WOMAN'S WORLD.

Taranaki Daily News, Volume LIII, Issue 75, 7 July 1910, Page 6

WOMAN'S WORLD.

NOTES FOR WOMEN. Bondon, May 13. KING EDWARD'S DOG. The late King's fox terrier Caesar, hii favorite pet, is inconsolable at the loss of his master. Caesar was with his Majesty on the rlav he died, and has hardly eaten since. He is now in the care of the sergeant footman, who lias to be very much on the alert to prevent him running to the door in which the King's body is dying and whining piteously. He is a white wire-haired terrier, and on his collar are the words, deeply engraved: "I am Caesar; I belong to the King."'

A MANY-SIDED MONARCH. The late King was—Barrister, Fieldmarshal, Admiral, Trinity Brother, Doctor of Civil Law, Fellow of the Royal College of Physicians, Doctor of Laws, farmer, cattle-breeder, scientist, fireman, Doctor of Music, and a Fellow of the Royal College of Surgeons.

WHEN THE KING WAS HAPPIEST "I am happiest," he wrote in the Di:*.'.. ess of Fife's album, before he ascended the throne, "when I can forget that 1 am Your Royal Highness;' when I can smoke a really good cigar and read .(must I confess it?) a good novel on the quiet; when I can,.like plain Mr. Jones, go to a race meeting without it being chronicled that 'His Royal Highness the Prince of Wales has taken to gambling very seriously, and yesterday last more money that ever he can afford to pay'; when I can shake hands and talk to Sir Edward Clarke without it being rumored that 'the Prince of Wales is violently opposed to the present war'; when I can spend a quiet evening at home with the Princess and my family." "I am unhappiest," he wrote, "when I have to attend some social function where I must smile as pleasantly as though I never had a pain in my life." THE HEIR-APPARENT.

Prince Edward of Cornwall, who will ■be created Prince oS Wales by his father in due course, will he sixteen years old on June 21 next. He became a naval cadet in May, 1907, and spent two years at Osborne, going thence to the Britannia at Dartmouth. Before 1907 he was education at home by Mr. Henry Hansell, private tutor to King George's children. He will shortly exchange his naval life for a military one, so 1 that he shall be well grounded in both services, and then .will go to one or "both of the great universities. Besides riding, shooting, swimming, cycling, football and cricket, he has learnt boxing, and is a good crosscountry runner for his age. He is fairhaired and sturdy, and has always been remarkable for his good temper. No distinction whatever has been made between liim and other cadets at Osborne and Dartmouth. "He has had to be up at "6.30 a.m., and work forty-five minutes before breakfast, and has taken his share of "fagging." "THE QUEEN OF TEARS."

The Empress-Dowager of Russia, who has been named "The Queen of Tears," is a sister of Queen Alexandra, and has frequently visited this country. Her father-in-law," the Emperor Alexander 11., was (blown to ipieces by a 'bomb. The Czar Alexander 111., her husband, his health undermined 'by his father's assassination, died prematurely at the Palace of Li-' vadia, in the Crimea, At the coronation of her son, the present Czar, 1500 people were killed in a panic among the crowd on Khodinskv Plain. .

THE SPIRIT OF WOMANHOOD.

Queen Alexandra's life has been to English people in many ways the fulfilment of a. national ideal, an ideal simple, perhaps, but deep and true and characteristic of the race. To Englishmen she has been in some ways the embodiment of the spirit of womanhood, with all that it implies of grace, beauty, gentleness, and power of afi'eetion; and to Englishwomen, and, indeed, to all women, she has been year iby year, as new responsibilities and new duties opened before her, an example ajid an inspiration. THE WHITE QUEEN.

White was the Royal widow's mourning when Mary Queen of Scots lost her husband, and earned her the title of the "White Queen." Another Royal personage who wore white for the loss of a spotise was Henry VIII., who must have been void of over-much sense of humor, as he was of all sense of decency, wlien he donned a white toilet for his Queen Anne Boleyn after he had had her beheaded. A MAGIC) 'NAME.

| There has been magic in Alexandra's ; name, both as Princess of Wales and as Queen of England. It flowed first from the radiant 'beauty of face and form and manner which made, as perfect loveliness must make, its swift, irresistible appeal to men and women. The years have passed' lightly over that gracious beauty; for her Time himself has grbwn debonnair. But the magic of the Queen's name now flows from ner long-tried qualities of heart—qualities, which have been J found wanting, and among which the j spirit of sympathetic "charity has long I established a gracious pre-eminence.— i Daily Telegraph. ' I Her name is fragrant with good deeds as the woods at this season are fragrant with tlie delicate scents of spring. . . Whether in practical ways, such as the share she took when a bride in the improvement of the cottages on the then recently-acquired Sandringhain Estate, by the establishment of technical schools there, by the quick question, "Where are the cupboards?" when being shown over some County Council model dwellings, by her kindness to individuals, as in the case 1 ! of a groom at Sandringham attacked by ; typhoid at the asme time as the then S (Prince of Wales, whom she visited in a ' room over the stables whenever she could ' be spared from her husband's bedside, Queen Alexandra has endeared herself to the English people, and given innumerable proofs of her realisation of the responsibilities ' of high position.—Daily Mail. •; • */.

A UNIQUE POSITION. Mrs. Dr. Garret Anderson enjoys the distinction of being the first woman in the world to read the proclamation of a new King. She did so as Mayoress of Aldeburgh. CONVICT MOURNERS. The convicts at Dartmoor prison paid their last tribute to King Edward in chapel at both morning and evening services last Sunday. The organist, a convict, plaved the Dead March in Saul on each occasion. OLD COINAGE STILL. . The Royal Mint is working as usual upon the old coinage. It may be some time 'before alterations are decided upon. QUEEN ALEX wniU'S ALLOWANCES. ■ Queen Alexandra's allowance, as relict of King Edward, will be £70,000 a year,. EMPTY HOTELS. The great hotels and restaurants of London are practically factories. The employees of each number from 600 to 1000 people. If their source of revenue cease it is the workers who feel the blow most keenly. Last Saturday night the Savoy served five suppers. The lowest number it ha 9 ever served before on the worst night in August or January—which are the two slaikcst months of the year —has always exceeded 100.

HOUSEHOLD HINTS. Aprjcotones. —Requirirt: One pound of apricot pulp, one pou id of loaf sugar, granulated sugar to roll the sweets i». Use a good brand of tinned apricots. Lift them from the syrup, and drain them on a hair sieve for half an liour. Next rub them through the sieve, weigh the pulp, and see if there is the required quantity. Pound the loaf sugar finely, put it into a saucepan with the pulp. Mix well, and cook over a slow fire for forty-five minutes. Keep the mixture well stirred, and let it bubble very gently. It must not cook very fast. Have ready some small sweet moulds about the size of a two-shilling piece. Dip each mould in cold water, see that no water is left standing in it, and next shake some granulated 1 sugar all over the inside, ! turning out all loose grains. Put one and a-half °teaspoonfuls of the mixture in each mould, and leave in a warm place—on the plate rack does excellently—until the sweets feel dry and Arm. Turn them out of the moulds carefully, roll them in more granulated sugar, and they are ready. Baked Macaroni Pudding—Required: One' pint of milk, four long sticks of •macaroni, or two heaped tablespoonfuls of broken vermicelli, one egg, one tablespoonful of sugar, flavoring, a few grains of salt, about a quarter of an ounce of butter. Break the macaroni into piece 'about half an inch long; bring the milk to a boil; add the salt and macaroni, and let it toil very slowly for about half an hour, or until it is quite tender. If vermicelli is being used it will take about ten minutes. In either case keep it well stirred while cooking. Rub the •butter over the pie-dish. Beat up the egg. Wihen the macaroni has cooled slightly stir in the egg, flavoring and sugar. Mix it all together. Turn it into the dish and bake very slowly until the top is a delicate brown. If nutmeg ia liked, sprinkle .the top with a little grated nutmeg instead of adding flavoring. to the mixture. ' Brown Haricot Puree.—Required: One pint of haricot beans, two and a-half quarts of brown .stock, three tablespoonfuls. of chopped bacoi}, four tomatoes, two onions, one leek, one small carrot and turnip, one tablespoonful of chipped parsley, one ounce of dripping, salt and pepper. Soak the beans for twenty-four hours in cold water. Wash, prepare and coarsely chop all the vegetables except the .tomatoes. ' Melt the dripping in a saucepan, add the bacon, onions and leek, and fry a light /brown. Add the rest of the vegetables, beans sfnd stock. Boil gently for about three hpurs, or until the beans are soft. Then rub the soup through a fine wire sieve. Rinse out the saucepan, pour backhand re-boil the soup for five minutes. Add the seasoning and parsley, and serve in a. hot tureen with croutons or cubes of toast.

Oyster Toast—Required: Half a dozen oysteTs, half an ounce of butter, One tablespoonful of crumbs, one tablespoonful of cream, four tablespoorifuls of milk, salt and pepper, a slice of hot buttered toast. Melt the butter in a small pan, stir in the crumbs, then add the niilk, and stir over the fire until the mixture boils. Whisk the cream until it will just, hang! on the whisk, then stir it in lightly. Beard the oysters, and cut each in quarters, then add them to the sauce. Trim off the crusts from a neat piece of hot, buttered toast, and heap the mixture on it. Put it back in the oven to | heat it thoroughly, then serve it at once. ' Lobster .Scallops—Required: 'A tin or "lass mould 'ol lobster, one ounce of butter. half an ounce of flour, one gill of •-•-'lk, one teaspoonful of anchovy essence, half a lemon, salt, pepper, browned crumb. Butter some natural or fireproof china scallop shells. Dust the buttered surface over thickly with some of the browned crumibs. Chop the lobster coarsely, after draining it free from the liquid. Melt the butter in a saucepan, stir in the flour smoothly, add the milk, and stir this sauce over the fire until it -boils. Then add the anchovy essence 1 , a few drops of ilemon juice, and the lobster.! Mix and season the mixture carefully.. Fill the shells with it, heaping it up rather high in the centre. Cover the surface of each heap of the fish with browned crumbs, put a few tiny bits of butter ■here and there on the crumbs, and bake the scallops in a sharp oven until thoroughly hot; Serve in the shells on a lace paper or folded fish napkin. Lay a. small slife of lenion on each, if liked. N.B.— Any other tinned 1 fish oan be used in: place of lobster —salmon, prawns, or, of, course, fresh fish; and if you are fortunate enough to have a little suitable cold| sauce in the laTder there is no need to make any specially. Home-made Yeast.—Pare and grate four good-sized potatoes into one quart of boiling water, and boil five minutes, stirring constantly. When cool, add half a csup of sugar, two tablespoonfuls of salt, and one compressed yeast cake dissolved in a half-cup of cool water, or half

a cup of yeast saved from the previous boiling. Turn the mixture into a stone or glass par, cover and stand in a warm place for at ileast three hours, stirring down the mixture each time it comes to the top of the vessel. When fermentation lias ceased, cover the jar closely, And stand in & cool place fco keep. Caution: The yeast must not be allowed to fall; it must be stirred down. It must 'be put into a cool place as soon as fermentation ceases. A large bottle is a good and con " venient receptacle for keeping. Save half a cupful of this yeast to set the next brewing. It will keep in a cool place in the winter for three weeks, in the summer ten days to two weeks. A cupful of this yeast will make four loaves of bread.