WOMAN’S WORLD.

Evening Star, Issue 11251, 26 May 1900, Page 7

WOMAN’S WORLD.

[Bv Viva.] , TO CORRESPONDENTS. lAlla.”—Red Walls are not, to my mind, suitable for a very smell room. Yellow gives a better idea of space. For your green carpet I should Use gold or deep pink for the walls, " Hilda," 12 ornington.— -I nm afraid 1 know Of nothing that Will remedy your cape. It was wrbhg to wash cloth. You should have sponged, as cloth Is not supposed to wash. ” Vera,” St, Cln.ir.r-To remove mildew from linen, wash and wring out the mildewed articles, and then soap all the spots again, and having .rubbed some powdered chalk on them ■put them on the grass in the sunshine. If the mildew Is deep, it may be necessary to repeat the process more than once, and to sprinkle the lined with water from time to time, for in bright sunshine It will dry very quickly before the work of bleaching is nccomHOUSEHOLD RECIPES. Anchovy and Whipped Cream.—Make some toast, cut into five neat squares, butter it, and then spread it lightly with the following mixture:—Stir in a gallipot (placed in a saucepan of hot water over* the fire) the beaten yolk of one egg, one ounce of bu: f iT, two teaspoonfuls of anchovy paste, a teaspoonful of mushroom ketchup, fix olives, finely chopped, and a gill of cream, until it becomes the thickness of a rich custard; It must not be allowed to boil. Whin a gfll of thick cream to a froth, let it, drain on a sieve, then pile it up on each piece to rest over the anchovy custard, fillet and bone some anchovies, cut the fillets in halves, lay the strips against the piled-up cream on each square of toast, the ends meeting at the top. Eggs with Anchovies.—Take four eggs, boil them ten minutes, then shell them, and put them into cold water, and when cold cut them in halves lengthways; take out the yolks only. Keep the whites in water till wanted. Add to the yolks a piece of butler, a teasjmonful of curry powder, a little cayenne pepper and salt, a teaspoouful of cream, and a dessertspoonful of anchovy essence. Rub it through a wire sieve, then fill all the whites of the eggs with this mixture. Make the mixture smooth with a knife. Place on the top of each half a fillet of anchovy, sprinkle them with chopped ham that is a pretty pink, color it with a few drops of carmine, well wash some mustard and cress, then dry it, place it on a dish, with the eggs In a circle. Pineapple Fritters.—lngredients : A small pineapple, castor sugar. For the Jmtter; Quarter of a pound of flour, quarter of a teaspoonful of salt, quarter of a pint of tepid water, one tablespoonful of salad oil or melted butter, one or two whites of egg. Mix flour and salt together; then stir into it smoothly the tepid water and oil. Leave it to stand while yon prepare the fruit. Have the, pineapple in large cubes or neat finger-pieces. Dust it over well with castor sugar, and. if liked, pour over some liqueur. Let them lie on this till wanted. They should then be drained, or they will be too wet. Put it in a deep pair of fat to get hot, and while it is getting hot beat very stiffly tbe white of an egg, and add lightly at the last to the batter. When a faint bluish smoke arises from the fat dip the pieces of the pine into the batter, and then put them gently into the fat, and fry a pretty brown. Drain well on kitchen paper. Sprinkle over some castor sugar, and serve. Sultana Teacake.—One pound of flour, one egg, half a pint of milk, two ounces of Paisley flour, two minces of castor sugar, two ounces of butter, two ounces of sultanas, and a pinch of salt. Rub the butter into the flour, add the sugar, salt, Paisley flour, and sultanas, mix into a light dough with the egg and milk, cut into small rounds or into scone shapes, brush over with egg, and bake lor about fifteen minutes in a quick oven. Excellent Gingerbread.—Mix two teaspoonfuls of ground ginger into one pound of flour, then melt a quarter of a pound of lard into ono pound of treacle, and when warm and well blended work it into the flour and ginger, adding two well-beaten eggs and a. teaspoonful of carbonate of soda dissolved in three tablespoonfuls of milk ; mix it well, pour it into two long tins (sold for the purpose) about four inches thick, and bake about three-quarters of an hour in a very slow oven. Just before it is ready brush the cake over with a tea spoonful of treacle dissolved , in a giU of milk to glaze IE Oyster . Sauce.—Blanch twelve oysters, strain and beard, cut each into small pieces. Melt one ounce of butter with ono ounce of flour, add the oyster liquor and half a pint of fish stock, pound the beards and add the sauce, stir until it boils, add half a gill of cream, and stir again until it boils; add the juice of half a lemon and the oysters, pepper, and salt. Serve. Baked Bullock's Heart.—Method; Wash the heart in salt and water, dry it, and cut off the flaps; fill the cavities with sage and onion stuffing, coyer with greased 'paper, and tic it securely round the heart. Bake in a moderate oven for about two hours, and baste constantly. Servo with brown gravy.

Cow Heel with Parslev Sauce.—Method : Wash the heel, split it, and soak for an hour in cold water. Put it in a saucepan with water to cover it, bring it to the boil, and skim carefully. Simmer for four hours, or till the hones can be drawn out. Remove the skin, dish the meat, and pour parsley sauce over. Serve very hot.

Soup a la Rcine.—Put tho following into a saucepan : -A pound and a-half of lean veal cut in pieces, a slice of bacon, a stick of celery, an onion, a. blade of mace, a clove, six white peppercorns, a bunch of herbs, and four minces of butter. Fry till well browned, add two quarts of slock and two or three large mushrooms broken into pieces. Boil up, and skim off the fat, Soak the vermicelli for a few minutes in cold •water, and then simmpr till tender in a little stock. Drain, put in the soup tureen, and strain the soup over. Fish Timbails.—Free a pound and a-half of uncooked white fish, such as cod, etc., from skin and hone; pound in a. mortar, and nib through a sieve. Add an emiai quantity of bread crumbs boiled in half a, pint of milk, a cup of cream, two tablespoonfuls of melted butter, a teasnooiiful of lemon juice, half a tea.snoonful of onion .juice, n ten-spoonflll of salt, pepper, and cayenne. Mix thoroughly, and add the stiffly-beaten whitffl of five eggs. Turn tho mixture into a well-buttered mould, and bake in a, moderate oven till tire centre is firm. Turn out on a hoi dish and pour shrimp sauce round, and .garnish with shrimps and parsley. Stewed Sweetbreads.—Method: Steep the sweetbreads in lukewarm water for two hours, changing the water frequently. Throw them into boiling water, and boil’for three minutes; this makes them firm. Cool in cold water, dry and trim them, and put them on a plate under weights for an hour. Lard them with fat bacon. Put them in a stewpan with a piece each of carrot, onion, and turnip cut small ; add veal stock to come halfway up, cover with buttered paper, and simmer for about an hour, till the sweetbreads are tender; then put them on a baking tin in the oven to brown for a few minutes. ( Strain the stock, and boil it to a glaze. Coat the sweetbreads with it. and •erve on a border of mashed potatoes. Pour tomato sauce over them.

Braised Leg of Mutton.—Method “Mutton braised is mutton praised,’’.says the old proverb. To prepare ,jt slice different vegetables in suitable proportions, such as carrot turnip, onion, celery, lettuce, etc., also a sprig each of marjoram, thyme, parsley, and a bay-leaf; put these in a. braising pan under the mutton, and pour in enough stock to come halfway up the meat. Cover very closely, and stew till the meat is ouito tender; then place it on a baking'tin’and put it in the oven to brown, while the stock is reduced to a glaze to pour over it. HINTS. To Clean Block Silk.—First shake out all the dust, then lay on a flat board and well rub on both sides with a piece of flannel; this takes out any dust that may be loft'. Take some beer and sponge the silk all over, sponging across the width of silk and not down the length. Leave for ten minutes, spread on. a clean ironing board, and press with a moderately hot iron on what is intended to be the wrong side. Another plan w to sponge it with coffee which haa been freed from sediment by being strained through muslin. The silk is sponged on what will be the right side, left till nearly

diy, and then ironed on the wrong side. The coffee removes all grease, and greatly improves the appearance of silk. Remedy for Corns.—Next time your corn pains you wrap a freshly-gathered ivy leaf round It, tying it with a bit of silk to keep it in place. The ivy seems to draw the inflammation out.

To Remove the Smell of Onions from a Saucepan.—Fill with cold water, and put in a slice of bread —a stale crust will do—and boil for half an hour. The pdor will have entirely disappeared. Tar on the Hands.—Try rubbing the stains with fresh lemon peel. The oils in the lemon rind soften the tar, and it can then be cubbed olf. Wash the hands afterwards in oatmeal water, using no soap. To Clean Silver Trimmings.—Silver trimmings on a dresspnay be cleaned with finelypowdered magnesia. Lay the magnesia xm the trimming, and let it stay Wo or three hours, then nib it gently with a soft rag, and finally brush with a fairly hard and perfectly clean-brush. If the dress on which the trimming is is dark, it is wiser to remove it before cleaning. To Perfume an Invalid’s Room.—Quite the nicest way of doing this is to drop a little oil of sandalwood on a hot shovel. It gives a faint, delightful perfume to the room. The oil can be purchased at any chemist's.

Vv hen making button-holes always run the button-hole twist all round tho hole about one-sixteenth of an inch from the edge before beginning the actual button-holing. This strengthens and prevents it from tearing it out, besides serving as a guide. A Good Shampooing Mixture.—Two ounces of soap, the juice of one lemon, the yolk of one egg, and half a pint of distilled water. Put the soap and distilled water m a clean saucepan, and stir briskly over tho file till the former is melted. Beat tho yolk of the ogg and the lemon juice together, pour the soap and water on it, and when nearly oold bottle for use.

r To Soften Water for Washing the Hair.— Take one pint of bran, tie up in a muslin bag. Put a gallon of cold water in a saucepan, place the bran in this, and boil. The water will be delightfully soft, and you will need very little ol tho shampooing mixture. Whore to Keep Boots and Shoes.—These should never be shut up in a box or cupboard, but should be placed on shelves where they will have plenty of air. Thev will need cleaning almost as frequently when stored as when in use if they are to be kept ip good .condition. To Glean Greasy Wall Paper.—A simple way to remove grease from wall paper is to lay a abccti of thick blotting paper over tho st-om, and then press a> hob iron -over it. As soon os the blotting paper becomes greasy move it, bring a clean part over the stain, and then apply the iron again. Repeat this process till tho stain has disappeared. • r When boiling a quantity of eggs the best thing to be done is to'piit them in a potato not, because they will be done all at the same time. If when cooking a saucepan or fish-kettle springs a leak, drop a small piece of bread into it, and lb will at once find its way to tho hole and stop the leaking. When bluing clothes, if a small piece of soda is added to the blue water the bhio will be more equally distributed. To keep bright leather shoes polished wet a cloth with paraffin oil and rub on tho shoes after all dirt has bean carefully removed. Allow the oil to dry, and a brilliant polish will be the result. 1 To keep apples through tho winter in a barrel, boro holes in the bottom and sides ot the bun-el, and store on a dry platform a foot or more high. An old fowl can be made as tender as a chicken if it is boiled gently for two hours, allowed to get cold, and then stuffed and roasted the ordinary way. Always sprinkle the pudding cloth before putting on with cold water and flour, which will prevent its sticking. Breathe Properly.—Keep vour mouth closed whenever you are neither talking nor eating. Tae nose is a natural respirator, which warms the air just sufficiently before it eaters the lungs, and, being lined with ne hairs, arrests dust, which, it you breathe through your mouth, will enter tho throat and lungs, causing irritation and inflammation, which may lead to serious results.

THE NEW WOMAN IN MELBOURNE. - Mrs Jarclme, tie Melbourne ladv who made au assault on Postmaster-General’Wn-tt. personally called a t this office to explain her reasons for the extreme step she took. She wishes it to be understood that sho did not seek notoriety; on the contrary, she acted purely from a sense of patriotism. The articles she read in the ‘Age’and ‘Argus’ on tha bungles r>i the Defence authorities made her blood boil; and the refusal of Mr Watt to allow leave of absence to one who was willing to shed his- blood for the Einoire, while cricketers were allowed leave on* full pay for a lengthened tour, filled her with indignation. Sho therefore thought that the step sho took wan the best way to display her feelings concerning the bungling of the Ministry towards tho contingent. She wont to the ‘ Argus ’ office for tho simple reason to-it only three or four men witnessed tho assault, and these were officials. She was afraid that, as there was not a representative of the Press present, the aifalr might be hushed up and not become public enough sho would thus fr.il in her object. She was not advised by anyone, but acted on lien* own initiative. Her husband was not aware of her intention. When sho got home she told him that sho would have liked to have whipped the lot. and he told her that sho had got herself into trouble. Mrs Jardine is a very handsome, youthful-looking lady, and is a native of Victoria. Numerous letters and telegrams of congratulation have been sent to her by sympathisers.—‘ Punch.’ WAR AND OSTRICH FEATHERS. About 1857 the ostrich was domesticated in South Africa, and now a large trade, almost entirely in British hands, with London as its centre, has developed in ostrich feathers. Naturally the supply has been greatly affected by the war, and there will be a deficiency of nearly £51,000 worth of feathers at the next sale at Mincing Lane. To these sales, which take place six times a year, buyers go from every park of the Continent, and even from America. Over £BOO,OOO worth of feathers are sold every year, making au average of £135.000 at each sale. At Mincing Lane the cost of the feathers ranges from 30s to £l6 or £l6 per pound weight. The best wing feathers give about 110 to 120 in the pound, and at tho highest price this works out at less than 3s each. TOE NEW WOMAN. She warbled the soprano with dramatic sensibility. And dallied with the organ when tho organist was sick: Sho got up for variety a brand new church society, And spoke with great facility about the new church brick. Sho shed great tears of sorrow for the heathen immorality, And organised a system that would open up their eyes; 1 In culinary charity she won great popularity, And -showed her personality in lecturing on pies. For true, unvarnished culture she betrayed a great propensity; Her Tuesday talks were famous, and her Friday dials were great; She grasped at electricity with mental elasticity, And lectured with intensity about the marriage state. But the calm assurance of her wonderful capacity: She wouln’t wash the dishes, but she’d talk all day on rocks: And while sho dwelt on density, or space and its immensity, With such refined audacity, her mother darned the socks! —Exchange. SONG PARTIES. Song parties are the latest society amusement. Tho guests are expected to appear with a badge illustrative of a popular soim and a prise is given for the best idea, and also for the largest number of correct guesses A young Indy typified ‘My Queen’ at a party of this kind given recently bv Wearing a small oval photograph of Her Majesty suspended by a tricolor ribbon. ‘ Tom Bowling ’ was typified by means of a tiny picture of a Soldier playing cricket, but ‘ I had a message to send her’ lost all its poetry when, represented by simply a blank telegraph form, "NViixle the portrait of a, bald-headed mau-gave

the death-blow to all sentimental thoughts connected with Mendelssohn’s song ‘Oh, cruel parting!” PERSONAL AND GENERAL. Mrs Nicholls, Australasian president of the Women a Christian Temperance Union, sailed from Adelaide on the 4th inst. for London, m the Ciuico, to attend the world’s convention of the organisation. There Was a large gathering of members of the Union and visitors from other colonies to see the seud-off. there are less than a score of women doctors m Melbourne (writes “jViva,” in tbe oydney Mail ), and four of them are married, while the engagement of a fifth has pist been announced. Dr Janet S. Greig is to many Mr R. Murphy, of the Crown Lands vZT rr. ' .r D o is onc of two sisters who took the M.B.'degree at Melbourne University. Dr Lindsay Greig was qualified to practise at twenty-one yeai-s of age, and was one of the first women to become a resident surgeon at the Melbourne Hospital. in a private letter, Mr Mortimer Menpes (the weihknown painter) savs that he was one of the first into Kimberley after General i rench. He is unable to speak in flattering terms of General Cronje and his wife, though he amusingly describes poor old Mrs Cronie as being ln such a hurry to depart from the Lnghsh camp that she left her back hair in the tent. This was at once eagerly seized upon by some enterprising “Tommy,” and distributed in locks to those desirous of retaining some memory of the fair lady. Lady White, in accepting a congratulatory address from the Vestry of Newington (London) after the relief of Ladysmith, bore generous witness as Sir George White himself woidd have done, to the fidelity and heroism of the troops under his command during the long agony of the siege, quoting the lines from Tennyson’s ‘ Siege of Lucknow.’ It uas the General s duty, Ladv White commented, to command, the men’s duty to obey and the duty of all alike to endure, and we all knew' how well those duties were perNo Briton will begrudge Lady White’s confession of pride in her husband.At one of the London police courts the other day a Mrs Florence [Lockwood, a widow residing at Bayswater, was charged with assaulting and ill-treating her late servant, Emily Gibb, twenty years of age. The evidence was to the effect that the girl had been kept without food, almost to the point of starvation, and that the defendant had systematically ill-treated her by beating her

with a cricket stump and a poker, inflicting , wounds on her head and causing each of her I arms to be a mass of bruises. The defendant, j having chosen to reserve her defence, sho i was committed for trial. Bail was allowed, ! herself in £IOO and two sureties in £SO each, j

The Queen, is said to be contemplating the publication of another series of her diaries. This time, should the work be really given to the public, it will be found that the pages will deal with, her impressions while at Osborne as well as at Balmoral. If the Queen does issue this work the profits from the sale will go to the Mansion House War Fund—an act as gracious as it is characteristic of her open-handed interest in her gallant soldiers. And the sale would no doubt far surpass that of Her Majesty’s previous books.