Ladies' Column

Feilding Star, Volume XIII, Issue 134, 10 May 1892, Page 2

Ladies' Column

-♦ By Huia. I keep his bouse, I wash, wring, brew, bake, scour, dress meat, make the beds, and do all myself. — Shakespeare. fashion notes. Short skirt and bare leg havo quite gone out for little children, and the very long frocks and cloaks look both quaint and pretty. For cloaks foathor trimming and chinchilla seem to be the most oi in vogue. One of the prettiest frocks for a little girl is the " Mignoime." It is gathered with a narrow heading on to an embroidered j'olk, and caught round the waist with an embroidered belt to match, the skirt, nearly touching the foot, is trimmed with a narrow flounce and has shorl pnffecl sleeves. One of fcho newest and most stylish hats has an added crown of felt which looks very attractiye, the brim is covered with velvet and stiffened with wire placed on the inside a short distance from the edge. Over the crown is placed h plateau of felt edged with a band of different coloured felt, a line of fine jel trimming conceals the joining of the twe sections of felt. Cookery. A very good recipe for toffee. — Half s pound of brown sugar, three ouuees oi butter, one and a half teaspoon fuls oi water, and one lemon. Boil the water, sugar, butter, and half the lemon rinc gether, and when done, which you can ascertain by dropping some into cole water, let it staud aside till the boiling has ceased ; then stir in the juice of the lemon. Butter a dish and pour in lh« toffee till it is about half an inch in thick ness. Raspberry toffee requires two and a half pounds of the best sugar, one pint o1 water, threequarter3 of a pound of butter a quarter of a teaspoouful of cream oi tartar. 801 l sugar and water till nearlj hard ; then add the butter, continue the boiling until tho toffee gets crisp wher dropped in cold water, and before pouring out add the raspberry essence.