THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2398, 13 January 1909, Page 7

THE LADIES’ WORLD

TACT’ IN WOMEN

Among the qualities most essential to women,tact may fairly take a front place, for, without it, words spoken and things done with the best motives not only fail often in the end, but may even be productive sometimes of the very evils which they were intended, to prevent. No human being can afford to be devoid of tact, although a ! great many people are in that condition; but it is esjjecially necessary to those whose strength lies in their wetness, or, in other words, those for whom judgment and 'persuasiveness are the only weapons. A tactless woman stirs np the elements instead of soothing them, and drives those about her nearly to desperation, simply because, from never studying their peculiarities and hobbies, she has no idea of what will please or offend, and consequently she says and does things “which only rub them the wrong way,”' and irritate beyond bearing. HOUSEHOLD-HINTS. People troubled with poor memories are urged to eat mustard. The seed of the mustard plant is credited with very quickening, livening properties, and said to have direct influence on those brain cells that have to do with forgetting and remembering. Nervous folks ought to partake often of cheese, which acts at a sedative. They should be aware of eating cheese to excess, however, as it is a tax on the digestion. Only a moderate consumpt- ■*' ion is efficacious. A too steady diet of potatoes induces fatigue of both body and mind. Appfes are now held to contain certain sustenance for the brain, and to have an exhilirating effect on the spirits. Apples contain phosphorus and also malic acid, which is most beneficial for people under mental strain, or who habitually do work which prohibits exercise. The apple should not be munched between times, but taken as a component part of the regular meals. Cam-water, which can be used to slightly stiffen lace, is made by put- -*•. ting one ounce of gum arabic into half a pint of boiling water and storring over a gentle fire until dissolved. One teaspbon of this in half a pint of cold water is the right proportion to use. A correspondent of the Melbourno “'Argus” has found a cure.for sleeplessness and stage fright, “The sleepless ones.” he says, “should ’assume a perfectly easy recumbent position, allowing every muscle to relax, tako deep and continuous inspirations of air through the nostrils, in long-drawn breaths, and they will soon fall asleep. - Nervous people who have to appear on public platforms will find an effective remedy for nervousness in frequent and continuous deen respirations taken a few seconds before appearing.” Clothespins will keep the window from rattling if they are split in two, and one piece used as a wedge for each frame. If they are painted white and fitted with a screweye in each head, they may be hung on a hook by the window and bo always ■ready for service. To restore the color to worn places in the carpet, get a small box of V, f itter-colors. Select a color to match that which you- nosh to restore. If you have not the right shade combine colors to produce it.' Use enough water/ to make the coloring liquid very thin. Apply with a brush. To Remove Ink Stains.—Tiie removal of ink stains is always a problem, because inks are made by so many process. Soap and water will remove some inks while strong chemicals make but little impression on others. The sooner the stain is treated the more easily it is removed. .Washing and soaking in cold water, or in sweet or sour milk, will remove the greater part of the ink and frequently the stain. Spots on washable articles should be soaked in milk and water. Rub the spot and change the liquid frequently. After two or three days if the stain remains, wet it with a strong solution of oxalic acid and place it in,the sun. , After this rinse ■ very thoroughly. Paraffine wax in starch is frequently employed to give a brilliant finish to the starched article, and also to prevent the iron from -sticking. Add a piece, the size of a o- almit to the boiling starch. SOME PEACH RECIPES. Now that the peaches are so plentiful the following recipes culled from an English paper will be found very useful:— Many, cooks have, an idea that the jjeach is too precious a fruit to fie used in cooking, which, of course, destroys the exquisite bloom. But it musfr not be forgotten that peaches that are ripe and in perfect condition - are alone fit for eating uncooked. If ' server uncooked the fruit should be sent on to the table on a bed of leaves. Another method more popular in America than on this side is to halve the peaches, remove the stones, fill the centres with powdered sugar. The two halves are then joined, and they are served with whipped cream. Apricots, nectarines, and peaches may be served half and half with bananas, or with (one-fifth almonds), with celery and walnuts, or finely chopped apple or pear, or with French dressing. Peach fritters are excellent when

made as follows:—Fare and halve a quantity of peaches, sprinkle with sugar, then roll them in powdered macaroons, or fine, stale cake crumbs, before placing in the frying pan. "When brown, drain, roll in sugar, and serve hot. Feel ripe peaches, halve them, and fill a deep earthemware baking-dish with them, leaving a few of the stones to give flavor. Half fill the dish with ice water, sprinkle sugar over the peaches, then place over them a sheet ,of light, but thick pastry. Pinch this --"—down over the edges, slash the centre crosswise, and prick well. Bake till brown, then serve hot or cold with cream. • , , . , In making peach and custard pudding use the large peaches; pare them and remove a slice across the tops, taking the stones out without breaking the fruit. Fill the hollows with any chopped fruit, such as apples, citron, of raisins, adding also nuts if liked. Sprinkle with sugar and a little cinnamon or nutmeg. Make a custard with three beaten eggs' Stiid a small cup each of flour and sugar. Pour this over the peaches, '-'■"■—•■and bake, and serve chilled. Line a dish with stale sponge cake and heap on this halved and pared nectarines. Spread the meringue over