THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2529, 16 June 1909, Page 7

THE LADIES’ WORLD.

NEW IDEA FOR BAZAARS

A good many of us; when asked to ’contribute to the furnishing of a bazaar vstall (says an Australian paper), do so with a sort of grudge. We feel that '■we are being forced to spend money and time over articles with the probability that they will bo eventually sold, ■for a gbod deal less than the materials •Of course, thcnr are two sides to be looked at, for, no matter how far 'donations to a bazaar are undersold, all bring profit. Still it is natural to ‘desire that one’s own work should be -appreciated. Quite a new idea comes ■from England through the medium of a well-known worker of the Victorian Work Association, whose beautiful and ■artistic needlework has always commanded a ready sale. She and a friend -were asked to each contribute a small article' to a bazaar stall, but the .stipulation was made that in each Case not more than sixpence should be (spent on ■tho materials used in the making. The one lady bought a square of book inuslin, which she converted into a table eentre, and painted thereon a charming group of sweet peas. This easily brought seven-and-sixpenee. But greater triumph was in store for the Melbourne worker, who, having judiciously expended the allotted sum in artistic yet cheap materials, produced such a delightful blotter that a purchaser paid soventeen-and-sixpence for it without a murmur. Although the details of this process are not to hand, yet it is quite possible that the clever fingers made the framework out of an old cardboard box, and a small quantity of fine hessian could be used as a covering, on which an embroidered pattern worked in flax thread could be wonderfully effective. The lady in question has a very decided gift in the matter of design, so thore would be the added value of originality. The fitting up of the interior with a sheet or so of blot-ting-paper need but cost the fraction of a penny, so after all it can easily be seen how quite possible it is to make attractive wares at little cost. But careful, neat, and dexterous fingers are indispensable, for finish is of even more importance than the actual work and •execution involved.

THE GERMAN EMPEROR AND THE

LADIES

A writer in the “Woman at Home’ (telh that even the dresses worn by bis ■fair subjects receive the Kaiser’s attention. At Wiesbaden lately he exclaimed: “In this town all the ladies dress well. But only here! Ah! I wish all German women were as a la mode as the Wiesbadeners.” When someone rallied him for picking a fault -with his countrywomen, “But I’ll do them this justice,” he added: “thank Heaven, they don’t make up their faces like Englishwomen! No German lady who respects herself flies to the rouge qr p.owder pot.” A man of ideals, for his own guidance the Emperor collects maxims that strike him as helpful, and this is but one extract from a series which he has framed, and hung up Sn his den at Rommton, his East Prussia hunting-box:— Be strong in pain; desire not that ■which is unattainable or worthless; be content with the dar as it comes; look for the geocl in all things; and take pleasure in Nature and in men as they are. For a thousand bitter, hours console thyself with a single one that is beautiful; ever give heartily and of thy best, even when repaid with ingratitude. Ho who is able to learn so to act is a happy, free, and proud man, and his life will always he beautiful. Qne of the Emperor’s favorite songs Is 'Oh, Listen to the Band!’ and he -is fond of trolling it out in “a good ■noisy baritone.”

HOUSEHOLD RECIPES. Potatoes a la Princesse. —Required: Ojie and a-half to two pounds of cold boiled potatoes, two ounces of butter or gpod dripping, an ounce and a-half of grated cheese, two eggs, salt, and pepper. Rub the potatoes through a wire sieve or mash them very finely. Add jAbe butter after carefully melting it, Tthe cheese, salt, and pepper. Beat up 'the yolks of the eggs, and add about three-quarters of them to the mixture. Mix all well together, shape the mixture into cakes about three inches long .and a quarter of an inch thick. Mark the top of each across in diamond shapes with the. back of a knife. Brash the tops with the rest of the egg, and Lake them a pretty brown in a moderate oven. Brush each over with a little melted butter, then arrange them ill a hot vegetable dish. Babooty Curry.—Required: Half a pound of cold meat of any kind, half a pound of breadcrumbs, a small onion, -one dessertspoonful of curry powder, one ounce of butter or good dripping, ope egg. Mince the meat very finely. 'Put the crumbs in a piedish, and pour -over enough stock to moisten them. When they are all soaked, press out any stock you can from them, and mix them with the meat; add the chopped ■onion, curry powder, salt, and butter after gently melting it. If liked, add also a little Harvey or Worcestershire sauce. Mix all well together; if the mixture is not nice and moist, add .a little gravy, stock, or milk, hut it must not be wet or sloppy. Well butter a piedish, put in the mixture; beat -up the egg, and pour it over the top. Bake in a moderate oven for about half an hour, or until it is hot through, then, serve at- once. Sonic people will probably prefer to add more curry powder —that is merely a matter of taste. Normandy Soup (by request). —Required : Two large carrots, one small onion, two ounces of butter or good .dripping, one pint of white stock or water, half a pint of milk, one ounce of flour, one bay leaf, two teaspoonfuls of chopped parsley, salt and pepper. Wash and scrape the carrots, then with a- round vegetable cutter stamp the red part into balls the size of large peas. Grate the rest of the carrots on an ordinary grater. There should he two good tablesi-ioonfuls, so, if necessary, use an extra carrot. Chop the onion tj6ry finely. Melt tlie butter in a stewig wan, put in the onion and grated carrot, and halls, and stir them over the ■fire for five minutes, taking care that they do not get in the least brown. • Next add tlie water, hay leaf, and half a teaspoonful of salt. Put on the lid -and cook the soup gently for about- half an hour, or until -the carrot bal's are soft; then take out the bay. leaf. Mix the flour smoothly with the- milk,, pour it gradually into the soup, and stir it -over the fire until it boils. Season carefully, add the parsley, and serve in a hot tureen.