THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2747, 28 February 1910, Page 3

THE LADIES’ WORLD.

BLACK WALL-PAPER

The craze for something new has now given us black wall-papers, and these are said to be not only a novelty, but also astonishingly striking and beautiful (says the “Argus”). The black background is relieved with sprays of Chinese flowers, those of shaded lizard green, dull pink,.or a ipale clear blue being most effective. Then the black background offers a perfect relief to fair complexions, and the artistic value of flesh tints is greatly enhanced by the contrast, just in the same way as a black, hat or gown is frequently successful. Of course, with a dull aspect a black wall-paper is to be avoided, which is one reason why so many people will refrain from choosing it. Incidentally it may ho added that the new idea- is a ■most expensive one.

THE GIRL-CLERK, An employer, who has gained a good deal of experience of clerks, both masouline and feminine, says that a good business girl is worth two ordinary youths in an office (says the “Argus”), ifile both “sticks” to her work and puts more enthusiasm into it than the ordinary imale clerk, and she is generally willing for a “sprint” at a busy time. This authority, who is a well-known business man, recommends the would•be .girl clerk to specialise in some of the subjects which are so often neglected. ‘For example, a commercial acquaintance with a foreign language is always a valuable asset, for both French and German letters are continually being received, and anyone capable of translating and answering them must always be in good demand. Then, again, such items as knowledge of railway and shipping work, checking freight charges and tonnage rates, drawing up advertisements, and so on, all go to enhance the other qualifications of a good clerk, and make np one whose services can only be replaced by another who has been years at similar service. The girl who trains as a mere shorthand typist is now practically a drug in the market, and her value is rated each year atslightly fewer shillings per week.

SUCCESSFUL BLENDS IN JAAI-

MAKING

Fruit is so plentiful this season that a full and varied supply of home-made preserves is within the reach of everyone. Unfortunately too many housewives arc prone to “put things of the long finger”—as the homely saying is—where jam-making is concerned. How many of you, 1 wonder, are regretting that the strawberry, raspberry, and currant season was allowed to pass without seizing the opportunity to add even a few pots of these delicious preserves to the. store cupboard? As far as the two latter fruits are concerned the pulp sold at the stores are a very good substitute. if not equal to the fresh article. It is an economy to blend this pulp with some other fruit of blander flavoring—as Japanese plum, or apples, pound for pound; and the procrastinating housewife may retrieve matters to a certain extent by following this course now that plums and apples are so cheap. It will be found that the more decided flavors of the. raspberry and currant entirely subjugate the lesser flavors, a fact from which the jam manufacturers profit largely". Though a far cry to the gooseberry season again, it may be as well to state hero that gooseberries or the pulp—blended together likewise give the best of results. Now that blackberries may be had for the picking almost occasion bad better be taken by the hand to secure a supply of this favorite jam so that, with the season ended, we shall not have to reproach ourselves with neglecting our opportunities. Everybody knows the value of nipples as a subsidiary in the making or blackberry jam or jelly.' This jam or jolly “sets” much better if a modicum of apple be used ; say, a £lb of apple to each pound of blackberries. I have used even a -’-lb of apple without the fact being apparent that anything but blackberries was the medium. Plums or apples and peaches is also a. successful blend, t-lie flavor of the peach predominating in either case. The popular blend of oranges and lemons with citron melon need scarcely be cited. Plum and apple ,is also an excellent mixture where plains are scarce. In this instance the flavor of the apple becomes subservient ■to tlio plum. Apple and lemon, is also a delicious blend as also melon and pineapple, pineapple and tomato, apple and quince, rhubarb and fig, rhubarb and apple, etc. At the jam factories apples are the foundations of most of the jams variously and attractively labelled.

The process of making jam is simple enough, but requires great care and exactitude in respect to materials, time, and cooking. Important points to remember before proceeding to make jam are: The fruit must be fresh, sound, and perfectly dry. Fruit that has gathered on a damp or rainy day is unfit for making. so also is fruit that is overripe or bruised. No amount of boning or good sugar will make jam keep, or prevent it from going mouldy, if the fruit, in the first instance, is unsatisfactory. Secondly, the sugar should be tlie best white lump variety; what is •sold usually for preserving is, as a rule, very good. Brown sugar is quite out of the question, although many people who wish to he economical use it, and then marvel why their jam is .so insipid and tlie flavor of the fruit conspicuous by its absence. A thick enamelled preserving pan is the cleanest and most wholesome vessel for cooking the fruit, but a cheap enamelled pan is not advisable, as the glaze 'may crack, and the jam will easily burn. Brass or copper pans, if scrupulously clean, are next best; an iron vessel should never he used, as it is sure to discolor the fruit. Wooden spoons for stirring and scales for weighing the fruit and sugar are absolutely necessary. -