LADIES’ COLUMN.

Wairoa Bell, Volume V, Issue 168, 21 October 1892, Page 6

LADIES’ COLUMN.

Somebody who is very observant says that women are trying to introduce a new and fashionable walk. Nobody knows who began it or from whence it came, but ita chief characteristics seem simple enough. The body should be thrown forward slightly from the waist, the gazs abstracted, and the air one of entire but innocent proprietorship of the universe. It is not a swagger, neither is it a glide, but a gentle admixture of the two that is rattier effective. The tailor-made girl can never affect this «ort of thing, though. She is too well built-up and too closely buttoned and hooked. It must, therefore, be the exclusive property of the “ summer girl.” Here is a use for whiskey to which the most ardent temperance advocate cannot taka exception. If your tablecloths, napkins, or the children’s white frocks have been spoiled by fruit stains, pour a little cheap whiskey over the spots before sending the things to the washerwoman. This treatment will be found both efficacious and rapid. An infallible recipe for the cuie of lovr spirits is quaintly given in a woman’s paper. “ Take one ounce of spirits of resolution, an equal proportion of the oil of good conscience, infuse into these a tablespoonful of salts of patience, and add thereto a few sprigs of other’s woes, which grow extensively in the garden of life. Gather also a handEul of the blossoms of hope : sweeten these with the balm of providence, and, if possible procure a few drops of genuine friendship. Reduce the whole to an electuary by a proper proportion of content, flavour with the essence of good judgment, and regulate the quantity according to the strength of the complaint.” The above recipe, if carefully followed in every particular, is guaranteed to produce a temporary cure at least. To Cleah Silk, — A teaspoonful of powdered borax dissolved in one quart of tepid water is good for cleaning old black dresses of silk, cashmere, or alpaca. Strawberry Custard. —Make a nice boiled custard of a quart of milk and yolks of five eggs properly sweetened. Boil till it thickens to the right consistency, take it off the fire and put in the flavouring. Take a gill of sugar and a pint of ripe straw* berries ; crush them together and pass through a fine strainer. Take the whites of four of the eggs, and while beating them to a stiff froth add a gill of sugar, a little at a time. Then to the sugar and egg add the sweetened strawberry juice, beaten all the while to keep it stiff, This makes a beautiful pink float, which is to be placed on top of the custard. Straw-berry Merinouk. —Make either puff paste or a rich piecrust, roll a third of an inch thick, and cut into a round, the size of a large pie-plate. Bake to a light brown in a quick oven, and when done, while still hot, lay on it a pint or more of strawberries which have been rolled in sugar. Have ready the whites of three eggs beaten as stiff as possible, stir in three tablespoonfuls of white sugar, and spread it over tiie strawberries. Return to the oven and let it bake till just tinged with brown ; eat cold but fresh.