THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2465, 1 April 1909, Page 7

THE LADIES’ WORLD.

THE BAG OF THE MOMENT. There are. two dominant fashions in ■the bags of this year. One is the ln- , dian or Sioux bag, with its barbariclooking bead and thong fringe, and the other the elaborately embroidered aumoniere or alms’ bag, heavy with buillion, either tarnished or bright, copied from the long .vanished past. ;/ . ' 'y ~There has been a new favor shown Towards patent leather for more ordinary bags, and many of the smartest new models for practical, rise are made .of it. It does not wear as well as many’ ■other leathers, but it has a brightness foreign to the rest, and looks specially smart in black, with a cypher in silver upon it encased in a circle. It is the details of all bags that give them individuality, even when their shapes vary little, and certainly the last word seems to have been said in the matter of fittings. Vanity cases, opera glasses, tiny fans, card cases, .purses, pencils, are. all packed into wonderfully narrow limits. For paying visits a flat envelope bag or a small handsome one with a handle is correct, but a purse or bag of netted gold, silver, or gun metal is often preferred. It should be large enough to hold cards, as well as a handkerchief. Lizard skin is considered a good leather for dressy occasions, and the leather workers are so clever in their Use of dyes that a bag may be procured to match. ,any : colored costume. Tho very > pale biscuit and grey shades and white are used for beautiful purses and small hags, in many instances.— But it- is the hag without complicated details which holds in its ample, interior the tiny toilet accessories of gold or silver, to wit, a diminutive mirror, a. powder puff as small in a little gold case, a tiny gold lip salve box, and any other accessory that is liked. I . The motor bags that are sold are most completely furnished in so far as toilet necessities are concerned, cold, cream, soap, 'boracic acid for inflamed eyes, small brushes and a comb, indeed every thing that canasupply first aid to the injured complexion and coiffure-when on a day’s run being contained therein. SOME DISHES FOR LENT. Fish fried and fish boiled are very -*»iice dishes for a change, but when they appear in that guise during the whole of Lent one is apt to tire of them, and a few savoury ways of cooking fish may bo welcome, even if they are a little more trouble to prepare than the everlasting boil and fry. Stewed Fish. —Any kind of fish, save flounder, is nice for this dish. For a small quantity take 2!b of fish, one small onion, a saltspoonful of ground ginger, a few peppercorns, a small teaspoonful of salt, three cloves, the juice of a large lemon, and a teaspoonful of sugar. Cut the onion in four, and men slice very thin, and fry in boiling butter, and add the spices, salt, and sugar. Cook slowly till the onion is done, hut do not brown, and cut the cleaned fish into nice slices, or short, thick pieces, and lay them on the onion, etc., in the stewpan, and just cover with water. Stew for fifteen or twenty minutes. When done, strain the gravy, and return to the stewpan. /When it and the fish are again on the simmering point, add two or three well-beaten eggs, and serve as soon as ..the gravy thickens. "This dish is also very nice cold. Fish Pie.—The remains of cold .fish can be converted, into a fish pie or fish .souffle. For the first named, pick the fish from the bones* and break, into small pieces with two forks; place in a pie-dish that has been well buttered. Season with pepper, salt, and anchovy -sauce to taste, and mix all up together-, with a cupful of white sauce, and cover with a thick layer of fine breadcrumbs. Press them slightly into the mixture, and lay little pieces of butter over the top; bake in a quick oven till brown. Fish Scouffle.—Take half a pound of cold fish, and mince it as fine as possible. Put two ounces of flour and one ounce of butter Into a small stewpan, and mix them well together on the «*oye till the butter boils; take off Vfiie fire, and work in not quite half a pint of milk, and boil till thick, add the fish, salt and cayenne pepper to taste, mix well, ' and stir ’in the wellfoeaten whites of three eggs. Pour the mixture into a buttered mould, and steam for three-quarters of an hour. For the early-morning meal there is nothing nicer than a perfectly fresh egg, and there are many ways of preparing it besides boiling, although, like the oyster, it is hard to beat in its pure state —that is, boiled or poached. To tell if an egg is perfectly fresh one end should be quite warm if touched by the tip of the tongue. Taken for .granted that most women know how to boil and poach an egg, variety can be given by serving them, in the following manner:— • ■ Eggs in Cases.—Take as many eggs as wanted, butter some little cases or * pans break an egg into each, cover with’ a little finely-chopped parsley, grated cheese, and a pinch of cayenne, bake in a quick oven for eight or ten minutes, and serve on hot butteied Eggs and Anchovy Toast.— Mix as much anchovy paste with butter as will be required for two three, or more pieces of hot toast, and seive a poached egg on each, and send to table very hot.