THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXVIII, Issue 11564, 30 January 1901, Page 3

THE WOMAN'S WORLD.

: HOW OFTEN SHOULD LOVER'S MEET? As often as Fate, aided by every effort on their own part, will permit, is the natural lover's answer to the query.

Yet, in the case of engaged lovers, sometimes the constant demand for one another's society, and that of one another only, is just a little' selfish. ;■ '

As a rule, in a family where one or two of the girls are engaged the other members are not altogether to be envied. ', Clara and Harry occupy one room, Dick and Kitty another; the garden is haunted by yet a third loving pair; and each couple have a knack of making any intruder on their solitude feel not only painfully in the way, but actually culpable f " All the world loves a lover," but it by no means follows that it loves its comfort entirely destroyed and its family life turned upside down because a recently engaged pair are too self-engrossed to consider others.; On one evening a week, perhaps even two at a stretch, sisters,and brothers are quite willing to give up the drawing-room to billing and cooing; to clatter door-handles or herald their approach by other means, so Edwin may be intellectually employed in reading the paper the wrong way up, while Angelina at the other side of the room smoothes her ruffled locks with a degage air! —to ask for more than this is taking an unfair advantage of good nature, unless the lovers belong to the rare but agreeable variety, who actually seem to find pleasure in joining the amusements of the others. Joking apart, a lover is sometimes a trine unreasonable in the demands he makes upon his sweetheart's time. Her home duties by no means cease simply because she has promised some day to make his home happy. Until she leaves the family nest he has no right to expect to entirely engross her. She has others to consider besides himself, and by understanding this and unselfishly giving way occasionally the lover not only spares his fiancee the pain of conflicting claims, bo.'; endears himself to his future relatives. SO SAYS EVERY SENSIBLE MAN. Oh, you husband, when you grumble at your wife's dressmaker's bill, and about a costly bonnet fret and stew, did you ever stop to Reason how this world would take a chill if your pretty wife and daughter dressed like you? With your sombre black cravat, and your ugly, shiny hat, and your coat, a perfect antidote for mirth, you are practical enough, like the kitchen garden-stuff, but the women are the roses of the earth. So we mus'nt growl and grumble, though the bills be what they please for the satins and the other precious stuffs, and be happy though our trousers do get baggy at the knees, and we often are obliged to trim out cuffs. Though we labour every day so that they may be as gay, when we see 'em, you and I, for the women are the roses of the earth. MAN NEEDS WOMAN'S LOVE. ; It is not to sweep, make the beds, darn the socks, and cook the meals chiefly that a man wants a wife. Such things are important, and the wise young man of slender means will look after them. But what the true man wants in a wife is her companionship, sympathy, and love. The way of life has many dreary places in it, and a man needs a, wife to go with him. A woman who will put her lips to his ear and whisper words of counsel, and her hand to his heart and impart an inspiration, she will help him to fight against poverty and sin. All through life, through storm, and through sunshine, conflict, and victory, through adverse and through favouring winds, man needs a woman's love. i ■ - —, —*> . THE TABLE. Sultana Cake: One pound flour, mix in one teaspoonful baking powder and one teaspoonful of mixed spice. Add ilb butter and rub it well into the flour. Next, £lb sugar, sultanas, and citron.'. Beat up three eggs, to which mix one pint of milk, and stir into the dough. Butter a tin, and put round the inside a piece of white paper and a piece over the top. Bake in a hot oven for two hours.' Baked Bananas: Peel six large bananas, cut them in halves, place in a basin, and sprinkle them with a little brandy or rum and a little chopped lemon peel. Sprinkle castor sugar over them and let remain for an hour, then dip each piece into frying batter and fry them until they rae a golden colour. Drain them, and dust them over with icing sugar; put them in the oven to glaze and serve them hot.

Malvern Pudding: One pound of apples, 21b currants, three or four large spoonfuls of sugar, four or five eggs, the grated peel of half a lemon, and lib grated bread. Chop the apples very small indeed, and mis with 21b currants or red currant jam, add the sugar (and some people put a dessertspoonful of brandy), the grated lemon peel, and the eggs well beaten. Last, mix the breadcrumbs well in, tie up tightly in a floured cloth, and boil.

Apricot Cream: Drain the juice from a tin of preserved apricots ; add to it an equal quantity of water. Make a syrup by boiling with this Jjlb sugar until it begins to thicken, then put in the apricots and simmer gently for ten minutes. Drain away the syrup and put both it and the fruit separate. Dissolve a packet of blanc mange powder in a pint and a !half of boiling milk, and, when on the point of setting, put a teacupful of it gently into the mould, then put a layer of apricots. When a little cool, put in another cup of the cream, and fill up the mould with alternate layers of cream and fruit.

Stewed Rabbit: Take a couple of young rabbits and divide them into neat pieces. Have ready ldoz. mushrooms, chopped fine, with parsley and shallots. Put a small lump of butter into a stewpan with a little rasped bacon, and stew the mushroom mixture with salt, pepper, and allspice for a short time over a slow fire. When sufficiently fried, put in the rabbits, and cook them till done. Take out, skim off the fat, and put in a spoonful of sauce, which is made with a teaspoonful of flour, moistened with two spoonfuls of good gravy. Boil for two minutes, and make a thickening of the yolks of three eggs, and a little cayenne pepper ; stir well. If it is too thick, thin with a spoonful of broth. Keep it hot, and place in the rabbit' limbs again.

GENERAL NOTES.

Wrinkles from Woollens : Stretch the garments and hang them overnight in a heated room. Smoothing Flour: Rub sauces smooth with the back of the spoon, not with the tip. To Render Ham Mild: To restore strong ham to its original freshness, slice and soak over night in milk, either sweet or sour. To Powder Parsley: French cooks powder parsley by chopping it and then twisting it in a towel, which leaves it dry it is then used for sprinkling over dishes as a garnish. Saving Steps: Those who have the table to arrange and clear off three times a day may save themselves many steps by using a basket to carry things back and forth between the table and the pantry or cellar. To Remove Grass Stains: Stains made by grass upon white goods can be removed without difficulty by the application of a little alcohol to the stained part. Wet a soft cloth well with the liquid and rub briskly. Lamp-Burners: Dissolve an ounce of soda in a quart of rain water. In this boil the burner for ten minutes, then wipe with a cotton cloth. Soak the wick in strong ; vinegar, dry thoroughly, and it will not smoke. To Purify Water: " Sprinkle a tablespoonful of powdered alum in a barrel of water, stirring the while. All impurities will be precipitated to the bottom, leaving it clear and fresh. A smaller amount of alum may be used for a less quantity of water. j Cooking Vegetables: Soft water is better than hard for boiling vegetables, as the hard water toughens them. When cooking, always keep the kettle boiling, then if meat, vegetables, or anything you may be boiling needs more water you can add it without stopping the boiling process. Boiled Meats: When meat is to be boiled be sure and put it into water that almost boils to start with, as that closes the pores instantly and keeps the richness in the meat. Wihen boiling it for soup or bouillon, put it into cold water and bring it to boiling heat as slowly as possible, for in this case the object is to extract the strength and richness from the meat, instead of keeping it in. ' - -