LADIES' COLUMN.

Timaru Herald, Volume XIC, Issue 13397, 21 September 1907, Page 2 (Supplement)

LADIES' COLUMN.

A- WOMAN PREACHER. To Miss Geitrud von' Pef/.old belongs the, distinction of being the 1 only woman "clergyman' in England. She is Minister of the. Five Christian Church. Leicester, and perforins all the regular dirtier? of a clergyman of that denomination. Miss von Petzold is the daughter of an ofiicev in the Gveman -Army. She studied at St, Andrews and Edinburgh, where eh? took her J.LA. degrees, and to prepare herself for the. ministry took a, course of Theology at Manchester' College. Oxford. WHERE WOMEN RULE. Women are in virtual control of the town of Fiona, in the canton of St. Gall. Switzerland. Tha men 'of the town recently petitioned' for the opening of a cafe,_ but the women organised a counter-petition, and declared that the'''granting' of the license would lead to disturbance. Thereupon, the authorities .refused the license, and by way of reprisals the men of Plona frequented "the cafes in the neighbouring villages, and returned home very late at night. The women of Plona then petitioned for the establishment of a cafe under their management, and promised that it would be closed at an early hour each night. The petition was granted, and the cafe has proved a great financial success.

A QUESTION OF COLOURS. White makes a woman look innocent, winsome, and classic. Clear-white is for the blonde, cream-white for the brunette. " Black suits the fair," a poet tells us. It is the thinnest colour a stout woman can wear; indeed, the woman who''wears, black to best advantage is she who is stout and has black eyes and black hair. A subdued! shade of blue',, heliotrope, and olive-green,..with black, of course, are the colours ' under which flesh seems ostentatious, while Wedgwood-blue, pale grey, and almost every .shade of red' a re to be avoided. Mauve and the higher ehades of .green are the two colours that in decoration about .th? throat and. shoulders are especially helpful in diminishing the effect of flesh. \ LOVABLE GIRLS. Tha most lovable girls in the world axe these with- a sunny disposition. Some penpie like, the quiet,, thoughtful girl; others like ths girl who is .perpetually vivacious and bubbling over with ..spirits. " But everyone, likes the girl with the cheerful, sunny disposition. -.,-... . The only trouble that the sunny-tem-pered, girl;'has. is. :the outcome of her "popularity. ', Everyone' "'• wants to talk to her and l ;be in her compiany. Young men are attracted to her without effort on her .part, for her character shows itself so. plainly in her actions that young- men are so delighted at the ch'eeriness and. "sympathy of her nature that they aire drawn to her at once. For every reason, then, the girl • with the sunny disposition, who smiles awav tha troubles of life, is a; favourite. And, what is more, old people are just as charmed by her as are those .of about her own age. She seldom, if ever, becomes an | " old maid." !-> BEST AND RICHEST YEARS. Diane' da : Poictiers was thirty-six when she won the heart of Heiiry II.'; The King was half her age, but his devotion never changed. Mdlle. Mar was most, beautiful! at fortyfive, and Mine. Recamier between the ages of thirty-five and .fifty-five. The mast lasting and intense passion is not inspired' by the two-dtecade.;beautiei?. ' The old saw about sweet seventeen .is exploded- by the"truer knowledge that the highest beauty does not dwell in immaturity. For beauty does not mean alone th? fashion of form and. colouring',.'.-as found in the waxen doll. / The dew of youth and a complexion of rßses sometimes, combine in a fact that is unmbving and Unresponsive, as though lacking utterly the life, spark. ' ." ,'

I A woman's best and richest years are from twenty-six to forty. In the course of years, however, a time arrives when the coming of age must be recognised, when the muscles begin to relax, the'shin-'to lose its polish, and. roundness and softness give place to angles. Contentment and good' tumour will still outrival all medical inventions as a preservative of youth. ,A woman, beautiful irr all else, but wanting mirth, will grow old,, som% thin and sallow, while the 1 merry, fun-loving' woman will be fresh and sweet, despite life's happenings and sorrows. ENGAGED COUPLES. Don't ask her to enter upon a long engagement. If you have no reasonable, prospect of being able to marry within a limited period, leave her free, however much you love her. Don't put off; giving her an engagement ring. till you can buy a Very expensive one; a, nice "girl values the gift for the sake of the giver. Don't, however much in love, you are, show it in public. Don't begin to criticise* your mother-in-law and endeavour to mould her to your own ideas'. Remember, only one member of the family has consented to many you. Don't spend more,than you can afford on your, honeymoon, or your home-coming will see you plunging into debt. Don't forget, if you have no private in- I come, to insure your life before marriage.

Don't consent to secret engagement; such, an understanding never brings happiness.

i Don't, if he takes you with him! to choose your ring, draw his attention io the jewellery beyond his means. Don't'bother your family too much with tlie presence of your fiance or his virtues ; your sistens, and even your mother may get tired of him and his perfections. Don't choose very costly bridesmaids' frocks; they are a great tax on a girl with a small dress allowance. HINTS AND RECIPES. A Delicious Sauce. —Mix six shallots, finely cut with two sprigs of parsley. Place these in a saucepan. with half a pint of gravy or broth and boil slowly till the shallot is quite tender. Before removing from the fire add a teaspoonful of vinegar, with pepper and salt to taste. This is a tasty eauoa that is excellent with made dishes. Whole Wheatmeal Scones.—lnto one pound of wholemeal rub half a teaspoonful of salt and three ounces of buttetf and enough milk to. make up with dough, roll out half an inch thick, cut into rounds with a- pastry cutter, and 1 bake for forty minutes in a moderate oven. Serve hot, split and buttered. Savoury Meat Cake.—Take any sciaps of lean meat, and' chop it up very line •with an onion previously boiled till tender. Measure the meat and onions, then take

the same quantity of breadcrumbs, and eoak them in stock; mix all together, add peppsr and salt to taste. Butter ;i pudding dish, pour in the mixture, lay email pieces of beef dripping on the top, and bake in a quick oven. German Pastry.—Beat up two eggs and two ounces of "sugar, using a. wooden spoon, then ad'd as much flour as the .eggs will take to make a paste. Roll this out on a floured board, cut it into very thin strips, and cook them in a. large pan of boiling fat. Take them out when they are a golden colour, drain them thoroughly, "sprinkle th r m with sugar, and serve hot.

! Minced Mutton.—Remove all the skin and fat from a cold joint of mutton and' chop the meat very finely, dredge it thickly with flour, season with pepper and salt, add some good gravy and a small. . puce of butter. Stir this over a slow fire while it heats llnough. but on no account must it boil. Make a wall of mashed! potato on a hot dish, turn the mince into the middle, garnish with pickles, and serve at once. Sandwich Pudding.—Cut, as many slices of stale bread an a, large pie-dish will hold', lightly biUt.jT them, and cover each with jam ; arrange thesa in a buttered pie-dish to within an. inch of the top. Beat two eggs till quite light and frothy, add a tablespoonful of caster sugar and one pint and a half of milk; pour, this over the bread and jam, and let, all soak for an hour, th;n bake in a moderate oven. Serve hot. To Make Coffee Quickly.—Put two heaped tablespoonfuls of freshly-ground coffes into a jug, and on it pour about half a pint of perfectly boiling, water. Stir / all together, and stand 1 on the stove with a cover on th? jug for the coffee to settle. After a few minutes add about a tablespoonful of hot water. Stand a minute or two more, and pour off steadily into* a. clean jug. The beet coffee I ever had was made by a foreigner in this war. To Clean Gilt Picture. Frames.—Mix by frequently shaking: a little soft soap (about as much as will rest on'a shilling) with half a pint-of. rain water, which has been previously boiled. Now add a wineglassful, of spirits of hartshorn, and shake the whole well up together. Apply the compound carefully t with, a soft camel's hair brush, and, after allowing it to remain for a minute or two, wash it perfectly away with plenty of clean water. Dry the frame in a draught.