THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2462, 29 March 1909, Page 7

THE LADIES’ WORLD

CARE OF THE EYES. It is of inestimable importance, says .an eminent doctor, that the gravest attention should be paid to the optical organs from birth onwards. The eyes of infants should be protected in every way—should be shielded from strong light and from sudden -changes of light.. School children should be especially they should sit comfortably erect, avoiding a bending or stooping position, so that the return of blood from the head and eyes is not retarded. They should never face the light, which should enter a room from above arid at the sides, and should pass over the left shoulder upon the object in use. A diffused light from a northern sky is said to be the best, and is preferred by dentists. It is the softest and the easiest to work by. Keep the lights low and on the objects; shade tho lamp and the eyes .from direct rays. Never read while lying down, while reclining, or when travelling in a railway carriage. To preserve good sight the whole body must be kept in good condition; fresh air, plenty of exercise, good food, and an abundance of sleep in a well-venti-lated room are essential.

HICCOUGHS. ' Hiccoughs are usually caused by some irritation of the nerve-endings on the 'under surface of the diaphragm. Any distension of the stomach, such as might 'be caused by food pc drink taken in large quantities, or hurriedly, may % bring on hiccoughs. Since children are as a rule much -more apt to eat rapidly than adults, it is natural that the complaint is most common with them. In some cases highly seasoned and spicy food may act as an excitant to the diaphragmatic nerves and so cause hiccoughs, even though the stomach is not unduly distended. Indigestion, with fermentationtends to distend the stomach, and hiccough is a frequent symptom in such cases. Treatment must be directed towards -removing the cause of the nerve irritation, so an emetic will often give relief. »

An old-fashioned remedy is to hoi

2 the breath as long as possible. The deep --■ a enforced breathing that follows this may make the-diaphragm “forgetful,” so to speak, of the irritation to its nerves, so that normal action and breathing will return: In obstinate cases, where the hiccoughing has lasted for days and has become a serious drain on the patient’s vitality, large doses of morphine, hypodermically, may be necessary before. ~the spasmodic action of the diaphragm can be controlled.

TRIED REGIPES.

To Pickle Beans: The beans used for pickling are usually the young green pods of the scarlet bean and the French •or kidney bean. The vegetables, selected of the proper quality and at the .proper season, are well cleansed -with pure water,'and steeped for some time in strong brine; they are then drained •and dried, and_ transferred to bottles -or jars. Spice is then.added ,the bottles filled np with strong pickling vinegar, and at once securely corked down -and tied over with bladder. The best malt or white vinegar should be used. When pickles are intended for early ue*> 'the vegetables should be steeped in hot or boiling brine, by which the product is rendered ready for consumption in a very short period; but with substances of a succulent and flabby nature, as cauliflower, cabbage, etc., in which crispness is esteemed, the brine should be cold, or only slightly warmed. As a general rule, the softer and more delicate vegetables do not require soaking so long in brine as the harder and •coarser kinds; and they may often be ■successfully treated by simply pouring very strong pickling vinegar over them -cold. The following is a good spiced vinegar for pickles:—Bruise in a mortar 2oz black pepper, loz ginger; }oz allspice, and loz salt. Put these with , a quart of vinegar in an enamelled saucepan, simmer gently, and then pour on tho vegetables to be pickled. If a ’hotter pickle is desired add toi the above ■|dr of cayenne, or a few capsicums. Potato Pancakes. —Make same as potato fritters, only add enough milk to make batter thin as you do for other pancakes. If made according to directions they are delicious. Gotterspeize.—Lay some stale brown breadcrumbs, mixed with castor sugar, in a glass dish; then a layer of whipped cream, flavored with vanilla, and a little preserve at each corner;: then more breadcrumbs and sugar, and another layer of whipped cream and preserve.

Quince Marmalade.—Peel the quinces, quarter, and core them, and put the fruit into cold waer to preserve the color. Have ready a jar, and put in .the quinces, allowing a quarter of a pint of water to every pint of fruit; stand the jar in the oven all night. The seeds and cores should be tied in muslin and baked with the fruit-, for the mucilage from the pips improves the preserve. Now weigh the fruit again, -•and to every pounefadd three-quarters of preserving loaf sugar. Boil the fruit .gently till reduced to a pulp, and then add tho sugar and the juice of a lemon to every four pounds of fruit. Bring to a boil, and boil for thirty minutes. Pour into jars while hot, and cover with egged paper. Spanish Cream.—-Dissolve a third of a box of gelatine in a pint and a-half of milk, add a cupful of sugar,. the yolks of three'eggs, and a little salt. Cook in a farina kettle five or six' minutes. When cool, flavor with vanilla, and add the whites of the eggs well beaten. Turn into a mould. To be served cold,