WOMAN'S WORLD.

Taranaki Daily News, Volume LIII, Issue 105, 11 August 1910, Page 6

WOMAN'S WORLD.

LADY ISLINGTON. London, July 1. Lady Islington had the honor of being received by the King and Queen on Monday, and remained to luncheon. Lady Islington will take her departure for New Zealand by the s.s. Turakina, which leaves England on July 9th. She has engaged a suite of cabins, which are being specially decorated for her ladyship by Maple's.

In older that she may have fresh milk on the voyage, Lady Islington is taking . with her on the Turakina a cow from J one of her husband's Wiltshire esates, and one of the grooms who are going out by that vessel has been told off to j look after the animal. He is now taking lessons in milking! | A number of Pekinese spaniels "rill 1 accompany her ladyship to New ZeaI land. These valuable little animals are ' a breed which have not yet been introduced into the Dominion. They were first brought to England from China after the advance of the Allies upon Pekin I at the time of the Legation riots some I years ago, and they are now very popuI lar as pets in the West End. j iSome valuable old furniture, specially ' selected in London for Lady Islington, | is included in her baggage, and some j half-dozen of the servants for Government House, including a chauffeur, a gar- | dener and two grooms, are going out by , the Turakina. In all, a staff of twentyeight servants will go to New Zealand.

£sl FOR A LOVE-LETTER. PROM ROBERT BURNS TO AN UNKNOWN. LADY, A love-letter sent by Sflbert Burns to an unknown lady realised £sl at Messrs Sotheby's rooms recently. The text apart from several alterations by Burns runs: "Dear Madam,—The Passion of Love had need to be productive of much de- . light, as when it takes thorough possession of the man it almost unfits him for anything else. The lover who is certain of an equal return of affection is surely the happiest of men, but he who is a prey to the horror of anxiety and dreaded disappointment is a being whose situation is by no means enviable. Of this my present experience gives me sufficient proof. To me, amusement seems impertinent and business intrusion, while you alone engross every faculty of my mind. May I request you to drop me a line, to inform me when I may wait on you? For pity's sake do and let me have it soon. In the meantime allow me in the artless sincerity of truth to say that I truly am, my dearest madame, your ardent lover and devoted humble servt." At the same sale a letter to William Pitt in Burns' autograph realised £190; a 73-page manuscript of a romance by Sir Walter Scott,. £195; and two unpublished letters of James Wolfe the hero of Quebec, £IOO.

ROYAL ROMANCE. PRINCESS CLEMENTINE TO BE MARRIED IN ITALY. Turin, June 21. Princess Clementine of Belgium, the youngest daughter of the late King Leopold, arrived this morning and was welcomed at the station by Prince Victor Napoleon. The Princess proceeded to an hotel, where the Dowager Duchess of Aosta visited her. It is stated that the marriage of Princess Clementine and (Prince Victor Napoleon will take place shortly at Moncalieri Castle, where the chapel has already been prepared. The ceremony will be of a private character, as the bride is in mourning for her father.

| A DISILLUSIONED BRIDE i AND A MYTHICAL FORTUNE. Paris, June 21. 1 A hairdresser has succeded in perpet- \ rating a clever swindle at Lille by prei tending to be the heir to a great fortune, ' Eis exploits resemble those of Mme, Humbert on a smaller scale.

i The hairdresser, who is fifty years ol age, established himself in Lille some months ago. He had neither money nor good looks, but his manners were plaws- \ ible, and he started his tonsorial establishment on the strength of a mythical I inheritance of a million sterling, which ■j he expected to get on the death of an aged aunt. He then announced his wish to marrv, and Lille society paraded its most beara- • tiful heiresses for him to choose from. I He selected a charming young lady of twenty-five who was very rich ami very j beautiful. Then he confided to a friend , —<M. Mathieu, who was to be his best i man—that he was short of ready money, : and Mathieu lent him £6O. I The marriage took place last Thurs--1 day, and the ibride and the bridegroom I left for Paris. Mathieu went with them, : After a few days Mathieu and the bridegroom were to call on the bridegroom's aunt, so that the latter might be repaid his £6O. But yesterday, when the visit was to have taken place, the hairdresser had vanished.

j Then it was found that both the fortune and the aunt were mythical. The discomfited Mathieu has taken the bride back to her parents.

HOUSEHOLD RECIPES. Nut Cutlets.—ißequired: Two ounces of ground nuts, one ounce of butter, hal fan ounce of flour, two eggs, one gill of tomato pulp, one teaspoonful each of chopped onion and: celery, seasoning, (bread crumbs, frying fat. Melt the butter in a saucepan, add the finely chopped onion and celery, and fry them unt.i a very light yellow tint. Add the tomato pulp (made'by serving some tinned or fresh tomatoes), and stir until this "panada" (as this thick kind of sauce is called) boils. Stir m the nuts, which must have been put through a mincing

machine twice. Reheat the mixture over' a gentle heat, in or.ltr to h : nd the egg; then season it cmsfi,'!.- (much ilepeniis on this point) and turn the mixture on to a plate to coji. \Vlier. cold enough to handle easily, form the mixture into neat cutlet shapes, brush them over with beaten egg, coat them with crumbs, and fry them a golden brown in plenty of clean, smoking-hot frying fat. .Drain the cutlets on paper, in order to free them from grease, and serve them on a hot dish, garnished with fried parsley. Wholemeal bread and butter should accompany this dish. \ou can use walnuts, almonds, or other varieties of nuts if you wish. , . Apples a .llldeline.—Required: Six large apples, two tablespoonfuls of flour, two tablespoonfuls of sugar, half a teaspoonful of powdered cinnamon, half a pint of stale cake crumbs, one egg, one tablespoonful of jam, half a gill of fruit syrup. Peel and core the apples without cutting them. Put them in a covered pie-dish with a little water, and cook them gently until they are almost tender. Let tliem get cold; then dip each apple in the sugar, flour, and cinnamon, which should be mixed together. Beat up the egg, brush each apple with egg-; then cover it with cake crumbs. Fry them a golden brown in boiling fat. Drain them on kitchen paper. Fill the centre ci each with jam, and serve with any nice fruit syrup. Creamed Fish and Potato Border.— Required: About one breakfastcupful and a-half of any cooked fish, one ounce of butter, one ounce of flour, half a pint of milk or fish stock, one hard-boiled egg, a little lemon-juice, salt and pepper, mashed potatoes. Remove all skin and bone from the fish, and: 'break it up into large flakes. If you have any sauce by you there will toe no need to make more. Otherwise melt the butter, stir in the. flour, add the milk df stock, and stir the sauce over the fire until it boils well. N.ext add the fish, the coarsely-chopped «gg, about a teaspoonful of lemon-juice, and salt iUid pepper to taste. Stir the mixture over the fire until it as hot through. See that the potatoes are evenly mashed. This is best done by rubbing them through a sieve. Make them very hot, season carefully and arrange them in a neat border on a hot dish, marking it prettily with a fork. Heap the fish mixture up in the centre and serve at once. NJ}.—For the sake of varieties boiled rice or macaroni may be used instead of potatoes. Celery and Nut One teacupful of peeled walnuts, a head of | celery, one lettuce, one tablespoonful of, cream, quarter of a pint of mayonnaise sauce or any other salad dressing, salt and pepper, .Wash the celery, removing the outer sticks. Cut the white parts into thin shreds. Put them in cold salted water for five minutes. This makes them crisp. Then dry them in a clean i cloth. Chop the nuts coarsely, and mixi them with the celery. Add the cream] and dressing and a dust &l salt.and pep-; per. Heap the mixture in a salad-bowl, and arrange the lettuce leaves in a border round.

Fried Kidneys and Tomatoes.—Required: Pour sheep's kidneys,, one large tomato, eight thin slices of bacon, four small rounds of bread, one ounce of dripping, salt and pepper. Slit each kidney open lengthways, tout do not quite divide it. Remove the skin and the core from the centre of each kidney. Cut the tomato into four slices; roll the slices of bacon neatly up, and thread them close together on a skewer. Cook them either in the oven or before the fire. Trim the rounds of bread neatly.. They should be about the size of the tops of a tumbler. Melt the dripping in a frying pan. When a smoke rises from it put in the breaid and fry it a golden brown. Drain on paper. Next fry the slices of tomatot until just tender ,and lay one on each, piece of bread. Now put the kidneys,, with the cut side down, in the pan and fry. them quickly, turning them once.. They will take from five to eight min» utes. Put a kidney on each piece of tomato, garnish with two little rolls of. bacon, and serve at once. Brown Bread Souffle.—This is a somewhat uncommon and very excellent pudding. If expense need not'be considered, use half cream and half milk and sherry or marsala instead of vanilla and cinnamon. Required: Half a pint of milk, four eggs, two ounces of butter, two breakfastcupfuls of brown crumbs, three ounces of sugar, the rind of a lemon, one teaspoonful of vanilla, one teaspoonful of powdered cinnamon. Thickly butter a souffle tin or plain cake-mould. Tie a band 1 of buttered paper round outside it to come two or three inches above it. Melt the butter, add the grated lemonrind and the milk. Let these boil. Then sprinkle in the brown crumbs and let them boil gently for about two minutes, keeping them stirred. Draw the pan to the side of the fire, add the sugar, cinna-| moh and vanilla, and cook for a few sec-1 onds. Separate the yolks and whites ot the eggs. Beat up the yolks, and add them to the mixture. Whisk the whites to a very stiff froth and, just at. the last minute, stir them lightly in. Pour the mixture into the prepared tin. Cover the top with a piece of greased paper. Put in a saucepan with boiling water to ; come halfway up the tin, and let it steam ' very gently for about an hour, or until [it feels spongy when pressed in the ; centre. Turn it carefully on to a hot [dish, and serve any good sweet sauce ■ with it.

Baked Cheese Souffles.—(Required: Onej ounce of butter, half an ounce of floury ■ three ounces of grated cheese, two eggs: and one extra white, quarter of a pint! of milk, salt, pepper and grated nutmeg; Lightly brush over with salad oil or melted butter the inside of some small paper or fireproof china ramekin oases. Mfett the butter in a saucepan, stir in the floor smoothly, add the milk, and stir orer the fire nmtil the mixture thickens. Draw the pan off the fire, and stir in all the cheese except two teaspohnfuls. Though Parmesan is the best cheesej.any| other kind will do, provided it is stale enough to grate. Beat up the yolks of | the eggs very thoroughly. WheSs the mixture has cooled slightly, beat them in. Add seasoning to taste, and lastly whip the whites to a stiff froth, amd stir them lightly in. Half fill the cases with the mixture, and bake in a qutek oven they are well puffed up and nicely browned, sprinkle over the rest of toe cheese» and serve as quickly aa possible.

' 'Apple Cheese.—Peel and core six large j apples, and stew till tender. Beat up I freely, and add the juice and grated rind I of a lemon and the yolks of two eggs, I taste. Line patty-pans with paste, put | in some of the mixture, and bake.