WOMAN'S WORLD.

Evening Star, Issue 14637, 5 August 1911, Page 9

WOMAN'S WORLD.

"Fttte** will in this cdlumn answer all reasonable questions relating to the home, cookery, 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 tht writer's nom de plume clearly written. ANSWERS TO CORRESPONDENTS. " Mildew."'—Soak in a weak solution if -•hlcriclo of June for several hours, then wash with soap and cold water. " Oamaruite."—Damp »jiid rub with a little lemon juice before putting into soapy water." ••Anxious."—Soak the stained part with turpentine, but be careful to use it where there is neither fire nor *rtincial light. HOUSEHOLD RKCIPES. Egg Broth.—Required: One egg, one tabieipoonful pf beef juice or beef essence, one teaspoonful of melted butter, salt and penper. Break the esg into a basin, add the gently-melted butter, beef t?sence, and seasoning. Place the basin over a savcepai: of boiling water, beat the mixture lightly until it has slightly thickened and ta'stes" hot. Then serve it at once with neat Angers of toast Steamed Chop.—Required: One mutton chop, halt an ounce of butter, salt and pepper. Well butter a deep plate. Trim the chop neatly, put it on the plate, cover it with a piece of buttered paper, and then with a lid (one from a saucepan will Jo nicelvj. Place the plate over a saucepan of water, and let the water continue to boil steadily for about ha!f_ an hour, more or less, according to the thickness of the chop; turn it two or three times during the cooking. Serve on a hot plate with any juice that may have come from it during" the cooking. "Dust it lightly with salt and pepper. A Light Suet Pudding.—Required : Two ounces'of bread-crumbs, three ounces of Hour, three ounces of suet, half a teaspoonful of baking powder, a saltspcoi.ful of salt, one egg. milk. Sieve together the flour, baking "powder, and salt, then mix with them the crumbs and finely-chopped suet. Beat up the egg, add it and enough milk to make the whole into a soft dough. Well butter a pudding basin, put in the mixture, twist a piece of buttered paper round the top, and steam the pudding gently from three to four houis. Turn it carefully on to a hot dish, and serve with it. either some good gravy, stewed fruit, jam, or sugar and cream. Yarmouth Straws (by request!.— Required : Half a pound of short-crust pastry, one kippered herring, one ounce of grated cheese. " Roll the pastry out until it is quarter of an inch thick. Sprinkle over it half the cheese and a dust of cayenne. Fold the pastry in three, and roll it out again. Shake over the rest of the cheese, fold in three, and roll it out one-eighth of an inch thick. Cut it into strips about three inches long and a quarter of an inch wide, and divide the herring into strips the same size. Put a strip of pastry and herring together, and twist them round each other, joining the ends well. Rake them quickly until they are a delicate brown, and serve on a lace paper. Vegetable Marrow Pickle.—Cut up a large" marrow into long, thin and then into pieces an inch and a-half long, and put it into a colander with a little salt Letween the layers, and leave for 12 hour?. Boil together, meanwhile, for 15 minutes, two quarts of white vinegar, a tablespoonful ox made mustard, one ounce cf turmeric, half an ounce of ground ginger, one pound of loaf sugar, and six shallots. Then take out the shallots and put in the pieces of marrow, and boil all together for half an hour, or until the marrow clears. Then bottle. Irish Stew of Salt Beef.—Required: Two pounds of potatoes, remains of salt beef, one onion, cne carrot, chopped parslev. .and, seasoning, pepper and salt. Peel arid slice the potatoes, bring to the boil, conk about three minutes, and drain off th* water. Int:> a stewpan put a layer of potatoes, on it thinly-sliced carrot and onion, seasoned with pepper and salt. Then have a layer of the meat cut into square pieces half an inch thick, and then more potato, thus alternating till all is used. .Put, a teacup of stock in the bottom, and cook gently for one and a-half hours. Turn on to" a dish ,and serve. Scatter chopped parsley over. Potato Croquettes.—Required: One pound of boiled potatoes, one ounce of butter or good chipping, one yolk of egg and one whok egg. salt and pepper, breadcrumbs. If liked, two leasponnfuls of chopped parsley, one teaspoonful of chopped onion. Mash the potatoes iinely with a fork, or, whit is better, rub them through a sieve. Melt the butter or dripping gently in a pan, put in the potatoes, mix these" together, beat up the yolk of the egg and stir it in. season carefully to taste with salt and pepper, and, if liked, add chopped parsley and onion. Turn the mixture on to a place, spread it evenly over, and leave it to cool. Next take about a tablespoonful—or less—of the mixture, and shape it into a neat ball. When all is shaped, beat up the egg on a plate, and put the crumbs on a sheet of paper. Brush each ball over with egg. then coat it with crumbs. ready a pan of frying fat—there should be at least enough fat to well cover the balls. When a bluish smoke rises from it put in two or three balls at a time and fry them a golden brown. Drain well on "paper, and serve very hot. Consomme a la Royal.—Required : One egg. one quart of stock, one saltspoonful of salt, half a teaspoonful of clear onion juice, half a saltspoonful of pepper. Beat the egg until the white and yolk are thoroughly mixed. Add two tablespoonfuls of the stock, the clear onion juice, salt and pepper. Mix thoroughly, and turn into a small custard cup. Stand this cup in a pan of hot water, and cook in the oven until the custard is set. Turn it out carefully, and cut into dice. Or you may cook it m a shallow pan and cut it into fancy shapes. Put these blocks into the tureen and pour over the seasoned hot stock. Vegetable Bouillon.—Required : Two tablespoonfuls of sugar, one carrot, one head of lettuce, four good-sued tomatoes or a pint of stewed tomato, two whole cloves, one saltspoonful of pepper, one onion, three stalks of celery or a oaJtspoonfnl of celery seed, cne bayleaf, one blade of mace, one teaspoonful of salt, two quarts of cold water, white of one. egg. ]*ut the sugar into the soup kettle: let it brown and burn; add the onion; stir for a moment until the onion is brown, then add a ea>'rot cut into dice and the celery, then the eol.l water Now add the tomato cut into pieces, the' lettuce shredded, the bayleaf, cloves, mace, salt and pepper. Bring to boiling point, and skim; simmer gently for two hours and strain. Add the b:aten white of egg, mix thoroughly, and bring to boiling point. This time strain through two thicknesses of cheesecloth, and it is ready to serve. Fish Tirubaie.—Required : Half a pound of any white fish, whites of five, cjjgs. one level teaspoon hd of salt, half a°pint of soft bre.idcruin's, one gill of milk, six tillcspocnfuls of c-fsra, one saltspoonful of white popper. Put the uncooked fish twice th-ough the meat chopper. Boil together, tin.J you hav 6 a smooth paste, the milk ?rd breadcrumbs. When cold add it i-i-.daillv to tie fish, and press through a :.:-.■'■: .Id the cream, salt and pepper, i-.r ' fold in cnrefnlly the well-beaten v>n:t~-: of the ergs. Grease small timbale !i,o>'hi> vith butter and lino the bottoms with paper garnish with chopped truffle, -, u-h'-ooins, or green peas, or they may b«- •■■rvi-d plain. Fill in the mixture; stand in a Inking tin half-filled with boil:>v wa l ci" co"er the top with greased p-'j;rr. ind bake in a moderate oven over I 20 retinites Serve with cream or lobster £C^C2. SE.ev.ed Carrots.—Scrub and cut into" dice sufficient carrots ta make-a pint; throw tlfcm into t-old-water'for3o minutes, drpiii. »-<J jwt them into a''kettle of »-%icr. Cook uncovered; just; below j

the boiling paint for tbjrefcquarte-rs of an hour, or until the carrots are tender, and drain again. Put one tablespoonful of butter and one of flour into a saucepan, mix, add a half-pint of good stock, stir until boiling, add'"the carrots, a half teaspoonful of salt, a salispoonful of. pepper, and they are ready to serve. Cream Toast. oue quart of milk in a double boiler. When not, add one tablespoonful of cornflour moistened in three table-spoonfuls of cold milk. Cook, and stir until it is the consistency of cream, add one teaspoonful of salt, one tablespoonful of butter, and pour it at once over warm toast. HINTS. To Stiffen a Limp Rug.—Try sizing the rug. It is quite easy to do. First of all tack it faco downwards on a boarded floor. Nest make a verv thin solution of glue and hot water. IJip a whitewash brush in this mixture, and go evenly over the back of the rug with long, smooth strokes. Allow the rug to remain as it is for a day or two, until perfectly dry. Odd scraps of bread, if dried in the oven until crisp, and thou crumbled while bot with the rolling pin, will be found much better, it* used for frying fish, etc., than if ordinary breadcrumbs aro used, and will keep any length of time. Trvthe following hint for removing bloodstains:—Take some white starch, mix with water into a thick paste, and lay over the stains. Leave till dry, and when it is brushed oft' the stains will have disappeared. To prevent the blue in clothes looking patchv make a quart of water a good blue, "and from that pour into the blueing tub until oue has the required tint. Never blue too heavily, tor this always suggests the idea that the laundress uses blue- to cover up dirt. Should a round hole be torn in a cloth coat or trousers or dress, the following is an excellent way of mending it:—The fraved portion round the- tear should be carefully smoothed, and a piece of the material, moistened with very thin gum, placed under the hole. A heavy weight should then he placed upon it until dry, when it is only possible to rind the hole bv careful searching. 'Hats by Post.—To pack them so that they will" not damage: Thread a stout needle with strong thread, and sew the brim of the hat to the bottom of the box with long, firm stitches. This will not damage the hat in the least, and will keep it quite safe. Stuff all the bows, etc., carefully with tissue paper, and cover well with paper to keep out the dust. THE FASH lONABLE BAG—AND ITS CONTENTS.

NOTES FOR WOMEN. [From Opb Lad*- Cokkesfondent.] LONDON. June 23. Gifts to th? Queen. —Her Majesty the Queen ou Monday afternoon received a number of Coronation gifts, five of these being from the ancient and worshipful companies of tho City of Londor.._ By Her Majesty's own request th? gift of the Garden'er<>* Company took tho form of a large bunch of Lady Hermione carnations. ThTc variety- is one of the most beautiful of the border species of carnations, a rich salmon, pink in color, with broad, smooth petals, and unusually robust constitution. A bouquet will be given for Coronation Day, and another for Royal Progress Day. A flower stand, replica, for the Jacobean basket .which forms part of the company's crest, wis aiso presented. From the CJlov.ts the Queen received r. pair of embroidered gloves, which, it is hoped, Her Majesty will weir at the Coronation ceremony "itself. The Fanmakers presented a Hmuton lace fan. in which the beautiful de&ign, by Mr Woolas'ton Ilheid, is «> intricate that k was found difficult to obtain ! workers to execute it. The design consists of the l Royal crown and cipher, together with tho arms of England, Scotland, Wales, ; and Ireland, with the row, the shamrock. and the thistle. The stick is of yellow | tortoiscshell, with the crown and cipher on i it in gold. From tho Needlemakers the gift was a selection of all kinds of needle* ! in a gold case, with the crown and cipher | on one sirlo and the arms of the company I on the other. The case is of 18-carat gold, j delicately wrought, and enclosed in crushed : morocco leather case bearing the Queens I cipher and crown, set with finest diamonds, [ and the arms of the company. Tho Queen was particularly interested in the gift of ; the Cardmukeis—two packs of playing cards specialty designed for the company by Mr Seymour Lueitu, R.A. Since cards were most fashionable at the time of Henry VII., tho curds were, .made fifteenth century in character, and embellished with elaborate designs. Three galleons at the top are supposed to indicate tho King's experience in naval matteie. Two merchant ships loaded with wealth are intended to convey luck and wealth to tho coming reign. The inhabitants of Richmond, Mortlake. Kew, Hani, and Petersham gave a cheque for £7OO, to be given to the Royal Hospital, Richmond, to endow a bed. From Grenada came three piera; of needlework, with devices emblematic of tho chief industry of the island (cocoa), an afternoon teaeloth of emblomatic Coronation woik and Irish lace, and two table centres of Coronation work and Irbh crochet—all the work of Grenada women. A casket containing the gifts was made from local mahogany, with a lining of local cedar. It was locally carved and fitted with silver oranges for feet The address was locally illuminated at the Roman Catholic Convent of St. Joseph. From St. Lucia 20 drawnthread handkerchiefs in a satchel (the latter made at a local convent of local woods enclosed in silver) were received ; and from Cyprus specimens of Cyprus silk from English ladies of the island. St. Vincont presented a parasol, and a specimen of needlework was sent from Barbadoes. A Brilliant Woman.—The career of Miss K. M. Steuart, who has gained first class honors in the classical tripos, is a remarkable one. Beginning at 13 with lienors in the junior Cambridge examination, she has at every stage of her progress taken practically all the prizes and scholarships open to her. While still a schoolgirl she wou tho chief classical echolarebip at London University, and at 'University College, which she attended for supplementary classes, she also took the classical scholarship, with six first prizes. In tho Girton College examination three years ago sbo headed the list of competitors, and was awarded the chiaf foundation scholarship of £B3 a year for four years. Miss Steuart is already a graduate of London University with first class honors. Many other successes were obtained by women in the Cambridge triposes. Miss M. M. Bardie, Newnham, and Miss P. B. Mudie shared the highest possible honors with five men in part 2 classics. Women Shots.—At the 'tins meeting at Bisley last week some capital scores were made by competitors. Mrs Alton, who had distinguished herself by winning the Surrey championship on Friday, on Saturday carried off the principal events by winning the all-comers' aggregate, with the good score of 101 out of a Ijoasible 105, and the grand aggregate, with 257. At the disappearing target, a figure that appears for three seconds at' a time, cix competitors tied with abt hits cut of seven, saul on the tie being shot off Miss Sharp and Mise Bates each avtde, the

foil score of eeveu bite. On the tie being shot off Miss Sharp again put six shots out of seven on the figure, and won the prise. New School Methods.—From Rom* comes news of a new method of teaching that has been instituted by a lady doctor, Signora Montessori, and so successful has it proved in Italy that it is now being put into operation throughout Switzerland. It was found that the Froebel system yielded negative results, and the new method—that of teaching children on the family plan—was applied. The children are gathered in a, room., and made to feel that they are members of one family. There is no discipline or restraint. The pupils move about freely, or group themselves affectionately round their mistress. The teachers have readily token to the new method, and tixa local authorities aro making the necessary grants for overhauling the educational machinery. Woman's 6,666-mile Ride.—A ride of stupendous length, being no less than 6,666 miles—from Harbin to St. Petersbitt<*—has just been concluded by the widow of a Cossack officer. Madame Kudasheff, who undertook the great journey in order to prove the endurance of which the Russian women- and Cossacks in particular, arc- capable. Her mount was an eight-year-old Mongolian thoroughbred ponv, and throughout the tour the rider attended to him herself, looking after him bo well that he has shown no sign of a ijall. The greatest distance traversed by her in a single day was 53 miles, and the shortest 10 miles. She took with her a cavalryman's pack, containing a change ol clothes aaxl linen, a brush, and a currycomb, and she also carried a dagger and revolver. Despite the bitter cold in Siceria, she never wore gloves or bashlik (woollen hood)."and only once had her hands and face frostbitten. FASHION NOTES FROM LONDON. [From Otoj Lady Corres7okdissi.] June 16. From a Queens Coronation Tobe to present-day titbits of fashion in London is a far crv," but here arc a few odds and ends of "fashion that may interest my readers. The newest jabots necessitate a neckband, and the latest collar, an all-round Toby frill of pleated lace, is mounted on a narrow guipure insertion. It seems probable, from these that collarlcss necks will not be so popular as they were last year. The grandfather frill still holds its own, and in its newest form it consists of a triple frill of point d"esprit net, falling like* a gossamer cascade down one side of the corsage arid providing a charming finish to the Amplest frock. Wedgewood hats, made in the exquisite Wedgwood tints and themselves copies of inverted' Wedgwood vases are offered ..s Coronation novelties by one well-known liondon milliner. They are in various shapes, just lik>! Wedgwood vases, and arc in soft bines, pinks, and greens, and thoy even are finished with Wedgwood plaques and Wedgwood cameo hatpins. Much too tasteful and pretty to ever become widely worn, I'm afraid ! Beaded embroideries, though bound to lose their original ulti-a-smart-nass by too great popularity, are still in vogue, and this form o f . elaboration is nk-o seen on cotton voile, marquisette, and silk blouses. French knots made of cotton in imitation of beads are a satisfactory means of working out now patterns on washing shirts, used in some cases in solid designs and in other instance* employed to produro an outline effect.

Summer Petticoats. —Pretty washing petticoats for this summer's wear aro made of soft cotton materials with a whito ground striped or dotted with color and finished with a scanty flounce embroidered boldly in the color of the dot or stripe. A piquant method of finishing off the collarless neck of a gown is to run a silver cord round the top, and tie in a how which may bo worn either at the back or th: front.

Wardrobe Perfume. —The woman who likes liar dresses delicately perfumed will find the following lavender sachet powder excellent:—Dried and powdered lavender l'.ower lOoz, powdered benzoine 3oz, ryprus pow<ler 6oz, oil of lavender l|dr. Cyprus powder, it should perhaps be explained, is reindeer mesa carefully picked over. Some enthusiasts on the subject of wardrobe perfume hiwe the enth? walls and ceilings o< the wardrobe and dress cupboard lined with violet perfumed flannel. Other cachets are made of a thick layer of col-ton wool strewn with perfumed powder, and a fastidious woman covers them with silk in harmony with the perfume. All the pads are backed with ribbon,, and the edges are only fastened lightly in order that the Bachet may be easily opened to renew the perfume. EXIT THE "HAREM" SKIRT. What has become of the notorious harem skirt? Is it living or is it dead? This question has been running through the minds of women throughout the world. The innovation was hooted wherever it appeared publicly in the European capitals, and Paris, which ordinarily becomes quickly accustomed to the most- fantastic kinds of feminine apparel, refused absolutely to accept it. The failure of the garment to appear at the fashionable racecourses of the French capital has aroused wide comment A lew women, seeking to attract attention, occasionally daie to wear it at a roller rink or in a Ixix at the theatre, hut the macs of femininity avoid it, with the possible exception of a few of the milder models, which it is impossible to distinguish from the conventir.ruil skirt. The haiem skirt id not seen on the streets. With a view to solving the mystery as to what has become of the garment, a correspondent visited several leading cost timers', and even firms which fried to launch the skirt on the market. They all admitted that tilings had not gone well. —Originally Merely House (ion-n.— '■' The harem skirt," said M. Dreco]], "was intended merely as a house gown. It was killed by enemies, who put out hideous models, and it wa-s doubly killed by the- department 6toros, which sold cheap imitations. "My grandfather made and fried to launch the harem skirt 40 years age," i=aid John Worth, "but was unsuccessful. Then, as now, (he women did not. want it. It may be acceptable to the inmates of Turkish harems, who recline on cushions .ill day long, and who do not go out savo when veiled and cloaked, but. it does not go in the Occident. I consider :'t qi:ite lifeless for the present". Certainly it- is practical, if nothing else." "It was intended for street weir,*' explained a member of the Jirm of lk-dolf. David, and Co. *'A few fashionable women are sfiil wearing it indoors and at receptions. My wife recently wore it at a Royal reception in St. Petersburg, and_ was much complimented. The mass of women will probably never adopt it, but I believe that really aristocratic women will continuo to use it for ball gowns aaid horuse gowns." The latest fashion freak from Paris is the "hoop sleeve." The hoop is placed at the middle of tho forearm, and its diameter is 7in. Tho sleeve is drawn in at wrist and elbow. DO GIRLS LIKE COMPLIMENTS? Have you ever studied the significance of compliments? A historian might find some valuable hints in tho history of soft nothings. I heard a very pretty gird the other night taking liar dinner partner to task for offering her a compliment which, according to her, " was in its 57th season at least." It had something to do with eyes and stare, and she would have none of it. I asked her afterwards if she always rejected base coin of the kind, and she* said ah© did, unless it made her too angry to trouble. "When & man tells you you are as beautiful as the morning, when you are only rather nice-lcoking, with a sunburnt neck, either he believes ifc, and then he's ft fool, or he doesn't believe it, and then he'd a liar." This drastic summary <seem3 to be rather ungrateful, «o far as the fool is concerned, but I notice that the girl of to-day is extremely impatient of compliments which outrun her own estimate of herself. On tho other hand, she loves to be told she is a good golfer, or a fine shot, or a good companion. The focuc seems to have shifted from her appearance to her capacities, which is a healthy thing.—Tho ' GentlflDroin*a.'