THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2522, 8 June 1909, Page 7

THE LADIES’ WORLD.

BE A GOOD LISTENER

The Avoman who believes that the secret of popularity lies in the ability to talk brilliantly makes a mistake.

The mystery of popularity is duel to , the skill in making others talk more W' -'than in talking yourself. v I have heard many a man exclaim over a young woman whom he has just met and had a few minutes’ conversation with. “I like that girl. She Avas all right,” Avhen “that girl” had Avisely listened while the man told her all about himself. I have seen girls struggle along wondering why they Avcro not universally liked until it suddenly occurred to them to stop talking, to stop making Avitty speeches, and listen to the oommon-plaoes of others. Then they found a struggle no longer necessary, and wore A'oted “charming.” The majority of men \vould rather -talk brilliantly themselves than listen to the brilliant conversation of a woman. A man will soon run away from a woman whose intellect lie cannot help but admire and devote himself to that Avoman who' hangs on his words and -acts a little bit like a worshipper. Middle-aged Avomen will pronounce a young Avoman as “delightful” when she flatters them by asking for advice, listens to their remarks about “wben I was a girl,” and only throAVs in a Avord occasionally. Decided opinions, or rather the expression of decided opinions, are fatal to popularity. If a young Avoman has A - erv pronounced ideas about anything under the sun, let her keep them to herself. She may shape her life according to her views, but let her beAvare of an expression of them. A woman is much more loved if she expresses sympathy with the ideas of others than if she exploits) what she thinks herself. A man is far more likely to he fascinated by a woman who will lend him her' ear than by one Avho uses her tongue too fluently. I was taking the rest cure fit a Contenental spa. A millionaire arrived during my second week, and I was amused by watching the dead-set made at him by the feminine circle. To our general amazement he evenAtuallv proposed to the plainest girl ” there, one whom you would ha% T e supposed to ho the very last with any chance of capti\*ating him. Something she said to mo (in confidence) just before the Avedding threw a good deal of light on the matter. t “I have only one gift,” she said ; 1 am a good listener. I soon discovered that there vas only one subject he was interested in and could talk ahoiit —ancient potterv. The others wouldn't let him bore them: I did. He talked pottery to me by the hour, and I novel' let him see that it didn’t interest me in the least.” That, Avas the key of one marriage at least. The poor man had a hobby, and he wandered about looking for a listener. AYhon he found one he ried her.

WHY PEOPLE DO NOT MARRY. There is an increasing class of women Avho seek to slip through life as easily as they can, whoso twin gods are pleas-, nre and ease, and who daily offer sacrifices to themselves. They would be indignant did one dare to east doubt on their morals, for they keep strictly Avitliiu the limits of conventional moral action, yet they reveal their essentia immorality by their tastes. _ You note them in the music hulls, in musical comedies, and at the pantomime rapturously applauding and appreciating all that has a suspicion of nastiness. They flock to the libraries, openly demanding literature of a type that their fathers would have burned or buried at the back) of a top shelf. Their crowning happiness is id an elaborate meal at a West End restaurant, where the lights are red, the music plays cott]v and the Avine sparkles. There are maids without heart, Avives who aro despisers of children women whose cplf-love corrodes and destroys their real femininity. What affection they can en ;l re from themselves they give to \hcir dogs or their motor-cars—Mr. *. A. McKenzie,'in ’’Cassells.

recipes. Oyster Soup—One pint of stock, a pint- of milk, U dozen oysters, a little cream, loz of flour, loz of butter salt and coralline pepper to taste. Scald the oysters in their own liquor, beard them, and cut them in half. Boil the beards in the'stock for a few minutes, then strain, return the stock to the sauce, and add the milk. Mix the butter and flour to a smooth paste with a knife, stir this into the soup, l ringing it'to a boil, and boil for live minutes, stirring all the time. Remove it from the fire. Add the cream, oysters, and seasoning to taste. Stuffed Beefsteak—Take a thick steak and beat it well, lay flat; spread with chopped onion, sage, mashed pota- • toes, pepper and salt, roll up and bake. Serve in a border, of mashed potatoes, with good gravy. , .. ~ Stewed Chops—Take a chop from the ncc'k or loin of mutton, cut rather thick, trim it neatly, leaving only a ■little fat on it. Flour it well, and sprinkle it lightly with pepper and salt; place in. a stewpan with a teaspoonful of rice, and sufficient water to cover ib. Bring to the boil, and let is simmer very gently for cue hour.. If onion is liked, a few slices and a sprig of parsley may be added. Broad Beans a la Roulette.—lour cups of shelled beans, one cup of stock, herbs. The yoke of on© egg, two or three tabtespoonfuls of cream. Boil the beans until they are nearly tender. Drain and stew them with the stock and the herbs and a little sugar until they are tender. Beat the yolk of an e ag and the cream together, and add them to the beans and stock. Let them come nearly to boiling point, and then * Apple Dumpling Sliced. —Two cupfuls of /flour,, two teaspoonfuls of baking powder, a large spoonful of butter. Mix with the milk. Stir with spoon and iroll out. Invert a teacup m a pudding 7t%sh, fill with sliced apples. Cover the (\\Hjfix with a crust, making a hole 101 the escape of steam. Bake or steam. Serve with sweet sauce,. ; Potato Caramel Cake. —Two-thirds of a cupful of butter, two cupfuls of .granulated sugar, two cupfuls of flop- a cunful of mashed potato (hot), halt o cupful of sweet.milk, four eggs, two and yolks of the eggs.. Add the milk, the mashed potato, spices and t-d or grated chocolate. Sift the baking powder in the flour and bent the whites of the eggs to a_ still. hoth. St afi;: t