WOMAN'S WORLD.

Taranaki Daily News, Volume LI, Issue 130, 23 May 1908, Page 3

WOMAN'S WORLD.

IiOt'SJiIIOLJJ IILYi'S.

1 XuikU Pascah\ liojuiml: Three ounces of flour, half a jrini of milk, two c<igs, three tabU-xpoonfub of grated tbet'so, while *uuce. Put the milk in a pan on tin. lire; when it boil-, add tho Hour. JU«at the mixture Willi a wooden >pooii until it is smooth; then cook it gently until it will leave the side, ot the pan quit* clean. Let it cook slight jv ; then add tho eggs one by one, be:ttiu" j each oik- in smoothly, and add one tabii° Of the Cheese. Ihi Vl' l'e.ulv .1 111111 of bulling water. Put tlie mixture into a forcing bag will, « large plain |>i [**-'. Force it in one-inch lengths into the boiling water, cutting each piece u!F wit'll a knile dipped in boiling water. Cook these for aliout live minutes; then drain them out of the water. I'ut a layer of the sauce in a dish; sprinkle it with grated cheese; on this put tip? Xoikis. Cover it with more sauce. .Sprinkle the top with cheese, and make it thoroughly hut iu the oven; then serve.

Curried Eggs with Spaghetti—lnquired: Six hard-boiied eggs, one Ounce ■j! butter or dripping, one small onion, one tablcspontul ot curry powder, one ' lablespoonltil of Hour, one pint of milk or stock, salt, three ounces of spaghetti. The eggs should lie boiled for twenty uiinutis, shelled, and put in cold water until wanted. Jrifol piepare the sauce, l'eel and slice the onion thinly. -Vl-.-h the butter in a pan, put in the onion, and fry it a pale brown. .Next sprinkle iu the curry powder and Hour, and lry tlicui earelully. Add the stock or milk, and stir the sauce over tlie lire uni.il it boils and thickens. Next put in the eggs, either whole or cut in halves, and let them simmer very gently from ten to fifteen minutes, io boil the spaghetti have ready a pan of fast-boiling salted ■vatcr; sprinkle in the spaghetti, and ct it cook until quite tender; it must lot be at all over boiled, or it will bc•oiue a mash. Drain it very thoroughly, irrange the eggs neatly in the centre of i hot dish, pour the curry sauce over, ml arrange the .spaghetti as a neat borer round.

Shin of Beef Soup.—Required: 'J'lircj pouiul rt of shin of beef, two ounces of dripping, one carrot, one turnip, two onions, it little celery, a bunch of parslev and herbs, live pints of cold water, one teaspoonful of salt, one large tablespoonful of-small sago. Cut, all the meat into small pieces, and chop the bone rt also small, taking out anv marrow there is. This may be put aside and served on toast for a savory. Ueat the dripping in a stewpau; put in the bones and meat, and fry them a good brown; then pour oir the dripping, Liking care not to let any of the gravv escape with it. Add the'water and *alt : bring to the Itoil: then skim it carefully. Wa-li and prepare the vegetable,; cut tin-11l ill large dice; add them ti the slock, and let the whole cook steadily for four hours. If the water reduces much add a little mure. Strain it inlj a clean basin. When cold, skim it carefully. Before serving, bring it tu the boil, shake in the sago, and boil until it is- clear. Season it to t;wtc. Serve in a hut tureen, with toast or fried bread.

Mutton and Bread Saace.—Required: Lean mutton, bread sauce. Take the leau part of a nice loin chop of mutton, and put it through the mincing machine uncooked. Place it in a jar, with pepper and salt, to flavor, and a tablespoonful of stock 01- water. Stand the jar in a saucepan oi boiling'water, and stir over the lire for fifteen minutes. Then turn out and serve with the bread ■iaucv.

Egg and Milk.—Required: One teaeupful of milk, one egg, sherry or lemonjuice to flavor, sugar to taste. Put the milk oil to heat. Separate the yolk from the white of the egg, and beat' tinlatter to a still' froth. Weil beat the yolk, and add it to the sugar, and either sherry or lemon-juice, whichever is preferred, for flavoring. Let the milk come almu-t to boiling-point, then pour it over the yolk, stirring briskly. Stir the stiil'ly-beateii white in gently, and serve as soon a* possible.

80->toii Pudding.—Required: Quarter of a pound of brown bread-crumbs, quarter oi a pound of sugar, quarter of a pound of finely-chopped apples, three ounces of finely-chopped tsuet, three tablcspoonfuls of golden -yntp, one gill of milk, two eggs. Mix all the dry ingredients together. Separate the yolks and whites of the eggs. Heat up the yoiks, add Ihe milk and the syrup, and „tir these into the mixture. Whisk tin whites to a still' froth, and add them lightly. Have ready some smalt moulds or cups; well butter and lilt them three parts full of the mixture. "Put ill a pan with l»iling-wate,r to come halfway lip them, cover with a piece of greased paper, and steam gently for two hours. Turn carefully on to a hot dish, and •serve any .-wect sauce with them. l!o----nieuihcr. if the water is not kept- boiling all the time the pudding will lie heavy.

Kcelcs (Jakes.—Required: One ounce and a half of butter. One Ounce ami a half of Dcmerara sugar, three ounce- of cleaned currants, two ounces of c!i<i]i[k'<l peel, a little grated nutmeg, about half a pound of rough pull' or llaky pa*lry. Melt the butter in a saucepan, aclil the sugar, and stir until it i,< melted. Next put ill the currants, peel, ami grated nutmeg. ■Some people add about a tablespoonful of golden syrup to this mixture. Itoll the pastry out a quarter of an inch thick, stamp it into rounds tlie size of the top of a breakfast cup. turn each round over ho as to have the best side out'side. Place a large teaspoonful of the mixture in the middle of each. Wet. the edges of pastry, and draw them together over the top, pinching them well together. Turn the rough side downwards, and roll them out like Hal, rouud biscuits until the currants just show through. Hake a short cut across tile top, but not right through the cake. Bake 011 a greased tin in a quick oven, lirnsh slightly with cold water, and dust them with castor sugar.

To keep .silver bright, wash it in warm, soapy water, and a* you wash the silver put it into another bowl of clean, warm water to which just a lilt! 1' whiting has been added. ijeave it in this until you are ready to wipe it, then take it out, a piece or two at a lime, and dry very quickly and thoroughly, liemcniber that the i-loth in which silver ir : wiped must lie absolutely clean il you want il to look really nice.

When making up flannel garments lor a little child it is an excellent plan lo tiiwt of all wash the piece of I'.amiel liel'oi'c lulling out the garment. Nearly all flannel, even the very liesl of makes, lias an unj>leasaiit knack of shrinking, and it is al-o \vi--e to make a flannel garment loose, to allow lor any such contingency.

As a substitute for rubber heel», take one or two ordinary flat drawing pins, and hammer them well into the heel just along tile edge that as a rule wears down. ThU will keep them beautifully level, iiinl at the -iinif time <o-l next lo llidbiug.

JiF.AI/111 AND TUIU'.T. TilUt' some moderately hot. water and sprav the hair once a week. Use 110 soap. Thou dry it thoroughly. Ha' l ' takes three hours to dry. 11l cases of acute indigestion the banana is of immense service, Bananas Jiould lw eaten as a dessert, and caie should lie taken that they are quite Black-currant tea is an excellent drink for a sore throat, t'ul two lablespoonful- of black-currant jam, with a I'"'of water, into a saucepan and allow >t in simmer for half an hour, strain it. ;ind if it is to be taken for a coM 01 | throat-drinlc it as hot a« possible. Manv women ruin their hair with lh(. cui'ling-tongs. Vet- curling tongs ale all ritrlit it' tlu-y avo not too hot aim it vou keep them'moving. Tlie protession;,l hairdresser perpetually turns t.ie toii'<s. so that they do not rust the lu»I'ivt is the term a]iplied to that peculiar reddish condition of the hair when i t has been curled too often with the ''"wnitthig is declare] to be a most |,sinful exercise for hands liable to become still' from rheumatism, and >L is sometimes pre-cribcd by physicians be-(.-,„-e of its elliciiev. For persons liable lo cramp. paralysK or any other aileetio„ „£ the finger, of thai character, ikniniii" is regarded as mo-l beneiiei.il. ' W.lllJllLT U II"' <'M-|-eise for •u and girls "> parlu-u.ar I'ilV.-ieal ellltllVe With dumbbell-, o, ' c.l lii !' implement s which develop the ; nui-Je n.id make one part oi He' In,I;. ; abnormal at the expense ol aiiotiier i.I not lo be recommended. Severe tiainC iug of that description mav produce I : beneficial results fov a time, but unless " j it i„ persevered with the muscles soon become relaxed.

| BOOTS AMD SHOES. , latest idea is the walking shoe of plaited leather. The modern boot is a dainty thing, much lighter than one could expect, and made of leather or suede, as soft and pliable as silk.

the girl whose leet do not look their best ill white „atin slippers has duple choice nowadays, where once upon a time bron/e or black seemed to be her only alternatives.

\\ In n the dress is iu a darki-h lone It IS very smalt to have the boots exactly matching. At one time this would have necessitated their being specially made, Inn now a good many bootmakers stock them in such colours as dark purple, olive green, deep red, and navv blue.

One or two enterprising people have adopteil scarlet boots with black patent toe caps.

i Shoes of silver or gold tissue for even [ ing wear have by H 0 means lost tliei place in the all'eetions of La Mode While the vogue for glittering ell'ect; continues where ball-room toilettes an concerned, there will be little diniinu tion in the fashion for footgear t( match. "