WOMAN'S WORLD.

Evening Star, Issue 10808, 17 December 1898, Page 4 (Supplement)

WOMAN'S WORLD.

[By Viva ] TO CORRESPONDENTS. "Mr* Keith." —To cure dandruff wasl head once a week in warm water to which t> few drops of ammonia have been added; rinse ' in cold water; then take the yolk of an eg} and rub it well into the roots of the hair: rinse again in cold water, and dry thoroughly and gently with a soft towel. Avoid all clog ging pomades and washes; use ft little of thi very best oil or brilliantine only, and groon the head well, using a very soft brush; a hard brush or comb only irritates the delicate skii and makes the evil worse. " Joan."—l have tried this recipe for home nade blacking: Mix four ounces of ivorj black with three ounces of moist sugar, anc 1 stir in gradually four teaspoonsful of sweet oil. Add to this a pint of beer; stir all well to gether, and put in a wide-mouthed jar for use 11 leather is dull and refuses to take on i' polish, rub the boots over with lemon-juice and then apply the blacking. " Maud."—l have given laundry instructions several times in the paper this year. " Florence."—l have found saffron an excel lent substitute. " Jessie K."—l have just received a fashionable paper about the use of gloves. It says that the " beau monde" is playing with ii fashion of wearing no gloves in the evening and that this is in accordance with the special prominence given to rings and bracelets as articles of attire. HOUSEHOLD RECIPES. Apple Bread.—Take one pound of rav apples to every two pounds of flour, the. l roceed as follows:—Pare, core, and stev the apples till they can be pressed through ; sieve. Then prepare your yeast, and mak' the dough in the usual manner, the onl; difference being that you beat up the apph pulp with the yeast before putting it int. the flour. Allow the sponge to stand fo eight or nine hours in a warm place, the: knead, make it iuto flat loaves, and bake Apple bread requires longer baking thai ordinarv bread.

To make a Meringue Sweet.—Beat twt ounces of sifted sugar into the yolks of si: eggs, and pour over them one pint of boil ing milk. Simmer until us thick as a cu* tard pudding. Place a dish of stewed applein the centre, and pour thereon the custard Finish with a frosting of the whites of th eggs beaten to a stiff froth with powderec sugar. Put in slow oven to slightly brown. French Mode of Dressing Salad.—Fill tht Balad bowl with lettuce and small salading taking care to pull the leaves and not to cu' them. Sprinkle with salt and pepper. Then pour over the whole three tablesiioonfuls o good salad oil and one of vinegar, and tun over the salad lightly with a _ wooden fori and spoon, so that every portion of it nw be brought into contact "with the mixture. To make Almond Icing.—Take one poum of Jordan almonds, three pounds of whin sugar, one lemon, the white of one egg Blanch the almonds, soak them twelve hour in cold water, chop them small, and pouiv them in a mortar, gradually adding tht other ingredients. Spread on cake, and le it stand "three days to harden before putting on the sugar icing. Another recipe: T< two and a-half pounds of very finely ehoppei almonds add three pounds and a-quarter o finest icing sugar. Mix in seven or eigh; raw whites of egg and a teaspoonful of es sence of vanilla, work into a stiff paste, am

use. . Icing.—To two and a-half pounds of lcmj, sugar put seven or eight whites of fresh egg? and half a tablespoonful of lemon juic strained. Work for fifteen to twent; minutes with a clean wooden spoon into ; smooth thick paste, and put on to the cab with a clean knife, and occasionally dippini this into cold water. Cakes should b covered one dav and ornamented the next. Fruit (to bottle).—One gill each of water nnd sugar to each pound of fruit, and screw top jars. Boil together the sugar and water and lay in the fresh ripe fruit, letting th latter boil in the syrup till tender; the; bottle at once, being"careful to fill every jn to overflowing, and close each down v. once. (This is most important.) The tim the fruits take to become tender is a matte of experience, plums, apricots, and gooseterries being ready the moment they boi up, whereas apples, peaches, and pears require longer. This method never fails i the rubber rings are in good condition. A Good Madeira Cake.—Beat half a poum of butter to a cream with eight ounces o' sugar; then add to this, beating well al the time, four eggs (previously beaten til light), with three or four tablcsnoonfuls o •milk, or water if preferred, and lastly wor! an as quickly as possible one pound of tloui which has been previously sieved, with ; teaspoonful of baking powder. Have read; two plain cake tins lined with butterei paper, and little more than half fill these witb the mixture, as they should rise freely. La\ a couple of strips of candied peel on the top dust with a little castor sugar, and sprinkb the top lightly with a very little water The success of this cake depends almost en tirely on the beating and firing. If th( cakes are shaken, or the oven door sud denly opened before they are properly se: on the top, the-- will fall in the middle ain 1 Boddea; while if not sufficiently beaten they are pretty certain to be full of greasy strips Of course, - ou can make them richer if yoi> like, and if they are to be kept you will fine' it an improvement to very nearly double tht quantity of milk or water. A little brandy is good. Lemon Souffle.—Five tablespoonfuls o' castor sugar, five yolks of eggs should bi well flavored with the juice of one lemon and one lemon rind. This should be well stirrec and mixed up for quite half an hour. Then add the whites of five eggs which you have beaten un until they are in a hard snow. Thia souffle should be baked in a brisk over, for quite fifteen minutes, piled up in an ordi •nary -pia'dish. This dish should be served up as soon as it is cooked. Chocolate Pudding.—To make this deli cions pudding you must first of all dissolve three ounces of the very finest chocolate : n half a pint of single cream. This process has to be done on the fire. When quite mixed, let it get cold, and gradually add and mix with it two spoonfuls of flour and two ounces of castor sugar. This should be done on the fire, and mix until you have a thick batter. Let it cool. In another basin you should stir well up two ounces of fresh butter with five yolks of eggs, and when thi> is well mixed add the cold batter and mix all jvell up together. Then beat up five whites of eggs to a stiff froth, and add to the above •slowly and lightly. Twenty to twenty-five -minutes baking in a souffle dish complete* it. Essence of coffee can be used instead of .chocolate. Chocolate Sauce for Boiled Puddings.— Cut up two ounces of good plain chocolate into small pieces. Put it in a small stewpan with two tablespoonfuls of hot water, and mix it over a slow fire till it is a smooth •paste. Add two ounces of castor sugar and three-quarters of a pint of hot water. Put one ounce of cornflour in a small basin, mix it with enough cold milk to make it as thick •as thin cream, and see it free from lumps. Pour this into the water, etc., and stir over fhe fire till it boils and thickens. It is then •ready to use. I think some of my readers wouid find it very convenient to keep by ■fhem a toottle of horse-radish powder, in case Tnorse-radish sauce is required in a hurry. Naples Pudding.—Cut about six penny *ponge cakes in halves, or any stale plain cake will do. Spread the pieces of cake over -with a little jam; arrange them in a pile on a glass dish. Put two ounces of oaf sugar in a clean saucepan, put the pan on ihe fire, and let the sugar melt and turn a dark brown. Then add to it half a ■pint of milk, and stir over the fire till the milk turns a pale coffee color; then strain it into a clean pan. Beat up two whole «ggs, add them to the warm milk, and •cook gently over a slow fire till the custard •thickens, but on no account boils. Stir it -all the time. Then let the custard get nearly cold. Now pour it right over and all around the dish. Sprinkle a very little cocoanut on the top, and serve cold. This is a delicious cold sweet.

Medlar Jelly.—This is less common than .ihe other two kinds just given, so I advise -those who like out-of-the-way dishes to try, it. Procure the desired quantity of very Tipe medlars. Put them in a bright, clean ■pan, with just enough water to cover. Boil •gently till quite soft, keeping thtm well, stirred. N«xt pour the contents of the pan on to a hftW sieve, with a basin underneath. •Letat-*tand tiM the juice has run through. I*re»s the juice gently now and then, but do not press the pulp through. When this is done measure the juice back into a, clean •pan, an* add to each pint of juice one pound rf #i«d -Joaf sugar, and skim

till a little "jellies" firmly when cooled on a plate. Bottle and cover tightly.

HINTS. If a veil is rolled each time after wearing it will last much longer. A piece of an old broom-handle makes a good roller. Soiled Gloves.—Milk is a very simple cleanser for these. Take a piece of soft flannel, dip it in milk, rub a little soap on, and clean the gloves downward from the wrists to the tip of the fingers, turning the flannel as it gets dirty. It is best to do them on the hands. Dry in the shade. A Cure for Headache.—Bathe the temples and back of the neck in very hot water to which a little eau de Cologne or vinegar has been added. Then lie down in a darkened room for ten minutes.

Try this plan:—lf you rub your hands with salt and vaseline before washing, you will find no difficulty in getting them clean. " Prevention is better than cure," however, so use gloves for dirty work. You cannot expect your pastry board to keep nice and smooth if you scrub it with a hard scrubbing brush. Wash it with a soft flannel, sand, and a little soap if it is very dirty, always rubbing with the grain. Well rinse and dry in a shady place in the open air.

To keep Mountain-ash Berries. —lt is quite easy to preserve them. Gather them when dry, arrange them in deep jars, pour enough strong brine over them to cover them, and seal the jar, or cover air-tight till wanted.

After taking medicine try taking a few drops of lemon juice. This quite removes •my unpleasant taste. To Freshen Green Vegetables.—Cut off the end of the stalk, and soak three or four hours in water to which a little salt has been added. If shoe-laces are rubbed with a little beeswax they will not come untied. Try it, md so prevent that slovenly appearance. Burnt Saucepans.—Don't scrape these unless absolutely necessary. Fill them with cold water, changing it occasionally and removing the softened parts. Enamelled saucepans may be nibbed with frriek to remove the stain if it will not yield to the other treatment.

To Prevent Knives Getting Rusty.— Thoroughly clean, roll in brown paper, and then in a piece of flannel or old Maiiket, and keep in the driest cupboard you have. Of course the ones in daily use will not need this treatment.

When stoning raisins rub your fingers with a little butter, and the raisins will not stick to them.

How to Treat New Boots.—Rub a littlo vaseline well into the kid before using. This softens the leather and makes it last much | longer. Warts on the hands may be removed by rubbing daily with a freshly cut raw potato. A piece of raw beef used in the same way sometimes has the desired effect. ,

Washing White Silk Handkerchiefs.— ' Soap should never be rubbed on the hand- ! kerchiefs themselves. Take a lather of ; soap and water, soak them in this, let soak for half an hour, then wash with more soap ; and rinse in the usual way. If treated in , this way they will not turn yellow. WOMEN IN BOATS. A perfectly candid and ingenuous report of the Hammersmith (London) Girls' Sculling Club, which has completed its third season, has been issued. The 'Daily Telegraph ' says that it is very pleasant reading. The Committee state that they " can honestly say that, during the past two seasons, the original purpose of the club—to give healthy exercise and innocent amusement to hardworking girls —has been thoroughly and | happily carried out. On every possible | evening, after working hours—say, 8 p.m.— ' boatloads of girls and men have had a refreshing paddle and song on the quiet river, under the starlit or moonlit sky or the dull clouds. On every Sunday, when the tido ■erved—and sometimes against the tideparties of from ten to twenty, thirty, or even fortv, have sculled to Richmond or Canburv Igland, Kingston, for dinner and 1 tea on'the bank, and have brightened, singing, and happy home." The Committee frankly say " that some engagements and a few marriages have resulted from the :lub's existence," and as a " special incident" they record with apparent satisfaction that the introduction of men as honorary members of the club has been a great success. "The sexes are made for one another," they say, " and their intercourse, under fit regulations, cannot but work for ijood. In the club this has assuredly bcon the case. The men have proved most helpful and generous ; they have willingly undertaken the hard work of getting the boats in and out, and of doing the heaviest part of the sculling ; they have painted and varnished one of the boats (The Lovers) ; l hey have often given the girls dinners and j teas, and have helped in washing up ; they { have added zest to all social pleasures, and advised and aided in all business and other troubles. They have not even scolded the j girls when they were lazy or late, or did . 'not pay up their subscriptions." There is ( mother interesting paragraph, which ac- ! knowledges the fact that a broad outrigged j single sculler, or " lovers' boat," in excellent condition, " to carry two," has proved the most popular and most often used of the club's fleet.

STRANGE LAPSE OF MEMORY. The ' Musical Courier * tells a story of a voting American musician who arrived in Lo"ndon in September. He was shown to a room at the top of a fairly well-known hotel, and, being worn out with travel, he retired with his wife. During the loneliest watches of the night he awoke, and found himself alone. He became alarmed. He rang for the porter, but no answer. After an hour of anxiety he dressed and groped his way through innumerable passages until he reached the office downstairs. The musician explained to a sleepy clerk that his wife was missing. The clerk rang for the night porter, and to him the lonely man told his tale. When he had finished the porter rumbled out in a grumbling bass: " There's a lady in the ladies' room who's been crying for the past two hours. She can't remember the number of her room, and she's forgot the name of her husband."

EMPLOYMENT OF WOMEN IN GOVERNMENT OFFICES.

The increase in the number of women employed in the savings bank department of the English Post Office has been going on steadily. In July last it was 802 ; in October 1,047. In the Receiver and AccountantGeneral's office there are 202 girls, and in the postal order branch 301, the number in the latter department rising in July from 255. Women clerks were introduced into the money order branch in February last, and the success of the experiment is beyond question. The General Post Offices in London, Dublin, and Edinburgh employ about 4,000 women. There are two female medical officers in London, the chief of whom receives a salary of £3OO, rising by annual increments of £2O to £450 per annum. The secretary's office, the London postal service, the postal stores, and the telegraph stores are now the only departments from which women are excluded:.

AN EMPRESS'S LAST WISH, When the late Empress Elizabeth of Austria was staying at Nauheim the Empress Frederick, on a visit to her, gave her a vivid description of her garden at Friedrichshof, near Cronberg, which had been laid out according to her own ideas. It is no longer than It is broad, and is enclosed by a high wall, in which there is a sculptured niche and fountain, like those we see in the Old World gardens .of Central Italy. On either side of the garden an immense pergola runs from the house to the wall, lofty and light and overgrown entirely witjjt roses— Malmaison, Mareshal Niel, Noisette, trnd others. The garden is laid out in terraces, and, with the exception of a broad middle avenue and a lawn before the house, is planted with rose trees of all kinds and all colors. The Empress Frederick gave the Empress photographs of this garden, which she sent to the Emperor, asking him whether he did not think the idea charming, and whether he had any objection to her having a similar garden laid out at Lainz. She never had a definite answer to that letter, and now the Emperor (says the Vienna correspondent of the ' Daily News') has given orders that the garden at Lainz is to be laid out exactly like that of Friedrichshof without delay, as the realisation of perhaps the. last wish the Empress ever expressed. By next spring the gardens of Lainz will be as the Empress would have wished to see them.