WOMAN'S WORLD.

Evening Star, Issue 14523, 26 November 1910, Page 4

WOMAN'S WORLD.

lr ■' s| : . tnR in this column answer oU ’ toosonablt questions relating to the home, w. cookery, domestic economy, and any t' topic of interest to her sex. But each ' 1 fit ft must bear the writer's bona jidt r nrme and address. No notice whatever wiß be 'aken of anonymous conesdence. Questions should be concisely put, and the miters nom de plume dearly written. ' ANSWERS TO COREESPONDENTS- “ Inquirer.’—Take two parts common soda, me part powdered pumice stone, and one part of finely-powdered chalk. Sift through afine sisvc, g»d with water. Eab this nixtaze well over, and then wash with soap and water, and it will be perfectly clean. “A-ES.”—Have give* recipe for tho tarns this week Humfca for useful hints. They an always welcome. “Mary.”—Rub over with warm beer, thoroughly dry. .and then polish with beesnax torpcntuio* household recipes. Queen Cak3B.—Siovo well together half a nound of dry flour and halt a leaspoonml of bating powder. Beat together a quarter of a pound each of butter and silted castor sugar, and half a teacupful of cream. When verv light and creamy add tho wellbeaten yolks of two eggs and the white of one, tablespoonful by tablespoon ul. beating the mixture between each addition. Then stir in the flour, a few picked currants, and a little flavoring. Add enough milk to bring the mixture to the usual consistency of cake batter. .1 our into small greased tins, and bake m a good oven for twenty minutes. * Prune Sauce.—Prunes should always be washed in cold water before being cooked, as they are apt to attract a good deal of dust. After having well washed and drained four ounces of prunes, simmer them in just enough water to cover until they are quite tender. Remove the stone.;, crack and blanch them as though they were almonds. Replace the kernels and prune pulp in tho water in winch they were cooked, and q tablcspoonful of strained lemon-juice, a small piece of leraon-rind, sugar and cinnamon to taste. Simmer for a few minutes, and nib through a sieve. This is excellent with plain boiled puddings. Treacle Pie.—Required : One pound of flour, one teaspoonful of baking powder, quarter-pound bread crumbs, half pound of treacle, six ounces of dripping, the juice of one lemon. Take half tho dripping and work it into the flour, to which has been added the baking-powder, and work it all into a Arm paste with a little cold water. Roll out the paste, spread it with the remaining dripping, fold oyer and roll out. Lino a greased pie-dish with the paste, warm the treacle in a basin, work in the bread crumbs, add the juice of lemon and a little grated rind if liked; then spread a layer of this mixture 011 the pastry, then more pastry, and so on until the dish is full. Cover the top with pastry, bake in a good oven for threequarters of an hour. Gooseberry Jam (by request).—Be very careful when making this to buy gooseberries that are not ripe, for if they are almost ripe the skins will be tough ami the jam inferior in color and flavor. Required: Allow to each pound of gooseberries one pound of sugar and quarter of a pint of water. “Top and tail the fruit first; then, if you wisli to keep it as whole as possible, put the sugar and water in a pan at the side of the lire until Ihe sugar has dissolved. Then bring tho Evrnp to the boil and add tho fruit. If, owever, you do not mind about the fruit keeping its shape, and are anxious to get the jam “ out of the way ” quickly, put all in together, but—and this is most important—see that all tiie sugar has thoroughly dissolved before the jam is allowed to boil, otherwise it will never dissolve properly, and the jam will bo sugary, and not nearly so nice. When it has all boiled up boil steadily, keeping it well stirred and constantly skimmed, until \ some of it “jellies" when cooled on a plate. If the scum is not removed carefully the color of the jam will not be good. To test, pour a little on a plate, let it get quite cold, and meantime do not forget U> take the jam off the fire, otherwise it may be overboiled. If it sets in a jelly, pour into clean, dry jars. If the jars are it all damp the jam will nut keen, ft is 1 good plan to put the jars on tho hot plate for an hour beforehand, to 'make luxe they are quite dry before patting in the jam. After you have made one or two lots of jam yon will knew by the look of it when it is likely to be done, but jost for the first time or two you may need to test it several times to see if it jellies. Rhnbarb Jam. —When carefully made this is delicious. Required : A pound of lump sugar to each pound of fruit, also hsdf a gUI of water, and half a teaspoonfnl of ground ginger, or the thinly-pared rind of a lemon. Wipe the rhubarb, and i cut it in pieces about one inch and a-hali long. Put it in a pan. brush the sugar slightly, put it over the rhubarb, and leave it till nest day. Then add the ginger or lemon rind (cut in thin shreds) and the water. Boil the whole quickly for about one hour and a-half. Stir it carefully, eo as not to mash up tho pieces. Keep it well skimmed. Pour it into clean, dry jars and cover when cold. French Rice Pudding.—Required : Three otmees of rice, quarter of a pound of raisins, two ounces of suet, three ounces of mixed peel, three ounces of sugar, a little nutmeg, two eggs, one pint of milk. Wash the rice under tho cold water tap, then pot it in a pan with the milk and let it cook very slowly with tho lid on until the rice has absorbed all the milk. It is important to keep the lid on, or much of the liquid is wasted in steam. While the rice is, cooking, ston© and quarter the raisins, and chop the snet and peel. Put the rice, raisins, suet, and pec! in a basin, add the sugar and a littlo grated nutmeg. Mix them all thoroughly, then add the well-beaten eggs, beating them well in. Put the mixture in. a well-buttered basin, and cover it with a piec© of greased paper. Put the basin in a pan with boiling water to come half-way up the basin, and steam it for two hours. Turn it on to a hot dish, and hand with it melted butter sauce or ! brown sugar. Chocolate Caramels (by request).—Take four capfuls of brown sugar, half a cake of chocolate in a whole piece, ore cupful of milk, butter tho size of an egg, and a taiflospocnful of vanilla'extract. Put all in a hug© pan, except the vanilla, and lot it boil without stirring until, when dropped in cold water, a ball is formed. Then take from the fire, add vanilla, and pour into battered pans. Allow to coo!, then i cat in squares. { Eggs au Gratin, —Required : Six eggs, : a teacupfal of bread mimbs, about four j ounces of finely-chopped cooked ham or j tongue, one level tcaspoont'ul of made j mustard, one ounce of butter, a littlo hot stock or milk. Melt together the ham cr tongue, crumbs, and a dust of salt and pepper. Put about four tablcspoonful3 of it on one side. Mix the remainder with tho mtetard, oiled butter, and enough hoi stock or milk to form a since Hi paste. Batter a fireproof dish, and line it thickly with ih© prepared paste, then make six JftUo Inflows in it, one for each egg. Break an egg carefully into each. Sprinkle the top of the egg with seme of the dry 1 mixture, pot a few tiny bits of butter on j |he top, and bake in a quick oven from ; Spur to five minutes, until the eggs are sot. Serve at once. If only one or two egp are required do them in just the same way in a email pie-dish, or each in a •callopaholl, either natural or of china. FicfJelly. —Required : Half a pound of figs, 'half an ounce of gelatine, two ounces of castor sugar, the grated rind and juice of one lemon, one pint and a-baJl of water. Well wash and examine the figs, remove any hard bits. Chop them up quite . small, put them into a saucepan with the water, sugar, lemon rind (grated), and the {trained juice. Simmer all these until the Igs are perfectly tender. Dissolve the gelatine in (flout three tablespoonfuls of water, R into the figs. Pour tho mixture Into a basin, and keep it frequently stirred until just on the point of setting; thou poor it into a mould rinsed out with cold water. Lease it until quite set, then dip thwaoukl into warm water, turn it out ou I , a-cam^eustaol.

’ or m it is. Unless the ntuiute u kept well, stirred until setting the fruit will eink instead of being evenly mixed through the shapes. Note: Stoned prunes, dates, or any other dried fruits can be used instead ! of figs. , Normandy Pudding.—Enquired: Cluo r quart of milk, castor sugar, cream, a little i cinnamon, strawberries or_ raspberries. ■ Leave the milk until it is quite sour, then ’ tie it loosely in a piece of muslin, hang it ■ on a hook, placing a basin unoemeatn. ' Leave it to drain for about twelve hours, then turn the curd carefully into a glass dish. If liked, heap some whipped ami sweetened cream on it, dusting it with a little powdered cinnamon, or servo with it • ripe raspberries or strawberries, and harm 1 with, it a jug of croam. Stalk the fruit, 1 and do not forget to examine the raspber- | ries very oarofmly before puttmg them on a glass dish. N.B.—Sponge fingers are a i nice accompaniment. Hot - water Gingerbread. —Required ; One capful of treacle, half a cupful of hot water, three tablosjwonfuls of butter (or lard) melted in the water, half a teaspoonful of salt, ono rounded teaspoonful of sodadissolved in a little water, one and a-half teaspooniuls of ginger, three cupfuls of pastry flour; beat vigorously, and bake in a moderate oven for twenty-five minutes. HINTS. To fill jars without breaking them, place the jar in a bowl of cold water and pour into it one cupful of the boiling fruit. This wil l heat the jar without breaking it, and' it must be taken out of tho water to finish filling. Care must bo taken net to till the hot fruit higher than the water on the outside of the jar before removing it, or it will be sure to break. This will answer for filling jelly glasses also. To brown potatoes, boil in the usual way without breaking, strain oft, raise the saucepan lid and lot dry a few minutes. Have ready a de;p pan containing very hot fat, and put the potatoes in, a few at a time. They will become a golden brown. 13v putting in hot tho potatoes do not. cool the fat, and a better result :s chained. To clean dark patches from brown shoes, mix one teaspoonful of lemon-juice with cue teaspoonful of prepared liquid ammonia, and apply with on old toothbrush. When tho dark place's have disappeared dry gradually and polish as usual. This will make the boots appear as good as new, and is preferable to washing them, as that completely spoils the leather. When making either meat or fruit pies, brushing the edges with milk instead of water prevents them boiling over. A simple way to hang unframed pictures is to fasten a wire paper-clip to each of tho upper comers of tho pictures, and slip these clips over tacks put in tho wails at the proper places. To prevent- thin material being dragged by the sewing machine, put a strip of stiffish paper under it. When sewn the paper tears away easily, raid may bo used with the most delicate fabrics. A simple lotion for the complexion that sails the average skin is composed of half a. pint of milk with the juice from half a large lemon squeezed into it This should b>' used at bedtime, and tho face bathed the following morning with rain or tepid water. A teaspoonful of lemon-juice to a quart of water will make rice very white, and keep the grains separated while boiling. NOTES OF THE WEEK. [From Our Ladi Correspondent.] LONDON, October 14. Women’s Work.—This week tho foundation stone of the new headquarters for the women's social work of the Salvation Army at Hackney was laid. The building will bo an imposing structure of four storeys, with 00ft frontage, and will provide some thirty-three offices, which will go far to relieve the disability under which the women's social work has suffered for want of suitable accommodation.

Tax Resistance League.—The refusal of Mrs Dcspard and other noted suffragists to pay their taxes as loug as representation is denied them has inspired a number of people to form what is known as a Women’s Tax Resistance league, the Committee of which ask that unless tho Conciliation Bill becomes law this session women- taxpayers will refuse to pay their taxes for next year. The inhabited house duty is recommended as tho tax most easily resisted, and the Committee point cut that tho refusal to pay may involve the loss of goods or of personal liberty. Women Councillors.—W'pmen candidates ail over the country are entering the contests for tho forthcoming municipal elections. There are at tho present time fourteen women councillors serving in England, Scotland, and Wales, eleven of whom are on English councils, two on Scottish, and one on a Welsh body. Five women candidates at least are seeking re-election next month, one of whom is Miss Dove, the predecessor at Wycombe Abbey School of Miss Whitclaw, of Auckland. For the first tune a lady is seeking a seat on the Huddersfield Town Council. Banner for tho City's Queen. —A beautiful banner, depicting the arms of tho City of London and Sir John Knill, which was borne before the Lord Mayor during his visit to Antwerp, has been presented to the Lady Mayoress by tho City of Antwerp.

Suffragette Funds.—‘ M.A.P.,’ which last week had a special article on 'What Becomes of Suffragette Funds';’ in which the writer sevoredy denounced that wealthy institution tho W.S.P.U. for not appearing on the list of contributors to iho C'r.ulley Heath strike fund, this week gives Mrs Pcthick Lawrence's able defence of tho Women's Social and Political Union's attitude toward matters outside those for which tho body was formed. Mrs Lawrence Is the lion, treasurer for the Union, and in dealing with tho censure parsed in connection with Grad ley Heath gives the same answer that did ail sensible folk on reading tho article. “The Women's Social and Political Union,’’ sho says, "is censured because it does not contribute to strike funds. It would be censured still more severely if it did. The head oflrie staff collected amongst themselves aid scut a contribution to the Cradlcy Heath fund. And among the contributors to that fund 1 saw very many names of subscribers to our Union. But it would b© extremely dishonest for the Finance Committee of this Union to allocate funds raised for on© specific purpose to another purpose. Wo consider, moreover, that by seeking to win for women tho same power to help themselves that men possess wo are getting at the root of the sweating evil, not merely plucking off the top growth.” Pioneer Among Doctors.—Tho death took place a few days ago of Mrs Isabella Thorn, a member of the Society of Apothecaries, and a very prominent light in all that concerns the medical education of women. For more than thirty years sho was the hon. secretary of tho School of .Medicine for Women, and it has been lightly acknowledged that to her medical women all over the world owe a deep debt of gratitude, in that sho was ono of that gallant little band of five who in th© sixties four lit and- won tho long-drawn-out campaign which opened the doors hitherto closed to her sex. When in 1874 the London School of Medicine tor Women was founded. Mrs Thom took an active part in tho preliminary organisation. She had the pride of seeing it accomplish all that sho desired, and tho honor of complete recognition by Queen Victoria, King Edward, and Queen Alexandra. Mrs Thorn died at tho house, in Harley street, of her daughter, Dr May Thom, who has won herself an important position in the profession, and has hold various public appointments. Regirding Marriage to Foreigners.— Very wholesome advice to all women who consider marriage with foreigners was given this week in the North London Police Court, whore tho magistrate had before him a young Englishwoman who had married a ’Dutchman. She said that her husband had obtained a divorce from her in Holland <m the ground that she left his house without his consent. Doubt existed in her mind whether she was really free. ALr Heddemvick, the magistrate, in advising the young woman to consult a solicitor, raid ; You marry this man and you become wKaen

to bear in mind that if tfioy marry foreigners they become subject to the Jaw of their hue bands’ domicile. English girls cannot bo too ' careful in entering into matrimonial engagements with foreigners. Brilliant Sportswoman.—A golf match of unusual interest even to non-golfers terminated yesterday, when Miss Cecilia Loitch, after being 5 down, beat Mr H;l- ---! ton by 2 np and 1 to play at Smmmgdale, in what ono paper facetiously cai ed “ a I golf battle of the sexes.” The mat'h conI chided with ouo of tho most finishes over seen in a golf match, and Miss Loitch became tho fortunate possessor ; of tho silver trophy ©fibred by tho ‘ Ladies’ i Field.’ The match was one of 72 holes, : and the young lady {who is only nineteen) rocoivcd half & stroke :i *iolc. .Hio match ori tho second day had 10 bo concluded m rain and with a fierce wind blowing, yet Muss Loitcli did seventeen holes in seventyseven shots, and time after time she hit the ball right home on to the green with really wonderful shots. Tho most exciting of many dramatic facts about the match was that yesterday morning, in spite of Miss Leitch’s capital play and her indomitable pluck and levelheadedness, it looked as if Mr Hilton must win, and even when there wore only fifteen holes left to play it still looked perilously like a defeat for the ladv. When Mr Hilton stood 5 up, with iS to play, however, he began to go to pieces, and from that time on tho battlo was furiously exciting, ending as above. There is no doubt whatever, the critics are agreed, that if Miss _Leit-cli continues to play as slio lias done in this match no player in tho world could give her a half. THE HAT OF THEJOfcY. THE FACE IT ADORNS AND THE ONE IT DOES NOT. AVI ATI 0 N~TOIL FITES. [From Our Ladi Correspondent.] LONDON. October 1-1 Whether wc will or whether wo won’t, an we wish to he in the fashion, we must still shroud our heads, ho they ever so charming. It is strange how this peculiar idea has evolved from the ungvacetul no-ear toque of twelve months ago. After that swathed abomination wo had “Moudjiks”—dominated still by the idea of wrapping our heads round, towel fashion. Then wo made our picture hats copy tho stylo of their smaller sisters, and arrange themselves in such weird stylo that, ironi the back, we appeared to have no neck, ears, or back hair. Next wo tilled tho hat up a little, if a hat, or down a little, if a toque, and added a frill of lace, so that our cars and hair might still bo hidden. Now wo have come to a chimney-pot mode that is sported on heads young and old, large and small, and that should enable us to keep bright our reputation for hideous headgear. Its brim is stiff and turns down uncompromisingly, and it is only fair to the fashion to say that, on a hat-stand, this newest shape looks stylish and businesslike. Moreover, there are certain heads and faces and figures that it will suit, Unf. fVinco nrfl fiuv in number.

Stout women, thin women, and even n flappers ” are donning tho “ cloche ” regardless of whether it becomes them or not, and it is an easy matter, therefore, dining a walk along tho principal West End streets, to pick and choose tho few who can safely wear a chimney-pot hat, Tho tall, fair women with generous coils of sunny hair might wear a black shape to advantage ; tho short slim woman, also, and the “flapper,” perhaps, better than either, because her hanging hair or girlish plait seems to soften the demure outline of the turn-down brim.

The woman of spirituello countenance, also, would look well in one of these confections, since she can afford a nun-like severity of head such as will bo tho result of showing no front curls or waves of hair. The dark, vivacious woman, also, because her sprightliness of expression would probably be only enhanced by a prim hat. But there the list ends. The woman who pads her hair in front; she of a round face and buxom figure; a clownrightly plain woman; one of thin face—for all these the “cloche” is quite out of the question. U is well for all to remember that a brim that as closely hugs tho face however pretty, as does a hat of this latest fashion tends to exaggerate the features. Therefore noses, mouths, ears, and cheeks that will not stand the test had best not be put to it. —A New Feather. — Heron plumage is a favorite embellishment for millinery just now, and, so far, mainly adorns toques of black velvet. , —Par’s Popularity.— Every day makes it more apparent that fur is to bo ono of the most frequently employed dre-u trimmings this season. Jl is on every dress shown in more or less quantities, and from the almost invisible shaggy Line that some dressmakers are using to cover tho hemstitching of the tunics, to the broad band, there is always Ihe fur note somewhere. On low bodices it outlines the opening; on the transparent muslin sleeves finishing below the elbow it appears above the final hem; on the brocaded and beaded evening dresses it is seen in a narrow band at the feet. Air Dainties.—

Aviation costumes are of interest even to those who do not think of aviation for themselves. Mdlle Dutrieu, one of the most famous and intrepid airwomen, during her flights at Burton-on-Trent, wore 11 dress closely resembling a French cycling costume. Tho divided skirt was plain and neat, and had about it nothing of tho Turkish trouser shape which is preferred bv most French airwomen.

Some interesting rules concerning clothes for the air appeared in ‘The Times’ last week :

Aeronauts have above all things to guard against cold, and that is why co much blanket cloth is worn for this spoil. A woollen cap has always 1o be worn under whatever form of headgear

the airwoman considers most becoming and practical. A modified form oi motor bonnet, almost like a baby’s Dutch cap, is popular; but so far no airwoman seems to have adopted the safety helmet which is now worn by a good many airmen. Those women -whose ambition it Is

to fly its passengers should be reminded that any land of veil or scarf—in a word, anything that may "catch”—may add to their danger at a critical moment. —Renovating Black Lace and Net. —

Here is a somewhat strange method for renovating » black lace shawl that has turned brown. lam assured that it is good. An old black kid glove should be boiled, and tho lace spread on a board and sponged with the liquid. The laco is left to dry on the board, and the color will bo found to be quite restored. To renovate net dissolve enough soap in boiling water to make a lather, and when it is merely warm add a few drops of ammonia, and put your net into the liquid. I/Cave it for ten minutes. Bouse it up and down in the suds and squeeze it, but neither wring nor rub it. Rinse it in several waters when clean, and then stiffen it in fairly hot-water starch, cg, being so thin, not does not take the stiffening very well. Dry, and then damp it, and iron it on the wrong side, taking caro that you iron it to the width, for net has a way of drawing to tho length and becoming stringy; and be sure, too, to keep tho edges straight during the ironing process. Black net requires well brushing before washing, and the color may bo restored with very strong tea, in which a suspicion of gum arabic has been disolved, to give it a littlo stiffness. Iron, it on the wrong side with strips of paper between tho net and flat-iron. —Gloves.—■ Ono of the most interesting items this month is that th© tan gloves which were worn twenty years ago, wrinkled all the way up tho arm over the sleeves, are sakl to bo coming back again to favor. There is no question as to tho economy of this move on the part of fashion. Tho glove in question will take the place to a certain extent of the white kid gloves which were worn -aiKl «s -it does -oat, ox

course, soil nearly so quickly as tho latter, T ■ it will bo welcome oa that contention 1 alone. 1, , —“Perfectly Dressed.”— I “Kitty stood on tho steps of the porch, ! and pulled on a pair of long white kid gloves with great deliberation. Her hat > measured three and a-half feet round, and , the hem of her skirt somewhere about eighteen inches; her waist was well be- ■ tween her shoulder blades; and lying on a chair in tho porch was her muff, into which , you might have ■ put the chair. ... I She ‘had the consciousness which religion ' ’ is powerless to bestow ’ of being perfectly dressed.”—Prom ‘ Kitty Goes to Brook- 1 lands.’