Ladies' Column

Feilding Star, Volume XIII, Issue 53, 31 October 1891, Page 3

Ladies' Column

By Huia. I keep' his house, I wash, wring, brew, bake, scour, dress meat,-> and make «. beds, and do nil myself. — ShAKESPE iEE. Owing to tno mci cased sizo of tho Fk^ldixg Stab the editor has kindly set apait a cornei^of the paper for tho uso of tho Ladies, ■which, he has entrusted to my caro. 1 thjuk it is quite time they should have, their •; share of the paper. I will do my best to make this corner a success, imd hope soon to bocoino the .. fiiend and confident of my readers. Any advice or assistanco I can give or proem c for them, through the medium of this column I will gladly give. Letters should be addressed " Huia,"Wo of tho Editor. To the country leadeis I tiust this will prove an interesting and useful addi- „" turn to the-paper, and'tbafr we snail have many pleasant chats on various subjects of inteiest to housowiyes generally, such as tho management of^a household, care of children, supervision of tho daiiy, jpoultrVj^keeping/' and cookery. Tho of gaimentsboth stylishly and •«c6nojnVcally will also receive a due J^ijCfs 'of- atten tion . FASHION KOTES. , Capes are to be the most fashionable out-door covering this summer. They are made principally of soft silk or lace* The habit skirt, which has been, such a favourite, is fasfc\ disappearing. One of tbe latest novelties is a macintosh which you can fold up and carry in your pocket. ,. This will "prove a great boon to many. "■ The leather Swiss belt is very much , worn just now; but the silver-mounted Norwegian, belts with chatelaines are generally worn with white blouses and* navy bine skirts. Very few blouses have plain sleeves, the most favoured being a deep, loose bishop sleeve to Ihe^elbow and • a tight cuff Jo" the'' wrist. <, 7 A^reophane is much used as a substitute for chiffore, but' lacks "the silky appear ance^of the latter, and is not so serviceable. .« , v L *, / Cream Leghorn hats are to be very fashionable this summer, and, if pood, are ver^ economical as well ub pretty. They will clean, alter in shape, or dye, just as the owner chposes. Flowers will be more worn than feathers. 1 The favouiites seem to be-honey-suckle and roses. " "/ varieties. Lover? of Lavender, wator will bo soiry tohear v that the- severity of last wintei killed ,many plants. • This yeai's crop s will be'almost a^failme. OVbyare stiawbenies so called ? There <- are many reasons assigned. Some say it is on account of their hollow straw-like ' stems.i -.Others think it is because they are generally covered with, straw or similar protecting inateiial in winter. The, Weapons of Women, — Sweetness and submission are the most powerful weapons of women. - Losing and Gaining. — He that loses 'anything and gets wisdom by it is a gainer by the loss. Memoiy^-Memory is like a true friend it loves to be trusted. Wealth belongs, to some, and genius adds distinction to a^ few;,, but love may j be the ornament of all. * * > Practice without -knowledge is blind, and knowledge without practice is lame. ' An Irishman who wore a very ragged -coat was. asked of what it was made: " Begorra, L- think theio's more fresh air in it than anything else." It is said --that a baker has invented a new kind of yeast, which makes biead so light that'a pound of it weights but eight ounces' ~" v __An Italian~Princess, lately married, f had her trousseau made m v Paris. To how ' to wear her dresses and ''•with what adjuncts, the 'dressmaker sent """■ ,witb.^ each; toilette a -little doll, attired from head 'to foot exactly as the lady heraelLaHould. b'e— shoee^ stockings, petticoats,'headdress, gloves, and eyery detail being exactly .reproduced in the costume ~of the doll. iJ - "kjOOKEETi ' Bobotee. — Time to bake, one hour. One onion; *one" oun.ee of butter; one cnpfol of milk ; one slice of bread ; six or T sweet ahnonds ; two eg"[s ; half-a--pound of ininced cold meat or undressed meat ; one tablespoonful of currie pow>der: Slice an onion and fry it in butter, soak in milk a small slice of bread, and grate six or eight sweet almonds, beat the eggs into'half a" cupful "of milk, and mix the, whole well'together with half a pound v of minced meat; a small lump of butter, and one tablespoonful of currie powder, ,'rub a pie-dish 'with butter and the juice v of a lemon, and bake the mixture in it. Saveloys. — Time to bake, half an hour. One pound of pork; three quarters of an - ounce of common salt ; one quarter of an ounce of- saltpetre ; one teaspoonfnl of pepper ; three sage leaves ; one quarter of a pound of bread-crumbs : Beniove the &lan and bone from the pork, and salt it with the saltpetre and salt, let it stand in ethe pickle for three days, and then mince it up very fine, season it with pepper, and tbe sage chopped-very small, add to it tbe grated bread-crumbs, and mix it all .well together,] fill -the skins, and bake them in a slow oyen. - They may be eaten hot or cold.- -~ _ ' -Madeira Padding.— Time to bake, fifteen minutes. The weight of two eggs in .flour and sugar, two ounces butter : 'Well beat tbe eggs, and stir them into the flour and sugar, and mix the whole with two ounces of butter (warmed). Bake the " puddings in cups and serve, w^h sweet v -sauce. German Biscuits. — Time, six or eigbt minutes. Half a pound of dried flour ; five ounces of butter; seven ounces of sugar; two eggs; two dessertspoonsful! of cream ;' peel of a small lemon grated : Beat the butter to a cream, and mix in the sugar the grated peel, flour, and the cream and the well-beaten eggs, to form a. nice light dotigh. Mix well before kneading it^rpH-afi. put in" thin, long,, narrow, ..• strips; ■an&bi&e on .--a. tin in a quiok oven. ->■■ ;^pfc?;?sHks; Hauee.— Milk, a pint; two -eggsf^^cup-ipf sugar: Heat a pint of milK ~noti^ beat up -the eggs and sugar, witff flavour -to taste, add to the milk and ' bou^H- . / , ~ ,