THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXVII, Issue 11433, 25 July 1900, Page 3

THE WOMAN'S WORLD.

A BEAUTIFUL FIGURE. The human mind-I had almost said the feminine mind-would appear to work very slowly, or 'we should net find women still endeavouring to beautify, their figures, and cultivate 'grace of movement by means calculated to produce 'exactly the opposite result in the long run.. • . * , - 1 :- Perhaps it is partly because, they do not realise .that' even a good figure,' according to popular ideas,, does riot; produce a pleasing effect unless its owner is able to move grace-

fully. i , ;• -..•' - -. ■■:-.■; ■ „ * There is still a tendency, in spite, of all that has been said and written; to endeavour to form a good figure by one method only— that of undue constriction—by wearing corsets which are much too tight to allow of anything but stiff and wooden movements. In' spite of faddists' outcries, the corset has not been proved to injure the health, if worn sensibly, but it is much to be deplored that there is still great disinclination felt by, many women for a proper amount.-'pf exercise, in spite of increased opportunities for bicycling, for tennis, and other health-giv-ing games. The reason for this is generally to be traced to tho fact that their clothing will not allow-. the free play of any limb. \ Women to whom it is imperative to. preserve a youthful figure as long as possible make no secret- of the means they : have adapted. It is a well-known fact that Miss Ellen Terry, Mrs. Laugtry, and other actresses spend much time in fencing, an exercise which renders the body particularly supple, and produces grace of movement. ■; Such a plan as this is not within the range of everyone, but 'there are many gym-, nasiums open to Women now where really good courses of Swedish drill and gymnastics aro given, and dancing classes, preceded by sensible physical exercises, are within the' reach of almost everyone. When woman are more alive to the connection between exercise and a beautiful figure, there will be fewer examples of microscopic waists, abnormally large hips and shoulders, and unnatural, wooden, jerky movement in the owners thereof.

WHEN AN ACTION FOR BREACH OF PROMISE OF MARRIAGE MAT BE BROUGHT.

If two persons, male and female, mutually agree to marry one another, such an agreement is termed a contract of betrothment; and if one of such persons, whether the man or the woman, break the promise, either bv marrying somebody else, or by failing to fulfil his or her part of the contract within the time stipulated, or within a reasonable time, such will be a breach of promise of'marriage, for which an action will lie, and compensation in damages may be obtained in proportion to the fortune or means, and other circumstances, of the party breaking the promise.

Where (here are mutual promises to many between two persons, one of the age of 21, and the. other under that age, the first is bound by that contract, so as to be liable to an action if it be broken; but on the side of the minor it is voidable. Therefore an action for breach of promise of marriage may be brought by an infant against an adult, but not by. an adult against an infant. And so if a man of full age enter into a marriage contract with a lady wiio is a minor, tielady may sue the man upon' the contract, although she (being under age) will not herself be liable to an action should she break her contract with the man.

It is not necessary that a promise of marriage should be in express words, or in writing. It may be proved by tire conduct of (lie parties, arid by a definite understanding between them and their friends that a marriage is to take place. Formerly neither the plaintiff nor the defendant could themselves give evidence in an action for breach of promise of marriage. Now both parties are competent witnesses; but no plaintiff is to recover a verdict in such case, unless his or her testimony as regards the promise be corroborated by some other material evidence.

, , THE TABLE. v'■ I 7 I East Indian- Salad : Take, a email crayfish, one gill of tarragon vinegar, one teaspoonful of chili vinegar, one tablespoonful of sweet salad oil, one bunch of cress, two anchovies, a little salt and pepper, and a head of celery. Cut all finely and mix. Egg-cheese on Toast: Have some grated cheese ready; allow 4oz cheese to two eggs, stason with pepper and salt, and add sufficient milk to make the whole of the thickness of cream. Melt/a little butter in a saucepan, pour in the mixture, stir, and the moment it sets remove from the fire, heap on freshly-made toast, arid serve very hot. '• t v • Cooking Apples :' Take ■ three good-sized apples; peel, quarter, and core them. Put about half a pint of water into a saucepan, with half a tea-cupful of sugar and a little lemon rind. When boiled, put in'the apples and simmer gently for % few minutes; take out the apples, and let the 1 syrup boil up again. Put all into a glass dish, and serve with cream or custard. , f '"•;

Chicken Cutlets: Cook half a cupful of flour into onethird of a cupful of butter, add one cupful of stock, one-third of a cupful of milk, a beaten ogg, and a, pint of chopped chicken. Season with level teaspoonful salt, saltspoouful pepper. When cold, form into cutlets, dip in egg, and breadcrumbs. Press a duchess potato mixture around the edge of each. Bake until brown. Fill the spaces with peas. Only one-half can of peas is needed. Apple or Orange Fritters: An hour or so before the fritters are to be served make* a batter with milk and flour, adding a little salt. Peel the apples or oranges, slice into rounds. (across the fruit), and remove all seeds. Place the slices in the batter, and leave them until just before they are wan-" ted ; then add baking powder in proportion of about a teaspoonful to every pint of batter, reckoning the quantity before adding the fruit, stir well, and fry each slice as a separate fritter in boiling fat. Meat Fritters: Cut some thin slices of cold meat or ham, trim off the fat and skin, season well with salt and pepper, dip them into a thick batter, and fry in boiling fat; serve garnished with fried parsley. This is a good way of using up cold meat. ■ German Sausage: Take lib of lean beefsteak, quite free from skin and fat, and lib of good smoked bacon (uncooked), cut all 'into cubes and pass them twice through a mincing machine; put into a basin and mix with half a pound of breadcrumbs, two tablespoonfuls of salt, one teaspoonful of pepper, a grated nutmeg, and two wellbeaten eggs. Form the mixture into a sausage, tie it tightly in a cloth, and boil for two hours; remove the cloth while hot, and when cold, before sending to table, brush over with clear brown glaze; trim the ends cf the sausage with a sharp knife. • This sausage is excellent, for sandwiches.