WOMAN’S WORLD.

Evening Star, Issue 10931, 13 May 1899, Page 4 (Supplement)

WOMAN’S WORLD.

[By Viva.] TO CORRESPONDENTS. ■“South Dunedin.”—Now is the time for Ridding red cabbage. Take off the outer leaves and throw them away, then dry the leaves for use with a dean drv doth up in shreds, put in a deeTblffi SrfnkfeS han , dfuls of salt according P ut a Plate on top of the cabbago wjth a weight to press it tightly then in the morning drain off the water. Place in raw will°d r ol J^; Vlth C °* d foiled vinegar (or Ker to taste ’ cloves, and gin-to-be ready f ™ e . ak ° a m ° nth or six weeks „„ A T '' l , bel ; “To decorate flower pots: If they al„ ~n ! e( - for ouWoora . take Portland ceinobMm' 1 ff lx Ifc thick. Cover the pots an nch thick all round, mid then push in pieces of broken pots, shells, bits of stones, or anything else, according to fancy. When the whole is aiVht gl d Tf°H Pn i nfc th ?. CC!nout which is still in s!ght. If the decorations are for indoors use putty instead of cement. “moors, use J ,I T ;” will fm(l what she requires in hints.” tUrday 3 supplelucnt > amon o recipes and

household recipes. Date Pudding.-Take half a pound of flom, quarter of a pound of beef suet (sirred veiy fine), dates (stoned and chopped) a quarter of a pound of sugar, a little salt and nutmeg, a teaspoonful of baking powder two eggs, and a little milk. Mix all well together, and boil in a mould for two hours. Serve with melted butter. taonCkrakss.-Put half a pound of but c in a saucepan to melt, and add to it half n pound of fine sugar, six sponge finger biscuits grated fine, the juice and giated rind of four lemons, and three beaten tiliPiT dd tbe e SB s last. Stir over the fire till the mixture turns thick, then pour into j.us lor use. Line some patty tins with a nf C c P ’ lff If 816 ;, make a hole in the centre of each, fill with the lemon curd, and bake ni a quick oven. Some cooks add the curd alter the pastry comes out of the oven, instead of baking it. In this case, you must press a crust of bread into the centre of each patty to preserve a hole. German Pudding.—Boil j n a saucepan a quaner of a pound of rice in a pint of new milk , add a dessertspoonful of sugar, a pinch ot salt, two ounces of beef suet, chcpred fine, a quarter of a pound of sultanas, two «ggs well beaten. Mix well, pour into a pudding basin, and steam for two or three hours.

Rice Meringue.—Boil four tablespoonfuls ot rice in a pint of milk till it is tender, or a little more milk, if needed, to keep tie rice nice and moist. Beat the volks and whites of three eggs separatelyadd one t.iblespoonfnl of sugar ami a little , ssence of r a A° t H e , - v , olks ; beat the whites to a stiff froth, add three tablespoonfuls of castor sugar and one of arrowroot, then drop in gradually a teaspoonful of vanilla. Put the yolks m a pie dish, add the rice, which must be milky, and mix well; then put the white on the top, making it look as rough as possible ; put into the oven for a few minutes to harden, let it tinge a delicate brown, nrd serve.

Bread Pudding Steamed. Required: Bread, butter, sultanas, candied peel, nut>neg, sugar, two eggs, and a pint of milk. Vnt and butter some rather thin slues of ru ’ 8J- ease 11 pudding basin and put in the bread, strewing some sugar, sultanas, peel, anil nutmeg over each layer. Beat the eggs well, and strain them into the milk ; pour all over the bread, and leave to soak for half an hour ; .steam for one hour. Serve ■u ith custard sauce. This is lighter and nicer than the ordinary baked bread-and-butter pudding. Chocolate Cake.—Take four ounces of butter, four ounces of flour, four ounces of chocolate, a teaspoonful of essence of vanilla, 'hree ounces of sugar, half a teaspoonful of baking powder, four eggs. Cream the butler ; add the sugar, eggs, finely-grated chocolate, vanilla, and flour. Bake in a moderate oven for about three-quarters of an hour. Beef Olives.—Take a pound or less of thick rump steak, some sausage meat or forcemeat, a pint of stock, thickening of flour and butter, a few drops of lemon juice, pepper, and salt. Cut the meat into tbin strips ; lay a little sausage meat on each and roll it up ; tic securely with string. Put them into a saucepan with the stock, cover closely, and simmer for about two hours, or until the meat is quite tender. Take up the meat, remove the string. Thicken the gravy with flour and butter, season with pepper, salt, and lemon juice ; strain and pour over the olives. .Serve with a border of mashed potatoes.

Oranges in Syrup.—Make a syrup with a pound of lump sugar and half a gill of water; boil well. Add a wineglass of rum, if not objected to ; otherwise, any flavoring may be substituted. Peel the oranges very carefully, pour the hot syrup over them, and leave till cold. Turn the oranges, boil up the syrup again, and pour it over them. Servo when cold.

Mutton Cooked Like Venison.—Remove the skin from a loin of mutton; put it in a stewpan,with turn onions stuck with cloves, six allspice, six peppercorns, and sufficient stock to cover the meat. Stew for an hour ; then turn the meat with the fat side down, and add two glasses of port wine, two teaspoonfuls of walnut pickle, and two of anchovy essence, also a little cayenne. Stew for another hour. Take out the meat, cover with bread crumbs, and brown before the fire. Remove all the fat from the gravy before serving. Send to table with red currant jelly.

American Lemon Pie.—Take a tablespoonful of cornflour, rind and juice of a. lemon, a cupful of boiling water, two ounces of butter, an egg. Mis the cornflour with a little cold water, pour on the boiling water, and stir till thick ; add the other ingredients, Line a pie dish with pastry, pour in the cornflour, and bake in a moderate oven, berve cold, sprinkled with castor sugar. Potato Scones.—Boil some potatoes, pour, and dry them well. Mash them as smooth as possible, and when cold add flour to them, and moisten with a little sweet milk, mixing all well together. Flour the baking board, and divide the dough. Make each division into a round, and flour it. Roll out very thin, and cut into cakes. Bake on a hot girdle, first one side and then the other. Butter when hot and sprinkle with sugar, and place two and two together. These scones are best eaten hot.

Baked Apple Charlotte.—Place a layer of bread crumbs in an earthenware pudding dish. Lay sliced apples over this, sprinkling with sugar and cinnamon, then apples, until the dish is full. Cover, and bake slowly.

Steu ed Macaroni.—Add to one tablespoonful of butter, mixed with one of flour, four tablespoonfuls each of stock and sweet "iiu .-Miu, mm wmte pepner ; add two ounces of boiled macaroni. Let it boil up, and serve very hot. Jam Sandwiches.—Cover a greased hakim? sheet with thin pastry, spread it with ianw cover with another thin layer of paste met the edges, and press tightly. Bake in a sharp oven, and then cut into neat pieces to resemble sandwiches. Sift castor simar over, and serve. n

Gateau Jure.—Take four eggs, two ounces of castor sugar, four ounces of Vienna flour soft coffee icing. Break the eggs into a bowl, add the sugar, place the bowl in a saucepan of hot water, and whisk the eggs till they froth, which will be in about twenty minutes; take the basin from the hie, stir in the flour. Line a cake tin with buttered paper, pour in the mixture, and bake in a good oven. When the cake is cold, make some soft coffee icing by mixing two ounces of fresh butter, beaten to a cream, with four ounces of icing sugar, flavor with strong coffee essence. Decorate the top of the cake with this, using a piping tube or stiff sheet of notepaper folded to a point. Ham Omelette. Take five eggs, two ounces of ham a sprinkle of mixed herbs, a little piece of butter. Mince and pound the ham with a little rich sauce to make a rather stiff mixture. Beat the eggs with a pinch of salt, pepper, and savorv herbs: melt an ounce of butter in the omelette pan V hen hot, pour in the eggs, and stir until the mixture begins to thicken, then leave off stirring and cook more slowly, shake the pan, and take care the omelette does not burn. _ Slide it on to a very hob dish, put the minced ham (heated) on the omelette fold this over, and serve at once. ’ HINTS. Lotion for Cracked Lips.—Dissolve half an ounce of boric acid in two ounces of rose

■water, add a tablcspoonful of glycerine, and ’ apply three or four times a day. I Chapped Hands.—Nothing is better for j chapped hands than to wash them thor- ' ougbly with a little oatmeal when the day’s j work is done; mb them over with vinegar, then havo ready, melted together, equal quantities of beeswax and pure lard, rub this on before going to bed, and sleep in old gloves.

How to Renovate an Old Perambulator.— This is easily done. Wash all the framework thoroughly with hot water and soda to remove the grease, then paint it carefully with a good enamel, going over it first very thinly; then, when quite dry, adding a second coat of paint. Cover the hood with some American leather the same color as the enamel, and finish it off with a ball fringe.

An agreeable method of purifying tho atmosphere in an invalid’s room is to pour some eau-de-Cologne into a soup plate, and with a match set fire to it. The Cologne will make a pretty flame, and impart a refreshing odor to the air. Tho best test to ascertain if a bed be damp is to put an ordinary looking glass between the sheets, and if, upon withdrawing it, the glass is damp, you may rely it is a sign that the bed is damp. To clean bottles cut a raw potato into small pieces and put it into a bottle with very little water. Shake well until the bottle is clean.

When tablecloths are beginning to look shabby in the middle or at the folds, a few inches cut off at one end and one side will completely alter the place of all the folds, and give a new lease of life. The same may bo done to serviettes, if large enough to allow it.

This Mixture Removes Old Paint.—Take a wine bottle, put into it two parts of ammonia to one of turpentine, cork tightly, and shake thoroughly together. The preparation softens the paint thoroughly, and it can easily be removed.

To restore haij’-seating when it becomes shabby, take a cotton rag and dip it in paraffin oil, and nib straightway on the hair, and you will bo surprised at the result. When Not to Powder the Face.—Most women who use powder to give a soft appearance to their skin apply it after their ablutions. Now, for a short time after washing and drying the face the pores of the skin arc more or less open, and if powder is used it is apt to clog them; it is advisable, therefore, not to use the powder-puff until the toilet is complete. It is a common practice to cover the face with powder when tho skin is very much heated, with the object of cooling it. From the above remark it will be seen that so doing must necessarily be injurious to the skin, and liable to produce blocked pores.

A REGAL GIFT. The Queen of Roumania, -whose artistic skill and untiring industry are known throughout Europe, has (says ‘Vanity Fair ’) just completed a very beautiful gift for the Church of Curtea d’Argesch, the oldest in the kingdom. It consists of a manuscript copy of the Evangclium used in the Eastern Church, written and illuminated by herself on thirty sheets of parchment. Each sheet has a border of massive silver daintily engraved, and all are bound up together in a gold hinge of curious workmanship. This gorgeous document lies under a glass dome, which is surmounted by a golden cross and crown, and is enclosed in a case of carved wood designed by Lecomte de Nouy, the leading architect of Vienna. From the corners of this canopy dangle four lamps of gold set with precious stones. An inscription states that the gift was the work of Queen Elizabeth’s own hands, which were busy upon it for six years, and that it is intended ns a memorial to her dear little daughter, Princess Marie, who died ; n childhood. A strange and gruesome legend attaches to the sacred building thus honored. It is said to have been founded by Meister Manoli, who saw his masonry crumble away as soon as it was put together, until he bricked up his daughter in one of the walls. Carmen Sylva made this story the subject of a drama, which was successfully produced in Vienna some years ago.

GIBBON WAKEFIELD’S ROMANCE. By the recent death at Great Harwood, near Blackburn, Lancashire, of Miss Mary Jane Janett Turner, in her eighty-sixth year, the hist personal link in the extraordinary romance in which the late Edward Gibbon Wakefield was the principal actor disappears. Miss Turner’s sister Ellen, who was heiress to a considerable property, was in 1827 at school in Liverpool. Under pretence that her father was ill she was taken away to Manchester by a person who represented himself to the authorities of the seminary as Mr Turner’s man servant. He was, however, a creature of Wakefield, who joined the unhappy girl at Manchester and told her that her father was ruined by the failure of a bank, but promised if the girl would marry him to give £60,000 to save her parent from imprisonment. Miss Turner consented, and_ the marriage took place without loss of time at Gretna Green. The girl’s uncles heard of the abduction, and pursued Wakefield to Calais and brought the girl home. Subsequently, Wakefield was prosecuted at Lancaster, and, with his brother, who was implicated, was sentenced to three years’ imprisonment. Shortly after a Bill annulling the marriage passed the House of Lords. It was during his confinement for this discreditable affair that 'Wakefield originated his famous system of colonisation, and laid the foundation of his subsequent brilliant career.

WHY WOMEN ARE SO PECULIAR. She can laugh with her lips, make a man think she is the merriest cricket in the world, while her eyes are full of unshed tears and her heart is beating as if it would burst. She can forgive a great sin like an angel, and nag a man about a petty vice like a fury. She can fix up old frocks and wear them with a cheerful heart that she may help somebody, and she can spend the first money that she really feels she can use for herself in going to a matinee or on sweets when she needs a pair of new shoes. She can quiet a baby with one or i—’m "' w o , sm*ing pats, when a man might almost k:io<-k the life out of it, give it a whole bottle of soothing syrup, and it would still be open-eyed and aggressive. She can cry out her troubles on a man’s shoulder, and ‘feel a relief that is only possible from masculine help, and ten minutes later she can laugh in that man’s face and wonder what men were made for. What can’t she do? She will never be able to resist either the man or the baby who has got the love of her heart.

FEMALE FREEMASONS. It is nob generally known that there exists in France a lodge of women Freemasons. This curious fact, with all that it implies of masculine complaisance and of feminine audacity, is to be explained by the rehgmus situation in France. The Roman Catholic Church forbids its members to be 1* leemasons, therefore the Freeimenns are all rcvolters from the church. But do not for this jump to the conclusion that the French Alasons, being Freethinkers, have freely invited the women into the Order. Such a tact would have made a great noise in the world. The truth is simpler : it is that the same impulse that has gathered the men into lodges has driven the women into lodges also; the reaction from an extreme to another extreme. The women Masons are also revolters from the church. The origin of the movement dates fifty years back. At that time, certain Masons, who were also , eminists, proposed to admt women into the lodges, and were overruled by a small majority. In 1882 a lodge near Paris, called the Freethinkers, initiated the first woman, Madame Maria Deraismes, at that time leader of the Feminist movement in France. The high authorities thereupon dissolved the offending lodge. Some time passed, and a certain Dr Henry Martin again made a proposition to admit women. Being refused on all sides, the idea came to Dr Martin that, by founding a new “ obedience,” it would be possible to organise an exclusively woman’s lodge, which, in 1894, was done. Seventeen women were solemnly initiated by liana Deraismes. Madame Deraismes remamed at the head of the Order till her death, when her place as Venerable was taken, and is occupied to-day, by Madame -uartm. ihe Pans woman’s lodge is called Be Droit Humain (Human Right). These eventeen women have now become 200,

which is to say that the idea makes headway; and they have created other lodges at Lyons, Rouen, and Zurich, which add about sixty more to the number. The meetings are conducted in all things like those of the men, and there are no Masonic secrets not known to these women.— ‘ The Sketch.’

PERSONAL AND GENERAL. Recent Canadian papers contain a revelation of interest to ladies. What Is known as Alaska sable ” has no relation whatever to Alaska. It is the attractive name given by the trade to the fur obtained from that unsavory animal the skunk. Vast numbers of ladies’ mulls and boas are thus manufactured, the furriers employing special methods and preparations to get rid of the peculiar odor. Skunk farms are now a regular industry in the province of Quebec, and skunk skins are becoming a valuable article of export. The London ‘ Chronicle ’ gives publicity to an ingenious idea. It seems that a house-to-house secretary is the latest employment which an enterprising woman has devised for her sex. She declares she has found scores of women unable to write their social notes i and letters creditably, while ethers arc similarly unable to attend properly to their business letters, and by employing a secretary for these purposes they not only escape blunders but add somewhat to tbeir prestige.

MISS COLONIA IN LONDON

CONFIDENCES TO HER COUSINS ACROSS THE SEA. LONDON, March 30. Dear Cousins, —It is really cruel to write to you of KAMA’ SEEING FASHION'S in this chilly weather, when the ponds in the parks are all frozen over, when every alternate day there is a mild snowfall, and the papers are full of “skating prospects.” While tho shop windows are full of shimmering glace silks, tafletas, and chic-striped voiles, sables and furs are our only wear. The models of this month are really very much like those of the last, and we are still cabined, confined, and cribbed in the narrow skirt, which, in its sheath-like tightness and lack of fulness, is terribly cold wear this wintry weather. It is generally made so that it fastens down the side, or in front, the method to be recommended being that which fastens absolutely down the centre, with two rows of stitching on cither side, and the hooks placed invisibly. The back fits tightly, and is generally made without a seam, or with one down the centre, covered with a strap of cloth and machine stitchings. Machine stitchings, indeed, are to be the trimmjngs for tailor-made costumes. Black dresses are set off by white machine stitchings and little white buttons. Many skirts have waving lines of cloth strappings or fancy braid trimmings stitched at the foot. If you are tall, and have a good figure, you will certainly (if you wish to be smart) wear one of the polonaises that will prevail this spring, with a severity of outline, and the skirt draperies bordered near the hem, with fiat tucks of the material, applique designs of cloth outlined with chenille or many lines of fine stitching on a band of strapped cloth. The newest coats are very short, coming but a little below the waist. Many are cut with tabs, finished off with braid or stitching, and the revers are much trimmed with satin applique braid, rich guipure, and Irish lace in ecru. The majority of coats are single breasted, and not intended to fasten. They fit tightly at the back, and gradually get longer from the sides to the front.

The sleeves are very tight and long. With these tailor-made costumes smart blouses are worn, and the open coats show muchtrimmed fronts, with many of which silk cravats matching or contrasting with the color of the dress are worn. All shades of violet and blue are to be seen. Bine will, I think, be tub color this year, and periwinkle will he particularly popular. This was the color of the Hon. Margaret Curzon’s cloth travelling gown, the short coat of which bore large white satin revers embroidered in pompadour colors, and edged with chinchilla. Turquoise blue cloth was the material for the travelling gowns of Lady Beatrix Douglas Holmes and the Hon. Rosamond Guest. The former’s gown was trimmed with narrow ribbon velvet on bodice and skirt, the collar was of white satin with guipure lace, and the vest of chiffon. The latter was embroidered with raised design in chenille and glaco silk, and had a vest and lace collar of turquoise panne.

In the ‘ Cuckoo,’ that naughty but attractive play at the Avenue, Miss Fanny Ward, as a somewhat erratic wife, appears in a pale blue cashmere made Princess shape, a much scalloped overskirt opening in long lines from waist to hem just up the front, over a petticoat of pale blue striped silk, fastened with tiny gilt buttons, which are continued up the vest of the bodice; this bodice is slightly pouched, and has insertions of lace laid over white satin nt the sides, and a scalloped cape at the collar about the shoulders; a cravat of black velvet and u touch of the same at the waist is effective, there is a gleam of pink in the collar band, find one catches an occasional glance at some pink frilled linings as Miss Ward indignantly paces the stage. The hat is of pale-blue straw, veiled in blue tulle, and trimmed with pink roses and a large blue bird in the front. Browns and fawns will also be much in evidence this season, and one of Lady Tennyson’s dresses for Adelaide was made in a pale shade of beaver-faced cloth, the nnclerhodice of Carrick-ma-cross lace, outlined in black chenille, with a high belt of piped cloth. Fastened to the, bodice were three tiny capes, trimmed with black velvet and steel buckles, the skirt being stitched from top to hem. In hats we are going back to the Directs ire period. The Directoiro bonnets are very smart and jaunty. In front the brims are open and very wide, sometimes cut almost like two lawm wings and caught in the centre with a diamond ornament. In many cases the brims are cut away at the back, to leave the hair free, and from either side of this opening there come two long strings of tulle crossed nt the back, and then brought under the chin and tied in that big, full, fragile, transparent bow at which the Pariaienne’s fingers are so adept. In fact, tulle will be triumphant this season, both in large straw hats with high crowns, which are trimmed with clouds of tulle and flowers or tulle rosettes, and in wide fanciful toques, which are concocted chiefly of tulle, flowers, and gathered chiffon, and which will Moo have strings of tulle and oUJiTon. Here is a typical idrcuunre bonnet. It is made in very fine black chip, with rather a shallow crown, trimmed with a narrow band of black velvet drawn through a small diamond buckle. The brim is cut away completely at the back, but in front it is turned off the face in two deep curves, the black chip being lined underneath with leaf-green rustic satin straw, so that from the front yon can see only what appears to be a green bonnet or hat. In the centre of the two curves there is a trellis-work ornament in dull gold set with diamonds, and holding in place two tall white ostrich feathers. The strings are of black tulle. I noticed in the park the other day a rather smart toque. It was carried out in Parma violet tulle, with quite a turban brim, edged along the top with a single plait of straw, and trimmed round at intervals with two other similar plaits. The crown was arranged in like manner, the gathered tulle being striped with lines of straw, and in front there was a quaint sort of trimming to correspond, consisting of bows and ends of Parma violet tulle, stiffened at the edges with a straw plait. The toque lifted off the hair on one side by clusters of roses in a smart shade of pink. Above the brim on the same side there was a . little aigrette formed of shaded Parma violets, the grey-green stems being left well in evidence.

And now I must turn from such airy transparencies as tulle and chiffon, and toil you of something more substantial. I daresay you will find it a pleasant chance to have some irresponsible chatter from me on

COOKS, CONFECTIONERY, AND COMPETITIONS. “Never seen the Cookery and Food Exhibition?” exclaimed Margery. Baker a fortnight ago, as she looked in one Saturday and found me crouching over the fire. Then come along with me at once. The Exhibition closes to-day. You’ll find plenty to interest you, get enough samples to keep you going for a week, and besides you’ll have the opportunity of seeing me in the

final of the porridge competition.” Margery is a cookery instructress herself, and olten furnishes me with nice recipes which delight the hearts (perhaps that is hardly the correct term) of father and Tom. So I put on my hat, and was lured away to the Imperial Institute. On the way Margery, l 0 I s an explained that this was the eleventh Exhibition of the Universal Cookery and Food Association, an organisation which embraces confectioners, chefs, cookery teachers, and all interested hi the of cuisine; furthers the advancement of the science of cookery; holds exhibitions and competitions; assists in the education of cooks; provides free scholarships; assists youths to free apprenticeships as cooks; maintains a gastronomic library and museum and a registry bureau; issues a magazine, Food and Cookery ’; insures its members, and bestows the highest culinary distinctions in existence, Le Cordon Rouge (the white heart cherry suspended on a cherry ribbon) and the order of merit (a solid globe suspended on a tricolor 'ribbon).. Of this Association Margery is a licentiate, and she had not finished dilating on its advantages when we found ourSelVeS Wfedgtjd into the crowd that thronged the long gallery of the Imperial Institute. It was a squeeze, and, as cooking was in full blast at several places, voluble salesmen were expounding the “ high dietetic value and excellence ” of their various wares, persistent stallholders were continually thrusting leaflets of all kinds into our hands or inviting ns to taste their curries or lentil soups, doughnuts,, pancakes, and goodness knows what else, it was quite a culinary crush. (Sounds almost like swearing, doesn’t it.) The foods exhibited had been standing for six days. Luckily they were in nearly eveiy case enclosed in glass, but when the door was opened—“ Faugh,” it reminded me of the Yarra on a sultry day when a steamer stirs up the mud. On each side of the gallery were the various stalls containing foods, cooking appliances, preserved vegetables, and those “ nutritious, digestive, invigorating, palatable, grateful, and comforting substances ” with which advertisements have made us familiar.' On tables down the centre stood the bonnes bouches, the pieces do resistance, the chefs d’ceuvre, now, alas! somewhat hors de combat. French is, of course, do rigueur when one is gazing on the choses jugees upon the table d’honneur. Here were arrayed the triumphs of the maitres d’hotel, the laureates of previous exhibitions, the crowning glories of the culinary art, huge compositions of mutton fat on socles of rice, garnished and decked fantastically and grotesquely. Here, too, were pyramids and centrepieces and extravaganzas in sugar, the pride of the confectioner. What say you, for instance, to a Grande Piece de ‘Buffet surmounte de Poularde a la Yaille grand et Jambon a la Cheverny (in red, gold, and black, ornamented with prawns), or a Corbeille Princess of Wales, modelled in mutton fat, with fountains of spun sugar. Truite a la Gondoliere rather took my fancy. A trout chequered in black and white reclined in a scarlet gondola, with a crew of half a dozen prawns on his back, while a largo prawn stood in the stern and propelled the fishy craft. A handsome centrepiece in white sugar on a silver stand represented a stag hunt, an albumen surprise was a book of chocolate, ornamented with silver knobs, while chocolate, too, furnished the material for a soldier’s cap in red and gold. A basket with roses of marzipan, a scroll of music,, chalets of pink-white meringues, and of Huntley and Palmer’s sugar wafers, a cathedral in sugar, and Lord Howe’s family fleet in sugar and almonds were some of the chief confections. But the gateau—you must never call it cake in a cookery exhibition—was taken by the Albert Memorial in sugar, gilded and colored more vividly than the original monument. Close to it was another colossal Socle surmonte de Saumon a la Margherita, decked in Italian colors. Underneath the saumon was a small glass dish in which real gold fish swam, under the shadow of a mutton fat arch.

I am sorry to say that these medallions, chaudfroids, supremes, and gelantines were the work of old Italian masters such as Umberto Baronio or Vito Maestri. English names were few and far between, but perhaps they had remembered that at the Imperial Institute, so far as bands are concerned, “no English need apply,” and were thereforb exhibiting incognito. Certainly “ Alfredo Mauro ” looked like a familiar friend in foreign garb. I did not notice many new names. A la Egyptienne was much in evidence, and I noticed an ice mould in the shape of a Sphinx “ winking the other eye,” labelled a la Khartum, which was certainly seasonable, and will no doubt prove popular. Of eggs cooked in all forms there were legions. Some served up in the form of banjos were novel. Spinach pyramids looked very tasty, and I quite fancied asparagus with insertions of peas and tomatoes, making a kind of colored mosaic on the stalk. These, served up in dainty dishes, would look very attractive on your tables, my dears. But it is time I turned from the ornamental to the useful. As I went towards the Model Kitchen, in which the competitions took place, my attention was attracted by John Lusty’s turtles, basking in an ornamental cave with a fine scenic Background. “ What an opportunity lost,” said Margery. “ Had they only kept the tank in which the diver disported himself at the Fisheries Exhibition, and retained M. de Rougemont to give a display of turtle riding, the Association could have drawn all London.” As we turned away a very prince of chefs, a Ranjitsinhji or Dhuleep Singh, in a gorgeous gown and immaculate turban, was gently stirring a Nizam curry in ft cosy Oriental corner. He held out a spoonful of the rich red fluid, and we saw that it was good. We had a plateful of curried prawns, quite a dream, my dears. , I hadn’t tasted anything so piquant since I left Mount Lavinia, in Ceylon. I quite lost my heart to the handsome Indian chef, who spoke English so fluently, and did not pay much attention to the queer old Arab who was cooking ms mess of pottage on charcoal in an earthenware pot. Hard by was a ship’s galley, in which three men and a boy were concocting all sorts of nautical dishes, but apparently spending most of their time in getting out of one another’s way. There was “ a hot time ” in the old galley, so we passed on to the Model Kitchen, spotlessly clean, with the latest gas stoves and a “ Gle ” patent table. Here Margery left me to watch some of the competitions, while she went off to prepare for her porridge contest. The Model Kitchen has already been the scene of some animated struggles, and the competitors were evidently quite as excited as if tiny y ore engaged in, say, the Oxford or Cambridge boat race. I never realised before that a potato cooking competition could evoke as much enthusiasm as a potato race. Besides school champion shields, army challenge shields, and prizes for boys from training ships, sea cooks, and so forth, prizes were given for fowl trussing, table laying, piping, salad making, and the cooking of omelettes, potatoes, pancakes, and demonstration lectures to children. I watched six little school girls making omelettes, and very cool and collected they looked as they beat up the white of the egg. They were watched by a judge immaculately attired in a frock coat and top hat, who sniffed at the omelettes before allowing the small children to -carry them off. A man near me apparently was looking forward to seeing the judge devour the six omelettes as part of the performance, and was quite disappointed when, at the close of the cooking, there was no sign of eating. Then I watched a panc«ake display by six cookery teachers of the London School Board, who looked very neat in their blue-and-white striped dresses and jaunty white caps. A demonstration of Canadian cookery of doughnuts didn’t prove very interesting, so, passlno. by a lecture (delivered on the interrogative system! of how to make a stew, I went on to the porridge competition. A hundred and forty “ burgoo ” experts had entered, for Messrs Montgomerie were offer- . le best porridge made from their Benna oatmeal £SO cash and a gold medal as first prize, £2O cash and a silver medal as second, and £lO cash and a bronze medal as third, to say nothing of ten consolatmn prizes of £] each and twenty 10s each. The 140 had been reduced to twentv, who were stirring the oatmeal vigorously er portable gas brackets. The cooks ■were : v S« lot - Several of were others rf' n Sbt young cookery mistresses, d ? m< l st ’ c co °hs, while one good lady attired in tartans, and wearing as many have someth ? odern major-general, must . havq somewhat overawed her less experienced companions.. Two or three nrofes- ‘ rnd n onf e an C Tt°r S b ° ilin « ior 1 i an Italian, was caught endeavoring

to flavor his oatmeal with lemon—a heinous offence. At last Margery had finished, and ,1 f b er platefuf bellind tb « screen labelled Judges of porridge competition ” I wonder, however, the judges could discriminate between 140 plates of porridee cooked by 140 good cooks. I should have thought the task impossible. But then, of course, the 140 didn’t cook all at once. The competition was cooked off in “heats” of twenty-five, ,1 suppose that would be the proper sporting way of putting it. When Margery emerged, she took me to a platform at the end of the gallery, on which were displayed a series of specimen' meals, cooked for a working man’s family of four, the total cost of which did not exceed a shilling. That doesn’t seem much to come and go on, does it? But both the seniors apd the schoolgirls had evolved some substantial meals. I daresay you’ll like to have a specimen or two. These were some of the best;—(a) Vegetable soup, three hernngs fried in oatmeal, stewed steak, potatoes, and rice pudding; (b) tomato soup, steak pie, potatoes, apple fritters; (c) lentil soup, stuffed haddock, potatoes, and haricot beans, amber pudding, and sweet sauce; (d) beefsteak pie, haricot beans, potatoes, milk pudding, and stewed rhubarb. Only one of the cooks had used colonial meat, which is supposed to be intended for the masses! A similar competition consisted of dinners for a middle-class family at Is a head, but this I did not see. According to the catalogue, the competitors generally began with vegetable soup, followed on with fish, then came rabbit, beefsteak pie, or veal, potatoes and sprouts, and a pudding. Again no colonial meat! I wondered why our Agents-General had not utilised the opportunity by having a stall showing how to thaw and cook frozen meat by giving prizes for the best-cooked leg of frozen mutton or hindquarter of lamb, and by showing dairy produce and supplying butter for some of the competitions. The Exhibition was well attended for six days, and I feel sure that colonial produce might have obtained a valuable advertisement. Even a well-written leaflet would have attracted a great deal of attention.

By the time we had inspected the working family’s meal I felt quite exhausted, so, after paying our pennies at the Van Houten stall and getting a cup of cocoa, a biscuit, and a sample tin, we went out into the open at the back of the building, where the Army cooking was going on. This was, to my mind, the most attractive feature of the Exhibition. Anyone with brains and a cookery book ought to be able to cook at a nice gas stove with all the latest appliances, but the soldiers showed us how to produce appetising meals no matter what the difficulties or soil of environment. The field kitchen had been built just as it would be on activeservice. A long kettle trench had been dug, and over pieces of iron or slate a clay roof of the surrounding soil had been built, leaving holes for the kettles to rest in. A drain pipe stood for chimney at one end, while the draught running along the trench carried the heat from a moderate fire at the other end, thus economising the fuel. For baking purposes a barrel had been laid in a hole and covered with soil. The barrel was then set fire to, and the stoves burnt out, leaving the iron hoops supporting the clay roof. In this primitive oven was reposing some tempting-looking bread. A number of half-moon shaped covered meat tins grouped round a small wood fire roused my curiosity, and I found that each tin contained an Irish stew or a curry sufficient for one man’s rations, and that thus each man’s food could be carried hot from the fire direct to his mouth. The smart cook in attendance lifted the lids of some of the tins, and such a fragrant odor arose that if I had not already tasted cocoa, nougat, lentil soup, chocolate, curry, pancakes from Ovo, haricot beans with tomato sauce, dropped scones and beef suet, I could have wished myself Tommy Atkins on the spot. Instead, we returned to the stalls and looked again at the luncheon tables displayed by the Union Steam Ship Company of Africa, and gathered up more pamphlets and leaflets, and inspected various devices for the aid of the housewife.

In the Bella-Walter teapot the tea-leaves are placed in an oval case of wire gauze, suspended by a chain passing through the knob of the lid. After a few minutes’ infusion the chain is drawn up and fastened to the handle of the teapot, and the case and leaves raised inter the hollow of the lid, above _+lic liquid, thus preventing overstewing and avoiding tannin. This is really nothing but our old plan of a muslin bag in billy tea. What wouldn’t I give for a picnic with you all again, in the bush, and a good brew of billy tea? We bought a capital pie dish with an inner lid of china (with a section cut out of it) on which to support the pie crust. At the top is a small funnel to prevent the juice from boiling over, and allowing the gases to escape from meat pies. Wo also invested in a grater for vegetables, apples, and suet, and a new potato slicer, which turned out the potatoes m peculiar cork-screws, also a milk steriliser, which can be used for water or milk over a spirit lamp. Although I did not purchase any compressed food or vegetables, I was struck by the fact that they are slowly growing upon the public taste. The “ Gye process " especially seems to have some excellent points. By it the edible part only of a food, whether animal or vegetable, is kept pure and fresh in block, which, it is claimed, costs considerably less than a similar quantity of food in its ordinary condition, takes less time to cook, and increases the cleanliness of the process, as washing, cutting, and handling with the fingers is dispensed with. The flavor is preserved, and there is no necessity, as in the case of tinned foods, to use the whole quantity at once. Part of the block can be cooked, and the remainder kept for future use, remaining perfectly pure for months. No chemicals, it is said, are used—the food merely remains in a state of suspended animation. One of the circulars which I took away with me asserts that whereas quennelles of chicken for twenty-four people would, if made from fresh fowls, cost 14s, and take four hours to cook, they could be made from two blocks of the Gye process chicken, costing but ss, and taking less than half an hour to cook. If so, why ever go to the bother of buying food at all from the butcher, greengrocer, or poulterer, when the gentle “ Gye ” saves so much trouble and expense, and enables you to store in season and out of season in three cubic feet of space the edible part of ten sheep, 3,000 eggs, and I,ooolb of onions. I must say that the “ Gye ” egg block, beaten up with a little water, looked like the real article, and that the onions, leeks, and greens u ere as fragrant as if they had come straight from the kitchen garden. The same was true of the evaporated and compressed vegetables of all kinds shown by the British Preserving Company, and the portable rations and desicated and compressed soups, sauces, and vegetables of the Portable Food Company, lorn says he would have given anything to have had some of these compressed foods on his camping-out expeditions in the colonies, and I should think that in such a colony as Western Australia, where vegetables are scarce and dear, these “ multum m parvo greens would be much appreciated. lam told that they are being exten!lpb T oS d “ “ mr and “V “d

But I expect that by this time you are as weary of gastronomic topics as I was when I left the Exhibition, and the hungry edge of my appetite cloyed by satisfying

FLOWERS AND FANCIES. . . w that Lent is over and weddings are are lookin 8 round for l°m the . c . ostumes of themselves and their bridesmaids. A pretty idea that seems to be gaming favor is to make the weddmg m some way typical of the bride, -this can be done very prettily when—as often happens—the bride bears the name Gubst r er ' M t , he Hon - Rosamond I l U !f' n r Mrs M . attheiv Wkit « Ridley) wore white roses on her wedding gown, and dfiffnn aid n dresses were of shaded pink chiffon over silk, resembling shaded roses “ JSiSltV* Pe W frtJSrt i . d Cr ™ e llcr bridesmaids V 111 wear pale primrose yellow sashes and h7o CTS bou< ‘s ets - Ev “ 'WttaS IS no name-flower,” a pretty effect can be produced by giving the bridesmaids bouquets of some flower of the season of the-weddim? by making their dresses of the color of that particular flower. I told you last of a chrfsanthemuio scheme Autumn 7 In fusion Witfi you, lend tEemselnee io all aorta

of harmonies in white, pink, and gold. In ■ spring, daffodils would match with pale yellow crepe de chine dresses, with grey • gieen glade, .silk petticoats and trimmings, lorget-me-ndt, dresses in turquoise blue crepe de chine .would-, also xnakei a charming arrangement, with -slightly draped’skirts, showing on either side hear the hem a petti- ; ««* of green glace silk to match the foliage, , and with this .green repeated in panne waist belts and collar-bands. The bouquets should be of forget-ine-nots, surrounded by green foliage, and tied with white satin ribbons. Ike hats should be largo shapes in fine white chip, trimmed with gale blue, and pale green chiffon, and turned up sharply on one side towards the front, with masses of’ forget-me-nots resting on the hair. Those are some of the suggestions I have seen, and no doubt, my dears, you will be able to evolve equally pretty fancies suitable to your own bright seasons and your own flowers.

The close of the Dublin season was celebrated by a flower dance given by Lady Cadogan in St. Patrick’s Hall at the castle. Every lady was dressed to represent a flower, and a very lovely scene it was. Lady Cadogan herself was Shamrock and Violet in a dress of mauve satin, embroidered in shaded violets and shamrocks, opening over a petticoat of chiffon, with a bouquet to match. Lady Lurgan was Daffodil. Both of these gowns were designed and embroidered at the Royal Irish School of Needlework. Lady Iveagh wore a costume of ivory satin, chiffon, and cream lace, trimmed with Carnations. Lady Annesley looked lovely as Hydrangea, a somewhat unpromising flower at the first blush, but her shaded pink and pale blue dress was very effective. There were numerous daisies and roses, a red poppy, a mimosa, may blossoms, and white lilac, as well as hyacinths and forget-me-nots. Some of the ladies were bold enough to declare themselves—florally at least—- “ wallflowers.” The ball opened with a Sir Roger de CoVerley, in which the dancers carried poles and garlands of flowers. The men wore either red hunting dress or ordinary evening dress with button-hole bouquets. I think that a good deal of fun might be produced by the men also wearing fancy dress to represent fruit or vegetables. At another dance this season each dancer represented one of the many posters with which London is now placarded, but I suppose that you have hardly enough posters in your City to make this practicable in the colony. However, you might, if you want a novel party, follow the example set at a recent Cambridge literary reception. At this hook party each guest represented a book, and much mirth was aroused by the guesses at the cryptographic titles. Two musical symbols plainly stood for ‘ Do-Do,’ while two little maids, united by a silken 'sash, dressed exactly alike, and spangled with stars and suns, were, of course, ‘ The Heavenly Twins.’ One lady in an early Victorian dress proved somewhat difficult to solve. Worked in nickel silver on her corsage were the letters “S” and “B.” Do you see it? Why, “ Nickel-S Nickel-B.” A capital idea, wasn’t it?