ANSWERS TO CORRESPONDENTS.

Otago Witness, Issue 2565, 13 May 1903, Page 61

ANSWERS TO CORRESPONDENTS.

Belle.—(1) Serviette is more generally used, but many people, regarding it as vulgar and affected, have gone back to the old-fashioned "table napkin," on the same principle that in these days one would sooner be called "a •woman" than "a lady." (2) No, I think not; but any smaller articles, such, as handkerchiefs, f>re usually done as a matter of courtesy. She would make her own arrangements for the rest. (Mrs C. C, Fairfax.—l think I must have received a letter not intended for me, as it is addressed "Cecilia" (a much prettier name than "Emmeline," by the way), and besides enclosing a photograph of yourself and grandson, refers to a former letter. I therefore shall return the little package, but desire to express my sincere admiration of your energy,, pluck, and good sense. I wish there were more women- whose health and Bpirit enabled them lo follow your example. Sixty-five, a great grandmother, and doing a 50-mile ride on a bicycle with ease and •pleasure! Wonderful! Jnquirfr.—(l) One of your own cards is left on the lady of the house; two of your husband's, one for her and one for her husband. (2) It is not necessary to leave your card on the daughters of the house unless they lead an independent life, and left their cards on you; their name written on their mother's card does not necessitate a separate one of yours. (3) Yes, certainly. Maggie, Arrowtowu, writes:—Dear Emmeline, I sec by ycur page that " Housewife" is in trouble about baking bread. If she follows my instructions she will have first-class •bread. I have been baking bread in a Shacklock range for years, with great success. First, knead up the dough in pans, and let it rise in a warm place for nearly p.n hour. Put it into a pretty hot. oven, and bake for a little ovpr an hour. Bread should not etart to brown till it has been in the oven about half an hour. The reason of its cracking on the top is because it is put in the oven to rise, and the hot oven sets the tops of the loaves and the inside forces itself through and breaks tho cruet. I generally hs.vo ono batch rising in a dish while the other is baking. If "Housewife" wishes to know any more regarding bread, I shall gladly let her kr.ow through : our valuable page.