THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2768, 24 March 1910, Page 3

THE LADIES’ WORLD.

THE NEWEST IN WEDDING RINGS

Like everything else worn by women, wedding rings obey the laws of fashion. The ring or to-day is quite different from one made fifty years ago, as anybody who possesses an old wedding ring of that date may see lor herself. In the early part of last century marriage rings were thin and rather fiat in shape, so much so that the gold often wore away to a thread, and sometimes did not last the lifetime of the wearer. The thick, solid wedding ring came into vogue about twenty or more years ago, and, although the style has asted fairly well, it has »ot been quite successful, for when other rings are put on the same finger the heavy one is found in the way, and often the friction wears the other ones down. The newest variety of wedding ring is more like a solid curtain ring than anything else, and the shape is known by the trade as ‘‘oval.” This is found to be the most convenient when other rings' are worn as well. W hen the thick band of gold took the place of the older flat, thin sort, the wedding “keeper,” then commonly placed next, began to be neglected; and nowadays it is hardly ever used. The elaborate engagement ring takes its place, the plain wrought guard not being considered necessary. Indeed, few. women care about loading their fingers with any plain gold bands other than the wedding ring itself. RECIPES. Jane’s Scones.—Take two breakfastcupfuls of flour, one tablespoonful of butter, one tablespoonful of fine sugar, three-quarters of a tabScspoonful of bicarbonate of soda, a quarter of a teaspoonful of tartaric acid, one egg, and a little cold water. Rub the butter lightly into the flour, add the sugar, soda and acid; mix ail well together, beat the egg and add a little of the water to it. Use this to make a soft dough of the ingredients in the basin. Divide the dough into three pieces, roll each piece out into a large round scone, .and divide each of these into six or eight small ones; put them on to a hot girdle, and bake for about five minutes over a moderate fire.

Chestnut Stuffing for Turkey.—Cut a tiny piece from the outer skin from about twenty chestnuts. Boil the nuts for about ten minutes. Remove both outer and inner peels, and then simmer gently in some nicely-seasoned-stock obtained by stewing the giblets, etc., of the turkeys. "When the chestnuts are quite tender drain them, mash them well,, adding the liver of the bird, a very little finely-minced ham, an ounce of well-grated stale breadcrumbs, and a good seasoning of salt, pepper and grated lemon rind. When these ingredients arc well mashed together, mix in about an ounce of dissolved butter and enough beaten egg to thoroughly moisten the stuffing. When one has' a Cough.—A medical journal is authority for the statement that a tablespoonful of glycerine in hot milk or cream will at once relieve the most violent attack of coughing. This is a simple, easily obtained and harmless remedy, and if it keens good its promise will prove to be of great value. Equally simple and quite effective is the use of glycerine and water spray through an atomiser; this is applied directly to the inflamed or irritated surfaces. In attacks of influenza, colds in the head, sore throat, and like troubles glycerine mixed with three times its bulk of boiled and cooled water is an invaluable remedy.