THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2525, 11 June 1909, Page 7

THE LADIES’ WORLD

TflE OIL BATH

The ancient Greeks owed much! of their physical beauty, suppleness of limb and strength of constitution to the use of oil as a lotion. Of late years the great value of oilrubbing has been recognised by the medical fraternity, and is used by them in treatment of many diseases with the most satisfactory results. By its use infants, if delicate, are strengthened and nourished; if they have bowel trouble, oil rubbed on the abdomen assists in remedying the disorder, relieves pain, and soothes the child. If oil is rubbed on the skin of persons in fever, it prevents the surface becoming parched, also strengthens • and nourishes the patient as it is absorbed, so acts as food. . If a person , has a cold in the head oil rubbed on the* nose and forehead .loosens the cold, and freer breathing is the result. If the cold is on the lungs, oil nibbed on the chest soon relieves the suffocating feeling, and the cough is less harsh. Oil rubbed on the sides,' back, and chest, is - one of the most helpful things that can be done for a consumptive. It loosens the cough, and helps to build up the tissues. Physicians say that a consumptive’s case is hopeful as long as lie retains his flesh. This the oil aids in doing . Nothing equals in its efficacy an oil bath for a new-born babe, the oil being well rubbed} over the flesh, and then rubbed off with, a soft, cashmere cloth. And, finally, the woman that wishes to keep her complexion fresh and skin free from wrinkles patiently rubs oil on her face. Almond oil is considered the best for the face; cocoanut or olive oil for all other purposes. If these are not available, lard will answer. For the oil rub, take a small portion and mbit thoroughly into the flesh. A MAN’S THOUGHTS ABOUT GIRLS .How sad it is that a girl after your own heart is usually after some other fellow’s. ' In choosing a wife it is well to remember that a thing of beauty may be a iaw for ever. She who learns how to boil a steak and fry potatoes will never have to wasto her affections on cats or parrots. If you want to worry your husband, t6ll him he talks in his sleep, and then refuse to divulge what he says. After a girl lias put a rose in a man’s buttonhole she tilts her pretty chin and looks up sideways, standing ever so close. Many a chump’s too slow to take the hint. THE AUTOGRAPH BOOK. How persistent (says a writer in Australia, where the disease is in a bad form) is the habit of keeping an autograph-book, in which weary friends are. asked to -write maxims or verses; and how monotonous the books generally are! There are certain quotations which no autograph-book can escape, “Be Good, Sweet Maid,” “To thine own self be true,” '‘The Moving Finger writes.” The sentiments tend towards the mournful commonplace, like In Memorialin' verses watered down. I was once at loss to understand the reason of this monotony, but I learned it on a recent afternoon, when a girl was collecting our signatures in a book. Then another girl spoke up plaintively: • ‘I do wish you would let mo copy some of these out; it is so hard to think what to write about when vpu arc asked to write something.” Then she religiously wrote five or six extracts, beginning (of course) with “Be Good, sweet Maid.” When I begin an autographbook I shall buy one with perforated leaves that rip out easily. Then I shall be* able to get rid of the Moving Fingers, and the Forget-me-nots, and the rest of the- encumbrances; and, though my autograph-book be slender, I hope that it will not be so hideously dull as the rest.

FASHION FRILLS. Colored laces are found on some of the newest models. There is a metal touch in nearly Tevery winter costume. Collars made entirely of soft satin ribbon to match a frock or silk hat'look smart. One of the novelties in blouses is an almost infinitesimal Valenciennes insertion. Big bows, wide draperies, large rosettes are seen on silk hats. The long mousquetaire and leg of mutton sleeves are the most important characteristics of the newest fashions in blouses. Long top coats are quite a feature of the day. and are worn over blouse costumes of another color even more frequently than over skirts of their own material. HOUSEHOLD RECIPES. Apple Compote.—Cut one pound of figs in small pieces; stew/ in half a cupful of water until a thick paste is formed; add half a cupful of chopped nuts, one teaspoonful of vanilla, one . tablespoonful sugar. Have ready twelve apples, cored and peeled, fill with fig paste, and bake in a warm oven. Salt Fish and Egg Pie.—To prepare the fish, soak it in cold water for quite twenty-four hours. Then put in the oven till the flesh can be removed easily from the bones. Then remove all the bones and skin, and separate the flesh into nice flakes, using two forks in the process. Now butter a. pie-dish, ■and put a layer of fish at the bottom, then a layer of sliced onion, with one or two cloves and a sprinkling of mixed herbs next a. layer of slices of hardboiled egg. and repeat until the dish is ■full. Lastly pour in half a teacupful of tomato sauce, diluted with the same quantity of water. Cover with short pastry, and bake until a. light brown. Cocoanut Meringues.—Dainty little edibles for afternoon tea arc cocoanut meringues, which are usually much appreciated. They require patience in the making, but are worth the trouble. J .To, three eggs take half a pound of sift-Nwtl-'sugar and the same weight of desicclvte'd cocoanut. Beat up the eggs until they froth, then sift in by degrees the sugar and cocoanut, boating all the time until all the . ingredients are thoroughly . mixed. This is the part that is tiring, for there is comparatively little moisture for much sugar and cocoanut. A little milk may he added if the mixture appears to be too dry. Drop it in lumps upon a floured- bakingsheet. and bake the meringue for a few minutes in a brisk oven. They “eaten quickly, therefore must" bo removed from the. oven directly the mixture is set and turned in color Currant , -Spicelet.- Required: Haa a pound of currants, half a pound or rice quarter of an' ‘ounce of nne.yehopped mixed' peel, quarter ol an > ounce of brown sugar, hall a pint or milk, two eggs. .Soak and cook tho rice in water, to which is rukket- a

pinch of salt, and when nearly cooked stir in the sugar, peel, and spice, and lastly the currants, float up the eggs and milk, and add, allowing the whole to simmer, for a few minutes, then turn into a buttered mould.