WOMAN'S WORLD.

Evening Star, Issue 15906, 11 September 1915, Page 4

WOMAN'S WORLD.

[By Viva.] •" Viva"'. u«S ui tMs eehimit answer off reasonable questions relating to tht hom*-,, cookery,, domestic economy, and any topis of interest to her sex. But eacA Utter 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 ylume deafly: written-. ANSWERS TO CORRESPONDENTS. "Edge."—You will find tho pattern hi. Weldon's Crochet Book. " Beatrice."—Try rubbing them with fliss sandpaper. You' will be delighted with the' result.

, HOUSEHOLD RECIPES. Skin six large onions, cut six head's of celery in small pieces, slice about. 12 that have been scalded, put quarter of a pound of butter into a stewpan,- aiwf half a pint of water. Set it on. a stdye to- boil very slowlv for an hour, then fill up the stewpan with broth; let [it boil for an hour, or until the potatoes are all dissolved; then rub through a sieve> put it into a soup pot, or stewpah, and add a pint of cream. Half this quantity is enough for three ov four people. Soup.—Made with this recipe •is excellent and economical : Save the liquor in which a kg of mutton has been ;boiled> place it on tho fire, and in it ' boil a _ quarter of a bullock's kidney. When it is half-cooked, take it out, cut "into dice half an inch square. Add to ;the stoek one head of celery, two carrots, !' one turnip, one onion; boil together for four hours. Take it off the fire, strain it , through a cloth, return the soup to the pan; add to it a teaspoonful of mushroom ketchup, pepper and salt to taste, and the pieces of kidney. Let it boil for [' five- or ten minutes and serve.

Beef Roll.—Required : One pound of lean beef, one pound of bacon, half a pound of fine breadcrumbs, half a nutmeg (grated), half a teaspoonful of salt,. half a; teaspoonful of pepper, two eg,js. Put the bacon and beef twice through the mincer, then mix with it tho beaten eggs, and add the other ingredients. Roll it- in the shape of a big sausage, put it in a pudding cloth, and boil' for two hours. Cassolettes of Cucumber.—Uequired : Eight ounces of cold chicken and tongue, or 3almon,. cut in small pieces, one large cucumber, two tablespoorifuls of mayonnaise sauce, the yolk of one hard-boiled egg rubbed through a sieve. Cut the cucumber into two-inch 'lengths; with a . teaspoon or narrow knife scoop out the inside; with a pair of scissors Vandyke .the edge; fill the cavity with the salmon .or _ chicken, mixed with sufficient mayonnaise sauce to make a nice consistency, ; adding, pepper and salt to taste; sprinkle over the top the yolk of egg..' stand each cassolette on a slice of tomato the same siJHjras' cucumber. Arrange in a circle. Ham. Sausage.—Required : The remains of a boiled ham (one pound or more, nuxed), one pound of minced steak, one breakfastcupfu! of breadcrumbs, one teaspoonful of black pepper, salt, nutmeg, and mace,, one dessertspoonf id of vinegar. and ketchup, two eggs. Beat the slightly. Mix all together, roll "into a sausage, put buttered paper round, tie tightly m a pudding cloth, and boil for three hours. Glaze with gelatine a-.d bovril when cold, or dust with browned breadcrumbs. '

Jugged Steak.—Cut a piece of beef steak into nice square pieces, roll them round your finger, take a deep stone jar, pile tho rolls one above the other add two whole onions, one glass of portwine pepper and salt to taste, a. few peppercorns, no water. Cover close. Put the jar into boiling water, and stew till tender. This resembles jugged hare. Roman Pudding.—Well boil some macaroni, then line a well-buttered mould or basin with it. Chop any cold meat very finely, and add to it one ouriee of grated cheese; se.ason, and mix in it- a teacupful of thin cream or milk and two eggs; pour n> mto the mould, and boil half an horn-.' If served with brown sauce, glaze it a little, or it may have white- sauce. Wakefield Steak.—Required : Two tablespoonfuls of brown vinegar, one tablespoonM of Worcester sauce, one teaspoonful of dry mustard, one teaspoonful of, salt, one teaspoonful of sugar, half a teaspoonful of pepper. Mis all well together, and pour over a good steak, which should -be stabb,ed all over with a knife. Let the steak remain in the .sauce, for two or three hours. Drain it, and boil on a gridiron. Put a piece of butter on a verv hot dish, add the remainder of the sauce", place the steak on it, and serve. Compote of Vegetables.—Required : CarTots, turnips, tomatoes, cucumber, one Spanish onion, vegetable marrow, beetroot, one pint of stock, a little isinglass. Ail vegetables to bo cooked until tender. Line a mould with layers of vegetables alternately until filled (onions to be cut in thin rings). 'Boil down a. pint of sood stock in which you have dissolved a little isinglas3;_ pour this over tho vegetables.Put It aside till set; when cold turn out on a flat dish; garnish with slices of cold ham and ■chicken, And pour over a good mayonnaise sauce. Chicken Cream for Invalids.— Soak half a slice of bread in milk, then squeeze it dry; pound it in ; a. mortar along with the breast of a raw chicken; pass it through a wire sieve; stir it in a-howl with a wooden spoon: add half a pint of cream, pepper and salt. When all is well mixed together, add in the white of one small egg. having _ previously beaten it to a froth; put it into a* small mould, and steam it for half an hour. Do not let it boil, but it must bo in a constant heat on the point o; boiling. Serve with white sauce, mushrooms, The white meat of a cooked chiehen may thus be used. A boiled one is best when not wanted specially delicate. Ham Cakes,—This- is a capital way of disposing of the remains of ham, and making ah excellent dish for breakfast, Take one and n-half pounds of ham, fat" and lean together; put it into a mortar, and pound it or pass it through -a sausage machine. Soak a. large slice? of bread in half a pint of milk, and beat it and the ham well together: add one egg beaten up. Put the wholo into a mould, and bake a rich bvewn.

HINTS; Never poke a fire from the top. Insert the poker at the bottom, and raise gently, leaving the poker- in the fire for a few minutes. This causes a draught, and makes the fire burn brightly. Mix coal dust with an equal quantity of cement, mix with water, form into balls, let dry, and place one occasionally on a very hot fire. It will give out a splendid heat. To Renovate. Veils (by request).—l find this quite the easiest and best wav to renovate laces and veils that have become limp and rusty looking : Simply dip them m methylated spirits, pull them gently into shape, and hang out for a few minutes to dry. It will take only a few minutes to do and the result is excellent. But be very careful not to use the methylated spirits near a light or fire as it is highly inflammable. The best plan is to use it in the open air. To Clean Tarnished Laoe.—Gold and silver lace and trimming soon get tarnished (says " Elaine "). Try my way of cleaning it; it is quite simple. Take a stale loaf and rub the inside to make crumbs, mix with it half a pound of powder blue, lay this plentifully on the lace,- and nib gently until it becomes bright. , Then take a piece of clean flannel, and dust the crumbs well off. Finally, rub the lace gently with' a piece of velvet, and it will .look as . bright as when first new.

1 SPRING FASHIONS. HL —At the D.1.0. Of the many wares which Dame Fashion Las spread with such fascinating array in the above-mentioned establishment, none are lovelier than the silk and voile frocks or the linen, tussore, and White silk costumes. One vary beautiful model was of powder-blce crepe da cherie, made very fill), and niched and gathered into a tight hip effect, the ruchings gathered on to three iwre of cords.. The bodice -vvas crossed over a fine \est, and sleeves of

uinoiii to match the- silk, the sleeves and low neck boing finished with tiny {rills of the ninon, set into a narrow straight band, and. finished 1 with a wide folded belt of soft aatiit and crossed' cash tails. Another sweetly pretty gown- was* of spotted foulard ({j. very fashionable material again this season).* It was gathered very fully . intoi -tjh.-©, Waist. Th» bodice-was also* very > fulls Withered into a high joke, and with ■long; sleeves; finished at the wrists'"with ; white frill* ? of fine net, edged with blue. The vestctte was of the same fine net, with a tiny military collar of net edged '■ with foulard., and finished at the throat : with- a tiny flas bow of spotted silk. It was extremely smart. "Uihltss one has halted at the- lace dej pastmtmt, it is- impossible to realise the sum total' of the dainty/ details of the new ji season's: fashion—Trot laces, scarves, wide I belts, etc., but a host of novelties, little ..Truffles scalloped in silk of all colors, idairbty.net and cambric vests that the Paris* world has gone crazy over, and buttons, tassels, and goodness knows what ; else besides. The millinery, again, is very I beautiful', and one notices? many quite dis--1 tmctive models. One very sweet hat was of sailor shape, fashioned of very fine net, with a- bead edge. Round tho brim, set close to the crown, were three rows of ifmp. jet beads, and to finish a. single largo daisy of powder-blue soft satin, with a jet , heart; was set close in against the brim 1 towards one side. Another entrancing model was- of black velvet, very tiny in shape—one of the new military tuTbans. . It was devo-'d of all trimming," with the ■exception of a wide, flat feather of tulle : set into the velvet, with a poker-like huge jet pin. It was perfect, and so very smart and most becoming. In the ladies' department I saw some delightfully dainty garments for little ones. The kiniona pinafores in silk, worked bv hand, one-piece suits in tussore, drill, and linen, tho mushroom hats and picture hats in silk, with fine -feathers and tiny flowerets: and the dresses for the ' elder misses,, in exact reproduction of thoso for mamma and auntie, each and every one quite the most up-to-date example of this year's fashion. Before closing my brief notice I must mention the silks for trimImings,. for cellars, euffs, vests, etc. Here are shewing the prettiest patterns, floral, stripes, spots, and plain. They make up beautifully in combination with one or any of the very lovely materials also to hefouhd here, and are'much introduced in the smartest models imported from London and Paris. —At the D.S.A.—

Here once more the window-dresser has achieved an artistic triumph. In a beautiful floral setting, representing bowers. th« millinery is shown to the very host advantage. One is charmed with the tout ensemble—the sprays of flowers, festoons of foliage, which serve so admirably to throw into relief the many beautiful model's here displayed. If you desire headgear that is ' thoroughly distinctive and emart "to a finish" here it is to be found, trimmed and untrimmed, in the newest and most, becoming styles. The island windows are dressed in four colors. Window No. 1 shows hats in shades of pink and black, in satin, straw, net, and I inched for special notice a tiny modei, Napoleonic in shape, of pink corded silk, with the brim turned high up on one side, showing the fine black straw, and behind which was- set a bimch of stiff black feathers., held in place by two crossed huge black jet pins. Window No; 2 showed hats in powder and royal blue, flat sailor shapes having pride of place. One very sweet hat was composed of fine black lace, the lace being rucked and held close into the crown with a twisted band of soft satin, powder blue in color, into which was tucked a. huge rose of the. same shade and material. It was sweetly pretty, and should suit admirably the younger set. Window No. 3 was given to hats in black and white, which naturally are sure to be much worn this season. In the last window of interest to my readers was shown a delightful number of hats for children, in mushroom shape, in fine straw and silk, also bonnets and picture hats of all kinds. In the show room were many tables, each dressed in a. distinctive color, and every hat an absolutely up-to-date model. I must just describe, one before leaving. It was silver grey in cjalor, silk in material, fluted and gathered "'closely in to the foot of the crown. The crown was domeshaped and criss-crossed, and from the centre. of the crown set flat towards the back was one. huge grey curling ostrich feather, and held in place by a tiny bunch of multi-colored silk flowers. It was a dream. Messrs Dick and M'Kechnie are showing, too, the choicest of new season's goods in dre«v> material, trimmings, and ready-to-wear gowns. Tho grey window is particularly delightful, not "the least of its attractions being the model costume, with the tiny coatee,- half sleeveless, finished with vestette and military collar in twocolor helio.-striped silk. We have chosen otr costume and hat, and cannot resist one of the beautiful underskirts in soft satin, with tiny closely accordion-pleated frills—in colors of emerald, powder blue, heliotrope, black, every color. I was particularly " taken " with a golden-brown one, edged with tiny rows of black satin bebe ribbon. It wotdd greatly set off almost any frock with which it might bo worn.

—At Hornell and Stevens's.— One sees some choice designs in the newest materials for this present and coming season. . There are piques, voiles, whipcords, taffetas, silks, radiantas, prints, and ginghams. Here I noticed some verysmart toques and hats for matrons. One of fine black satin straw, with jet-covered crown, had two accordion-pleated frills in black and white, set in behind the upturned crown, and completed with a single small, thick, curly ostrich feather. —At A. and T. Inglis's.— Smart simplicity is the keynote of the mjllinery showing at Messrs A. and T. Inglis's, for while 'they are beautiful in themselves, their artistic quietness is the most subtle and potent setting for a pretty head and face, often endowing it with a charm not Tealised before. One very pretty large hat was of Leghorn with criss-crossed straps of narrowcrimson velvet, a large crimson rose being set at the angle where the ribbons crossed. Another pretty model was of bronze fine shiny straw, with a crown of corded silk of the same shade, the only trimming being two funny curlv horns of twisted straw and silk. Most attractive are the blouses this year. You cannot mistake the fashion if you set yourself out with one of the new full skirts and as many blouses as your allowance will run to. "Here, are showinomany beautiful ideas in silk, fine ninoh, floral voile, and "net. Stripes are much in evidence, while spots seem equally popular. One very beautiful blouse was of rose crepe-de-chene relieved by a vest, collar, and volant cuffs of fine ivory muslin, an effective touch of black being introduced in the narrow silk cord threaded through the vest. The collar was high, of the military type, and the blouse was finished with a tow of tiny Tose-colored buttons. For a holiday nothing could be more useful than one or more of these delightful blouses. There is something essentially smart about the frocks, especially the frilly muslins and the flounced embroidery ones. I think itis the way they are draped and finished with wide belt and sash in colored silk.