LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 281, 30 April 1898, Page 2 (Supplement)

LADIES' COLUMN.

MOTHER PLEASE, REMEMBER. That your ehildren can never be youmr again. Therefore, strwo to make their childhood one to which tbey may in after years look back to ns the merriest, happiest peiiod of their lives. That no two children are cast in tho narao mould. Do not fail, consequently, to t>tudy separately the individual character of each little one. That you must not look H reap where you have not (•own. If you have neiflooted to win the love and confidence of your sons and daughters in their early impressionable years it is not much use trying to do so when they have como to years of discrttion. That you should never threaten with punishment if you do not mean to carry it out. That unnecessary fault should never be found. Constant naugiug has ruined many a childish disposition which would have otherwise been beautiful and perfect. Mothers, do remember this. That in nine cases out of ten cramped children make cramped men and women, with narrow niras and distorted views of humanity. The childish creatures must have a certain judicious amount of freedom, both in thought and action, in which to develop and expand themselves. That there is nothing to equal a mother's care and guidance. Happy is the child tbit has them, and is not left to the care of others. That it is very disheartening and disappointing to your children to hive cold water thrown on their innocent plans. Even if you know they will fail encourage them in their efforts. Let them try. The experience will be good for them. 'J hat it is absolute torture to a sensitive bijjhly strung child to wear anything at all out of the common or conspicuous. That it rests mainly with the mother to train up children well, and make them good and brave Englishmen and Englishwomen. That the youngest child is quick to notice and resent that covert watchfulness of tho-e mothers who cannot trust their children. Have corafidence in your children's honour, and let them know it. That childish perceptions are abnormally acute. It is therefore no use to preach what you de not mean to practise. _ A NEW DANCE-" THE ROYAL RECORD." *« The Royal Record " is likely to become a favourite dance this winter. This dance, invented by a leading West Ead professor, has a very catchy tune of its own, mazurka time (to be had of Mitchell, Old Bond street), and is so graceful that it cannot fail to be appreciated. Tie couples take each other by the hands, crossed (ns if to skate), make tivo sliding i>teps in advance, than two mazurka raising their right hands until forming an arch over their heads, and finish the measure with two turns of valse in the ordinary position. Tho continuous movement of the arms, always becoming to a girl, gives an ease and grace to the dance which remind one vaguely of the charm of the minuets danced by our great-grandmothers. Poor, dear ladies ! how horrified would they be could they revisit the scenes of their old triumphs, and see the iusults offered now-a-days to Terpsichore ! Certainly this is the prettiest and most graceful dances that has been produced for a long time. A DELICATE QUESTION. Women (says the Melbourne "Argus") are gettiug on. They have so far invaded the domain of man that at this end of the nineteenth century, the stuff for their dresses is so similar to that used for men's trouserings that Custom office experts and importers quarrel about the drawing of the line between the two. Formerly ■women's dress piece goods and men's clothing were manufactured in different widths, and the Custom officers were thus given a rough but effective means of distinauishing between them. For some reason or other the i-tuffs are now manufactured in tho same widths, and apparently no one can tell tho difference, since the same cloth whioh serves a woman for a dress may take a man's fancy for a pair of trousers, or even a coat. To tho ordinary mind it matters little, but to the Customs officer or tho importer it is of consequence, inasmuch as, while women's dress goods are admitted free, men's goods aro subject to a duty of 253 per cent. Importers in the city allege, indeed, that the Customs officer have been so hopelessly mixed in the matter that they have, for exactly the same clotb. charged two or three varying rates of duty. A POLITE PAR. So many quotations have kept cropping up in regard to good manners that a partial list of them has been made. It is worthy of your attention. Good manners are more serviceable than apassporf, a bank account, or a lineago. "They make friends for us. They are more potent than eloquence or geniu3 without them. They spring from a kind heart, and are the dictates of good humour. They are not something to be learned from fashion news and books of etiquette, and they are not imported or borrowed. Te Due deMorny's definition of a polite man was, " One who listens to things he knows all about when they are told by a person who knows nothing about them." ■ The good-mannered person does not tell us of our failings, does not lecture us. Ho does not wear his good manners merely because they aro becoming or polite, but because he can no more exist without them than without air. COOKERY. TEA Buns.—lngredients : lib flour, 1 teaspoonful soda, 3 teaspoonfuls cream of tartar, 2cz butter, 2oz sugar, Hb sultanas or currants or 1 tablespoonful carraway seeds, I egg, 1 cup of milk. Preparation : Beat the butter and sugar to a cream, add the ejg beaten, then the milk and soda dissolved in it then the flour and cream of tartar and the fruit. Mix well and drop in spoonfuls on a floured baking sheet, and bake in a good brisk oven about 20 minutes. This can be made richer by using Jib of butter or 3oz dripping and 1 teaspoonful of sugar, finish as before, brush the tops while waim to glaze them with 1 dessertspoonful each of milk and sugar mixed. Vanilla Chips—Put into a basin three whole eggs and two cups of sugar, mix them and then whisk them well together. Add one pint of flour, and two teaspoonfuls of the best essence of vanilla. Mix well and roll the paste out in thin sheets, and cut in'o narrow strips six inches long. Lay them on a greased tin and bake carefu ly in a hot oven for nearly ten minutes. When done twist them at once round a stick to give a spiral form. If kept in an airtight box these chips will remain good and fre3h for some time. Holiday Pudding. - Ingredients : h lb breadcrumbs, Alb Tauet, |£lb sultana raisins, Jib currants, Jib raicins Mb mixed peel, }\b chopped almond*, 1 dessertspoonful of mixed spice, aneggspoonfulof salt. 1 tablespoonful baking powder. Preparation : Pick the fruit and clean it carefully, stono the raisins, cut up the peel, chop the suet finely. Mix all the dry ingredients together, beat up 4 eggs, add ]- pint of tho bess rum. Mix these with the other iugredients, adding Jib of flour. This quantity will mako two small puddings, divide the mixture in'o two darts, tie each in a floured cloth, leaving a little room for it to swell, put them into boiling water and boil briskly for four hours, the water must be kept boiling all tho time, as this is the secret of making the pudding light. Serve with lemon sauce.

Lincoln- Stkw.— Take S or lOoz salt pork awl chop it small; then add 6 slices of a small onion and cook until brown Huvo ready 21b of raw potatoes, slice them, anrl put a layer at the bottom of a lined siuwpnti, then a layer of porl; and onions, season with pepper and a finch of -age, dredge a little flour over, icpeat ihese layers, pom- over enough w.iter or milk -to prevent burning and just before se-rving add sufficient for gravy and serve very hot. Dainty Suiter Dish —Cut up a small onion very finely fry it with a little butter or dripping in a unall enamelled paucepan, but do not allow it to brown. Add 3yz of chetae cut in very thin slices, a desorb-poonful of Worcester sauc*, the same of ketchup, 1 teaspoouful of made mustari, and a tinch of cayenne and Silt. Stir it over the fire till the chees; is quite melted. Have torao neat pieces of fried bread ready on a hot dish, spread the cheese thickly on them and servo immediately. Nourishing Frees fob Invalid.—Haw eggs aro very nourishing, but many invalids find "a difficulty in retaining them as usually given, beaten up in milk or wine. Tho following plan is found successful in manycases'where tho former fails ; it has also a tempting appetence. Put the volk of an eg* in a basin, with a tenspoonful of white sugar and the same of lemon or orange juice, and beat lightly with u fork. Put the white on a plato with a pinch of salt, aad beat it to a stiff froth with a broad bladed knife. Now as lightly as pos.-ible mix together in a basin, and then put it into a tumbler, and give : t to the patient as soon ns possible, as it becomes liquid with standing. The yolk of an egg mixed with glycerine is often very efficacious in remr>vmg tea stains from linen, aud there is no dinger to the material in its use, ns with salts of lemon and similar cheiui. cals. Vinegar and salt will bring all the black burning off frying pans and other kitchen utensils.