Ladies' Column.

Timaru Herald, Volume XIC, Issue 13337, 13 July 1907, Page 2 (Supplement)

Ladies' Column.

Mfil.T'A AX:> PATH. A Loudon pr-*>.-r .-ays tha*. sine*- M-.-lb.-Ts couo-iv-L ot it:-.;*.* lu-r caiv.r has b.-.n on:lo:.g icru-.-* (■* cur.tiiir.iiii.- triumphs. England. Am-fica. and o::i.v i-:-'-v. Au-ira:ia — all have yi-.-ldt.-d .« ::..- (hum of thai, wonderful voiiv. At th- ».-v.----.it d;,y mi." stands ai.si.h-u'y ;•:'.-.*-.• a;:-: -.viUii-nr a rival ■*Y?.*t"wa*:- i<> I;*'''-'-. I si:p*!.-.s---.'" wys Ma-.lr.n-- Patti. ** t:.-w ! have iji.uiag.-d to reach the age of-sixty-foiSi* wiihnnc appearing too much dam-i-ied'.' Well, i have done nothing :■; ail. I'p it- forty 1 r.ima-i ir.y----s-eii in r-.-,:h'in*r. v.nd ate •'•■ nd lived £5 I chose. Aft;-r forty, however. 1 took to a comparatively strict way of living. Since *h:-n I have ea'ten no read meat, and hav--.-cirunk only white win;- and soda. When f feel weak"a gla-*-*-. .-f champagne picks me up. 1 never touch spirits or liqeuis. I alwavs sle-.-p with the window wide open in •=unnuer. and partly open in winter. A severe hygi-ne :tud an elaborate toilet before bid" are absolutely necessary to .any woman who dots nor want to get fa*; . This is- mv onlv secret in health." " HOW SOME MEN DRESS. A New Zealand girl, who is now in England, and who is gifted with great powers of observation, has written some graphic descriptions of male attire (says the Fielding Star). As they should be of interest to°the many men who purnse this letter, I will five a few of her notes on the garb of university mon. Oxford to begin with : Sky blue shirt and soft white collar. Th> .-.hfrt vrxi flecked with given, puee coloured tie, with primrose stripes, knitted red and black waistcoat, olive green suit.. troiiseTS turned up three inches at- the bottom, black socks, with many blue clocks-, and yellow shoes, a green handkerchief. Paisley pattern, worked in red and blue, with a wide blue' border I The Cambridge man called on -as next day. He wore a claret-coloured suit shot with purple. If yon look in the Ladv. - Februarv blouse number coloured plate, vrm will find the style of his sleeves —narrow, turned-up cuff, profusely trimmed with buttons: white cloth waistcoatwith vellow stripes, and three buttons undone." The r.ne-button craze has quite gone out. Majenta socks*, with inch-wide stripes running round. Boot*- have quite gone out since high-art socks came m. Perhaps is is rather an indelicate subject, but is ; is neeessarv to mention that suspenders mustbe worn to prevent any misunderstanding as to the width of the stripes. This resplendent creature crowned everything with a perfectly round bowler hat. crammed well over both ears. MARVELS OF THE LAUNDRY. Scientific shirt-washing on a huge scale was demonstrated at trie Laundry Exhibition, opened recently at the. Agricultural Hall (says the London ' Daily Mail'). To th? tender mercies of one machine mors than three hundred shirts were submitted at one time. Otlir-r machines took the shirt* and dried and ironed them with scientific accuracy. If the laundries have not learnt how to prevent the loss of buttons*, they are at least learning how to put them on again. One feature of theexhibition was a show of machinery for darning, sewing, and repairing. Many laundries now undertake to prepare all linen sent to them, and machines have been invented which will make "as good as new" any torn curtains, table-cloth, or muslin dress. THE VALUE OF REST. " Lady Evelyn,'' in " The Reader,' giverLady Ward's recipe for keeping young: " Roses are Lady Ward's first love amongst flowers, and the new shade of blue, called by some people hyacinth, and by herself electric, is her favourite- colour for day dresses. At night Lady Ward often wears white, and she is very fond of threading black velvet in her dark hair, above which it is dressed extremely high; in front, n, la Pompadour, a white osprey waves. Lady Ward's recipe for keeping well and fresh amidst the multitudinous enjoyments of the colonial visit was to rest as often as possible, in a comfortable, becoming teagown of the kimono type." HAIR MADE OF GLASS. The enormous feminine demand for artificial coils and toupees is leading to a famine in human h.-.ir. Formerly Swi-*s. German, and Hungarian girls supplied the world of fashionable women with luxuriant tresses of all tints. But the Governments of many countries are- now making it illegal for, a girl to sell her hair, or for an agency to buy it. The supply in consequence is running short, and th< prices of real hah- are trebling. A series of successful experiments point to spun glass as the most' effective substitute for human hair (says an English paper). Wigs made from spun glass are wonderfully light and fine, and the texture soft and beautiful. It is easy to produce any shade desired, while cctTs and waves can be manufactured at will to suit the fashion of the moment. The imitation is so realistic and true to life that it is impossible to detect the difference between it and real hair grown on the head.

VEGETABLES FOR HEALTH. It is. unfortunately, a notable fact that vegetable-growing is> much neglected by the large majority of farmers. Bread, meat, with potatoes, seem to sati?y most of those engaged in rural pursuits. Statistics show that clergymen and gardeners .attain tha greatest age. and enjoy the best health; undoubtedly the longevity in these two classes is greatly du;i to gardening and its productions; and the effects of these are doing wonders for the proper enjoyment of mankind. Gcod vegetables, fruit, and pure water and air are of the mo.<t vital importance: and, in fact, with these alone, it would be difficult to destroy life. It is an accepted theory that a diet consisting mainly of animal food is not conductive to good health, particularly in the caw of children. Radishes, mnstard and crew, lettuce and spinnach are all easily grown, and as purifiers of the blood cannot be surpassed in early spring. The latter vegetable is so highly esteemed for such purposes that it is call-id the "broom of the stomach.'* All that is required in the culture of vegetable* is deep tillage plenty of manure, and s:cr.re fencing, coupled •with a practical knowledge of the sabjsefc. One quarter of an acre, well managed, would provide a large- family with an ample supply of wholesale vegetable.* all the year round. S'ahafy and scorzonera are dainty vegetables recommended to those who suffer from biliousness. Carrots and parsley are> powerful diuretics. Spinach ha:- a direct effect upon the kidney-. Asparagus and Seakale enliven th:- Wood, and keep it pure. Celery acts admirably upon the nervonsystem, and i« a cure for rli.umatiMii and neuralgia. B : ts and turnips art- «x----nellent appetisers and blood-cleansers : likewise is enbbag ■ : 1 I'm-, and <-ucumh. ;• -■ are cooling in their effect upon the fty.-'cm, —for the- former is said ti> tine jaundice effectually. Onions, g-tr'ie. Itrk?. and f!i->'-lots\ all of which av. similar, pfss.-ss medical virtues of :• marked character, simulating the eircalatorv sy. t in and :h consequent increase of the saliva and rh.- satiric juice prnmiitiii!- di::e:ti<)ii. I! >d or ion; are an exeelh tit dii'r. tic-, and tli- white ones are r<"comt:K"jd -1 t>> be --.'K.n raw at* a i-.riifely for insomnia. They are ;■; tonic and x\v L ib ioe -. ,\ .-<>rn> made from onion* !:■■ '-.v-jard -d a- mi •-."..■-■tl'itt rV-vior-atiw iii dehili!- of th- -ligi-.-liv ■ t r.-an-. Watercre---. -udiv . sa'-afy. and cress, anil -U- t<.e.:e.c. ::; ■■ i:M.e.-r liv r

nips are very nutritious and fattening. Orapes arc almost as good as quinine-- for malarial troubles. Pineapple relieves a. s.:iiv throat, whilst tin-, juice- of lemons is a va'uabU- drink. A cabbage'leaf placed inside the hat in Minima- will keep the head cool and easy under the influence- of a burning sun. CARD LEAVING BY CONTRACT. The rush of modern life is lining felt to such an extent by even the world of fashion that lime cannot be found for such little social amenities as the personal leaving of visiting cards at ih.- houses of lYicndx and acquaintances. Formerly the woman of fashion found that she could manage thL; task herself. Then the help of her own pc-rsonal servants had to be culled in. Now the stationer undertakes "the whole business of card leaving at a merely nominal sum per iCO. so that the .cards need never even be sent to their owner. A list is made out. and there the responsibility of the fashionable lady ends, as far as calling on her friends is concerned, the eards~being left by a perfect stranger to both visitor and visited." The whole buri-n-ess of card' leaving has become thoroughly organised, and is now a well recognised occupation. The card leaver is no ordinary ]>erson of the bill distributing type. He is a man well dressed and thoroughly versed in the rules of etiquette. He must know the proper hours for calling. With his little parcel of cards', all in enveloj>£(s and addressed but not sealed down, he '* calls" and presents the card. This having been done, he returns the empty envelope to the stationer, as an indication that the card has l»:-n lift. If the person calk-d on ha.: kit or removed away, a note is n:.;-i- < a :hc envelope, and the card returned in it. . HINTS AN"!) RECIPES'. ' To clean » copper lu-ille-. cut a lemon and dip it in salt, an.! rub over the kettle with it. Th? kettle should afterwards be carefully rinsed with cold water and given a< final* polish with a- clean, soft cloth. After doing dirty work, do not at once. v.-a**h the hands in water. First, rub a. little grease well into the skin, mors especially in -dirty parts. Mutton fat is ■excellent. Then wash in the usual way. The' grease loosens the dirt, and hands treated this way will nevetr .become ingrained with dirt. The- skin of a beetroot i« sometimes difficult to remove, but if, before peeling, the b;et is placed in a pan of cold water ami allowed to stay in it for a few minutes, it will come off quite easily. When mashing potatoes, add hot milk to them instead of cold. This .will keS-p them a. good colour, and make them " creamy " and appetising. A dirty coffee pot makes bad coffee, go tlie next time the coffee is complained of do not at once blame the grocer, but instead examine the. pot, and see if it is as bright and clean as it- should be. Fine darning on linen napkins, cloths, etc., can be far more easily accomplished if the hole is first of all tacked on trj a piece of dark brown paper. This forms a background for the threads, and maker the darn more even. It also prevents the hole from dragging out of shape. When cleaning knives, add a pinch of 1 rarbonate of soda to the bathbrick. This saves a lot of labour, and makes the knives -mich easier to clean. Fruit Puffs.—Fill old cups or baking cans to the depth of two inches with sliced apples, or any king of berries, and cover with a layer of sugar. Put in each cup a small lump of butter and completely cover the berries with a batter made of one egg, one pint effect milk, one and onehalf teaspoon baking powder and flour to make rather stiffer than for pancakes. Bakjt fortv minutes in a steady oven. ; Chocolate Pudding.—Stir together onjf fmall cup sugar, four tablespoons grated chocolate, three tablespoons corn starchi. beating all the time to prevent- lumpsFlavour and serve with cream. Apple Tapioca.—Pare and core in halve? ripe soup apples, 2nd cook slowly in is. granite pan to keep them whole. Whecn half done add sugar to taste and cook until clear and , tender in . the syrup. When done arrange in a glass dish and pour over them warm tapioca. To prepare the tap--ioca stir into one pint of boiling water three-tablespoons of quick tapioca, add two tablespoons of sugar, and boil till clear, takf ing care too keep from, scorching. Eat with cream. ; Red Raspberdy Pudding. —Bake a eomf mon cake, using less butter than usual; and when done and still warm split as for short cake. A s-ponge recipe is good, or any cheap cake. Have ready some raspberry jam, slightly, mashed .and i sugared to taste. Spread the lower half ■ of the cake, and then add tap-, top layer, ! covering again with berries. May be eater with whipped cream or plain. Peach Custard.—Slice ripe peaches in a glass dish and sugar them well two hours before they are served. Make a boiled, custard by taking three eggs, one and onehalf pints sweet milk and one -tablespoon corn starch and one cup of -sugar. Boil after thoroughly beating together in a double boiler till thick and smooth. Pour over peaches and serve while slightly warm. Plain Custard.—Beat together five eggs, one quart- sweet milk and one and one-half cup of sugar. Sprinkle the top slightly with grated nutmeg or. cinnamon or flavour with vanilla. Bake one hour or serve, warm. Plum Pudding.—Fill a deep baking pan to th? depth of -two inches with reeded nlunis*, well sugared. Dot with bits of butter, and put over the top a thick, rood light biscuit crust with hoh*s for the steam to escape. Bake forty minutes and serve with the juice from canned plums or cream. This is good pudding when canning is going on to use up the surplus inice.