WOMAN'S WORLD.

Taranaki Daily News, Volume LII, Issue 163, 4 August 1909, Page 1

WOMAN'S WORLD.

SiLUrUJit SUL'iAL CUlb'iUAlij. Hostesses will welcome the tidiii'"s that simplicity m all things is io be tne order of the clay. Xiie elaborate dinner parties of the past are now to be eoupicious by their absence. floral decorations will irequeiiiiy b e composed oi more homely and less ostentatious blossoms, tile rose, lilac, even laburnum being tne chosen llowers of the season, foliage alone is Juueh favoured by those women who desire to be in the rashion. Dinner parties are smaller, auu tne rooms less crowded than of yore. Idle etiquette of card leaving is "realty modified, it being 110 longer imperative for a lady to leave cards on the entire circle of her visiting list, 'ihe one great rule which is to be rigidly observed is that cards must be left as soon as possible after a dinner pa-rty. Descending a step lower on the social ladder, it is noted that afternoon tea is rapidly giving place to the more homely high tea, to which a limited number of friends will be invited. This win be found a decided improvement among the uiiddlo class hostesses, who already seem quite eager to resume the old friendly custom.

Dances will once mor c bo given by hostesses in their own houses, instead of ill a hotel or in a public ballroom. Naturally, the number of guests invited will be limited, but the little lunction will be on a more friendly footing. Children's parties are to be oi the *• small and early" kind, as mothers are beginning to see the injury caused by late hours, rich supper dishes, and overfatigue.

THE NUKSERY CLOCK. It is important that the little ones should be taught at an early age to tell the time, or " reading the clock,"' and the task of instructing tliein will be easy if the clock is made pretty and attractive. Here is a novel idea, wfiien can be carried out with very little expense. Got one of the small round drum shaped clocks, and remove the glass ; then gild tile hands, and the numerals, #ad across the white centre space paint a spray of llowers. it will have to be a very small spray ; after which replace the glass. A satin ribbon, the width of the metal part of the clock, is emmoldered with sprays of flowers, and the ribbon is sewn neatly together at the top. The ring with which this clock is usually provided with is wound with narrow ribbon and smart little loops and ends cover the seam made by joining the wider ribbon.

TO CLARJFY SOUi'. Td turn stock into clear soup use the whites and shells of eggs, allowing for each quart of stock 4 eggs, and m you earn afford the extra outlay, about 8 ounces of raw white mint will be an improvement. Beat up the white and shells of the eggs, and add them with the meat roughly chopped. Set tiic saucepan over the fire and stir the contents quickly until the white scum rises to the surface, and then leave off stirring at once, drawing the pan to the side. Let it stand for about twenty minutes, and then pour it through a coarse clean kitchen cloth, tied to the legs o£ a chair reversed for the purpose, or you may use a jelly strainer if more convenient. Your stock is now quite clear, and may be used in any way preferred. ..

LIGHT DUMPLINGS. Tliese dumplings, which arc usually served with soup, or some stews, do not require any suet or dripping, and mothers will find them nutritious and satisfying for a growing family. Take one pound of flour, a pinch of salt, a teas-poonful of baking powder, and enough milk to form a soft dough. Flour tile hands, roll the dough into balls, and drop them into the last nulling water for about ten minutes. Afterwards add them to the sou]) or stew. BREAST Of' JIU'fiON. This is a portion of the animal which is sometimes looked upon as almost useless, but with care it may be turned i'lto a very nutritious and tempting little , dish. The chief drawback is the large ■amount of fat, but this may be cut oil' and melted down, when it will l>c very useful for frying purposes. Breast of j mutton can sometimes be bought for 41 per lb and two pounds will be quite sufficient for an ordinary family. Remove the fat, cut out the bones,—these may go into your stock pot —and put the meat Hat on your cooking board. Never place the meat directly on the kitchen table. Sprinkle the inner side of the meat with breadcrumbs ani minced parsely ; if liked, a minced onion may be added. Season with salt and pepper, roll up the meat, and secure it with tape. This may then be eitrier baked in a steady oven, or it will be equally nice if stewed, with a tablespoonful of water poured into the pan. Keep tlic pan closely covered until the meat is tender. It may take about two hours. , SPINACH. This vegetable is always very gritty, and requires thorough washing, in two or three waters, leaving it in the last water until you are ready to cook : t, when it snould be drained as dry is possible. Now put the leaves into a large dry saucepan, sprinkle a little salt over, cover closely, and place the pan over a moderate Are. Do not add any water—the spinach with cook in 'ts own steam. Stir it down as it cooks, and in about twenty minutes it will be done. Drain all the moisture from it, between two plates. Chop it finely, r - turn it to the saucepan with a piece of butter, heat it thoroughly and serve .'-n toast, with either poached eggs on the top, or hard-bailed eggs, cut in rings. A little nutmeg and pepper improve the flavour. , PARSNIP PUDDING. Boil as many roots as you wish, anJ when tender, mash them smoothly. To i/ 4 lb of pulp allow y 4 lb breadcrumbs; 2oz, ground rice, 1 beaten egg, 2oz. castor sugar, the juice of half a lenuw, and sufficient milk to make a stiff batter. Pour into a buttered mould and boil for two hours. A NOVBfi SAUCE FOR COLD BEEF. This is known by the name of green sauce, and is usually served with cold roast beef. Wash and mince finely a sprig eacli of parsley, marjoram, tarragon, cress and chervil (the latter may be omitted if the llavor is disliked). Pound them in a mortar, add the yoiks of two hard-boiled eggs, one teaspoonful of mustard, some pepper, salt, and a very little cayenne. Then rub in, by 1 decrees, three tablcspoonfuls of oil and } two of vinegar.