THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2771, 29 March 1910, Page 3

THE LADIES’ WORLD.

HARMONY IN THE HOME. The vocation of living amicably with others is a vocation to which almost everyone is called, and for which /it is to be deplored so many are unfitted. If everyone would only , learn to apply the same rules in their homes that govern them in relation to the business or social world a great many firesides would be happier. There are those who will argue that the restraint implied would be most irksome to the family circle. The perfect freedom of family life is its greatest charm, they declare. But do we lose any of the charm if we put a check upon a too free expression of our opinions, and endeavor to make ourselves as agreeable at homo as we are outside? Much unhappiness arises from simple thoughtlessness in home life and a freedom of speech that is absolutely rude. A little more politeness and a little less outspokenness would make for satisfaction in a great •many homes. MATRIMONIAL CATECHISM. When a man thinks seriously of marriage what happens? He remains single. Should a man marry a girl for her money ? No. But he should not let her be an old maid just because she is rich. Is an engagement as good as a marriage? It’s better. In selecting a husband, why does a girl prefer a fat man? Because a fat man finds it hard to stoop to anything low. When asking papa, how should a young man act ? He should face papa manfully, and never give him a chance at his back. When the minister says, “Do v ou take this woman for better or for worse?’’ what does he mean? The bridegroom's people construe the question one way and the bride’s family interpret it another. When a man says lie can manage his wife what does he mean? He means he can make her do anything she wants to. When a child is smart and good, to whose family is it due? To its mother’s. When a child is bad and stupid, to whose family is it due? We refuse to answer; Is it possible for a married man to be a fool without knowing it? Not if his wife is alive.—New York' United Presbyterian.

RECIPES. Pineapple Charlotte (by request).— Required: One dozen savoy biscuits, a little clear wine jelly, half a pint of cream, half an ounce of gelatine, one teaspoonful of caster sugar, half a teaspoonful of vanilla, one gill of pineapple syrup or milk, four ounces of pineapple. Pour into a plain round souffle tin a litle clear jelly, enough to cover the bottom of the tin, about one-eighth of an inch thick. Let this set. Arrange some prcttily-cut pieces of pineapple on the jelly, pour in some more jelly to cover these pieces, and let them set. Cut the biscuits carefully to just fit the tin. It is best to let them stand about a quarter of an inch above it. Trim the sides of the biscuits straight, so that they line it: turn the brown side of the biscuits te the tin. Melt the gelatine in the pineapple syrup, add the sugar. Cut the pineapple into small dice. Whip the cream, and when the gelatine has cooled slightly strain it into the cream, mixing it well in. Flavor with vanilla, and add the pineapple. Stir it frequently until it is beginning to set. Then pour it carefully into the biscuit-lined tin. If it .is too set it will not run smoothly, or if it is too warm it w r ill ooze through the biscuits. Leave it until cold. Then dip just the top of the mould into warm water, and slip the charlotte carefully on to a dish. Haddock and Tomatoes. —Required : One medium-sized dried haddock, one ounce of butter, one onion, three large tcmatces, pepper. Remove all the flesh from the haddock, taking care to remove the bones also. Peel and shoe tho onions thinly, and slice the tomatoes. Melt the butter in a saucepan. Put in the onion, and fry it a pale brown, then add the sliced tomatoes and cook slowly for fifteen‘minutes. Now add the. fish, and pepper to taste. Stir the mixture over the fire for a few minutes, then pile it up. 011 a hot dish sprinkle over a little' chopocd parsley , and serve it very hot. Recipe for Dough Cake. —Ingredients: One and a half pounds of bread dough, six ounces beef dripping, five ounces Demerara sugar, currants, raisins, or carraway seeds. Method: Beat the dripping into a cream, roll out the dough, spread the sugar and dripping over it, fold it u'p, place in a warm place •for two hours to rise. Place in one. or two greased tins, cover over with parchment paper, and bake in a slow oven for three-quarters of an hour. They are nice eaten as they come out of the oven, or for the next two days; if kept longer than this they harden and arc not nice. Banana Pudding.—Two bananas, quarter pound' castor sugar, three eggs, half a gill of milk or cream, four ounces self-raising -flour, one ounce of butter. Cream the sugar and butter, work in volks of eggs," one at a time. Add the flour, (sifted), then stir in the milk or cream; beat the whites of eggs to a stiff froth, peel the bananas and cut them into thin slices, put both into tlic mixture, stirring them in gently. Have ready some dariole moulds or one pudding mould, previously buf&tfcd : put in the preparation, three narra full, steam or bake it for one hour. When this is done, turn it out on a hot dish, and cover it with a syrup or sweet, sauce.