THE LADIES’ COLUMN.

Waipawa Mail, Volume XIV, Issue 2712, 23 January 1892, Page 3 (Supplement)

THE LADIES’ COLUMN.

By Rita. LADIES* GOSSIP. \ffve. Frank J. Parker, of Chicago, who is at ebead of a women's dress reform club in that iy, is organising an exhibit!cm of the various forms proposed or adopted in feminine cosines, which will be on view at the World’s lir, 1893. Mine. De Metternich’s project of a great a-itrical exhibition at Vienna has now ad,Dced to a very definite stage. Mr. Henry ving and his troupe have promised to act in the titer. Salviui, Carlo Rossi, the Comedie nmgaise. Booth, probably Jefferson, Mme. fctti, and other leading artists have received ivitations, and have responded favourably, any composers have signified their intention > write for the exhibition. Johann Strauss i busily engaged upon a waltz to be played on ie opening day. Mrs. Mackay has recently shown to her Lonon friends, for the first time, the portrait [eiseonier painted of her eight years ago. The Icture, which is only about 12in. in width by Jin. in length, cost 3,000 guineas. It was not ; all satisfactory to Mrs. Mackay, who claimed iat the portrait made her appear much older i&d she really was, and that it was a poor ken ess. Moreover, the hands were painted om those of a model, and are neither the size or the shape of Mrs. Mackay *s. Such as it is, ie has finally decided to have it hung in her ondon drawing-room. Mrs. De Soysa, & Cingalese lady, has re«ntly received from the Queen permission to name the full rank of a Knight Bachelor’s jdow. It seems that the lady’s late husband, ho died of hydrophobia last year, was a iilionaire, and employed a very large proporon of his wealth in benefiting his countrymen, he Queen has heard of this, and has bestowed mark of appreciation on the widow which ill be very highly valued by the country. Olga Lewedow. who writes under the Turkish teudonym “ Guleare,” and “ Nigjar Hanym,” ;e beautiful and talented daughter of Osman uha. are the two poetesses of Turkey. Olga ,ewedow is by birth a Russian, and lives in oDstantinople. She is a constant contributor the Turkish paper, JMrdgiumani Jlakikat , id has translated many Russian poems into brki&h, of which the most successful are those Alexander Puschkin.

HOME AND FIRESIDE. Tomato Scot.—Three quarts of water, two eke, ilb. of barley, 2oz. of butter, pepper and It: time, two hours and a half. Put a pan i tne fire with three quarts of water. Wash te bailey, add to the water, and let it boil ently for one hour. Then wash and cut up nsll two leeks, and add to the barley; add so the pepper aud salt. Put a small pan on ie fire. Put into the pan 2oz. of butter. Let te butter boil until a nice brown. Put into ie boiling butter half a tin of tomatoes (or, ben in season, the fresh fruit), let simmer for alf an hour, stirring occasionally, taking care does not burn. When nicely dissolved add * the barley, ami stir frequently, or the barley ill adhere to the pan. Wh*n the soup has >iled two hours and a half from the inmiencement it will be ready to serve. How to Clraw a Cloth Riding Habit hk-v Muddy.—Put the riding habit into a lilof cold water immediately upon returning ome. Rub it lightly with the hands, and put into several clean pails of water till the dirt quite out, but never wring, for that quite toils the doth. When quite clean, it must be nog on a line to drv ; hanging on a chair mnples the cloth. tVhen nearly dry put it ither near the kitchen tire. After this brush . This method prevents the cloth from totting. It it c moot be brushed immediately, ave it in the pail of water till it is ready. Gooseberry Fool.—Stew 21b. of green gooaeprries with only enough water to prevent them torn burning, and when soft mash them iirough a tine sieve; add powdered white sugar a taste, and stir in gradually Lalf a pint of ream, milk, or equal parts of both. The fool lould be thick, and is eaten cold. Serve on a ass dish, with sponge cakes as an accompanist. German Cake.—One pound flour, one ani a Alt' teaspoonful baking-powder, ilb. butter, b. raisins stoned and cut in pieces, £lb. arrant*, three eggs, 2oz. citron and orange leel, a little nutmeg, half teaspoonful grated mon rind, a pinch of powdered cloves, and az.. moist sugar. Mix the baking powder loroughly with the flour, rub in the Dutter, dd the other ingredients, and mix with the rgs well beaten, beat for 10 minutes, pour ito a battered tin. and bake two hours. Rice Biscuits.—Sift 7oz. of sugar, then add d it fib. of the best ground rice, 7oz. of butter, oz. of flour, and mix it into a paste with eggs. 'wo are sufficient for this quantity. Mint Sauce.—Wash and dry a small bunch f fresh mint, chop it fine, and place it in a Mice tureen, with two tablespoonfuls of brown agar ; add sufficient vinegar to form % thin suce, and leave it till the sugar has dissolved, tint sauce should be prepared an hour before ; is wanted, so that the sugar aud vinegar may scorne well mixed. Rklishesfobthe Sick.—Fruit-juice Egg-nog. -Beat the white of one egg to a stiff froth. Add

of white sugar, then beat again, iext, add the yolk of the egg and beat again, ’heu .jdd a tablespoonful of milk, one of cold rater, and one of raspberry juice, or the juice f any other fruit preferred which is not tart noiigh to curdle the milk. Serve at once. !<emon-jnice Egg-nog. Prepare the egg-nog he same as above, only using two tablespo Duals of water, instead of one of water and one if milk. Then put in a teaspoonful of lemonnice instead of the fruit-juice. This is very lice. Egg Lemonade.—Beat the white of au gg to a stiff froth, then mix it with the juice if a small lemon, and a level teaspoonful of ugar. Add half a pint of cold water; stir hoxoughly and use at once. It will not do to etit stand. Lemon Oatmeal Gruel.—This is ipecially suitable for feverish patients. Rub me tablespoonful of fine oatmeal smooth in a ittle cold water. Stir into this three pints of wiling water. Cook until the quantity is ■educed to two pints. Let it cool and settle, ind then pour the clear gruel from he sediment. Add the juice of a lemon and sugar to sweeten. This may be eerved cold ir hot, but if served hot, it must be re-heated Jefore the lemon-juice is added. It will not be » good if heated after the lemon is put in. Beef Broth and Oatmeal Gruel.—Rub two Ablespoonfuls ot oatmeal smooth in an equal jnautrty of cold water, and stir this into a ]uart of boiling beef tea or beef broth. Simmer n a double boiler for two hours : then strain and season with a little cream. Beef-tea and Egar.—lf beef-tea is used, and egg is allowed, the two can be combined nicely. Beat the egg h a cup and fill the cup with boiling beef-

Pickled Cabbage. —Cut the cabbage, sprinkle with salt, and leave in a colander to drain for two days; then put in jars and cover with vinegar and bruised spice. Tie down securely. Rose leaves.—They can be utilised in tne following way Essence of Roses—A Dry Method:—Place in a glazed earthenware jar alternately a layer of rose petals and a thin layer of fine, dry salt, until the jar is full. Cover the jar closely with a saucer or plate, place a weight ou top, and set the j»r in the ■cellar for 40 days. Then Btraiu through a piece . ’hm cloth the essence that has formed, pressing the mass of leaves so that all the strength may be extracted. Place the essenee in a clear bottle, and expose it for six weeks to the sun and dew, to purify. One drop of this preparation will communicate its odor to a pint of •water.

Ricb Croquettes.— Quarter of a pound of rice, half pint milk, 2oz. butter, 2oz. loaf-sugar, e ®? 8 » almond essence. Boil the rice in milk till quite tender, then add the butter, sugar, **** etir in a few drops of almond ewence, stir over the fire till thick, and turn on a plate to cool. Make into balls, dip in egg aud breadcrumbs, fry in boiling lard, and sift PcmKK of Peas.—lf the pods ere tender, waeh them, put them on to boil in as little water as will cover them, and in heli an hour strain through a colander. Let this water come to a boil, aud cook the peas in it, allow»ng about a quart of water to a quart of peas. While the peas are cooking place a tablespoonful of flour aud a tablespoonful of batter together over the fire, but do not let the flour brown. Stir the mixture as it cooks, and then thin it with a pint of hot milk, carefully rubbing out all lumps. When the peas are done, mash them fine in their liquor, and press them through a puree sieve, soup-strainer, or fine colander. Stir the milk and butter into the strained peas, and add half a teaspoonful oi

* u S*Ti the same of salt, and half a saltspoonful of sugar, the same of salt and half r saltspoon■nl of white pepper or paprika. Let the soup boil up once, and serve. Freshly made crouton* are delicious with puree of peas. Dressed Cucumbers.—Peel the cucumbers, lay them in cold, salted water. Just before “©y are required slice them very thin, and cover with a dressing made of two tablespoonof oil, one of vinegar, a saltspoonful of salt, and a half a saltspoonful of white pepper 9* paprika. _ln France cucumbers are sliced a napkin, which is then rolled about them Wd wrung to crush them. This done, a dressp ■ * n ff oil and vinegar is added. Cucumbers **■* always served alone with fish, but when they nor any sour saace bissbeen prepared, piaiu potatoes are ordinarily onN rue table to accompany the fish course,