LADIES GOSSIP.

Otago Witness, Issue 3470, 14 September 1920, Page 50

LADIES GOSSIP.

CHANCE IN STAMPS. In France the scarcity of small change has for a good while been acute. Instead of money change people have to accept small values in stamps. Even the conductors in 'buses and trams give passengers their change in stamps, though. they will not accept stamps themselves. THE CARAVAN HOME. In England a caravan tour has long been a pleasurable way of spending a summer holiday. It is now suggested that caravans should be utilised as a way out of the difficulty of finding house accommodation. A thoroughly well equipped caravan may be bought for £225. YOUNG CHILDREN IN CROWDED PLACES. Do not, if possible, take young children into crowded shops or other crowds. If this rule was kept much illness would be avoided. Little children, are more susceptible to infection than older folk. Then remember that in crowds tiny children are smothered in among the skirts of grown people, just the way to breathe in germs of colds and worse complaints. The younger the child the more serious is the danger; often an apparently slight illness wiirieave serious after effects. ( HINTS AMD SUGGESTIONS. Meat containing a good deal of sinew should be soaked in a little vinegar before cooking. To remove fat from hot soup pour the soup through a cloth that has been saturated with cold water. . To prevent water from collecting at the bottom of a vegetable dish place a piece of stale bread in the dish. This will soak up all the moisture. _ A copper will not rust if it is coa-ted with soft soap after the water is emptied. The soap makes the nest lot of water soft and ready for use. Before- putting knives away rub the blades with a little mutton fat or vaseline and roll them up in brown paper. This will prevent them from rusting. To prevent the skin from discolouring after a fall take a little dry starch, moisten it with cold water, and lay it on the im'ured part. The lightness of batter puddings will be improved if two teaspoonfuls of ground rice are added to the flour before mixing. Coal will be improved in heating power if a little saltpetre or soda, dissolved in water, is sprinkled over it. Sandpaper the soles of children's new shoes before they are worn. This prevents them from slipping on polished floors. White or light-coloured paint that has lost its gloss owing to continued wiping or washing can be renovated by rubbing lightly with a little white or cream furniture polish, which should be left on for a few minutes before being polished off. To Make Good Omelets. Few Englishwomen (says a writer in. the Daily Mail) seem to make the delicious omelets achieved by their French sisters, possibly because they do not realise one or two important points. 1. A special pan, usually made of metal or enamel, should be kept for omelets, which, should never be washed. To clean, warm it, rub the inside with salt, and wipe, first with paper, then with a cloth. 2. The fire should be bright and clear, but not too fierce. If gas is used it should not be turned on full. 3. Fresh eggs must be used and should be stirred only long enough to mix the whites and yolks well. The whites and yolks should not be whipped separately. A dessertspoonful of milk or water added to the eggs makes the omelet lighter. For savoury omelets add salt and pepper, chopped parsley, and herbs. For

sweet omelets a pinch of salt and one teaspoonful of sugar are added to an omelet made with two or three eggs. 4. Do not try to make too large an omelet at first; use only two or three ewgs until you have had some experience. 5. Use fresh, not salted, butter for the pan. Half an ounce should be sufficient for two eggs. Heat it before putting in the eggs. 6. An omelet must never stand, but should be served directly it is cooked. It should not take more than five minutes t;o make a simple omelet, which ought to oe flaky ond moist when cooked. To Cook a Savoury Omelet.—Make the butter hot in the omelet pan, stir up two eggs until well mixed, add a pinch of salt and pepper and one dessertspoonful of chopped parsley and one teaspoonful of chopped herbs. Mix weili, then pour them into the pan;' shake the pan with the left hand, and with the right stir the contents of the pan in the centre, slowly at first, then a little faster. Before the centre is properly set loosen round the edges with a knife and turn the ©melet over from the handle of the pan towards the front, so that it is doubled exactly in half. '. , To Dish.—Hold a hot oblong dish in the left hand, loosen the omlet all round with a knife, bring the outer edge of the pan close to the centre of the dish, and turn the pan upside down. The omelet should slip out on to the centre of the dish. Kemove the pan quickly.