WOMAN'S WORLD.

Taranaki Daily News, Volume LIV, Issue 180, 29 January 1912, Page 6

WOMAN'S WORLD.

(Conducted hy "Eileei.")

WORLD-FAMOUS AT TWENTY j

YOUNGEST PRIMA DONNA'S SUCCESS. World-famous at twenty! This romance of triumph and that seems almost incredible has been brought into the twentieth century by 'Miss Felice •Jjyne, the young prima donna, who achieved a striking success at Gilda in "Rigoletto" at the London Opera House. The musical critics announced the appearance of a singer younger than any prima donna wihtin the recollection of the present opera-going generation a soprano whose voice was equal to, if not more beautiful than, the yoices of the sweetest singers in the history of music. The news was cabled to America (for Miss Lyne was born in Kansas City), the Continent—all over the World. Wherever there is a temple of opera the story of Miss Felice Lyne's success has been told. The phrase of "waking" to linil oneself famous was literally realised when Miss Lyne awoke to find telegrams from far countries, letters from those who

heard'her sing, and letters from all kinds of people who profit from success. Phonograph companies are offering un-heard-of 'sums ; for the exclusive rignts to her voice-records; philharmonic societies are begging Mr. Hammerstein to allow her to sing for them, society hostesses, eager to provide wonder for their guests, have offered engagements. Those who saw her in the London Opera House found it difficult to believe that this pretty, shy child—for she is really little more than a child in appearance was the girl whose name was on the lips of the musical world. . Her brown eyes spaced with youth and life; her face, small and daintily moulded in every feature, is full of expression. She seems like a schoolgirl wfio has Just "finished/' and has been allowed to put her hair up; her slender figure so graceful that every step sh% took made a beautiful pose. ' •; A row of ten cameras awaited her, and she seemed a little afraid of what fame meant in these days. She went to her room and reappeared wearing the simple mauve dress of Gilda in the first act. When she was a child she used to sing her dolls to sleep, and the mother knew i ; that her baby had a wonderful voice. I There was no thought of her going on I' the stage till adverse circumstances - came. Then mother and daughter went to Paris, where Miss Lyne studied under : d'Aubigne, till Mr. Hammerstein:discov- ' ered her eighteen months ago. i' His unerring judgment detected the magic in her voice. He brought her to New York and gave her an understudy part in "Hans the Flute Player," but very soon she was playing the principal part. That was her only appearance before her London debut. Then she came to London to prepare for hqr debut. All great singers have superstitions: Tetrazzini never goes on the stage before dropping a dagger, and if the point sticks in the boards all will u be well with her singing. "I believe silver brings me luck," Miw Lyne said, "so I never sing without having a silver-piece given to me firsv' Just before my appearance Mr. Hammerstein gave me a shilling, and I slipped it in my corsage." "Oh I the audience was splendid. I could not realise that they were applauding me, and when I came out at the end of the aria to the noise of cheering, 1 . thought, "Why don't the others come out i iid take their share " It was her acting that charmed the audience as much as her singing. For this she thanks M. Caini, the stage di ; rector. "He told me to be just myself; to be quite natural," she said. ' And that was how, after many years : the girlish part of Gilda lost all the aStificiality with which it has been cloaked, when opera producers thought nothing of appearance and only of voice.

11 SHE HAD EVERYTHING HANDY.

IDEAS FROM THE KITCHEN. The woman's club had met at Mrs Newbill's says the Chicago Inter-Ocean and she was showing its members her lit tie conveniences to make houseworl easier. "Over my kitchen table," sh< explained, "almost every tool I use ir getting a meal is within easy reach jus! where I need it. Tom put up the shelves " both over the table and over the sink 5 and I drove nails where I wanted them He put partitions in the table drawer, tc separate knives, forks and spoons, sc that I can get at them without fumbling Above, on the shelves, are cookery books ' clock, salt, pepper, sugar and flour ir sifters, soda, baking powder, cocoa anc tea, two graduated measuring cups —one for wet and one for dry materials—egg beater, scissors, big spoons, can openerall the things I need oftenest. Here if a slate, for jotting down orders and menus, and a nail for sales slips. Oi 1 the wall hang the cake rack, sieve, vege table press, grater, cream whip, and sc on. Wtih these things all in their places and a big newspaper spread on the table I am ready for work. The newspapei saves messiness. When I am through ' just roll up the paper and burn it, anc I don't have to clean my table. By thi way, you see that it is on casters, sc that can move it around wherever I an working, with all the • necessary article; on it. One more things which I mus hang up is the list of weights and mea sures which I am typewriting now. shall cover it with glass and passepar tout binding and hang it vphere I cai consult it easily. "The stools follow me about the kit chen. At the table I use them whei I am doing anything that will keep m for some time. At the sink I sit t wash and dry dishes. All my ironin; is done with their aid. The littje fellm which my husband made—l sit on nea the gas stove when I :im using the lo\ broiler burner. '•Hero's my sink shelf that Tom pu up—it is compact and convenient. Tlies dish mops I wouldn't be without —the; are much better than cloths, for yo don't have to put you hands in ho water nearly so much. They stay i this jat of soda solution between time to keep sweet. Up above are smal brushes to clean vegetables, and so or one brush for the sink and a larger scrut bing brush. The two hanging bruslie are for milk bottles and others. On th shelf ; stands a jar of washing soda, an; monia, cleaning and washing powder: borax, etc. Hanging up there is my fin dish-drainer. And when I work here pull niv stools over, of course. Oh, here : my knife cleaner—just a square piece c wood with a strip of old carpet tacke to it, twice as long as the board and folc ed over, pile side /in. I scrape into th fold some bath U';ick, and when a knif must be cleaned I push it in and rub i back and forth./: It saves handling tl soap each time, and a little does seven times. "In my cupboard I try to keep even thing I can labelled glass jars, witl in easy reach The tallest ones in tli (back row coni.ain dried peas and beam cornmeal, brown sugar, rice and brea crumbs. In front of these are raisin dried celery tops, etc. The front row i

fto be—when I get time—small jars of I spices. My idea in arranging all these i things is to have them always in the j same place, convenient. This other sec- j tion of the cupboard has a small extra shelf between the lowest two, so that more piles of dishes will go in without being set on top of each other. It saves lifting. .: "Now come into the back hall and see how I keep all my house-cleaning tools. Here they hang on the back of the door, each with its screw-eye in its* "handlebroom, floor brush, wall brush of lamb's wool, floor oiler, whisk, brush-brooms, dustpan, feather duster, and the long wire brush for cleaning the refrigerator piper. They are off the floor, taking *up no room."

TYPES OF ANCIENT AND MODERN BEAUTY

M. Rodin, the great sculptor, was asked where, in the world, are the most beautiful women. "Who shall say?" lie replied. "There are hundreds of beautiful types. I have modelled little Eastern dancers whose flnger-slim ankles and soft round outlines had an infinite and perverse seduction. On the other hand, the Japanese actress Hanako seemed to have no fat on

her body; her muscles were all outlined and Arm like those of a little fox-terrier. She was so strong that she could stand on one foot and hold the other leg at right angles with her body for ever so long —she seemed to take root in the ground like a tree; but there was a rare beauty in her singular vigor. There is nothing commoner than beauty for those who have eyes to. see. .... I often get-,a girl to sit' on the ground | just to study the adorable vase-like outlines of her torso, the sacred amphora which holds in it the promise of future life. Look at that shoulder; I have modelled the curve of it a dozen times, and yet it could be improved. Often and often beauty overpowers me so that I feel like going down on my knees to it. Was I right in say that to the artist his art must be a religion? Beauty changes incessantly, as a landscape changes with the sun. The perfect bloom of youth, the flower time when the slight figure is as graceful as the stem of a lily, only lasts for a few short months The young girl becomes a woman, and her beauty changes its character —admir- j able still, it is perhaps not quite so lovely j pijre." "Do you think the Greeks were more j beautiful than modern women, or have you as fine models as posed for Phidias?" —"Jusit as fine. Modern Italian girls have all the peculiarities of the best Greek type; the essential character of it ; is that the shoulders are practically as i broad as the hips."

HOUSEHOLD HINTS.

High vases are apt to be overturned j by a sudden draught. When possible put some sand at the bottom, as the addi-, tional weight gives them stability. About the only way in which one can economise on gioves is in the care of them. Outseam gloves, if wear alone is considered, are better economy than gloves stiched in other ways. When making lemonade at home from fresh lemons, we always run a piece of the peel through a mincer, and use it i* the lemonade. It gives a». delightfully piquant flavor to it, When roasting a small turkey fasten a well-buttered sheet of white paper over the.breast with small skewers. Rice to be a useful article of food should be stewed with milk, butter or stock, which will Bupply the want of 1 natural fat.

Before frying fish wipe it with a damp cloth, next dust it thickly with dry flour, and then dip into egg and breadcrumbs. Mix cake in earthenware, never in tin. Use wooden spoons if possible. Parsley will keep fresh for several days if put-into a, closely-fitting tin in a cool place. " This is better than standing it in water. When making beefsteak pudding, after lining the basin with pastry as ÜBual, cut a piece of paste away from the bottom, about -the size of a florin. If this is done the pudding takes less time to cook, and is equally good. i Orange flavoring is delicious for puddings and custards. Save the peel of oranges, preferably tangerines, dry it in the'; oven, and then store in tins for use.