THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2772, 30 March 1910, Page 3

THE LADIES’ WORLD.

THE GIRL GUIDES. There lia® been much correspondence recently about the Girl Scouts, writes Miss Pearl Humphrey in tho "Ladies’ Pictorial,” but the disappearance of this band only shows up more distinctly Miss Baden-Powell’s scheme for “Girl Guides.” Miss BadenrPowell is shortly issuing a handbook of the training, com. parable to her brother’s guide for the Boy Scouts. In the meantime, two ad'mirably lucid pamphlets set forth tho scheme and its objects very clearly. They arc threefold ; to render girls of value in case of invasion, teaching them first aid, to nurse, to cook, to tend the wounded after battle, etc. ; to fit them for a colonial life, in case they should go to the colonies, as it is advisable that many should; and to make themselves generally more useful to others and themselves, by learning useful occupations and handiwork, and yet retaining their womanliness. It is obvious that much of the training for these three brandies overlaps, for a competent allround woman has much the same qualifications at Home or abroad, in peace or emergency. There are two classes of Girl Guides, and various badges for efficiency in dif. fereut items of training, the qualifications t r the first-class are interesting: “To Invo Is in the Savings Bank; cook a simple dish ; know firsaid bandaging and simple hospital nursing, know ihe history of the place, and be able to act as guide, knowing whereabout® of ambulance, police, fire telephone stations, etc.” A girl who knows this is considerably better eouippod for ordinary life and citizenship than most of he r sisters; so the movement need not receive the scorn of those who consider it as entirely directed towards a possible invasion. The two pamphlets are remarkably interesting. Over 8000 girts have applied from all classes, from mines and factories to titled ladies, and the services of ladies willing to form local bureau are asked for. They wiil not have much work to do. and what there i® will be most interesting. Fullest information, can be obtained from Miss Bnden-Powell, 116 Victoria Street, S.W.

BOY PRODIGY’S COLLAPSE. Young Master Sidis, Harvard’s boy prodi"- is very ill, and has not been at college since be lectured before the Harvard Mathematical Club. Dr. Sidis, the boy’s father, says it is only influenza. and combats the theory that excessive stimulation of the brain from infancy has impared bis son’s vitality. Nevertheless, Americans, wlio were astonished by the youngster’s mental precocity, as nroved in his recent lecture on the Fourth Dimension, are saying: “I told vou so ” Alphabetical blocks, eahmlating machines. and even time-tables, it appears, were the boy’s ••playthings” almost from birth, and the father’s tJhocry that Ft is never too early to begin a child’s education was abundantly (exploited. It was not enough lor young Sidis to attend a. Harvard course, but he also occupied his leasure in writing a simplified Greek grammar. He has been in bed in a state bordering on nervous eolhipse. and consulting physicians have been called in. Several of the leading education authorities in New York declare that, in contrast to Dr. Sidis’s theory of mental development, it is infinitely better to allow children’s brains to lie fallow until a relatively late age, when they soon make up for what is erroneously called “lost time.” HOUSEHOLD RECIPES.

Cauliflower Soup.—Cut up a cauliflower, and boil it in salt and water till nearly done. Then mix a spoonful of butffir and flour together, and add to it the water the cauliflower has been boiiod in; add' some nutmeg, and let the cauliflower now boil till quite tender. Beat up the yolk of an egg, add it to the soujx The soup is better if the cauliflower is boiled in stock instead of in water.

Polish Soup.—Fill a good-sized jar with slices of beetroot cut in pieces, and cover them with cold wafer, to wliioh should be added a slice of bread. The jar should then be covered and left until tlie juice which becomes a deep Vermillion color, is fermented and has a sour taste; in warm weather three days will suffice for this, b'ut in winter it takes five or six. The ferment which rises to the top, must bo removed, and tlie juice passed through a sieve. It is then boiled with an equal quantity of strong beef stock, to whicli is added small pieces of ham. The soup conies to table looking clear and red, and for variety may be made pink by adding a pint of sour cream. Fish Mooloo.—Fry some fish and let it cool. Scrape a 'fresh epooanut, put a tcacupful of hot water into it, rub it well, strain, and r»ut aside; then put two more spoonfuls of water; strain thi c also. Out up three or foui green chillies and as many onions as you *.~e, with half a garlic. Fry these with a little dripping, and whilst frying add the last of tlie cocoanut water in with the other ingredients until it is du’-y; then add the first water -sf tlie cocoanut, and pour the whole over tho fish, and serve -very hot. Haddock Toast-.—Take two ounces of smoked haddock, free the fish from the bones, mince it finely, and add to it half an ounce of butter (previously melted in a saucepan); add two eggs unbeaten and a little pepper. Stir over a gentle heat till set, but watch very carefully that it does not burn. Serve liot oil small pieces of buttered toast.