THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2600, 7 September 1909, Page 3

THE LADIES’ WORLD.

DAINTY HANDS AND ROUGH WORK. The woman who finds it difficult to do her household tasks in gloves, yet. who val'ues unstained finger nails, should get into the habit, of digging her fingers into a cake of white soap before starting her work. The- soan fills up the nails, prevents other substances from getting under them and is at once removed when the hands are washed. Filling the fingernails with soap is also to be recommended for women gardeners. Always keep half a lemon handy, and rub the tips of the fingers in it as soon as the hands are washed after rough work. This is an excellent way to remove fruit stains, an important con-'side-ration in summer.

BEAUTY FOR ALL. - It lias hitherto been generally supposed that only the well-to-do woman could afford either the time or the money to indulge in the luxury of beauty culture, i According, however, to one of .London's beauty specialists,, an expert in permanent coloring, this supposition is erroneous. “Almost every kind of business and professional women has been to me for complexion treatment,” he says. “I have just finished with a hospital nurse, who wanted to ensure herself rosy cheeks before going abroad. “Then waitresses, shop-girls, and typists. and other girls of moderate means, often come to me. The treatment costs about £5 ss, for which, of course, the girls have to save up. Then they can go- in for beauty treatment instead of taking a summer holiday.” THE RED-HAIRED GIRL. If girls with red hair would only study how to set it off they would lie proud of the distinction of having it, instead of dissatisfied with their fate. There seems to be an impression among women with red hair that almost any shade of blue can be worn by them because, as is the usual thing, they have fair and delicate complexions. But, as a matter of fact, blue is the one .color above all others that they ought to avoid. The contrast is too violent, and the combination is not harmonious. The shades most suitable to he worn with red hair are bright, tsunny brown, and all autumn leaf tints. After these may be selected pale or dark green* — but never ,& bright green—pale yellow, and black unmixed with any other color. Solid colors are more becoming to red-baired people than mixed, the mixed colors nearly always giving a more or less dowdy appearance. In fact, red hair is usually so brilliant and decided that it must be met on its own ground, and no vague, undecided sort of thing should be worn with it. GOOD RECIPES.

Potted Eggs.—Three ounces of butter six eggs, cayenne, pounded mace ; two tablespoonfuls anchovy sauce. Boil the eggs quite hard and.mash them with a silver fork, add the butter and mix well. Next add the anchovy sauce, cayenne, and maoe to taste. Put the mixture into a shallow' dish, place the dish in -a pan of water, and boil three minutes. Take out, and when cool pommel ted butter over. The egg mixture should be boiled in the dish it is to be served in. Stewed Breast of Lamb.—Remove the bones from the meat, and cut into small, neat pieces; melt the dripping or butter in -a frying-pan, put in the pieces of lamb, and fry them a nice brown. Next put the meat in a saucepan with a little chopped parsley and one onion, salt and pepper, and a little butter, or a little gravy from the bones instead of the butter. Simmer gently and add a little thickening of flour when you find the meat tender. Serve on a -hot dish, with nicely-cooked green heas. Curried Beef (Madras way):—Take about two ounces of butter and place in a saucepan with two small onions cut up into slices, and fry them a light brown ; then add one teaspoonful and a.half of curry powder. Now put in the beef, cut into pieces about lin square, pour in from a quarter to a third of a pint of milk, and let it simmer for 30 minutes; then take it off and place in a dish with a little lemon juice. Whilst cooking stir constantly to prevent it burning. Send to table with, a wall of mashed potatoes or boiled rice round it. It greatly improves any curry to add with the milk a quarter of a cocoanut scraped very small and squeezed through a muslin with a little water. This softens the taste of curry, and, indeed, no curry should be made without Rich Cabinet Puddingßequired : Three sponge oakes, one large macaroon, one pint of milk, two eggs, dried cherries and angelica, or - sultanas, and chopped Peel. Butter a mould, ornament it with fruit, and put into it the sponge calces broken in pieces and the macaroon crumbled. .Pour over the milk and eggs beaten together. Stand for thirty minutes, then steam for three quarters of an hour.. Tumi out and serve cold. ’ V■ : „ , Gully Pudding:—Required: Bread and butter, stewed fruit, a breakfast cupful of milk, one heaped ieaspoonful of flour, one egg. Lille basin, with slices of bread and butter, fitted neatly together, fill with stewed fruit, put a saucer with a weight oil it on top, and leave for some hours, or till next day. Make a custard with the egg, milk, and flour, stirring smoothly till perfectly cooked. Sweeten and flavor, andricave till cold. Pour round the piuddmg. Sago Mould:—Required: Four ounces of sago; half a pint of fruit juice, six ounces of loaf sugar. Wash four ounces of sago, steep it for an hour m oold. water. Add half a pint of an- fruit juice, six ounces of sugar, and; boil quickly, till clear, stirring occasionally. Pour into a mould and let it stand till next day; then turn out and servo With cream or custara.