THE WOMAN'S WORLD.

New Zealand Herald, Volume XLI, Issue 12696, 26 October 1904, Page 1 (Supplement)

THE WOMAN'S WORLD.

WALL-POCKET FOR LETTERS. First, for the front of the pocket, sketched above, a three-cornered piece of pink brocade, flowered with tiny roses, is joined to another similar piece of plain dull green silk that toned well with the green leaves on the brocade. In the widest part of this lower piece an initial letter is embroidered in pink, and edged all round with gold thread. The two pieces are joined by a band made by laying down threads of coarse green embroidery silk and stitching over them at regular intervals. A piece of stiff cardboard is next covered' with this, which is drawn tightlj over by means of long threads at the back. A thin green silk is used as lining, the two being neatly over-

sewn all along the edges. The same green silk covers entirely a similar piece of cardboard, which serves as the back of the pocket, and each side is fitted with a piece of silk about 3in wide, hemmed at the top anl pleated over into the smallest possible space at the bottom. When these pieces of silk arejattached to the ends of both back and front of the case it has the appearance shown in the sketch, and the lower edges of the covered cardboard are then firmly sewn together. A pretty bow of narrow ribbon placed on the front edge serves as a finish, while a similar bow on the other side is the means by which the letter-pocket is suspended. . A CASE FOR TIES. The. case for ties sketched is 17£ in long by s£ : m wide, and the materials required are two pieces of cardboard this size, a strip of some pretty silk for the top (rather larger), some thin lining silk, or even sateen, to match, and one yard and a quarter oi wide ribbon. Cover one of the cardboards very neatly with what you intend to nse as lining, oversewing it all round the edges, and straining it tightly everywhere. Then cut enough lining to cover one side of the second panel, allowing for turnings all round. Take- some cotton wool, say, a double layer, cut.it to the size of the card panel, and then cut anothei piece decidedly smaller; place the latter on the card, leaving a margin uncovered all round the edge, lay the larger piece over this, and the padding will then be rather thicker in the centre, giving a rounded appearance, A thread

of cotton tied lightly over here and there will prevent the padding slipping. Then, lay the outside silk covering over, and, turnin the edges over the card, secure them evenly either by using a little glue or drawing them together by means of long stitches. Do opposite sides first, so that the silk is kept straight, and do not strain it too tight. When, tlijis is satisfactorily accomplished line the panel with the piece you cut ready, and make it neat. If desired' you may edge each panel with a silk cord, but it is not necessary whew they are neatly sewn. Place two strips of ,j:in silk elastic across the bottom panel about 4in from each end: these should not be drawn tight, as they are to hold the ties in place, and, if too tight, would crush them. The two panels are next to be sewn together along one side; this will form a hinged back, and you can also form the hinge by using a narrow strip of silk if the case is intended foi a large number of ties. Cut the ribbon into four equal lengths, and sew two to the back of the case and two to the front of the lower panel; these strings, when tied across the top, form the fastenings of the case.

CHOCOLATE AS A BEVERAGE. Hundreds of people allow themselves to he a slave to "taste." In the face of the fact that tea, with some people, renders undue stimulation to the nerves, and that coffee upsets the liver to a noticable degree, the majority of people will continue to drink one or both of these beverages, the use of which to-day, being so universal, is by many persons to be seriously deplored. Some argue that to drink a cup of tea or coffee in the morning keeps them awake to the day's duties ; ■ others say, " These cold mornings I must take a drink of something hot," still others, that they have no appetite foi their food without one of these two agents. Those who put forth the first argument are generally those who have for some time used tea and coffee. Both of the latter are stimulants, but they belong to that class of stimulants which break down tissue without building up tissue in return. One could almost say there is no nutriment in a cup of clear tea, for the percentage would be so very small that it could not be counted, especially in consideration of the vile effects that tea has upon the system, and coffee is little better.

As for folks needing something hot in the morning, that is not to be denied, but clear hot water, chocolate or cocoa- would hi far the most beneficial. Hot milk is also a good morning drink, but should not be allowed to boil in heating. The appetite should not be influenced in the least by tea; and coffee, and is influenced only as a result of habit and the rasping stimulation caused by the alkaloids contained in these drinks.

Chocolate and cocoa possess qualities that arc not contained in tea or coffee. They contain invaluable food elements with the additior of a stimulating alkaloid. Consequently a. cup of chocolate oi cocoa is alike nourishing, stimulating, and refreshing. To be stirs there are a few who cannot take chocolate, particularly those inclined to aver avoirdupois. But tor persons whe can, there is no doubt that it is beneficial. A cup of chocolate is too often considered a luxury, but it is not so much a luxury as tea and" coffee, considering the value received for the money. Chocolate has a wonderfully good effect over the entire system, the brain as well as the body reaping a benefit from it« use.

Some ol the few who harbour the idea that cocoa and chocolate do not agree with them, will often rind that the trouble is due to the boiling of the chocolate in milk. If chocolate is boiled too long the aroma is destroyed by the release ot the vegetable oil contained, and results in giving the beverage a rank taste. To make a cup of chocolate which is tempting and delicious in all ways, a good rule to observe is as follows:—Place some broken pieces of chocolate in v saucepan, and to each two ounces allow ono half-pint of cold water ; let it stand until the chocolate is soft, place over the fire, and leave to boil just one minute. Then beat it briskly with an egg beater and serve at once, adding at the last minute a tablespocitful ot whipped cream to each cup. A cup of hot, well made chocolate will often replenish the nerves and, carry erne ovei a strain caused from inabuity to sleep or eat. It is soothing, gives renewed strength and appeals to the exacting appetite.