WOMAN'S WORLD.

Evening Star, Issue 15174, 3 May 1913, Page 9

WOMAN'S WORLD.

[By Viva.J ’Viva" will in this column answer all reasonable questions relating to the home, cookery, domestic economy, and any topic of interest to her sea* ■ 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. ANSWERS TO CORRESPONDENTS. “No. 3.’’—Rub with a piece of flannel dipped in paraffin, then with a clean linen rag:. “ Perplexed.—Clean it with dry magnesia. Brush in, leave for half an hour," then brush off. Be. sure to use a perfectly clean brush. Repeat if necessary. HOUSEHOLD RECIPES. ■ —Some “ Scrappy " Recipes.— _ French Peasant Soup.—Peel and slice six Spanish onions and 12 large sound potatoes, and put them into a slevvpan with four ounces of lean ham cut in small pieces and two ounces of pure beef dripping ; fry until nicely browned, then add two quarts of stock and boil gently until the vegetables are quite soft, when the whole must be rubbed through a fine sieve and returned to the stewpan; add a few vegetables—carrots, turnips, French beans, ets. —which have been cooked and cut up in small dice or Julienne shreds, also some green peas and asparagus tops (when such are to be had}, and boil again for a few minutes. Have ready a hot tureen, at the bottom of which have been placed some tiny croutons of fried bread and three or four hard-boiled eggs cut in quarters or thick slices, then pour in the soup, stir well, sprinkle, the surface with a little finely-minced hot parsley, and servo at once. Fish Cakes.—Take half a pound of anv kind of cold cooked fresh fish which has been carefully freed from bones and skin, and tear it into small shreds with two forks; then put it into,a basin with six. ounces of smoothly mashed potatoes or fine breadcrumbs, two ounces of fresh butter, a seasoning of salt and pepper and a tablespoonful of finely-chopped parsley, and pound the whole to a perfectly smooth paste; moisten this with two or three well-heaten fresh eggs, and make it np into small round cakes about two inches in diameter and half an inch thick. Then brush these over entirely with beaten egg, cover with a firm coating of fine breadcrumbs, and fry them in boiling clarified fat, until colored a rich daintybrown. When done enough drain the cakes thoroughly so as to render them quite dry and crisp, and serve them as hot as possible. If desired a little good fish _ sauce may be served separately. Fish Patties.—Prepare a delicately fiavored fish mince as follows Whatever kmd of fish is being used, chop it finely with a silver knife, as a steel one is apt to spoil both the color and flavor of the nsli. Then put it in a stewpan with a seasonmg of salt, pepper, and lemon juice and just barely moisten with a little warmed_ butter or a few tablespoonfuls of either rich sauce or thick cream, and stir over a moderate fire until ouite hot, but not by any means boiling, then turn it out to cool. Have ready the requisite number of patty-tins lined out with baht rich nastry, and fill them with the prepared fish. Cover with lids of the pastry rolled out thin, then moisten the eoges and press thorn firmly together Brush the tops over with beaten ece? make a tiny hole ir. the centre, and bake in a well-heated oven. 'Lrvc on a neatly-folded table napkin or fancy dish paper, tastefully garnished with sprigs of parsley. Chicken Creams a la Maitre d’Hofel.— Mince together the remains of cold chicken and ham (half a pound of chicken and four ounces of ham),_ then season the meat pleasantly. Moisten it well with thick white sauce and two or three well-becten flush eggs, and mix thoromrhly, after which press the chicken, etc., into some small, well-buttered daricle moulds, smooth the tops over with a warm wet knife ; cover with buttered paper, and peach for about a quarter of an hour in just sufficient boiling water to roach nearly to fhe top cf the mr.uhks. Whm done enough turn out carefully, and dish up in neat order on a flat-topped potato bo-der. Fill in the centre with a high mound of green peas, French beans. Brussels onrouts, - creamed cabbage, or any other suitable vegetable, and just before serving coat the t'nv moulds and the potato ’border with rich creamy maitre d’hotel sauce. Poim a little mere sauce round the base, and send to table as cuicklv as possible. Savory ’ Pancakes,—Make tho requirttcr quantity of ordinary pancake batter two or three hours before it is required, and keep it in a cool place- Prepare also a. very dainty mince with fix ounces of cooked chicken, throe ounces of boiled ham, and seasonings according to tart?, and just barely mnirten with a little good gravy or sauce. Fry tho pancakes in the usual ' r ay, making them not more than six or seven inches in diameter, and as each one is cooked put a little of the mine?, which hag. been made hot, in the centre, and roll up the pancake as firmly as possible. Serve neatly arranged on a hot dish paper garnished -with sprigs of parsley. Another nice method of serving Is to put the pancakes together in twos, with a layer cf the mince between, then cut them in quarters, and serve either in a pile or in rows, each piece slightly overlapping its neighbor. In either casense a very hot dish, cover with a dainty, dish paper, and. plenty of fresh green parsley for garnishing, and rend to table very hot. and as quickly as possible. Gipsy Pie.—Whatever A kind of meat is being used cut it in thin dices and roll it. or in small dice, or mince :t. if preferred. Then season it plasantly, and add to it a little finely-minced onion, chopped parsley, ham or bacon cut in Julienne shreds, hardboiled eggs cut- in .slices, tiny forcemeatballs, etc. Arrange the meat and other items in a pie dish to within an inch of the top, and moisten with good gravy or sauce, then, cover with a cruet of wellmashed, plcrt'antly-seaeoried potatoes, raising, this a little higher in the centre than at the sides. Mark,the lop prettily with ft fork or a spoon, -brush it over with liquid .butter dr clarified dripping, and bakeLin a - moderate " oven until quite bubbling hot and daintily browned. Serve tesijr, and send more gravy

Vegetable Hachis.—Peel and slice some ! small onions and fry them in a little pure beef dripping until lightly browned, then j add any cold cooked vegetables which I happen 'o bo at . hand. The greater the variety the more dainty will be the hachis. j these should he neat slices or good-sised dice, and well seasoned with appropriate items jirevious to being fried, btir well over a moderate fire for a. few minutes, then add some sliced tomatoes, and, if necessary, a few lablespoonfuls of good creamy gravy or sauce. Stew very gently for about half an hour, then pile up the vegetables in the centre of a hot dieh, and surround them with a border of rice boiled as for curry, and pleasantly seasoned. Garnish with a ring pf parsley, and serve at once. Veal Cakes—Mince together very finely a pound and a-half of lean vealand half a pound, of fat cooked bacon, and season pleasantly with grated lemon-rind, salt, pepper, and maoa, theiTmix well and press thd meat very firmly into a greased dish. Bake in a very gentle oven for about an hour, then turn out carefully on to a hot dish. Pile up on the top a high mound of sliced potatoes, either daintily fried or sauted, surround with freshly-boiled, wellseasoned green peas, and serve very' hot, accompanied by some suitable sauce or gravy. If the cake is preferred cold, ornament, the top with slices of hard-boiled egg and ripe red tomatoes arranged alternatively, and garnish round about with a well-seasoned, skilfully-prepared green salad. HINTS. When washing real laec, rinse finally in skimmed milk. This will give it a soft, creamy tint. Badly-soiled handkerchiefs should be soaked in strong salt water the night before they are to be washed. Lemon-juice will whiten a plain wooden kitchen table that has become discolored. Wash and scrub the boards fiist with scouring sand, then rub well with cut lemon, leave for a few minutes, and afterwards well rinse. To Poach an Egg Bound.—Nearly fill a small enamel saucepan with hot water. Salt it well, and when it comes to the boil stir vigorously until the water movosround and round like a miniature whirlpool. Have the egg ready broken in a cup, and before the water settles down again quickly drop the egg into the centre of the swirling water. When cooked the egg will he found to be a beautiful round and an even color. Discolored Silver.—-Silver or plate that has been lying by for some time, or lias not been properly cleared, is often so discolored that it is impossible to remove the stains with ordinary whiting or plate powder. But if the whiting or powder is mixed to a rather thin paste, with salad cil well nibbed or brushed into every crevice, left for a few hours, and tho silver then washed and cleaned in the usual way, every vestige of stain will have vanished. To Clean Paintwork, Doors, Wainscotings, etc.—Try wetting all the lower portion of the door, etc., before washing the top part. Then the dirty water, as it inns down, will not mark the paint. This is a very simple remedy, but a very effectual one.

To Remove Labels from Jars (by request).—Before placing the jars to soak, mb a little wet soap upon the labels. This will soften them, and they will peel off quite quickly and with very little trouble. CENSORSHIP OF FEMALE DRESS. Drastic censorship of female attire is proposed under a Bill that has been introduced into the Ohio Legislature, the object of the measure being “to prescribe the fashions to be worn by women in the State.” If the measure secure the approval of the Legislature, the designing and manufacture of women’s clothing in Ohio will be subject in future to the censorship of a Commission of three members, of whom, it is stipulated, one is to be an ordained minister of religion, one a parent with not fewer than three children, and the third a social settlement worker. These sartorial censors will bo empowered to “prohibit such styles and patterns of garments as they shall deem, after a hearing, to-be detrimental to virtue or chastity.” ; The discretionary powers of the censors, however, will be strictly limited, as, according’to the provisions of the Bill, “pneumonia” or openwork blouses will in future be considered illegal. The Bill fixes an exact limit for decollete gowns, prescribing that “not more than two inches of the neck below the chin shall bo uncovered.” The Bill makes it unlawful for women to wear any outer garment trimmed or combined with a late insertion or net through which the color and texture of the skin may be determined. It further prohibits the display of “transparent stockings in public places,” and makes it a punishable offence for shopkeepers to exhibit in shop windows undraped artificial figures. In introducing this sweeping Bill, Mr Louis Capelle (representative for the City of St. Ixmis) declared : ‘ ‘ The immodesty in the attire worn by women in the streets is the cause of the great wave of immorality now sweeping the country.” The three members of the censorship commission must be selected from men and women between the ages- of 30 and 50. Each member will receive an honorarium of £SOO per annum.

GENERAL. A telegram from Paris to the London ‘ Daily Express ’ says that luxury in woI man’s dress has reached such a pitch in j P.oris that society women are proposing to organise a simplicity campaign. It is not so much the prices paid for the dresses themselves as the money asked, and paid, for accessories, which are exceeding the powers of all but the deepest purses. The extravagancy in stockings has grown in inverse ratio to the thickness of the material. A shop near the Opera House sells stockings at 8s q pair at the cheapest. An inquiry for the most expensive produced some at £4O and £4B a pair, made of Chantilly lace, Mechlin lace, or tissue of gold. In. the Rue de la Paix a fashionable purveyor of white underwear stated that he had no trousseaux under £2O, and that £2 and £4 were the prices for “cheap ” nightdresses. Another shop of the same kind, making a specialty of corsets, has quite cheap ones at £4 each, and a little better quality at £B. “ But, of course,” said the shopkeeper, “when a lady wants a really fashionable corset she has to pay for it.” “Charlady” promises to bo a word in future for the mistress to conjure with (writes the London correspondent of the Sydney ‘ Daily Telegraph ’). The many distressed housekeepers in and around London who seek in vain to solve the servant problem need despair no longer. The difficulty is to be slain ,by the Ladies’ Social Bureau, which has just been opened at Brompto-n road. The agency provides a staff of 300 efficient gentlewomen, who at a moment’s notice are ready to visit private houses by the hour, day, or week, to cook, shop, clean silver, do secretarial work, wait, arrange flowers, take children out, chaperone girls, view houses, type write, interpret, teach, or, in fact, do almost .anything required of them. The organiser of the bureau, a. philanthropic woman of means, tolls us that her idea was to help gentlewomen who are under the necessity of earning their own livings to help themselves. She says that women of birth and breeding work with intelligence, and so make much better servants than ordinary domestics. They go out as _ charwomen at 2s 6d a day, and none of them have any false pride.* It is ratacr amusing to hear from her of a rich man’s wife who called at the bureau recently and said she wanted to earn some moiigy 'vita which to buy her husband a oirtuday present. She explained that all the money she possessed was earned and given to her by her husband, and she wanted'some of her very own. She gave her qualifications as “ a little light dusting, arranging, flowers, and reading aloud,” but sho was not efficient enough for the bureau to employ her. Another lady—an officer’s 'yilo —wrote for an educated woman quali. fled to “arrange a removal into a new house, manage eight servants, play bridge vreU, act as secretary, be cheerful, musical, and entertain friends.” The success of this organisation will be watched with keen interest by many. It is quite a unique idea, and opens up a fresh field for women’s usefulness and activity, as . oLeac&ing ajiy£|i-

KIDNEY DISEASE CAN BE CURED I'rom Mr. John Jones, storekeeper. Parrama-tta-road. Auburn. Sydney, N.S.W., 10th October, 1911. “lor several years I suffered from chronic disease of the kidneys. My uhole body was racked with pain night and day, especially in the back and sides. Other symptoms were 10-s of appetite, sleeplessness, irregularity of the bowels, and a dull heavy pain in mv head which was worse about the eves. 1 was reduced in llesh, weak and altogether disheartened. ' Life became a burden to me. I had been under medical treatment for some time and had Died a variety of medicines,, but got little relief. I finally began to take Warner's Safe Cure. The first few bottles gave me groat relief. I took several bottles before 1 was cured, but I am fully convinced that the cure is permanent. All the pains and symptoms have disappeared and I tint now m the enjoyment of good health. I can sleep and cat well and have gained much in weight. am very grateful for what Warners bate Cure has done for me and shall always recommend it.” Prom Mrs. Malarerie, 53 King-street, Fremantle, W.A., 7th Nov. 1911. “f?u muiithe ago I began to suffer from my kidneys. I had intense pain in the small of my back and had to lie down for hours until it stopped. I could never gel any sleep and in the mornings had -severe headaches and felt Mowpy. I attended the doctor and tried other remedies but without deriving the slightest good. One day a friend recommended me to take Wartier's Safe Cure, and after taking the contents of one bottle, I felt -decidedly better. I continued to take the medicine and quite recovered rny health. All pains left me and 1 was able to sleep well at night. I have much pleasure in recommending Warner’s Safe Cure to people suffering as I did.” Prom Mr. E. S Williams, Summerstreet, Mount Eden, Auckland N.Z., 20ih Nov.. 1911. “It is with the greatest pleasure that f tell you of the great, and lasting benefit 1 wcrivod from taking Warner's Safe Lure. 1 used to suffer agony from pain m the back and under the sbmilder■blades After the slightest cold my back would gel so bad that 1 would bo almost doubled up with the pain Sleep was out of the question, 1 could do nothing but turn and twist all night l o> .. I struggled on with by daily duties, lint often left that 1 should have iu g r , t , 1J() work 1 tried various advertised and home remedies but failed to get relief from any of them, and was quite disheartened and low spirited. Finally, a friend advised me to lake Warner's Safe Lure and to give the medicine a fair Inal. 1 followed the advice, ami very soon began to improve in health and the pains in the back gradually, eased. 1 coniniiied to take the medicine until I was completely cured 1 fed mire that anyone who suffers in like manner will great benefit from taking Wartier's Safe Cure.” From Mrs S. M’Nair. Church street, Wollongong. N.S.W., 29th June. Dili. “A few months ago, I suffered terrible agony from my kidneys, and used to have to lay up (or days at a time. When I walked along the street, 1 would be attacked suddenly, with a pain in the small of the back and had to sit down straight away. At limes, I also had bilious headaches and was never able to do my work. A doctor attended me, and 1 took several butties of medicine, but they did not seem to have any effect. A (fiend gave me a buttle of Warner’s Safe Cure, and asked tne to try it as this medtoine had made a wonderful difference in her iiallh. After taking. a few doses,--I- began to feel the benefit, of it, and after taking, a few bottles. together with Warner's Safe Fills, f felt like a now woman. ‘ I strongly recommend anyone suffering from kidney trouble to ‘take Warner’s Safe Cure.” Ftotu Mr. H. E. Hocper, North-street, Charters Towels, Old., Sth June, 1911. “Some years back, I wee attacked one night with severe pains in the back and sides. W hen I got up :n the morning 1 felt very dizzy, and had to hold on to supports.. About a fortnight before this ! felt pain in the small of the back but did not pay much attention to it. I felt it most when I straightened mvself after bending down. My urine was dark in colour and contained small particles of what looked like brick-dust. I kept Warner's Safa Cure in my store, so I thought I would give it a trial. After the contents of three bottles I felt quite like a new man. I am pleased to say that, thanks to Warner’s Safe Cure, I have never since been troubled by my kidneys,” A pamphlet containing full information relating to 'Warner’s Safe Cure, for (he kidneys and liver, will be sent’post free on request by H. H. Warner and Co , Ltd., Australasian Branch, Melbourne. Warners Safe Cure Is sold by chemists and storekeepers everywhere, both in the original (se) bonis and In the cheaper (2s 6d) . “Co n cent rated., 'I nonggjlsahalk