WOMAN'S WORLD.

Oamaru Mail, Volume XVIII, Issue 12070, 25 October 1913, Page 4 (Supplement)

WOMAN'S WORLD.

No Confetti. To discourage the practice of throwing confetti as newly married couples are leaving the church, the rector-of Liss (the Key. O. S. Watford) states in the parsh magazine that whereas it has hitherto been the custom to give certificates at the time of marriage without -charge, in future the certificates will have to be paid for at the legal rate in cases where confetti has been thrown in' the churchyard. The fee for a- marriage certificate with stamp is 2s 7d. . Black Babies. The negro baby when it comes into the world presents a delicate pink color, the second day it is lilac, ten days afterwards it is the color of tanned leather, and at fifteen days it is chocolate color, says Family Doctor. The coloring matter, which lies between the layers of the epidermis is semi-fluid, or in the form of fine granulators; in the Indian it is red', and in the Mongolian yellow. It is influenced, not only bysun and by climate, but by certain maladies, and the negro changes'in tint j list as the white person does. Shaped Like an Egg. "Fashionable ' woman is becoming more and more like an egg," is the dictum of a wedl-known Paris fashion artist, the Mail says. ' "The latest modes all tend in the same direction of reduced shoulders and enlarged hipline. The w-oman of to-day is proving the. truth of Schopenhauer's statement that 'woman is an animal with narrow shoulders and large hips, ma<le to bo beaten, well fed, andl kept a prisoner.' Woman with her bare shoulders, swelling tunic, and draped skirt-looks for all the world like an egg balanced on the big end.", . "Tango" Evils. The medical faculty has discovered that over-much "Tango" is disastrous to. humanity—to women in particular. The fiat has gone, forth that the only way to neutralise its' evil effects is to remain'for hours in a position such that the feet aire higher than the head. At Deauville, says the Paris correspondent of the Daily News -and Leader, enthusiastic young ladies have been seen already piling up cushions for their weary feet to rest upon. Hotelkeepers are preparing to have railings fixed around, the salon

To Pay for Hospitality. People dropping in .to dinner and 'the consequent .extra cost of living has •caused an.'epidemic of pawning in Kansas City. "People should stay at home, and not burden their kin when the high cost of living is paramount with mast folks," said Mr Ralph Pery, manager of the Kansas City Municipal Pawnshop. No fewer than a. dozen persons, says the Express New York correspondent, have pledged their jewellery within two weeks, according to Mr Pery, because relatives and friends who have been visiting them have caused' grocery and butcher's bills to. mount so high that more money was necessary. Colored Velvet. Velvet has lost none of its charm for late autumn a-ndi winter wear, and already I have seen (says a writer in The. Lady) some exquisite models in colored velvet. A deep bronze-green, slightly ribbed, hailed from Vienna, and here the high-w.aisted coat had a set-on basque, long behind, and forming two short points, in front. The upper- part fastened at the TVaist with two. buttons only, leaving a long narrow opening above. Here a pale ochre satin formed a plastron with a pointed collar "turned out .over the coat, the sole decoration of the vest being small jade buttons' and a neat green cord round the edges. Another toilette of deep amethyst velvet had an extra long basque to ift rather loose .belted coat, and a short skirt opening each 6ide over a. plisse frill of dull satin, this only visible when the wearer moved, and having the appearande of a petticoat.

A square, collar of pale mauve cloth nearly covered- with dark braiding and some charming enamelled buttons gave distinction to this gown. The Trend of Dress, Not since .the Directoire gown took the world by storiii bus there been such a season as tho present for startling novelties in dress. The very latest is the watch-garter, shown at one of our West End theatres. Will'the fashion become general? (asks a writer in the Globe.) The garter, in question is worn immediately below the right knee, and the gown is so""arranged as to leave it and the rest of the limb distinctly visible. This is not so startling as itwould have been even a month ago. .Slit-up- skirts have accustomed us to revelations that would once .have been regarded as, to say the least of it, highly indiscreet, one might even say, indecorous. In fact, some people do say it. Hosiers and shoemakers'benefit by the sudden publicity given to the lower limbs. Smart shoes and stockings are in demand, and are more often bought than in the days when they -occupied a. modest seclusion. These tradespeoples may disapprove, but their exchequer benefits. "The jingling of the guinea, helps the hurt decorum feels." Dress Made in 20 Minutes. For a. bet six midinettes belonging to a famous Paris dressmaking establishment .have--cut out and made a fashiona.ble dress during a, journey of twenty miinutes in a "tube" train. Tho dress was of pink chiffon, and designed in tli'e latest style with- draped tunic and lavish ornamentation. The design was only submitted to the midinettes as they got into the- train. As soon as the train began to move the six girls fell to work. They had drawn up a very elaborate- schedule beforehand, and! each had her particular task set out. ' One of them made one sleeve, ! another the other, another the bodice, and the'foiirtb the skirt, while the fifth and sixth put on the hooks and eyes and attached 1 the trimmings. As the conductor called out the name of the last station -but one on the- twenty minutes' journey the dress, says the Mail correspondent, Vas -all but finished. Half-way through the. last tunnel the final stitch was put in, and as the train drew np at the terminal station of the line at the Porte df*. Clignanoourt the girls jumped up from their seats and held out the finished dress with a shout of triumph.

Evening Dress in Tram Cars. The Hagley Road tramway through Edgbaston, Birmingham,- which covers a. distance: of over two miles ■from the Five Ways to the King's Head Hotel, is now •in use. As a result of an agitation bj- the women residents- of Edgbaston,. who objected to having to sit, when dressed for concerts or parties, next' to workmen with dirty clothes, it lias been decided to 'run -a- service of first-class cars at higher fares, similar to that provided on one route in Liverpool. It isi expected that the firstclass cars, which will be of a more luxurious type, will be.rim.ning in ab,out sis weeks. Passengers'. will. tie .allowed to use the tops of these- cars at the ordinary fares. v -:[ The Popular "Tango." The much-discussed dance, the Tango, is to be the dance of the coming j season. So says a writer in the JEyening Standard. The turkey-trot, 'the bunny-hug, and" even the waltz . are dead, and anyone who wants to, dance' this winter must' acquire the. Boston, ■and the Tango, or join the 'ranks of the wallflowers or the bridge players. . A West' End dancing master told a repre-, •sentative of the paper that "the waltz is dead. Like the polka, it has disappeared from aJI the best ballroom programmes/ The masses will! still waltz, perhaps, but the; Boston and the Tango are the da-nces of'the.'future for the upper classes." ..In reply to.questions, the expert declared 'that the Tango, as danced' in the ballroom, is not improrier, but is a slow and stately dance. "It is tjhe most beautiful dance '

invented since the minuet. It is full of fascination" for those who can dance it." Hellenic Renaissance. To irish that beautiful, young, and well-made women should modify their dress so as to suit the elderly and the misshapen is to fall into the- error so common in our schools of sacrificing in a large form the clever boys and girls to their duller companions. As Miss Frost justly points out, the world (surely not our Engliish world alone) is passing through an Hellenic. .Renaissance. For many years our scholars, our archseologistej and our art critics from Ruskin onwards have dwelt on the beauty of the Greek form, have rebuked us for not striving to imitate its lines. Now that we do, lo! the outcry. Yet the beautiful girl who wears the modern, well-cut, close-fitting skirt, which reveals her long and shapely limbs, does resemble the figures on archaic Greek vases (not those of Bacchantes only, but the wise Athena, and tho stately Hera, or Demeter, the sad mother, and Persephoiie he,r daughter, the most perfect type tllis of gentle 'and modest maidenhood as yet created by art). The robes that follow the fuller line of the hips and gradually decrease towards tho ankles are true to the human form and also convey the effect we so admire in the statues of Egyptian queens and priestesses, or in the famous maidens of the Acropolis Museum. Yet eritics'carp and grumble as in the days of the inhuman crinoline!— Mi's Arthur Strong, in The Times.

RECIPES AND HINTS. Vegetable Soup.—lngredients: 1 carrot, 1 turnip, 1 pine stock, J pint milk, pepper and salt, 1 teaspoonful barley flour. Method: Cut up the vegetables neatly in cubes and strips, cook them in the butter for five minutes. Add the milk and barley-flour, also seasonings, and serve hot. Vienna Steaks. —Ingredients: Jib lean veal pieces, -Jib lean beef-pieces, pepper and salt, 1 teaspoonful chopped onion, 1 teaspoonful parsley, 1 egg. Method: Mince the veal and beef finely, season "with salt and pepper, add also the chopped onion and parsley. Mix these together with the egg. Turn the mixture on to a flat dish. The mixture should be about Jin thick. -Cut- into round cakes with a cutter-, flour these, and fry them. Arrange daintily on a not dish, and decorate with parsley and serve with brown sauce. Ground Rice Meringue.—lngredients: i pint inilk, 3 tablespoonfuls ground rice, 2 eggs, 2 tablespoonfuls sugar, flavoring, loz butter. Method: Boil .the ground rice in the milk until it is thickened. Add the sugar, flavoring, butter, and yolks of eggs. Beat the whites stiffly and slightly stir these in the .mixture. 'Place in a buttered piedish, and, bake in a slow oven until the mixture sets and is very slightly browned. ■

Irish Stew:—lngredients: lib lean neck of mutton, salt and pepper, 3 or 4 onions, 3 or 4 potatoes, flour for thickening, chopped parsley. Cut up thevmeat in neat pieces and place in a. casserole or stewpan and cover with .'water or stock.,; Simmer gently for an hour. Prepare vegetables and place them on top of the mutton. Cook until the vegetables are ready. Dish on a hot dish, placing the onions and potatoes round the outside of the meat. Sprinkle with chopped parsley. Thicken the gravy and serve in. a tureen. If a casserole is used the stew is served in this. A serviette , should he fastened "daintily round the outside of the casserole. Braised Sheep's Tongue.—lngredients: 2 sheep's, tongues, 1 turnip,'l carrot, salt and pepper, 1 hard-boiled egg, 3 or 4 rashers of bacon. "Method: Place the carrot and turnip cut in. pieces in a casserole or stewpan, and on these place the tongues, previously washed and trimmed Cover with stock or water. Simmer very gently for two hours. Have ready the egg, hard boiled, and the bacon crisply curled. To dish, remove the skin from | the tongues, and place these on two i

rounds of toast, arrange the hard-boiled egg', cut in slices round these, and also the bacon. Sprinkle with. a little parsley, and the result is a most pleasing dish. The liquid, in which the 'tongues were braised could_.be- thickened with a teaspoonful of flour and served as a sauce. The vegetables, too, couldi be served'separately. Baked Custard.—lngredients: $ pint of milk, 1 egg, 1 tablespoonful sugar, a few drops vanilla. Method: Grease a. piedish with butter. Beat the egg and stir in th© milk, add the sugar and flavoring, and bake in a very slow oven until nicely set and slightly browned. Serve with stewed fruit. Custard must never boil, or it will curdle.

. Apple Snow. —Ingredients: 2 apples. j 2oz sugar, 1 white of egg, 1 sheet of i gelatine. Method: Peel and cut up the ; apples. Stew these and beat into a ! pulp, add the siigar, and allow to cool. Beat the white of the egg to a stiff froth. Stir the apple mixture into thjs and continue beating until the whole is frothy and white. ' Pile up in a glass dish and -serve. If the weather is warm a little gelatine dissolved in a tablespoonful of water and added will make it set firmer. Bread and Butter Pudding.—lngredients: 2 rounds of stale bread and butter (thin) § pint milk, 1 egg, a, few currants. Method: Butter a piedish and place the bread and butter .'n layers in a dish. - Scald this with half a teacupful of boiling water. Allow this to stand a minute, and- pour off the water. " Beat the egg,' add the milk, sugar, and flavoring. Pour this over the bread, and add a few currants Bake in a very slow oven until set and slightly" browned, about ten to fifteen minutes. This pudding shbuid be served immediately it is ready, | otherwise it will sink and lose its I lightness. Scalding the bread ensures a light pudding. Macaroni Cheese. —Ingredients: ,2oz macaroni, J pint milk, loz flour, loz butter, 2oz grated cheese, 1 egg, salt and pepper. Method: Boil the macaroni in salted water for ten minutes. Prepare a sauce by boiling the milk and pouring this on to the flour, smoothed free from lumps, with a tablespoonful of cold milk or water. Add the butter and salt' and pepper. Stir until thick, add half the cheesa and the strained macaroni.. Place this in a buttered piedish, and add the remainder of the grated cheese on top. Bake, in a moderate oven until nicely browned. Serve with sippets of toast.

Most people know that the putting of a stone marble in a kettle will prevent furring, but do not bring that knowledge to bear'when .it is a question, of boiling milk, porridge, custard, sauces etc. A large .clean marble obviates to a great extent the necessity of stirring these things, while cooking. See that the eggs are new laid beforeattempting to preserve them. Assure.! of their freshness, dip each egg in melted mutton suet, then wipe off all superfluous grease, and set the eggs small ends upper-most in a box, and wedged close together. Cover each layer of eggs with sawdust or bran, or, better still, fine sand; nail' down the lid to exclude the air. Thus treated, eggs will be equal to new laid eggs after long Itee'ping. Ironmould stain's spread in any fabric they come in contact with in the wash. To remove them, stretch the stained part over a basin nearly full of boiling water, so that the steam may penetrate the fabric ,and apply with a feather a, teaspoonful of lemon-guice. When the marks disappear dip the material well into the hot water; afterwards rinse thoroughly in cold water.