Ladies' Column

Feilding Star, Volume XIII, Issue 109, 12 March 1892, Page 2

Ladies' Column

By Huia.

I keep his house, I wash, wring, brew, bake, scour, dress meat, moke the beds, and do all myself. — Shakespeare. FASHION NOTES. Capes promise to be very fashionable again this winter, they are to be made of the same material as the gown, lined with satin and trimmed with fur. The prettiest shape is arranged with three seams in the back, then the sleeve (which is nicely raised on the shoulder) is cut on. the front, and the neck is finished with a medici collar or a band of fur. ' ' Cut steel buttons are yery much worn with tailor-made gowns. Amazon cloth is to be one of the favor-' . ite materials this season. » : Velvet band on the skirt will be much worn. Many of the new woollen materials have borders of a shaggy nature. On plain bodies the darts are carried up high so as to give the figure a longwaisted appearance. Large checks in rather gay colours, but they are a little too buoyant for any but very slight figures. Brown is to be the prevailing colour, brown serge is extremely fashionable. Black serge with gold braid is also a favorite costume. Shoes are more worn than boots, and are squarer in the toes than formerly. Boas are to be more worn than ever this winter, both in fur and feathers, though the feathers are the most fashionable, but not so lasting. Muffs are worn very large. COOKERY. Pickled tomatos.— Select small ripe - . ones ; place them in salt and water for ' twelve hours, then rinse them, stick cloves into each, place in jar, pour hot vinegar over them and cover them down closely ; should the vinegar fail to penetrate suffi- : ciently heat it a second time. To preserve green tomatoes. — Wash and chop them finely, sprinkle with salt, cut and add to them a few slices of onion, stir well together, coyer with a plate and let it stand for twelye hours, then jaour off the water and press in a colander to remove any that is left, and place the pickles in a jar with good vinegar, salt, pepper and mustard seed. Rice balls with oranges. — Wash a tea* cupful of rice in one or two waters, drain it and cook slowly in a pint and a -half of milk with five or six almonds, till the rice is quite tender and has absorbed the : liquid ; beat it vigorously for three or four minutes to make it smooth, sweeten with sifted sugar, and pack it tightly into small cups, which have been rinsed in cold water ; cut the thin rind of a lemon into shreds, boil these in a pint of water till , soft; take them out and put into the water three ounces of sugar, and boil to a - clear thick syrup, turn out the rice and pour the syrup over the cut rinds and serve. :