WOMAN'S WORLD.

Evening Star, Issue 16263, 4 November 1916, Page 10

WOMAN'S WORLD.

[By ¥iva.] "Viva" will in this column answer all ■reasonable questions relating to the ■ home, cookery, domestic economy, and any topic of interest to her sex. But cadi 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 dc plume clearly written. ANSWERS TO CORRESPONDENTS. " Wine."—Have given, recipe this week. " T'attie."—Am giving all the knitting you ask for this -week. " Jlaidie."—You h.id better consult a specialist. Can forward reliable names and addresses on receipt of stamped and addressed envelope. HOUSEHOLD RECIPES. A Savory Pudding.—Required: Odd pieces ot bread about four ounces, two ounces of chopped suet, two egge, milk, thyme, sage, and onion to taste. Put the bread in a basin, pour over enough milk (or milk and water mixed will do) to well soak it, cover it. and let it stand until the bread is soft. Then beat it up smoothly with a fork. Meanwhile, boil an onion for 10 minutes in a little water. Beat up the eggs, add them, also a good big pinch of thyme, and sago and the onion finely chopped. Put about an ounce of clarified dripping in a baking tin, and heat it, then brush it quickly*all over tho inside; put in tho mixture, end bake it in a moderate oven for about half an hour, or until it is set and nicely browned on the top. Turn on to a clean dish, and serve very hot. Flapjacks.—Required: Half a pound of flour, ono heaped teaspoonful of .baking powder, two ounces of currants, about a pint of milk ontl water, _ frying fat, sugar. Put the Hour into a basin with a ealtspoonful oi salt and the baking powder, and mix well, Next clean tho currants by rubbing them with a tablespoonful of flour in a cloth 01 in a wiro sievo (tho rubbing removes most ol tho stalks,- but if there are still somo lefl pick them out by hand). Mix the currant; witb the flour in tho basin. Add elowlv stirring all tho time so aa to get out at lumps, sufficient milk and water to make e mixture about as thick «s thick cream (it shoulc thinly coat, tho back of a wooden spoon whti you hold it up on it). Heat about an ounc: of dripping in a small frying pay. It sboulc coma about a-third of the way up the pai when melted. When a faint, bluish smokt rises from tho fat put in a tablespoonful o the batter, but do not try to cook the flap jack quickly, or it will be black: on the out side while it is still raw in the middle Turn over once with a knife, and when it i puffed up, crisp, and nicely brown, raise i out of tho fat, drain over the pan for : minute or so, then slip on to soft paper ti remove tho grease. Dust with white sugar and, when all are done, servo -at onco witl sugar, jam, stewed fruit, or syrup. Tin currants may be left out and grated lemoi rind or a little spico added instead. Oheeso and Eggs.—Required: Three eggs one and a-half tcacupfuls of grated cheese half an ounce of butter or dripping, salt am pepper. Thickly butter a fireproof bakin; dish or a tin plate. Shake over it inside i thick layer of cheese. Break each egg care fully into a cup, then slide it out gently hit the plato on to the cheese. Dust each ove with salt and pepper. Cover over tho eg; with tho rest of the cheese, and bake in°i quick oven until lightly browned. Serve a once in the dish in which it is cooked, put ting it into a clean warm dish to carry i to the table. Rabbit Stuffed and Boiled.—Required: TV large onions, ono largo rabbit, a bunch o parsley, and herbs, four peppercorns, fou cloves, stock or water. For the stuffing—re quired: Two ounces of beef suet, two ounce of bacon, ono or more tablespoonfuls o crumbs, ono teaspoonful of chopped parsle\ ono teaspoonful of choppen onion, salt, pej: per, and nutmeg, one egg (if possible). Cho tho suet and bacon very finely, or pass thei through tho mincer. Then mix with thei the other ingredients, adding a seasoning c salt, pepper, and cayenne, and binding'th whole, with a beaten egg. Having skinne.. the rabbit, put it in warm water with a small handful of salt, and let it soak for an

hour or more to draw out the blood, ohang- \ m f,tho water if necessary. Next, dry the rabbit, end stuff it with the forcemeat, tying , up the opening -with a little fine string, i Then truss it neatly, and put it In a stewpan ] with enough -white stock or water, to cover it. , Put in the two sliced onions, the bunch of i herbs, cloves, peppercorns, and a little salt. 1 < Bring it to the boil,- then skim it well. A est let it simmer gently from one to one : and a-half hours, according to the size and age of tho rabbit. • Lift it out, rcmovo' the string, and place it- on a. hot dish. Pour over some good thick onion sauce. Rice Croquettes.—Required: Four ounces : of .„ rlce ' , on o Pint and a-quarter of milk or milk and stock, two eggs, two. tablespoonfuls , of sugar or seasoning to taste, half an ounce or butter or dripping, three ounces of chopped meat, fish, game, etc., or a mixture of nuts and dried fruits, two teaspoonfuls each of chopped onion and parsley or grated lemon rind, breadorumbs, frying fat. Wash the neef and boil it in the milk until verv thick and soft. Keep tho lid on the pan, and stir it frequently. Should- it get too thick before it is soft, add a little more milk or water. ISext add the sugar or seasoning, and the savory or sweet ingredients, accordnig to the kind of croquettes needed. Beat up and add one egg, beat well in, and boat the mixture thoroughly over tho fire to bind the egg Turn tho mixturo on to a plato to cool a little, then' divide it into e'ven portions, and shape these into corks, balls or some other form. Roll these first in the crumbs, then- brush them over with tho second beaten egg, and then coat again with the crumbs. Fry the croquettes in snrokin--not fat; dram on soft paper, and servo either plain or with a sweet or savory sauce. Hampshire Tart.—Required: About two pounds of apples,. one small teacupful of chopped nuts, three ounces of sugar three eggs, one lemon, about half a pound 'of any nice pastry. Wash and thickly slice, but do not peel or core the apples. Put them into a saucepan with three parts of a teacup of hot water and the sugar. Cover tho pan and let its contents stew until they are soft. Jscxt rub tho cooked apple through a fine sieve, and add to the pulp the grated rind and strained juice of tho lemon, the nuts and the beaten yolks of the egsjs. Roll out. the, pastry to about one-eighth of an inch in thickness, line the sides and edges, but not the bottom of the pie-dish with it. Beat the whites of the eggs to a stiff froth, stir them lightly iuto tho mixture, and pour it. into the dish. Cut the rest of the pastrv jnto strips, and arrange them in an open lattice pattern over the top of tho filling, and bake in a quick oven for about half an hour or until the pastry is cooked. Servo at once, putting a little lump of whipped or clotted cream on each helping if possible. The nuts may be omitted, but they improve the flavor wonderfully. Elderberry Wine (by request; for black or white berries).—Gather the berries ripe and dry, pick them, bruise them with your hands and strain them. Set the liquor by iu a glazed earthenware vessel for 12 hours to settle; put to every pint of juice a pint. and a-half of water, and to every gallon of this liquor three pounds of good moist sugar. Set in a p;in on the fire, and when it is ready to boil clarify it with the whites of four or five eggs; let it boil one hour, and when it is almost cold work it with stronsj ale yeast and tun it, filling up the vessel from time to time with' the same liquor, saved on purpose, as it sinks bv workiu" In a month's time, if the vessel holds about eight gallons, it, will be fine and fit to bottle and, after bottling, will be fit to drink in 12 months. HINTS. Some Knitting Hints (by request).—PoeksIt takes four skeins to knit this pattern, and either thick or thin wool mav be used. No 13 needles. ■ Cast on 20 stitches on each of three needles, making 60 in all, and knit a rib of two plain 2 purl for 4in. Next round • Knit plain to within two stitches of tho end of tho third needle, then pick up and loop between the two stitches, knit it, knit, 1, purl 1. Tins last stitch is the seam si-itch, and must be purled in every round. Knit plain, purling the seam stitch for 4in more. To decrease: *Knit 1, knit 2 together, knit plain to within three stitches of the seam stitch then knit 2 together, knit 1, purl the seam stitch. Knit 7 plain rounds, purling th" seam stitch. Repeat from * twice more. For the heel: Take on one needle the seam , stitch and 13 stitches on either side of i! . (27 in all). Leave tho rest of the stitches arranged on two needles for the instep, to wait till the heel is done. One the heel , needle * slip 1, knit 12, purl 1, knit 13. , Turn slip 1, purl 12, knit 1, purl 13. Repeat , from * till 30 rows aro done. To turn heel : - Knit 17, slip 1, knit 1, pass the slipped stitch . over, * turn, purl 8, purl 2 together. Turn . knit 8, slip 1, knit 1, pass the slipped stitch , over. Repeat from * till all the stitches are ; knitted in. Then knit across tho heel ; needle (knitting the two centre stitches to- , gether), and on the samo needle pick up > and knit 15 stitches along the side of the , heel flap. On tho next needle knit the. 28 i stitches from the instep needle on the third > needle, pick up, and knit 15 stitches on the i other side of the heel flap, and knife four stitches off tho heel needle. Knit two , rounds plain. Decrease. On the first , needle knit plain to within four stitches of I the end, then slip on. Knit one, pass the r slipped stitch over, knit two. On tho seci, ond needle knit plain. On the third needle . knit two, knit two together, knit plain to > the end. Do two rounds. Repeat these - three rounds alternately till you have 14 r stitches on each of the sole needles. Knit J, plain till the foot measures 9 to 10 iuches ■ (according to requirements) from the back . of the heel. For the toe: Begin to decrease t by knitting every seventh and eighth stitch together for the round. Knit six plain ) rounds. Then knit every sixth and seventh f stitch together for the round. Knit five c plain rounds. Knit every fifth and sixth . stitch together for the round. Knit four 3 plain rounds. Knit fourth and fifth stitch ( together for the round. Then kuit three plain rounds. Knit, every third and fourth 1 stitch for one round, then two plain rounds. 5 Knit every second and third stitch together \ for one round. Knit, the plain round. Then l ' if the stitches aro not enough reduced, knit f together all the way round. (To be continued.)

V A DIVA AS WAR PRISONER. Mrae Emily Destinn is one of the bright, particular stars of grand opera at Covcnt Garden. Being a native of Bohemia, she recently returned to her castlo near Prague, on account of her passion for Monsieur Gilly, the baritone of the Metropolitan Opera Company of New York, who belongs to the Fourth Zouaves, and was captured somewhere iu Prance by the Germans. International complications have arisen out of this romance, and the diva's efforts to free her latest lover resulted in herself being held captive by invisible chains. In other words, she is nob permitted to emerge from her schloss, and in consequence she has addressed a strong ''remonstrance to Secretary Lansing at Washington. The situation was accentuated when it became known that madamo, who was billed to appear •at the New York Opera-house on September 30, was not aboard the Oscar 11., as expected. Manager Wagner called upon the Secretary of State to bring pressure to bear on the Austro-Hungarian Government to grant passports to madame, but so far without success. It transpires that Gilly has been a prisoner of war 6ince the outbreak of hostilities. Destinn, who had announced her intention of marrying the "Arabian," as she called him, has been trying for a whole year to securo his release, but the Austrian authorities are adamantine. What methods she employed are being investigated by tho State "Department. She is a nativo of Bohemia, and therefore hates Austria and all its belongings with a supreme hate. In February, 1915, she became naturalised hero, taking out her papers in New York, whero she owns property. It is believed that she was a rather active revolutionary, hence tho trouble. Gilly is also a native of Prague, but recruited in Algiers, and on returning to his nativo town on parole was arrested. When she was singing in Portland (Oregon) last February she said: "I am only waiting 1 for tho war to end and M. Gilly to return I to Paris to become his bride." Then, finding that he did not return to America, she foolishly made her way to Prague, to ■ be near him. LINES ABOUT WOMEN. A warning to persons wearing neck furs has been issued by the West Virginia Department of Health. An investigation by this department revealed that arsenic used iu the preparation of these furs causes a rash-like disorder of the skin. Miss Sylvia Pankhurst is authority for tho statement that tho suffragette campaign, iu all probability, will never bo resumed in England, as Mr Asquith has been converted, and his .Government. have practically promised that some form of adult suffrage for women shall bo granted during the life of the present British Parliament. This is to be Mr Asquith's recognition of the great oart played by women in tho war. Miss Flora Sendes, an Irishwoman, who was in Serbia at the beginning of the war, served there as a hospital nurse, and when the Serbian hospitals were closed enlisted as a private in one of the Serbian regiments. Word has now reached Paris that, after spending a couple of months, she rejoined he- regiment at Salonika, and has been promoted to the rank of sergeant. West Meath has just lost its most- remarkable lady, Mrs Anno Bcatty, at tho ago of 108. She never wore glasses, and her memory was marvellous. " Don't be content to go back to 12s and 14« a week, with a bit of fried fish far breakfast, sausage for dinner, and chops on Saturday, but keep to three square meals a clay." That was the advice of Mr Ben Turner to the women assembled at tho recent t-rado union congress at Birmingham. Some 14,000 women are now employed in the Clyde engineering works and in similar shops. For (his accession to the munition ranks tho relaxation of their niles by the English trado unions have to be thanked. Miss Jenny Valliere, a German actress, must think New York tho home of Simple Simons and sucking dovea. "The reason the French and British have been permitted to advance at all," she told an interviewer, "is that so many German stldiers are at present on holidays!''

.Melbourne -papers record that Miss Boss ' Smith, of West Brunswick, a member of the Commercial Clerks' Board, haa been nominated assessor for the employees to sit with Mr Justice Hodges in the State Court of Industrial Appeals when the appeal for the employees comes on. This is believed to be tho ; first time that a- woman has been appointed .to sit in- d judicial'capacity in -Victoria, though women have been members of wages boards for some years. It is also reported . from Victoria that; the University Council have appointed Dr Georgina Sweet, D.S'c.,' to act as Professor of Biology in the absence of Sir W. Baldwin Spencer, who is leaving for Great Britain. Dr Georgina Sweet is the first woman in Australia to gain the distinction of occupying a professorial chair. In university oirolea, the appointment did not occasion any surprise, for Dr Sweet has proved nor capability as a lecturer on biology. ' WOMAN SPY EXECUTED. In view of recent German savage comment on tho recent execution at Marseilles as a spy of Felice Piatt,. details of the-incident have - now been given to the world' by the French military authorities. It is. officially denied that the woman was a German, and the authorities ridicule the.contention of the Germans that Pfatt's case was identical with that of Nurse'Cavell. Felice Pfalt was a French woman, born' at Nancy in 1890. She went to Metz in 1914,- and later received permission to visit her mother in Belgium. While there, it is said, a German official proposed that 6he gather military information m Paris, She spent three-weeks in Paris, and then reported the results to Germans who, she admitted, paid her 5,000 francs to undertako another mission. Returning to Paris from Lauzanne, Switzerland, in July last year, she was expelled by the prefect of police. She went to Marseilles, where she boarded at a house frequented by army officers. Caught in the act of spying, she admitted she had been commissioned to gather military information. On. July 10 she was condemned to death unanimously by a court martial.. Miss Glanville, a well-known school teacher at Gisborne, was despatched at her confreres' expense to the front, and on arrival at Alexandria she was told off to teach cookery to our soldiers in Egypt. Regiment after regiment came feff her for instruction, and she taught them how to bake, using only trench materials. She has also under her charge a special New Zealand class at Ismalia.