WOMAN'S WORLD

Evening Star, Issue 16993, 15 March 1919, Page 3

WOMAN'S WORLD

[BI VIVA.]

.*' Viva" will in tftis column answer all reasonable questions relating ta the home, cookery, domestic econo .--y, and any topic of interest to her sex. But each letter must bear the writer's bona fide name and address. No notice whatever will be taken a' anonymous correspondence. Questions should be concisely put, and the writer's nom de plume clearly written.

HOUSEHOLD RECIPES. Stuffed Marrow.—Required : One large iarrow, half a pound of cooked green peas or broad beans, one tablespoonful cf chopped onion, one tablespoonful of grated cheese, two tomatoes or two tablespoon! uls of stock, seasoning, dust of chopped fresh mint, half a pint of thick gravy. Peel tho marrow, cut it in half lengthways, and remove the seeds. Mix the cooked peas, onion, cheese, chopped tomatoes, and the seasoning. Mash them well together with a wooden spoon. Fill the halves of the marrow with this filling, and press them together, binding them in place -with, a piece of tape. Lay the marrow in a fireproof baking dish" or a baking tin, put a little dripping on it, and bake in a moderate oven till tender right through—it may be half an homer more, according to the age and size of the marrow. When cooked, untie, ;nd take off the tape, and pour gravy over. A china baking dish is the nicest thing in which to oook it. It can be served in this, and so there is less washing up. It is a nice dish to use in place of meat. Try cooked lentils, or butter beans, or rice, or fresh peas, or broad beans, or fill with the kind of stuffing you "would iuo for rabbit or veal. Marrow an Gratin. —Required : One young marrow-, half a pint of marrow stock, half an ounce of _ cornflour, two ounces of cheese, seasoning. Peel tlie marrow, quarter and seed it. Cut it i p into convenient-sized blocks. Boil in enough slightly-salted water to just cover it till tender. Then lift out and drain the pieces. Put them in a fireproof baking or pie dish. Coat over with cheese sauce (made in the usual way with milk), marrow stock, and some of the cheese. Shake over the remaining cheese, and bake till the latter is brown. There are two important points to remember—firstly, when boiling vegetables use only just enough to cover, and do not over-salt it. because this water should be saved and •used as vegetable stock; secondly, unless vou happen to have your oven hot don]t bother about baking "this dish—brown it under a gas griller or by holding a redhot shovel over it. Marrow Puree fa delicate and excellent soup on a hot day).—Required : One marrow, one quart of vegetable stock, half a pint of milk, one ounce of margarine, one and a-half ounces of potato flour or cornflour, one tablespoonful of chopped onion. salt, pepper, nutmeg. Peel the marrow, quarter it. remove seeds, and cut tve marrow into smallish pieces. Melt the margarine in a saucepan, and put in the marrow and onions. Turn these about over a slow heat for about three minutes ; no need to stir all the time, but do not forget to give a turn to the vegetables now and then. Next add the stock and a little salt. Simmer these until soft. Rub the soup through a fine wire or hair sieve. Rinse out the pan, pour back the soup, and reboil it. Pour in the cornflour, mixed smoothly and thinly with the milk, stir, and boil" gently for five minutes. Season carefully and serve in a hot tureen. If you want the soup to be a pretty green tinge, a small handful of spinach leaves should be cooked in it. or a little chopped parsley will add color. A tiny dust of sugar and the_ beaten yolk of" one Taw egg are an immense improvement. Marrow Jam.—Required : One large marrow (about 61b in weight), three ounces of whole ginger, two pounds of apples, two lemons (rinds and juice). Jo each pound of marrow use three-quarters of a pound of sugar and a quarter of a pound of glucose. Peel the marrow, remove seeds, and slice or cut into small cubes. Put these in a jar, mixing in the sugar, and let stand all night. JN est dayadd the rinds (grated) and the strained juice of the lemons, the ginger (tied m muslin after bruising the former well with the rolling-pin), and the peeled, cored, and sliced apples. Put all into the preserving pan, and boil slowly for about four hours, or till the marrow is tender and the jam sets. Add the glucose during about the last 15 minutes of the boiling Remove the ginger, turn the n reserve into hot, clean jars, and tie down as usual. Less sugar may be used if tlie jam is not to be kept long. Use tfucose in liquid form; it is also sold_ under the name of corn syrup. It is wise to peel and core the apples a little while before they are needed, and boil til! tender in just enough water to cover them tnen strain and press well, and add the liquid to the jam. . . Marrow Cream (to be used instead of lemon cream or curd) .-Required : Three pounds of peeled, seeded, cut-up marrow, one and a-bSf pounds of sugar, half a teasZnful of saC half a pound of butter grated rinds and juice of two lemons. Boil the marrow, sugar,sat, and lemon rind, and juice till soft. Mash well, add the margarine, and simmei for five minutes. Then tie down and use like lemon curd. A few suggestions for using narrows:-(a) Boil large cubes of marrow, heat in cutty sauce, and servo with rice. [W Layers of sliced marrow and onion, crumbs and seasoning, and a little marcarinc. Bake in a pie-dish till tender, (c) Cooked marrow fricassee with white sauce, garnished with fried ham and chipped potatoes. Ham and Tomato Pie.—Required: One pound of tomatoes (sliced), half a pound of ham (cooked or raw), one tablespoontul of chopped onion, two teaspoonfuls of chopped parslev, teacupful of stale crumbs, seasoning. Out the ham into pieces easily fcelped, put in layers with the other iuoredienti in a pie'-dish; let the last layer be of crumbs. Put a few shavings of dripping on the top of these, and bake m a moderate oven for about half an hour, or you can nse boiled rice or macaroni instead of crumbs. Creamed Ham and Cucumber.—Required : Half a pound of cooked or raw him (bitter best), half a pound of cucumber, one tablespoonful of chopped half a pint of milk, half a pint of vegetable stock, three-quarter;- of an ounce of cornflour, potato flour, or ground rice, salt, popper, nutmeg. Cut the peeled cucumber and ham into lin cubes. Put these in a pan with the stock, onion, and a. very little salt (none if the ham is salty). Simmer till tha meat and vegetables arc quite tender (usually about an hour). Painin the thickening to be used, mixed thinly and smoothly with the milk. Stir gently and rammer" for five minutes. Season to tast«, being very- cautious with_ nutmeg. Turn into a hot "dish, garnish with toast, and serve with, a dish of boiled green peas or beans. Marrow may be used instead of cucumber in this recipe.

AUTUMN FASHIONS

AS SEEN IN THE SHOPS,

AT A. BARXETT AND CO.'S.

HINTS. Potato Growing in the Kitchen Cupboard—ln almost ereiy household there are a certain number of very shrivelled potatoes that are almost useless for tood. ft is possible to turn these to good account in the way of food production. The culture may be carried out in any dark place, such as a cupboard or a cedar. It is important to select tubers tree from decay. If they ai-e healthy in other respects, it does not matter how shrivelled they may be. How to begin : Clear a shelf in the cupboard which, when the doors are closed, is quite dark. Spread some sheets of paper on the shelf and then put on this a layer of fine, rathtr drv, .'oil, an inch ov so in depth. Take the old potatoes and spice them out on the soil, taking care that they do not touch one another. Then close up the cupboard and forget all about the potatoes. It is very important that the tubers should be in darkness, although a little light now and then, when they are examined, will" not hurt _ them. In a - few weeks' time you will notice that the potatoes are" covered with tiny white lumps. It is a good plan at this point to give them a light sprinkling <>f water, not enough to make the soil really damp, however. till keep the potatoes in the darkness, and the white lumps, whieii are really baby potatoes, wili grow very fast. "When they

are about the size of walnuts they should be gathered for cooking. Tho skins are so thin that they will not Jieod reeling. Keep on putting the old potatoes back into the cupboard, and they will go on bearing young tubers until there is nothing left save the skin. You wil find that it is simply wonderful how long -this production " will eontinvc. The most important feature of the culture is the keeping of the old potatoes in absolute darkness. If any light is continually on the tubers, the outgrowths will consist of shoots instead of potatoes.

It hardly seems credible that, in the passing of"so few years—not more than six, I think—the small shop managed by tho above-named gentleman could have grown into the huge, up-to-date emporium it is to-day ; and no surer evidence could there be than this, that this firm has won the approval and custom of a very large section—the smartest dressed—of our community. The new upstairs additions include a "kitchenette" and rosy lounge, where the assistants partake of a refreshing cup of tea at designated times for each department ; large and airy work rooms, where experts alter imported models ; and a mag-nificently-appointed (not yet completed) fitting room for evening dresses. Papered in delicate heliotrope, with walnut cabinet to hold these exclusive gowns, and cosv chairs wherein to await the fitting-oil, and carpeted in richest Axminster of the newest tone a-ud patterning, it is artificially lighted, enabling no mistake to be made in those elusive shades so apt to deceive when bought in light o' day. Coming downstairs, there spreads a- long, svell-appointed, and perfectly-lighted show salon, with large cases, frames, and tables artistically arranged to show to best advantage the many unusually smart and ultra-fashionable "creations" from the best English and Parisian houses. " Buloz " is the name given to the French model costumes and frocks, each and all revealing a potency of artistic cleverness of coloring and fashioning in a marked degree. For afternoon or quiet evening wear nothing could be more suitable than the handsome gown of mole satin of the softest texture and sheeiiiest appearance. It wa-s made with a rather fuller skirt, with drapings coming well to the. front, forming a quite new half-over skirt panel, braided in silver tissue thread and mole silk braid. Tho severely plain bodice, except for tho same' handsome braiding, had tight sleeves, braid-edged round the cuff, was veiled in georgette of a corresponding tone, in the form of a full coatee and large over sleeves, almost pagoda-shaped; this same softening material being continued down over the low line oi the hip on one side only, finishing in a pointed panel just above the hem of the skirt at the back. A more girlish but particularly graceful model was composed of pale heliotrope mnon over pink—one of the newest popular fabrics that are so iieressary to the present simplicity of dress. It was belted very highly, with a swathed satin ribbon in an odd shade of blue, and had silk and chenille decorations of beautiful handwork. The costumes are verv beautiful, following the correct lines decreed by Dame Fashion, with all the rewest and" artistic furnishings. One extremely smart and exclusive model, in blue serge, had wide pant-Is of military braid set up tho skirt in rows of three, with a braid-covered button set in a tiny loop at either end. The coat was made with a plain square panel front, from which right to the centre back the same three-panel effect in braid was carried. Large tacking stitches in heavy silk were used to decorate the edges of pockets, collar, and cuffs. In huge glass show cases, specially built to exclude dust, are hundreds of the most exquisite blouses, and, incredible though it may eeem, no two are alike. Where to commence to tell you of them, and how to discriminate is no easv task, my fancy being divided 'twixt a bfue georgette over an underblouse of finest ecru net and lace threaded with gold and pink. It had cut away panels with tasselled points revealing embroideries of heavy gold thread, and " tabbed" cuffs with silk stitchings to match the color scheme of the blouse, and a very wide, heavy collar of black. It was quite a novelty, but extremely smart. The other little model of flesh-pink ninon, I veiled with heliotrope georgette (" rainbow . blending " is the term given to this coinbination of coloring), was heavily embroidered on tho flappy long revers, or the large sailor bobbin-edged collar, with butterflies worked in chenille, wool, beads, and silk, with a daintiness and artistry that made one wonder how 'twas accomplished on so fairy-like a fabric. And so —did space permit—might I enthuse of Jap. and Fuji with eyeletting in colored I silk, of finest lawn with inset motifs of i embroidery, of floral voile, ninons with i finest stitchery, in each and all of which is embroidered the most fascinating of this season's ideas. In closing, but brief mention can be made of the millinery, the charm of which is greatly enhanced by tho picturesque setting and background, the entire handwork of a young employee of the firm. I would like you to particularly notice the trailing roses of pink, so wonderfully real are they. One chic little Parisian model was made of jade cord silk. It had endless rows of narrow black bebe ribbon running from the extreme edge of the transparent lattice brim (of chenille and wool in green, red, and black) right to the centre crown, where it was bunched and looped up in the quaintest way, and was bound in where brim and crown meet with a plaited "girdle" of the three colors in wool. A more dressy model of suede-color woolly cloth carried fur-edged blue panels with a swathing of gold lace round tho crown, and, a large, barbaric ornament of composite in these colorings set to the centre front. Accompanying it were a "set" muff, scarf, and basr. each planned on lines as nearly corresponding to the " chapeau " as possible. So might I write on and on of coats, squirrel, mink, and fox. of velour in the newest colorings (purple, grev, and buff), ot tweed and cloth lone of the newest of these cloth models being entirely handmade, the material hand-loomed, in the smartest checks, black and white flecked with green, carrying heavy cuffs and wide sailor collar of fur to complete). Wherever you turn, the debut of autumnal modes is seen, correct in every detail, ot the newest and most arresting appearance. °

A SPLENDID GIFT. The Governor-General of the Commonwealth has just received from a Svdnev lady a truly handsome gift for repatriated soldiers. Light years ago Captain F. G. Waley, of the Australian navv, and a director ot the Bellambi Coal Company, cave to his wife Mowbray Park, at Picton (New bouth Wales). The house contains 23 rooms, and lias accommodation for between 20 and 30 patients. It is situate in 198 acres of rich arable land, and is valued at something like £30,000. Besides giving the park, Mrs Waley is going to the expense of providing and fitting up a billiard room, a first-class gramophone and records, as well as a harmonium for church service. The control of the Waley Homo for Invalid Soldiers and Sailors (as it is to be styled) will probably be vested in three trustees, one representing the Red Cross, one the Federal Government, and the third Mr J. ijtuart Thorn (Captain Walev's solicitor). The home will be in the charge of the Red Cross organisation.

ADVICE TO BRIDES. It may interest my readers to know how in the Middle Ages they solved the evergreen problem of " How to be happy when married." A little Italian treatise, written about A.». 1300, purports to contain the dozen "canons of sound advice given by an Italian mother to her daughter on the eve of the latter's marriage, J. hey are as follow : 1. Avoid everything likely to annoy your husband. Don't appear gay if he is sad, or sad if he is gay. 2. Try to find out what dishes he likes, and if your- taste does not accord with his, don't let him see it. In fact—l'eed tho brute! 3. If your husband has dropped oil to sleep through illness or weariness, take care not to wake him, and if you absolutely must, do it gently, and do not make him start. 4. Be faithful in love, and do not rob your husband; don't give, away or lend his possessions without his permission. 5. Don't appear too anxious to know your husband's affairs, but if he does tell you about them, keep his secrets and never repeat in public things told you in private, however trivial they may appear. 6. Love your family, especially those whom your* husband loves and don't find fault with them for little things. 7. Don't do anything of any importance without asking 'your husband's advice, and always consider what he says to be best. 8. Don't make impossible or wrong demands upon him, which displease him and are contrary to his honor, so that no evil may come "upon him through you. 9. Be'careful always to look pretty and neat. Be suitably dressed without ostentation or exaggeration, for if you wear fast clothes your husband will think you are fast. 10. Don't be too familiar with your servants. It makes them • scornful and disrespectful. 11. Don't want to go out too often. Man's sphere is outside; the sphere of woman is the home. Speak soklom, be modest, and don't frequent fortune-tellers. 12. Finally, and most important of all, do nothing' which could possibly make your husband jealous, for thus you will lose his love. When he comes home, receive him with pleasure. Make much of him, and pay more attention to his relatives than to your own. and then he will act in the same way toward you. See that everything in your house runs smoothly. And always make yourself attractive.

FRENCH WOMEN HAVE LONG MEMORIES. A CRUSHING ANSWER TO GERMAN HYPOCRISY. The German women memorialised the women of France to intercede on their behalf with the Peace Conference to bring about a mitigation of the severity of the armistice terms. This was the spirited reply that Madame Jules Sigfried, president of the National Council of Frenchwomen, made to that cool request: "No, we shall not intercede with our 1 Government to mitigate the conditions of the armistice, which are only too justified by the disloyal manner in which Germany has waged war. In the course of these tragic years German women, certain of | victory, remained silent at the crimes of. thoir "Government, their army, and their j navy. I "At the Congress at The Hague, to I which we refused to go, the president of the National Council of German Women was invited to protest against the violation | of Belgium and against the torpedoing ot | the Lusitania. She wrote in reply: 'we are at one with our Government and with our people. Tho men who took the responsibility for Germany's decisions are as dear to us as those who are shedding their blood for us on the battlefield.' ( "To our indignant protest against the deportation of women and young girls, ; when we showed that history might pos- j sibly bring a reversal of fortune, when | we implored all women to unite with us so that thev should not be debarred for ever from invoking the cause of justice, there was no echo from the enemv side. Why, therefore, should we intervene today regarding the conditions which only have the object of rendering impossible any resumption of the war? Before all, our pity is bestowed on our untprtunate prisoners, whom hunger typhus has reduced so cruelly in numbers, and on our people in the regained territories who were so hatefully ill-treated. Let German women remember this, and they will understand our silence." PERSONALIA. The engagement of Major Duncan Stout (a son of the Chief Justice) to Miss Pearce, of Wellington, is announced. The prospective bride has been engaged on war work in England for some time past, and the marriage will be early solemnised in Ixmdon.