THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXVIII, Issue 11552, 16 January 1901, Page 3

THE WOMAN'S WORLD.

LADY BURTON'S RULES FOR A WIFE. I 1. Let your husband find in you a companion, friend, adviser, and confidante, that bo may miss nothing at home; and let him find in the wife what he and many other men fancy is only to be found outside, that he may seek nothing out of his home. 2. Be a. careful nurse when he is ailing, that he may never be in low spirits about" bis health without a serious cause. 3. Make his home snug. If it be ever so small and poor, there can always be a certain clue about it. Men are always ashamed of a poverty-stricken home, and therefore prefer the club. Attend much to Ins creature comforts ; allow smoking or any-: tiling else, for if you do not, somebody else will. Make it yourself cheerful and attractive, and draw relations and intimates about bun, and the style of society that suits him. 4. Improve and educate yourself in everyway that you may enter Into his pursuits and keep pace with the times. 5. Be prepared at any moment to follow him at an hour's notice and rough it like a man. 6. Do not try to bide your affection for him, but let him sec and feel it in every action. Never refuse him anything he asks. Observe a certain amount of reserve and delicacy before him. Keep up the honeymoon romance, whether at home or in the desert. At the same time, do not make prudish bothers, which only disgust and are not true modesty. Do not make the mistake of neglecting .your personal appearance, but try to look well and dress well to please bis eye. 7. Perpetually work up his interest with the world, whether for publishing or for appointments. Let him feel, when he has to go away, that he leaves a second self in charge of his affairs at home; so that if sometimes lie is obliged to leave you behind he may have nothing of anxiety on his mind. Take an interest in everything that interests him. To be companionable, a woman must learn what interests her husband; and if it is only planting turnips, she must try to understand turnips. 8. Never confide your domestic affairs to your female friends. 9. Hide his faults from everyone, and back him up through every difficulty and trouble. ' ■>. ; 10. Never permit anyone to speak disrespectfully of him before you; • and if anyone does, no matter bow difficult, leave the room. Never permit anyone to tell you anything about him, especially of bis conduct with regard to others, Never hurt his feelings by a rare remark or jest. Never answer when he finds fault, and never reproach bim when he is in the wrong, especially when he tells you of it, nor take advantage of it when you are angry; and always keep bis heart up when he has made a failure. 11. Keep all disagreements for your own room, and never , let others find them out. 12. Never ask him not to do anything for instance, with regard to visiting anyone whom you. particularly dislike trust him, and tell him everything, except another person's secret. 13. Do not bother him with religious talk; be religious yourself and give good example; take life seriously and earnestly; pray for and procure prayers for him, and do all you can for him without bis knowing it, and let all your life be something that will win mercy from God for him. You might try to say a little prayer with him every night before lying down to sleep, and gently draw him to be good to the poor and more gentle and forbearing .to others. 14. Cultivate your own , good health, spirits, and nerves .... to enable you to carry out your mission. 15. Never open his letters nor appear inquisitive about anything he does not volunteer to tell you. 16. ever • interfere * between .him and his family; encourage their being with him, and forward everything he wishes to do for them, and treat them in every respect—as far as • they will let youas if they were your own. ' . < 17. Keep everything going, and let nothing ever be at a standstill. THE TABLE. Sardin-e Sandwiches : Bone the , sardines, having first drained them well from the oil. Sprinkle with a little pepper, and form into sandwiches with thin bread and butter. Scalloped Potatoes: Peel and wash the potatoes, and cut them lengthwise into slices -4m thick. Put a layer into a pudding dish, and bits of butter, pepper, and salt to taste. Add another layer of potatoes, and so on till the dish is full; Pour over a little water, and bake slowly, serving in the dish in which they are baked. Veal Broth: Take a knuckle of veal, two turnips, two carrots, two heads of celery, and six onions. Stew them in a gallon of water, and when the liquor is reduced to about one-half, add a little cayenne pepper and some salt. Then strain, and add a gill of cream. You may add 2oz of rice or vermicelli with good effect. Easily-Made Light Cake: Rub flour into Boz butter, add -jib castor sugar, soz currants, loz candied peel, a teaspoonful of baking powder, the grated rind of a lemon, and a pinch of salt. Moisten with the yolks of two eggs and half a gill of milk. Beat the whites to a stiff froth, and mix them in lightly. Put the mixture in a wellgreased cake tin, and bake for about an hour and a-half. Durham Cutlets: Mince the meat and put into a saucepan, with a little gravy to moisten. Allow this to get hot, then turn out on to a plate. When quite cold cut into even parts. Then prepare some breadcrumbs, and beat up one egg. Dip the mince into these like ordinary cutlets, and fry until quite brown. When cooked stick a piece of macaroni into one side to represent the bone, and serve hot. Stuffed Steak: One pound of steak cut thin. Jilb sausage, two onions, one carrot, lyoz butter, half a tablespoonful flour, pepper and salt, half a pint of water. Flatten out the steak, cut away the fat. Remove the skin from the sausage, and lay it down the centre of the meat lengthwise. Then roll up, skewer, and string. Heat the butter in a stewpan, fry the meat a nice brown in it, add vegetables and water. Then stew gently one hour and a-half. Take out, season, thicken the gravy, and serve'. GENERAL NOTES. To Wash Coloured Muslin: Boil one quart of bran in six quarts of water for half an hour. Strain, and when cooled to about llOdeg. wash the muslin in it, using no soap. Rinse in clear water, to which, if the colours are very delicate, a little oxgall should be added. Iron when nearly dry. If you want to slightly stiffen muslin, boiled rice-starch is the best thing to use.To make this, boil one tablespoonful of rice in a pint of water 15 minutes. Strain and use. ■To • Cure a Corn: A tiny pad of cottonwool that has been dipped in linseed oil should be tied over the corn every night after washing the feat, and left on till morning. A bit of oiled silk (which can be bought at any chemist's) tied over the pad will prevent the oil from soiling the sheets. In the case o.f a bard corn this treatment often gives wonderful relief. To Clean Papier-mache Trays: First wash well with a clean sponge and cold water, but don't make wetter than absolutely necessary; then, while still damp, dust over with flour. Rub dry with a soft flannel, and give a final polish with a chamois leather. Don't use hot water or soap to clean these trays, or they are sure to look smeary. Inkstains on Wood: If the wood is unpolished, apply spirits of salt to these spots, then scrub well with soap and water. For polished wood, drop a very little sweet spirits of nitre (a quill is as .nice as any- i thing to put it on with, as if you try to pour from the bottle you are sure to put too much) on the stains. Wash off with tepid water, and polish. . To Remove Grease from a Cloth Dress: A gown that sees much wear is sure to become greasy. Get prepared French chalk — every tailor uses it—rub thoroughly into the spot. After the chalk has remained in the goods for several hours dust it out. This generally removes the grease. Alcohol and salt, when applied with a sponge or flannel, rag, will take out grease. Dissolve one tablespoonful of salt in > four tablespoonfuls of alcohol. Then use when needed. Be careful not to use the alcohol near a fire or j light of any kind, as it is highly inflammable,. 1