NURSERY NOTES

Waipawa Mail, Volume XXVIII, Issue 5245, 11 April 1908, Page 6 (Supplement)

NURSERY NOTES

HARE OF BABY’S EYES. According to statistics (says u contemporary) we are likely to become, in the not very distant future, a spectacled race, as the eyesight of the younger generation is steadily deteriorating. Much of this may (>?* due t?> the, greater stress and strain of modorn life, but much of the evil can undoubtedly lie traced l?) Infancy and ehildlmod. It follows tluil defective eyesight fr?»m which so many now suffer is preventable, and tlml mothers should do their iituuml (o guard their babies’ and children's eyes

This is ii well-known fuel. New-born babies sometimes lose their sight permanently u few days after birth In con-

sequence of iuflummalhin of Ihe eyes. Now, this lntlumumtion can be entirely prevented, in !)!) cases case oul of a Hit) by clouulincHH, and it can always be cured if taken In lime. First ?>f all, before (In- new-born baby Is wash?'?! and dressed, its eyes, including the lids and all (in? surrounding parts, should be most carefully wiped with a soft, dry, and scrupulously ?-lean linen rag. This is lo remove any secretion which may adhere to them, us this what sets up intlnmmatlnii. Secondly, carefully avoid exposing the baby R» draughts. Oik? form of ophthalmia comes irom <‘ol?l. A blast ?»f cold air 'bl.iwlug on lie- Infant's head is very liable I?, cause The earliest signs of iiilliimimitl?m of tin* ey?*H are rcdncsH, swelling, and la-aI of tin* eyelids, llien matter begins lo form and oozes from In'lvveen lln-m. In the worst form ?d' ophthalmia this inaidestroy lie- eyeball Then one will prob ably hear tlml "Hie baby was born blind.” II is w?-ll to know tills fuel, for (lien we ?mi umleMHlaiid III?- urg?-nl necessity there is for quirk Ireatmrnt, R?‘l no mio persuade you to poultir?- Hie ry«s nf ji 'baby for inllummal lon. it is some times advtaed l»y Ignoranl people, and is a most ruinous praeriee. But always remember lln- dreadfully conlnglous rm lure of this ey?- roinpiainl. If posslhl?-, at Hu- first manifestation of trouble, secure medical advice. 'Should llie Infant uol have suffered in this way, lli?-r?- Is no nerd to relax curias the child grows older. Much eye strain, 100, Is caused by insufficient protection to I lie bond and eyes. Dutch bonnets are very pretty and quaint; but give absolutely no shade, lo the eyes. They are thus likely to do much Injury Floppy Imls vvilli wide brims should alwayu be worn by children In summer, whilst I lit* olil-fashimied sun-bonnel is a delightful form ?>f headgear for hot weather. Care should be I a Icon tlml a baby's limbs an- kept thoroughly warm, as tills will save many a serious cold. Overheal ing Ihe. small liedy is, however, as s?--rimis a mistake as lell ing il gel cold, and Iho great Idea to lie kepi In view is tlml the little one should ‘he thoroughly comfortable and happy without being unduly coddled or "fussed over.” Those? upon whom the business »*i mending and making children's under clothes devolves will Ilad it a capital plan in making buttonholes lo lay round I hem u piece of narrow cord, am work the. butoiibole over It. Tbis wll 1 strengthen it considerably. USEFUL HINTS Mix starch with soapy water. It wil give Ihe linen u beautiful gloss. Thii plan also prevents the Iron from stick t in R • Blacklead will give a brilliant pnlisl . vvll.li but 11-RU? trouble if a pinch of sod; . and a lit(U* sugar he added to il bofor , moistening il with c-old tea. Bread boards, pastry boards, and othe k wooden utensils should l>?? well sc?>lire i, with sand or bath brick rather thu » with soap This treatment will koc I Hie wood built white und smooth.

i To polish new boots successfully is often difficult. U «med no tho so If tho leather be first rubbed over wttii a cut lemon. Let the lemon-juice get quite dry, then black the boots In the usual manner, and polish with u stiff brush. When a shirt is mud-sluliu-d, let It dry thoroughly before attempting to brush It. If stains remain after brushing, sprinkle them over with French chalk, let It reipaln a day or two, and when finally brushed off the ugly stain will vanish with it.

To re-enamel a bath thoroughly clean it and rub down the old enamel with glass-paper or pumice-stone. one will never get a good surface unless all is smooth beneath. Then give a coat of a! no while paint. Next give two or three coats of white hath i-namel. The paint or enamel must be put on thinly and allowed to dry perfectly before another cout Is applied. After the enamelling is finished the bath should Hlaud unused for a week or more hu that the enamel rnuy harden. After using an nil stove lx* caneful to clean h thoroughly. Oil and dirt, would quickly accumulate upon it if ullowed,

cunning u most unpleasant smell directly the stove is lighted. Do not cut <he wick, but. very gently and carefully pinch off tho charred portion with a piece of t issue or other soft paper, held between finger and thumb. Always turn down the wick before extinguishing Ho* lump, and leave it turned down till lit again. Keep the burner of tips stove well wiped, for any oil upon it will cause It to smell horribly. If dust or p?>rtUnm of charred wick should clog tin? burner, und one cunnot get them out with cloth or brush (an old toothbrush is useful for this), take off the burner, remove Hie wick, and Ih>ll it in soda and water till clean. SUMMER SWEETS We give below some palatable sweets for hot weather. STRAWBERRY AND PINEAPPLE SALAD. Ingredients : % plat each of strawberries and liltle cubes of canned or fresh pineapple, %lb cane loaf sugar, l'/j pints water, ‘J tablespoonfuls syrup from canned pineapple, or orange Juice, I l;ibl?‘H|Mntnful each of brandy und liqueur syrup lo tuste. Make a thick creamy syrup by boiling together the augur and water. Hull hi id wipe tHe strawberries free from grit before* measuring them, and lay them In Iho dish the salad is lo he served in, pulling alternate layers of the alruwberrics, and pineapple, which must be freed from ‘'eyes” before being measured. When the. syrup bus cooled a little, but Is still warm, mix the (wo spoonfuls of syrup from the can of pinetipple, or else (he orange Juice or maraschino syrup and brandy, and (tour ull together over the salad, and stand aside till quit? l cold before serving.

NECTARINE CREAM. Ingredients : V&lb stoned nectarines, l gill water, 4oss easier sugar, J pint milk or custard, toy. line leaf gelatine, 1 gill of cream, II tnblespoonfuls brandy, if liked Malm (lie syrup by boiling of the sugar und 1 gill water together for five minutes, put in the nectarines, together with sonic of their kernels, and stew till the nectarines are lender hut not broken, Mi ll (in? gelatine in u little hot water, then mix il with (lie rest of the sugar and milk warmed—or, if a rich

sweet is wanted, with a pint of custard, lint in tills ease omit lln* V/jox sugar. Add either a gill of tin* syrup the nectar- ( lues were cooked in or 2 labiespoonfulK of lids and II of brandy, lo tin? mixture, 1 together with tin? nectarines, und stir all ( together till il begins to set, then whisk 1 in a gill of stiflly whipped cream. Mould sweet is made by omitting (lie whipped cream and using a plain one or two egg custard, and proceeding us above. STRAWBEItItY AND CUSTARD DUDDING. ingredients : Vfclb tine strawberries, 2 tablegpoiiufuls castor sugar. :i eggs, I pint milk. Butler a pie-dish, lay In the strawberries, stalked and wiped five, from grh, dust with the sugar. Beat up the eggs and inllk, strain over lined raw berries. Hot Ihe pie-dish in a pan of hot water, place In a. slow oven, end bake (ill lln* custard is set. If it he oven is to?» quick und lln? pan of water omitted Hi? custard will curdle and he full of holes. When done, dust Ihe top of tin- custard with powdered sugar und, if liked, cinnamon. The cuslurd can be llavon-d with a lit 1 1< * almond essence or liqueur syrup. Serve either hoi qr cold. Raspberries, cherries, or eann??l pineapple, uprieols, etc.; can Is* used io tin? same way. NECTARINE SPONGE. liigivdleutH : I'/jlhs joky stoned n?*clariues, '/j pint water, lib louf sugar, loz leaf gelatin?-, 2 egg whiles, a few drops of carmine, if liked n dessertspoonful noyeau syrup (lids Is optional). . Weigh i lie frail utter stoning, Hum put P in a lio?-il pan or pivservlng pan (not iron or I in- color will h?‘ spoilt) with Hu- sugar und water, and stew l?> u pulp. Rub (his through a line hair sieve, using a wooden Hpoiio and scraping under Hie Sieve well. Molt tho gelatine in u little hot water ?hi the stov?*. Mix il with tin* puree whll<? Ibis is warm, add a few drops of carmine to bring up Hi?- color, and, If liked, a spoonful of noyeau syrup. When tin- mixture? Is on Hu* point of selling, whisk in lln* .sillily whipped whiles of lln- eggs, and mould.

RASPBERRY HR STRAWBERRY CIIEJEHECAK EH. Ingredients : Vi lb raspberries, I gill red eurraiit juice, 1 gill water, «nz castor sugar. 40/. ralallus, 2nz buft?-r, 2 wellbealco eggs, short paste. Make a l hick syrup by boiling together the water, 1?»z or Hu? sugar und currant julee (drawn as for ji-lly), (hen slew the raspberries in this gently till done. (’rush and pass through .i wire sieve the rutifius and mix thorn with the butter In-alen to a . ream first with Ihe remaining 2?»z <»f Hu* sugar ami Hie wcll-henli--n eggs (strained and beaten gradually Into the creamed but ter und sugar), and lastly add Hie raspberries. Llm* a HUlfioieni number of tartlet tins with Hu- mixture, mid bake in n moderate oven for about fifteen minutes. Strawberries cun bo usgd iu the same way. RASPBERRY CHARLOTTE. Ingredients .* lib raspberries, Va pint red currant juice, %<>z fine leaf gelatine, sugar to taste, sliced breud or sponge cake or fingers, Vj pint thlek custard. Llm? u plain mould \s it h either slices of breud, of sponge, or Madeira cake or sponge linger biscuits, fastening Hu? pieces together with white of egg. Melt Hie gelatine thoroughly in the hot currant Juii-e (drawn off as for J«‘Ily), after sweetening it (o ituste, then stir In the raspberries and stir till iho mixture is on the point of setting. Ilu-n pour il Into the breud or calce-lined mould and set aside till cold find firm. Turn out very carefully und pour the custard over oi round.