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WOMAN’S WORLD.

[Br Viva.] TO CORRESPONDENTS. "Christine.”—To remove oil from clothing, try benzine or ammonia. Take a piece of flannel, saturate with the liquid, and rub all round the spot, with it, working gradually towards the centre. As benzine is very inflammable. it should be handled with care. Another way to remove grease spots is to cover the injured part with a piece of brown paper and press it with R hot iron. “ Mouldy.”—Try a pan of lime on the shelves near jellies, fruits, nnd jams; will prevent their moulding. “ Moth.”—A sure preventive of moths is tansy. Sprinkle the loaves freely about your woollens and furs, and the moths will never got into them. ' Novice." —To produce liquid glue which will keep for years break pieces of gine and place in a bottle with some whisky. <gork tightly, and set aside for a few days. Tins should be ready for use without the application of heat, except in very cold wcathei. when the bottle should bo phtecd in hot water for a few minutes before using the glue. ' Etiquet te.”—lc is not nsual to shake nanus upon an introduction, but nuu-u depends upon circumstances. Always introduce a gentleman m a lady mentioning the gentlemans name firs;, and a voting Indy 10 an older or a married Indy ‘ mentioning 'he name oi the lounger lady first.

HOUSEHDLI) RECIPES. Bu-sian Gallmaufrv.—Cut four ounces o. cold ioast beef into neat snuare pieces Add to these the same amount of cold cabbage or cauliflower, and. if possible, cold Yorkshire pudding. Add also four of finely-chopped lean ham and some slices of cold potatoes. Season high.y with pep- !*•!■ and salt, a teaspoon to! of minced shalloi and parsley, and a lew capers (th-sc oin ho omitted it not liked). I’hec an ounce of beef dripping in a clean enamelled iron rtewpan. and as soon, a* it melts add tin- above mixture. In lie meantime dissolve a heaped leaspoonful of sifted sugar in a tahiespooiiuil of vinegar: add to the gallnnu'rv, and fry nil \'"ty Lot. suiting p-apu !v in oai r'to avmd binning. Then pile high on a hot dish, and servo at once. V,a!. unituci. or pork is ad nice when it>-ihaullh-d aittr this imuir.cn. in the latter else omit the eoid chopped ham, and add r rit s-crtspoonful oi French mustard, and more onion, it oaied tor. Fri!rets ali Viileroy.— t'ni -o m e thin sgotr. (it rolled tongue. ' Stamp them into i■■ at round., with a cutter. Have a *mall tin of pate <le foie gias. Take oil ihe top i ovcring of !:ird. cut the pate in linn dins. Next take about half a pound of mashed poi.iU'CS: add to Hum the raw yolk of an i gg. two tahlespoonfnls of chopped parley, and a. seasoning of pepper ami salt. Stir these well in a past over the tire till hot ; then Turn on to a floured boaid, roll lightly r!l flat, stamp round the potato to match the tongue. Place a round of potato on a round of pate de foie gras, cover again with potato and tongue. Make some hitter, dip Cell little pile carefully into the K'itter. frv in boiling ltd till the ird-

ui- are pretty brown. Dram on paper. Serve on a lace paper. Oamish with tried parMey ami slices <>f lemon. For'the Fatter.- - Fut four ounces of flour iu a basin ; moke a, hole in the flour, drop in the volks of two eggs. Stir four tablespoonfuls of stile beer into one tablespoonred of salad oil. Pour ibis nu to the yolks, aid stir gently in, taking care not to get i: lumpy. Put one white of egg on a plate, beat it to a, stiff froth., and stir lightly into the batter. Use directly when once the white- is added, or the troth sinks. Quince Marmalade.—-Feci the iptinecs. uuartcr them, and remove the cores and pips. The quarters should be placed in rold water as thev arc cui. to preserve the i dor. Place the fruit in a. covered jar with one (mart oi wratfr 'o every four pounds of fruit, and Kcw in a slow* oven nil thev are quite tender and u bright red color. Then weigh the fnnl, and to every pound of fruit allow three-quarter? o! a. pound of loaf sugar. Place the fruit in a preserving pan, aud boil gently until it is reTt. stirring all the time. Add the sugar and bring the preserve to the boil. Let ir bod gently for thirty minutes, stirring cureiiilly all the time. Then bottle for use. Tomato Jam.—Take tomatoes not quite ru"' —she green ones me bed —wipe wi'h ,‘i loth, and remove the- stem-, Fut into a preserving pan, allowing half a pound of * white sugar lor every pound of {mil. and , little water fog syrup. Slice and mid (.;> ■ 1-nion for each two pounds of fruit. F> ul until thoroughly done, and tire syrup : ihick. Do ttvl put much water at. li.'t. lor it can lie easily added. This is a excellent preserve, ami tastes like figs. Pineapple Fake.—Real/ up six eggs well on- fiv» minutes, then add six ounces of i i.-ti r sugar, and whisk into the basin over a pan of boiling water for about, twenty minutes, or till thick and frothy. Next add very lightly dx ounces of sieved (lour and three ounces of glace preserved pineapples, cut into shteds. Pour the mixture into a tin lined with greased paper, and bake ire a quick oven for about half ~n hour, taking care it does not catch. Herman Hingerbiead.— Well whisk five eggs in a basin, and add to them six powdered cloves, half a grated nutmeg, quarter o! -o niuui- of ground ginger, quarter of a teaspooiiful of gremiul cinnamon, ami nine ounces of castor sugar. Heal these we.i rer about eight minute'. Next add six runces of mixed peei cut in linn hat raiher kr-ge pi'res. nine ounce -of wml-diied Hour, I .ire irt•-r of .i, pound of sweet almonds bisoched and cut in halves, and quarter of mi ouiuegif carbonate of soda, mixed in two t ihlcspoonftils of mill;. Mir quirky, ami pour jin,i a deep nuking tin druid with hmtcred p,iper. Shake some more shredded remolds m the fop. and bake in a moderaic men three-quarrei - ' o: aii hoar. When ueariy done, brush a little icing sugar mixed thinly vv irh a little cold water over the top. I his rake will keep a ’oug time if put in a dry tin.

Runic: au Biz.—Tin.-, i.- a delirious way of cooking a fowl for ihose whose digestio.,* art; weak and cannot therefore stand the strain of more claltorasdv-cooked dish.'*. Take a chicken truss-d a? hj for boiling, ami I bee ir in a clean >:ewpan, login her with naif a pound of parboiled rice. one. ounce of fiesh butter, half a do/.cn peppercorn.-, ami sal; to la-lc. Moist>• i, widi siiough weak siock —or water will do to wvli cover bo hj the fowl and rice. Cover iijitly. and simmer very slowly over a slow are for about three-quarters of an hour. Then dish up me fowl on a very lea dish. Remove die peppeicorns, etc., from the rice. Add to i; rhe well-beaten yolks of two egg.-, half a gill of cream, a tiny glide of nutmeg, ai d pepper and salt to tas-m. Stir over a slow lie* until very hot. Then garnish mum! the tow], and serve at once, with a little -d the liquor in which it was cooked handed sepaiardy. Sontflee of Cold Fish. —Take half a pound of cold llsh, (hop it, ami rub it througij a, tine wire sieve. Next, mix it with about, half a pound of tire Icooiied;. fn a small sana):,in put some luincr mi to warm, put a large tablespoonful of dial to the, fish and ncc. al-o two hard-boiled eggs cut up into dice, au.l a seasoning of sal:, cayenne, and a übiespoon/nl of lemon juice. Mind and bcwaic of pips when using tins. Separate the yolk? and whites of two raw eggs. Beat the yolks, and stir into the fish, etc. At the. same time add enough milk and cream to make it all quite moist. Thickly buner a plain round souffleo tin, tie a band of buttered paper round outside the tin, ta stand about four inches above it. Whisk rue whites of the eggs to a stiff froth,, and stir them lightly into the other mixture, which is now ready to pour into the tin. Lay a piece of greased paper over the top, and stand the tin in a saucepan, with boiling water to come barely halfway up the tin. Steam gently for about one and a-hulf boms. When cooked take off the paper, let, it stand a second or two, so that u shrinks a little from the tin, and turn it •arefully out on to a hot dish. Any ni ;« fish sauce dues to pour over it. * HINTS. Lemons will keep a long time if covered ■with cold water. a bracked Egg.—-Many a nice new-laid egg that gets Hawed in laying can be boiled simply by enclosing it in a piece of wit paper. When the paper becomes wet it adheres to the egg, and prethe shelf a umen * rom protruding through To Clean Enamelled Baths.-First see.

that, the bath is perfectly dry, then scour with salt anti turpentine. This removes all stains, and if the bath is afterwards rinsed with clear warm water and then dried *t will look almost as good as new; that is, of course, provided the enamel is not worn. To Clean Furniture. —To clean mahogany or walnut furniture combine one pint of linseed oil, one pint of best vinegar, and half a pint of spirits of wine. Dip a soft cloth into this mixture and rub over the furniture, and then wipe thoroughly with a clean soft, cloth. Always shake the fluid before using. Cleaning Jewellery.—For cleaning jewellery there is nothing better than ammonia and water. If very dull or dirty rub a little soap on a soft brush, and brush it ,n (his wash, rinse in cold water, dry first in an old silk handkerchief, and then rub with chamois skin. Its freshness and brilliancy when cleaned thus cannot bo surpassed by any preparation used by jewellers.

For Earache.—For earache place in the centre of a small piece of cotton wadding a pinch of either red or black pepper, after which dip the wadding in some olive nil and place in the ear. The oil keeps the cotton together, and the pepper does the rest.

Wash for the Hair. —There arc many delicate persons who arc unable to wash t heir hair for fear of taking cold. For such the following wash will be found very useful, as it thoroughly cleanses the scalp, promotes the growth of hair, and gives it a bright appearance :—Take two large handfuls of cried rosemary leaves, a piece of soda the size of a walnut, and one drachm of camphor. But all in a jug. pour on it one quart of boiling water, cover it closely to keep in the steam, let it stand on the stove tor twelve hours, strain, and add one glassful of nun. Bottle and cork tightly, and it will keep good several months. Rub well into the roots with a piece of sponge, then drv with a soft towel, and brush the hair wiih a. clean brush. In bottling pickles or catsup, boil the corks, and while hot you can press them in the bottles, and when cold they are sealed tightly. Cold starcli is improved if there is added to every tablespoonfu! of starch half a teaspoonful of borax dissolved in a pint of water. It brooms are wet in boiling water once a. week they will become lough, will not hurt the carpet, and will seem like new until worn out. For grease spots on malting make a thin paste with fuller s earth and water, spread quickly over the spots, cover with a plate a few minutes, when the spots will disap-

[K'iir. It you liiid there is ;m escape of pas yon can stop it till a plumber crm be sent for bv stooping the hole with soap mixed with whitening. This will also do in case of water Uakii.ce in a pipe. The window of a sick room should never be dosed. The .bottom sash should be slightly raised, causing a current of air through the centre of the window, and the snace below' should be filled in. When shaking heavy rugs, hold from the sides, never the ends. If possible, spread on clean prats nr boards with the wrong side no; beat first to dislodge the dirt, then brush thoroughly, and hang on the line to air.

When cabbage. onions, or strong-smelling vegetables have been boiled in pans, to prevent odors chirring to them place some rail on the stove and turn the pans bottom np over t he salt. In a Tew minutes the pans will smell sweet.

The latest cure for a thick or spotty complexion is to wash it with parsley water. Is is done in this way : Yon musttake half a pint, of rain water and soak in it a large bunch of parsley, letting it remain in the water till night. In the morning when you rlrrsa vou must rnh the face well with a diy cloth, then dip your sponge in the parsley water, and pass the damp sponge over yc-nr face, leaving it on without drying it. You must do this tbr ■ rimes daily, and at fhr end nf a. fortnight von will be surprised to sec tha> there are 10 spots or roughness oi your face. A New Toothbrush.—Souk a new toothbrush in cold water twelve hours before using. Then. If there are any uneven bristles, cut them off. Don’t pull them out, nr you mav loosen other bristles. . Let the brush dry thoroughly before using. LONDON'S FIRST LADY LL.D. Miss F. Temple Ortne has become the first LL.D. of Loudon University. Miss ( trine's success is all the more remarkable inasmuch as she did not prepare for examination in the usual manner. She took up the studv of law by correspondence, and in this wav went through the entire course from jurisprudence, to international luw. Miss I trim' is anxious that her example mav be followed bv other girls, and tint a greater interest be manifested in legal studies. "If women entered seriously into the study of law,” she says, ■‘nu doubt the legal profession would in time he opened to them, just as medicine has been. The nobler sex would not bo able—nor, indeed, wouhl the more liberalminded of them desire—to keep ladies from practice of the law. 1 look forward to the time when a woman shall be as free to advis°, advocate, and judge professionally as she is to heal the sick.”

A CHAMPION DIVER. MCs Annie linker, who twice daily perform* Iho feat of diving from a height of 60ft from a platform at the Royal Aqualiiim, London, is styled the champion vniiii.il diver of the world. During the rigid wars that die has been engaged n.t the Aquarium she Ims dived a distance of (,vi r fift v mile;. She commenced her engagement on January 19, 189 d, and since that date there have not been more than ten davs on which. Miss Luker has failed to dive, at each performance, excepting, of course, Sundays. Tire platform from which she dives is suspended some 60ft nr so ahivvo the tank into which Miss Luker dives, and so in the two exhibitions a day sic dives over 120 ft. Taking merely 300 days to the rear—thus allowing for Snndavs. etc.— this gives a total of 36,000 ft, or’ 12,000 yds. in the, year. These figures mulliplied by tight—the number of years ha* been diving- -produce the astonishi,,.- rotal of 288,000 ft, or 96,000 yards—just over fifty miles. She is the first and oa!v l.idv who has dived off Blackfriars Railway" Bridge into the Thames at low water. " The tank into which she dives at the Aquarium measures 18ft by 10ft, while the depth of water is only just 6ft. High diving is not Miss linker’s only accomplishment? for she is one of the most expert and finished exhibition swimmers in the United Kingdom. For hi oh divim' which came to her quite naturally. Mis* Luker says that “one must have, a certain amount of nerve and skill; hut after diving is once learnt it is never forgotten, and hy increasing the height of the"’dive every few days one gets schooled to it. During the whole time I have been diving I have never once met with an accident, and my daily dives have become, as it were, a part of my everyday life. Of course, diving is difficult at firet; but if one has confidence it is soon learnt, and, as I have said, is never forgotten. lam strongly in favor of swimming being taught in eveiv school in Iho kingdom, and, indeed, consider it is as important as reading and writing.”

.MISCELLANEOUS. Women are iu future to be admitted to the contest for the Grand Prix de Borne, The prize, -which consists of a scholarship enabling the winner to study music or painting in Rome, is strictly limited to those of French nationality. Gounod once held the prize. . ... . . A young woman of Gincmatu (0.), who acted as bridesmaid at the wedding of a friend, found a thimble in a piece of bride’s cake which she ate. This was regarded as a proof that she would die an old maid. To prove that the sign was false she agreed to marry the man to whom she was engaged at once, and invited all the wedding* Quests to be present at her wedding. A minister was found, and the ceremony was performed within three hours of the time when she was acting as bridesmaid. The fascination of a title—even when it is unforgettably associated with a painful and sordid story—is curiously shown in the case of a lady who has just obtained her full release through the Divorce Court from E»rl Russell. At an earlier stage of their dispute she obtained from the Earl a written consent to her retention of the title of

Countess Bussell during the remainder of her life, and she now announces that this agreement will be availed of in due course. In future she will be known us “Mabel Edith Cotinless Russell.” She states that she has been given several opportunities to resume her career on the stage, but has declined all for the present. The young Qic.cn of Holland is said to be a total abstainer, and refuses on all occasions to take wine. Her intimate friend, Princess Pauline of Wurtembercr, was by her won over to the ranks of the teetotallers. She is, it is believed, the only teetotaller among reigning monarch* except the Sultan of Turkey.

Lord Halifax was unable to attend an

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/ESD19020215.2.77

Bibliographic details

Evening Star, Issue 11683, 15 February 1902, Page 7

Word Count
3,192

WOMAN’S WORLD. Evening Star, Issue 11683, 15 February 1902, Page 7

WOMAN’S WORLD. Evening Star, Issue 11683, 15 February 1902, Page 7