WOMAN’S WORLD.

Dunstan Times, Issue 2675, 21 July 1913, Page 8

WOMAN’S WORLD.

For Crowing Children. Plenty of good brown bread, potatoes in various forms —not fried —milk, and light, nourishing soups are needed by growing children. Nor must these articles take the place of good roast meat. A child’s sense of hunger is a sharp reality, and he soon becomes faint with it, says Health. Children grow more between twelve and seventeen than they do in all the after years, it is in this time that bone and muscle, nerve and energy are to be manufactured and stored up against middie life. Death of a Woman Doctor. Dr Caroline Farrier, who was of English descent, has just died at Zurich, at the age of 71 year's. She is believed to have been the first woman doctor in Switzerland to take her University degree in medicine. At first she met with much opposition from her male colleagues, and it was many years before she got together a practice, as people seemed to have no confidence in a woman doctor, in spite of the fact that she was fully qualified by examinations. Mine. Earner persevered, and during the last twenty-five years she had a large practice among women and children in Zurich. She was a well-to-do woman, and charged nominal prices for consultations, and did a groat deal of good among the poor. German Birth-rate. The outcry in Germany against the decrease in the birth-rate has been calmed by the publication of official statistics showing that 39 more babies in ©very RXX) live through their first year than was, the case ten years ago. In large cities the number save© reaches a much higher figure, a gratifying result of the successful campaigns for ‘‘baby-saving” waged by State, municipal, and private organisations, through which have been established milk depots, baby clinics, free nurseries, and supplies, and plentiful instruction and assistance to mothers n the care of infants. In small cities the percentage of babies saved is lower owing to the lack of organisation. Cookery Professors. In many of the large domestic science colleges in America, where thorougli training extends over several years cooking is done both by electricity and gas. Each student has her own private stove and her own store cupboard. The kitchens are called ‘‘Laboratories, and bv the time the course is finished, the science degree which is given rank with that of a B.Sc. in any other de partment of the university. A largo number of those who take the whole training become professors and teachers themselves in turn. Others, howevei, turn their degrees to account in other ways, and—if talented business women as well —mao' make small fortunes ’n running restaurants. Needlework in Education. That instruction in needlework is of value in developing character in school girls is the thesis of an article contributed to the School World by Miss Hilda Skinner, of the Roan School for Girls, Greenwich. “After seven years experience,” she says, "my opinion is that in good needlework a lovo of the beautiful can bo developed by contact with pretty things in a happy atmosphere—that a girl may learn many lessons which will stand her in good stead when she enters the industrial world; that she may gain a belief m her own powers without being overconfident; and, lastly, that she may find herself the happy possessor of that infinite capacity lor taking pains, which is a sure road to a full and useful life ’’ Censored Dances, Mr Gaynor, the Mayor of New York, has taken, says the Standard correspondent, drastic action to end all "turkey trot” dancing in Now York City by forwarding to Albany a Bill for introduction in the State Legislature prohibiting all public dancing in New York City except in places licensed by the Mayor. At present hotels containing at least oil bedrooms are not compelled to possess dancing licences. Reports have been received from the Rolico Department that “afternoon tea” at many of these hotels is developing into a licentious occasion for "turkey trotting” and “buniiv hugging.” Many Broadway restaurants darken their rooms during tea time and turn cm artificial light, to give tho impression of night, and permit the guests to go through dancing stops chat would prove sensational on a music-hall stage. Electricity and Beauty. Electricity has been caught and harnessed by tho up-to-date beauty specialist, and, if it achieves all that is claimed for it, old age will have few terrors —externally, at least, for womanhood. For instance, wrinkles can be removed by tho electric wrinkle remover. Electricity, too, will smooth out the crease in the neck, it will make hollow cheeks round, and fill in the "salt cellars” of the neck. Conveyed to tho scalp by means of a hair brush, electricity will invigorate the roots and make the hair grow. It will remove superfluous hairs from the face, and, host of all, the electric hath vyill rejuvenate ilio system and give vigor to the constitution. Next to it in utility cames the hair-brushing by electricity, which invigorates tho scalp and keeps tho rain from falling out. It also brightens up hair that has lost its gloss through illness. High Collars and Headache. A well-known Viennese doctor quite accidentally discovered that high collars produce nervous headaches among both men and women. He noticed that all his patients who were troubled with headache and giddiness wore a high and rather tight collar, which compressed tho nock. When this was removed and not worn for some days tho headache disappeared. It is just the same with women who wear high collars, bones, or stiff neckbands, or the high linen collar; if they are troubled with giddiness and headaches they will probably gain immediate relief by changing to a lower and easierfitting collar. Women in the Feudal Ages. The feudal age would seem at first sight to be the period of history when, if at no other time, the physical force argument might bo logically advanced in favor of the subjection of women. In a state of society in which all! political rights depended l upon the tenure of land, and in which all the greater landholders were tenants by military service—when the bearing of arms was tho first and most important _ of the duties of citizenship—there might be thought to have been some slight just - fioation for the exclusion of women from political rights and duties. Legally, the position of women followed this tendency in the higher ranks of society—in those, that is, of the tenants by knight-service. The marriage of '• wonnln holding lands on such terms wac ( entirely under the control of her feu- , dal superior; be could oblige her to re- . marry, if left a widow without sons of full age, so that in tho person of her husband he might bo provided with a suitable lieutenant to lead her levies into battle; and even if she had a son i old enough to perform this service, she i

was probably expected to surrender her lands into his hands, although they might be her own speciaU heritage, and content herself with her dower. Such, indeed, was the theory and common practice; but in the numerous cases in which a woman showed! herself fitted to fulfil the very arduous duties of the aristocracy of her time, she had frequent opportunities of enjoying its privileges. Margaret L. Greg, in the Englishwoman. Waistcoats for Women. French women are following the masculine fashions more closely than ever this spring, and one of the" novelties seen in the Bois de Boulogne and at tiie horse show in the Grand Palais is a colored waistcoat of flimsy material. Jt is cut with a daring and freedom of which no mere man tailor could be capable, the Paris correspondent of the Mail states, and is adorned in most eases with a double row of mother-or-poarl buttons. Quo brown brocade pattern looked very well on a brown and white shepherd-plaid dress. This waistcoat was worn with a loose-fitting jacket and had a decollete effect when madame took off her jacket at tea time. Tunics. The choice is large. Some are part and parcel of the short-waisted bodice, and descend to the knee. They are , simply straight all round, edged" with embroidery; when the season permits, with narrow fur or fringe. Some are straight cut in front, hut descend to the back beneath a sash in the point 1 almost reaching to the hem of the skirt. Others are in soft material, cut straight round, reach to the knee, the ’ lower edge folded under and trimmed ; in Vandykes above, with chenille or feather bordering, and the tunics are often combined with drapery. They ■ give breadth to the figures that are > too slender. It is possible (says the Queen) by means of the tunic to cor- • rect the proportions of figure that are not quite perfect. Some of the em- ■ broidery on them savors of the bar- • baric. i • Season’s Fabrics. Flowering patterns promise to h© one of the successes of the summer. Silk epougo will bo seen in soft, vague flowery colorings, and in this guise ! will probably bo made up into suits 1 together with plain cloth. This new epongo (says the Gentlewoman), which ' so closely resembles Turkish towelling, ■ will figure, too, as a trimming and col- • lar facing. Silk whipcord is another luxurious tailor fabric which will make i up well in the severely elegant sort of way, with nothing but manipulations and buttons of its own material. These > elegant tailor-mades pave the way very i prettily for accessories, for the knot of • flowers for example, or the dainty net . jabot. i RECIPES AND HINTS. 1 Stewed Ox Cheek. —Ingredients: An ox cheek, two quarts water, three carrots, one small turnip, three onions, one head of celery, a small bunch of sweet herbs tied in a piece of muslin, seasoning. Method: Soak the ox cheek in cold water for three or four hours, wash it, and then cut into neat pieces. Put these in the stewpan with the vegetables, all cleaned and cut small, and the herbs, and simmer slowly till the moat is quite tender., Take up moat and vegetables, thicken and season gravy, and pour it over. Dry Curry of Vegetables.—Slice four onions, fry in two ounces of butter till nicely browned. Then put in half an ounce of curry powder, some cayenne ' •pepper, some "thyme, and oars ley. Fry these altogether, add half a pint of water or brown vegetable stock, and the juice of one lemon. Let it cook till tlio mixture is quite dry, taking care that it does not burn, when you mix iu one and a-half pints of cooked vegetables, broken up small, using any. tiling you may happen to have, such as cauliflower, carrots, etc. Stir these all in, and serve in a wall of rice, garnished with slices o fhard-boiled egg and strips of chilli. Celeri a la Duchesse. —Cook some celery slowly in equal parts of milk and water, season with salt and {Kipper ; ’ when cooked, lift out, cut it up, and ' place a layer of it in a fireproof dish, 1 season with salt and popper, and moistening with some bechamel or any good white sauce, and continue these layers until the dish is full, taking care to raise it up in the centre; strew it rather thickly with grated Parmesan cheese; moisten it with some oiled ’ butter, and put it into the oven for ten minutes, to color nicely. Cabbage a la Creme.—Drain a boiled cabbage, cut it up small, put it into a saucepan with one ounce of butter, one gill of cream, and a seasoning of pepper and salt, stir it altogether over the lire till thoroughly hot, then turn it out on to a hot dish, and serve with fried croutons. Celery Souffle—Wash some celery well, and remove all the outside parts, and cut up half a pound, put it in cold, salted v water, bring this to the boil, take out the celery and drain. Put the celery into a pan with one and ahalf gill of milk, half a bay leaf, a blade of mace, a slice of onion, and boil it all till tender, then sieve the celery. Put on e gill of water and one ounce of butter into a pan, with a pinch of salt; directly this comes to tlier boil, stir in one ounce of flour, stirring it well with a wooden spoon for two or three minutes, put in the celery, and just remove the pan for a little, add iu one ounce grated cheese, and the yolks of two eggs one at a time, and" one whole ogg, and finally the whites of two eggs beaten to a stiff froth. Have ready some papered souffle cases, fill these three-quarters of the way up, bake in a hot oven for ten minutes, and serve. Vegetable Marrow Chutney. —Slice up four pounds of vegetable marrow, weighed after it has been peeled and seeded, and place it in a deep pan, sprinkling each layer with salt as you •proceed. Leave for half am hour, then drain off the water which wli have formed. Put three puts of vnegar, four ounces each of ground finger and mustard, half an ounce of tumeric, and throe each of the following:—Cloves, shallots, and chillies, the last two finely chopped. Boil for half an hour, pack into bottles, hut do not tie down until the chutney is quite cold. To economise coal take old newspanel's, about eight at one time, and roll them up as tightly as possible, binding the end 1 with wire to prevent o coming undone, and plaoe on the fire. These rolls burn like coal, and give out a groat heat. The wire can be used over and over again. It is quite easy to prevent a door from banging against a wall. Take an old cotton reel, put a bit of wadding round it, and cover with a dark material as near the color of the carpet as possible. Pass a long brass-headed nail through the reel and drive it into the floor a few inches from the wall. As a substitute for firewood, take a sheet of newspaper, fold ilt in half, twist it tightly, and then place the ends as though tying a knot, leaving a hole in the centre through which air cam pass. Place several of these one on top if another, with two or three sticks to ‘ steady the coal, and the fire will burn as well as if a bundle of wood had been - used to light it. I