DOMESTIC REALM

Gisborne Times, Volume LXXI, Issue 11280, 9 August 1930, Page 10

DOMESTIC REALM

(By "MARIE."

DO WOMEN ENJOY LIFE? A MERE MALE’S OPINION^' Womon don’t onjby iiio—they are 'so idrapiatic that iuc lor tliuju is.-.v. ■suegessipu 'of / scenes witli Thehi'sbivcs dug,'' gyrating luijdly to Jbhc hack-, in tiio'centre of "tiio stage (says' Oocifroy Winn m the ‘‘Sphere.’') All women protest top mucin ‘'‘Oh'k'wiiat run life isi” 'tiiey ex- . claim,: clapping Hli'eir hands, tutiug . their chins: closing their .eyes,- uux . if you, peer closely you will discover a cprfai'ip ddiance in their. attitude,, as though they were expecting. contradiction.* , j Moreover, if it is not forthcoming they are disappointed..- They have bgcn . «)icatc,d ,of a. scene, npd 'ihe (for thein consists of a' number, o-i linked scenes with- a' blackdoth bi< .faces and events blurred out of ail recognition. And each, woman imagines that sho stands alone m the centre of the stage pleading, do no lining,. gryating nnuhy to the - liaclieyed music of “On with •'the dance. But the dance itself lacks spontaneous gaiety. In fact it only continues because' woman is teniiied to pause, to collect her thoughts, to allow reality to quench the lull glamour of the footlights. There is novelabsent from her consciousness the dread •of being considered ‘ ordinary.• An ordinary person leading an ordinary existence. You . may ,accuse - a womiln of being false, or immoral, and sho "will laugh and ask you to lunch,' but toll lfer that you adhiire her life because it is so serene and■ peaceful, and she will never speak xo you again.. For that calm state which all men Strive to attain sho dismisses ■ contemptuously as being buried alive. Therefore she is never at rest because she suspects all kipds of peace instinctively. To her, quietude is not only an undesirable, but also an unnatural condition. Something must be wrong, and in her restless efforts' to discover what it is sho will destroy for .ever her own peace at mind. Howdifiieult it is to make a woman relax for an hour! They liavo-to weary themselves into a state < f nervous exhaustion .before they wi. (consent to spend a day in bed. Aud even while they lie, with the cutains drawn and the outside worn! temporarily banished, their minds are filled with a thousand ’ conflicting thoughts—Would nurse remember to wash ileggy’s hair?—.Was John going to divorce Eileen?—-It was very awkward the Pattersons’ coming to dino on Tuesday because they didn't play contract. Man has the ability to blot past events from his mind and start eacir clay with a fresh supply of optimism. .When he" forgives ho', also forgets. But when a woman" forgives sho is only playing one more scene, a special kind oi scene to the accompaniment of soft music. She iorgets nothing. When sho buries the hatchet it is an entirely temporary measure—usually in view of some moving scene ox reconciliation to play, or other temporary advantage to gain. And i nave yet to meet a woman who is entirely above leaving a headstone on the grave, so that (if need be. . . . and the supply of stones is running short) sho can always dig it v .' up ►again! I remember a woman once .telling mo bitterly that.the reason why she finally left ’her husband was not because of his unfaithfulness, or liis lack of business acumen, but simpiy because after some particularly shattering debacle lie went to bed aiid slept soundly till morning. “And 1 lay .awake''torturing myself” she concluded, “while he shored I’’-

Yet she must have been accustonitonied to his snoriiig. Wliat she could Hot forgive was his attitudo off calm surrendoff, his philosophy that to-morrow never comes. A women judged success and happiness in life entirely by externals;, in tenhs. o» lionises and motor cars and fur coats, or even the look off envy in a heglihor’s face. There is something taugiblq, something to quote and boast about, something that all the world kail see.' And yet, paradoxically, she . never enjoys her own parties. A man orders so much, food and drinks, and becomes his own guest. But a woman is in agony till tho last person- has departed and no, amount of assurance to the contrary will convince her that it wasn’t a failure. Winch is very strange, ffbr'oiic would expect that being' domestic by ‘nature she would be a superb' hostess. By not being she certainly misses a- lot of fun. . . And adds nothing to other people’s.' You can’t chaperon a party into being a success or guests into enjoying themselves or digesting pate do foie gras. ‘ No.' Woman is not a good hostess. I have found from bitter experience .that slio is not. • . • So much so that now whenever l 1 am asked to lunch at a, womans jjlhib I try to drop in at my «wn Ivrst and'have a sandwich and a. glass of sherry. And I can assure you it is a'‘precaution for which I am inevitably thankful. PROBLEM 'OF GOOD TEETH. LESSON FROM ANCIENT MAORIS. ''The lack of lime ip .tho -water has been blamed for the bad teeth modern New Zealanders. That tlioi water is not to' blame is proved by .til© remarkably sound and .strong! teeth .of the'. ancient 'inhabitants, •though tlie teeth ' off their modern-I descendants aro often very bad., Whether teeth are good .or had W j alniosff entirely tho result oi the ipotty effteii.' Fern-root - bread, .oil account ■ off its vegetable fibre,' necessitated hard Svork for’ ■the teeth, • and also; helps to clean them, j Fyuits » berries, too, ' contain impertant cqllblose or vegetable fibrg, besides acitl which lias a icfeansing action. Siighr, m, its rpatui-al form pnfsv such as libiiey; and ■ the sugars . W fruits, were eaten by the micient Maoris. ' Tlie ’ ovei’-fofined sugar tak-en.”to-day ill excessive quantities, the form of Sheets.■ and sugared calces, is, mostbidisastrous t,o t4e ; teeth, and" the health top.< especially wlieii eaten .by.' children m between meals.* Any-clnld-'who does not wisii to havo niicomfortahlo falso teoth later on,, and. is ainiing at a -health., ideal, should eat hard; things, such ah' crusts ’aiid-' apples'. - Brown, or wholemeal bread, is much bettoi: tor the tpeth than •njute, -ap,it'-gives the »teeth .more worff .to-do, and also bocaixse iff.does tiot'clmg to the. teeth as white hVead' tends to do.- A pmeo of celery or'carrot, lettuco.or watpr- . dress, or a-slico jot' qpple,. is,gqod,.to cud tho ipeal lyith jus./t cleans the teeth'.' Tlioi girl yvhd rpmoinbcrs 'to dd^tliis, : ,; ajid- : wb6 -klsoMspehas, her (SBbnmes and > tln;ocpciihies von -,-frmt?, instead of.-hamiiul.swpqts, .pj.ll, when she';'is grown up,* bq : infinitely , pr#r j i tier -witli'fiqr own iuco'set or teotli ! than tlie foolisli girl" who eats sweets and cakes in- between'meals and not enough ' 'fruit aud.- vegetables, qnU

Household Hints

who later on will probably have uncomfortablo and ugly false teeth, ir we grown-ups had to realise these facts as chiMreii, there . ,wquld be - far. fewer.. artificial. - .teeth amongst u s to-day. The sensible little girl and -boy who detefmilieo to have good teeth will also halve much less 1 chance' of rheumatism: and ilk ness later on APPBE TARTS, SIX DIFFERENT WAYS OF SERVING, . . Apple tart is a favorite all the world over. You will find it in Belgium, France,. Holland, Switzerland, and' Germany. It is not, however, the same apple tart that' is made in England. There they prefer the fkv : or of the apple alone—ekc.ept for a •clove or two but figs, currents, spices and other additions' are found in the Continental applo pie. But although different in different countries, all the varieties are delicious. English Apple Tart.—-The real oldfashioned dish was always called : a : “pic,” and it was very extrayagant; Only the' best butter —and plenty oi it—was used for the excellent short 'crust, andt the yolks of two or morp eggs were thought necessary for mixing the pastry. Also, a largo jug- of cream always accompanied it. Dutch Apple Tart.—Peel, core and chop up lib apples. Mix with 2oz currants, 2oz finely chopped candied peel, 4oz sugar, half tcaspoonful mixed spice and the grated rind of half a lemon. - Make some flaky pastry, divide in two and roll out info rounds. Spread one round with the apple -mixture, cover with tlio 'other piece of pastry, pinch the edges together, brush over with water,-sprin-kle with castor sugar, and bake in a hot oven for from 3Qf to 40 minutes. Serve hot or cold. Swiss Apple Tart.—Put ' a thick layer of peeled and sliced apples In a piedish, sprinkle with sugar and put a layer of finely-chopped figs on top. Repeat the layers of apples, sugar and figs, pour in a little cheap wine—or water may bo used then cover with flaky pastry and bake till brown.. Belgian Apple Tart.—Peel, core and cut up about 21b good cooking apples. Stew in very' little water with sugar to sweeten and grated' lemon rind to flavour till quite soft. Then beat up smooth and add loz. butter and the beaten yolk of two eggs. Have ready a round of cooked pastry and fill with the'apple puree. Beat up the whites oj the eggs to a stiff froth with 2oz castor sugar, and pile high bn 1 top of the apple. Put in cool oven to colour a delicato brown. Servo hot or cold.

French Apple Tart.—Lino a flat baking-tin with a thin layer of pastry. Spread with raspberry jam and sprinkle some desiccated coconut on top. Peel and core lib apples, cut iu, thin slices and put a layer on tlie coconut. Sprinkle with brown sugar and cinnamon.- Repeat the layers of jam, coconut, apples, sugar, and cinnamon, cover with pastry, brush over with milk, aud sprinkle white sugar on top. Bake in a slow oven for 1) hours. Serve Hot or cold.

German. Applo Tart.—Lino a deep round fireproof dish with good short crust. ■ Pare, core and slice 1-1-lb. apples and'arrange on tlie pastry. Sprinkle with water put on the top crust—but do not press tho edges together and hake till nice aiid brown. Then carefully tako off tlie top crust and mix with tho apples' loz butter, grated lemon peel, pow-' dered cinnamon and sugar. 'AVhen'tho butter has melted, put on tho crust, replaco in the oven to get -thoroughly hot-, and servo with’ cream. ‘ ]

GENERAL HINTS*

Boil clothes pegs before using, and they will last twice as long’

A pad of cotton wool clipped in methylated spirits will clean and ievivo shabby brown shoes.

A shabby umbrella can be renovated by brushing with ‘a. solution of ammonia and warm water. *

When silk is being washed a little salt added to the water helps' to fisr the colour, and also keeps “' the material soft. : -■' .»

To keep chamois leather gloves from losing their colour wash them in water in which orange rind lias been soaked overnight.

The test of a nutmeg consists in pricking the outside with a pin or needle. If the oil spreads immediately "the nutmeg As good. 1 ' ■

A teaspoon Ail of borax added to the washing pater will ...soften it considerably. .-.

When polishing oak it ■ must be rubbed tiler, .way of the grain and given a. final polish with a sillc handkerchief.'' - . ’ . ... / A.-;

Linoleum painted with Shellac gives a brilliant polish without-cans-ing a slippery surface .and ofmafe the necessity of pjeajiing gvjery day. If a jolly breaks when'turned out of the liiould,’ -chop it ropghly and servo in custard glasses.- / • • ■

; TJio tasto oif scorched’ liiiiif can bo taken away if tlio saucepaircontaniihg"it is‘ immediately placed in cold salted water'-and leftlor a- few minutes. 'd ’>

' When preparing stale broad jkw puddings; alwilyst: soak' it/ m. cold water or milk/not bot./ The iorniei will make it Tight and crumbly—the latter heavy.

A lemon which has been cut can be ' kept in perfect condition for a long- time if it is placed in a .tumbler or glass with cut portion up.-/ ai}<f sprinkled well with-sygiu'.. .<*.

Wlioii washing light articles, such as stockings, vests, camisoles',- £w9;». puli itliem carefully into sgapo 'pefoi hanging' out' dd dry r rhis - Willthem ' to dry twice as- quickly and iVbtJAaiid those which need Posing can be ironed more easily.* Xighv silk and. lisle stoglongs dried dins way will ppt.need naming at . •=

SOUPS? FOR CHILLY DAYS. • Scotch Broth.—Take one, half tcacilp of barley and foul - quarts of cold water; bring tills, to the Jboil, and skim; iiov* pu't in. a nopk of mutton and; boil again for lialf an hour. Take two carrots, one' largo onion, a small bead of cabbage, one buneb of parsley, ono sprig cf oelery tops and chop all fine', adding the chopped vegetables, with popper and salt to taste. This soup takes two hours to cook. - ' > Onion Soup.—This soup is made without meat. In your'soup pot put about a quarter of a pound of butter, set on tho stoVe,"'slice into itfour large onions; fry them a nico brown, stirring all the time. Now put in four quarts of cold water, one largo coffee- cup of split peas previously washed; boil four hours. Before serving, stir" smartly, strain through a colander into your tureen. Many like tomato catsup in this, but it is better to serve that separate. Vegetable Soup (thick).—Soak a good tablespooiiful of lino sago or seed tapioca in a little water for two for three hours. Slice about Bib" of potatoes, cut two fairly'largo onions into small dice, and grate finely one largo carrot. Have ready incited in a saucepan in good condition a -piece of butter the size' of a large : Cgg, putin the vegetables and cover closely. Allow them to cook gently •in their own steam for twenty minutes, then add in large pieces one or two out-, side stems of celery, salt and-pop-per, and boiling water to just cover; Continue the slow cooking until - it potatoes are completely- broken up, then add whole or skimi milk to increase the quantity to three or four pints. When boiling take out the celery, stir in the tapioca, boil gently aud stir frequently .until it becomes clear, then thicken the soup siiahtly with moistened flour. Stirand. simmer for, a few minutes after adding the flour. - Baked Soup.—lf found more convenient to prepare soup by halving instead of boiling, try the following method. Get a pound of meat trimmings, cut into neat pieces, slice twoonions, two-carrots and - two leeks; put iuto the - soup-pot with four quarts of water and a pint- of split peas, previously soaked in cold water for twelve hours. Cover so that no steam can escape, and bake in a slow oven for four or five hours. FOB YOUNG COUPLES. Few people take'advice (outside a racecourse), but here is some ■ for young' married couples who really wish to be “happy though married.” 1. Tho very nearest approach to domestic happiness on earth is in the cultivation on both sides of absolute unselfishness.'' 3. Never talk at onevruiotlicr, either alone on in company. .

4. Never speak loud to one another unless the house is one nre.

5. Let each one strive to yield oftenest to the wishes of tlio other.

6. Let self-denial- bo the daily aim and practice of each.

7. Never find' fault unless it is perfectly certain that' a' fault bar. iicen committed, and always speak lovingly.' . '

8. Never taunt with a past misake.

9. Neglect tlio whole, world besides rather than one another.

■ 10. Never make' a remark to be ‘cpcatcd. . ...

11. Never make a remark at the expense of the other-—it is a meanness. • '

12. Never part for a day without loving' words to think of during absence. '

13. Never meet without a hi ring welcome.

14. Never let the sun go down upon any anger or grievance.

15. Never let any fault you have committed go by until you have frankly confessed, it and asked forgiveness.

16. Never forget tlio happy hours of early love.

17. Never sigli over jvhat i.i'gbt have been, but make die best of ivhat is.

Alter thinking over these many “neyers” one is inclined to wonder why the author of this ad rice failed to add ono more > : line—“ Never marry./../. SETTING A TABLE. It> is by no means an exaggeration .to,, declare, says a. London * , writer, that, appetite' depends .vei*y largely upon the pleasant appearance of the dish aiidtlie dainty setting of' the table upon which it is'served. Why ; bother f; query busy, . jvomeig when tliq bhd of 'the recipe reads: “.Garnish witli' - parsley,* ’ hr 1 add ‘‘a frill of lettuce leaves:’? BuVit is worth, while to make the meal look ;as attractiyb as possible. Table setting, 'too,'" should be ' irreproachable; whether it is for a liastyTiieal or a; function. Laying a table correctly is pot a .difficult. matter, for it .follows the sihiplb - procedure of the order of using, , commencing from tlic outsidcriand working inwards to ..the platq. ..Iviiy.es : and forks.*.op cither side of- ijio. plates are. laid liu. -from the' edge of flje table.' Thg soup spooii is placed to the light* outside the knives, unless tlio'soup is s,erre.d:in small cups, jyhep. a., smaller spoon is' placed op .tlio fight side .oftile’' saucer/'' ■ Tlio?glasses should /be afraiigdd to tlie fight'c just-above theknives, ;and. the ,bread plate. to the left, toward itlie prongs of the d.orks. I'll© spoon .and' fork ~for" sheets': aril placed'lit the top of thb cover, fork handle to the left and- spoon handle to tlie. light.,:AVVfien:ices -are-seryed, place I ,,,icp,(pi: f ailing, that, ,;a small teaspoon), ofi-the Vp.latoAs it' js-'served;'?- ‘Desert-'-khiyes 'imd?*orks are-Landed ■ yvitli •dessert plates/-a-nd finger -bowls; Table napkins,.go : . tp the. left ,of each place, folded in sqiyifes. A condiment set should bo eiidv'oacli'" corner' of the table or alternatively - o-d" .'individual. - £ot at each cover. ■.... When file .host is • ing the earyers" should bo placed /to right /and’''left of r tlio mat' intended for tlio’ Thb'at dishy witli rests to take them after, uso. II I mm Il l • v- V