WOMAN'S WORLD.

Taranaki Daily News, Volume L, Issue 60, 6 July 1907, Page 3

WOMAN'S WORLD.

i grand- | hat we ! buUMD, ' il sanitahealth, ley are pendent anly be Ige and ays reis next room! oat be heated illy imlo adi should J itematic i times, ileanaed, e. The y elean. > readily es dinils as to j inieserentkm !ra»elves 10 many rant beI tarmined a indosmt layta] diffiproMem tctically enchdoufume, personal w Ameo, at all .y; this, r of (Usher so locs not ely suO--1 which he Is in I Ameri-' personal tdependtn th» y estal unde requirent little lie belorning; mid-day not dis-1 ■mange i French e entire a of all 'hen the whether oat of d is no er until morning sible to an emte. e eaU he famroom as ; to do. lerown rn large ■er chin ' ample ere, Uu , daring heir ML laagb, i attest being—- ' girt*es the T given marvel a live to limit women, eonomy int to ie plays d other I Kinsntre of IV, milBjoys a chiffon; paper) Nro en--11 that ply and r as in laying of the rserere ICh the jovernrem of ng maFranee. Iclicate iris, as bed as 1 fear or i large ' ng the at the ! , said ' leir di- * inter* ea and in the eat a rink a : ea of Lnnch : ; meal, re tea. I k, and of the i hour ■up of rhaps. doctor fry in Knits. r from kHjjps■ful if lelight i very* r him. 1 take g on happy ores a

SOMETHING USEFUL.

Beef aud Sago tooth.—Required: One xmnd of gravy beef, two eggs, two labletpoonsful of small sage, halt and peeper. Kemove all skin aud tat from meat, and ■crape the lean finely with a sharp knife n pas. it twice through a miming ma:hine. J"ut the meat iu a Uisiu with two pints of cold water and hah" a tcaspoonlul of salt, and let it stand for one hour; then put it in a saucepan and let it cook slowly for two hours taking care it does not boil. Next strain it into a clean saucepan, bring it to the boil, then sprinkle in the sago, and let it boil gently until the sago is clear. It will probably tike about fifteen minutes. Season the broth carefully; beat up the egn». When the broth is well off the boil strain them in. and stir over the fire for a few minutes to cook the eggs, but on no account let the broth boil after the eggs have been added, or it will curdle. Serve it hot in a tureen, and hand it with some neatly cut dice oi bread. Entree of mutton.—lf much remains from a loin of mutton, which is neither palatable nor dainty looking cold, it can be made into an excellent entree with little trouble or expense. Cut the meat into cutlets of half an inch in thickness; cut away the fat. and trim them neatly into shape; brush ihem over with egg, and breadcrumb ihem (this is best done and hour before they are wanted for frying), and fry them in boiling clarified fat until they are a nice brown. File a heap of potato chips in the centre of the dish, and arrange the cutlets around with the small ends upwards; garnish with some sprigs of fried parsley. If well done, this is the most delicious, as well as presentable dish. SaYoury potatoes. Scrub perfectly clean as many potatoes as are required; and boil in their skins. Then cut in halves, and extract the floury part from the centre, and press it with a spoon. Fill the half-skins with a mixture composed of a little minced ham and tongue, a little butter, some finely chopped parsley, a sprinkle of sweet herTS", a teaspoonful of anchovy sauce or, cream, the floury part of the potatoes, and pepper and salt to taste. Place in the oven to warm through, brown the top with a salamander and stand the potatoes in a napkin arranged in neat folds on a vegetable dish. Carnish with parsley. Wellington pudding.—Butter a pudding dish inside, then rut some slices of thin bread and butter. Line the dish with them, keeping the buttered side next it. Strew a layer of shredded suet, mixed with a little flour, over the bread at the bottom of the djsh. Over that place a layer of rhubarb ent into inch lengths. Strew over the rhubarb a little mixed spice and sugar. Continue to pnt a layer of suet, cake and rhubarb, alternately, until the dish is full. Beat up four eggs. stirring the while, and add a quart of milk; sweeten to taste; pour this over the pudding, reserving a little, into which dip a sufficient number of pieces of bread and butter to cover the top of the pudding, keeping the Imttered side up, as it help to brown. Bake in a moderate over for an hour and a half. Drop Scones.—Two teaenpsful of flour, 1% tablespoonsfni best cornflour. I tablespoonful sugar. 1 dessertspoonful butter, a pinch of salt. 1 egg, 1 breakfastcup sweet milk. Mix all together, and bake in dropped tabjespoonsful. Russian toffee.—Melt 2oz butter, add 2 tablespoonsfni syrup, and 2 teacupsful granulated sugar; let it toil a few minutes, the pour in one tin of condensed [milk, and boil for 20 minutes, stirring all the time. Before pouring into buttered tins add 2 teaspoon-fiil of essence of isntotL Scalloped fish.—Flavor some thick white sauce with a small quantity of sin-imp essence and add a few drops of lemon juice, a of cayenne, and some chopped parsley to it; then mask the remains of some rooked white fish with tlie sauce, and fill some buttered china dishes with the mixture. Pour a littlf warm butter over the top, and sprinkle thickly with fia e dried breadcrumbs which have been seasoned with celery, salt and pepper, and bake in a quick oven until the crumlis are evenly browned. Italian cake. —Mix together 2oz or 3oz of previously cooked rice, 2oz or 3oz of butter, 6oz to Boz of grated Parmesan cheese, two whole eggs, and freshly ground collarine pepper to taste; steam this mixture in a buttered basin or mould for one hour and ten minutes, then turn out, and serve either with tomato sauce or Soubise, to which you have added a full tablespoonfnl of grated Parmesan and a dust of collarine pepper for each half pint of sauce. The use of blue —To prevent blue spot-_ ting the clothes pnt some oat on a piece of white cloth, gather up the corners and tie together. Dip this bag in the water and squeeze it until the water is blue enough. In this way the clothes will never become spotted. The copper kettle. —To clean a copper kettle, first rub it with a cut lemon dipped in powdered bathbriek. When all stains are removed, wash it In warm soapy water, then dry and polish it with powdered bathbriek and a soft cloth. Powdered bathbriek, mixed to a paste with oil. may be used instead of lemon. flood fmlt.—Some of the signs bv which to tell good fruit and vegetables are here indicated. Oranges .irp sound and juicy when heavy, but not too hard. Radishes and turnips when spongy are not fit to eat. Pineapples are best when the edges of the lop are smooth: in inferior qualities the tops are of the. sawpdged variety. Celery is good when it breaks without much bending. Asparagus should be quite stiff. Nuts rannot be judged very well until they are opened, but they should lie of good weight and not too hard to crack! In the silent rooms of ladies' dubs. jnce apartments n«ed only by writers. ire now found lots of men. there to read >r rest occasionally fhey are resorted to For sleep, with consequences which renler them no longer silent. A philosojher has said that if women learned to ;alk less they might liecome great creatures. It may !.e that talking less trandal. which already they have learn>d. Is a step towards this greatness yet o lie achieves!.