LADIES' COLUMN.

Waikato Argus, Volume VII, Issue 464, 22 July 1899, Page 2 (Supplement)

LADIES' COLUMN.

An American woman, talking in company the other day, said :— * Do not some of * you Engliah girls often wonder why our Americans are so much more fascinating ? I guess you do, and I can tell you whv. When we Amerioans have see how differently we bring them up ! As soon as thoy can walk, or tven before that, we have them constantly in the drawing-room, so that they got accustomed to visitors. Then, when they are mere children, they come down in the evening—at any rate, to dessert. When they are about nine years of age, they are not in the least bit shy—know quito well how to behave at the dinner-table, and are allowed to oonverso with the visitors, without being told (as in England) that ohildren should be seen and not heard (enough to crush any child), or that it is full time nurse took them to bed. What is the consequence? When the American girls come out, and leave tho sohoolroom, they are charming! Know exactly what is the correct thing to do, and know how to talk. What a contrast to the English girl, who, on leaving tho eohoolroom, is shy, awkward, cannot talk at all, and generally looks like a fish out I of water.' This is all very well, but then there are many people who, like ourselves do not consider the tpyical American girl, ■without tho least bit of shyness, moro fascinating than her English sister, and . therefore the explanation so kindly given aa to why the former is more fascinating (acoording to Amerioan tastes) is somewhat superfluous. HOUSEHOLD HINTS. Cold tea cleanses paint better than soap and water, unless the paint is white, when milk is better still. When silks and ribbons are to bo packed g| away they should be rolled in brown r paper, as the chloride of lime in white paper will disoolour them, while white aatin should be folded in blue paper, and a brown paper put outside and pinned olosely together at the edges. "A simple plan for keeping bread from getting dry is to place in the pan a board pierced with holes, and supported so as to be two inches from the bottom. Let there be one inch of water, and put the bread on the board, a«d cover the pan with the lid. The enclosed air in the pan will preTent- the bread from becoming too dry. To do up an iron bedstead, first rub the maty parts with paraffin and emery powder till all the rust has disappeared, then leave the bed for three days for tho paraffin to dry. Afterwards apply a thin coat of any enamel paint, and when this coat of paint is dry, apply one or two or more as required. A pretty pink colouring for kitchen or pantry walls oan be obtained by dissolving whiting (not lime) water, then add enough permanganate of potash to give it the desired shade. Put it on with a common whitewash brush. It looks really well, and has the advantage of being both cheap and healthful. Anyone who fears having reoeived infection of any kind should take a warm bath, suffer perspiration to ensue, and then rub vigorously. If the system has Imbibed infectious matter, it will bo ■ removed by resorting to tho warm bath if the latter ia taken before the infeotion has had time to spread over the system, and, even if some j,time has elapsed, the drenching perspiration that may be ; induced by hot water will be very likely toremoY»it. CARE OF CUTS. The treatment of small cuts is usually considered a minor point in household aurgery; but when we consider the theory of germs, and the antiseptic treatment of wounds, we come to Bee that every small scratch or pin-priok has its danger if not properly treated. Cleanliness it all-important in the treatment of wounds, large or small. • The scratched or torn skin should be at t once bathed in water as hot as can ba ■ borne, in which a few drops of carbolio I acid has been mixed. In this way all I dirt whioh might otherwise endanger the health of the sufferer is removed by hot water, and the wound is purified by the carbolic. RECIPES. Jtjgghd Steak.—Cut apiece of beefsteak into slioes, roll them, arrange their. in a stone jar. Add two onions stuck with cloves, a glass of wine, pepper and salt, and cover closely. Place tho jar in a pan of boiling water, and let it simmer till the meat is tender. This "■• dish tastes very much like jugged hare. Do not add any waterr in cooking. Curbibd Rabbit.—Cut rabbit up i nto email pieces, peel 8 onions and cut into thin slices. Add a cup of rice, also slb i 1 bacon, cut into dice. Season with salt and pepper, adding 1 quart of water, and I 2 teaspoonfuls of curry powder. Bake 2 1 hours, shake the saucepan well, and lerve. | Fish Rechauffe.—Cut up any cold fish into small pieces, add to each lb of i fish, 4pint of creamer new milk, a •y tablespoonful of mustard, the same of . ketchup, a little flour, salt, pepper and . butter. Make it all hot in a saucepan, put it into a pie dish, strew a thick layer E of bread crumbs over and lay little bits of ['■ butter thickly on the top. Brewn in the oven. Stirred in Jam Pudding.— Chop 2oz suet, and mix it with 4oz flour, J a teaspoonful of carbonate of soda, and . a pinch of salt. Mix any kind of jam with a cupful of milk. Stir the whole together and steam in a buttered basin for 2 hours. I Fruit Pudding.—l cup each of g molasses and milk, 1 tablespoonful of soda >two eggs, 3 cups of flour, $ cup of butter or cup of suet, 1 cup each of raisins, currants and citron, a little nutmeg, 1 toaspoonful of rose water (if liked) steam steadily 3 hours and serve with sauoe. * 'Frosted* Caramels.—Boil lib of granulated sugar with £ pint of water for a few minutes, dissolve 2 cakes of chocolate in a very little boiling water, add this to the contents in the saucepan, stir till boiling ; then boil till tho sugar will snap when placed in cold water. Pour on . to a greased slab, and when cool enough i to be touched by the fingers roll into small balls. Have some more chocolate dissolved in a very little water. Coat the balls of caramel with this, laying it H on with a brush, let them dry in a cool place, e> - At the Wellington Diocesan Synod the Rev. A. 0. Williams, describing his experiences amongst the Maoris, aaid he occasionally visited Waitotara, from his headquarters at Wanganui. On the first occasion he found that an • old native in the pah was a Christian. 1 The old man died, and when he (Mr Williams) went up to the funeral the natives were in such a state of absolute drunkenness that it was with difficulty that he was able to get four of them sober enough to carry the body to the grave. The beer was thorc in largo casks, and was being served out iu 1 buckets—half a bucket to each person. The usual allowance was actually brought to him, and he had the satisfaction of kicking it as far as he could kick it, I (Applause.) Under the influence of their "false prophets," the natives ■ around Parihaka flaunted the ministers ' who visited them. They sneered and said, " Pshaw ! Your God ! Wo have got better gods than yours—beer and women!" They also remarked, "Go | away! You can't teach us anything. i We know all about it. See we can sing I your hymns as well as you can," and i they start off and sing a Church of England hymn from one end to the other. NothiDg could be done at Parihaka unless one went as he had gone, with a party of friendly natives, and held service in the courtyard. He agreed, however, that some good might -be done by enthusiasts working in the more isolated localities,