Ladies' Column.

Feilding Star, Volume XIII, Issue 97, 13 February 1892, Page 2

Ladies' Column.

By Htjia. I keep his Bouse, I wash, wring, brew, bake, scour, dress meat, make the beds, and do all myself. — Shakespeare. THE SCIENCE OF HYGIENE. I was reading in an English paper the other day an article on the science of " hygiene," and how it is proving a new field of work for women. Every woman, who wishes to fulfil her duties as wife, mother, or daughter, should have a practical knowledge of the law of hygiene. For this purpose the National Health Society have already sent a large staff to lecture all over Dovon shire. There is a large demand, therefore, for educated women who are willing to give themselves up to this work, which will prove of benefit not only the health and homes of the poorer classes, but will also provide employment for the surplus population of educated women. "To keep the family true, refined, affectionate, and faithful, is a woman's task — a task that needs the. entire energies and life of women ; and to mix up this sacred duty with the grosser occupation of politics and trade, is to unfit her for it as much as if a priest were to embark in the business of money-lender.*'— Frederic Harrison. To giye a fine colour to mahogany, wash the table perfectly clean with vinegar, having first taken out any inkstains there may be with spirits of salt ; but it must be used with the greatest oare, and only touch' the parts affected and instantly wash it off. Use the following liquid :— Into a pint of cold-drawn linseed oil put six pennyworth of alhanet root, and half the quantity of rose-pink, in an earthen vessel ; let it remain all night, then stirring well, rub some of it all over the tables with a linen rag ; when it has laid some time, rub it bright with linen cloths. COOKERY. As we all know how expensive canned fruit is, lam going to describe to you a very economical and pretty dish, which will be sufficient for a large family where a can of fruit alone would not be enough for half the number. It is called " Imitation Poached Eggs." Take half a pint of milk, bo:l, sweeten and flavour it with a little essence of almond, pour it boiling on to a tablespoonf ul of cornflour ; while hot pour a tablespoonf ul of the mixture into a dozen saucers, then take a plain stale cake without any currants, cut it in slices four inches square, and half an inch thick, toast them, next open a small tin of apricota (or anj other fruit) pour the syrup into a basin, and place the half apricots on a dish to dram, place the cake on a dish, and pour the syrup ; oyer.it enough to soak it thoroughly ; then, by means of a knife, loosen the cornflour settled in the saucers, so that it will turn out, place a round of cornflour with the convex side up in the middle of each slice of cake, next take half an apricot quite free from syrup on the centre of the cornflour, which look like poached eggs. If liked you can grate a little nutmeg oyer each " poached egg." ■:■■- This is also a very nice dish : Pare two lemons very thin into six large spoonfuls of water, and squeese the juice on three and a half ounces of sugar, beat the yolks of four eggs well, add the peels and juice beaten together for some time ; then strain it through a flannel into a saucepan ; set it over a gentle Ore, and stir one war un pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into moulds, a few lumps of sugar should be rubbed hard on the lemons before they are pared, as the peel will be so thin as not to tafce all the essence, and the sugar will attract it, and give it a better colour and flavour.