WOMAN'S WORLD

Oamaru Mail, Volume XXXI, Issue 8835, 15 July 1905, Page 4 (Supplement)

WOMAN'S WORLD

J BEAUTY HINTS FOR LOVELY i HANDS. , Perhaps nothing adds to the appearance ' of the hand more than the condition of i the nails. These should be most carefully attended to. Many girls are much disturbed about the tiny white spots which often appear on the surface of the nails. These are often due to injury, and I have often noticed that girls who carefully press the skin away from the root of the nail with a steel nail-file are very much annoyed with these white spots. After ceasing this treatment the e, ,rsts have gradually disappeared, jl you are troubled with them I would advise \ouio be careful not to bruise the nails in any way. I would never advise the use of a nail-file for any purpose but diat of filing the nail. Use a soft wooden toothpick for cleaning and for pushing the skin a.way from the root. If you are troubled with the skin adhering to the nail, or if your nails are brittle, make a practice of rubbing vaseline or a good cold cream or cocoa-butter into the nails all about the roots. Do this every night. The nails should be manicured once every week, iind you can easily train yourself to bo your own manicuc. You do not need_ a variety of instruments—a nail-file, a pair of curved nail scissors, a chamois polisher, and a little box of nail-powder are the essentails of a manicure set. First dip your lingers into warm, soapy water. After a few minutes, when the nails are softened, file the tips into a curve so that the whole nail will approach the shape of an almond as nearly as possible. After the filing a soft stick should be used for gently pressing the scarf skin away from the "half-moon," and every little point where the skin is attached should be loosened in order that the nail may have its normal room for growth. After the nails are put, by this treatment, into good condition, they should be carefully dried, and a little plain vaseline rubbed thoroughly into them before the powder is :iThen polish them with ch:; • ■■,, being careful not to heat th-j n:;:ij with the friction. Rinse the nails once more, dry and rub them finally with a little fine powder. I '

RECIPES AND HINTS.

Stewed Ox-Tail.—Divide the tail at the joints, discarding one or two pieces at the extreme point. Place them in a stewpan, add sufficient cold water to cover them, and when the water boils remove the scum. Add a sliced onion, one large or two small carrots, pepper and salt is taste. Put on the lid closely, and simmer very slowly for two and a. half hours, lake out the vegetables and the joints, make a thickening of butter and flour, add this to the gravy, and let it boil for a quarter of an hour. Strain, and return to the saucepan. Put back the joints and

vegetables, let the whole boil up, and serve with squares of toasted bread. Stewed Skirt.—Cut up meat left after pulling off the skin into small squares. Take a little of the fat and chop it up, put it into a stew-pan, and let it getsmoking hot. I'ut in the meat and brown it nicely, stirring it frequently. Add an onion chopped small, a carrot and turnip neatly cut up, salt and pepper to taste, half a teaspoonful of mustard, and enough boiling water to nearly cover the meat. Lot all stew slowly at the side of the fire with the lid on for an hour and a quarter, stirring occasionally. Dish neatly, toast a thin slice of bread, cut it into small, threecornered pieces, and put them round the dish.

! Meat Patties.—Rub a. quarter of a | pound of (.hipping or lard into three-quarters of a pound of flour. Add a pinch of salt and enough water to make a pliable paste. Roll out on a ■floured board till about half-an-inch thick. Cut into rounds —two for each putt-pin. Butter the tins, line with a round of paste, and put into each about a deseTtspoonful of cold meat, minced small, and seasoned with salt, pepper, and perhaps a little chopped parsley. Moisten with a very little water, cover with another round of paste, make a hole in the top, brush ovct, with milk, and bake in a moderate oven for three-quarters of an hour. Kedjereo of Cold Meat.—Required : Four ounces of cold meat of any kind, four ounces of rice, one ounce of butter, two-hard-boiled eggs, two tablespoon fills of Harvey sauce, one teaspoonful of chopped onion, two teaspoonfuls of chopped parsley, salt, pepper, and nutmeg to taste. Remove all skin, bono, and gristle, from the meat, and chop it finely. Cook the rice, in plenty of fast-boiling salted water until it is tender, then dTain it well. Melt the butter in a saucepan, put in the onion, and fry it carefully; then add tho meat, and cook it over the fire for a few minutes Next stir in tho rice and salt, popper and mustard to taste, also two tablespoonfuls of Harvey sauce. Separate tho whites and yolks of the hard-boded eggs. Chop the whites coarsely and Tub through a sieve. Add the whites to the mixture, pile it up neatly in a hot dish, and decorate it prettily with lines of parsley and egg alternately from the top of the heap to tho base. Serve it as hot as possible. Coburg Cakes. —3 ounces of castor sugar, 4 ounces of butter, 2 eggs, 6 ounces of flour, half a teaspoonful of soda, half a teaspoonful of nutmeg, 1 teaspoonful of ginger, and ?, teaspoonfuls of syrup. Boat butter and sugnT to a cream, and add eggs well beaten. Mix flour, spices and soda, and mix in (without heating). Add syrup last. This fills a dozen little tins. ' Put a split almond in the bottom of each tm, and be sure that you butter tho tins very thoroughly. Chocolate Blanc-Mange. Take two ounces of arrowroot, and moisten in a pint of water. Now take one ounce of Snchard cocoa,, and one ounce of sugar, and dissolve them in another half-pint of water. Mix all together when perfectly smooth. pom into a wetted enamelled pan, n nd stir continuously till boiling. Boil gently five minutes, and pour into a wet mould. This . is best put into what is called a casserole, or border mould, so that when you turn at out you have a hollow in the middle. The hollow can be filled with whipped cream, flavored with vanilla.

A very little turpentine or benzoline added to t' _• blacklead will make crates sh'-- '■-: iii:;,;lly. u-sty fireirons should be first rubbed with a cloth saturated with olive oil, left till next day, and then rubbed with unslaked lime. Keep a separate saucepan for cooking all gTeen vegetables, etc., in. Do not allow it to be used for stews, etc., for no food absorbs flavor more quickly than ween vegetables. To make boots shine, a little orange or lemon juice put On the blacking brush'after it lias been dinned in the blacking or polishing cream will give a brilliant shine to the boots or shoes. Water in which potatoes have been boiled is effective in keeping silver bright. It can be bottled for use, and if required to be kept for a long time a tenth pan of methylated spirits will do this. Finger marks and other slight soil be removed from lisrht-colored book-covers by rubbing over them a little powdered pumice-stone (sifted) with a piece of washleather. Use another piece of the leather

to take off uny trace of tlio powder when tlic stain hae been removed.

To clean tarnished silver mix a teaspoonful of ammonia villi half a cup of water, and with, this damp .some iincly-powdercd whiting-, so us to form it into a paste. Apply this to the silver with a leather, rubbing it well in. Use another leather to remove the wiiuuig and give a lino polish. To make cr;u ked crockery last, put Iwo or three pieces of sugar into the cracked vessel, with one-tlurU of a; tumblerful of water! then, place it on a very brisk lire. Spread the syrup liquid over the cracks ; the melted sugar wilt ooze, through the cracks and soon glow hard, completely stopping the iissures. Vessels employed for cooking- iuod can bo mended in this manner, '.i lie burnt sugar does not. give any unpleasant flavor. 'L'ho smell of paint, which is so injurious to health, is easily removed from a. room by standing in it a pail of cold water con-t-aining a large handful of hay or a cut-up onion or two. The water alone would answer the purpose, but not .so ijuickly as with the addition of the hay or onions. Leave the pail in fho room for some hours, and then, if the painty smell still lingers, throw away tho contents, till it as before, and leave it again to linisli its work.