WOMAN'S WORLD.

Oamaru Mail, Volume XXXVI, Issue 10066, 6 February 1909, Page 4 (Supplement)

WOMAN'S WORLD.

THE GOLD BATH. Every year about this time comes the same question : "Are cold baths beneficial '!" ■ To some constitutions they are—extremely so. In ot'hers it is a very dangerous tiling to go direct from the warm bed into a bath of cold water. Even the ' most robust among -us should allow a few minutes' to cool the hotly before taking' the plunge. ■• It is not'well-to remain in the cold bath for longer than one minute ;'remember it is-not intended for' cleansing' purposes, but to act a tonic. Dry -yourself thoroughly with large, crisply dried towels, and-as soon-- 0 possible drink a cup of" hot tea, 'coffee, or milk. After a cold bath taken in this way one' feels fit for anything, and. the. world has a bright aspect, • although it may be raining "cats and dogs." To the large majority who iiave'never been able to. take the 'cold bath, let me otter this little morsel of advice (6ays a lady writer). Every morning,' even before the .first cup of tea, make' it a rule to sponge the neck, throat, chest, and shoulder-blades with cold water. ' If you are timid, you may begin with'the throat arid chest, and after a day or two proceed as I advise. Nothing but regularity in this respect will strengthen the-lungs. If you are accustomed to a cup of tea in bed —well, I suppose,-1 must not ask you to give it up ; but since I discontinued the luxury seven or • eight- years ago, I am (figuratively speaking) a new woman. The cold' v water and a few necessary duties give a relish to the' beverage which was not found before. Where there is a garden it is always -well to have five minutes' brisk walking in it- after the bath. This tends to keep the blood in eood circulation, and- on that account is much, better than sitting down at once by the breakfast-room fire. '

POISONED FINGERS. ' This is almost always the result of a puncture or a scratch, and sometimes a Teiy trifling one, as' it, appears. When a child .injures its hand in this way nevei neglect to wash, the; wound-in hot water and boracic acid: Dry, and lightly cover, or bind.'with a piece of old clean linen. ' Never use new, unwashed cotton 'for such purposes. Should, however, symptoms of poisoning become.manifest,, the part should be poulticed 'without delay. If no improvement is seen lose no time in getting "medical advice, as there is always the risk of the disease extending up the arm. FIGHTING THE BLUES. The Chinese have a proverb that we cannot prevent the birds from flying_over our heads,- but we can help them from building' nest 6 in our hair. In the same way it may not be possible to prevent visitations of 'gloomy moods, so long as everyone is subject to the ills of flesh and spirit; l but all can pu(s"up a stiff fight to keep them, from taking posession. Ihe ' best' w*ay to 'fight the "blues" . is instant action. Put;mind or hand to.something at once! Often you may be sensible'of ' the-approach T of such' a mood. " A| great dreariness creeps on like the eclipse you. have seen creeping over the sun. "Now,' then,"'you say, "I'm in for it- It's going to get darker and darker: Shall I sit down and mope? No, indeed; I'll'! do something, even if it means my teeth -and mending my stockings. '-i — RECIPES AND! HINTS. Dutch Sweetbreads. —Ingredients: A pound" of lean' veal, two ounces of refined suet, four ounces of breadcrumbs, two eggs, pepper, salt, a little nutmeg, and lemon rind. Method: The veal, free ' from sk*in and fat,' is- to be passed through a mincer with the suet, then blended with ,the breadcrumbs (winch have been staked in a'-little milk and squeezed ..dry)j add a grate- or two of nutmeg, an- lemon rind! and a,''tittle salt and pejtper (delicate seasoning is essential); beat the: eggs, add nearly all to the other ingredients.. The mixture is then to be made into, sweet bread shapes (three or four), coated: with, the beaten egg and breadcrumbs, and frieda light brown. When iquite cool, simmer in a°.pint of sauce made from two ounces of butter, an ounce arid a-half of flour, water 3 '; and a teaspoonful of Worcester

sauce. A double pan is wanted, or set the pau in a tin of water. Allow it to simmer for 20 minutes. At the time of serving, add a dessertspoonful of lemon iuiee. Cut lemon, rolls of fried bacon, and croutons arc a jiiee garnish. Cabbage Cooked in Milk.'—This is_ a ■delicate way of preparing cabbage, being both odorless and digestible. I'repare the vegetable bv cutting it into very fine shavings; cover in a saucepan with milk and. season to taste. Set on the stove, allowing it to cook for nearly 20 minutes. Serve .at once. Tomato Fritters.—Take lib tomatoes . chopped line and salted to taste, one egg, sufficient Hour to make a smooth batter, and -half a teaspoonful of soda dissolved in. water. Drop the mixture from the spoon into very hot lard with a little . butter to. make the fritters brown, and serve them hot piled on a very hot dish. Prune Paste. —For a small family take one cun of stewed prunes from which the pits have been removed, three bananas, and half a cupful of walnut kernels. Run ' these through a meat grinder. Add two toaspoonfuls of pulverised sugar, and beat to a.paste. Serve with whipped cream. Baked Raisin Pudding.—Half-pound of flour, 6oz of stoned raisins, ill) of suet, a pinch of salt, loz sugar, milk. Chop the suet finely, stone the raisins. Mix all the dry ingredients together, and then add sufficient milk to make it of the consistency of batter. Put the pudding into a buttered pie-dish, and bake for hours or more. Turn it out of the d'ish and sprinkle castor sugar over it. Stan's Delight.—Make a layer cake. Slice six nice sound bananas, and cover each layer thickly with them; sprinkle with powdered loaf sugar, and pour two tablespoonfuls of s'herry over each. Put one upon the other, and pour cream or soft custard ever all. Gocoanut Fruit Cake. —Cream one halfcupful of butter, and gradually one cupful of sugar, then the beaten yolks of three eggs, and alternately one-fourth of a cupful of milk and; a cupful and one-half of flour, sifted with one-half teaspoonfu! soda, and two level teaspoonfuls cream of tartar. Flavor with one teaspoonful of lemon extract or a grating of lemon rind ; beat in half a grated cocoaamt and onehalf cupful of sliced citron, and lastly tho whites of two eggs beaten dry. Bake for 40 minutes. Ice with a boiled icing flavored 1 .with lemon peel and juice or extract, adding the rest of the grated cocoanut. Lemon Juice in Bioe.—lf a teaspoonful of lemon, juice is added to the water in wlrich'.the rice is to be cooked it will bleach it andi cause each grain 'to be separate and fluffy. Savoury Pancakes.—These pancakes are

made in the ordinary way, but instead of i the sugar and lemon use two teaepoonfuls' r of chopped parsley, salt, and pepper to i taste, half a teaspoonful of chopped onion, j and one teaspoonful of chopped herbs. > Make tie batter in the same way as for > the usual pancake, but just before fry--1 ing it stir in the above ingredients. Fry , and toss them as usual, only roll them s up plainly and serve them very hot, with i tie addition of some good thick brown gravy. Must be served very hot. Raspberries and Tapioca.—Take one ', pound raspberries, two small breakfast- : cupfuls water, three ounces tapioca, three tablespoonfuls sugar. Soak the tapioca in one breakfasteupful of the water. Put the raspberries into a very clean, well-lined pan, .add the remainder of the water: when it boils, stir in the tapioca, let it boil until it is clear, stirring it constantly. It should cook for about ten minutes. Add the sugar, and pour the mixture into a basin or mould, turn it out- when cold, and serve wiiih. cream. Other grain may be used, such as sago. It is soaked in the same way as tapioca. If ground rice or semolina is used, sprinkle them in. • Cornflour is moistened, with a little cold "water. ' After using onions, rub the hands with celery. The outside leaves can always be kept for this purpose. Raisins will stone more easily if slightly warmed, and candied peel should always be placed in the oven before cutting up. ■ Stains on hands aro easily removed after a morning in the kitchen if they are first : rubbed, with a cut lemon dipped in salt, and then washed with soap and warm water.'; Table salt is apt to be troublesome in winter. Mix with it a small quantity of

cornlliiiir before putting it in the cellar, and il will not then become, lumpy. Kggs covered with boiling water «aid allowed to Ktand for live- ;min.utes are more nourishing and more easily digested than ■.•ggs ]ilaue<]. in boiling water and. allowed to boil furiously for three and a half minutes. Salt on Candles: If the wieks of randies are salted before .lighting there will be no .spluttering or dripping. Take line fable salt Ix'twei-n the lingers and rub :it well into Hit) wick. Von' will, be surprised al the clear light, ami there will U: no grease to wipe up. To remove stains on knives, or steel of any kind, dip a eloth in liquid, ammonia and then into brick-dust or emery powder, and with it nib the stain, which will rapidly disappear. Another plan is to rub the knife with a cut raw potato dipped iii emery powder or brick-dust or any other ' powder. To Jlake Out Ulass Sparkle: To cleanse and brighten cut glass, wash it in lukewarm water, to which has boon added' a little blueing. Instead of a cloth use soft, tissue paper, and when, the piece, has been carefully dried with another crumpled piece of tissue paper you will be greeted with a brilliant polish. Wise Housekeeping: When ivory knife handles have turned yellow, rubbing them with turpentine will restore their color. Those who put up lunches will find that butter, when cold, spreads easily if the knife is first dipped in hot water. M\> clean the wash basin, sink, or kitchen zinc, rub the spots with a cloth damped with coal oil. To clean white gloves, stretch them on a board, and rub the Boiled spots with cream of tartar or magnesia. Let them rest an hour, then take a mixture'of alum and fullers earth in powder, and rub it all over the gloves with a clean brush, and let them rest again for an hour or two. Then sweep it all oil', and go over with a flannel dipped in a mixture of bran and finely powdered whiting. Let them rest another hour; brush oil' the powder, and you will find them clean. Where to Vut your lied. —lt is important that a bed, even if kept against the wall daring the day, should lx> moved out a, few inches at night. A layer of air lies against the walls, which is subject to little movement even when there is strong circulation in the middle of the room. Place the head of the hod In le shielded from the strongest draught, hut let a good current of changing air play over it.