COLUMN FOR WOMEN.

Taihape Daily Times, Volume 7, Issue 117, 19 January 1915, Page 3

COLUMN FOR WOMEN.

MOTHERS—AND THEIR BOYS. It has been the fate of women to suffer mtost for others. From the birth of their children to their starting forth in the world there is tragedy. Every day has its anxieties, every to-morrow its fears. There is nothing on earth so strong, so enduring, so. faithful as mother-love. Poolisli people bother themselves denying miracles, yet there is a mircle so wonderful that the measure of it cannot be taken. A boy comes into the world. The mother guides and protects him through babyhood, through childhood, through young manhood, and brings him to the age when she looks for his larger work and his greater happiness In th§ opportunities of life.

There is a call to arms. He enlists for w’ar. The long separation begins, and every minute to her becomes a time cf prayer and apprehension. Waking or sleeping, she is with him in thouhgt and soul. She sees a thousand battles that he never knows; she walks through hospital tents and fields strewn with dead and dying, while he may be laughing and playing with his comrades. Through hourly leaths she lives, and her spirit is the miracle.

Old soldiers will tell you that the hardest thing is to stand and be fired it, without being allowed to fire back. Woman’s task is harder. She is in the fight without being present: all the tensions and horrors and torments are hers without the stimulus or satisfaction of return.

Wars are fought mostly by young men who are scarcely more than boys. Keep that fact in mind. Then you see what is meant in the statement that it has always been tho fate of womeh to suffer most for others, and dirough others. It needs no words to tell anyone that war strikes woman in her dearest and tenderest passion —her boy And yet what do we find? 'n past wars and in the present war he supreme thing has been the sub'irae courage of the woman. Here is patriotism, indeed. Here is the miracle of the spirit which makes a nation at death and fight for what it believes to be right. And with the boy goes the mother—you cannot separate them,

HOUSEHOLD HINTS

All vinegar should be scalded before using with pickles, otherwise it will not keep well. To remove the smell of cooked onions from a pot, fill it with boiling water and drop in a red-hot cinder. Before adding vinegar to mint for sauce always add a pinch of salt. This prevnts the mint from going' brown, and greatly improves the flavour. Corks required for bottling fruits or pickles should be boiled In water for five minutes They can be easily pressed into bottles, and will be completely airtight w'hen cold. If you wish to prevent green vegetables from boiling over, drop a piece of dripping the siae of a walnut into the centre of them just as they commence to boil. Pruit puddings with suet crust should always have an ounce of moist sugar placed on the battered surface of the basin before the crust is laid in; this forms a thick, rich-looking sauce which flow's over the pudding when it is turned out of the basin. If boiled potatoes have to stand a while before being served, cover them over with a thick cloth and stand the pan where they will keep warm but will not scorch. The cloth absorbs the moisture and helps to make the notatoes floury. When peeling onions hold them under a tap of running water or stand at an open window. No matter how weak one’s eyes may be, they will not smart if onions are peeled in either of these ways. . To “break” flour is to nfix in with gradually a small quantity of cold liquid, stirring well, until it is quite smooth. To “bind” a mixture is to place it in a small quantity of hot fat, and not to turn it until the lower, part is dark brown. To “burst” rice is to put it on in cold w'ater and bring it to boiling point. This bursts the grains of starch To wash rice, barlej, ■etc., is to pour cold wmter over them, : 3 tir, - and then; pour on the wmter, repeating the process till the water poured off is quite clear. To “shred” suet is to cut it with a sharp knife so thinly es to be almost scraping. The suet should be so thin that it curls up. To “scald” vegetables is to pour boiling water over (hem for a few minutes,and then throw aw r ay the water. To “scald” milk is to bring it almost to boiling point; but not quite. To “parboil” is to boil anything until it is half cooked.