WOMAN'S WORLD.

Oamaru Mail, Volume XXXVIII, Issue 10580, 8 October 1910, Page 4 (Supplement)

WOMAN'S WORLD.

The Divine Sarah,

There are few actresses who live to be great grandmothers at all, and fewer still who become great grandmothers whilst engaged in active work Madame Saiah Bcrnhaidt has, however, always been original, and has always elided the faculty for making piecedents. So, now she has become a great grandmother, and at the same time she is supei vising the details of her new theatncal production in Pans The father of the great little gul, bv the way —is ah Ameiican, who in September of 1909 marned Mademoiselle Simone Bernhardt, daughter of M. Maurice Bernhardt, who is son of the "divine Sarah." In Westminster Abbey. Theie aic nearly as many monuments to women as to men in the great historic pile of Westminster Abbey, some because of' their, association with Kovalty, some because of their piominent social position, and some because of the conspicuous merits of their husbands,, but many, a great many, because of their own claims to gieatness The latest instances of the honor being done to distinguish women are those of the Baioness Bui dett-Coutts and Mrs Gladstone Less than four years ago Angela Georgina, Lady Bui dettCoutts, was buried in the Abbey beueath the statue of Loid Shaftesbury—a tribute to one who had solved her geneiation well. She was the ouh woman who had been interred in the iave since the eighteenth century. Tn May TB9B Mr Gladstone was buncd m the centre of the north transept, this being the fiist £}tate funeral since-that of Pitt similar honor having been ofteicd and declined in the case of Lord Beaconslield; and in June 1900 Mrs Gladstone was laid in her husband's giavc. Sunburn. ———— i "Rightly or wrongly (says the Lancet) the face browned 'by the sun is regarded as an index of health and there are some persons who feel that the money spent upon a holiday has been well spent i£ they come back sunburnt. This view is generally justifiable, since the sunburnt face implies that the individual has been exposed to a fresh, healthy, and open environment —to surroundings, that is to say, which have reacted upon him m a way which routine fails to do. "The tiuth is that the sun's rays are only one contributory factor to the restoration s of health, <md therefore the -sunburnt face is niciely evidence that | the opportunity of an outdoor life has i been seized. But the outdoor life con- ] notes constant fresh air and exercise, t in the wake*'of which follow healthy i functional activity, good nutrition, and a general equilibrium of the system, all of , which means that the machine is going smoothly and life piocesses are not hampered""by or, 'by shortage. " ,:> "A face burnt brown by the sun ~would seem to be a sensible object of a I holiday, not, however, bepatise the face is so bronzed/ but because" the circum--1 stances- winch conspired to produce the brown complexion "have other factors favorable Vto an' all-round healthy state." An Enemy of the Teacup. One of "the doughtiest eighteenthcentury enemies of tea-drinking was Lady Bradshaigh, of Haigb, near "Wigan. She left an endowment for a "receptacle"—meaning an almshouse — for aged people on the estate, the f-tipe'nd to be 50s a year. But there was this exacting clause: —"I do positively forbid the inhabitants of the j house to use any foreign ton. known j by the names of Bohea and Girrn, and ', if any of them persist, in drinking it or j expending money for that purpose they j shall be dismissed. Tiiose who can afford to indulge themselves in an j article so unnecessary find expensive, j so destructive both to time and health '

(the tea suck, persons must drink being a sort of poison), "I shall not allow them to be proper objects of. this charity." • Old Beadwork. Old beadwork is being much sought aftei now by curio collectors (says a Home filter), and many beautiful ornaments that date from the seventeenth and eighteenth centuries are being acquned bv the connoiseur. Curious panels and mnror fiamcs arc found, made by laying the beads flat on linen foundations Then there is the beadwork of the Stuart times and later, which was a rough foim of knitting embellished with beads and lined with leather. There aie knitted stocking puises ornamented with colored and crystal beads, and also to be looked for are wristlets, panels lor screens, pincushions, Handle coverings for knives and forks, elaborate reticules, and fancy mats. It is a, good plan to keep antique specimens of beadwork under as the silk is apt to lot with age and the beadwork to fall apart. Tea-Gowns. The fashions which control the d stnnes of the tea-gown seems to acknowledge no hard and fast rules. They are not of an age, but for all time, an I >ou may be statuesquely Greek of primly Georgian in the choice of your "robe d'mteiieur," Early Victorian, or Fist Empire, ]ust as the fancy takes you. Be slim and willowy, choose fabrics and colois that suit your individual style and complexion, and Fashion will ask nothing more. You may rest assuredthat your tea-gown will be a- success. After a morning moio or less tiring, spent probably m tramping over the fields or wandeiing about the moois, it is delightful to change into a luxurious tea-gown, and to enjoy the fieedom and comtoit of loosely flowing drapeiles, v as contrasted with the tiim neatness of the sevei ely simplfe/tailor-madc costume. The tea-gowns tljjisyseason, too, are'm many instances quite smart enough for bridgeplaymg, and -even for dinner-dresses, especially in those country houses where the comfort and ease of the visitors are considered moie impoitant than strict adhesion to the law s of town rctiquctte.—The Scotsman. Recipes and Hints. Savoury Cold Beef and Salad.—Slices of cold beef, half an ounce of butter, a tcaspoouful- of chopped onion, made inustdid, grated horseradish, pepper ands.ilt, one hard-boiled egg yolk, bread and butter. Cut the beef in slices one-eigth of an inch thick, arfd of~even size; work the eggs, -butter, and seasonings together. Put a layer ol it on the beef, then some shredded lettuce, and another'veiy thin slice of beef'on the top. Put a, strip of paper round each beef sandwich and pack closely- together. Serve with salad or'bread and butter. "Cold Tongue in Jelly—A tinned or fresh tongue,"onc pint of' good clear stock,- one onion stuffed with cloves, half an ounce of gelatine, seasonings.'' A tinned tongue .makes this a-good disb£ but a" fresh one is-,even better! Put on the stock with seasoning and the onion to cook gently "Meanwhile, soak the gelatine. Strain the stock, add the gelatine, let all dissolve,. and color a nice brown. CutHlie tongue into thin slices, and arrange in a plain mould or tin, seasoning and scattering chopped parsle\ over all. When the stock is nearly cold pour it on to the tongue, set a plate over it with a weight on it. When quite -set turn out to serve. Mexican Beef Eoll. —One pound of finely chopped lean beef, half an ounce of butter, one beaten egg, two tablespoonfuls of cream, one ounce of breadcrumbs, prpper and salt, a- little, powdered allspice. Season the minced beef with pepper, salt and allspice, add the butter, cream (or gravy), and breadcrumbs. Form oil into a. neat roll, place on a well-greased tin,' and bake for about an hour, basting frequently. Before finishing, dredge the roll with flour, baste with butter, let froth, and brown nicely. Kemove from the oven,

drain away all the fat, and let the roll remain till cold. Custard Pie.—Some short c'rust, half an ounce of cornflour, two eggs, one ounce of caster sugar, one pint of milk, flavoring, slices of candied lemon-peel Line a soup plate with' short crust and decorate the edges. Mix the cornflour to a paste with a small quantity of cold niilk, and add it to the beaten eggs. Put the rest of the milk in a saucepan to heat with the sugar and any flavoring that is liked. When very hot, but not boiling, pour this on to the cornflour, etc.; beat all well together and pour into the centre of the plate. Arrange a few pieces of citron on the ton, and bake in a moderate oven for nearly three-quarters of an hour. Scatter sugar over, and serve cold. Crayfish llissoles. —Chop up a crayfish with spawn mixed in; add grated breadcrumbs, salt, pepper, a small lump of butter, and chopped sweet herbs. Make the whole into a paste with the yolk of one egg; shape it into little flat pieces, and fry them in lard or butter. Crayfish Creams —One pint of doublo cream, one crayfish, cayenne., and a little salt. Whip up the cream till it is very stiff, pick the crayfish and chop it up finely, mix it with the cream, add the seasoning, and fill small paper ramakin cases with the mixture. If possible, stand them on ice for an hour or so before dinner, and just before serving sprinkle a little crayfish coral over each, with a tiny sprig of parsley in the centre. Thin brown bread and butter should be handed round with these.

.Crayfish Cutlets^ —Take the meat from a boiled crayfish, and with two forks separate it into small pieces. Soak half a pound: of breadcrumbs in a gill of milk. Mix it with the crayfish and coral, adding a little salt and a fair amount of pepper. Make it hot, stirring it together for five minutes, aud then turn it out on a dish. When it is cold it will bo firm and solid, and can be cut into cutlet shapes. These are egged and breadcrumbod, fried to a tempting tint of brown, and served, leaning on each other in a circle. To renovate faded carpets, wash over with warm water, to winch a little ammonia has been added. 1 A lump of sugar put in the teapot 1 will prevent tea staining the damask, however fine, over which it may be spilled. Potatoes cooked in their skins are beautifully dry and flowery if a small piece is cut oft one end to allow the steam to escape in cooking. ' If a cork should be too large for the neck of a bottle, drop it into boiling water tor three minutes, and it will be found to fit quite easily. • 1 To wash brown holland overalls use bran instead of soap, and on no account use soda. Iron on the wrong side, and the material will look as good as new. • A 'sure way of telling if a cake is uell cooked is to lightly insert a skener in the' centre, and if clean when withdrawn the cake is.perfectly cooked. Home T made jam .will keep for years if a round,of white paper is cut the'size •of the jar, well soaked in strong vinegar, and-put on top of jam before tying down. . - -When skim milk is used for milk puddings a little, grated suet added to it will make the pudding rich and creamy and quite equal to one. made with new milk. Cold mutton can bo made delicious if cut in rather thick slices, dipped in egg and breadcrumbs, and fried ,a golden brown in boiling fat. Serve with nice brown gravy. To prevent bruises turning black pour some boiling water on a cloth or sponge, mid apply as hot as can bo borne; this must be done as soon lis the bruise, has been received. If a. piece of lard about the size of a nutmeg is added to the water in which any kind of greens are being boiled there will be no boiling over, and no stirring will bo required. To'clean painted walls, wash with a large sponge dipped, in warm' water, in which soda has been' dissolved, using always a downward movement. Change the water often. Wipe dry with waste or soft flannels.