WOMAN'S WORLD

Evening Star, Issue 17312, 27 March 1920, Page 3

WOMAN'S WORLD

[BY VIVA.] " Viva " will in this column answer all reasonable questions relating to the home, cookery, doniestxc economy and any topic of interest to her sex. Hut each letter must bear the writers bona fide name and address No notice whatever vnll be. taken of anonymous correspondents. Questions should be concisely put and the writer's now. de plume charh, written

ANSWERS TO CORRESPONDENTS. j " Tina."—Nothing is" better than a halved lemon. It cleanses and whitens the skin, and is, moreover, a fine tonic, which will help to remove flabbiness if gently and perseveringly rubbed upon -any affected parts. "Worried."—Well rub into the scalp some oil (either castor or salad) for two or three nisjhts before you are going to shampoo. It is very effective. HOUSEHOLD RECIPES. Norfolk Pudding.—Required: One pound of boiled potatoes, a quarter of a pound of boiled onions, three, ounces of stale bread crumbs, one level teaspoonful of powdered sage, half a teaspocnful of powdered thyme, one teaspoonful of garlic vinegar, two tnblespoonfuls of dripping from meat, salt and pepper to taste, milk if Mnsh the potatoes, while they are hot, if possible, but anyhow be careful that they are'free from lumps. Chop the onions on the chopping or onion board, not on that kept for pastry. Well mix these two with the crumbs, sage, thyme, and vinegar. Season well, and do not begrudge a few minutes devoted to the mixing: in these mixtures thorough blending is half the battle. The mixture must bo smooth, and not so stiff that it is crumbly, so add a little, milk or warmed fat if it is too dry; it will entirely on the potatoes. Next grease a piedish, or one of those useful fire-prcofware baking-dishes. Spread the mixture evenly on it. Score it- across the top with a fork, making it look as pretty as you can. Pour over the meat dripping, and bake with the meat for about half an hour, or till browned. Serve it in the dish in which it was baked. Of course yon ,\in loave out the flavoring of garlic if von like, but just n suspicion of it is very piquant, and makes the dish just a little out of the ordinary.

I Merton Pudding.—Required : Quarter of a pound of macaroni, stewed fruit, about a pint of good custard, a few "hundreds and thousands "or pink sugar. If time; is important use, the straight macaroni, as it takes less time to cook than the curled. Break it into pieces about an inch lout;: cook them until tender in plenty of fastboiling salted watov. Have ready some nicely stewed fxau't : nut a layer of it at the bottom of the dish (it looks nicest in a glass dish), well drain the water from the macaroni, put on th" fruit, and. lastly, pour over the custard. Sprinkle the top with "hundreds and thousands." and serve it as cold as possible. For flic custard : Beat up three eggs, add a pint of milk._ and sugar and vanilla to taste. Pour this into a jug. plac-e in a pan of hoilins water on the fire, and stir until it thickens. If mrvre convenient use onlytwo eggs, and add one tablespoonful of comfionr. Blaokberrv Cornflour. —Required : One pint of hlackh"rri».s, half a pint of water, three ounces of sugar, two ounces and a half of cornflour, sugar to tn?t<\ Stalk and look over the fruit, put it into a pan with the water and su'inr. and stew thrm "until tender: then nn?s the iuicc through a clean cloth or fine wire and add enough water to make it vn to one and a-half pints. Mix the pnrnfl.-.irr smoothly to a paste with a little, cold water. Brintr the juice to the boil, then add it to the cornflour, stirring it r.ll the time. Pour it back into the pan, and stir it over the fire rmtil it boils and thickens and loses the raw taste. Sweeten to taste. Ponr into a pretty mould, leave it until set. and serve. Egg Dumplings.—Required : A new laid egg, ha.rd-boiled. for each person. For four' eggs allow one pound of mashed potatoes, two tea-spoonfuls each of chopped parsley and grated onion, and one raw egg, seasoning, gravy. Rhell the eggs, and leave them whole. See that the potato is free from lumps. Mix it with the parsley, onion, seasoning, and the raw yolk of the ea-Er. beating it in well. Now whin the white to a very stiff froth, stir it lightly but thoroughly into the potato. Divide the ■potato into four pieces, mould with your hand, and wrap one of these round each egg —no need to make them very smooth—as a matte? of fact 'the rougher they look the better. _ Put these on a greased tin. and bake in a sharp oven till browned. Serve at once with a dish of fresh boiled beans or peas, and a tureen of thickened brown or tomato sauce. Bacon and Potato Croquettes.—Required : One pound of mashed potatoes, four ounces of cooked bacon, one tablespoonful of chopped parsley, one tablespoonful of chopped onion, milk or stock as required, an egg (fresh or preserved), crujnbs, frying fat, seasoning. Mince the bacon for ham or tongue) finely; mix it well with the potato, onion, parsley, seasoning, and. if inclined to crumble,*a little milk or. stock. Heat all these well, b'lt do not add the liquid till tho miixture is hot. Turn it on to a plate to cool, smoothing it over evenly. When cold, shape into balls or round cakes. Bru<h over with the beaten prepared egg* Lift from this on to dried crumbs made from stale crusts, cover with these, and fry a golden brown in smoking-h.ot fat. Dram well over the pan to save all the fat possible, and serve verv hot with a garnish of fried parsley. If you have not egg. crumbs, and fat to spare, the croquettes can he dipped intera thin flour-and-water batter, then coated either with crumbs or mai:c meal, and fried or baked on a wellgreased baking-tin. In the latter case turn them once during the baking to get both sides slightly browned. The maize meal burn? somewhat easily, like oatmeal, so you will need to watch it careful K-.

Banana Batter -pudding.—Required : Four ounces of flour, half a pint of milk, one banana, half a level tea-spoonful of carbonate of soda, two teaspoonfuls of vinegar, ami one tablcspoonful of fiignr. Mix the flour, a pinch of salt, and 'the sodi, nibbed free from lamps. Mix: it to a smooth better wih the milk, adding half at first, then beating it well, and then the remaining half. Peel and coarsely chop tho banana., add it and the sugar, allow to stand for half an hour, and just at the last stir in the vinegar. Pour into a greased basin, cover with greased paper, and steam for one and a-half hours. Turn out carefully, and serve with a little warmed jam or syrup, as sauce. HINTS. Hints about Boots and Shoes.—When boots and shoes are even a little damp, it is often difficult, to get a nice polish on thcm ; There will be no trouble in doing this if a few drops of parraffin are placed on a cloth and then rubbed over the leather. Apply the blacking or polish in the usual way, and a fine effect will be the usual result. Many people find that now boots and shoes do not polish well. This is tiresome, as, if not well polished, they look as if they have not been properly cleaned. Take half a lemon and rpb the leather well all over, finally setting the boots and shoes aside to dry. It will be _ quite easy to get a nice polish after this treatment. To get brown shoes a good color, apply the polish quite liberally on the first few occasions. This will secure a handsome, deep tone that will make the shoes very attractive. Of course, to keep the shape of boots and shoes there is nothing to equal putting thsm on trees. They should bo placed on tl\e trees immediately they are taken off the feet, even if there is not. time to clean them at the moment. A very good substitute for trees is to _ be found in soft tissue paper. If this is stuffed into the interior it will help wonderfully to preserve the shapo of tho shoo. Tlie paper hangs well together, and can be taken in and out quite easily. If a boot or shoe pinches the foot anywhere a good remedy is on the following lines:—While the sfioe is on the foot or tree, take a small piece of cloth wrung out of very hot water, and put this over the part that is giving trouble. This will cause the leather to expand a little, and : the £incMpg jrill- be «ntttel^jceliev£d.

Making Tubs Watertight.—Washing-tubs that have been placed aside and not used lor some time often leak badlv. This is because the _ wood shrinks, owing to the fact that it is allowed to become too dry. A common way of remedying the trouble is to pour m water, but this haa to be done repeatedly, bseause it runs out at once ■until the damp has had time to take effect A much better plan is on the following lines:—Stuff the tub with straw, shavings, or any .similar material, then soak tins with water. The water naturally runs away quickly, but the dampness remains in the stuff. This is enough-to swell the wood during the succeeding hours. Cleaning Suede Shoes (by request).— -the other day a shoemaker gave a useful hint about the cleaning of suede shoes v/nich is worth knowing. As so ma'ny people know to their cost, the leather ar.er a while, becomes badlv soiled, and the shoes look too untidy to wear loner before they are worn out. The remedy is tour.d in the use of sandpaper. Get two grades-one of the finest obtainable, and the other of a rather coarser quality 1 irst of all, rub the spots with the coarse paper until they disappear. Then r, O over the places with the finer grained paper until tho.extreme roughness is taken a way leople who have not tried this plan wili be astonished at the good results. UNPUBLISHED ROP4ANCE. chorus omi/s ~4CTTO V OVFR MILLIONS. Millions of pounds are involved in an action brought by Miss Peggy Marsh, a former London chorus girC against the estate of the late, Henry Field, 0 grandson 01 Henry Marshall Field, the multimillionaire stores proprietor. Henry Field met Miss Peggy Marsh in London in 1916. After a romantic attachment, details of which have never been disclosed, Field is said to have left the girl, promising to provide for her and !u>r child. He returned to the United State* and married -Miss -Nancy Perkins, of Virginia, a society girl, who died m 1918. His' brother established a trust fund of £20,000 for the benent of Mis., Marsh in fulfilment of his brothers contract with her, but Miss Marsh 19 now bringing a suit on behalf of her son on the grounds that Marshall Field's own P^ ,vklcs th -"-t the income from a £.i.OOOMKi trust fund established bv him for his grandson Henry should be collected by him or his issue. Marshall Field's executors, as defendants, contend that '■issue" means •• lawful issue." Miss Marsha lawyers argue that the son is entitled not onlv to the income of the trust fund, but also to the residue of Henry Field's estate, amounting to £10,000,000. Miss Peggy Marsh was in the chorus of several Alhambra productions under the Chariot regime, and as recently as last September she was in 'Bran Pie' at the Prince of Wales Theatre, but onlv for a fortnight. A short time ago she visited .New York, and at present she is in Switzerland. PERSONALIA. "Lady Mary Aldworth. the onlv ladv Freemason besides the Queen of 'Sheba", has just died at Newmarket Court, the home of. the Irish peer Lord Dcmeraile. County Cork. The Masonic Order has been rigidly ..closed to women, but Ladv Marv Aklworth, daughter of Lord Doneraik, concealed herself in a grandfather clock at the meeting of the first Irish lodge, which was held in Tuekey Street Lodge, Cork Citv." The above went the rounds of the English Press at the beginning of the year, but, it has since been stated on the authority of an "eminent Freemason" that there has oeen a confounding of names. The incident referred to occurred in 1710 in the reign of Queen Anne, and the Miss Aldworth who made the discovery concealed herself in an old-fash-ioned clock in the house of her grandfather (Viscount Doneraile). Mrs Ernest Rawlinson, wife of a Peterborough (England) gas worker, recently presented him with a second set of triplets—two girls, and a boy. In May, 1915, she gave birth to two girls and a boy, but the latter lived only 10 weeks. The" girls, however, have developed into bonny children. Her present family consists of five girls and three boys, the eldest being 14. The directors of the gas company where Rawlinson is employed presented the happy mother with £5, and the townspeople raised a substantial "• triplets' purse" by public subscription. Familiar in the English sporting- no less than in the financial world, Mr S. B. Joel, whose first wife died on August 14, has married again. His second wife was formerly Mrs Juta, and Mr Joel has known her for many years. Only a few of Mr Joel's most intimate friends were aware of the new marriage, which took place a few'weeks ago, and the secret has been completely kept.