WOMAN’S WORLD.

Taranaki Daily News, 1 July 1922, Page 10

WOMAN’S WORLD.

i AMERICA’S RICH WOMEN ROCKFELLER’S MILLIONS NOW LOOK SMALL. Women are rapidly crowding the men out of the list of the really rich, in American life. The largest personality tax assessment in the United States is charged to a woman, and of the only three persons in New York City who are assessed with more than 1,000,000 dollars of personal property, two are women.

The personalty assessment is a pretty good indication of the relative value of things, and nobody at the top of the lis* is there as a matter of advertisement or self-seeking, writes a correspondent in the San Francisco Chronicle. One may, thus, take the list as the best exponent of relative wealth in the land.

Once upon a time the men led the list and made up nearly all of it. Now the women have jumped to the front and taken positive supremacy.

Thus, it is that Mrs. Frederick Courtland Penfield, of Philadelphia, is charged with more than three times as much personal property as John D. Rockfeller has listed against him in New York, although it takes a fullsized private vault to hold the securities of the Oil man.

Mr. Roekfeller does not permit the city of New York a guess that he has more than 2,000,000 dollars worth of personal property. The only other two in all New York who belong in the 2,000,000 dollar class are Mrs. Adelaide C. Frick and her daughter, Miss Helen C. Frick, who share equally with Rockfeller the honors of the leadership m the metropolitan, record.

Compare this with the 0,500,000 dollars that Mrs. Penfield has against her name in Philadelphia. Mrs. Penfield inherited the Weightman millions. and is one of the wealthiest women in the world. Her husband was Ambassador to Austria when the war came, and she earned a wide faifie py her works of mercy and charity in Vienna.

• Like most of the other very rich women of the time, she has a world ot common sense, and is never involved in any or the follies of the time that make glaring headlines or tea table tattle.

In fact, the common sense habit with the rich women of the time, who are pushing the men out of the limelight, is much more pronounced than it was among the men of the older lists. Mrs. Frick, who came into her estate upon the death of Henry C. Frick, has never made the slightest ripple by any untoward or unusual act, and her daughter absolutely refuses to be the least bit eccentric or daring. They have not allowed the possession of vast means to interrupt the even tenor of their way in the slightest degree.

Many other names are mentioned by the writer. More almost is the fact that the women directing these millions own no race horses, plunge on no gambling tables, own few if any yachts, and practically abstain from the follies that their masculine predecessors thought necessary adjuncts to great wealth. At any rate, the Croesus type is no longer masculine, and the list of wo-

men who dominate cheques and gold is growing by heaps in all sections of the land. DANCING AND HEALTH. A TONIC FOR DEPRESSION. A London contemporary recently commented on the fact that the healthgiving qualities of dancing have not had their due among the various "cures” which, are advocated from time to time, says Madame Vandyck, in an English exchange. This is quite true, and the probable reason is that dancing is popularly associated with late nights and gay festivities which, when too freely indulged in, do not assist one’s health. But nothing is healthy if done to excess, and if one acquires a pale and faded face, one must not put the blame on dancing; one must blame one’s folly and excess of zeal. Dancing, besides being a tonic for depression, has actual health-giving properties. In order to be a good dancer, it is necessary to acquire a certain degree of elasticity. Most professional dancers are splendidly developed, from a physical point of view, and even the ballroom dancer, whose aspirations do not leap beyond the one-step and the fox-trot, has got to rid himself of his stiffness, if he is going to make any headway. Other people, when they have exhausted all the possibilities offered ny advertisers, turn to dancing in order to reduce their weight. Naturally there are limitations to what dancing can achieve in this respect, but more than I one lady who has imagined herself too stout for dancing has discovered that the e?s*ercise of dancing has gradually fitted her for the enjoyment of it. A good dancer must know how to walk. Slouch a mile, and it will do you no good. Walk a mile, with correct swing and poise, and it will do you much good. Dance a mile, and the benefit of walking will be combined with the .pleasure of the ballroom. MANAGEMENT OF HUSBANDS. WHAT A GIRL SHOULD KNOW. To get happiness for herself and for her husband a girl must be taught as much as possible about the psychology of men, says a writer in an English exchange. The average girl knows very little about men, and much of hetknowledge is gained second-hand from school-teachers, who are. very often, suffering from a neurotic prejudice against the male sex. AU of us know at least one woman, probably more, who is a bad housekeeper, has no taste in dress, and not much intelligence, and yet who has managed to keep her husband’s love for many years! She knows how to manage her man! What girls need to be taught are just a few things like this:

A man likes to -feel that he is much wiser and stronger than his wife. (This does not necessarily mean that she can really lean upon him. but only that she must make enough demands upon his tenderness to keep it alive.) A man is not a villain just because he is occasionally attracted by another woman, and the attraction will only b? permanent if the wife is alternately tearful or defiantly angry. A man needs a listener in the home rather than a conversationalist. A man needs a certain amount of

solitude. The modern idea that a, woman should he an intellectual companon to her husband is responsible for much of the matrimonial troubles of to-day. A man respects efficiency, but does «ot like it thrust down his throat. A wife should have many secrets from her husband. If a wife does not make love occasionally to her husband, some other woman will. What is really wan'.od is a sound psychological training and six months in the male wards of a hospital or working in an office among men. SUPPER SANDWICHES. SOME USEFUL RECIPES. Though sandwiches are invariably popular as -part of the supper menu for a dance or an evening party, it is surprising how seldom any originality is displayed in their composition. The first essentials for successful sandwichmaking are a sharp knife, bread which is not too new, and a loaf of suitable size and shape; but it is on the choice of fillings that the unusual quality of the finished product really depends. By the exercise of a little imagination sandwiches may be made which are not merely appetising but different from other people’s. The following fillings are all particularly palatable:— Sweet Filling.—Raisins. or dates, stoned and chopped, and flavored with a few drops of lemon juice. Egg arid Anchovy.—Yolks of ( two hard boiled eggs, a few drops of lemon juice, half-ounce of butter, essence of anchovy or anchovy paste. Mix to a smooth paste, and spread on thin brown bread and butter. Asparagus and Horse Radish. —If you happen to have any asparagus, run it through a potato masher, and mix it with grated horse radish to taste and mayonnaise, for a sandwich filling. Pineapple, Apricot, and Lettuce.—A still more unusual filling is just as quickly made by creaming fresh butter with grated pineapple. If mayonnaise is wanted in a filling and has run short, pass a few tinned apricots through a strainer and stir the puree carefully into the mayonnaise. Walnut and Cheese.—Mix one ounce of finely chopped walnuts with two ounces of soft cream cheese, add a sprinkling of pepper and salt if the cheese needs it. Spread on white bread and butter.

Oyster Sandwiches.—Stew some oysters lightly in white sauce, chop up small, season and spread on brown bread and butter. This makes delicious sandwiches.

Almond Fillings.—You can also make most palatable sandwiches with almond fillings. Here are two:—For the first you mince half a cup of blanched almonds and the, same of stoned dates, and moisten the nutty paste with lemon juice or cream. The second, almond mayonnaise, is simply a nicely seasoned mayonnaise, mixed to taste with blanched minced almonds.

DOMESTIC JOTTINGS. TO CLEAN EMBROIDERY. Embroidery which is too delicate to be washed in soap and water should be cleaned in the following manner: Make a thick paste of French chalk and “water; the mixture should be quite hot, and must be sprinkled thickly over the embroidery. Roll the work carefully with the paste inside it, and leave in a dark place for ten days. When shaken out the embroidery will be found beautifully clean. If you need the embroidery in a hurry, rub the hot chalk paste through and through. Repeat this several times. TO WASH TUSSORE SILK. Shred some good soap, pour boiling water over it, and leave it all night to form a jelly. Next day take a handful of this and make it into a good lather in warm water—not hot water. Place the tussors silk in the basin and gently rub the parts that are much soiled. Then rinse the garment in cold water to which a little borax has been added, and wring and dry it as quickly as possible. It should not be damped down, but should be ironed dry. There is a great deal of natural oil in this §ilk, which irons up in patches if the material is damp in parts. THE CARE OF KETTLES.

See that iron kettles are kept free from soot at the bottom, or the water takes longer to boil. Wash the outside of the kettle from time to time with a pot brush and hot soda water. Tin ketles are also washed in . hotwater and polished with a little whitening mixed with sufficient ' water to form a paste; Rub this on the kettles, and when dry rub off and polish with a. cloth. Scrape the inside of the kettle once a week to remove the deposit of lime. A clean oyster-shell placed inside the kettle helps to prevent the formation of lime or fur. TO CLEAN WICKER FURNITURE. On no account should soap be used when cleaning wicker or basket furnii ture. A reliable cleaning medium is a strong solution Of salt and water. First of all, remove as much of the dust as possible with a dry brush. Then apply the salt and water, rubbing vigorously. Without rinsing it, place the article out of door.? in the sunshine, if possible, to dry. SOOT MARKS ON CARPETS. Smuts and soot sometimes ruin the carpet. When these are brushed an ugly smear often results, and is very j difficult to remove. The right way to deal with these marks is to sprinkle them liberally with salt. Leave for a little while and then very lightly flick the salt and soot into a dustpan. Pieces of coal that have been trodden into the carpet should be treated in the same way. A soot mark of long standing will generally yield in time if it is covered with salt, and if this is left on for a day, or even longer, before the brush is used. THE HOME COOK. DRY CURRY Take about two large eups of finelychopped cooked meat, a small piece of chopped garlu a dessertspoon of vinegar, one sin > onion finely sliced, 3oz. of butter or dripping, one dessertspoon of flour, one teaspoon of salt. Sprinkle the meat with the curry powder, flour, and salt. Heat the butter in a pan, fry the onion a little, add the meat and fry a light brown. Sprinkle the i

vinegar or a little leikon juice over it whilst, cooking. Seive very hot. with boiled rice.

FRENCH DRESSING FOR SALADS. Three tablespoons of oil, one tablespoon of lemon juice or vinegar, one half-teaspoon salt, one-fourth teaspoon pepper or paprika, one teaspoon onion juice, half-ounce of butter, essence of ents in a small fruit jar, adjust cover and shake for a few seconds, when, the ingredients will be well mixed. The dressing should be thick. LIGHT PUDDING. This pudding is steamed in the basin it is mixed in. Put a piece of butter as large as a small egg irito a well-greased basin. Add half-cup sugar and beat well. Then add one beaten egg, and mix in one small cup of water or milk. Finally add sufficient self-raising flour to make a cake batter. Do not waste any time after the flour is lightly stirred in, but cover immediately with a greased paper and steam hours. When turned out this pudding can have a crown of jam, or a "hard” sauce made of butter beaten to a cream, sweetened with sugar, w and flavored with vanilla, is delicious. WALNUT CAKE. Two whites of eggs, 1 cupful sugar, i cupful butter, cupful milk, cupfuls flour, cupful finely-chopped walnuts, teasponful bicarbonate of soda, I teaspoonful cream of tartar. Beat the butter and sugar well together, add a little of the flour, then the milk, then, the rest of the flour with the soda and cream of tartar sifted in it, then the chopped nuts, and finally the stiffly whipped whites of eggs. Bake slowly in greased tins. Ice with a plain white icing, and decorate with half-walnuts. If a filling is desired, whipped cream with a little sugar and some finely-chopped nuts added is the most satisfactory. - FISH CURRY. For making fish curry 21b of fish are required. The ingredients include two small onions, an ounce of butter, and a few cloves, and after they have been stewed for several minutes a tablespoonful of curry powder, a teaspoon of curry paste, and a pint of broth are beaten up, passed through a sieve and added to the mixture. At this juncture the fish (which is cut into pieces the size of a Brazil nut) is consigned to the pan. When it has stewed half an hour, it is ready for serving.