LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 297, 4 June 1898, Page 2 (Supplement)

LADIES' COLUMN.

A SUCCESSFUL HOSTESS. Tut tactful hostess does not permit her risitors to suspect she has made an exertion to entertain. Herein lies tho Becret of her success in pleasing. The arrangement of her houso furnishings U as suggestive as her manner of welcoming her guests cordially. Books and portfolios of engagements lie on convenient : tables, tho piano is open, easy chairs stand carelesily about the room, and there is at least one couch, whoso coverning and cushions are not too dolioate in colouring or too elaborately mado to suggest tho pos- ' sibilities of not being for us. A WOMAN'S RIGHT AMBITION. A woman's highest ambition, should bo to make her home an attractive for husband and children. The wiso, loving, wifo will mako herself as familiar as possible with her husband's business, and intellectual and social interests, that she may be his most companionable friend and adviser. ... She will study to win the complete confidonco of her children, and teach them to make her the recipecient of all their childish confidences. „They will be taught to know that, no matter what the fault committed, they have half-atoned by confessing, anJ that from hor they will always receive sympathy and love, and just correction. . Such a woman will know that example and not precept is the potent influence. If she wishes the inmates of her household to be truthful, she must be carefal to prune all exaggeration Jrom her own speech. She must herselt be neat and orderly, if she wishes to instil these qualities into her family. She will not think it economy to serve cheap meals on coarse crockery, while the shelves of the china closet are loaded with delicate French wire used only when visitors are present. Indeed, she will know that it is necessary to a good mental and physical oondition that the body bo properly nourished by well-cooked, nutritious food of the best quality; and that by arranging her table in tho daintiest manner possible to hor means she infuses a refined taste into her children. TO RENOVATE HALF WORN SHIRTS. One of the trying things a careful woman has to undergo is the accumulation of skirts whose bindings become soiled and frayed. The old binding may be replaced by a new one, the skirt carefully brushed and pressed ready for another period of service. But there comes a time when the skirt is too short, and perhaps too badly soiled, to be presentable. Rip it apart carefully, take out the stiffening, and wash it. If it is faded, or if for anv reason, you wish to chango the colour dye it some darker shade with a reliable dye. Any wollen goods will take a pretty black, and a black skirt never comes amiss in any woman's wardrobe. When rinsod and hung on the line until almost dry, preßS it on the wrong side until quite smooth and free from wrinkles, and and put a new canvas facing around the bottom. Piece out the goods, to make it the proper length, cover the piecing with a bias band of silk, braid, material, or other material used for trimming, and you will be surprised to see what a neat and stylish garment you will have. USEFUL HINTS. To fasten a glass lamp securely in its metal socket, mix some plaster of Paris to a paste with cold water, put a layer in the socket, and press the lamp firmly in its place. The plaster hardens in a few minutes.

Mucilage thickened with plaster of Paris makes a good oement for broken china. Tortoiseshell can bo kept bright by rubbing it with a bit of ohamois skin, occasionally using a few drops of oil and rubbing it in thoroughly. The yellow tortoiseshell is said to be the most valuable.

If an iron holder is attached with a long striug to tho band of tho apron while you are cooking, it will savo many burnt fingers and scorched dish towels. Always draw tho edges of a hole together with fine ootton before beginning to darn. It will hold together better and last loDger if this plan be followed. Nothing is better for burns than tho white of an egg. It exlcudes all air, thus easing the pain and prevents inflammation.

Never eat when very much fatigued or just befoie you expect to engage in any severe mental or physical exercise. Raw oysters are recommended for all cases of impaired digestion. They exert a strengthening influeuoe upon the nervous organs, and the liquor they contain is a valuable tonic.

Several cases of diphteria have been oured by this simplo remedy. Place raw onions in a bandage and beat it to a pulp, then bind the cloth containing the onions nnd juice about tho throat and woll up over the ears. Fresh pouHices should be applied as often as tho mass becomes dry. In most cases tho pain soon leaves, and the sufferer sinks into a comfortable sleep. This is a good romedy in any kind of sore throat. COOKING RECIPES. KiDNE"? Toast.—This makes a very savoury breakfast or dinnor dish. Ingredients : 2 mutton kidneys, loz butter, 1 yolk of egg, pepper, salt, cayenne, 4 round pieces of fried bread or buttered toast, a few drops of lemon juice. Preparation ; The kidneys must be very fresh and tbey ought to be soaked in salt and water, which takes away the utrong flavour. Remove the skin and fat, and chop them finely. Put the butter into a Hmall saucepan ; let it boil, and the kidneys and all the seasonings ; stir well over the fire for about five minutes, till the pieces look cooked ; removo from tho fire, drop iu tho yolk and mix ; add the lemon juice, spread on tho piecos of bread or toast, and servo very hot.

Devilled Toast. —Ingredients : 1 slice of toast, 1 teaspoonful butter, h do. mustard, 1 do. Worcester sauoo, a few grains of cayenno. Preparation : Have the bread carefully toasted on both sides and the crusts rcmored. Beat the butter till quite soft, but not oiled, and mix gradually the mustard, pepper and sauce till smooth. Spread this on the toast, cut it in quarter*, and serve at once. Sardine Toast. sardines, 1 desert spoonful flour, I do. Anchovy sauce, K teaspoonful water, 1 oz. butter, 1 desert spoonful of milk, biead. Preparation: Cut 6 small round pieces of bread rather thin ; toast and butter or fry them in hot fat and drain on kitchtn paper, the latter is really tho host way of preparing toast for savoury dishes. Just enough fat is required in a frying pan to float the toast, when a bright golden colour is on ono side, turn over and fry tho other—a few minutes will cook them. Keep them hot while preparing tho sardines. Skin and bono tho latter, and mix them to a paste with the butter, cayenne and half of the Anchovy sauce ; mix in a email saucepan tho flour, water, and milk stir over tbo fire till it becomes thick, add then the sardine paste, snd stir a few minutes till hot. Spread the mixture on the hot toast and sprinkle tho remainder of the Anchovy over and servo hot. Mock Crab*.—lngrediente: lb cheese grated, 1 hard boiled egg, i toaspoonful of salt, J do white sugar, \ do made mustard, 1 table spoonful onion vinegar, 1 do salad oil, 1 table spoonful chopped chicken. Preparation : Rub tho yolk of egg to a smooth paste with the oil, adding all the ingredients in succession the cheese and chicken last. Serve in a crab shell, ornament the top neatly and eat with brown bread, biscuits, or oat cikes.