LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 285, 7 May 1898, Page 2 (Supplement)

LADIES' COLUMN.

LADY v. WOMAN. Thk propensity to speak of every woinan as a lady is chivalrous, pet haps, but onee in awhile it degeneuites into the ridiculous. Such a use of the word aroused the impatience '>f u New Yorkpolice judge, the other day, to such an extent that he finally observed that the prisoners and witnesses in his court would better be described as men and women than as gentlemen and ladies. Commenting on this in Harper's Weekly, E. S. Mai tin says that "lady" is an indispensable word, but very generally abused in use. " Woman "is more comprehensive, for every lady is a woman, but not every woman a lady, and '• lady " properly used is usefully descriptive. A " woman "is a human fe male. " A " lady "is a woman who is in possession of certain apparent advantages which all women do not share. Commonly speaking, they arc advantages of fortune. A woman who is well dressed and conducts herself with propriety is properly described as a lady. A Aoman who is poor, and who dresses with more reaard to cheapness than to fash ; on, and docs such manual work as scrubbing or laundry work, is ord'narily not propcrlj described as a lady. In common use the word deals merely with appearances. When you say, " I met a lady on the street," you usually men that yen met a woman whose general appearance indicated respectability and some command of "means." When you say, "I met a woman on the street," you do not imply any le;s respectability, but simply the absence of the external evidences of an advan'ageous social position. A " lady " is identified for descriptive purposes by her manners and her dress. Generally 'speaking, a woman who is once a lady is always a lady. Unless she undergoes some ua'amitous moral degeneration, phe is i ot likely to forget the trick Cf looking and appearing ladylike. A collapse of fortune mny bring iier to the conditiou of a lady in leduced circumstances, but a lady she crntinues to be. But there is no co'responding fidelity of " women " to their station in life. Any woman may blossom out as a lady whenever her fortune or her accomplishments warrant it, and if she is intelligent', enough to act the part, it is always hers for the taking. HOUSEHOLD HINTS. Nervous Headaches. —For nervous headache keep bathing the back of the neck in hot water. When shoes get very wet wipe off the dirt and then rub with oil or cream applied with a piece of flannel. The Care of Flatirons.—lf a flathon is once allowed to become red-hot it will never retain the heat so well again. To prevent Steel from Rusting.—A little beg of quicklime put among steel articles will prevent their rusting. In case of fire quickly close all doors and wimlows to check the draught, as this may enable you to confiuc the fire to a single room. Remedy for a Cough.—A severe paroxysm of coughing may be arrested ty taking a teaspoonful of glycerine in a wineglass of hot milk. COOKING RECEIPTS. Stewed Bkeast op Lamb.—lngredients : 1 breast of lamb, enough white -stock to cover it, pepper, salt, loz butter loz flour, some green peas or stewed mushrooms, 1 glass of cooking sherry. Preparation : Skin the piece of lamb and cut it into Heat pieces and season each with pepper and salt, lay them in a stewpan and pour over sufficient stock or gravy to cover them, and stew very gently till tender, which will re in about an hour and a half. Just befoic serving thicken the sauce with the butter and flour, add the sherry, toil up once and pour over the meat; Green peas or stewed mushrooms may be put round the rr.cat and will be found a great improvement. Stuffed Shoulder of Laitij.— Ingredients : Shoulder of lamb, some forcemeat, trimmings of veal or teef, 2 onions 2 head of celery, a few savoury herbs. some slices of 'at bacon, lqt. of stuck. Preparation; Take the blade bone out of the shoulder, fiil up its place with the forcemeat, and sew it up with coirse thread. Put a few slices of the bacon in a stawpar, lay the lamb on them, cover it with the rest of the bacon add all the other ingredients and stew very gently far rather more than two hours. Remove the meat and beep it warm, while the gravy, is reduced and then when rather thick pour it over the meat to glaze it and serve with peas, or stewed cucumbers. Reek Fkitters.—lngredients : Some remains of cold roast beef, flour, 2oz butter, pepper, salt, ]pt. water, whites of 2 eggs. Preparation : Mix the flour and water together very emoothly l>y degrees, then melt the butter, but do not allow it to oi l , add it, then add the J whites of '2 eggs well beaten. If the batter is too thick add a little more water, pare down the cold beef into thin shreds, season and mix with the batter, or the beef may be cut in thin slices and mixed with the batter. Drop a tub'esspoonful at a time into a pan of boiling fat and fry about 7 or 8 minutes, turning to that they may brown on both sides. Drain on kitchen paper and serve on a folded serviette. If the flavour of onions is liked, add a small quantity finely minced to the batter. Fowl a' l' Indienne.—lngredients : Some cold roast fowl. 3 or 4 sliced onions 1 tablespoonful of enrry powder, salt to taste. Preparation : Divide the fowl into joints, slice the onions and fry them in butter, taking care not to turn them, sprinkle over the fowl, the curry rowder and rait, fry these nicely, pile them high in the eentic of the dish, cover with the onions and terve with speed lemon. Care must be taken that the onions arc not greasy, they should be quite dry but not burnt. Stewed Ox Tail —Wash the tail well in hot water and cut ; nto joints. Dry the pieces, mix on a plate, 1 tablespoonful of flour, 1 teaspoonful of salt, 1 saltspoonful of pepper, Rub each joint over with this mixture, then brown them in a stewpan with loz of boilinp dripping. Lift out the pieces of tail, pour away the fat, then return the joints with a chopped ouiou, 2 breakfastcupfuls of water, 1 tablespoonful ketchup ; stew gently U hours. Cut a turnip and carrot into neat pieces, add these and stew 1 hour longer. Dish the meat in the centre of a hot dish put the vegetables round neatly and pour the gravy over.