THE LADIES’ WORLD.

Gisborne Times, Volume XXVII, Issue 2683, 13 December 1909, Page 3

THE LADIES’ WORLD.

THE DEADLY “PACIFIER.”

There is a hoy, who, at ten years of age, still sucks his thumb, and . tins in spite of every form 1 of punishment that his parents have been able to devise. His front teeth are protruding beyond hi.s lips. But why should the boy be punished for what he was actually’taught by liis.own parents? For, until the age of three, he was allowed to have a “pacificer.” Now it may seem a far cry from the rubber nipple, popularly known at a “pacifier” to an ugly, ill-shaped set of teeth, and yet the connection is absolutely direct, as in the case of this hoy. The “buds” of our teeth are in the jawbone at birth, and the permanent teeth begin to form in the jawbone long 'before they , make- their appearance through the gum, so theisize and shape of our. teeth are, in a measure, fixed at a very early age. If .nothing interferes with their development and nothing changes the shape of the jawbone, an even, regular set of milk teeth will appear; and, in the course of time, these will he replaced by the oncoming permanent teeth. In babyhood and childhood the bones are very soft and plastic and it is an easy matter to determine for one’s self the probable effect ol : continuous sucking of either a “pacifier” or the thumb. By. the act of sucking the cheeks are pressed against the jawbones at the sides the arch being narrowed and the little tooth-buds squeezed together in front. Everyone wall remember that it is the front teeth that are usually irregular: this because they receive the greater jucs.sure and also that they have but one root, making them the more easily twisted in their sockets. They have not room to grow, so they overlap each other, or may be even crowded entirely out of sight, Aside from looks, too, it must not be forgotten that unless the teeth “bite” properly—that is, unless they come directly together—they cannot do their work in chewing and grinding up food, and then decay and indigestion nqturally follow. Few mothers realise what a deadly instrument of torture it is that is sold as the innocent and harmless “pacifier.” But those who do realise its dangers, from either experience or observation, have nothing to do with it. absolutely banishing it from their baby’s belongings. PARIS FASHIONS. AA 7 onderful lines and exquisite -finish and color are -the main features of tho new Parisian modes. The Directoire idea has. almost disappeared; and there- is a fine absence of exaggeration. The textures alone are a de.ight, so supple, so rich, and so wonderfully tinted. The modish tones are chestnut, green, purple, dark blue, and a brownish mole, as well as the ever smart black, while a geranium red and dull red is sometimes worn with pronounced success. Combined with grey, the latter is lovely. The new jacket is three-quarters in length, never longer, closed much higher, and the revers are wider, and laid on below the rolled, collar, instead of being cut in one with it. No blouse is worn, but a complete dress beneatlj; the skirt carried up in some form into tlie bodice, and a lace guimpe showing at the neck—a lace often of the same tone as the material.

Severe strappings or slight braidings are the general trimmings on the coats, and there is a fancy for joining the. skirt of the coat on at the waist, sometimes in tabs and sometimes in very flat pleats. All walking dresses are short. Tire little round guimpe is always finished with a lvigh collar-band and wide-pleated frills are still worn at the wrists and down the front of white blouses. ' . In some beautiful gowns two materials are worn. There is a new plush that is combined with a mousseline-de-soie. and a soft cachmere with chiffon velours, while, of course, chiffon and satin are common companions. Th Russian coat is the. newest of wraps. It is belted or gathered at the waist, and is often made-in velvet, generally edg-ed with iur. On tall,. sTlender figures it is charming. • SOME RECIPES. Veal Pie with Potatoes.—Cut some cold cookedi veal into small, pieces and slice double the quantity of - small.cokl boiled potatoes.' Butter a pupdish and fill ,it alternately' with’ ‘ meat and potatoes. Season each layer with popper, salt, grated nutmeg, and grated lemon rind, and lay dots of gutter upon it. Cover with good pastry, and bake in a good oven. AA T hen the pastry is done enough the pie can Ife served. . Creamed Turnips.—'Wash and- peel a dozen young turnips put them m a saucepan with a'pint of milk,, add * little pepper and salt, and let them simmer gently. When they are halfcooked put with them an ounce of butter rolled in flour.. Serve very hot Sausage Dumpings.— Take six) or eight sausages and bend each one m a ring, and sew or skewer it m that shape. Enclose the sausage in a good suet crust, pinch the edges securely to prevent leakage, and tie each dumplinn- jn separate cloth. Plunge them into boiling water, .and boil quicldy until done —from half an hour to three quarters of an hour. Turn out carefully and serve at once. This would be a nice change dish for children, when home from school. Rice Savoury.—Boil. two eggs lightly, add a little' butter to them and mix them with a plate hot boiled rice, if this preparation is used until meat, or fish, it will be found and agreeable food. . ‘Semolina Pudding.—Drop thro© tablespoonfuls of semolina into a pint mid a half of boiling milk, .and stir altogether for fifteen minutes, then throw in two ounces of blitter and three and a-half ounces of sifted sugar, with the grated nnd of a lemon. AVhilst the semolina is hot, beat m gradually and briskly four eggs. Place in a buttered dish, and bake in a moderate oven for half an hour.

For the Work Apron.—A button on one pocket/of a work apron may prevent the loss of contents when- you are stooping over your work. Two pockets of equal size may be • stitched on an apron: ope- to be left open for a handkerchief ; the other to have a flap which can be buttoned securely. In the latter pocket a thimble, keys, coins, etc., may be safely stored.