WOMAN'S WORLD.

Evening Star, Issue 16090, 15 April 1916, Page 10

WOMAN'S WORLD.

[By Viva.]

"Piwi" (?',U in vhis column answer ttll reasonable questions relating to the home, cool-try, domestic Economy, ind o.7iy topic of {.Merest to "ier se.x. Hut each letter must bear ihe writer's bona fide name and address. No notice whateva Mill be taken of anonymous torrespon dence. Question* should be concisely put, and ihe writer's norn de plum? clearly written.

AXSWERS TO CORRESPONDENTS,

" Worried." —Rub with a lianncl dipped in ammonia. Let dry, and repeat. Afterwards clean and polish in the usual way.

" Venetian ''—Wash well with hot soapy water, and when thoroughly dry rub with a very little sweet oil.

Would any reader please forward "Viva" a description of how to make netted onion bags of string.

HOUSEHOLD EECIPES

• Creamed Sausages.—Required : One pound of pork sausages, two gills of white or brown or tomato sauce, a littlo chopped parslev, half a. pound of fried potatoes. Parboil the sausages for at toast 10 minutes, skin them, and cut each sausage into about six slices. Heat the sauce, lay in the sausage slices, and heat them gently in it for about 10 minutes. Then arrange the sausage neatly in a hot dish, the slices overlapping each other; pour over the sauce, and cross it with neat lines of chopped parsley. Arrange the hot, crisp rounds of fried po--1 :•.-.■ i as a border.

Sausage Mould.—Required : One pound o: iM pork sausages, four ounce., of fresh

white crumbs:, one raw egg, one ounce of chopped l-.M!'. bacon or ham, one teaspoonful of chopped parsley, salt, pepper, hi'OiV-K-d crumbs. Skin the sausages, put tho meat into ~ basin, add crumbs, bacon, parsley, seasoning, and the well-beaten egg, arid if it .seem:: too dry add a little milk or stork. Grease a plain mould or !>a;in, and dust it all over inside with tho browned crumbs; shake out any that do not stick. Mix the sausage, etc.. very thoroughly, then put it into the basin", pressing the mixture well in. Twist a piece of greased paper over the top of the basin, stand it on a baking tin. in which, put a little water, and hake fur an hour. Turn it out carefully, and pour round the mould hot brown or tomato sauce. Tins makes a delicious supper or luncheon dish, and is a good way of making a little sausage go a long ivuv, Crumbed ' Sausages.—Required': Onepound ot the best pork sausages, one. egg, breadcrumbs, frying fat. Divide the sausages and boil them for eight or ten minutes. Lift them out of the water, drain, well, and allow f> cool. Then peel oil' the skins carefully, and roll each sausage breadcrumbs. Next brush them over with beaten egg. then coat again with crumbs, pressing tlicni well onT Heat a pan of frying fat—sufficient to rover them —until it is smoking very faintly. Put- in a few sausages at a time, and fry them a golden brown. Kaiso horn the fat. drain well, and serve on a hot dish, with fried ]«areley. These are also excellent whrn cold, far nicer than if cooked with the skin on. as they are then to often tough. Sausage. Croquettes.—Required : One pound of pork sausages, half a. pound of mashed potato, one whole egg, and one extra yolk, breadcrumbs, frying; fat, salt, cayenne, about half a. tablespoeuful of ini'k, fried paiblev. Parboil tho sausages for 10 minutes., then when they are cool skin them and cut them in halves lengthways. See that the potato is free from lumps, heat it carefully with the milk, and heat in tho yolks of egg. Reheat it to bind the egg. and add a. careful s-e-asomng. Lightly ficur a pastry board, take a small bit of potato, which must nob bo at all sticky, ilatten it, and lay a. piece of sausage on it. Fold over the potato to quits hide the sausage, smoothing it neatly with a kmfo dipped in flour. Roll tho "shapes thus obtained in crumbs, then in egg. then in crumb, again, pressing them well on. Fry them carefully in smoking hot fat until a golden brown, then drain them well on soft paper to absorb giea.se, and servo piled up garnished with fried parsley. They are excellent if served with grilled tomatoes or mushrooms, or with a wellflavored bread sauce.

Sausage Rolls.—Required : Half a pound of sausages, half a pound of flour, six ounces of butter or butter and lard, lemon juice, salt, water to mix, one egg. Boil the sausages for 10 minutes, skin and cut them in half, make your pastry, roll it into a square shape, divide it, into as many squares as there are pieces of sausage, put a piece on each square, brush round the edge with egg, fold over, letting the fold come on top, mark with a knife, brush over with egg, put on a baking sheet, and bake in a hot oven for 20 minutes.

Toad in the Hole.—Required: Half a pound of sausages, quarter of a pound of flour, hall a pint of milk, one egg, quarter of a teaspoonful of baking powder, salt and pepper. Skin the sausages, place in a greased piedish, mix the flour smoothly with the egg and milk. Beat well, add the baking-powder, season, pour over the sausages. Bake in a quick oven for about one hour.

Stewed Sausages and Sliced Potatoes. Required: One pound of sausages, some stock, or milk and water, a little cornHour for thickening, one pound of potatoes sliced, salt and pepper. Put the sausages in a stewpan with the stock or milk ."net water, tho salt and pepper; stew well, then add the potatoes. Just a littlo before serving add the cornflour, mixed to a smooth paste with a little cold water; serve with it tiny sippets of toast or fried bread.

Sausages ir. Batter.—Required: One pound of sausages, two eggs, three small cups of milk, two small cups of flour, pepper and salt to taste, frying fat. Mix the flour and milk to a smooth paste, add tho salt and pepper and the eggs well beaten, beating well until bubbles begin to appear. Then take the frying fat and beat until a faint smoke rises ; place the sausages in this, having first well dried, and floured them, and prick with a fork; over them pour the batter, and bake until a nico brown.

Marrow with Sausage Stuffing.—Take a small vegetable marrow, cut off the top carefully, peel and scoop out the centre. Have ready tho sausages, well cooked, skinned and mashed, and some boiled rice • season well, and fill the marrow with this. Place on top again, tie in a muslin or pudding and steam or boil till cookod. Keep the sauce from the sausages, thicken with a little cornflour. Dish the marrow, pour the sauce over, and, if liked, serve baked tomatoes with it.

HINTS.

Moths can be kept away from furs or clothes by putting a piece of lined damped in turpentine In drawers or wardrobes. This should bo renewed once or twice during the year. Moths will never attack carpets and curtains which have been well sprinkled with salt. To save iron saucepans turn each one up on the kitchen range once a week and give the outside a coating of blackload. This will not only make the saucepans last longer and add to their appearance, but it will also prevent anything cooked in them from adhering to the saucepans. When a carpet is soiled with biacklead take a little fuller's earthy put it into a saucepan, pour on to it a little cold water and a few drops of liquid ammonia. MLs the whole into a soft paste, rub it on the carpet,_ and let ’ it thoroughly dry, then brush it off with a stiff brush. The blacklead will then be all removed. Before mending stockings with ordinary darning yam, it is a good plan to hold the skein or card over the spout of a kettle of boiling water. By this means the steam effectually shrinks Hie wool, and when the stocking is sent to the wash there will be no fear of the mended portion shrinking away or tearing the surrounding part. The ordinary nervous headache will bo greatly relieved and in many cases entirely cured by removing the waist of one’s dress, knotting ilie hair high up on the head out of the way, and, while leaning over a basin, placing a sponge soaked in water as hot as can be borne on tho back of the neck. Repeat this many times. A little soap shredded into the boiler on washing day makes the clothes a good ► .color, and if you put a small piece into 1, the starch it will make the ironing easier, 'tody-

clothes. All the little bits of soap Chat are left over should be put into a jar with a little water. Place the' jar in a moderate ovon, and leave until the soap has-, dissolved. This is /excellent for washing woollens.

WHAT OTHER WOMEN ARE DOING. Queen Mary paid a surprise visit \fh© other day to the Y.M.CA. "hut" in Victoria street, London, and took afternoon tea there. She was accompanied by her daughter, Princess Victoria of SchleswigHolstein, and Prince Albert. Her Majesty took the keenest interest in all the arrangements made for the comfort of the soldiers returning from the front. At the time of the Royal visit, about 200 soldiers were present—mainly Australians and Westminster Dragoons—and Her Majesty asked that she should bo allowed to serve their tea that afternoon. Needless to say, her desire was complied with, and, to* the great delight of tho men, they received the beverage from her and her children. On leaving the soldiers gave three ringing cheers, after the Australian manner.

"Tho night before she was killed .she said that she was as happy as a. bird, and she would never go back to typing," said the mother of Violetta Newman (30), of Battersea, a bus conductor, who was killed in falling off her bus in Whitehall. Deceased had also said that she found the work en tho bus easier than typing, and she was getting fresh air, while her hours were shorter. As an expert typist she earned over £2 a week, but her new employment was more profitable. In four days on the bus she made £1 17a 6d. In explaining the accident a passenger stated that the woman, whilst descending the steps backwards, slipped, and fell to the roadway. Her skull was fractured. The bus wa.s travelling ot a moderate speed. A verdict of "Accidental death" was returned. Miss Newman is the second woman bus conductor to be killed whilst on duty in London, the first one having been run over.

The following proclamation was recently issued by the commandant of a minor town in Austria:—"lt has come to my knowledge that many women whose husbands are at tho front are not observing their marriage vows, in proved cases in the future I propose to publish the names of these women." A letter in the local newspapers signed "Many War Wives" replied with a demand that the men involved should share the same publicity.

The London correspondent of ' Office Appliances' <a New Yoik publication) writes : " Women and girls enter the industrial field in increasing numbers every week. All the old ideas .about women's work are being knocked c;i the head. Conventions go by the board, and the nation is benefiting. Crime and drunkenness have dropped tremendously since *he war began, the latter, of course, largely as a result of lesti-icted hours for the. selling of intoxicants, that now prevail, and the legal abolition of the old-time custom of "treating'' to drinks, buying inloxicanta on credit, and the compulsory lowering ot' the alcoholic .strength of spirits."

A GIRLS' CLUB LUNCH

A London paper says that what is claimed u> be the cheapest- lunch in London is provided by a Girls' Club associated with the Social Institutes' Union for Women and (.'.iris, of which Lady Ancaster is _ president. In connection with the union there, is a Women and Girls' Dinner Hour Ciub, whose members meet and dine daily at the W. 11. Smith Memorial Hall, in Portugal street, Kingsway. Somo 200 working girls lunch there every day, and the meal costs them only Before the war the price was sd, but tho advance in the cost of certain articles has obliged tho management of the club to put up the charge, 'ihe following is a. typical menu from which the girls may make a choice:— Roast kg of mutton, boiled rabbit, steak pie or sausages, baked or boiled potatoes, cabbages, or haricots, boiled mince roll, rko pudding, rhubarb tart, or stewed rhubarb. Apart from the dining room, there is a cosy rest room with a piano, and many of the girls are accomplished players. Membership ot the club costs 2d a month, and working girls are joining it in increasing numbers. The club is run without a loss. All girls working in the neighborhood are invited to atend.

TI-ir-: WOiIAX TRAM-DRIVEb"

LIKES HER WORK

A correspondent of the London 'Times.' who had been watching a woman driving a tramway tar through Glasgow's most crowded streets, records his conclusions as follows-.-—''This girl clearly was not only able to drive her car, she was nn exceedingly good and careful driver. She was a better driver than many of the men in tho same service, because, she spared l her passengers and her vehicle, while they very often did not. Her mind and interest seemed to be hi the business. She gave tho. idea that sho liked tho work and took a pride in it. and was determined to excel in it. There was no hurry or excitement about her handling of the car ; on the contrary, sho remained- quite calm, though alert. It happened that the same day I heard a. civic authority in Glasgow 'expressing his views concerning theso women tramway drivers and the other women who are replacing men in tho work of the northern city. He said that tho results of employing women had justified tho most extravagant hopes. Tho women were a very great success. They seemed 1 in some rases to be more efficient than tho men. They were often more punctual, more careful, more conscientious. They worked harder, and gave the impression that they liked their work."

"A CERTAIN LADY 7'

In his speech the other day to tho membeis of the New English Club at Petrngrad our Ambassador, Sir George Buchanan, alluded to a "certain lady whose name is familiar to you all," who had made an attempt "to persuade Russia -that we had already made overtures or peace to Germany." It would do no harm to tell the particulars about this lady and her audacious attempt. iShe is a Princess Marie Yassiltchikoff, a member of a renowned aristocratic family in Russia, whose name is also borne by a member of the present Russian, Ministry. The Princess herself is an ex-Lady-in-Waiting, and is a relation of M. Rodzianko, the President of the Duma, who is himself a Chamberlain at tho Court. She has, however, during the last 10 years resided abroad, being, it is stated, the morganatic wife of a Prince of Liechtenstein, a former Austro-Huugarian Ambaijsador in Russia. These connections explain her conduct. A little while ago M. Rodaianko received from her a letter offering her services in opening negotiations for peace between Russia and tho Central Empires. i\l. Rodzianko immediately handed over tho letter _ to M, Sazonoff, ■who in his turn communicated its contents to M. Khvostoff, the Minister of the Interior. The latter himself stated in the Budget Committee of the Duma what followed. Princess Vassiltchikoff, being apparently impatient- at tho delay, came herself to Petrograd, and took up her abode in one of the first hotels of the city. The police at once got instructions to watch her movements. In duo course she was arrested and sent to cue of her estates in tho south of Russia, where she is still staying under arrest. This is the whole story, but in the absenco of detailed information public imagination bad reared up a whole superstructure, and all Petrograd had for some time been full of rumors about a conspiracy at the Court to impose mpon Russia a separate peace. The frank explanations of M. Khvostoff made j an end of the rumors, and Sir George Buchanan's speech has effectually buried ■them.