THE WOMAN'S WORLD.

New Zealand Herald, Volume XXXIX, Issue 12071, 15 September 1902, Page 3

THE WOMAN'S WORLD.

IDEAS FOR BAZAARS.

All ladies who have had anything to do with bazaars know how bard it is to hit upon any new idea. Here, then, is one from America, which has been very successful, and hits not yet been tried in Auckland. At a church fair held annually in an American city, a " box table" is a constant attraction, and has for several years furnished a substantial addition (to the profits of the bazaar. The lady in charge of the table asks for contributions of small boxes of any kind, empty or filled, and among them are numbers of bases containing some contribution honestly not worth more than 25 cents—one shilling. This may, of conjee, take any form, useful or ornamental, and it is not" necessary to suggest anything to our reader*. Some boxes are just ordinary cardboard,' in which case only the contents are charged for; others are covered with silk, or "father, or embroidery, or are decorated i.a other ways, but in no case is the price of any box, filled or empty, to exceed Z>*. When all the donations are handed in, they are found to consist of boxes large and "small, oblong, square, circular, and of an immense variety. Some of the shilling boxes have a further development. They are neatly wrapped up in paper and securely tied, and the purchasers are .given their choice as to size and shape, and are rarely dissatisfied with their bargains. Although the contents of the boxes are unknown to the purchasers, they are bound to contain something equal in value to the shilling paid; and the fact that these articles cannot be seen until they have been bought lends a degree of mystery which warrants quick sales; and so the quarter-dollars count up very rapidly with the right person at the table. The boxes whose price is more than Is, but not more than ss, rue not covered or wrapped up, but displayed on the stall.

MODERN SOCIETY BEAUTIES. Early in the sixties Lady Poltiinore was one of the handsomest women in .society. She was a Sheridan, and the Sheridan beauty seems to shine through the ages. The Duchess of Somerset and the celebrated Mrs. Norton both belonged to this famous family; 30 years later Lady Poltimore was its representative, and the tradition is now worthily upheld bv the beautiful Mrs. Hall Walker. And Lady Poltimore's loveliness is still loth to leave her. The Moncrieffes are another family with whom beauty is a. birthright. In the later sixties there were eight sisters, daughters of the late Sir Thomas and Lady Louisa Moucrieffe, all pretty and several of exceptional loveliness. Among them ore the Duchess of Athol. the ill-fated Lady Mordaunt, and Ge&rgina Lady Dudley. This lady ranks on one of the divinities of the age, and now in the twentieth century, 35 years after her mavriage, she still is quoted as one of the "beauties" of the period. A contemporary of Lady Poltimore and the Moncrieffe sisters was a lady who is now Laura Lady Wilton, the wife of Sir Frederick Johnstone. She was the Mrs. " Sim" Egerton of those far-away years, and a noted fashionable beauty. The' early seventies witnessed the appearance in London of the beautiful Grahams of Netherby, (laughters of Sir Frederick Graham, third baronet. They came, saw, and conquered, and were in due course married to the Duke of Montrose, Lord Verulam, and Lord Houghton, the. latter being the Lord Crewe of to-day. The late seventies brought the beauty craze previously mentioned, and saw the apotheosis of Mrs. Langtry, Mrs. Coruwallis West, and the equally lovely, hut now dead and forgotten," Mrs. ' Luke Wheeler. At this time there dashed on the world the glorious beauty of Lady Gladys Herbert, afterwards Lady Lonsdale, mid now Lady De Grey. Bat she, like Georgina, Lady Dudley, has solved the secret, of perennial youth, and her beauty remains untouched by the hand of time.— London Magazine.

SUGGESTIONS FOR SCRAPS. Stale Bread: Use for crumbs, brown or Jthite, or bake in small rough bits as cT'nftoiis. or for bread or queen puddings, etc., or fritters. Stale Cakes and Buns: For cabinet queen, or other puddings, or trifles. Reheat buns, split, toast, butter, and serve Lot.

Cold Potatoes: Mash or fry them. Make into croquettes, teacakes, potato pastry, soup, salad, etc. Cold Rice: Make into nice cutlets, fish cakes, moulds, kedgeree, etc. .Bones: For stock pot. Fat, Whether Paw or Cooked, or as Dripping: Clarify for plain cakes*, pastry, and frying. If this is done, lard is rarely, or never, required. Pot-liquor: That is water in which hams, tongue, meat (fresh or salt), chicken, etc., have been boiled. Save for stocks, broths, and soups. Whites of Eggs: For meringues, lops of puddings, trifles, apple snow, etc. Yolks: For salad dressing, mayonnaise sauce. To enrich sauces, thick soups, or milk puddings. Cheese: Savouries, omelets, fritters, puddings, custards, toasted. Meal, Game, or Poultry: Rissoles, dimes, salads, salmis, fritters, eaimelons, etc.

Fish of all kinds: Fish cakes, kedgeree, salads, pies.

ABOUT LINEN AND THE LINENPRESS.

When* putting away linen—either household or body linen —always place the newly-washed'articles at, the bottom, so that they all have an equal amount of wear.

Four of each article is quite enough to be kept out for use; those possessing a larger stock should put away the rest -.villiout any starch in them.

If the linen is carefully looked over and mended before going to the wash, it will last very much longer. Do not be eontent with darning the holes when you see them, but darn the thin places before sending the linen to the laundry. Very fine flax or linen thread is the best to use for this purpose. Cover the shelves of vour linen-press with old sheets; tack them at the back to prevent them slipping about, and allow a large portion to hang over the front. If a. proper linen-press is not obtainable, a dry cupboard should be chosen, as near the hot-wafer pipes a.s possible. The heat of the pipes helps to keep the linen dry. When the linen is returned from" the laundress it should be carefully placed on the shelves, and the protecting sheet laid over it to keep the dust out. The articles which are needed most frequently should be placed where they can be. most readily got at. They also should be used in turn, thus equalising the wear.

_ It is a very good plan to place several little bags of lavender amongst the linen; they not. oisiv give a pleasant perfume to the sheets, pillow-cases, etc.. but kesp awav moths.

The usual amount of linen required for an average-sized family would be: Three pairs of sheets to each bed, four pairs of pillow-cases to each bed, half-a-dozen ordinary tablecloths, and wo extra-sized for dinner parties, three kitchen tablecloths, two dozen table napkins, one dozen huckaback towels, one dozen best towels, six bath towels, six servants' towels, half-a-dozen glass cloths, half-a-dozen kitchen cloths, one dozen dusters.

Bed and table linen should never be washed in water in which soda has been dissolved. Borax only should be allowed, in the proportion of a handful of borax to 10 gallons of water.

Nothing is tended with more serious consequences than sleeping in damp linen. Do not let the fear of creasing the linen prevent you from unfolding it. Sheets cannot be sufficiently aired unless they are unfolded, and after all health is of more importance than appearance.

TO MAKE LAVENDER SMELLING SALTS. Put into a good-sized smelling bottle eight ounoos of carbonate of ammonia, cut in squares; then take one fluid ounce of oil of cloves, half an ounce of lavender, half an ounce of oil of borjramot, and half an ounoe of oil of cassia, and mix them well together. When thoroughly mixed, pour as much of the liquid over the ammonia a.s is required to cover it scantily, reserving the remainder lor lut-ufc use.