THE LADIES’ WORLD.

Gisborne Times, Volume XXVI, Issue 2377, 18 December 1908, Page 7

THE LADIES’ WORLD.

Chi ARM OF A GOOD VOICE

A girl unconsciously indicates lior social place by her voice and manner. , No charm, is so lasting as that of a cultured, well-modulated voice, which, should life proceed happily, grows more melodious with advancing years. In many young girls’ voices there arc unexpectedly jarring notes, which are difficult to subdue because of their f'' occurrence. Agood remedy for this defect is to beg some intimate friend, or a member of the family—as it will not embarrass them—to stop you when such tones are employed, and allow you to repeat the remark more gently. It is a kindness to remember when ' visiting ill or nervous' friends that sharp tones have an irritating, even a serious effect upon them. One rarely encounters a harsh-voiced physican, and the secret of the trained nurse’s fascination for mankind, is not her crisp white frock and coquetty. ish cap, but her caressing, confidential. soothing tones. Do not strive to imitate a voice simply because, you admire it, for you are scarcely likely to be successful, land your voice will lose its individuality. Better try to cultivate a lowpitched voice, soft and smooth, liquid, and absolutely distinct, for an uncertain register always lias an underbred sound. Endeavour to soften the voice by speaking slowly. People who talk hastily insensibly raise their tones, and these in time become positively harsh. To improve the voice, cultivate tlite virtue of listening, for a good listener is a patient person not prone to rapid speech. To learn how to listen, watch some first-class actress, noted for the charm of her speaking voice as well as for the art of listening.

DON’T OVERDO IT The perpetually busy woman is almost as much a trial to the husband as the lazy woman. A man likes his ggf wife to, take an interest in the home, strive to' keep it fresh and tidy ; but he also likes her to spend a certain amount of her time with him. But there is a certain class of avoman AA’liose Avoi’k seems never done. Such a woman makes a poor wife. She begins work at an unearthly hour in the morning, giving herself little time for lier toilet, and rushes around 'With, broom and pail. She joins the family at breakfast Avith her hair all aAA'ry, and looking far from sprightly. It is the same, in the CA'ening. The husband returns to still find the wife

_dn the same untidy condition, and to 7 hear complaints about the amount of Avork to be done. Such a state of tilings is calculated to upset the best-tempered man. And it ought neA’er to be. The Avornan Avithout a maid has much to do; but if she Avill only go about her Avork in a methodical manner she Avill find time to look smart and attractive.

TO MAKE CREAM CHEESE. A delicious and economical Avay of utilising sour cream is to coiiA'ert it . into Philadelphia cream cheese. EA’en cup of it will make a rather large sized cake. Only two essentials are needed in its making, one a snowwhite cotton bag, absolutely spotless, as cheese takes odours; The other, cream that lias stood long enough - only to become solid. If cream is allowed to stand a day or tAA r o after souring, a musty crust forms on top, and makes it unfit for cheese. If skimmed, hoAvet'er, it is-available for corncake, scones, and similar dishes, as its bitterness can be neutralised by soda. It is Avell to use cream that is not \ery rich or the cheese will be L '‘buttery.” Put the cream in the bag, Avithout heating it, as is necessary Avlien making cottage cheese. It would only melt the butter in the sour cream to heat it. Let the bag hang in a cool, dry place for a day or tAvo until you are quite sure that all the Avhey has drained off, and the cheese within is firm. If the weather is hot and close, rub salt over the outer surface of the bag to prevent mildew. When it has hung long enough, remoA'e it from the hag and season it HEv Avith a little salt. Then break it up Avith a fork and Avork the salt all through it. Form it into a neat square or ball and it is ready for serving. After it seems to have dripped dry some cooks press it into a mould or cup AA’ith a hole in the bottom, to stand again for tAvo hours, to harden eA r en more. Wet the mould first Avith cold Avater before putting the cream curd into it. If you Avish to keep the cheese for a short time, Avrap it up in soft white paper to exclude the air, and put it in a refrigerator.

f HINTS. When washing blankets have the rinsing water soapy, and have all the ' waters the blankets pass through of the same temperature. The soapy rinsing water ensures lightness iand fiuffiness. An Excellent Throat Gargle.—Procure one drachm of powdered borax, two drachms of honey, and add to these four ounces of water. Mix ingredients well together. This is an excellent gargle, and costs little. To make smooth, thick starch, free from lumps, and which never needs straining, out of the common bulk variety, take amount of starch required, a small lump of lard, and a little borax dissolved in water, and sufficient to dissolve the starch. Have ready your kettle of boiling water, half of which add to the starch. Place over the fire, iand stir until it thickens. Add gradually the rest of the water, stirring vigorously until smooth. Boil until done. Salt, moistened with vinegar, will remove burnt marks from enamelled saucepans and dishes ; but they should first be left lying to soak for a few hours to loosen the stains. So many of the directions for removing paint from clothing are only effective when the paint is fresh. But no matter how long it has been on, i and however hard it may have become, ' it may be removed by saturating the spot several times with a mixture of turpentine and ammonia and then washing in soapsuds. To lie move Wine Stains.—Place a small quantity of milk in a saucepan, then while it is. still on the fire hold the stained! portion of the cloth in it, \ iand let the milk come to a boil. This will cause the stain to disappear. The cloth must bo afterwards carefully washed as usual. Lemon Pulp as a Cleaner.-— Dip the lemon pulp into salt and use it for

cleaning pans, kettles, brass, etc. If the things are A r ery stained, dip the lemon in finely poAvdered bathbrick before using. Polish the things afterwards with ia. soft cloth and dry poAvdered brick.