LADIES’ GOSSIP

New Zealand Times, Volume LXXI, Issue 4289, 23 February 1901, Page 5 (Supplement)

LADIES’ GOSSIP

At the Chrystal Palace recently a fancy dress skating carnival was held, and there were 200 competitors for the prizes awarded for the best costumes. Tho effect was very striking, and presented as fine a tableau as can bo witnessed at the fancy dress balls at Qovent Garden. Twenty-four prizes were awarded for the most handsome costume best representing the topics of the day, the most novel costume, tho best coustumo representing a nursery rhyme, and the most humorous costume. Amongst those were Charley’s Aunt, a Zulu bride, a British tar, a Scotch lassie, a Japanese lady, and last, but by no means least. Lord Roberts. The carnival wound up with a magnificent kaleidoscopic effect in which, colours wore thrown upon tho skaters with tho most telling effect.

The new issue of the official ‘‘La Gcrrarohia Cattolioa” states that during the Prontificate of Leo. XIII.—IBiS to 1900 —no fewer than 134 of the cardinals have died. Only four still live who were Ins fellow cardinals under his predecessor. Pons IX. The normal number of the college is 70, but 13 of the seats are at present unoccupied. Seven cardinals died in 1899, and four have died during the present year. More than half of the present college (31) are Italians, 1 Australian, and one Englishman. The oldest cardinal, Luigi di Canossa, Bishop of Verona, is in his 92ud year; tho youngest Guiseppe Catasanzo Viqes y Tuto, is 44 years old. *****

I Mr John McDonald, of Ballarat, has found at tho mouth of the Loch Aid Gorge a lady’s gold watch, which has been corroded into a solid block, like a . round pobbie. ■’When tho incrustations : word removed the hands, it is reported, pointed twenty minutes after tho hour when fcao ship Loch Ard was wreckj ed on tho reef on” Ist June, 1878. It is

thought that the watch belonged to Airs or Miss Edith Carmichael, who were passengers in the ill-fated vessel. The iife of the latter lady, it will bo remembered by old colonist---, was vaved by the midshipman, Torn Pearce.

The death hy drowning of Lady Katharine Manners on tho 17th December gives a tragic association to Belvoir Castle, hitherto tenanted only, in the minds of the present generation, by gay and Disraelian memories. Tho Duke of Rutland celebrated his 82nd birthday only tho day before the tragic death of his daughter. Lady Katharine Alanner., was :>.i years old, and was devoted to her father and her family. Nine months ;i r.„ she joined the Roman Catholic Church. Our London correspondent states that there can be little doubt the deceased lady committed suicide.

A capital story of the Duke of Y'ork is told in one of Sir John Long’s popular pacers. It is said that upon one occasion hLs Royal Highness was indulging in a strictly incognito ride on an omnibus when tho driver, having considerable difficulty with one the horses, apostrophised it sharply with “Come up, ycr P.oyal ’lM.ness! Como up, will yer?” “Whydo vou call him ‘Royal Highness’ ?” asked 'the Duke. “Well, sir,” said the driver, “that ’o«e is s# ’orty and lazy and good-for-nothing, I calls ’im 'is Roval‘ ’lghness, see?” The Duke concludes the story with, “I thanked him, and asked no more questions.”

According to Judge Snagge, the law relating respectively to married women's property and to banknrotcy is jointly responsible for a vast amount of fraud in business. A tradesman, after having filed his petition and failed to get his discharge, has merely to make hLs wife the nominal, owner of a new concern, he becoming her pseudo-assistant, and the trick, still according to his Honour, is

done. “If polygamy existed in tins country,” said the judge, “people could go on in "this wr»y fov ever. 51 This is certainly an altogether unexpected side light of the blessings of monagamy. It is even better than that of the late Chief Justice, Lord Russell, of Killowon, who discountenanced such a distant approach to plurality of spouses as bigamy on tho ground 1 that it burdened a man with two mothers-in-law. If, however, Judge Snagge’s opinion can stand the test of serious examination, the sooner those two laws on our statute book are amended the better.

It is given to but few men to pay such such a striking compliment to the marriage state as that just recorded of Earl Wemyss. Not many years ago ho celebrated his golden wedding; soon after lie" was bereaved of his partner; and now, in his 83rd year, he has married again. The Earl bears his burden of many years lightly. Stalwart, and straight as a dart, he would very well pass for a man of 60. » * ♦ * *

More than usual interest has attended the first assembly ball at the Waldorf Aslori, New York. The Cryder triplets make their debut, at this gathering. These are a trio of handsome young sisters, so strikingly alike that even their near relatives find it difficult to distinguish one from the other. They are the Misses Edith. Ethel and Elsie Cryder. They are 18 years old, and ar e the daughters of Mr and Mrs Duncan Cryder, who are prominent in society in New York. The girls attended schools in France and Germany, and attracted so much attention on account of their likeness that they became exceedingly sensitive on the subject, and lately they have never been seen in public together. At tho ball they were dressed alike, but with different coloured ribbons. They have never been photographed, singly or together, despite the pleadings of their friends.

Lord Ampthill is taking to Madras with his an A.D.O. hLs wife’s young halfbrother, the Hon. Robert Lygon, who holds a commission in tho Guards, and has lately been serving at the front. It is to be hoped that the good people of the “benighted Presidency'’ may not be shocked by any Government House scandal such as one whiedi occurred in Bombay a few years ago. In that case the Governor’s wife was leaving the capital on a trip to Poona, and her Excellency was accompanied to toe station by a good-looking military man who had been seen hovering about Government House. Just before the train star;. Lie. man took her ladyship up into a quiet corner of tho special carriage, threw his arms around her nock and kissed her! Several inuuisitivo people on the platform watched the perform, ance, and thought of the poor deceived. Governor, who was away somewhere lay-, ing a foundation stone. News of the scandal spread like wildfire, and the excitement in Bombay reached a high pitch before it was found that the incautious lover was his Excellency’s A.D.C., and the fond young brother of the good lady who presided at Government House. ***** Puffs to sleeves are decidedly coming J ■into favour again. A few of th o newest; creations show a small puff at the should-! er, and again above the wrist , ir the I sleeve is of the pagoda shape. Another) now stylo is a fitting sleeve frori_ th e shoulder to within a. few Inches of the elbow. Hero a puff is gathered on, and gathered again to tho close-fitting tucked sleeve, which commences a few inches below tho elbow. The tueked sleeve ends at the wrist. f Blue Venetian cloth makes a charming afternoon gown. The pastel blue is the) fashionable tint. It makes up well with] marmot fur at the edge of the skirt and; appliques of black guipure above the fur. | This particular skirt is gored tightly at,i the top, and corded at the back nndj

sides to fit the figuure. The bodice shows a vest of black guipure over white silk, and a. pelerine-collar of guipure bordered with fur. The back of bodice and top of sleeves are entirely corded, and a band of -fur edges the sleeves at tho wrist. A fur toque, with large chou of tucked pastel-blue silk, is worn with this stylish visiting costume. - * . * * *

The fashion of dressing the hair on tho top of the head is gradually losing ground, so, at least, the best hairdressers declare. It has been worn high for so long a period that a change may be welcomed, but, according to what one may judge from present day modes, every woman studies that particular stylo which suits her best, and often keeps to it.. That there is less waving of the hair,' especially by the rise of hot irons, is a recommendation in favour of the adoption of the new styles, which every woman is likely-to tak e advantage of.

Dainty evening gowns of net, in black or white, over foundations of silk, in some bright tint, are much in favour with girls in their teens. One recently seen was trimmed with two narrow frits at the hem, each edged with baby satin ribbon. Within nine inches of the waist, to the frills at the edge, rows of ribbon were' stitched on to the net. The bodice was-also covered with rows of ribbon, and a frill eld'ged the top. A rucho of net went over the shoulders and round the arm, and a large bunch of flowers was placed on the left shoulder and carried down the left side.

There has never been a- time when there has been such a demand for lace as'at tho present moment. It is introduced on all dresses in every conceivable wav. The latest novelty in sleeves shows tucked silk from the shoulder to the elbow where a hand of lace insertion finishes off the edge. From tho elbow to tho wrist is gathered lace, which is

stitched in the centre to a band of m- ; sercion. Another band forms a cuff at \ the wrist. The lace puffs out a little -below and above the centre hand of mj sertion. All tho insertion is threaded with black baby velvet. These charming sleeves accompanied a tucked silk blouse, which had a yoke of lace to match the sleeves, and collar band of insertion, | also threaded with black velvet. JAM MAKING AND FRUIT PRESERVING To Preserve Pears.— Gather the pears before they are sole; weigh them, and pare them as thinly as possible. As the limit is likely to keep longer if the seeds are removed, scoop these out from the eud with a. fruit knife or with a bodkin- Place tho pears in a preserving pan; cover them with a thin syrup made with Mb of can© sugar to each pint of water, and let them simmer gently until they are sufficiently tender to be pierced easily with a needle. But they must not be allowed to break. Turn them into a howl, pour the syrup over them, and leave them to soak for two days. Drain off the syrup and add to it a further quantity of sugar, so that there will he the same weight of sugar as there was of fruit in the first instance, together with ioz of whole ginger, and the juice and thinly prepared rind of a lemon to each quart of syrup. Boil for ten minutes. Skim carefully. Put in the pears, and let them simmer’gently until they look clear. AYhon they are done enough they may either be drained from, the syrup and dried in the sun or in a gentle oven, or they may Do kept in the syrnp ami dried as they are wanted. To Preserve -Jargonelle Pears.—Time, about half an hour to simmer the pears in water; five minutes in the syrup. Take Jargonelle pears, and to every pound of fiuifc rather more than half a pint of water and cue pound of cane sugar aro necessary. Pare some Jargonelle pears very- thin, and simmer them in just suffi-

cient water to cover them until they are tender, but do not allow them to break. Boil and skim the sugar and water for five minutes or six minutes, skimming it clear; then put in the pears, previously drained from the water, and simmer them in the syrup for about five minutes. Repeat the simmering for three or four days (taking care that the pears do not break) until they are clear, then, drain and dry them in the sun, or put them in a cool oven for a very short time. They may be then kept in the syrup and dried when wanted, which makes them more moist and rich.

Bed Currant Jelly .—Time, forty minutes. To one pint of currant juice take one pound of sugar. Pick the currants from the stalks into a broad earthenware pan. To about one gallon of the picked currants put fib of sugar. Put the sugar over the picked currants the day berore you make the jelly. Set the currants over a Siow fire to simmer gently for about twenty minutes; the slower they simmer the gteater quantity of juice they will discharge. There should be an equal quantity or red and white currants. When, all the juice is discharged, strain it through a hair sieve, and then, through a jellybag while quite hot. Now to each quart ot juice put lib of sugar. Put it into a preserving pan, and set it over a quick stove to boil for twenty minutes. If any scum rises skim it off. When done put it into small white pots or little glasses, and cover it with branded paper. Tie them down.

Bed Currant Jam.—-Time, from threequarters to one hour. Take pb sugar uj everv pound of currants. Pick the stalks from the currants when they are quite ripe and dry; put them into, a preserving pan with fib sugar to every pound of fruit. Bring it gradually to a boil, and t.ren let it simmer for three-quarters or one hour, removing the scum as it rises, and stirring it constantly. When done, put it mlo pots with brandy paper over them, ami tie them closely over.

White Currant Jelly.—Time, one hour and a quarter. White currants, to ever.* pint of juice add fib sugar. Pick variant* when quite ripe and dry; put them into a* stone jar. Place the jar in a deep saucepan of boiling water, and let it simmer for nearly an hour. Then strain the fruit carefully through a fine cloth witn-

out pressing them too much, and put tne juice with the sugar into a preserving pan. JLet it simmer “lowly until clear and well set, and keep it constantly stirred all the time, carefully removing the scum as it rises, or the jelly will not be clear. Pour it into pots, cover it over, and keep it in a dry place. Black Currant Jam.—Time, from threeouarters to one horn-. To every lib currants allow Jib of sugar. Gather the currants when they are thoroughly ripe and iin- and pick them from the stalks. Bruise them lightlv in a large bowl, and to every pound of fruit put Jib of sugar; put sugar and fruit in a preserving pan, and boil them from three - quarters to one hour, skimming as the scum rises, and stirring constantly*. Then put the jam into pots, cover them with brandy paper, and tic them closely overBlack Currant Jelly. To every five quarts of currants allow rather more than half a pint of water; to every pint of juice allow one pound of sugar. Gather the currants v Leu ripe on a dry day, strip them from the stalks, and, put them into an earthen pan or jar, and to every five quarts allow the above proportion of water. Tie the pan over, and set it in an oven for an hour and a-quarter; then squeeze out the juice through a coarse cloth, and to every juice put one pouinS of sugar. Boil ir for three-quarters of an hour, skimming it well; then pour it into small pots, and ’when cold put brandy paper over them, and tie them closelr over.

Iced Currants for Dessert.—Time to dry, about three hours. Take red or white currants, quarter of a pint of water, cane sugar, and tho whites of two eggs. Procure some of tire finest bunches cf red or

white currants; beat the whites or two eggs, and mix them with a quarter of a pint of water. Dip each bunch of currants separately into the egg and water. Drain them for two nlinutes, and roll thorn in some sugar; repeat the rolling in sugar, and lay them carefully'' on sheet? of paper to dry*, when the sugar will Tricorne crystallised. Arrange them on a dish, or with a mixture of any* other fruit. Plums, grapes, or any fruit may be iced in the same manner for dessert.