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[By Viva.] ! "Viva" will t'u this column answer nii reasonable questions relating to the home, cookery, domestic economy, and any topic of interest to her sex. But each letter must bear the wi iter'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. " Mud."—Nothing is better than fuller's earth and water mixed in equal quantities. Leave on till dry, then brush off. Repent if necessary. ' . "Troubled."—Wash well, cover with sugar, and leave overnight. There will be no need to add water, as the fruit will have made sufficient. HOUSEHOLD RECIPES. A Cold Pudding—Butter a mould and decorate it with preserved cherries or any other small fruit. Have ready some sponge biscuits or cake, soaked in eomc wins' or brandy, owl add eugar to task 1 . Put this into a. mould. Make separately a good custard, flavored with vanilla, lemon peel, and cinnamon. Mix half an ounco of isinglafs in ft very little water, when melted and r. little, cool mix it with tho custard, and then put it in the prepared mould. A little chopped candied peel is an improvement. Let it stand till quite- cold, and serve with a, good custard or some preserve- in the dish. Banana Cream.—Enquired ; One and n-half ounc.?s of gelatine, fix bananas, one lemon, half a pint of cream, sugar to fnsto, flavoring of Benedictine or _ other liquor. Skin the fruit, and put it inte ft saucepan with gelatine (dissolved in half ft cupful of waier) tho lemon rind, juice, and loaf euirnr, and pimmcr for about 10 minute?. When cold beat up with the cream. ;md flnvor to taste with the liquor. Mould in the usual way.

Coffee Junket.—Required : Three tablegpoonfuk of castor .-,upnr, half a breakfastennful of strong, clear coffee, one pint of milk, half n tenqwonfiil of vanilla, one tahlespoonful of rovnet. Dissolve, the sugar in the Tint coffco, add the milk and flavoring. The mixture should be lukewarm. PufHlw rennet into the other in-(rr'-dicntfl, and four all into a. srla?* dish. Whipped cream may bs carved with it when set. . Cold Fruit redding.—Line a basin with pieces of bread, not cut too thinly, and not crust. Stew some raspberries and red currants, with surar to taste Pour them on the bread, put another layer of kr»ad "ii top, press tißhtly. let it stand all nicrht. or several hours, turn it out into a" ffln-a dish, Males a ci*tard, and pour round the pudding, and servo cold. \nv other fruit m« he u«od. Cream Tapioca.—Take six ounces of (nnioca, peak it well in one ouart of n-w milk, boil well, and let it pet quite cold. Whin up a. quarter <-t a pint of oyenm. a-Id the tapioci. AV-11 beat it. and flavor wMi vanilla and ?n&ar. and put anv ki"d of "preserve, round it. Rice cream may he made in the same way, using rice instead of tapioca. . , Ch"coh-it<> Pnonee.—Cut three ounces of chocob.t-e in simll Tvec~i. ml it- m a saucepan with two tabWpoonfuls of water RT M let it melt: add a few drops of vrnilla; bt it eet nearly cool. Vat th? of thre- ecrs to a very stiff trotn. rnnd stir into the chocolate. TTear the mistuve into a dir-h cut half a tin of pineapple into small square?, and arrange round the r-poncre. , Caledonian Cream Peqmred : The whites of I wo ccr?" (beaten stiff). <wo tablespoon fills of sifted sugar, two table-fT.-oonfuls i.f raspberry jam. two 'ahlespoonfuk of red eurrwt jelly. To be beaten together with a silver spoon till eo stiff t»>at the spoon will stand upright in it Put it ir: a trlas* dish and ornament with rati-Has. if liked ~ • Comooto de Poises a la CVeme VaniHe. —Take some nice larec stewing poars and cook slowly with a small etick of cinnamon and siisar for two ard a-half to three hours. Take them up and let them cool: reduce the srrup. in whi " h tv >' > VC! '° cookod to thv> consisb-nov of thick cream. When the pears are cold stamp out the cores and fill up the centres with stifflywhipped cream, flavored with vanilla and a little .surar, usinc a forcing ba« and row ; pip.j for the purpose. Dith up and pour Fvrup round, and stand on the :cc for ' two hours before servinc;. A few shredded sweet almonds or pistachio nuts can be sprinkled" on the top. Chocolate Xougats a la Orcmc.—Required : Eicht ounces of crated chocolate, six ouncop of fresh butter. Cream the butter, stir in the chocolate, mix well; lino some plain moulds with the mixture rather thicklv, leavma a hole ir the centre Let them stand till next day in a cool place. Turn out bv dippi'msr them m warm water and running a thin knife round the sides ; roll in desiccated cocoanut, and fill with pink and white whipped cream. Cream Mould.—Required: One pint of thick cream, lump suear, one wincglnesful of sherrv, half a winesrlassful of brandy, onle lemon. Huh the rind of the lemon with the eugai ; add the cream, sherry. br.'.i-dv and. juice of the lemon, whifk all together until thick, then put in the mould. A perforated cream mould is essentialbin a piece- of muslin in water, spread it in "the mould, put in the cream, and place it in a di3h for tlw whey io_ drain. After an hour or two it is ready for use. Egg Cream.—Required Two eg?*, two tablespoontuis of sugar, the grated rind and juice of one lemon. Beat the yolk's of tlio etr/js with the sugar in a basin until well mixed, then put in the lemonjuice and rind, and place the bnfin in a dish of boili-icc water oa th:> fire ; stir t\mvW until the mixture thickens, then add the beaten whites of th" eorgs, and stir it for two minute?, until the whole resembles a thick cream. Pour it into a small picdWh to fool. Wren cold turn it, into a glass dish, and eorvc with any kind of stewed fruit. Flummery.—Dissolve three-quarters of an ounce of gelatine in half a pint of water, add the yolks of five egzs, very weil beaten, half a l'int of white wine, the juico and rind of a lemon. Sweeten to tante. Put in a saucepan ever tbe fire till it thickens, and then stir till nearly cold, when pour into moulds. Fairy Butter. —Take a slice of sponge cake, pour a little wino on it. and let it vtnnd all niiht- Put jam on the cake. :f liked. Take the yolk* of four cess, boiled hard ; beat thorn in a m"rta-r -n-ith quarter of a pound of irosh butter, the same, of white fiuear (vow fine), and when you arc to send it- to tabic run it through a coarse wir* sieve upon vour enke. C.ateau of Plums.—Required i _ Two rounds of plums (stoned), half a pint of w-iter °v".v to taste, one ounce of pelatine soaked in half a pint of cold water. Mix all together, put into a mould, bervo with whir.ned cream in the centre. Jaune Mange.—Break the yolks of three, cess into a tumbler, beat them well, then add to them the juico of two lemons (if not very large)-and a little of the rind; Minax to taste, and fill up the. glass with nherrv Dissolve one ounco of gelntine in a'tumblerful of water, then boil it: add the c-ga and wine to it. and let all thorouchlv mix, but do .not boil again. Strain through muslin into a mould. Xormandv Pippins.—Take the cores out and steep in water all night, then etcw them gentlv for three or four hours with Micar, a slice- of lemon peel, and a few drops of cochineal. Before tstimnz them strain the water, but do not put the sediment in, as it makes the juico thick. Pincapplo Sponge.—Required t Half a pineapple or small tin. one tablespoonful of wino, oho T-int of lemon jelly. Chop the pineapple finely, put it into the saucepan with the syrup from the tin, cook eentlv for five minutes. Add the jelly '(dissolved) and the wine, and mix oilwell together. L«t it stand for a few mim'tea? Whisk to a stiff froth. When nearly aet pour into a wot mould. Vfben cold turn out. HINTS. Td R«movo Grass Stains.—Beforo rub th« spots carefully and thoroughly with a little- fresh lard. Then wash the garments as usual. ' After washing you r will find that-the stilus Jjayo e^Jjirelydis.j6EßWr"di ""'- -J

To Remove Iron-mould from Clothes (by request).—Got a cup of boiling water, spread over the cloth containing the iron mould .stiffly held, hut just touching tho surface of "the boiling water-. Then dip your linger or the handle of a spoon into *alts of lemon, and nib • the iron-mould, and it will at once disnppear. It is to be remembered that wilts of lemon axe. poison, and should not be left lying about. Stains on Light Dtcsbcs. —Lay flat on a tabla and cover the spots with dry pipeday. Leave for half an hour, then shake off," arid apply a second lot if necessary. Remember all spots should bo taken out as coon as possible after" they jito mado. If allowed to dry in they are far more difficult to remova A white bearer hat can bo cleaned with dry magnesia. Brush in, for half an hour and brush off. Bo euro i<> uso a perfectly clean bnish. Repeat if necessary. Print and muslin drceses which have faded may bo bniled in soda water to which a little chloride of liino ii-is been added. This will take all the eolor out, and you will have a fresh-looking whit* dress' in place of tho f aded garment. Rinec very tbornutbh after l>oilin^ Perspiration stains on dresses and underclothing should be damped and rubbed with a little lemon juico before they are put into soapy water. Soap would set tho stains and make it almcst impossible lo remove. Fruit Stains.—Stretch »-be fabric co<taining the stain over the innu:h of a %asin and pour boiling water on the stain, In cold weather fruit spots can frequently b-i removed by hanging tho stained garments out of doors overnight. If the atain has been fixed by time soak the article n; a weak solution of oxalic acid, or hold the spot over the fumes of sulphur. Washing White Gk>v-:fi.— If your whitewashing gloves have black points before washing them, slightly moisten a little salt, and with your finger rub woll into the points. This will prevent tho black from rubbing, which it is liable to do GERMAN DISCOURTESY. Two Russian ladies, one tho wife and the other tho sister of a former Foreign Minister at tho Court of St. James's, who aro now in England penniless, have had a disigreeable experience as the result of their treatment by th'o Germans. At the outbreak of war they were in Licbemtein, South Meiningen, where they happened to be staying with a German count, a famous aculist, whom they went to consult, and a personal friend of tho Kaiser. When war was declared the two ladies were ordered to leave at onco. Before they could quit bhe enemy's territory they were conveyed to the police station and treated as prisoners. Staying in the same house was n Russian general, an octogenarian, who was also badly served. Not only were they insulted by the German officers, but they were jeered at by the populace. A German soldier even had the audacity to break into the ladies' bedroom, although ho was previously warned by a- maid that ths room was occupied by the ladies. They wevo insulted everywhere, and could not get any food. Eventually they were token to Cologne. While they were speakinir with a Belgian countess the German officers insulted them and spat in their faces, shouting : " We shall soon be in Paris and St. Petersburg, and England will never dare to attack, because we shall destroy their Navy with Zeppelins." On the way to Cologne, the ladies state, German soldiers stood outside the carriago with fixed bayonets, which they pointed at them. Eventually they got to Belgium, where they were, treated with abounding hospitality. The hotelkeepers entertained them ireo'of charge, which was some compensation to them after the Germans had robbed them of 19,000fr and nil their effects, including sonic priceless relics.

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WOMAN'S WORLD., Issue 15680, 19 December 1914

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WOMAN'S WORLD. Issue 15680, 19 December 1914

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