WOMAN'S WORLD.

Oamaru Mail, Volume XXXVI, Issue 10060, 30 January 1909, Page 4 (Supplement)

WOMAN'S WORLD.

IIISS BLIvINS' TROUSSEAU. While telegrams and interviews denying and affirming Miss Ivatherine Elkins' engagement to tho Duke of Abruz/.i have been keeping us in a state of interested perplexity (says a Home journal), a. large number of workers directed' by the leading dressmakers and milliners of Paris and New York, it is said, have been quietly but busily ; engaged in making what will probably be the most wonderful trousseau ever owned by any girl. Miss Eikins has always been remarked for her good taste and 'for the simplicity of her gowns. Though .made "of .exquisite material, up to this time the frocks she has worn have always been characterised by that simplicity of outline and adornment which should distinguish the frocks of a young woman from those of a woman of the world. The gowns which are now being finished in Paris to hea- order are such as should! be worn by'a woman who expects to share in the stately brilliance of a lano-er and more public life than lias heretofore been that of Miss El kins. -There are gowns for ail occasions, from the highest court functions to negligees arid lounging robes, of exquisite design and covered with wonderful laces audi embroideries. Beautiful lace, by the way, is one of Miss TCllrins' hobbies. And there are quantities of rare old laoe injwha-t is presumably her trousseau. Next to laoe, the trousseau shows a predilection for fur on the part of the future duchess, and it is evident by the quantity of fur-trimmed garments that the honeymoon will take place during the winter season, and in a cold clime. One of the most beautiful furtrimmed gowns is a long Princess robe 01 pale pink velvet worn over a slip of white t crepe gauze made with a. species _oi stomacher and stock of lace. The entiTe gown, is edged with sable. Another beautiful fur-trimmed frock for out-of-door 'wear is a pale cream-colored cloth coat ( andl skirt with a border of mink a foot wide around the hem. The jacket is fitted to- the figure, as aTe most of-Miss , Elkins' new frocks, for Princess styles are admirably adapted to show off lier ( perfect figure. With this dress Miss 111- , kins will wear a large fur .toque trimmfed . only with a -voluminous aigrette of deepest , brown. - Once of the most, lovely gowns is a soft silver-gray satin, absolutely simple , in outline and perfectly plain save for a sort of cuirass of little silver scales which < are held in front by an ornamental square , plaque «f silver and gold l . Another of the j house gowns is severely beautiful, despite the gold which, is elaborately worked over t the bodice and down the front in a stole- j like effect. The gown itself is of crepe, £ and the-gold braiding is applied in a kind of fantastic scroll both on the bodice and j on thei wide band around the bottom of c the skirt. Another oda Princess gown is j. of pale green broadcloth, trimmed in a , bolero-like effect with lace heavily em- r bToidered in shaded blues and gold: thread, j; The hat is lined with white velvet. — : s RECIPES AND HINio. r Potted H,ead. —Procure half an ox head, t break it up, soak it in cold! water for a c

few hours, a- wash it carefully, l'ut il on to boil with sufficient water to cover it, and one teaspoonful of peppercorns. Boil it slowly for about five hours, lift, it out, and remove all the best parts of the flesh. Return the bones to the pan to boil for one hour longer. Cut the meat in very small pieces, or chop it, and put aside. Strain the liquid, remove all the fat from the top, return it to wie pan witli the chopped meat. Salt and black pepper to season, also a pinch of cayenne, pour into basins, and put aside to firm. An ox foot may be boiled along with the heail. It must first be broken, all fat removed', then put 011 in cold water. When I he water boils lilt out the fool and scrape it. It is then put on with the head and boiled until it is tender; it may take longer than tlie he;id. Remove all the best of the gristly parts, chop them up, and put aside with the meat, to be added later when the stock is strained. It is a. goodi plan to strain the stock and leave it all night. Next morning the fat can be easily removed, and you can tell if the stock is a jelly, as it should be linn. If at all liquid put it 011 to boil until il is reduced a little, inis does not often happen, us live hours' steady boiling usually reduces the stock sufficiently, j he head should be ordered' from the butcher the day before it is required. Fricasseed Haricot Beans.—Soak half a pound of haricot beans in cold water for two or more hours, put them in a stewpan with enough milk and water, in equal proportions, to cover them, and add one onion sliced, a bunch of parsley audi herbs, and one clove; cover the stewpan and simmer gently for about four hours until the beans-are quite tender. Stir them often, and, if the pan gets too dry, add more milk and water. Take out- the onion, herbs, and clove, and drain oif all the milk and water that has not been absorbed. Put three-quarters of a pint of white sauce in a saucepan, heat ii, add the juice of half a. lemon, one raw egg, and, lastly, the cooked beans. Make the mixture quite hot, but do not let it boil, _or it will curdle. Arrange the beans in a hot dish, rub the yolk of a hard-boiled egg through a sieve, and sprinkle it over the top; garnisn with small heaps of chopped capers. Fish Boiledi in Pieces.—-Take away bones and skin. Flake up the fish gently. Mix and re-heat it with the fish sauce. Pile it in a hot dish, and serve .with sippets of toast and lemon as stewed or fricasseed fish; or, put the mixture into scallopshells, sprinkle with browned crumbs, heat in the oven, and serve as fish scallops. Raspberry Cream.—One pint of raspberries, three! ounces castor sugar, half a lemon, half-pint of cream whipped, threequarters of an ounce of sheet gelatine. Sprinkle the raspberries with a tablespoonful of sugar, and rub through a hair sieve to make half-pint of pulp. Add the rest of the sugar and the lemoniuice. Dissolve the gelatine in two tablespoonfuls of water, and stir in, then slightly but thoroughly stir in the cream. A few drops of carmine or cochineal brightens the color. Set in a mould decorated with a little jelly. 'Sago Mould.—-Wash four ounces of small brown sago and boil it for half an hour in a pint of water. Stir in the ('rated rind and the juice of a lemon , and four tablespoonfuls of golden Byrup. Pour the mixture into a wetted mould or basin, and set it aside for two or three hours, when it will be firmly set, an- shouldi be turned' out and served 11 a pretty dish. • Greengage Jam' Pudding.—Required: One pound of - flour, quarter of a pound of beef suet, a little pinch of &alt, sufficient water to mix. Chop the suet finely, put into a, bowl with flour and salt. Stir in the water from the centre until a stiff paste is formed. Roll this out rather thinly, have ready a well-grea6ed basin, line with some of the paste. Put in some jam, then some paste, then some jam, and so on until the basin is full. Put a layer of pastry on top. Tie it over with a clean cloth, and put it into boiling water. Boil for two hours. This plan is much betteT than making a "rolypoly" in a cloth, and the jam never gets lost. Stuffed Apples.—Take a fair-sized apple, scoop out the core and enough _ of the middle to leave a hollow sufficient to hold a tablespoonful of mincemeat. Then take some .scraps of coldi pork, a little cooked onion, and a sprinkle of sage.

L Mince this finely ntul put the mixture r inside tile apple. Place a l'ew bread- • crumbs on the top, and bake in a qiiiek t oven until the applo is quite colt. a Turpentine is excellent and soothing 1 when applied- to scalds and. cuts. It will i tiilie ink status out of muslin, when uddivl t to soap, and also heli*> to whiten clothes e if added to the water in which they are i 'boiled. i' Japanned trays should never lie touched i' with, hot water, for it will cause tho i varnish to crack and peel oil'. To clean ' these trays, rub a little olivo oil oil, and - then polish off with a ilannel. i Glass frosting may bo done by sugar - of lead or Kpsom salts. Dissolve in warm 1 water and apply with ;i brush. The - best, tiling, however, is patent dryers, 3 looks best, and transmits light very well. , Thin with linseed oil. 1 To stop mpuse-holes, take a. plug of i common hard soap, stop the hole with it, - and you may rest assured you will have t no fiiii'ther trouble from that quarter. ' It is equally effectual as regards l'ats, f cockroaches, and ants. 5 To destroy insects in leather trunks - take half a pint of methylated spirit, and ; dissolve in it one ounce of camphor, and 1 paint well with a brush, and shut up ' close for a day or two. Take daylight for your job, as the above is intliuui mable. It is not generally known that wringing • out a cloth in hot water and wiping the 1 furniture, before' putting on 'furniture ; cream, will result in a. very high polish , that will not finger-mark. 1 Ladies may make their old ribbons look 1 as good as new by washing in cold suds i an-- ironing them just betoro they get 1 dry. A piece of linen should be placed i over them before passing the iron.— 1 which should not be too hot—over. Don't rise soda when washing china ornaments with gilding, for soda, will :n [ time surely take off every vestige of cold , from the pattern. Soap may bo added s to the water with, impunity, and it will , do the work of cleansing without rougheni ing the hands of the operator, who, in I cold weAther especially, will find soda has ' a very bad effect on the skin. There is a. great deal of common everyday sense in the old saying : "A new ; broom sweeps clean" beyond its upplica- : tion to a strange servant. If you ex- ; amine a new broom you will find the ends of the straws and the base of tlie L brush square; after it lius been in use for some time the straws become sharp ■, as needles, and likely to injure the carpet. To remove these sharp points dip the broom in hot suds and 1 trim it off . neatly, thus preserving the square- shape. Those who are conscious that their sighthas been weakened by severe and protracted exercise, or arising from any other cause, should carefully avoid all attention to minute object® or such business or study as requires close application of the visual faculty immediately on rising; and l the less the eye is taxed for a while after eating or by candle light the better. A Bust Preventive. —To prevent a gus6tove from rusting when it is not to be used during the winter, wash and dry it thoroughly, scouring where necessary with pumice ; then wipe the stove with a cloth dipped in olivo oil, or a small piece of suet wrapped in cheesecloth. It is best to do this while the stovo is still warm.