablespoonfuls of sago, and boiling for 15 minutes. Season and serve. For the sauce make one ounce of butter hot in a stew pan, add one yiunce of flour and half a shalot chopped very finely. Brown well, and add a teacupful or more of the meat liquor and a tablespoonful of French vinegar. Let this -boil up, and pour into a sauce tureen, in which has been' placed a few very thin -slices of pickled gherkin. Serve with the meat. Veal Collops.—Cut 21b of_ fillet of veal into squares about 3 inches in depth, beat with a rolling-pin, dip into egg and fine breadcrumbs, to which 1 teaspoonful of curry powder has been add&l; have plenty of boiling fat in the pan, and fry for 20 minutes; when done drain on paper in the oven for a few minutes. Make a sauce with some ‘gravy, a little curry powder, a small piece of butter, a thin piece of lemon rind, thicken with (lour, and stir in the juice of a small lemon. Roil for a few minutes and pour over the collops. Serve very hot. Beef Patties.—A remnant, of cold beef’ ivill make these nicely. • Mince and season he meat, add a. handful of breadcrumbs, uid mis; in two beaten eggs, a very little nilk or gravy, and a tablespoonful of nelted butter. Form into small balls or ■oils and fry brown. The meat should, of nurse, be minced, overnight. Brussels Sprouts and Haricot Beans.— kiak a pint of haricot beans in ,cold ?ater overnight. Next day boil them in orae nicely flavored brown stock. Wash be ■Brussels sprouts thoroughly and trim

off all withered leaves. Lay the vegetables in cold water with plenty of salt for an hour to kill and draw out all insects ; this is specially necessary for tightly closed varieties such as sprouts. Rinse well,’ and place them in boiling salted water. When tender, drain off all the water through a colander. Pile the beans high in the centre of a vegetable dish, and arrange the sprouts round them. Thicken a little of the stock the beans have been boiled in with cornflour, and pour over the haricots. Toby Pudding.—-Stale bread, one pint of lemon or any other kind of jelly. Cut the bread into neat, small dice. Fill a mould or basin rather more than a quarter full of the dice, pour over the hot jelly, and leave it until set. Dip the mould into warm water and turn the jelly out. The jelly packets now so much used do very well for this sweet. Lemon jelly is usualy the nicest, and most of the other varieties are improved by the additon of a squeeze of lemon juice. Baked Fruit Pudding.—Three-quarters of a cup of flour, two tablespoonfuls sugar, two good tablespoonfuls butter, one heaped teasponful egg powder, rub butter into other ingredients and add half a cup of milk. Half fill deep pie dish with fruit as you would for a pie, ai\d spread the batter over. Bake about one hour. Lemon Cake.—A quarter of a pound of butter, one cup moist sugar, two cups flour, two teaspoonfuls baking powder, two eggs well beaten, one cup milk, and the grated rind of one lemon. Beat butter and sugar together, add eggs and milk. Then flour, baking powder, and lemon rind well mixed together. Bake in shallow tins, Icing to be made with juice of lemon and icing sugar. Make it hot and pour over cake. Do not take the cake from the tin till it is cold. To clean diamonds, brush them in a lather of soap, and afterwards rub them with eau de Cologne, and polish them with soft tissue-paper. Mac’s Pudding.—Put a pint and a half of milk over the fire, and when boiling stir half a cupful of semolina, and continue to stir it over the fire for ten minutes; then put it into a mould to cool; turn it out, and serve with jam or marmalade round it. An excellent way of cooking oatmeal or rolled oats is to put two teacupfuls of oatmeal into an earthenware crock, one quart of water, pinch of salt; give a stir, cover close, and cook in a slow oven for two houre. You will find it delicious, and no trouble. If Baby Chokes.—Choking is a form , of danger that requires prompt action. If baby has swallowed a fishbone, and is in danger of choking, use your forefinger in the form of a hook, and even at the risk of considerable pain relieve the little sufferer. To Make a Fire Burn Quickly.—When laying a fire, place half a, sheet of newspaper, torn in four, lightly,in the girate, and take a third of a bundle of dry wood and place each stick in an upright position, dividing them as much as possible with a few cinders. A shovelful of nohbly coal placed on top will always ensure a bright-looking fire. If a finger has been pounded or crushed plunge it into water as hot as can be borne. This will relieve the pain more quickly than anything else.