THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2717, 24 January 1910, Page 3

THE LADIES’ WORLD.

THE CHARM AND CURSE OF THE FIRST PERSONAL PRONOUN. (Specially contributed by “Gazelle.”) In these days of snatchy, inelegant conversation, we hear much of the bad and good effect of the use of the pronoun I. A free pardon is offered to the man of woman who uses the above immoderately, if they can tell a good tale .against themselves. It- is the egotist, who is always talking of himself in a commonplace way, who makes himself the biggest burden to those .he meets. Of course we all know the man ,\vh.o says, “I said, said I,” etc.; it would take a good maiiy words to describe the exact impression lie makes on his hearers. An extremely witty person can use the pronoun I. Mark Twain is always pardoned, because he is such a martyr to truth. A very uninteresting person is she who is forever talking of herself and her pains and aches; “no one ever suffered like she .did; the doctor said she had a marvellous constitution; such a well developed throat,” etc, etc. This latter is about the most unbearable human type. One of tile most charming people the writer ever knew rarely ever used the first personal pronoun; she always talked about others; she always seemed to be thinking of others; she certainly made you use the pronoun immoderately, but then .she asked so many real pithy questions, that before you knew where you were you were deep down into the most interesting conversation (possible. I eanot exactly describe her charm of manner, but she certainly did not say “I” more than once or twice to my knowledge. If people were only allowed to talk about themselves in self defence, or when they were trying their hand at a hit-tie wit, this world would he a really glorious place to jive in. RECIPES. Omelet and Green Peas.—Boil one cupful of green peas in salted water until tender; drain and keep hot until the omelet is made. Beat four eggs, add a niece of butter the size of a small egg, and four tablespoons of warm water —some .prefer milk. Put into a frying pan a piece of butter the size of a walnut; -when the butter is hot turn in the eggs, and shake over a quick fire until the eggs are set. Lift one side of the omelet, and put two tablespoonfuls of the green peas in the centre of it; fold over, and serve on a heated dish. Nasturtium Pickle.—Gather the seeds on a dry day. They should be fully grown, but still green. Make a brine sufficiently strong to float an ■egg, tout in the .seeds and leave them for forty-eight hours. Throw them into cold water, wash them well, cover them, with fresh water, and leave for twenty-four hours. Drain well, pack into dry jars, and place near the fire so that the jars can become heated through. Put as much vinegar into a saucepan as will fill the jars, adding for each pint half a dozen peppercorns, a small blade of mace, and a tablespoonful of sugar. Bring to boiling point, pour over -the s eeds, and cover down. This pickle should be left for three months before use. Washing an Eider Down Quilt. —On the day .previous to (washing the quilt, simmer half a pound of yellow .soap in n pint of water until L has thoroughly dissolved. Set it aside until the following. day, when a jelly will have been formed. Put a gallon of hot water into a hath, add a large tablespoonful of liquid ammonia. Beat up to .a lather and then .put in the ’quilt. Lift it up and down in the water and (squeeze between the hands. As soon as the water appears to look very dirty remove the quilt, squeezing out as much of the water as possible, and prepare a fresh lot of suds. Repeat this process until the water remains quite clean. (Shake frequently whilst drying, and when quite dry shake until quite soft and fluffy.