LADIES' COLUMN.

Waikato Argus, Volume VI, Issue 434, 13 May 1899, Page 2 (Supplement)

LADIES' COLUMN.

WARM FEET. Many of the colds which peoplo are said to catch commence at the feot. To keep these extremities constantly warm then is to guard against the almost interminable list of disorders which spring out of a ' slight cold.' In the first place never be tightly shod. Boots or shoes when they fit closely press against the sole of the'foot and prevents the free circulation of the blood. When, on tho contrary, they do not embrace tho foot too tightly, the blood gets fair play and tho spaces left between the leather and the stocking are filled with a comfortable supply of warm air. Tho second rule to remember is, never sit in damp shoes. It is often imagined that unless thoy are possitively wet, it is not necessary to change the boots whilo the feet aro at rest. This is a fallacy. For when tho least dampness is absorbed into the sole, it is attracted further to the foot itself by its own beat, and thus perspiration is dangerously Checked. Any person may prove this by trying tho experiment of neglecting the rule, and his feet will become cold and damp after a few minutes, although on taking off tho shoe and examining it, it will appoar quito dry. APPLES FOR THE COMPLEXION. The secret of a bad complexion is often a bad digestion, and wo frequently _ traca that to an inaotivo liver. Dieting is the most valuable means of cure, and one of the best remedies for a sluggish livor is cheap and pleasant. Tho best liver regulator for people of sedentary habits- and those are chiefly the ones whose ■ complexions are muddy-is to be found in apples, eaten baked if they are not well digested when eaten raw. A physician once told me that he attended the pupils of a well-known boarding-school, and among them was a country girl whose complextion was the envy of her asso oiates. He found that she was a very light cater at her meals, but that she had a peculiar custom of taking a plate of apples to hex little study in the evening, arid eating them slowly as she prepared her lessons. This was her regular practice. Some -of the other girls in the school took it up, and the doctor stated that, as a result of his personal investigation, be found that the apple-eating girls had the best complexions of any in the school. TOILET AND HOUSDHOLD HINTS. To Curl an Ostrich Feather.—Sprinkle a little salt over the feather before attempting to curl it. This lightens the labour considerably. One Aid to Keep Warm.—Have every article of clothing comfortably lose. Tight clothing impedes the circulation, besides injuring you in other ways. To Clean Dishcovers.—Rub first with a cloth dipped in paraffin, then with dry whiting, and finish off with soft dusters and a chamois leather. To Prevent Rubber Tires Cracking.— If vou are not riding your bicycle during the* winter, the tires should be rubbed occasionally with a damp cloth. This will present them cracking. To Glaze Collars and Cuffs.—You need a proper polishing-flat for this. These flats have rounded surfaces, and are faced with steel. They can be procured from any ironmonger, and cost from Is upwards. To Cure an Oily Skin.—An oily skm is frequently cured by putting half a lemon in your toilet jug. This agrees with many slrins; but remember that the jug must be emptied, and a fresh piece of of lemon thrown in every two or three days. Always dry your face very thoroughly after washing with water so treated. To Renovate Black Kid Gloves.—lnk and olivo oil mixed in equal proportion*, painted on the glove with a feather or soft brush, and then allowed to dry, will improve shabby kid gloves immensely. Suede ones may also be treated in the same way. Romember to use as littlo of the mixture as possible, or you will do more harm than good. The Care of the Teeth.—Fivo minutes speut over the teeth every evening will do much towards preserving their beauty . and utility. They should be well brushed with cold water and some tooth paste or powder. Then pass a piece of dental wax silk between each tooth, and finally rinse out tho mouth. When possible, the mouth should be rinsed out after meals, but this, of course, is not always practicable. Toothbrushes.—Do not use too hard a toothbrush. One with moderately hard bristles, and not too many is the best. Never use a toothbrush after the bristles begin to fall out, and do not expect that its work will be done thoroughly when half tho brißtles are worn away or crushed. A toothbrush when not in use should stand on end with the brush uppermost. The old-fashioned lidded dishes prevent the brush from drying. To Keep Violets Fresh.—lf one desires to use violets for the toilet, the following way of keeping tbem fresh has been found excellent: Surround the stems with wadding, after dipping them in salt water, and cover with a layer of tinfoil. If they are used for interior decoration, place the stems in salt water and beeprinkle the flowers. At night cover them firmly with tissue paper and see to it that they are not kept in too warm a place. In this manner they can he kept fresh for several days. Milk for the Skin.—Milk is a most excellent thing for the skin, and a little warm milk mixed with an equal quantity of warm, soft, or boiled water, should he used every night to bathe the face, and should be rubbed in with the fingers, incipient wrinkles receiving an extra amount of rubbing, care being taken to rub across, and not along them. The hands and arms should be bathed in a like manner. Those who suffer from the cutting winds of winter should always use this treatment for the face, never letting hard water touch it. Milk is also very good for the skin if taken internally. Hot milk should always be drunk very slowly, otherwise it will curdle in large Jumps in the stomach, and be a long time in digesting.

RECIPES. To Piieserve Dead Game.—Pluck and draw the bird and fill the inside with wheat, then place the fowl in a heap or cash of the same grain in such a way that it will be kept covered. This will keep the fowl perfectly sweet a long time. Another way ia to fill the bird with charcoal or a little salt, rub the outside skin with salt, and pin a linen cloth round it, and hang in a dark airy place. Wipe the inside dry before putting in the charcoal. Roast Pheasant.-Old birds are best Mewed and curried, but are jometimes roasted with beef steak Even young birds should be kept to develop their flavour. Stuff the bird with turkey stuffing or with one made by the additiou of sausage or veal. A brisk fire, a slight dredging with flour, and frequent basting with the best of butter, are essential of a nice roatt pheasant. Serve with bread sauce. Bread Sauce.—Take two ounces of broadcruirbs, put them into a saucepan with i pint of milk, a moderate sized onion and six peppercorus. Boil for ten minutes and stir well to keep from burning. Lift it from the fire. Take out the onion and peppercorns, now stir in a small pat of butter stirring till the butter i s dissolved, Then serve. PlGEO>i Pie.—When the pigeons arc picked, remove all the fat you possibly can, put the birds in a stewpan, just cover with water, add an onion and stew till tender. When done put in a piedish till next day, remove all fat that has settled on the top, season with pepper and salt, cover with a good crust and place in a quick oven. To make sure it is properly warmed up, it is a good plan just to place it on the top of the stove for a while.

Sausage Toast.—Make a toast, fry_2 or 3 sausages, and when quite hot atrip off the skins and spread the meat upon the toast (brown bread preferable) raid butter with salt butter, season with pepper and mustard. Carlton Puddisu.— 2 cups of flour, 1 cup of sugar, 1 cup of sultanas or currants, 1 tablespoonful of butter, 1 teaspoonful of carbonate soda. Mix the flour, sugar and fruit together, then add butter and soda, dissolve in one cup of boi'ing water, put in a buttered basin and boil 4 hours.

Wagga Wagga Pudung. -Fiour 2 cups, sugar 1 cup, raisins 1 cup, currants 1 cup, a little candied peel. Mix with a teaspr.onful of butter or beef dripping dissolved in a cup of boiling water also a teaspoouful of soda dissolved in a cup of boiling water. Ha\ e all the ingredients mixed and add the cup of water with soda last, as it fizzes up. Boil at least 3 hours.