WOMAN’S WORLD.

Evening Star, Issue 14036, 17 April 1909, Page 4

WOMAN’S WORLD.

MASSAGE, for the SCALP, "* the FACE, and the BODY. Highly recommended by Medical Men for Nervousness, Neuralgia, Indigestion, Muscular Rheumatism, Lumbago, Paralysis, Facial and Scalp Troubles. Mr HKNDY has now added complete outfit for treating above complaints with all latest appliances, and invites consultations. All advice gratis. Address: . 104 PRINCES STREET. DUNEDIN (Opp. Bank of N.Z.).

[Br Viva.] "Viva ” will in this column answer all (Seasonable questions relating to the home, -iookery, domestic economy, and any topic of interest to her sex. But each 'letter must bear the writer’s bona fide name and address. No notice whatever will be taken of- anonymous correspondence. Questions should be concisely put, and the writer’s nom do plume he clearly written. TO CORRESPONDENTS. ‘ Nellie.”—Will answer your query nest Week. Your letter reached us rather late. “ Bessica.”—Have given both recipes this week. 'Hianks for kind appreciation. “ Emmie A."—(a) Have von tried ammonia with your plate polish? It is splendid, (b) Add a few drops of methylated spirit. Dip the cork in it and then in the knife polish. Tlit stains will entirely disappear. HOUSEHOLD RECIPES. Cak«v—lnto a bew-1 put a pound and a-half of flour, a teaspoonful of baking powder, six ounces of sugar, the grated rind of half a lemon, a snltspoonfnl of salt. Mix the dry ingredients well, then rub in thoroughly six ounces of lard, add threequarters of a pound of dates, stoned and cut into pieces. Beat up one fresh egg. add a little milk, and mix quickly. Bake in a moderate oven.

Parkin.—Required; One pound and a quarter of tine oatmeal, one ounce of pound ginger, ten ounces of moist sugar, half a pound of llour, about one pound of treacle, and add enough to the dry ingredient to makp it into a stiff paste. ’Pour into.'a,, greased dripping tin, and bake slowly for ono hour.

A Delicate Cornflour Pudding.—Mis half an ounce of cornflour with a little cold milk, then add a little more boiling hot. In all use a gill. Sweeten to taste' and when cold add the beaten whites of two E SS S - Deat all together, pour into small cups, and bake as you would a souffle. Carrot Salad,—Required ; Cold- boiled carrots (about four), a small stick of horseradish, half a lemon, one lettuce, chopped parsley, oil, salt, cayenne, castor sugar. Cut the carrots into neat cubes. IjUj them on a dish, and season them with the grated rind and strained juice of the lemon, salt, cayenne, castor sugar, and two or _ more tablespooniuls of salad oil. fcprinkle over two large teaspoonfuls of chopped parsley, and mix all together jently. Arrange the prepared lettuce in a salad bowl, heap the carrots in the centre and garnish them with tufts of thinlyscraped horseradish. If liked, a dressing of mayonnaise sauce can be used instead of the plain oil; also vinegar instead of lemon juice.

Queen Mab Pudding.—-Required: Three yolks and. one white of egg, one pint of milk, two ounces of glace cherries, two ounces of loaf sugar, three-quarters of an ,0111106 of leaf gelatine, one ounce of mixed pistachio nuts, preserved ginger and pineapple and citron, one lemon rind, one teasponful of vanilla (if liked), ono tablespoonful of brandy. Put the milk, sugar, and thinly-pared lemon rind on the tire to •11 en tlje sugar is dissolved, let the milk cool a little, take out the rind, and strain in the beaten yolks and white, stirring well. Cook this custard carefully, •ee that.it thickens but does not actually boil. Dissolve the gelatine in a little ho*t water, then strain it into the custard. Add the cherries, cut in halves the shredded pistachios, and the other fruit cut into small dice, also the vanilla and brandy. Rinse a pretty mould m cold water, pour in the mixture, and stir it occasionally until it is just beginning to set, otherwise the_ fruit will all sink through. Leave it until cold, then turn it out carefully. Thickened Beef Tea.—Required: Half a pint of beef tea, one small tablespoonful of fine oatmeal, one level teaspoonful of butter, salt, and pepper. Mix the oatmeal smoothly with a little cold beef tea. Put the lest of the beef in a saucepan, and bring it to the boil, stir in the mixed oat--1 meat and the butter,' then let it cook gently for about five minutes. Season to iaste, then either servo it as it is or strain it thjj*igh a piece, of fine muslin. A. flam Fruit Cake.—Required : A pound »nd a-half of flour, three-quarters of a pound of butter or dripping, three-quarters of a pound of sugar, half a pound of sultanas, quarter of a pound of currants, two Dunces of desiccated cocoanut, three ounces of mixed peel, four eggs, half a pint of milk, two heaped teaspoonfuls of bakingpowder, half a saltspoonful of salt. Well grease a deep baking-tin or a cake-tin. Sieve together the flour, baking-powder, and salt. Clean and stalk the fruit, chop the pee] coarsely; mix it and the cocoanut with the other fruits. Cream the butter and sugar until they are soft and white then add the eggs, beating each one in separately. Beat the mixture for about five minutes, then add the flour lightly next the fruit, and lastly the milk. 0 Put the mixture into the tin, smooth it evenly over, and bake in a moderate oven for about an hour and a-quarter, or until a skewer pushed into the centre comes out quite clean. Put the cake on a sieve, and leave it until cold.

Oyster Toast. Required: Half a dozen oysters, naif an ounce of butter, one tableBpoonfnl of crumbs, one tablespoonful of cream, four tablespoonfuls of milk, salt and pepper, a slice of hot buttered toast. 3lelt the butter in a email pan, stir in the crumbs, then add the milk, and stir over the fire until the mixture boils. Whisk the cream until it will just hang on the whisk, then stir it in lightly. Beard the oysters, and cut each in quarters, then add them to the sauce. Trim off the crusts from a neat piece of hot buttered toast and heap the mixture on it. Put it back in the oven to heat it thoroughly, then serve at once.

Rice Meringue.—Required: One ounce of nee, half a pint of milk, one eersr, one tablespoonful of scraped and chopped beef suet, two tablespoonfuls of castor sunrir varalla. * Wash the nee* lie the finelyEcraped suet up in a piece of muslin. 1 Boil the milk, add the suet, rice, and Simmer all these gently until the rice Ls thick. Keep all well stirred, and the ltd on the pan. Pour the mixture into a pie-dish. Whip the white of egg to a very stiff froth, add to it a tablespoonful of castor sugar, and put it into a dish in a cool ttven until the meringue is liahtlbrowned. Then serve it at once. French Apple Pie.—Lino a plate with puff paste, brush it with egg, prick it. with a fork, and bake it until light and brown. Fill it with a mixture of eight baked apples, free from core and skin, rubbed in a puree with four ounces of sugar, one ounce of butter, the grated lemon-rind of a lemon, and yolks of two eggs. Cook it for ten minutes, pour it in, and cover with strips of paste. Bake until brown.

Mayonnaise of Eggs,—Required: Six hard-boiled eggs,' six “even-sized tomatoes, about half a pint of mayonnaise sauce, one lettuce, a few feathery sprigs of endive, salt and pepper. Shell the eggs, and cut each in halves. Cut the tomatoes round in halves, and bake them until they are just tender. Leave them until cold,' then arrange them in two straight lines down a dish, dust them with salt and pepper, and lay half an egg on each, with the cut side down. Put the mayonnaise sauce gently over the eggs and tomatoes, so that they are evenly coated over. Arrange a border of lettuce and endive round A little finely-chopped truffle gives an effective finish to this dish.

Rissoles of Cold Meat.—Required; Pastry, half a pound of any cold meat or quarter of a pound of barn, a little sauce or thick gravy, eerg and bread crerabs,,--salt and nepper. Chop the meat and ham finely, add to them from- four to.

six tabtespoonfuls of sauce or gravy, and salt and pepper to taste. Shape the mixtare into small balls, press these slightly into Roll the pastry out very thinly, stamp it into rounds large enough to entirely cover the meat. Place a ball of meat on each round of pastry, yet round the edge of the pastry, and ‘fold one half over the meat, pressing the two edges of pasTy together. Brush each over with beaten egg and cover with crumbs. Prv them in plenty of fat from which a bluish smoke is rising. Drain them well on paper, and serve them garnished with fried parsley. Note.—For the sake of variety, finely broken-up vermicelli may be used instead of the crumbs, or a leaspbontul each of chopped parsley and onion may be added to the mixture. Herrings au Gratin.—Required : Three or more herrings, two ounces of bread crumbs, one ounce of butter, two teaspoontuls of cnoppad parsley, salt and peppei. Wash and fillet the herrings, well butter an 'an gratin-" dish or a pie dish,snake in a thick layer of crumbs, a dust of salt, pepper, and chopped parsley. Now lay in the fillets of fish, then more parsley, and lastly crumbs. On these put the rest ol the butter in small pieces, bake in a moderate oven for about a quarter of an hour. Note. If fike-d, two or three tomatoes may he sliced and put with the herrings. HINTS. To Remove Varnish Stains from Tapestr.v -I'ry rubbing with a little really good methylated spirit, and apply it to the sunn, turning the rag carefully as it becomes soiled. The methylated spirit ought to take out they,varnish, and even if it does mi good, it cannot harm the tapestry. 10 Wash Handkerchiefs at Home.—Place v-atcr in a basin, and add to it liquui ammciua. allowing one tablospoonm in each quart of water. Then soap the nandkercliiel.-. veil, place them in the i--uci, and allow them to remain soaking over night. Next morning wring then” out and pmuge them into clean warm water, then lay them on a small smooth board and brush, being careful to work the n ay of the selvedge, not across it, with a so.t brush. Rinse in two waters, the hist containing ammonia and the’ last •-lightly blued. 'I his method will keen the Handkerchiefs a beautiful color, and they 1 1 look moo to t!io oncl.

. wtc elh‘nt household remedy for burns is pure vaseline or olive oil. 'The great thing is to exclude air and dirt from the burnt sin taco, and this the oil avid do. told in the head is very much relieved by inhaling medicated steam, produced by adding half a teaspnonful of compound tincture ot benzoin to a jug of boiling watei. hold a towel round the mouth of the jug so as to leave an opening in the centre, through which the steam is breathed into the air passages. To Penovato a Shabby Black Felt Hat. Liy slightly moistening a piece of black cloth in good black ink. and rubbing this we!l into the fell, after first carefully brushing out all the dust. I’he great is to take very little ink on the cloth at a time Duly just a suspicion is needed, and the felt should afterwards be rubbed with another piece of cloth till all the ink seems to have disappeared. To Weigh Treacle.—Here is a very simple method : Thickly sprinkle the scale witu some of the llour you are using for your cake. Then pour the treacle straight Horn the tin on to this. When you have sufficient treacle for your cake, cut it off sharply at the edge of the tin with a knife, iho nour will cause the treacle to slip off the scale quite easily.

PARIS'S LADY BARRISTER. Some particulars are given in the ‘Lady’s Rea m of Mdlle Helene Miropoisky, a talented young lady barrister, who made Her In-st appearance recently at the Palais oe Justice. For the first time in the history of the modem Paris law courts a woman stood alone before the red-robed Judges pleading in her own right as le<ml counsel the cause of several prisoners. Uad in tiie sober black gown ani white bib ot counsel, but without the medieXl bob-wig so tamiliar in England, Md’le -Miropohuy was nor “in the least overawed or outwauily nervous. She is described as a handsome brunette, and it is said that even the Public Prosecutor, her adversary, unbent from, his stern mission a> the avenger of justice, and made a giacciul little speech welcoming his learned tuencl at the outset of her legal career. WHERE WOMAN RULES. There is one place in the British Isles where the motto “The hand that rocks the cradle rules the world” falls flat, and that is in Llangwm. a little oyster village on an estuary ot the great harbor of Milford Haven, for in Llangwm it is the man that" rocks the cradle. T Oll speak of Llangwm you mean the Llangwm woman. It is she (says a writer in the ‘South Wales Daily News’) who goes out fishing; • it is she who, quaintly dressed in short homespun skirt, lelt hat, and rod shawl, and with a donkey pannier, hawks her oysters and fish round the countryside; and it is she who holds the purse and dresses the family, including her man. She holds her swav by the moral suasion of physical force.' She is a match for a Yarsity rowing blue in points any waterman in strength, and any fisherman round the coast of four nations in doggedness against wind and tide, in rmdauntedness in a high sea, or in net hand* ling. Mentally she is quite up to the times. Llangwm women were among the first to apply for small holdings. Llamnvm women have banished the public-house,°and there are many Llangwm women awaiting old ago pensions. Needless to sav. the Llangwm woman is a Liberal. Her'life is severe and Spartan. Her religion is of the breed of that rff Cromwell’s Ironsides. The Llangwm man is somewhere in the background. He is a domestic animal. He has not even n claim to his own name. He is "Mary Palmer's man” or “Bessie Llewsllin's son.” There is no off-hand talk of "the wife” or “the missus” in Llangwm. It would appear that Llangwm is the Utopia of the suffragists. Not so, however ; the women of Llangwm have not the slightest need for the vote. Their men have it, which is quite enough. .

THE NEWEST FASHION IN COIFFURES.

On the evening of January 25 three mannequins, or young women employed to show the latest Parisian styles, appeared in the'first-tier boxes of a boulevard theatre in decollete costume with tacir hair hanging loosely down their backs. A,i they were young and handsome, the audacious ladies were keenly but nut unkindly .-crutinifed between the aits l>y every man with opera glasses. But the women in the audience we:a decidedly ncot:lc to Ury new coiffure. Inquiries among the leading hairdressers of the capital show that the innovation is regarded .with little favor. ‘‘Nine women or ten, ' raid manager of a fashion‘V, h.tirdrersing saloon in the Avenue do I Optra, " woo'd look ridiculous with their hair hanging loose on the shoulders. Besides, many women have not enough hair o ,, ni f*k c „ suggested fashion a success. But, persisted the interviewer, “ you know that the present styles in hairdressing necessitate the employment of a considerable amount of artificial hair.” “ Ye.~,” admitted the hairdresser, “ we sell a great number of the ‘ chichis,’ ‘tours,’ ciepons, am! other accessories to women, for, no matter how generous Nature mav have been, the woman who despises artificial hair can never look so well as her sister who gives carte blanche to the coiffeur. Chichis. are small curls of artificial hair Hold by loading bounce in bundles or separately at from a sovereign to twentyfour shillings -each. Practicaiy every woman in Paris wears them to-dav.' and large quantities are exported to England. They work wonders in improving a wornuji ci sppom niK.’O, and are very useful in correcting a forehead which is too hi<di or too prominent. The hairdresser “who knows his businecs will in an hour make a plain woman look decidedly attractive and b,\ his skill hard lines and homely features are transformed out of all recognition.” “Bub you do not think the ‘simple mode' is likely to be*a success?” “ No, not in Paris.”