THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2393, 7 January 1909, Page 7

THE LADIES’ WORLD

UHILD&EN’S DRESSES.,' Why do some mothers adhere to the old rashio.li of clothing their little girls in dark stuff school dresses, and there are so many pretty and inexpensive summer fabrics to be had ? Zephyr and similar materials are so cheap and! they can be run up so easily-that it seems a pity to defraud girls of their right to wear dainty, cool dresses. What could look nicer the little school maiden in her H'resh, clean frock, even tliough the material bo only print, and wliat more depressing than the dull drab colors some mothers adopt? If some-thing-dark must be worn let the dress be made in pinafore style, so that cool blouses may accompany the frock. Eor small children the straight-yoked frock or the pinafore dress is always in demand. One advantage of the pinafore dress is that ‘many- changes can be made with Hinder blouses, and, las the sleeves get soiled before the frock, it becomes only necessary to wash the underblouse. A useful school frock is made of blue serge, cut slightly low at the neck, and minus shoulder-scams. The shoulder portion also forms a short cape-like sleeve, which falls over the upper portion of the arm. 'Tips style of frock is quite simple, inasmuch as it possesses only two seams, one under each arm. A narrow embroidered trimming edges the neck and sleeves.

WASHING FROCKS

Ihe really simple and washable frock of the moment is always rather a difficulty when the--matter of finishing off the hem of the skirt has to be considered. The three large tucks are certainly a good idea, but- ,an idea at least three summers old. and ■& very deep hem of quite small tucks set • close together may be suggested as an alternative. Also.the hem of another color, though still worn, has dampen done to death ! And. washing frocks, with their short skirts, want some finish, and do not look elegant left completely plain., as the trailing afternoon jupe will do.-Wide bands of lacTo or embroidery set knee high are still worn, and -a hand of this sort may have a very deep hem beneath it of patterned or striped material. A good deal of the trimming composed of crosscut hands of stripes is worn. These used (for skirts) very wide for a change, and not cut on the cross, unless the wearer prefers it, are to be commended..

ARE BABIES MORAL? “We do not expect paternal feelings in a child of five,” s.ays Dr. Woods Hutchinson, in the October “Woman’s Home Companion.” “Why, then, should we expect any other of those -race-regarding impulses which we term ‘Morality?’ Even to appeal to the ‘better feelings’ of a child of eight or ten is often almost as irrational as the celebrated apostrophe of the emotional Irish barrister ,who ; in the fine frenzy of his peroration,

whirled upon the judge with the thrilling appeal, ‘Sir-r was you iver gp*. a mother?’ To appeal to the child’s better nature, while excellent in moderation, often does little more than make a, hypocrite out of him before b^time. has got your hair -and his mother’s eyes and voice, and some of your little tricks of manner and temper. now, and he is just as safe to develop your superb self-control and civic devotion and consideration for others if you will only give him time —and set him a good example. Meanwhile, preaching to him that he -should possess these qualities will expedite matters precious little, and, unless backed up by example, not at all. Remember that life and growth of all sorts are but a responses to environment, and new responses can olily occur as opportunity is afrorcle-d for them.’.’

RECIPES

Filets of Beef .—Cut a piece of filet of beef into slices an inch thick and two inches in diameter> bat them out with a hot wet knife, trim neatly, removing all fat, etc. Season t-lie filets with coralline pepper and salt, nncl boil for eight or ten minutes. Disk in a circle, filling the centre witn fried ribbon-potatoes, and serve at--once with the following in ia- tureen : Stir together two tablespoonfuls each of finely grated horse-radish and thick cream, then mix them with ballpint of thjck mayonnaise, add a dasn of cayenne, and set on ice till wanted. This makes -a particularly good sauce if frozen hard into a JNeapofiipy ice mould and served' cut into angers. , t Parfait au Cafe.—Take- tbe yokes ' " of two large or three small eggs, and a tablcspoonful of castor sugar, anc. this to half a pint of good, strong, but cold coffee, stand the pan con tabling these over a clear fire, an whisk it gently but steadily until is as thick as thick cream, .bu , b careful it does not -actually boil; then pour it into a basin and contini whisking until it is perfectly > when you mix it with a pint of stithy whipped cream, put it all into a < “parfait” mould and freeze i ice cave. It will take 'about two * hours to freeze. „ Q „ ~c Hard Sauce—Beat' Goz ci B °zo’ fresh butter to a cream, thcn uoik into it 'half that weight of icin CT m sifted sugar, and flavor to a either with -a spoonful m brandy and lemon juice, oi rum and vanilla, or with otliei and to taste (the first is most 'j and work it into a cream, then -set it on ice until wanted.

axr INEXPENSIVE GOOSEBERR .CREAM.

Prepare a- quart of gooseberries-as usual, P but do not dram them , before running them through a sieve sweeten them to taste, and add a pint of cream.; Dissolve an ol l in ? i ® ''• ~ half to two ounces, of m a little water according to thev eathe, strn'n it and add it to the goose Wes, and when all the tagedtojg are thoroughly mixed pom the cream into a mould aiid lot it stale , it is> set. If liked it may be served with whipped cream round the eu o e. STRAWBERRY buns.

Required.— Four ounces of flow, 2oz of.J'Mtter, 2 eggs and onc_ extia yolk. '-ffalf-pint of water vanilla, a pinch of salt, sixpenny worth or cream, strawberries, and castor,- sugar •

Put the water, butter, and -salt into a pan on the fire. When they boil draw the pan off the fire, stir it into a soft paste. Add the flavoring and the extra yolk, heat these well in, lastly adding the eggs, one by one, beating each in. Have ready a baking-tin, put the mixture in small balls on it and bake them (in a moderato oven until they arc a pale brown and feel quite light. Leave then until quite cold. . Wliisk the cream until it will just hang on the whisk, tadd sugar and vanilla to taste. Cut off the tops oi the buns, fill them with strawberries and cream, put on the lids, dust with icing sugar jand serve. . Raspberries inay. be -used instead of strawberries if preferred.