WOMAN'S WORLD.

Taranaki Daily News, Volume LIII, Issue 112, 19 August 1910, Page 6

WOMAN'S WORLD.

.WHAT GREAT M3DS HAVE SAID OF LOVELY WOMEN. I 'Nature meant to make woman its mas- ' terpiece.—Lessing. Oh, fairest of creation; last and best of all God's works.—Milton. Woman is God's appointed agent of morality.—Mrs. Hale. tit is the low man thinks the woman low.—Tennyson. „ Should not woman be destined to functions the most noble and elevated?— Plato. The society of ladies is the school of politeness.—Mountfort. 'He that a good woman loves is fenced against all evil.—ltalian proverb. , 'Every gift of noble origin is breathed ' upon by Hope's perpetual breath.— Wordsworth. I The very first of human life must spring from woman's breast.—Byron. I Hit woman lost us Eden, such as she alone can restore it.—Wi; . I Modesty in \voii:a,i i:> ..... ! robe to her virtue.—JHeine. 'Everyone is as God has made her, and oftentimes a great deal worse.—Cervantes. The wife is the keeper of the husband's soul.—l Arabian saying. 0 woman! in this world' of ours, what . boon can be compared to thee?—Morris. I iSeek in thy need the counsel of a wise I woman.—Oalderon. Upon a sudden motion and untaught a woman for the most part reasons best. 1 —Ariosto. [ Be it ever confessed, from her man receives both refinement and zest.—Moore, i 'She was a phantom of delight, when , first she glanced upon my sight—Words- ' worth. ' Contact with a high-minded woman is , good for the life of any man.—Vincent. I 'Religion directs us rather to secure inward peace than outward ease.—Watts. In affairs of emotion moral and religious women will always lead.—Parker. I Be but yourselves, 'be pure, Ibe true, ■ and prompt in duty.—Whittier. Enjoy the spring of love and youth, I To some good angel leave the rest; I For time wall teach thee soon the truth, There are no birds in last year's nest. —Longfellow.

" ! \ PRACTICAL RECIPES. "IS. —— ' -.,««».[»•»!« (Egg Sandwich'.—Boil the eggs hard and remove ,the shells. Rub the yolks smooth and chop the white fine. Season with one ounce of butter to every five eggs, salt and pepper, and a little minced parsley; or slice the eggs and dip each slice in some nice dressing. fljettuce Siandwiichesi—iCut the bread very thin, trim it into fancy shapes, or cut arount with a cookery-cutter. .Spread a slice with salad dressing, place crisp lettuce leaves On this, and then press the other slice closely on the whole. Eggs Stuffed with Cheese.—Hard boil three eggs, remove the shells, cut them in halves, remove the yolks, and pound' them to a paste with two tablespoonfuls : of grated! cheese, a little mixed mustard, I salt, pepper, cayenne, a few drops of 1 vinegar, and a little butter to make it , sufficiently moist. Put this paste into the halved whites, cut a little piece oft' the end so that the egg will stand upright, place each half on a small round ; Of buttered toast, make hot in the oven, and serve at once, or serve cold with salad. I To Bake Potatoes.—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them ■I well, for the brown skin of a baked po- [ tato is by many persons considered the better part of it. Put them in a moder- ; ate oven', and bake them for about two ! hours, taming them three or four times ■I while they are cooking. Serve them-in d napkin immediately they are done, for if they are kept a long time in the oven they will have a shrivelled appearance. Potatoes may also be roasted before the ' fire in an American oven; but when thus >■ cooked, they must be done very slowly. i To Cook Harricot Beans. —These should ; be soaked in water all night. Boil them ; with a little salt and a strip of bacon. They will take quite two hours to cook, i These beans are very nourishing, and can : quite take ,the place of meat, as far as I nourishment goes. lentils may be cooked j in the same way ,and served with a Lump j of butter. I Anchovy Toast.—Take six small rounds | of hot buttered toast, two hard-boiled • eggs, and anchovy paste. Rub the yolks . of the eggs through a sieve, and chop the whites finely. Have ready the rounds oi ' toast, and spread them with a thin layei of anchovy paste. Arrange a neat bordei of the chopped white of egg round th« toast, and sprinkle the yolk in the centre, Place the rounds on lace paper and serve them. Beef and Ham Pie.—Take a deep pie-

dish and arrange in it one pound and a quarter of .beef steak, ouit in neat pieces | (freed of fat), half a pound of cooked j ham, and three hard-boiled eggs cut in I quarters. These ingredients should be ; put in layers, and all seasoned with chopped parsley, sweet herbs, lemon rind, ; pepper and salt. Pour a gill of good ; stock over. Cover with a good pie-crust. ; Bake in a sharp oven till the pastry is j cooked, and then let the pie stew slowly till the medt is cooked. Serve cold with I mashed potato or salad. I Wine Jelly.—One large lemon, half an ounce of sheet gelatine, half a pint of ] sherry, caster sugar. EPluit the thinly- ; pared rind of lemon into a saucepan with < half a, pint of cold water, and when it has infused for twelve minutes pour it into a. basin and dissolve gelatine to it.; then add the juice of the lemon, sherry, and caster sugar to taste. When cool strain it through muslin into a mould (previously soaked in water), and stand aside for one day, when it will be ready for use.