"The Distaff."

Waikato Times, Volume XXVI, Issue 2164, 22 May 1886, Page 2 (Supplement)

"The Distaff. "

THE HOME: USEKUL AND SUG- #l GK3TIVE. * The Wasiuno ofCou)crkd Fuvxkls. I — Thp»e af eonaid^ied by washerwoman f ' very difficult to keep ,i nice colour, and * should, if possible, be washed at home, ' for, as a mle. most lauimi eases send them r home? very faded after a few washings. | ' A little care is nil that is necessary to J preserve the brightness of scat lft. pink, ' and blue for a long time, though we will ' not assert that they aie as durable, on ' the wholo, a* white flannels. Ail ne<»d a warm lather — diy soap mu«t never be nil.hed on them— tbey should then he well shaken and hung out at once to dry Never allow them to he in a heap in a wet state; thia is* ruinous. [ Work nF thk Household.— When the ' man who is at thr bead of a family, but ' whose work lies entirely outride of it, ' assures his wife, who is perchance sling- ' Kling \\ ith many varieties! of labotu, cau, j ' and perplexity, that hf-r work is what . ] "anybody can do,"' h.* strikes a blow at his family's prosperity and h.ippines^ j which will not be quickly healed. J If she believe him, the chances are that discouragement and self-depreciation will ; induce her to cease the strangle, «nd drift with the tide, her household becom- ; ing more or less of a wreck ; if she bd- ! !ie\e him not, while she may/ise through her own character and efforts to success in ncr work, her confidencHn his intelligence as well as in his sympathy must be sadly shaken. The truth is, it is usually ignorance of the particular work in hand that leads one to suppose or to say that •'anybody can do it. 1 ' He who really believes 'this need only take hold of it himself in order to be »et right. Let him try earnestly t6 perform it in the best manner, and he will probably retire from the task a wider and a more respectful man. Usder-SKIRTS. — Black under skirts to wear next the dress will b.' a» generally used this winter as bla< k stockings. Coloured skirts are shown, especially dark red and bine skirts, but two- thirds of those seen in the shops are black These come in all qualities from the cloth, alpaci, and farmer's satin skirts up to those of black satin with flounces of black wool lace or of the silk Spanish laces; the latter are furnished with a pad, bustle and steels, and do away with the necessity of adding these to each dress; but plainer skiits are simply gored to the figure in front and on the aides, with more fulness behind, and are finished at the foot with quilting. There is a decided fancy for the old- 'fashion e«l quilted skirts such as Our urandtnothbib j .wore, and such as are ••till worn in v.ry ' cold climarfio. The economic, nuk"-> ' these of blnck farmer's aitin. air! put's { quilting only across the lower end, in ! protect the limbs from the knees to the ankles ; thia quilted border is m ide of black satin lightly wadded and no.itly quilted in waved or diagonal rows, then bound on the end with wide black velvet ribbon. Blank alpaca is u^ed iv the name way, and, to make it warm onough, is lined with red flannel and covered about on w -third its length from the foot up with quilted black satin. Black cloth skirts with wide quilted satin border are liked because the quilted part supports the lower part of the skirt uicely, while the warm cloth clings closely to the upper part of thf> limbs. Entire skirts of black satin without wadding 1 or quilting, finished with a neatly plaited flouuoe at the foot, are shown merely as Bilnvmil petticoats, while others are quilted onethird or half-way to tho wai^t, and still others are quilted all their length, yet aio light, because stuffed with eider-down. Striped wool stuffs made of tho waste of fiuo wool* arp woven in stiff poplin-hke rcps> on purpose for petticoats, and are m;ido up in lengthwise stripe* or in cms* stripes as the weaver chooses. For trousseaux are imported pale blue and [ nink satin skirts with steels and u pad | bustle HPt, in them, aud flounces of fine whitp mohuir lace. | Quick Pudding foe Disxbr.— Two . errgs, one pint of milk, two- thirds of a cup of Migar, a little salt, and a L'W \ pieces of bread broken up. Bake about j twenty minutes j Molasses Cake. — One teacup of molasses, one-half cup of boiling water, one ega two cups of flour, and one teaspoonlul of soda. Bake in three layeis. warm a httle molasses with a little piece of butter, and spread the layeis with the mixture. Beef Frittkrs are nice for breakfast. Chop pieces of steak or cold roast beef very fine. Make a batter of flour, milk, and an egg, and mix the meat with it. Put a lump of butter into a saucepan, let it melt, then drop the butter into it from ( a large spoon. Fiy until brown ; season with pepper and salt and a little parsley. Gropnd Rice Pudding.— Boil a large table-spoonful of ground rice in a pint of new milk after first mixing it into a ( smooth paste with a little cold water or > . milk ; add for flavouring, half a teaspoonful of cinnamon and a little thinly pared lemon rind ; when cold, add a quarter of ! ft pound of sugar creamed np with the sn ne quantity of butter, and two well heaten ei'gd. Bake with a crust around, in pif-plates.