THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXIX, Issue 11869, 22 January 1902, Page 3

THE WOMAN'S WORLD.

HOW A GIRL GAINED A BEAUTIFUL - "'- f COMPLEXION. , _ Tne other day I was told how a girl.whose Mlttif complexion was the admiration of all her friends contrived to keep her beautiful bloom. i :> As the subject of the improvement of complexions is one that never palls upon women f I will give you this girl's methods. If, | will surprise many women to know that she never used soap for the face, and that I she never washed her face with water when it was dusty, before she had carefully wiped ( 1 it over with a piece of soft, dry linen. Then " j she took an old handkerchief and washed her face gently with lukewarm water. This done, she dried it carefully, rubbing the muscles of her face upwards, " On the cheeks, chin, and tips of the ears she put alcohol, | which gave those parts a rosy look. . This process she went through night and morning, as she knew nothing was worse for the complexion than sleeping - * with a soiled face. Two nights a week she steamed her face, and if any spots appeared on' her complexion she made a paste of sulphur and ' - ] spirits of camphor, and just touched them ' 1 with the mixture. - ,7;->! She also took a hot bath two or three • I times a week, and made a "bath bag" from .-I the following ingredients:—First of all the : bag itself was composed of cheese -cloth, with 1 a hem at the top, through which a tape was • . ? run. , Into this bag was put two quarts of bran, one ounce of powdered orris root, one ounce of almond meal, and one small cake of pure white Castillo soap, shaved in ■ ''t tiny strips. She also "diluted the bath with • rock, salt, in the proportion of one table- : spoonful to one quart of water. Another very important point in the case of her complexion was her attention to fresh air. She always slept with the top window open in her bedroom, and the windows were never closed in her sitting-room. Her one _ recipe for getting a night of peaceful sleep was to sip a.cup of hot milk before going „ to bed. . In the morning, before she went to breakfast, all the doors and windows were opened wide to admit of the free circulation of air. ■ . HUSBAND STUDY VERSES CHILD STUDY. A discussion has been going on recently in an American magazine on tire subject of , - husband study versus child study, and tlio question is propounded as to whether motherhood is not > extolled extravagantly in this age, and whether child study has not become . ir 0110 of the "fads" of the day. - v .Women are besought to consider whether "motherhood is not being exalted at the expense of wifehood. It is said that the needs and ambitions and. tastes of tho father of the family are too often neglected, and" > deemed of too littles consequence, and th at the , * happiness and welfare of the children are con- * 1 '.i sidered of far more importance than the hap- \ piness : and welfare of the husband. The . ,*-- i neglected subject of husband study is one that should deserve careful attention, re- * marks one of the writers on this topic, Mar-' •' ■* • riage should mean a growing friendship, and " a friendship , cannot be maintained without a relation of mutual dependence and com- "' r ~'£ panionship. A woman cannot live absorbed in her children for 20 years and then re-assume i her old relations with her husband.' Let all women remember that they are needed as wives longer than they are needed as mothers, and that one relationship should not bti permitted to crowd the other out. We ; think that in many homes " husband study" might be added with' advantage to "child ',-j study," even though thero have as yet - : been no clubs formed to aid in its pursuit, and no congresses in which to compare results. '•/ THE TABLE. . Irish Taut:' Choose a largo potato, cut ii the top off, scoop out the inside, and fill it , " with finely-chopped meat and onions and • gravy, with pepper- and salt to taste. Put ■ the top on again, and roast in a moderate oven. Serve while hot. How ,to Make Light Pastry : One pound of 'lard, one pound of flour, one pound of dough. Put in the lard, a little salt, sugar, baking-powder, and lemon-juice; add the flour, and beat well with a fork. Mix in ■ with the the dough. J Bacon Fritters : Make a batter with an egg, half-pint of milk, and four ounces of flour.. Cut half a pound of cold bacon and a small loaf of bread into thin slices ; between ■ every two slices of bread put some bacon, press them together, dip each into the batter, and fry a light brown. ■ : White Gingerbread: Beat half a pound of butter to a cream ; ono pound of flour, . two eggs, beatenone ounce of prepared , i ginger, one ounce of candied lemon or cit- m ' ron; mix well together; dissolve a small lump of volatile salts in a little cream, drop them in tins, and bake in a quick oven. Miller's Pudding: Take two eggs, their -- weight in castor sugar, flour, land butter, half teaspoonful of carbonate of soda, two tablespoonfuls of raspberry : jam. Rub the butter and'flour well together. . Add the other ingredients, pour . into a mould, and steam for one hour and a-lialf. Serve with whipped cream as a sauce. ; A Supper Dainty : Slice and boil one large onion, and when cooked • pour off the water. Have ready a well-greased pie-dish, put in a vf' layer of onion, then a layer of grated cheese, then a layer of bread crumbs, ■, sprinkling ' pepper and salt between; repeat onion, cheese, and breadcrumbs, and , put in the oven to brown, with little lumps of butter , on the top. , . - - . 1 Stuffed Shoulder of Mutton: Get your butcher to bono a shoulder of mutton, and where the bones have been fill with veal stuffing (well seasoned), and two or.three shallots, chopped very small, mixed with it. -'-i Roll it, tie it up, and. bake. Serve up hot, with a good rich gravy. By cooking a shoulder of mutton this way there is no waste. Jubilee Cakes: Quarter of a pound of butter, quarter of a pound of sugar, quarter - • \ of a pound of flour, quarter of a pound of almonds, two eggs, half a teaspoonful of baking-powder, and' enough carmine to . colour it. Cream the butter, add sugar, ' then flour and eggs - alternately, * then the . finely-chopped almonds, and lastly bakingpowder and colouring. Bake in little greast _ v ; ed bun-tins twenty-five minutes in a moderate oven. - - - ' 1 , - Boiled Fowl and • Oysters : Prepare a' , young fowl for boiling, and fill the inside i with oysters, washed and bearded. Put the fowl into a jar. cover it. closely, and set in a saucepan of boiling water boil. Take £ * out the fowl, strain; the gravy, and stir in '(s,■ the yolk of egg, with a piece of butter rubbed in flour. Add some oysters, make it , hot, but do not let it boil, and serve with .t the fowl. This is a delicious way of cooking a fowl, and not generally known. i . GENERAL NOTES. To Wash Lace : First let it soak for some hours in water in which borax has been dissolved in the proportion of a teaspoonful to a pint. Then make a nice lather with soapjelly and warm water ; fill a wide-mouthed . ; bottle three parts full of this, put in the . y lace, and shake well. If it still looks soil- ! - ed, have a clean lot of suds, and treat in , the same way. Rinse in warm water, then J in cold (still in the bottle, so as to handle ■ it as little as possible), and lastly pass through slightly blued water. Lace Yellow Through Age: By steeping this for several hours in hot milk you can get it back to its proper colour. Remember that old lace should not be white; a certain creamy tint that comes with old age is greatly admired. Valuable lace should not be ironed while wet. . Pin it on a board covered with two thicknesses of flannel, being careuil to pull out all the points ; leave till dry, then take out .■ the pins, and press with a moderately hot iron to raise ; the pattern. To Freshen Stale Cake: Dip it for a second in cold milk or water, and then rebake in a rather cold oven. Cake that has - been treated in this way is very similar to when newly baked, and will not give any- . one indigestion. Bread may be treated in tha same way. ' Fruit Stains on Table Linen: To remove these, stretch the stained part over a bowl • or basin, and rub powdered salt on it. Then pour boiling water through till the stain disappears. Some people prefer to dissolve the, ; X salt in the boiling water. ' A heaped tea- ■ -jj spoonful to a pint is the right proportion, and tho cloth should be rinsed afterwards before being dried. ; Fruit stains should be treated as soon as possible. If left to dry they are difficult to remove. Some people rub a freshly-cut tomato "on the" stained part instead of using salt.»' < ■ L 3: t mmSmlimSSm