WOMEN'S WORLD.

Oamaru Mail, Volume XXVI, Issue 8292, 30 November 1901, Page 2 (Supplement)

WOMEN'S WORLD.

• THE GETTING UP OF LACES. Laces need such, careful, dedicate handling thaifc they are apt to suffer much in inexperienced hands, and as there never was s, timei when laces of all sorts were more worn, a few hints on the "getting up" may prove serviceable to the economical housewife. The main thing is to try and retain the crispness of the thread -wheal fresh from the lace pillow, and to bear in mind that ho lace should be stiff and none bluey-white. Therefore leave search and blue-bag alone. An. excellent way of cleansing really valuaible, delicate lace is to wind it round and round a bottle, allowing the edj?es slightly to overia.p each other. Sew this firmly at the end, and with a new toothbrush scour it with white soap and water. After rinsing carefully in lukewarm waiter, the lace, if found to be discolored, may be boiled with safety on the bottle, in a large saucepan of slightly soapy water. When ready take the bottle from the pan, and carefully unwind the lace. It will come off j perfectly smooth, and will not generally need ironing at all if sufficient care l\as been spent on winding. All the scallops and edges will be found, to be in place, and the raised parts will be as when new. Frequently it is found necessa-rv to iron. If so, add to a second rinsing-water one teaspoonful of gum arabic solution to_ every pint of water. Put the lace over this into a soft cloth, and pat it over to distribute the moisture evenly. Have an ironing table covered with a good thick blanket folded three or four times, and a linen cloth. Lay the lace on this face downwards, pricking out all tiny Vandykes and curves before applying the iron; remember never to ii'on on the right side. If your under blanket bs thick enough, every "rope and raised portion will be distinct when the lace is lifted, and the impression of it will remain on the cloth. The dainty muslins so much in vogue are a branch of lace laundry work, and require just us careful handling. To every tablespoonful of white starch allow two of cold water and half a teaspoonful of melted boras. Mix well to the consistency ot cream, and add a very small piece of wax candle. Pour into this boras and starchi

cream as much boiling water as will turn ! it into a transparent jelly, then add enough I cold water to make it into a thin stir-about. | Dip tlie muslins into this, and move tlum i about in it to distribute the starch evenly, i Wring out carefully, and dry out of doors. When, psrfectly dry sprinkle with hot water, which is best accompanied by meaois of a toy watering-can. Roll up evenly and lightly, and leave for a. while; then, when evenly and thoroughly damped, ironing can take place, which must be don© with perfectly clean and very hot irons, or disaster will follow. RECIPES AND HINTS. Navarin of Glutton.—Take about three pounds of neck or breast of mutton, trim it in neat pieces, sprinkle with flour, and fry in thra-e ounces of butter or dripping till nicely browned ; pour away the Squid fat, add a. pint and a-half of hot water, light button onions previously fried, three sprigs 'Of paisley, six small turnips cut info pieces the sb'ape of an olive, one tablespoonful of tomato sauce, pepper, salt, and a small pinch of nutmeg, gradually br.mg to the boiling point, remove the scum and reiitly simmer for an hour and a-half ; pile on a dish, strain the gravy over the meat, and garnish with turnips ana some green peas. Curry Patties. —Chop some cold meat, chicken, or fish, very finely, having previously removed the gristles; season rather highly with curry powder, salt, lemomjuice; moist-en with dissolved butter or cream; mash some floury potatoes with a, beaten egg, season with pepper and salt, "well grease some pa-tty pans with clarmea dripping or butter, line-them with mashed potato, fill witfh meat, cover with potato, smooth over with a knife, trim and ornament the edges, brush over with beaten eo-o• and milk, and bike in a quick oven. Slip tihern out of the patty-pans and arrange on a dish paper or serviette, garnish witn paisley, and serve hot. Inexpensive Salad. —Wash and_ dry two lettuce in a clean dry cloth. Dip iio tomatoes in .boiling water, and remove the skins, then cut into quarters. Break tne lettuce into nice pieces, put into a dowi or erlass dish, and decorate with the tomatoes, adding two eggs as mentioned amove. Serve with salad dressing. Beefsteak a.nd Oyster Pie.—Take two pounds of beef or rump steak, and cub it up into meat squares about _ two inches •across and two> and a-half inc .hf s Trim free from fat, and-dust witih spiced pepper and salt. Place one ounos of in a clean stewpan, and as soon- as it melt add the strippets of steak, and fry to a golden brown nue. Then, dredge in grass two tablespoonfuls of flour. Add two dozen fresh oysters and their liquor, a dessertspoonful of Harvey sauce, four ounces of chopped mushrooms, a teaspo(>nful of minced parsley and shaJlov, and a very little chopped onion. Simmer slowly Io7t« .minutes, shaking tihe_ pan con Itanuously, in order to T'h. arrange neatly in a pie dish. Add tb» liquor in which the meat, etc., -was coofejd, a few slices of new potatoes, and soon® quartered, ihar.d-bodled egg. Cover wl ih crust, glaze wiiith yolk of egg, aaid bake in a moderate oven for an hour. Wrexham Pudding.—Chop half a T>ound of su-sb v®ry fine; .then addi bo ib half a pound of browned crumbs, two ounces of s3,so five ounces of moist sugar, and seven 'ounces of onarrnlalade. Well beat four eggs, and add .tlhraa and tiwo or three diesseutspoonfuls of brandy to the other ingredients. Have ready a buttered mould, and lay over it, in any 'design you like, same .raisins wlhich ha,ve been stoned and cut, Wtaa the lingredi.ents are all thorougniy mixed, pu'ti it into tire mould, tie ib down .securalv. and boil for one hour. Tfoaa it,urn it" ouit,, and serve with marmafaie

sauce. „ J ur.ket. —Make a- quart of new mailt blood-wanni in the dish, that has to go to <fcabl<e, -add 2 dessertspoonfuls of sugar and. a good tablespoonful of prepared rennet (.to be had of Italian warehousemen, etc). fetor altogether, and cover it; ©ver un>bll_ set. Strew some sugar and a lititle ground cinnamon over, and tlx© dish. will be r&ady to Gooseberry Amber. —Wash and pick lib of gooseberries, mtelt 2oz of butter in a saucepan, then/ ladd tQie fruit with <flb of sugar. Let it<he whole cook slowly 'till it is ji soft It-hiok mass, tihen star in loz of breadcrumbs, whici:i should be rubbed through a vira sieve.' Separate the yolk and whites )f three eggs, then beat the forcner well nbo the gooseberries and breadcrumbs. Cum the whole into a slightly-greased pieLyh, put it in a moderately hoit. oven, and et it babe half an hour, or till at iis sat. JVhen ready, beat: ibhe whites of the. eggs nto a stiff froth, .and add lightly to tihem. hree small tablespoonfuls o.f castor sugar aid a feiw drops of essence of vanilla. Jeap the meringue 'roughly on top of the fooseberries, and sprinkle with castor ■ugar. Rhubarb Jam.—To six pounds of rhubarb cdd six large lemons; cut the rhubarb in. >0 small pieces about .the size of a walnut; Ihen itihe lemons should be diced and ttoe >e.el cut very fine. Put the fruit (taking rat tlie pips from the leumons) 'all into a airge bowl, .then cover it wdtih sugaT broken mall; let it stand twenty-four hiours, after vhich boil it Slowly for about three-quar-ers of an .hour, taking care it does not stick ,o the pan, also not to stir too miuch so as io break it-hs pieces .of rhubarb, as the )eaulty of 'it is in being whole. W-hsm frying cold potatoes first silica tan and dredge them; thickly with flour. Phis causes them; to brown quickly, and ilso improves the flavor. Wihen chopping suet-, chop a little, then :oTiB -it ia few timies with a Tolling pin; hem chop it again. This maies it easier io. chop, and it- is less likely to be lumpy. A good home-ma'de dressing for glazing shoes may be made thus: Mix together squai partis of black ink and insililv, add a few drops of turpentine, put in a batitie rati beep corkied. This will preserve the .hoes, and! aiafees a eapiteil polish. When baking caikes somlstimies the paper vitOi which .the tin -is lined sticks to itibe xifea while bating, and is very difficult to ;efc off. Turn ibhe cake on its side' wheal ;old, brush the paper wit-h Tvarmj wiatsr ill it 'is thoroughly damped, when ib will )Eel off eiasily. To prevent flies settling on l(!i£ windows vhen cleaning windows or pictures a little paraffin oil should be added' to the waiter. Phis will keep- flies from, setltling on the ;lass; besides, it polishes more easily. ' To revive d'ark-coilored material bru|fli tresses thoroughly wit'h a clean, hard brush n blue wa;ter, and then hang them up to Iry. This revives dark-blue and black nateriais and mabes .them lodk almost like I]2W.

After a sea baibh never let the salt water ■dry into your face unless you -want ,to coarsen your skill and produce a crop of wrinkles. Before you go into itihe -water see that a basin, of fresh, water is provided for this purpose. Rinse and diy 'thoroughly, and then rub well, in a very little ccld cream. To prevent itflue door banging against the wall, tate an old cotton reel, pub a bit of wadding round it, and cover with material as near the color of the carpet as possible. Pass -a long, brass-headed screw through tine reel, and screw in'to .the floor a few inches from the wall.

The use of fruit diminishes acidity, and antagonises .rheumatism. The acids in fruits undergo changes which diminish the acidity of 'till© blood and aid in_ the elimination of uric acid. The most diges-

tible (fruits are ripe grapes, peaches, strawberries, apricots, oranges, ve-iy ripe pears, figs, dates, baked apples, and stewed fruits. A dietary consisting wholly of fruits is a valuable means of overcoming biliousness. Such dietary may be mai "' 'tained for one or two days or a week. A modified fruit dietary is highly beneticial. The most laxative fruits are apples, fags, prunes, and peaches.