THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXVIII, Issue 11581, 20 February 1901, Page 3

THE WOMAN'S WORLD.

PROPER UNDERCLOTHING FOR STOUT WOMEN.

Stout women, particularly those with extremely large hips, often increase their apparent bulk by not giving sufficient attention to their underwear. Combinations are better than separate garments. If these are of fine merino in summer, and a heavier make in winter, a slip-bodice, and one wellgored petticoie, made on a narrow band, and hooked on to the edge of the corset instead of fastening in the ordinary way, will be found ample. Slip-bodices should bo of the plainest and least-trimmed description. Those coining in only a couple of inches above the waist-line are a help in decreasing the size of the waist. INCONSIDERATE LOVERS. A most unsatisfactory lover is the man whose movements are far from definite. He is the one who neglects to buy the engagement ring, placing the girl in a somewhat unenviable position by his carelessness. He also it is who. when proposing, attempts to do so mainly by signs, and who considers it sufficient if he gives the girl a vague notion that he aspires for her hand. This individual never does anything shipshape, and his vagaries often plunge his lady-love into unhappiness. And he never seems to think he has done anything wrong; never considers his conduct requires more than a brief apology ; has not the tact to see that she desires him to do this or that, unless she expresses herself in words. A girl needs to be very much in love with such a. man, and possessed with unlimited patience, if she hopes to improve him. Usually he is a good soul at heart, and this compensates for many shortcomings. HOW TO DRESS THE HAIR. Do.v't think that as long as a style is fashionable you may safely adopt it, but consider whether it will become you or not. If you have a long, narrow face, dress the hair loosely, so that it will puff out behind the ears and at the nape of the neck. If your features are sharp, avoid arranging the hair in a knob or knot at the back, in a line with the notie, for thus you would accentuate the sharp profile. Instead, wear the hair coiled at the nape of the neck, or right on the top of the head. A broad face appears less broad when the hair is dressed high and fairly close to the head, while a round face generally looks best with a low, narrow style of hairdressing. Fringes should be avoided by people with low foreheads and round faces. RIGHT AGE TO MARRY. Twenty-five years ago girls generally married at nineteen, while to-day the average ' is closer to twenty-three. The marriage of a girl in her teens causes actual surprise in these days. Out of a list of one thousand manages recently compiled, just one-half of the brides were between twenty-one and twenty-five; two hundred were between twenty-five and thirty. Still, there were three hundred under twenty years of age. And nearly all these young girls married men under twenty - two, mere boys, in other words. And this is the fatal part marriage at too early an age. Instead of choosing a man for her husband she is apt to choose a boy.

JEWELLERY FOR GIRLS. Opinions, no doubt, differ as to the age a girl should be before she begins to wear rings, but it will be argued that a girl of thirteen or fourteen, with short dresses and long hair, looks ridiculous when wearing two or three expensive rings. Pearls and diamonds look out of place on their small and often grimy hands, and no girl should wear rings until her hair is up, and she is out. Even then they should be of the simplest description—pearls or turquoises, but no diamonds. Of course, the third finger of the left hand should remain unfettered until after an engagement ring is placed thereon.

• THE TABLE. Fbknch Giblet Sotjp: Clean two sets of ducks' giblets carefully and set them in a stew-pan of boiling water to blanch for five minutes. Then set in cold water, wash and scrape and cut into pieces about one and ahalf inches in length. Put the pieces of giblet into two quarts of stock with cokry, onions, carrot, turnip, and herbs to teste, two cloves, and ten peppercorns, and let all boil steadily for two hours, skimming as necessary. Then take out the best ycces of giblets, trim them neatly, but let the stock and remainder of meat simmer another halfhour. Now melt two ounces of butter in a stewpan, put in two ounces of Hour, and fry for a few minutes. Add the stock, carefully strained, a glass of Madeira, a squeeze of lemon juice, seasoning of cayanne with the trimmed pieces of the giblets. Let the whole boil while stirring for ten minutes. Stuffer Soles: Fillet a couple of soles, fold them over, and put them on a buttered tin, cover with buttered paper to prevent burning, and cook in the oven. Have ready the meat of a lobster, chopped fine and mixed with a gill of white sauce, flavoured with chopped parsley and tarragon vinegar. Fill the hole in each fillet with this, and keep hot. Dissolve one ounce of butter in a stewpan, add one ounce of flour and a gill of fish stock. When cooked, add by degrees three tablespoonfuls of cream, salt, cayenne, and lemon juice, a couple of truffles (chopped finely), some parsley, and lobster "Oral. Ne?t arrange the soles on a dish, pour the sauce over, and serve with a garnish of tomato.

Minced Chicken and Mushroom: Mince very 'finely some cold roast or boiled chicken (any that is left over will do), remove all skin, and season to taste. Make some very thick brown gravy, add the chicken, season to taste, and make thoroughly hot in a double saucepan. Have ready fried pieces of toast the size of your mushrooms, cover with a half-inch layer of the chicken mince, and on each set a broiled mushroom.

Grouse ala Reine: Take a brace of grouse, which are too old to serve plainly roasted, and simmer till cooked in some nice game stock. Then boil six onions in three waters, drain very dry, squeeze in a cloth, chop up finely, and press through a seive. Place the onions in a saucepan with a little butter, pepper, and salt, and dredge all with flour. Moisten with a gill of the stock, and stir over the fire. When the grouse are cooked, just brown them in front of the fire, pour over the onion puree into which a couple of tablespoonfuls of cream has been mixed. Serve with potatoes and plainly boiled French beans.

Chateaubriand of Beef: Take the undercut of a nice sirloin of beef, or the whole fillet if for a large party. Cut the best part into two-inch thick steaks, flattening them with a cutlet bat, trim off all skin and fat, and let them lie for some time in sweet oil; season with pepper, and broil over a clear fire. When both sides are nicely browned sprinkle the steaks with salt and finish cooking more slowly. The •steaks should always be a trifle underdone, and care should be taken in turning them that the meat be not pierced, or the juices will escape. Mix together oh a plat* a small pat • of fresh butter, finely chopped parsley, lemon peel, and cayenne. Set a small portion on each steak, and pour round a good tomato sauce. Garnish with fried potato, and serve very hot. GENERAL NOTES. To Clean White Coral: Soak the coral in soft water for twelve hours, then place it in a solution of chloride of lime and let it remain for twenty-four hours. Take out the coral and wash it thoroughly under the tap. If the coral be not clean repeat the process, and place it out in the sun to bleach. To Cleanse Cauliflower from Insects : If there be any difficulty in removing them with salted water only, add to it a teacupful of boiling water, in which a large lump of washing soda has been disolved. An Air Purifier: Coffee is a good air purifier. A little burned on hot coals will purify a sick room, and abolish bad smells. Manv phvsicians think highly of the bracing effects of coffee, taken before they visit cases of infectious disease. To Make Clothes Sweet! Clothes which have been kept shut up in a drawer or box for some time often have a musty smell; and if this does not disappear after they have been exposed to the air take some pieces of charcoal, wrap them in paper, and lay Jhem in. the folds of the eannents.