WOMAN’S WORLD.

Evening Star, Issue 12871, 21 July 1906, Page 9

WOMAN’S WORLD.

[Br Viva.'] will in this column answer all I reasonable questions relating to the. homo, amnestic economy, and any topic of interest to her sex. But each letter must PSSF life© TOtet'a bona fide name and address, rip noticg wfeatevcr will fee taken of anonymous correspondents. Questions should be ooncUely put, and the writer’s nom do plume be clearly written. ' ANSWERS TQ QQRRESPONT)ENTS. “ Mrs S. C.”—-Both the recipes for the ba»?ds are given in this week’s hints. Thanks for kind appreciation. “ Saidie.”—l have given the required recipes this gorry tq have kept you wkitingr “Elho.”—Use boracic lotion. Drop a few drops ipto the eyes with a soft cloth; or, better still, bathe the lids with it, HOUSEHOLD RECIPES. Crecy Soup.—Required; Six large carrots, four sticks of celery, two onions, two ounces of dripping, four ounces of bam, three pints of stock, one teaspoonful of castor 'sugar, salt and pepper. Melt the dripping in. a saucepan, peeil the onion, and ■wash the celery, and cut both into slices. Put these into the dripping. Wash and scrape the carrots, cut off all the red part, and add this, also the ham, cut into small pieces. Put the lid on the pun, and let the contents cook for ten minutes, then add the stock, and cook until the vegetables are tenderthen rub the whole through a sieve, put it back in the pan, bring it to tie heal, skim it well, then let it cook gently for ten minutes. Next add the sugar, and salt and pepper to taste. Serve in a hot tureen. Chicken Cutlets.—Required: Half a pound of cooked chicken, two ounces of nam or tongue, one hard-boiled egg, three raw eggs, one gill of white sauce, six small mushrooms, bread-crumbs, salt and pepper. Chop the chicken and ham finely, and the hard-boiled egg anti miphrooms rather coarsely. Put the sauce in a clean pan. and the chopped chicken, Irani, egg, and mushrooms, and a careful seasoning of salt and pepper, Stir the mixture over the fire for a few minutes, and then turn it on to a plate, and let it cool. Have ready a deep pan of frying fat. When the mixture is cold, divide it into even-sized pieces. Shape each division into a neatlyshaped cutlet. When all are sltaped, brush them over with beaten egg, and coat them with bread-crumbs. When a bluish smoke rises from the frying-fat, put in some of the cutlets, and fry them a golden brown. Drain them well on paper. Stick a piece uf parsley stalk in the end of each cutlet, and serve on lace paper. Pudding a la St. Louis. —Required; Six eggs, six ounces of ca;stor sugar, three ounces of Vienna flour, two ounces of rice flour, two ounces of butter, three ounces of ground almonds, one teaspoonful of vanilla, one teaspoonful of grated lemon rind, one tin of peans, half an ounce of glace cherries, a little angelica. For the meringue; The whites of three eggs, three tahlespoonfuls of castor sugar. Put the yolks of the six etrgs into a basin with the sugar, and beat them together till they arc frothy and a much paler color. Melt the hxrtter very gently; sieve together the flour and rice flour, then mix the ground almonds with them. Next add yeiy lightly to the yolks about half of the mixed flours, the butter, and stiffly-whipped whites of egg until ail are stirred in. Add the vanilla, and pour the mixture into a wcl 1 - fluttered plain souffle tin. which has a band of paper tied round the tin coming two of more inches above the top of the tin. Put the tin in a quick oven, and bake it for about three-quarters of an hour, or until the centre is set. This can be ascertained by sticking a clean skewer into it. Let it stand a minute or two in the tin. and then turn it out carefully, and put it s.sulc untfl it is cold. Then scoop out the centre, so as to have a case of cake with walls about half an inch thick. Beat up lire three whites for the meringue very stiffly, stir the sugar in lightly, and spread tliis meringue all over the case—over the sides and edge, but not in the middle. Put the cake in the oven until the meringue sets and is a delicate biscuit color; then take it out. Pile the pieces of pear prettily up the centre, and pour a little syrup over. Decorate the top with the cherries and small straps qf angelica, and serve it cold. Gruyere Ramekins.—Required: Two ounces of Vienna flour, two ounces of butter, two eggs, a gill of hot water, on© and a-half ounces of Gruyere cheese, salt and pepper. Put the water and butter into a saucepan. Put the flour on a tin in the oven, and dry if. Then sieve and weigh it, and add more dried flour to it if necessary. When the water and butter" boil add the flour, draw tie pan to the sifle of the tire, and heat the mixture until it is ouit© smooth; let jt cool, then beat the eggs in one at time. Season the mixture carefully. Then shape it. with two spoons into small balls the size of a walnut, lay these on a greased tin, and brush them lightly over with beaten egg. Cut the cnees© into small dice, and -ress them lightly over the balls. Bake them in a quick oven until they are a delicate brown, and hollow. Serve them at once piled up on a hot dish.

Delirious Buns.—-Required; One and three-quarter pounds of flour, one ounce of compressed yeast, one ounce of mixed spice, three gills of milk, quarter of a pound of castor sugar, quarter of a pound of butter, quarter of a pound'of fruit, two ounces of peel, two eggs. Sieve together half a jjound of flour and the spice. Put the yeast in a small basin with, a teaspoon fu] of castor sugar, and mix them together till they are liquid. Make tho milk just lukewarm, then ~our it on to the yeast, mixing them well together. Make a well in the middle of the flour, _ and strain the milk gradually into it, maxing it smoothly with a wooden spoon. Cover the top of the basin with a piece of paner, and put it to stand in a warm plane until the top is covered with bubbles. Put the rest, of the flour in a large _ basin, and rub the butter lightly into it. Clean and stalk the fruit—cither currants or raisins—and chop the peel, then add the fruit, ped, and sugar to the flour. When the “sponge” in the other basin is ready, add to it the dry ingredients, beating them in with the hand, and at the same time add some of the beaten egg. Continue beating until you can pull the lump of dough out of the basin, leaving it quite clean. Cover the basin again, and place it in a warm place, until the surface of the dough is covered with cracks. It will take about one hour and a-half, Shape the mixture into round l>alls, and place them, a good distance apart, on greased tins. Put the tins in a warm place for about twenty minutes, or until they are half as large again. Then bake them in a quick oven for about half an hour.

Rcsall Pudding.—Required ; One pound of bread-crumbs, four ounces of flour, half a pound pi raw grated carrots, half a pound of Demerara sugar, half a pound of stoned rakins, half a pound of chopped suet, four ounces of peel, chopped, four eggs, one gill of milk. Mix all the dry ingredients with the milk and well-beaten eggs. Put the mixture into a wellgreased padding-basin; tie a scalded and floured cloth over the too. and boil it steadily for five hours. Turn it out of the basin, and serve with sweet sauce. Beef Olives.—Required : One pound of cold roast beef, two tablespoon fula of chopped haip or bacon, three fables poonfuls of crumbs, two tabJespoonfuk of chopped suet, two teas neon fuls of chopped parsley, the rind of half a lemon, salt, pepper, and nutmeg, quarter of a teaspoonful qf powdered marjoram and thyme, cue egg. _ Cut the meat into thin elides about four inches square, and trim them neatly. Mix together the chopped hum, suet, parsley, crumbs, and herbs, then add a good seasoning of sglt, - ?->. per, and nutmeg, and the grated rind of half a lemon. Beat up the egg and bind the mixture with it. Rha,pe the mixture into small cork-like pieces, lay cue on each dice of meat, roll un the slice neatly, and tie it in shape with string. Put a pint of brown sau/jc in a sfcewpan, lay in tin? rolls, and let them simmer gently for half an hour, then remove the strings. Arrange a neat bed of mashed potato on *> he*- 'Bklj. Put the rolls in a circle,

pressing them slightly on to the potato, strain the sauce round.

Meringued Bananas.—Required : Four bananas, two ounces of castor sugar, two whites of eggs, vanilla, a little red currant jellv. angelica. Required for the syrun : Four ounces of loaf siumr. one gill and !. a-half of water, the rind of half a Jemon, j Put the water, sugar, and lemon-rind in a saucepan on the fire. Let the sugar 1 dissolve gently, then boil it to a syrup. 1 Peel the bananas and cut each jn two, the I round way of the bananas. Put the' pieces in the syrpp, and let them simmer j gently till they are tender, but on no account must they get over done and lose j their shape. Lift them out of the syrup j and let them drain well. Whip the' whites of the eggs very stiffly; stir in ■ the castor sugar and vanilla very lightly. ; T’laoe the bananas upright in a fireproof f vh. then rover them with a meringue. Servo hot or cold HINTS. A Cause of Hl-tcmpor.—Many sulky, il|tempered girls would become quite cheerful and pi errant if only they would take Hie . trouble to cure the constipation from which they suffer. Their blood is polluted, and ! when this is so the temper is almost in- 1 variably polluted also. Jf you want to 1 avoid constipation, drink at least three pints of fluid —of which the greater part should he pipe water —during the day, avoid strong tea. and coffee, and eat pilenty of fruit and vegetables. To Clean Oane-boitomed Chairs.—Turn the chair upside down. Fill a basin with hot water, and sponge the canework well. If very dirty, use soap too. Rinse and place in the open air or in a thorough draught to dry. It will then become as tight and firm as new. A Skin Inclined to Wrinkle.—A naturally dry skin is always liable to wrinkle early. Ihe following treatment twice or three times a will help to keep the wrinkle:, a-bay. First wash the face thoroughly in warm water, and if you use soap, rinse in clear water afterwards. Next rub in- a. small quantity of good cold cream, let it remain on for about five minutes, then remove carefully with a soft rag. The skin will then be beaut dully soft and supple. For Hard Hands.—'Many people have naturally dry skin. The following treatment will soften it wonderfully ; —Fust soak the hands ni warm water, and while still tins well a small quantity of olive oil. Rub this well hi till the skin has absorbed as much as it will; then dry thoroughly. At night sleep in a pair of loose, white gloves, which, ~lor ventilation, should have the finger-tips cut off and the palms punctured all over, lined with almond paste, made by mixing in half an ounce of rosewater enough almond meal to form a thick pete. To clean Indian brass, mb with very fine brick-dust, moistened with lemon juice. Rinse and dry, and polish with chamois

leather. Feather and fur boas will bo wonderfully freshened if every time after rearing they are well shaken. This causes the fur to stand out and look fluffy and soft. Cakes will never stick to their tins if placed on a damp doth when removed from the oven. Custard should always be covered tip while cooling, or a thick skim will form, on the top. Coral can bo cleaned by boiling in hot, soapy water. Afterwards rinse thoroughly, and let dry. Polish by rubbing with a dean chamois leather.

A GIRL TYPIST’S ADVENTURE. Miss Sarah Hansen, a pretty eighteen-year-old Chicago girl, enjoys the distinction of being the first of her sex. to steal a long ride .on a goods train. It was not a matter of choice, but of stern necessity for Miss Hansen. Having lost her situation in St. Louis ns a typist through her employer’s failure, she tried in vain to obtain other employment. Her slender savings soon melted away, and pmeutly she was reduced to pawning her clothes. Her parents were poor, and could not help her, so she made up her mind to travel home as a stowaway. One night she crawled, unobserved, into a truck half-lull of tiles. Hardly had she ensconced herself in the farthermost corner when, to her dismay, two knights of the road, likcwh-e intending to travel free, attempted to clamber into the same truck, but, scared array by the sudden approach of a hrakeman, hurriedly took their departure. All night Miss Hansen rode on her hard bed of tiles, and at Joleit, near Chicago, she crawled to the door, sore and weary, to discover her whereabouts. All of a sudden she was confronted by the hrakeman. It would be difficult to say who was the more startled, the man or the girl. Bursting into tears, poor Miss Hansen made a full confession, whereupon the kind-hearted employee gave her enough money to pay her fare for the rest o[ the journey home, with the remark that “ she was the first lady hobo he had ever seen or heard of, anyway.”

QUEEN VICTORIA’S HONEYMOON. La Granja., where King Alfons/a ani bis bride spent their honeymoon, is situated j about forty miles from Madrid, in a shel- | tered recess of the mountains in the midst . of pine forests, 4,000 ft above the level of i .the sea. It is an exquisitely beautiful j place, which owes its creation to King : Philip V., and has frequently been do- j scribed as the Versailles of Spain. Its gardens have much in common with those | of Versailles, save for the fact that the terraces are the result of nature instead of artifice, while the fountains are even j finer then the celebrated ones at Versailles. | It was at La Granja that Philip V. abdi- ■ cated in 1724 in favor of his son. at whose death in the same year he resumed the : crown. It was there, too, that the in- I famous Godov, the Prince of Peace, and! execrated favorite of King Charles IV., | signed as Premier the Treaty of 1796, j which surrendered Spain to Republican } Prance. Among the relics of the palace in ; which King Charles V. and his first wife are entombed is the ‘‘ Baculo.” or staff of St. Elizabeth of Hungary, and from time immemorial this relic is placed in the hands of the Queens of Spain when in childbirth, with the idea that it may not only preserve their own lives, but also bring blessings to the infant. The Queen Mother Christina loathes La Granja so intensely that she has been there only once, and then but for a few hours, since the 'death of her husband, more than twenty years ago. The present generation is ignorant of the Queen’s hatred of this most delightful, picturesque, and always cool and healthy summer residence of the Crown of Spain. Rut older people recall that it was at La Granja that some of the most painful quarrels between Christina and her husband took place—quarrels arising from the thoroughly justified jealousy of the Queen —and that it was in the gardens of La Granja that the late Duke of Sesto, president of the Spanish Commission to the Columbian Exposition in 1893, received a stinging slap in the face from the irate Queen when he ventured to put out his hand in an attempt to bar her entrance to a pavilion or kiosque in the grounds, where the King was eng ged in accord.ng to a fascinating duchess, now dead. It was from La Granja, too, that Queen Christina made her sensational departure from Spain on that occasion, travelling straight to Vienna, whence she was induced only with much difficulty to return to her husband by her kinsman, warm friend, and sagacious counsellor, Emperor Francis Joseph. Queen Christina, in spite of all this, was deeply attached to her flighty and, in afiairs of the heart, extremely frivolous husband. It is therefore quite ’natural that she should dislike a place, no matter how beautiful, that recalls to her memory some of the most painful and mortifying’ episodes of her married liie. Another “beautiful palace of King Alfonso, to which he will take his bride in the, fall, is Aranjuez. It is situated on the banks of the Tagus, sheltered from the winds by an immense and splendid forest teeming with as much game as in tho days of the Due do St. Simon, many of the episodes described in his famous memoirs haying taken place there. It owes its origin as ; a royal residence to Emperor Charles V., 1 -who erected a palace on the site of an ancient Roman temple to Jupiter; but it was subsequently destroyed by fire, and | in its present condition it dates back to the middle of the eighteenth century. Formerly its walls were adorned with magnificent old masters, but most of these were transferred during the reign of Queen Isabella to the Prado Museum at Madrid,

which contains one of the grandest national collections of old masters m jauropo. PERSONAL AND GENERAL. An unusual festivity took place recently fit Potsdam. Herr Perse, who boasts the proud title of “ master carpenter .to the Imperial Court,” celebrated his “iron” wedding, which stands in Germany for the seventieth anniversary of that event. The old greybeard, who is a favorite at Court, is ningty-three yearn exf age, and his wife eighty-six. The Emiperor William made the venerable couple a present of two finely-decorated var.es from the royal porcelain factory. The Crown Prince sent_ a diamond pin, and Prince Eitel Friedrich appeared in person iq offer his congratulations. Prince Hohenlohe conferred the order of his house upon the “iron” bridegroom, and the garrison commander of Potsdam sent two magnificent oil paintings framed in oak, So, with ail these distinctions showered upon them, it is safe to assume that no prouder and happier couple lives In Potsdam to-day than Herr and , Frau Fcrse.

A young milliner’s assistant at Berlin, who was dismissed without notice because she used perfume on her handkerchief in husimes hours, has been awarded damages by the courts. 'Hie lady brought into court a bottle of Hie scent which her employer claimed bad driven away many of his customers. It was handed up to the Judges, who tried it on their handkerchiefs, and pronounced it quite pleasant. The latest fashion is for hats handpainted wtih designs of the flowers with wdrich thev are trimmed. Large Leghorn hats in white and black have their brims painted with long trails of pink or rod ro.es and trimmed with clusters of the flowers and big bows. The Hon. Mrs Bertrand Russell, at a successful “at home ” held in London in connection with the Womens Union for Social Service, described how she disguised h'-rs'df some years ago and obtained a ritual ion at a South London rope factory in older to study factory life. From the experience then gained she could quue understand bow it was that factory girls took to drink, and she did not see that they could he blamed for it. The social use of nicknames appears to be coming in again. A woman who is perhaps known among her friends as “ the Macaw” or “the Flamingo” appears to consider lieiesif flattered.—‘ Lady’s Pictorial.’

At seventeen—no matter what her features and complexion—womanhood is delightful. Given the light prize, her beauty will become adorable, for love given and returned has the power of transmuting the crudest metal into pitre gold.—‘ Gentlewoman.’

It is a curious fact that on© of the most passionate and eloquent voices of the Swadeshi (or the Bengalian section of “ the India for the Indians ” movement) is that of a woman, and an Irish woman, trained in her girlhood in' all the fiery traditions af Irish nationalism.

The “ kissing po-tcards ” that are exhibited in some stationers’ windows now tns ifv indder.tnl'y to modern anxiety about hygiene. On the left-hand side of the postcard is a large heart-shaped patch printed in red pigment. Edwin or Angelina, as the case may be, is instructed to "moisten the lips and press them” on the heart-shai?ed patch and then, on another pari of the card, to “kiss here.” Some of the red pigment is transferred with the kiss, which is thus visibly imprinted on the card. There is the reassuring notics printed in the middle of the heart-shaped patch: “This substance is guaranteed nonjnjurious.”