THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2560, 22 July 1909, Page 3

THE LADIES’ WORLD.

THE WOMEN C. . .THALIA.

LADY DUDLEY’S VIEW

It was a stirring speech that Lady Dudley recently delivered to the women of Australia through the medium of a meeting of the New South 'Wales National Council of Women, and every word of it strikes ono as being sincerely said.

'/‘These- Australian councils seem to me,” said Lady Dudley, “like the distant outposts of that considerable army of workers who are the head and front of so much social and moral progress and reform at tho other side of the world.

“I have heard more than one warm tribute paid to important work accomplished by the different councils, but I have as yet had few opportunities of observing it for myself, although I hope to find many in., the near future. It takes mere than eight months to make oneself acquainted with tho inner life of a new country. All that I now permit myself to say is, how strong, how forcible is the impression upon me of the greatness of the opportunities which lie ready to the hand, of the women of Australia.

“Here you have a young country in all the strength and pride of its youth, and recognising its responsibilities and eager to fulfil them. You have social conditions unhampered to a great extent by the evils of over-civilisation. And though in every age the influence of women has been great—as in overy ago they have set the social standards of their time and generation—in no case of an ancient civilisation can the inspiration of the woman be as potent or shine out as clear as in the early days of the history of a young nation whose impulses are towards the light, and whose desire is to he forever free from the stains which disfigure the darker pages of history of older countries. Perhaps it may be fanciful, but since 1 have been in Australia I have thought that, although the heart of her is controlled by her sons, and her very heartbeats seem like their footsteps marching towards accomplishment and progress, yet the soul of her— the essential—the spiritual part, which is to he her ultimate inspiration, lies with the women of this country, and will be given to her by them. So that I feel that tho work of these Australian councils is deeply important, and I welcome this opportunity of assuring you of my desire to serve and further their interests as far as possible while I am here!”

THE BEAUTIFYING BATH. The temperature of a’ beautifying bath should be from 70 to 75 degrees, and should be of daily occurence. Ordinary water —that is, water neither particularly hard or soft—is not considered sufficiently cleansing to the skin, and a French firm has lately introduced dainty bags containing almond-meal, oatmeal, and orris-root to be placed in the water a few moments before the bath is ready. This,renders tho water very milky, and has a wonderful softening and whitening effect. Baths in which milk, bran, or starch has been placed are- found to refine or whiten the coarsest, reddest skin if persistently used. Softness and firmness of skin may be obtained by the use of simple unguent made famous by the Greek and Roman women, who, centuries ago, set us the example of perfect personal cleanliness as the road to beauty. The following can be made with very little trouble, and it is delightfully exhilarating after the bath: Best vinegar, one pint, rosemary, rue, camphor, and lavender (of each) two drachms. Let the herbs soak in the vinegar for several hours, then strain. Rub thoroughly all over the body, and a deliciously comfortable feeling and a dainty perfume will remain with one all day long.

SOME EGG RECIPES. Curried Eggs.—Slice finely a couple of onions, and fry them a delicate brown in two ounces of butter; rub together till smooth two ounce-s of curry powder, two teaspoonfuls of good vinegar, and a tcaspoonful of caster sugar, stir into it over the fire about a tumblerful of good stock, and bring it to a boil. When nicely blended break into it five or six eggs, and "let them cook gently till done; serve at once with curried rice.

Poached Eggs in Black Butter.— Break six eggs on to a plate, and dust them with salt, and some freshly-ground black pepper; melt about four ounces of butter in a pan, and leave it on the fire till a nice brown; then pour it on to and over the eggs, placing these in the pan, and letting them cook for two minutes; turn them as you would a pancake, cook them for barely one minute more, and pour on to a very hot- dish. Meanwhile reduce two teaspoonfuls of vinegar bv rapid boiling to half, pour it on to the eggs, sprinkle them with a pinch of finely-minced parslev, and serve at once. (Eufs a la Villeroi.—For this cook the eggs as follows: —Have ready a deep pan three-parts full of boiling water, to which a little salt and vinegar has been added, and stir it with a long wooden spoon or skewer till'it acquires a circling whirling motion, then break an egg into the very centre of this miniature whirlpool, keeping up the steady circular motion all the timo the egg is cooking. When sufficiently firm, remove it with a skimmer and leave it to get cold, and drain; then trim them to remove the ragged vedges, and wipe them dry. Ateanwhile put into a pan half an ounce of butter and a slice "of an onion, and fry, without allowing the butter to color; then lilt out the onion and add in an ounce of flour, and cook without allowing it to boil, stirring it •'constantly till quite thick; season with pepper and salt, remove the pan from the fire, add in the yolks of two eggs -eaten up with half a gill of cream or milk; then once more place the pan on the fire, lot it cook till quite thick without allowing it to boil, and stirring it constantly; leave it to cool, and pour over it the eggs to form a thick coating; allow the eggs to get cold, then once ,more trim them. Have ready some grated cheese and breadcrumbs mixed, sprinkle the eggs thickly with these, then dip them in beaten egg, and once more just cover them with plain fresh breadcrumbs. Just before serving, ■ plunge them into boiling fat, to color them a delicate pale yellow. _ Have ready as many plates as you will require, place a spoonful of the sauce left on each plate, set an egg on each, and serve at once. The sauce should bo thinned by the addition of a little good stock.