WOMAN’S WORLD.

Evening Star, Issue 11677, 8 February 1902, Page 7

WOMAN’S WORLD.

[By Viva.] TO CORRESPONDENTS. "Harlech.’’—You could early ascertain how to learn hairdressing by inquiring at the different establishment.*. " J.T.M.”— To make paper waterproof: Dissolve four ounces of a him and six ounces of Caxtillo soap in a quart of water, and one ounce of gum-arabic and two ounces of blue separately in one quart of water. Mix the solutions well, beat slightly, pour into a large flat dish Pass single sheets of white paper through the fluid, and hang up to dry. " Fanciful."—Well sprinkle your blotting paper with whatever perfume you prefer. Put under a weight to dry, then put your notepaper between the leaves, and again place the weight on the top. If the plotting paper is not exposed to the air the perfume will last some time " Disturbed."—Tar on clothing: Rub a little lard on .to the spot, and allow it to stand an hour or more, till the tar is softened, when it may be washed out with hot Water and soap. Rinse in clear rainwater. " Bottler.”—Soak the corks in boiling water for a few minutes, when they will bo soft, and easily inserted into the bottle. " Tired."—You should wear only wool or cashmere stockings, and never wear the same pair of boots two days following. " Sirius."— Take a flannel, wring it out of very hot water, wipe the table over several times with it. then take some paraffin nil and polish quickly with it. If not successful at first, try again; it is worth a repetition.

HOUSEHOLD RECIPES. Oyster Kromeakies.—Put two dozen ovsters and their liquor in a saucepan on the fire, bring them to tho boil; then cut, beard, and halve the oysters. Melt an ounce of bid ter in a pan. put in four teaspoonfuls of ground rice, stir til! smooth. Then add the oysters and their liquor, a teaspoonful of lemon juice, a tablespoonful of milk, and a teaapoonful of chopped panley. Stir over tho fire till it just boils, (hen stir ht briskly (he yolks of three eg its. then turn it on to a plate. You will want eighteen thin slices of bacon ; trim them, and put a roll of the mixture on each, then roll iteatlv up. Dip each in frying fat, and frv a. go'de.n brown in plenty of fat. Drain on paper. Serve garnished with frier! parsley. Medlar Jelly.—Choose very ripe medlars, put them in a bright, clean pan, with just enough water to cover them. Bod them gently till quite soft, keeping them wed stirred. Then pour the contents of the pan on to a hair sieve, with a basin underneath. Let it stand till the juice has run through. Press the fruit gently row ami then, but do not prss the pulp through. Mheu this is done measure 'he juice hock into a clean pan anqtl add to each pint ot juice one pound of good ioat sugar. Pou and skim veil till a. little 'jellies" firmly when cooled on a plate. Put into dry jars. When cold cover and lie down lightly.

Lins-'e.l Tea.— Put tlnve Uh!«*jpoonfu's of linseed and one pint of water in a pan, and Imil for ten minuter Thru strain off the water into a jug, <i(]■;! to it two lemons cut in thin slices ami brown sugar to taste. This rfrink is refreshing. anil very goo.l for roughs and rohk If the flavor of liquorice is not objected to, half an ounce may, with advantage, he added. Broiled Rabbit.—Oih the rabbit into large joints. Wrap each up in a piece of well-buttered paper. Foolscap paper answers well. Hang these in a Hutch oven in front of a clear, bright tire, or on a gridiron over it. and broil for ahont eight minutes, or till nicely browned. Keep frequently turning the pieces, to get both sides evenly cooked. When done, remove the papers, and serve on a hot dish. Place a little pat of maitre d’hntel butter on top of each joint. (Mazo .Mutton Cutlets.--From the neck of a small sheep procure neat cutlets, allowing a bone to each. Trim each ro as to leave a piece of clean hone at the end. Place the cutlets in a piedisL, and cover them with rich stock ; tie the dish over with buttered paper, and cook steadily for an hour in a moderate oven, when the meat should bo perfectly tender. Dram each cutlet, season with pepper, salt, chopped parsley, and dip into glaze till it looks perfectly‘smooth. To make the glaze, proceed as follows:—Boil two or three cloves of garlic in a gill of water for ten minutes, then add sufficient extract of meat to make it a good color. Dissolve in th:s half all ounce of gelatine powder, and add a teaspoonful of soy. Place the cutlets on a plate till cold, and set on salad to serve. ('old Tongue in Jelly.—Put a tongue of medium size, which has been in pickle three davs, into a stswpan with two Quarts of water, a dozen peppercorns, a blade of mace, some allspice, and three cloves. Simmer for rhree hours. Remove the skin, cut the tongue into thin slices, and arrange in a plain mould tin. laA the liquor cool, take otf the fat. and if thejp be more than onethird of the original quantity of liquor boil it fast with the cover off to reduce it. Flavor to ta-te with sauces, pepper, salt, and chopped parsley, and, it necessary, color. Pour over the tongue, set a plate over the mould, and on it a weight. U hen cold and sot. turn out. and garnish prettily before serving, Semolina. Mould With Fruit , auco. c.et one quart of milk to boil with a thin piece nf lemon rind., sufficient lump sugar to flavor, a little salt and two ounces of butter. A« i-non as the nd’k hods, scatter into it three ounces am! a-lsali ot semoiina, stirring all the time with a. wooden spoon. When "all has boiled for a' minute or two. i.til the pan at the side nf the stove, so that the contents can just simmer 'or eight minutes. Fill the mould with cold water and when the semolina has cooled a Uttte emptv out the water and a'.! the mould after'taking out the lemon rind. M lien set turn tint and tmur a fruit since round. Make tins with stewed fresh fruit, passed through a sieve, or jam .baited with ns weight in water and passed through a

Sl KWcrberrr Wine.-I.bithcr the berries when quite ripe, ami *talk U.em. lut half a peck iu a vessel, ami pour on them one gallon and a-haK of fasr-hoiUng water. Cover closely, ami leave Mv twenty-four hours. Then pour throv.-h a wire sieve, pressin- ihe fruit well. Measure too liquid and put it in a pan in which yon can boil it. To each gallon nlh.w three pounds of SU rar half an ounce of ginger. four cloves, allspice, and one pound of chopped raisins. Boil -('.ally tor one _ hour, skimmin" it veil. Bet it stand until just warm, then* pour into a cask or spirit jars, pud m a piece of toast thickly spread with about one ounce oi veust, uv two tubiospooufuis of brewers* veast to each hvo gallons of wine. I.eave two weeks, ..r until it stops working. Then add one gill of brandy to each gallon. Cork lightly. and leave for three months, then strain and hoillc. Baked Bread-and-butter and Marmalade Pudding- — lt is very good. 'The chief thing is not to make it too " stodgyby putting too manv slices of oread in it. and cot enougu room for the custard. If vou want the pudding particularly, dainty you had better cut off the crusts. Take a ‘dish that will hold aknu one and a-half pints, use six small slices of bread and uniter, spread each of them thinly with marmalade, and then arrange them on the dish, with the marmalade on top. Now the custard : Take one pint of miff:, three ergs, »nd three teaspooafuhs of castor sugar. Beat the eggs and sugar, also milk, add a few drops of vanilla, and then pour it over the bread, etc. With a knife press the top slices of bread down, and let it stand ten or fifteen minutes, so that the bread gets soaked, before putting in the oven. It must be put in a slow oven, for if the custard is boiled it will get watery, and he ruined. When the custard is set, and the top a nice brown, take it out of the oven, tprinkle a little castor sugar over it, and it k ready.

Lemon Cream Pie.—Boil one and a-half pints of milk; add three tablespoonfuls of com starch dissolved in a little milk (cold); return the m3k to the fire; take the jnica of two lemons, four eggs, one cupful of sugar, and two tablespoonfuls of butter ; beat these ingredients together, add to the milk, flavor with one teaspoonfnl of extract of lemon and grated nutmeg, pour the mixture into the pies, and bake. When done remove from the oven and set it aside ; whip up the whites of four eggs to a froth, add gradually a cupful of powdered sugar: spread two-thirds of the mixture on the pie, put the other one-third into o - ovnucopia, and by squeezing'it decorate 'ho pie according to fancy; return it to the oven ft few minutes to set the meringue.

Swiss Cream.—Take a quarter of a pound of soft macaroons or six sponge cakes, sherry, one pint of cream, five ounces of sugar, two Urge spoonfuls of arrowroot, the juice of half a lemou, the rind of one lemon, three tablespoonfuls of milk. Lay the macaroons in a glass dish, pour over enough sherry' to soak them: put the cream into a, lined saucepan,, with sugar and lemon rind; let it remain by the side of the fire until the cream is well flavored. Take out the rind, mix smoothly with ccdd milk and arrowroot, add to the cream, boil gently for three minutes, stir it well, take it oil the tire, stir till nearly cold, add lemonjuice, and pour over the cake: garnish with strips of candied fruit, ginger, or citron, or preserve. HINTS. If, when obliged to be on your feet all day, you change your shoes several times for a fresh pair, you will be astonished how much it will rest the tired feet. The reason for this is that no two shoes press the foot in tho same part. A Cold Cure. —A very good remedy for caring a cold in the head or chest, or a wheezing chest, is to grate some nutmeg into a titblespoonful of salad oil and heat over a tire or candle, and when iiot rub well with the hand into the chest and neck, and also across the forehead. To be applied when in bed. This will be found a most simple and safe cure. Cautions in Visiting Rick Rooms.—Never enter a side mom in a state of perspiration (to remain for any time), for when the body becomes cold it is in a state likely to absorb the infection; nor visit a sick person (if the. complaint be of a contagious nature) with an empty stomach. In attending a sick person, do not stand between the sick person and any fire that may be in the loom, as the heat of the fire” wiil draw the infectious vapor in that direction.

If milk is kept in a large shallow basin it will remain sweet for a longer time than if kept in a deep jng. If boiling water be poured over apples that require to be peeled, the skins may be easily removed, and much waste and labor saved.

If yon use a wooden pail about your household, and it begins to shrink and leak, fill it with water and then stand it in a tub filled with water. This will swell the worn! so hj will leak no more.

To open windows easily, after sticking with paint, wet weather, etc., brush over the inside of the frames with ordinary black lead, when they will slide without difficulty.

An agreeable method of changing the atmosphere in an invalid’s room is to pour some eau-de-Cologne into a soup plate, and with a lighted match set fire to it The spirit will make a pretty flame, and impart a delightful, refreshing odor to the air.

Save your eggshells and use them to clean bottles, vinegar cruets, and carafes. Put the shells away in a convenient box, and when ready to wash the bottles crush the shells up fine, partly fill the bottle with than, pour over them hot soapsuds, shake wed, and rinse.

Jars ami pickle bottles that smell of onions may be made quite sweet \( filled with garden mould and left standing out of doors two or three days. When thoroughly washed they will be found quite sweet, and may be used for jam or any other put pom. To Wash Silk Underwear. - Make a lather by adding one tablespoonful of soap jelly and one teaspoonful of ammonia to a '•allot! of wafer of about 98deg. Squeeze the garments, one at a time, in this, ami if they are much soiled do (hem in a second lot of suds made in the same way. Rinse in two lots of water of the same temperature, press as dry a< pos-ihle between your hands, or run them through a wringer, sltake, ami when nearl” dry press them on the wrung side wi'h a modna tely hot iron. To Vwi.di Black Material. —Make a lather by adding a lablespocnful of soap jelly and mu l-ve! teaspoon'iils of powdered borax to a gallon of water of about HOdeg. Souse the materia! up anti down in this, drawing ii through your hands, but not rubbing ii. Rime in two lots nf water, ami hang in ihe shade (without wringing) till nearly dry. Full each piece into shape when hanging on the line. Iron on the wrong side when nearly dry, and continue itoniiig till quite dry. An Attack of Croup.—A Ifaspoonful • f ipecacuanha wine mixed with an equal quantity of water administered directly an attack o? croup comes on will often relieve 'the little patient. Repeat the close in ten minutes’ time if the little ona does not vomit freelv. A sponge wrung out nf the water as hot as can be borne, should be belli against the windpipe, while linseed poultices and a hot bath are got ready in case they should he needed. Pvcmembn' that ipecacuanha wine is useless if it is not. clear. It does not keep well, ro should oe bought, in small quantities and kept very tight!v corked.

A Safe Laxative. —Two figs soaked n water over night and eaten in the morning before breakfast will sometimes relieve constipation in children and grown people. The seeds exert a stimulating effect on the alimentary canal, and help to produce the effect desired.

Take Care of Your Umbrella.—When you come in out of the rain, don’t plump your nice umbrella ferrule down into the umbrella, aland unless you want to ruin it. That lets the wafer and tiny specks of grit, run down into the lining under the iron ring that, secures the ribs, and it stays there, making the silk tender and rotting it Meitner should you leave the umbrella open to dry. as that stretches the silk and makes it stiff, and it will soon split. Shake ii well, then close it, and stand it handle down where the water will ran off. Never set an umbrella or parasol away lightly folded : it will split out just, as soon again. Leave the folds to lie loosely.

Hardening tallow.—To one pound of tallow lake a quarter of a pound of common resin, melt them together, and mould the usual way. This will give a candle of superior lighting power, and as hard as a wax candle—a vast improvement on the common tallow candle in all respects except color.

Lard or Fat. —-Dissolve quarter of a pound of alum and quarter of a pound of saltpetre in half a pint of water on a slow file, then take three pounds of lard or fat cut into small pieces, and put into the pot with this solution, stirring constantly over a moderate lire until the lard is dissolved ; then let it simmer until all steam ceases, and remove at once from the fire. If you leave it too long it wi* get discolored. These candles are harder and better than tallow.

To swot soaps use orris root, oil of almonds. oloves, cinnamon, and any other sweet-smelling essence. Any chemist will give the right quantity to use.

CORONATION DRESSES OF PEERESSES. The c|ucstior. of the robes to he worn by peeresses at the Coronation, according t 1 the latest English files, is now definitely settled. The regulation robes consist of » kirtle in red velvet bordered with a band cf pure white minever fur curving round ex each side of the front and meeting at the waist over a white panel, which may he o* any material the, wearer likes so long as is 'white. The low bodice, tight-fitting, ? also of the red velvet, with stomacher of the white fur continued in a band round the shoulders. Red velvet also composes the train, this also being bordered with minever. A short cape of the fur falling at the back only over the train is fastened at each shouiaer with a gold cord. On the cape alone are the black spots of the minever to appear, the fur on the other parts of the costume being purely white, an 1 these spots are arranged in rows running from side to side and are arranged in nnaiber according to the rank of the wearer. The Queen having some time ago expressed a hope that in the making of robes and dresses to be worn by peeresses and other ladies at the Coronation home industries might as far as possible be utilised, Princess Christian, the president, and Lady Amherst and other members cf the Council of the Royal School of Art- Needlework, have since been endeavoring to secure that Her Majesty’s hopes in this respect should be worthily fulfilled by the adoption of historical suggestion and artistic principles of design. The regulation mantles will, of course, be of velvet and ermine; but with respect to the di-esses the idea- is that in their embroidery subjects might bo derived from the coats of arms, crests, and badges of nobh-s and other families. Appropriate deafens

are accordingly being prepared in gold embroidery, and the adoption of this scheni-, if, it is at all general, will no doubt add much to the historical picturesqueness of the great scene.

SEWING HINTS. Always use double thread for gathering. Always use as tine a thread and needle a? the garment will allow. When threading your needle make the knot on the end broken from tho reel. The rule for frilling is one and a-quarter the length of the edge to be trimmed. In facing a sleeve, turn it, and place the facing inside the sleeve before sewing it on. Gathers should always, be set on the right side, hut never with a needle; use a large pin. When sewing on a button, place the knot on the right side of the cloth directly under the button.

in sewing a seam, put the stitches closely together, but lightly, into the cloth, being careful not to pull the thread tight, as this causes the seam to draw.

BRIDES OF FORTY. WOMAN’S AGE OF GREATEST CHARM. What is tho reason that men are marrying women so much older than themselves? asks a woman writer. What is the charm of the woman of forty to tho man of twenty-five? Time was when she hud none it all, when ho regarded her from the standpoint of a son. if not a grandson. Forty was the same as seventy is to-day. When a woman had got there she had readied tho jumping-off place. In New England, when a spinster gained the age of thirty, she put on a cap as a sort of tacit announcement that her case was past hope, and she was acquiescing gracefully. We don’t hear what she did when she reached forty, but it is probable she put on a shroud. Tim age of the greatest charm has been steadily advancing for the last four centuries. In Shakespeare’s day it was fourteen. The only heroine of his whoso number of years is mentioned was at that tender period of her youth. The other dram atists, up to the Restoration, persisted in the fourteen tradition. Then there was an advance in favor of sixteen and seventeen. Sir Walter Scott and his contemporaries in some cases went as far as eighteen, though in ‘ Quentin Durward ’ the heroine is unde r fifteen, and the early Victorian romances gave it a boost up to nineteen. But it rested with the French to boldly get up and announce that there was power to please in a woman of thirty. Balzac was responsible for this. He puts his Duchesse de Langeais at that remote age, and then wrote another book oven more exclusively concerned with the charm of the woman of thirty years. This was thought so origins! that one of his contemporaries—l think it was Theophile Gautier—wrote a parody on it, entitled ’The Woman of Portv Years.’ It was odd that it took the French so long to get the well-seasoned and passe charmease into their literature, as she had been a prominent figure in their social life for many generations. The widow Beauharnaia was thirty-six when she captivated young Bonaparte. Mdrac Roland was thirty-eight when she was seized by her grande passion for the youug Girondist. And had not three generations of the house of Sevigne worshipped at the shrine of Ninon de L Litcion?

With us, (ho Anglo-Saxons—who mature late and develop slowly—it is singular that for so long a period the age of charm should have been 'confined to the earliest youth. The tendency of men to marry women older than themselves, and of society to seek its belles in women approaching middle-age, new with us. We have not even yet got quite used to it. A marriage like Lady Randolph Churchill’s (a widow with a son older than her second husband) to a man nearly twenty-five years her junior seems o us a little shocking. Put then we are slid in the stage when a woman between fortytive and fifty sounds horribly old. *We can only picture her as wrinkled, grey-haired, and fat, leading round a lad who looks as if he might be the son of her youth. Whereas,'"the truth of the matter is, Ladv Randolph Churchill is a, handsome, radiant, and altogether satisfactory person, of no age at all, or perhaps just the right age. v. horn, one would no more apply the word old than one would to Cleopatra when Antony met her on the barge. Youth—as far as women are concerned — is becoming a matter of industry and knowledge. One learns how to keep young as one learns how to keep books or play the piano. Any woman who is not harassed past endurance by poverty or overwork can kceep her youth to an age when in the past sho was regarded as dead slock in the market. The beauty doctor, rwi extended knowledge of the laws of hygiene, the spread of luxury, the possession of money, have all contributed to keeping smooth the brow and bright the eye of the woman who, twenty years ago, would have bc-een laid away n lavender. And when looking into her glass she complacently concludes that she is tcallv better Inciting than she was at twenty, she docs not see anything incongruous in the thought of marrying a nice young man who is fifteen years her junior. As for the young man, be finds her a great deal more attractive, than the maid of eighteen, who really stands a poor show beside her. Eighteen seems very bread-and-buttery after the experienced attractions of a forty which is quite as good-looking and so very much more amusing. But why does the woman of forty like the young man of twenty-five? In ‘The Princess and the Butterfly’ sho liked him because he was full of fire, romance, and illusions, and hers were all gone. He was something new'. In Jtedy Randolph Churchill's case, be was very handsome - quite an Apollo of a young man. But in most cases the spell seems to be that of a sort of mutuality of teste and aim. The young can is generally of the serious type, and to want to marry a woman so much his senior argues a desperate love. This touches the heart of the lady, who—in the plays and books, at least —always honestly tells him her age. But he doesn’t care a bit. He loves her for herself—age cuts no ice. And the man who desperately wooes, no matter what his years, means, or condi tiou, is the man who wins. What is that proverb about the faint heart and the fair lady ? A LA MODE. My Polly glories in each smile That fashion, on attire bestows. And tlica to each extreme of style In coiffure, dress, and even pose. The fairy folk in times of old Were changed by Magic’s wondrous wand; She for new guises manifold Adopts each model in “Le Monde.” So though my very age bespeaks Discretion, yet my staid brain whirls— I think that in as many weeks Tve been engaged to fifteen girls!

PERSONAL AND GENERAL. The only woman who ever held a commission ha the United States Army has just retired into unofficial life. First Lieutenant Anita Newcomb M‘Gee was a 0 pointed acting-assistant surgeon at the b—ginning of the Spanish war, and has since had the control of the Army Nurse Corps. On her resignation recently she received the thanks of the Government for her services. Writing in ‘Madame,’ on the subject f “ Servants Past and Present,” the Hon. Mabel Vereker observes “I do not for a moment suggest that there are not hundreds or respectable, honest, and well-intentioned young men and women in service, but I maintain that they are not good servants. It is not so much their fault as that of their education, and the obsolete and totally inadequate laws and customs dominating domestic service. Every facility and encouragement is given them to be idle, selfish and incompetent, and, to a large extend this is the fault of their employers.” The King’s oldest living subject is Mrs Neve, who resides at Bristol, and was 109 years old in May last. She has numbered among her acquaintances many distinguished literary and scientific personages, including Hannah More, Sir Humphrey Davy, Charles Lamb, and Zachary Macaulay, ' In the year of the Battle of Waterloo she married, and has now been nearly sixty years a widow. Mrs Neve has the reputation of being a considerable scholar, and has read the Bible in English, French, Italian, German, Spanish, and Greek.