WOMAN'S WORLD.

Oamaru Mail, Volume XL, Issue 12538, 8 May 1915, Page 4 (Supplement)

WOMAN'S WORLD.

Hints for Knitters. "Keep several small new corks in your knitting-needle box; you will find them very useful. When doing such a wide piece ol work that the stitches are too numerous, tor the length of the needle. place a cork firmly on one end of each n.edle, which will keep the stitches Jrom slipping off. while not adding to the weight 01" die needle. This is much more convenient than working with an extra needle. Also, a pair of larger corks are very handy to use as needle protectors in the work-bag. Place the pair, or set of needles, in use side byside, and put a cork firmly on each end'ot the bunch, and the needles will be in no danger of working through tiie bag. and getting lost, or of dropping the stitches. "Don'ts" far Women. Don't use .the eyes when they are tired or weak from .illness. Don't face the light- when reading or sewing. Don't neglect to bathe the eyes before retiring, so as- to remove any dust that may have gathered on the lids during the day. Don't allow a cold, raw wind to strike the eyes. Don't try to get a cinder out oi the eye by rubbing the injured orb; rub the other eye. Don't sleep too much or too little; too much sleep weakens the eye... too little fatigues them. Don't wear your hair always in the same style; a' change of method, is beneficial to the hair, and to let it fall loosely about the shoulders is an excellent plan at times. Don't follow fashion blindly in regam to coiffure if you would have artistic proportions and bring out the best expressions of the face. Don't part the hair in the middle if you are roundfaced and chubby; this only emphasises the disc-like appearance. Don't get into the habit (quite an easy one to fall into) of frowning. It causes the face to become wrinkled and lined. Let Children Talk. Don't stop that boy of yours when he wants to argue on any subject—bar parental obedience. Encourage your little daughter to give her opinion too. Don't think it petty to stop and explain matters to children. Teach them to express themselves in plain, simple language, to speak clearly, and to say their words properly. Haven't you known boys—clever lads too —whose commercial carpers will br> greatly hampered because they speak badly and because of their shyness. It is not their fault, but the want of home training. Their fathers would not think of explaining to them any great questions of the day. The mothers never correct their boorish manners or bad grammar. Yet there is rich soil to train. Who stands the better chance when applying for a situation —the lad who can answer questions in an unembarrassed manner, spraking correct English, or the boy who painlully stumbles out his replies in an uncultured voice? A forward or continually chattering child is an annoyance, but parents owe it to their children to see that such a big social and commercial asset as speech -is not neglected. Children's Diet. fnless an active child has plenty of fat in his daily food he will actually feed on his own body, grow thin, and waste away. In the case of children of four or five years and upwards, who are never at rest and require a great deal of fuel-food, the need for a full supply of fat- is imperative. Parents who do not appreciate this necessity are surprised that their children remain thin, notwithstanding a i-pry good appetite and a large consumption of bread, meat, vegetables, and other non-tatty foods. What has to be recognised is that children put forth an enormous amount of energy in a day. probably more proportionately than a hard-working man.

The food that supplies this energy in the best form is lac, and, in a less degree, sugar. Thus from tvro ounces of fat a child will get- as much heat or muscle power as from a quarter of a pound of lean beef or from live ounces of rice, .which, when cooked, would make a very large plateful. llcsides luniishing heat and energy to the body fat performs the valuable service of preventing waste of the tissues. The form in which this food is given does not matter very much eso long as the child can eat it with enjoyment. Cream, butter, bacon fat, dripping, marrow fat, and suet (in puddings) are all of very similar value. Some children show a dislike for fat in any form, but it is always possible to find a way in which their appetite may be tempted. For instance, there are few children who will ri fuse nicely made buttered toast, or bread fried m bacon fat, or fruit with cream, or puddings containing suet and the yolks of eggs. Onethird o'l the yolk of an egg is fat. The Belted Goat. The broad belt i.s still, holding sway when; the waist decoration is in question. This belt is in most instances carried out in the same material a.s the dress itself. It may be worn with absolutely plain coats, high to the neck, and showing a settled row- of buttons down the front. This belt adorning the coat is deep and plain, and it is placed a little lower than the actual waist-line. It may be fastened with buttons to resemble the coat. A good example for a navy walking dress was seen in the favored serge. The coat was buttoned from the neck, the buttons continuing on the broad belt, which was bound by a flat- fold of velvet. The buttons were covered with the same velvet. The high military collar and cuff's were also of velvet. The effect was good and attractive. The belt need not necessarily be fashioned of the same material as the garment. In some instances it is in a contrasting shade and material, and shows many folds. For the afternoon frocks these broad belts or sashes are a conspicuous feature. They help to decorate many of the newest models. Some are rather high at the back, and dropped twice round the figure, and loosely tied at the side or front, the long ends reaching well down over the , tunic skirt. The ribbon belt gives a touch of color to a one-toned frock. Hats. Our hats have little trimming. In fact, the success of the hat entirely depends upon the way it is put on the head, and not on the way it is trimmed. Many arc meant to be placed roguishly on one side of the head, rammed rather well down, but at the same time allowing the hair to bo well exposed on the left side. These small hats are in black panne velvet. In some instances a strip of soft fur is seen at the top. The crown that is limp and pliable is still in favor. One of the most popular of hats is a modified form of a soldier's forage cap in a three-cornered shape. The helmet shape is also seen a great deal. The sailor model is certainly not on the wane; it is as popular, as ever, in moire, velvet, silk, or satin, black, of course, taking precedence fo colors. Colored hats are notworn very much; in fact, I may candidly say, black alone is favored. White felts are among the morning hats or sport hats. They look well, but unfortunately are overdone, the fault- with anything new. Ribbon takes a foremost place where hat decoration is concerned; great loops may be notiecd on some of the millinery, tartan holding a firm pilace; black corded ribbon, or black velvet ribbon, is also conspicuous on some of the new models. Touches of fur and tiny posies of dainly flowers are still among favored hat trimmings: they must- be used very sparingly, otherwise they lose thei rcolor. Pleated cockades help in some instances to finish a plain and serviceable little hat. Black and white hats are always up to date, and are chosen by many a smart wearer. But

the volour hats are carrying all before tliem. Some of the latest are blocked and exquisitely light in weight : in some instances they have a. tendency to introduce two colors, the contrast cither of velour or straw forming a lining to the brim, and being further emphasised- in sonic trimming round the crown. The travelling or sport hats of to-day arc becoming affairs of real beauty: they are in no sort comparable to the shapeless things of .stitched tweed or .suede that we used 10 wear last season or .<o. There is a distinct "ligne'' in every one of the new shapes, and yet they are at the same time just as practical as their predecessors.RECIPES AND HINTS. Brown Orange Sauce. —Melt a piece of butter the size of an egg, stir in Hour to barely moisten, and let it cook by the side 'of the fire until nicely browned, stirring only when neeessary to prevent burning. Add nearly a pint, ol good stock or diluted meat extract, and stir and boil for a few minutes. Have ready the rind of an orange in fine shreds, cooked in a little water until quite tender, add them and the juice of the orange, and .season to taste. Swiss Cream. —Ingredients: Three or four stale sponge cakes, apricot jam. half-pint- custard, loz almonds. Method : Cut- the sponge caek into slices and spread with jam. Arrange these pieces in a glass dish. A little milk or sherry may be tised to soak the cake if it is very stale. Blanch the almonds bv scalting' them, and remove the skins. Split the almonds and stick them over the sponge cake. Pour the custard ever the whole and serve. Canary Pudding.—lngredients: Two ounces butter, two ounces sugar, one egg, four tablespoonfuls flour, haifteaspooniai baking powder, grated lemon rind. Method : Cream the butter and sugar together until quite soft and frothy. Add the egg well beaten, and stir in the flour, baking powder, and flavoring. Fill half a dozen dariole moulds with the mixture, and steam for three-quarters of an hour. Turn out on to a hot dish, and serve with custard sauce, flavored with lemon or with jam sauce.

Egg Cutlets.—Boil three eggs twenty minutes; when cold remove the shell and chop them very fine; put one cupful of milk in the double boiler; mix one tablespoonful of butter ami two of flour: add it to the scalding milk and cook until it is a smooth, thick paste; add to the chopped eggs a tablespoonful of chopped parsley, one tablespoonful of salt, a few drops of onion juke, and a pinch of pepper; mix well and turn out to cool; then shape in small, flat balls, dip in- egg,- then in breadcrumbs, and fry in hot, deep fat; remvoe, drain on paper, and stick a small piece of parsley in the end of each ball. Have ready a cream sauce, to which y r ou have added a cup of peas. Arrange the cutlets on a hot platter, pour around them the cream sauce. This recipe will serve at least three people. Kedgeree.—For this take equal quantities of boiled fish and boiled rice. For a- cupful each use two hard-boiled eggs, a teaspoonful of curry powder, two tablespoonfuls of butter, a halftablespoonful of cream, and salt, white pepper, and cayenne to season. Take all the skin and" bone from the fish and put in a saucepan with the butter. Add the rice and the whites of the boiled eggs cut fine, .the cream curry powder and cayenne. Toss over the. fire until very 'hot, then take up and p'ile on a hot dish. Rub the yolks of the boiled eggs through a- sieve on top of the curry, and serve. This is an old southern recipe, especially appetising for supper" on a cold night. This will serve about four people. Baked Macaroni. —This is both "filling" and appetising. Put- a layer of the cooked macaroni in the bottom of abuttered baking-dish, covered with a layer ..of tomato, fresh or canned, season with salt and pepper, add a. layer of grated cheese with lumps of butter, a little grated onion, and a green pep-

per chopped fine, and if desired any shreds of left-over cold meats. Add another layer of macaroni, and so continue to tiie top, having the top layer of the grated cheese. Hake until hot, bubbly and steaming at the top. This is a rather heavv dinner dish.

Lentil -and Onion Croquettes.—Soak overnight one large cirpful of dried lentils (or dried peas if preferred). In the morning drain, adding two cupfuls of water, a stalk of celery, a small carrot sliced, and two or three sprigs of chopped paisley; cook until soft, then remove the seasoning .and rub through a sieve, stirring in a cupful of thick' onion puree, one cupful of soft breadcrumbs, salt and pepper to taste. An egg will, help in the moulding of the croquettes. Form with floured hands into small, pyramids, placing in't-he ice chest for at elast- an hour before- serving; then egg and breadcrumbs, cooking in deep fat to a golden brown. .Serve garnished with bunches of crisp cress. When the carpet whisk begins to wear soft and ragged at the ends, don't throw it away as useless. Cut off an inch or two at the foot with a pair of scissors, wash the brush, first in soda water and then in cold, dry quickly, and you will find that it is quite stiff and linn again.

Next- time you are boiling fish try adding a few drops -of to the water in which it is boiled. You will find that the fish will come out looking beautifully white and firm. If you want- your oilcloth to' wear well and keep its color do not wet it oftener than is necessary. Rub it well with a soft flannel wrung out of milk and water to remove the dirt, then polish with a soft duster.