WOMAN'S WORLD.

Evening Star, Issue 15074, 4 January 1913, Page 9

WOMAN'S WORLD.

[By Viva.] "Viva" reill in this column 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 the writer's nom de plume clearly written. "M."—Use a lotion made by dissolving one ounce of cleminite in four ounces of water. It. is splendid. " Carafe."—Make * mixture of salt and vinegar, and shake it well round in the bottle. Put a dessertspoonful of rough sn.lt into the bottle. Moisten it with vinegar and shake the bottle till the stains moved. HOUSEHOLD RECTPES. Herbal Beer.—Required : Two and a-half ounces of hops, two pounds of sugar, half a cup of golden syrup, two or three sprays of horehoimd, two ounces of whole crushed ginger, one- dandelion root, two and -a-half gallons water Boil for one. a,nd a-quarter hours, strain, and set aside to cool. Add half a cup of yeast, and. let. it stand for 24 hours. Skim and bottle, tving down the corks. Lemon Syrup.— Required : One ounce of citric acid, two teaspoonfuls of essence of lemon, two pounds of loaf sugar, one. quart of water. Boil «he water and sugar together until it becomes a syrup. Take if off the fire, and when it is cool stir in the essence of lemon and citric acid. Bottle when quite cold. A tablespoonful of this syrup to a glass of water makes a pleasant drink. Barley Water Lemonade.—Required: Two pints_ of water, six ounces of sugar, the rind of one lemon, juice of two lemons, one dessertspoonful of Robinson's patent barley. Mix smoothly, and stir on the fire till it boils. Then skim well and strain. Eldorfiower Wine (by request).—To every gallon of water add three pounds of sugar, one pound of raisins (chopped), and °the juice of a lemon. To every fen gallons add half a peek of elderflower's and a tablespoorifulof yeast. Put all into a barrel, and fill'it with cold water. Stir it everyday, and when it has done fermenting bung it, and let it stand six months, their bottle it. If the wine is to be kept more than twelve months it will require bra-ndv. Fruit Acid (to be used instead of raspberry _ vinegar).—Dissolve five ounces of tartaric acid in two quarts of water. Put it upon twelve pounds of fruit in a largo bowl. Let it stand for twenty-four hour's. Strain it from the fruit without pressing. To every pint of liquor add one and a-half pounds of powdered sugar, and stir fill quite dissolved. Bottle "it for use, allowing it to stand for a few days before corking. This quantity makes eight quarts. It makes very good sauce for puddings. Raspberries and currants are the best fruit to use.

Ginger Beer.—Required : Four pounds of loaf sugar, three ounces oi ginger lump, three ounces of cre:uu of tartar, forilemons peeled very thin. Crush the ginger and four four gallons of boiling water over all. Stir often, and when lukewarm add the. whito of an egg and two t-ible-spoonfuls of fresh yeast. Lot it stand for 24 hours, then bottle in stone bottles. The white of egg and yeast must first lie mixed together. Tho following quantities will fill 15 large bottles :—Required : Two and a half gallons of water, two ounces of cream of tartar, two ounces of ginger, two and a half pounds of sugar, two ami a-half lemons.

Wine.—Required: Five gallons of water, 10 pounds and a-half of loaf sugar. Mix together, with the whites of six eggs well beaten, boil together, and keep It well skimmed. Add a quarter of a pound of ginger bruised, boil for- a-quarter of an hour; when cool, strain oil"; put in a slice of toast dipped in new yeast ; let it stand for two days, then add the rind and juice of 12 lemons, with one pound of sugar, to the wine. When done'working take out tho toast and add one quart of brandy. Put into bottles and coik well.

Blackberry Wine (by request).—Take a clean keg or cask; let the berries be ripe. Extract the juice with a small wine of cider press, or it can be done through coarse cotton cloths. Then pass the juice through a strainer. Let the juice stand for two days in a tub until the first- fermentation is over. Then skin off the top carefully, and add to e.very quart of juice three pounds of the best yellow sugar, and water enough to make one gallon. Put- all in a kettle, and Jet it come to the boil, and then skim again. When cool, put in a keg, fill up to the bung, place in a cellar, and let it- remain there with the bung oft' until after the second fermentation, which will take four or five days. Meantime, keep the cask lull by pouring in wino that has been reserved for the purpose. After the second fermentation put in the bung tight, and let it remain in the oa.;k several months, when it should be carefully drawn off and put in bottles, or, what is better, demijohns of from one to five gallons. It will keep for any time without the addition of a drop of whisky or brandy, and will prove a very agreeable and wholesome drink.

Chili Beer.—Required : Twenty-four small chilies, eight quarts of water, three pounds of sugar, two ounces of cream of tartar, lemon essence, two tablespoonfuls of yeast. Boil the chilies in four quarts of water for 24 minutes; add sugar and cream of tartar; strain, than add four quarts of cold water, essence of lemon to flavor if liked, and yeast. Bottle, cork, and tie down at once.

Apple Pop.—A very refreshing summer drink is mada from any waste apple windfalls. Cut- up, or skin and cores will do. Place these, in a large- acid jar; pour over a large cup of sugar and fill up with boiling water. Add a very little yeast to start the first, lot. Let it stand for four or five days, then strain and bottle, cork tightly, and tie down ready for use in a few days. Throw out the apples, leaving a little in the bottom to start the next lot: then fill up tho jar as before. Pearskins and lemon rind can be added.

Boston Cream.—Required : One pound of sugar, one quart of boiling water, the juice of one lemon, two egg whites beaten stiff, one ounce of tartaric acid. Pour the. boiling water upon the sugar, add the lemon juice or essence, to flavor, and the acid. Strain. When nearly cold add the beaten whites. Bottle and cork. When required for use put into a tumbler one teaspoonftil of carbonate of sode, mix with water, pour in one or two tablespoonfuls of the.cream, and stir until it effervesces. Part can be colored pink with cochineal. Imperial Drink.-—Required : One ounce of acid potassium tartare, one ounce of tarataric acid, twelve minims of oil of lemon, one pound of refined sugar, one gallon of boiling water. Dissolve. Orange Brandy. —To two bottles of brandy add tho pared rind of four Seville oranges. Let it stand for four or five days, then add one pint of new milk in which you have boiled three-quarters of a pound of lump sugar, with the juice and pulp of four Seville oranges and two sweet ones. Let it stand two or three days longer, then strain and bottle it. Strawberry Nectar.—Required : to on", quart of mashed strawberries add the juice of one lemon, two tablespoonfuls of orange juice, three pints of water. Let it stand for three hours, then strain it upon three-quarters of a pound of powdered sugar, and stir well till dissolved. Serve ice. cold.

Black Currant Vinegar.—Required : Oiip quart of black currants, sugar, one bottle of white vinegar. Bruise and cover the black currants with the sugar. Let it stand for three days, strain. To every pint of juice add one pound of the best sugar ; boil for a few minutes—not more than 10. Let cool, and bottle. One tablespoonful or more to a cup of cold water. Raspberry vinegar can be made as above. 'Boil about three minutes. Always bruise the fruit' in a largo china bowl, and use a wooden spoon. Drain through a flannel bag. Gooseberry Wine.—Required : One bucket of gooseberries, three or three and a half pounds of sugar to each gallon of liquor, one bucket of water, half an ounce of gelatino or one egg white to clarify. Mash the berries in a wooden tub, cover with the water, and let it stand for a few days. Strain, and add the sugar. Mix vvelL. and put back into the clean tub to

ferment about 12 days. When still, add the gelatine soaked in some of the liquor and a few raisins to flavor, but this should not be required. It should then bo closed up and left for six months at least. Then rack off into a clean cask, not disturbing the sediment. Add the gelatine soaked in some of the liquor, and in two clays bottle nad seal GIRLS WHO EXAGGERATE. It requrics a nice discrimination to make distinction between the on<i who exaggerates and the liar. Great would be the indignation of most girls if not considered truthful, yet their habit of embroidering tne truth makes it- a, queer fabric. One exaggerates from various motives. Sometimes it is due to a vivid imagination. Ine girl hears something, and before lorn* has let her imagination run riot until she actually believes her story. Again, a girl exaggerates from a desire" to bo interesting She wants to create a sensation, a.nd if the truth cannot- do it she adds to'it. A too keen sense of humor often leads to exaggeration. A girl sp.cs the funny side of a story, and to make others see. it she sacrifices the strict facts. Heedless exaggeration is common. A girl from talking superlatives thinks them. She will tell you she has seen a hundred people when she means perhaps a- dozen ; that a friend's new diamond is as big as a hen's egg; that someone else was "in a frightful rage " when pcrhans she- was slio-htly peevish. _ No barm in all this, ior the speaker is rot taken -seriously, but it weakens other things she says, and makes her conversation without "force. Occasionally a girl exaggerates maliciously, which brings her into the cia-s of the "bar at- heart." The instant a story is wilfully enlarged it becomes quite inexcusable. THE WOMAN OF FIFTY. " You ask me why women of over fifty nowadays arc almost invariably more interesting, attractive, and popular than girls in tho twenties? lam inclined to think that the main reason for this lies in a remark 1" made when we were chatting a few minutes ago—'namely, that there, "are two kinds of women—the experimenting a.nd tho experienced. The girl of twenty) unless she is intellectually very exceptional, is invariably experimenting. ' She experiments in her dress, her conversation, and her hobbies, simply and solely because, as a. general rule, she in not quite sure what she likes best or what is best suited to her. In fine, she is not sure of ' her public,' and uncertainty causes her verv largely to miss ' all publics.' On the other hand," the woman of over fifty, or, indeed, the woman of over forty, bos usually learnt life's lesson. She has formed hei own ideas on most subjects, she has learnt the particular groove in life in which Fate and circumstances have cast her, and. better still, she has probably also learnt to fee] real, genuine sympathy for others. Thr-ro is much to be said" in favor of the kindly, sensible, sympathetic woman of over fifty. And that she is generally found attractive is, I think, conclusive nroof that experience of mind is a more valuable aid to popularity than attractiveness of face, form, and feature."—Sarah Bernhardt, In 'Pearson's Magazine.' __ A plebiscite has been taken in Paris to find out the attributes of the ideal woman. A young girl won first prize with the following definition:—"She must be neither a blue stocking nor a housekeeping fanatic. She should not be too intelligent. She should read ' Neitsche.' but- not talk about it. She should be able to play a Schumann melody without six months' study, and she should be. able to make cushions for a brizaar, and, if necessary, darn socks." The Hardy, the first motor destroyer, has been launched at Thorneyeroft's. She is not entirely propelled by interna! combusiou engines. Indeed, her Diesel motors are merely a special of auxiliary for cruising purposes. For full power she will rely mainly upon steam turbines.