WOMAN'S WORLD.

Taranaki Daily News, Volume LII, Issue 166, 7 August 1909, Page 4

WOMAN'S WORLD.

BRUSHING THE HAIR. I Brushing the hair can be carried too ■ far. The g irl "ho drags the urusll through her Hair two or three hundred times before She retires lor the mgut, > 01 makes her morning toilet only suit- < ens her scalp. Mark a wain, the famous American humorist, m a recent talk before a bod)' oi medical students, said: "1 «»•- «iy bushy head of hair to the vigorous use 01 a suu hair-brush.'' Ami there lies the root of the whole mauer. Have you seen a man brush his Hair vigorously? ' ne attacks it as if it were a mortal enemy to be conquered, and by tne i.tue he has reduced it to order his whole scalp is glowing with the exercise ne has given it. ' . ■ ■ The girl who is trying to accomplish three impossible things at once—viz., brush her hair, develop her arms, and acquire grace in moving them about—should ie&rn a lesson from her leiiowbeing. . , Don't think about the waxy undulations of your arms when you brush your hsiri Don't* think al)uut tbe amouut , of exwSse you are giving them. Ihei:< another ways ol accomplishing grace wd'jlev«loping muscle:, than by 1-rusli ingthe hair. -J\jjt make a masculine attack on tin teak. Brush it vigorously, not one or two orVthree hundred times, hut until it feels warm and glowing. Then stop. It has had enougli. Brush it back from the forehead and over your *«s with short, quick

strokes. u h Divide it again and again and brusn the part on each side. Never mind the ends of it. The'place to attack is the place where it grows, not where it ends. Then, when your whole head feels warm from the encounter, lay'down your btush and run your hands throu e ii it gentlv till your arms are tired. The oil from the palms of your bands will give it the required lustre. Give this method a trial and sec it, in a month's time, there is not a marked improvement in the l.fe, color and quality of your hair, and if there is not -well, you may go back to the oldtime way with an easy conscience. But give it a .trial.

HOUSEHOLD HINTS. Sweeten custards after they are cooked, li the sugar is added ueiore, it is apt to turn tueui.

When peeling lemons for cooking purposes, be sure never to cut any ol me white skin, as it has a bitter navor.

To test the heat of an oven, put in a piece of paper; if it turns a light brown, the neat is right for pastry; if it turns a dark yellow shade, the heat is right for cakes.

' American Eggs.—Poach four or live and serve eacii on a small square ot toast oa the dish. Cut up about two ounces of cheese, dissolve it in half a pint of milk, add cayenne and salt, and stir till quite smooth. Pour over the eggs and serve at once.

A Breakfast Dish.—Fry iu a little butter, a small chopped oniun, a quarter of a-pound of weii-boiied rice (weighed before toiling), and three uuuees 01 i chopped ham, seasoning all with cayenne pepper and salt. Stir till it is hot, and serve heaped on a dish Willi a little curry powder scattered over.

When washing knives, never let the handles, whether they be black or white, get wet. It is a good plan to have a salt jar full of soua-waH-r lor washing the knives, taking care that the waiei umV covers the blades.

When washing potatoes, Wore cooking, use a sniail scrubbing brush. ii they arc to be baked "ia liieir jackets,' a small piece ought to be cut otf cacii end, so luat the steam can escape.!hi/.: is no chance then of the potatu becoming toddcu.

Russian mince is a good way of using up cold meat. Cut up a pound of coin "riieat into dice, add to it a variety ot cooked vegetable, aad some bacon cnoppcd. Season with chopped onion, parsley, pepper and Bait. .Moisten with a tablespoon of vinegar and a little gravy. Stir over the fire till hot, serve heaped on. a. hot dieh, garnished with sippets ol toast and sprigs of parsley.

AUJght Seed Cake.—l'ut half a pound of pastry Hour into a basin, add to it one' tablespoonful uud a halt of baking ;jb>'der, and two teaspoonfuls of currnWayrseeds. Cream three ounces of butter with three ounces of sugar, add two /well-beaten eggs, and a gill of milk. Gradually shake in the dry ingredients, beating well all the time." Hake in a quick oven for three-quartere of aa hour.

Rhubarb Charlottel—Butter a piedish and cover the bottom of it with crumbs. Then put in a layer of rhubarb, tne piece* to be an inch long, add brown sugar, a little grated lemon rind, and powdered ginger. Continue in this way till the dish is full, having breadcrumbs last. Put in a few bits of butter on the top, and bake in a moderate oven for an hour.

' Linseed tea is a very valuable remedy, and should be taken freely by auyone suffering from colds, sore throat or bronchitis. Pour two 'quarts of boiling water on one ounce of linseed and twelve drachms of liquorice sliced. Add a few slice* of lemon. Cover, and leave for six hours, then strain through muslin, and sweeten to taste.

Rice Buns.—Put into a basin a quarter of a pound of Hour, .eight ounces of ground rice, one heaped tcaspoonfui ol linking powder, and a little grated lemon rind. Cream a quarter of a pound of butter and lard with six ounces of castor sugar, adil two eggs, and beat a'i togeTfier. Sift in gradually the dry ingredients. Butter some tins, half fill thcin, and bake in a quick "veil for fi: teen minutes. v'fc

A Good Suet Crust.—Put half n pound of Hour into a basin, add to it a pinch .of salt, and n tcaspoonfui <■' forking powder, lastly; 'three or foul ounces of finely chopped hoef-suet •-Make into a still' paste with cold water: add the water very slowly or you wili make the pasti-v too moist. It is now ready to be rolled out.

Stewed Celi-rv.—lt is a dcli..ious vegetable. Well "wash a h 1 of celery. Cut it into four-inch lengths, and put i! in a stewpan. Stew with milk, or milk and water,, season with salt and whil pepper till quite tender. Take up lh celery: put it on a dish hot. thicke. some of the milk with butter and flour, and pour over the vegetable. Scatter very little parsley over .and serve a' once.

Preach Tapioca Custard.—Soak tw tablesponufuls of tapioca in a little eo! water for an hour, then boil it in mil for live minutes, add one ounce of i-ugoi

•-. beaten yolk of egg. and flavoring to task 1 . Stir over the fin- for a minute or two longer, then leave it togot cold. Take off an.v skin that may form, stir in a little, cream if you hove it, then pour into a glass dish. Garnish' prettily a nil serve eolil.

lamps must not be forgotten in the house-cleaning. Empty out the reser•niro, wash thoroughly, anil dry. Take the burners apart ami boil them with soda and water in an old sauoepan; wash with soap and water, arid dry well, if the 'burnt part.still remains, clean :* with a little oxalic aejd and water. Jtoil the wicks, too, in soda water aid dry thoroughly. If the lamps arc not wanted in summer, put thein awn v.* Anvwav. they will burn' surprisingly well when nut together again after thi* thorough cleansing.

American broth will make an excellent supper in cold weather. Soak half & pound of split peas over night, the:' put them (&l to boil with two quarts of water, add two Onions, half a pound of tomatoes, one carrot, one turnip, some eelerv cut small, eight peppercorns, a little salt, and one pound of scrag end of mutton cut small. Let all boil gently for two hours. Take out tlje meat and pass all the rest through a sieve. Return to the saucepan, adding, if neecssarv. a, little more water to vale it the right thickness.. The meat if liked may be cut up in small bi.ts and added. Serve very hot, and hatld oivf of toast with it.