WOMEN’S WORLD

Evening Star, Issue 13002, 22 December 1906, Page 5

WOMEN’S WORLD

[Br Vita.] “ Viva" will in this column answer all feasonable questions relating to the horn®, lookery, domestic economy, and any topic of nterest to her sex. But each letter must Sear tho writer's bona fide name and address. No notice whatever will be taken of anonymous correspondents. Questions should be concisely put, and the writers nom do plume be clearly written.

ANSWERS TO CORRESPONDENTS. Dad’s Girl.”—-(a) I have given you the required recipe in this week’s column, (b) Should advise you to consult a specialist. ” Mary."—Try a red-hot iron; it will soften old putty so that it can bo easily removed. "Anxious."—lnk spots on floors can be extracted by scouring with sand wet in oil of vitriol and water. When ink is removed, rinse with strong pcarlash water. " Daisy."—Put. two teaspoonfuls of lime water to a pint of milk. Try humanised milk; it is excellent. HOUSEHOLD RECIPES. Tomato Jam. —Required: Six pounds or more of tomatoes. To each pound of pulp allow ono pound of sugar, half a gill of water and the rinds and juice of two lemons. Wash the tomatoes-, throw them into boiling water for a minute or two, then peel thorn. Put them in a presvrvingpan. and cook them slowly until they aio soft, then rub them through a sieve. Next weigh the pulp. Putt :l in tho pan with sugar, water, and lemon juice, and grated rinds in tho given jiroportion. Boil these ingredients qgjcklv until the jam looks dear, then put it in dry jars. AVhcn they arc quite cold cover them. I/emonade. Required: Xwo quarts of boiling water, two pounds of loaf sugar, one ounce of citric acid, half a teaspoonful of essence ofj lemon. Put the sugar into a largo basin, pour the boiling water on to it. When the liquid is nearly cold stir in the lemon essence and the citric acid, and leave it until it is quite cold, (hen buttle it. A wineglassful to a tumbler of cold water makes a refreshing drink. A few small pieces of ice arc, of course, an improvement.

V>a! Cake. —Required: One i>ouihl of fillet of veal, half a pound of lati bacon, three hard-boiled egg?, two tcaspoonfuls of chopped parsley. one teaspoonful of grated lemon rind, one tcas|Hxmful of salt, quarter of a too spoonful of pepper. quarter of an ounce of leaf gelatine. Mis together the parsley, lemon rind, salt, and pepper. Rinse a plain mould or basin in cold miter. Shell the- eggs. and cut tlx-ru into neat slices. Decorate the bottom of the mould with some of the slices in any pretty design. Out the veal and bacon into dice. Fill up the mould with alternate havers of meat, bacon, seasoning, and any pieces of that are left over. When the mould is full pour in one gill of stock. Cover the top with a piece of greased paper, and bake it in a very slow oven for about four hours. Then fid up tho mould with more stock, in which tiio gelatine has been melted, and leave it until it is quite cold. Turn it out on to a dish, and garnish; it with a few sprigs of fresh parsley. Apple and Currant Pasties. —Required : One pound of flour, six ounces of lard, half a tcaspoonfnl of baking powder, a few grains of salt, half a pound of sharp apples, half a pound of cleaned currants, half a tcaspoonful of grated nutmeg, the grated rind of a lemon and the juice, two taWcspoonfuk of Detnerara sugar, castor sugar. Mix together the flour, salt, baking powder, and two tablespoonfuls of castor sugar. Rub in tho lard finely, and mix the flour to still paste with cold water. Grease a Yorkshire padding tin. and Ime it all through with half the pastry. Mix together tho currants, peeled and chopped apples. Dcmerara sugar, nutmeg, and lemon rind and juice. Spread this mixture over tho pastry in the tin. \Nct- the edge of the pastry, «nd cover in the currants, etc., with th© remaining pastrv. Press tho edges together, tlightly railing them up. Chimp tie edges, and mark the top hero and there in squares. Bake tho pastry in a moderate oven till bghtlv browned. Moll dust it with castor sumir when it is cooked, and when it has been out of tho oven for a few minutes cut it into squares. Servo hot or cold. Prawn Croutes. —Required : Small rounds of fried bread, ono dozen prawns, two tablesponfuls of grated cheese, ono tablespoonful of breadcrumbs, two teaspoonfnls of shrimp or prawn paste. ] enough mayonnaise sauce or whipped cream to hind the mixture, coralline, pepper. Melt a third of an ounce of butter in a frymgpan and fry tho butter a colden brown. Drain them on paper and leave till cold. Shell the prawns, kav« sis of them whole, and chop the rest. Put tho cheese, crumbs, and shrimp paste into a mortar and pound therq well together. then add enough mayonnaise sauce or slightly whipped cream to make tho mixture into a paste. Lastly, stir into it the. chopped prawns and a seasoning of coralline pepper. Heap the mixture upon each of the croutes, and 1 ay a wholo prawn across the top. Dust it with a little coralline pepper. This, while not being as hot as cayenne, gives a pretty speck of color to a dish. Puree of Pigeon.—Roqu ed : Three tame or tv wild pigeons. 1 . xls of good brow ? buncl - o£ parsley, ono bay of thyme and marjoram, or small omon, one onnoe of of an ounce of floor, half a teaspoonful of red currant jelly, half a tablespqonfol of lemon jnice. one glass of port wine, ono raw yolk of egg. salt and pepper. Tough old birds will answer for this soup. First half roast them, after which remove tho flesh from the breasts. Cut up th© remains and put with, the cold stock into a saucepan with the parsley, herbs, and shallot. Let these simmer for one hour, find skim tho stock carefully. Pound the flesh from the breasts: it will bo easier to do this if it be first passed through a mincing machine. Daring the pounding add a little of tho cold soup to soften it. When it seems to be smooth, mb the paste through a fine wire sieve, strain the stock, and remove from it any grease. Melt the butter in a clean pan, add the flour, and fry it a good brown color. Mix in the soup gradually and the pounded meat. Stir the soup over the fire till it boils. Then add the wine, strained lemon juice, jelly, and seasoning. Beat the yolk of egg, add to it a little of the soup, after first cooling it slightly, strain this into the soup, stirring it well; reheat, sufficiently to cook tho egg. but do not allow it to boil again. Pour the soup into a hot tureen and serve with toast cut into dice or croutons. A Salad of Fish.—Required ; Half a pound of tho remains of any cold fish, three hard-boiled eggs, throe filleted anchovies. one small beetroot, one or two lettuces, salt and popper, tartaro sauce. Carefully remove all skin and bone from the fish, and break it up into large flakes; sprinkle over them a little salt, pepper, oil. and vinegar. Arrange the fish in a circle on a dish. Peel the beetroot, and rut it into dice: wash the lettuce, and tear it into pieces. Mix these with some tartaro sauce, and arrange them in the middle of the circle of fish. Cut the anchovies into strips, and arrange them in a lattice on the fish border. Arrange round the edge of the fish a neat border t ' the best lettuce leaves. ' Empress Cake. —Required : Six ounces • -utter, six ounces of castor sugar, four , ine ounces of Vienna flour, one >t j.. half a teaspoonful of baking pow- * ~ four ennees of glace cherries. Line » ike tin with two layers of buttered paper. Put the butter and sugar in a basin, and beat them to a cream, then add the eggs, beating them well in. Sieve together the flour and baking powder, add H gradually to tho mixture, stirring it lightly in;’ add also the grated lemon rind. Now pour half the mixture into the prepared tin; now sprinkle in the cherries? cut in halves, and lastly, put 5n th© rest of the mixture. Put the cake in a quick oven for about ten minutes, then move it to a cooler part, and bake it from thirty to forty minutes, or until a skewer stuck into the middle of it will come out quite clean. Lift the cake on to a sieve, and leave it until it is quite cold. HINTS. To Cleanse and Soften the Face. —Mix a m-all quantity of almond meal with rosewater to form a paste. Massage tho whole bice well with this, and afterwards rinse very carefully with tepid water. 'This

treatment will cleanse tbo pores and make the skin of velvet softness. How to Give Castor Oil.—Take a large wineglass, fill one-third full with hot milk. Next add tho castor oil, then pour over it enough hot milk to fill the glass. _ If tho child can bo induced to drink it right off, th? taetc of tho oil will not bo noticed.

To Clean a Copper Kcttlo.—Rub with powdered bathbrick and paraffin, and afterwards polish with dry dust brick or whiting. ‘ To remove mnd stains from tan boots and shoos, rub with slices of raw potato. When dry apply boot cream, and polish as usual. ... , A commencing boil can generally bo aborted or arrested by tbo application of belladonna plaster. Cut a piece of tbo plaster about an inch square, and it will adhere to the skin with tho heat of tho bodv. Two “ Don’ts.”—Don’t rough up or comb tbo hair backwards in order to make a full IKirapadour. This treatment causes tho ends to split, and tho hair will then dry up and fall out. Don’t uso a tomb that has missing teeth ; it cannot fail to drag out at least ono hair every time it is used. Tho thinner tbo hair tbo more terrible tbo consequence. To Polish New Boots.—lt is often very difficult to get now boots to polish brightly, but if rubbed over with half a lemon and left till dry they will generally clean very easily. The process should bo repeated if Dcoessarv.

'IHE “MOTHER” OP THE WOMEN'S CRUSADE. (Abridged from ‘ White Ribbon.’ November 5.) A little more than a year ago. at her ancestral homo in HiDsboro, Ohio, the “mother” of tho Women’s Crusade passed away, in her ninetieth rear. The only daughter of Allan Trimble, Governor of Ohio, Airs Thompson was early indoctrinated into the principles of temperance. Accompanying her father to a National Temperance Convention, held at Saratoga, the young girl caught a glimpse of the assembled grave and reverend gentlemen, and drew back, .saying: “ Oh, papa, I’m afraid to enter; those gentlemen may think it an intrusion.” But the Governor of Ohio, taking tbo young girl’s arm, drew' her mto the room, saying: “My daughter should never be afraid, even if she is alone in a good cause.” In 1857 Alia? Trimble became the wife of Judge Thompson, and of her eight sons and daughters four survive tbeir dearly-loved mother. Tlie great Ohio temperance crusade began in Hillsboro in 1875. Dr Dio Lewis, of Boston, gave a lecture in the Lyceum course, entitled ‘ Our Girls,’ and the impression produced was so great that ho was invited to speak on temperance. To this bo agreed, and spoke with much pathos of his own early home, tho sorrow* of tbo mother because of her hunbands intemperance, and of her efforts to plead in tho saloons which caused her misery, and of tho wonderful results. Dr Lewis said: “ Ladies, you might do the some if you bad tbo same faith.” Hillsboro, a town on the Kentucky border, bid for several generations witnessed its lawyers and chief men going to ruin through drink. The effect on the women to whom this appeal was was made was as a call to arms. Airs Thompson’s son came in from tho lecture, and said, with a boy’s enthusiasm; "Alother. they’ve got you into business to-night down at. the temperance meeting. The ladies stayed to choose their leader. They choso you, and will meet you at nine to-morrow morning in tho Presbyterian Church Vestry.” Between sixty and seventy men bad agreed to stand as “bickers” to the women if they would do the tiling. This brave band of “ gentlewomen aroused’’ met, formed in procession. ;ind thus began their peaceful “ attack ” upon tho saloon in tlss L T nitod States. PERSONAL AND GENERAL. The dressmakers of New York propose to found a Dressmakers’ College, which is to develop later into a full-blown “University of Alcdcs.” Professors and lecturers (it* does not say if these will lie women) will be engaged'. They will treat of color harmonies and contrasts, and the artistic values of various classes of materials, and also will lecture on anatomy, tho historical evolution of fashions, and the biographies of famous modistes and leaders of fashion. The biographical lectures should be interesting enough. The object of the scheme is to cut out Paris, and to make New York the mo.st racred city of fashion in the world. It ail sounds rather absurd. Rational dress of any kind is not mentioned.

A novel suggestion is put forward in the ‘Lady’s Pictorial.’ where a proposition that billiards should bo regularly played by schoolgirls is dkcnxscd. At all schools now tennis, and hockey, and cricket arc made part of tlio pupil’s training,’’ says tho writer, “and in view of tho fact that billiard-playing is peculiarly calculated to induce grace of movement in tho growing girl, it is urged that a Ml-sizod billiard table should be in use in all schools and iu all families where young people arc being trained. At all events, it is worth giving such suggestion a trial. Wo do nob want our women to decline in grace, and if billiard-playing will impart it the means to the desired end is certainly a most unobjectionable one.”