WOMAN'S WORLD.

Oamaru Mail, Volume XXXV, Issue 9729, 4 January 1908, Page 4 (Supplement)

WOMAN'S WORLD.

A HAIRPINLESS COIFFURE. To be able to dross one's hair without the aid, of hairpins sounds too good to be true. To know that one's coiffure can, be neatly and befcomingly arranged and fastened securely without- a single wire or shell piu being' routined .brings joy to the heart of womankind (says the Weekly Scotsman). The hairpiiiiess coiffure is -accomplished by the aid of nothing more than a bit <iL cord or ribbon. The ends of the cord are joined in an ordinary way, making a circle" large enough to tit -around the crown of the head. Alter this is made the right size, the liair is brushed, down over the head and face, and then it is parted, if a classic coiffure is to be dbue, and the cord laid on the top of the head. Then with the lelt hand holding the cord in front so that it does not- slip tea far back, the ends of the hair are taken in the right hand -and brought up and tucked over The cord. Still firmly holding the ord in front, the tucking and rolling are -continued until, ail the hair has been rolled under and the ends have- disappeared. No amount- of jolting nor the strongest breezes will loosen the dressing.

With the. hair parted in front and rolied over the cord a. pompadour effect is achieved at the sides ard back, forming a roll almost encircling the head. The front, of eouise, is quitei fiat, and if the hair wa.ves naturally around the face or is soft without waving, it- gives a. distinguished and -attractive air to -a, woman's head. iOn the other hand, if one docs not care for the parted coiffure it is, quite as simple to arrange the haif in -the'fashionable pompa•±>j.r, still without, using hail-pins. To do this the. hair-is rolled over the cord in the same way, but is.xot parted in the beginning. The front,.is treated just- as the rest of the hair is, and though at first it- is difficult ■ to acquire the knack of rolling al! the hair evenly, c'aTO. 6obn learns to l do It well and; "quickly. : The poisibilities of achieving variety in,-styles of coiffure are almost innumerable-, when' the cord is used instead l of hairpins. Sometimes with "very heavy hair a, ribbon, or -broad band of velvet may be substituted for the fine cord. After tucking .the'ends of the'hair over the band the hair may be pulled down, and rolled coily at the sides. At present the half high dressing is the popular one, and puffs, eTirla, ai'.d;all sorts of artificial pieces axe in evidence. With these to be adjusted, the hairpin less coiffeuse is very i:ear her wits' end, but combs come to her aid, and with two of thsss a' string of puffs or row of curls may be fastened inside the roll and the novel" dressing disclose a. 6trictly up-to-date appearance, still without the use of hairpins. When the hair is first- done in this fashion it seams rather loose and in-, secure, but one soon, grows accustomed to the change and: experiences an immense relief from hairpins that pulli when they go in the wrong way and from that distressing feeling caused by hairpins that are xonghpointed. It is surprising how many headaches are avoided and. relieved by wearing the hair freer and looser.

I RECIPES AJSTD HINTS. Slock Duck.Required: Potatoes, onions, bacon,, dripping. - This is a, Welsh dish, and. very delicious. Put enough dripping to just prevent the potatoes from, burning into the saucepan, slice in as many potatoes as required, and allow one good-sized crioii for each pound of potatoes. Sprinkle well with pepper and salt, lay the bacon on top, cover closely, and cook till the potatoes are done over a rather slow fire.

Stuffed Steak.—A good way to use up stale bread, and also make the meat go much further. Required: One good-sized beef steak, five ounces of bread, crumbs, two medium-sized onions, half an ounce of powdered sage, one ounce of butter, one egg, salt, and pepper. Run the bread through the mineing machine, or soak in water, squeeze dry,, acd crumble., finely. Chop the. onions,, and add them,- also the sage, butter, salt and pepper. Bind with the egg,'spread-the mixture on the steak-, roil, 1 tie it securely,, and' bake, ina.modertately hot .oven. /Serve with brown, gravy. : To Stew Sheep's Tongues.—Boil the |tcngues—say three-r-until the skin is easily ' removed. Split them each,"but do not divide them. Put them in a stew pan with some good brown stock, two spoonfuls of

line bread crumbs (moistened in stock), a glass of white wine, :i little paisley, minced onion, two or three chopped mtu-hrooms, and a olovo of garlic, also minced. Season with salt and pepper ; boil up once, and I hen simmer for half an hour. Stir in :i t j.ispoordul of butter, and serve with crisp ■dry toast. The onii.n. may be lelt out an.! a little sauce substituted', if preferred Century Pudding.—Required : Quarter of a pound of chop[>ed suet, two eggs, half a pound of bread crumbs, quarter of a pound of sugar, two ounces of marmalade, two vancos of rasins. Mix the crumbs, sugar. .i:id .suet together, add the marmalade, 'and r-.tly, the'eggs, well beaten. Butter a mould, litone the raisin.:, and ornament ihi> mould with them. Pour in the mixture ■.'.n:l steam or boil for two and a-half hours. Serve with custard. Moonshine.—Beat the whites of six eggs

into a very stiff froth, then add gradually six tablespoonfuls of powdered sugar, beat-

ing for not less than 15 mhutte.s: "then beat in ok heaping tablespeonfnl of preserved punches cut ill tiny bits. In serving pom in. each saucer some cream sweetened and

.hvoincd with vanilla, and <m the cream p'-.iee a liberal portion of the moonshine. Phis quantity is enough, for eight persons. Orange Custard. —Squeeze the juice, of six large oranges into an enamelKd pan, .I'.ld half-tcaeuptul castor sugar and bring it ;o the boil. -Skim well and set aside t(.

.001. Whisk the yolks of six eggs and add o::e breaklastcupful cream and the orange syrup. Pour it now into a large jug, and >et the jug in a pot of boiling water and stir one way round until- the mixture thickens and coats the spoon. Pour it into pretty china cups and serve cold. Heat the egg whites very stiffly with some castor sugar, and put a- tablespoonful on the top of each cup of custard.

Galdien Marmalade Pudding.—Chop up finely Jib of suet and mix with it ~,y the same quantity of bread crumbs and three ounces of castor sugar. Take one oince of candied peel, cut it into small pieces, and mix it with the grated rind of half a lemon, and add it to the suet, etc. T'iien thoroughly beat up one egg, and squeeze into it the juice of half a lemon. Into this mix.'Jib of orange marmalade, and stir well together. Butter a mould, put in the, mixture, tie up in a pudding doth, and boil for about three hours. Steel knives that are to be laid by for a. time should be wrapped in tissue paper. It is far better than flannel' or flannelette, rthieh materials contains sulphur, and are liable to cause rust.

To brown a, cake, place a basin of cold watel' in the oven, juat before the cake is ready to "pop in." This .simple method will prevent the cake from burning, and at the same time give it the rich brown color so much desired by the amateur cook.

Meat will keep in the hot weather for many days if it is hung in, a current of air •and covered with a. muslin, which has been wrung out in vinegar. This should be renewed eyry day. A clea tablecloth sometimes gets a grease-spot on it the first time of using. .Moisten a little fuller's earth with cold water, and spread the paste on the spot. Leave until quite dry. Then brush off, and the spot- will be hardly noticeable. When children are observed to stammer ;are should be taken of their general health and those who talk to them should do so gently and slowly, carefully pronouncing every word. Children should not be corlected lor stammering, but encouraged in every way to speak distinctly and softly. Grown-np people who stammer will derive great benefit from reading aloud carefully, And seldom reading to themselves without forming the words with their mouths.

I To remove the deposit from the inside of teakettles, fill the«kettle with water, and add to it a drachm of sal-ammoniac. Let It boil for an hour, when the fur, or petri Bed- substance found on the metal, will' be dissolved andean be easily removed. Rinse the kettle out well, then boil out once or twice', before using the contents. I Use salt in sweeping'carpets. It will Help to restore the color.. A liberal handful of salt spread on any soot which has come down the chimney;, on to your carpet will enable you to sweep it up easily and! cleanly. If the soot in'your chimney takes i firevyarid then the" chimney itself, throw I fealfc: on the.blazinjr ffidp, shut down the,' draught, and the fire'will die down.

Cream is n nourishing article of slid, and many delicate children, with kiiiull apjjotitorf digest it. easily ami thrive upon it. It c:in ke"given a tablespoonful at a time, in a baby's bottle. Older children can have it added to their porridge, ami it may also he used spread upon, bread. With the addition «f ;i little golnkni synip it is geik'rally enjoyed by children, and it nltcn tempts them to rat heartily when they jitlierwUi* wouUl not do so.

The following is. an okl recipe fur mending china, and is especially guild for any delicate kiwi*. Hind the broken pieces carefully and accurately into place with tape, to prevent- their slipping, then put the thing to be mended into ;i (saucepan with .sutlicicnt. milk to cover il completely: briii:; this milk just to the boil, then take the. pan from the tiro and leave it on one side Ito tool. When the milk is <iuit<; cold, take out the china and leave il to dry, before removing the tapes. Wlkmi ijiiite dry, unbind the tape, and it should then lie j thoroughly mended, the breaks only being disecrnahlo by tiny lines. The following is a most excellent ceincni, and is ntcd by cliina-mendei's—Have a thoroughly clean medicine bottle, and put some really g.'iod vinegar into this, with us much isinglass a.s the vinegar will lake up, and iw as wanted.