WOMAN'S WORLD.

Oamaru Mail, Volume XXXVI, Issue 10042, 9 January 1909, Page 4 (Supplement)

WOMAN'S WORLD.

HELPERS' MOTTO. Since trifles make -the sum of human things, _ . And, half our misery from our, foibles springs; Since life's best joys consist, in peace and ease, And though but few can serve, yet all may please; On; let the ungentle spirit learn from hence A small unkimdness is a .great offence: Large bounties to bestow we wish in vain, But all may shun, the 'guilt of giving pain. —Hannah More. TAKE' GARB TO TALK WELL. To chatter and to converse are two very different things, remarks an experienced ■lady in the course of some advice to schoolgirls. If you look them up in the dictionary you will find that to chatter means to "talk idly," whereas to converse is "to discourse." ■ Discourse may seema ponderous andi somewhat formidable word, suggestive of a sermon or a lecture, but, as a- matter of fact, it is merely a scholarly way of describing intelligent talk. Intelligent tailk is what is meant by that charming, quaint, old phrase, "the gentle art of conversation." And there is also its sister, equally important, but not always so well understood, the gentle art of listening. To practise and' become proficient- in 'both these art 6 is well worth while, for they add frcatly to one's attractiveness, and, ineed 1 , a girl may make herself a favorite by the possession of these two accomplishments alone. To talk well one must nave idea 6, opinions, and some facility "in expressing them, but one does not have to be highly educated or superlatively well informed. Indeed, the intelligence of the .average young girl is sufficient to enable her to talk agreeably on the subjects which sha finds most interesting. Now, most of us are interested in a variety of things, and it is an, important factor in the art of conversation to adapt one's talk to one's audience. For instance, if you are a tennis enthusiast and introduce the topic to a person who does not play, and perhaps is not athletic in any sense,, it is more than probable that your companion is not interested, and' merely listens out of politeness, an attitude which soon, reveals itself in a lack of close attention on the part of the listener. The clever talker should always "be on the look-out for these signs,, which observation will teach her to discern instantly, and when she sees lack of interest on the part of her listener she will instantly lead the talk .into- othsr channels, starting one topic after another until she hits upon something that her companion enres about and responds to. Til--*' ther--- what the politicians call "reciprocity"—give and take —altogether the most delightful form of talk, for «ach. side i = interested, anid each has an equal share. RECIPES AND HINTS.

Oucumber Soup.—Oat two largfe cucumbers into thin slioee, put ealt over them and place between two large plates to drain. Put them into a saucepan with one and 1 one-half quart® of some white SteWect Fish in Brown Sauce. —Slice the fish, such as small flounders, or other •white fish, take off th«~. skin, ry quickly a light brown, lift it out, and. place in a stewpan with boiling brown gravy, addi the juice of a lemon and eome salt.. Stew the fish gently -until it; begins to break, lift it on a hot dish, stir into the gravy one and a-half oun~es of butter, witsi one teaspoonful of flour, and a ■ little mace. .Boil the,sauce one minute,, .pour it over the fish, aiid serve. Fricassee of Fish. —RequiredA pound and a-half of fish, half a pint of milk, salt, mace, and nutmeg, sweet "herds, and parsley, half an ounce of butter, ons ounce of flour, lemon juice. Gut the fish into heat pieces, _ boil , them for a short time in the milk or water with salt, , mace, ewe&t herbs, nutmeg/ Strain off the .liquor from the fish, .diUKdlvier tihe ..butfcec m a stewpan,' add the flour, and) Ktir till all id blended. Add tl»stock frgna th# ffeb*

parsley, anil some lemon juice. Stir till all boils and thickens, then carefully drop in the fish. Placo at the side of the stove till all is hot, and garnish, with «3iceo of lemon. .. Quen-eQes of Veal. —One pound of fillet of veal, 1 ounce of butter, 2 ounoes of flour, i pint of good stock, 2 eggs, Bait. Af> T- X ounce of butter and 2 ounces oS flour together in a stewpan, add 1 gi'-l ■ of stock, and cook these well together until .quite thick, and the mixture or panada leaves the sides of the' stewpan quite clean, then put it on a plato to cool. Put the veal twioe through a mincing machine, then pound it in a mortar with the panada. Then gradually mix together the veal, the eggs, and pepper and salt. Rub through a sieve, if possible. Butter a. saucepan, shape the mixture into quenelles with two desserts epoons audi a knife, and put them in; add' enough 'boiling water to cover them, and poach them for ten minutes. When thoroughly cooked, lift them out carefully with a spoon, drain them on a clean cloth, ■ arrange them on a circle of mashed potatoes, pour white sauce over and round them, and fill in the oent-re with green peas. Forcemeat Fritters.—Rub three ounces of butter into eight ounces of soft bread crumbs, add one tablespoonful of chopped parsley, one teaspoonful of finely chopped onion, one teaspoonful of finely powdered herbs, and a good seasoning of salt and pepper. Stir in two beaten eggs and onequarter of a pint of cream, adding a sprinkling of flour if necessary. Sliapa into balls, and fry in hot butter or oil till of a golden brown. Garnish with slices of hard boiled egg, red currant jelly, and serve with brown sauce. Baked Tomatoes. —For this dish select six large, smooth, ripe, and round tomatoes. Put them in a baking pan with tha stems down. CUt a thin slice from the smooth end of each, and take out as much pulp as possible without spoiling the firmness and shape. Mix the pulp and juice with breadcrumbs, a little chopped meat—ham or lamb or chicken is tho best—salt, pepper, a little butter, and' one-half teaspoonful of onion juice. Fill the tomatoes with the mixture, replace the little lids, and bake for about three-quarters of an hour. Serve with a garnish of paisley. Cheese Pancakes. —Cut some slices of good cheese half an inch thick and about the size of the top of a wineglass. Sprinkllo with cayenne, dip in batter, and fry for three minutes. Serve at once on a i-ery hot dish. Ko-i Currants. —Wash and drain one quart of red currants. Crush and press through a sieve. Add one cupful of sugar, nnd stir from time to time until. - dissolved. Have six bsuianas peeled and sliced tliin, mix with one cupful of red raspberries and- one'of black currants. Add the juice of a lemon to the currant juice, pour over fruit and servo. Mystery Pudding.—Two eggs and their ■weigiht in, butter, sugar, and flour. A tabkepoonful of marmalade, a teaspoon c*r baiting powder. Beat the butter, add sugar, four, eggs, ancD baking powder, lastly the marmalade. When all is well mixed pour into a. well-buttered mould or basin and steam for one hour ajtd a-half. Turn out and spread with marmalade on top. Serve with sauce. Sauce: Put a little water in saucepan, sweeten to taste, add a piece of butter, large as a walnut, aid about two teaspoons of cornflour. When it has boiled up add flavoring. Date 'Pudding.—Stone and chop four ounces of diates, and add them to four ounces of flour, four ounces of breadcrumbs, .four ounces of sugar, a teaspoonful of baking powder, and a quarter of a teaspoonful of grated nutmeg. Mix the dry ingredients with an egg and a little water. Tie the pudding in a floured cloth, Mid boil it for two and, a-hajf hourw. Vanilla Biscuits.—Beat four ounces each of butter-and sugar-to a cream, add two well-beaten eggs, two tablespoonfuls of milk, and some vanilla, essence. Mix one teaspoonful of baking powder with ten ounces of flour and .gradually work into t!he mixture. Work all well together, then drop the dough by teaspoonfuls on to • battered 1 tin. Sprinkle with sugar and bako.for ten minutes. - _ , - For ginger beer powdeTa take powaerei lujap <eu|sar, 4o«; carbonate oi «pda 5

drachms) powdered ginger, 1 drochnv. Mix these ingredients woll together, divide into 12 equal parts—put each into a blue paper. Tartaric acid, loz; divide in to 12 equal parts—put each into a white paoer. Dissolve the contents of one of the blue and one of the white papers, e*ch in haJf a glass of spring water. Pour one into tho other, and drink while enervesa Burns and scalds are more likely to happen in the kitchen, than in othor parts of the house, so it is well to provide for th-s Special use of the servants a. bottle of crir-ron-oil—a mixture of equal parts of un-seod-oil and limo-water —and, also a supply of soft linen rag or lint for their special use in case of emergencies. A clean airtight tin should be used for storing the bandages, so that they may not get soiled. Tho carron-oil relieves the pain of hurns and scalds at once. The lint should bo soaked in it- and laid on the wound, to exclude tho air, that healing may begin as soon as possible. To remove a glass stopper which has become fixed in a bottle, plunge tho bottle into hot water for a short time. Tho glass will expand and release the stopper. Old velveteen should bo saved for pol-.ishing-cloths. It will serve the purpose of wflshleather for pla,te-cleaning, and eavo buying anything fresh. Wash the velveteen in soapy water as often as needed, and' lay out to dry. A solution of chloride of lime will remove mildew from a stained; article if it is sotaked' in it for a short time. It should afterwards be thoroughly rinsed in pure cold water and hung out in tho sunshine to dry. Chloride of lime is an excellent disinfectant. A little scattered on sinks and drains from time to time is most beneficial.