The Welsh Coast Pioneer and Review for North Cambria

Some 932 lives were saved by the Royal Na- tural Lifeboat Institution's boats during the Mat year" and forty-three vessels were saved pom partial or total loss.

SI (or SOLtomtn* A DAINTY PARTY FROCK. As children's parties are the order of the day just now, the question of p-aj-ty attire is rather an important one. Now, party frocks, to be suited Lm to their small wearers, should be fairily simple in style and madie of some material w'hich will not be easily spoiled by the fun and somewhat «»rttt party frock of white MIR- CBRISED UlWN AND VALENCIENNES LAGB. boisterous plav which is generally an element of thepo festivities. Personally, I incline to some such fabrio as muslin, lawn on Jap silk. which. however tumbled and soiled by its wearer, only requires a visit to the laundress to have all its pristine freshness restored- The charming little frock pictured in our sketch is carried out in a washing material-a vary fine mercerised white muslin, almost as filmy in appearance as chiffon. Over the shoulders oomra a tsort of square yoke of pin-tucked muslin. which is edged all round by a band of widte Valenciennes insertion, which, in its tarn, is bordered by a frill of Valenciennes lace. the band bein.cr continued right down to the waist, both back and front- Into this yoke, beneath the lace. the fulnes of the frock is set in tiny short tucks the material being inset at intervals by narrow perpendicular bands of in- sertion- At the rather long waist-line the frock is held in by a wide silk sash of some dainty pale shade, the ends beirug tied in a big bow at tiiie back. The little skirt stands out bravely. and is finished at tho bottom by a horizontal band of the insertion and a frill of Valenciennes lace- Simple full elbow sleeves taken into cuffs af the insertion complete this dainty but simple toilette, whidh. I need hardly add, will launder most beautifully. A WORD ABOUT DANCE FROCKS. Of all the many dainty toilettes for evening weax I give the palm to tine dresses carried out in ninon de soie- It is such a delightful mater- ial. looks almost as sort and iilmy as ohiffpn, but is infinitely more durable, while it has the en- ormous advantage over the former of being al- most uncrufihiable, so that it is little wonder that it is easily first favourite for pretty dance frocks. Some of the newest and most effective of these frocks are ma.d up over white .ilk or satin and have an interlining of gold or silver tissue, the tinsel tissue showing through the ninon in fascinatijjg gleams and sparkles- One charming toilette of this tno was carried out in ninon of the palest, mod etliereal blue, with an interlining of silver tissue- On the soft draped ooreage appeared some beautiful silver embroi- dery into which was introduced the merest sus- picion of black, the blaé-k being Ten.eated in the satin sasih with long fringed ends, which addled the finishing touch to this most desirable toil- ette. THE NEWEST THING IN SHES. Quite one of the latest ideas in the realm of eashes is to knot these indispensable adjuncts in the front instead of at the back of the gown. The ribbon, of which the fashionable sash is usually made, is very wide, 18 or 20 inches 00- ing no uncommon width, and the ends are al- lowed to hang to the \cry hem of the .skirt, *<.■> that they form a very noticeable addition to the gown on which they are used- In some cases the end; a.re finished with heavy knotted silk fringe, whilst in others the fringe, of a narrower type, is carried all round tho edge of the ribbr/n from waist to hem. I saw a. rather novel varia- tion .of this type of sash a couple of days ago on a pretty evening gown of ninon de soie. The sash in this case was of eatin ribbon, edged with a half-inch binding of silver tissue, and finished with heavy silver tassels at the bottom- Tha ribbon was folded round the waist from front to A PRETTY AFTERNOON FROCK. I More and more popular grows the complete dress, as distinct from the blouse and skirt, for afternoon wear, and very charming and becom- ing are the majority of models shown cloth, velvet, crepe-de-ohine, coarse dyed net, and cash- mere are the modiste materialti for this purpose, and of them all cloth is, I think, the first favour- ite. The charming gown pictured in our present sketch is realised in this delightful fabric, and is, I venture to think, a particularly pretty and effective design. The original, which formed part of a lovely trousseau for a fortunate bride of my acquaintance, was carried out in the most supple of French cloths in an exquisite shade of peac x;k green, a colour almost as lustroua and as the plumage of the bird from I which it takes its name. An immense shaped collar formal the most marked feature of the pretty and rather original corsage, the COP:H being lightly attached to the bodice near its upper edge, but having its lower edge left quite loose. 1 hi3 collar was covered by an ela- borate scroll design worked in black sou- tache with here and there the merest suspi- cion of tarnished silver in the braid. Beneath this collar was a simple oorsage opened up tha front c nd with either edge decorated by a row of tarnished silver buttons and a little black soutache, and with a heavy silk tassel on either side. In the opening was displayed a dainty little vest of tucked ne-t in a deep ivory shade, the nockband being composed of the same net and docorated with a band of Irish crochet in the same shade. Over the tops of the sleeves came little wide capes of the cloth decorated with buttons and soutache to match the fronts, the sleeves themselves being of the full length, slightly rucked variety, and being finished at the wrists with ba.nds of the soutache embroidery matching the collar in oolour and design. The skirt was porfectiv plain, beautifully cut, and very long all round, the back being just slightly trained. A waistband of black satin completed the smart and desirable frock.

Food and Health Notes. (By a Correspondent.) CHILDREN'S PARTIES. January is the favourite month for chil- dren's parties. Our boys and girls haze come home from school bent upon enter- taining their friends, and it would be very unkind of us not to do our best to make this long-looked-for party a success. Novelty, of course, is the object to aim at, novelty in the decoration of the room, in the preparation of the dishes and even in the games and dances set down for the amusement and entertainment of the twenty or thirty little guests we shall crowd for that one night into our rooms. CHILDREN AS COOKS. In many homes quite a feature of the children's party are the tasty little dishes made by the daughters of the household who have not yet turned their teens. Cook- ing is taught as a practical art in most schools nowadays, and. it is above all others the subject most fitting for our girls to practise as a holiday task or hobby during the vi cation. We cannot do much better, in fact, than make the occasion of their party a practical test of the usefulness of these school cookery lessons. Nothing pleases our girls better than to be given this practical oppor- tunity of making 11 something to spring PS a surprise upon their young friends. Every girl likes to feel that she is acting the part of the hostess so thoroughly. FROM SCHOOL TO KITCHEN. This sudden jump from the atmosphere of theory at the school to the business-like practical air of the kitchen interests a girl as nothing else can. The making of even the simplest dishes takes on a new signifi- cance. It is here, among all these pots and pans and plates and dishes and basins, that the everyday cooking of the household is done, and there is scarcely a schoolgirl who has had any instruction at all in the theory of cooking who will not be very pleased to settle down to some practical work :n the home kitchen. What we elders need is just tact enough to offer a little definite and helpful instruction here and there, without thrusting ourselves too forward. Don't crowd too much advice upon the young- novice. Rather encourage her to make a practical application of the prin- ciples she has mastered in the lessons at school. WHAT NOVELTIES TO MAKE. But if novelty be our aim, what are the dishes we can set our little cooks to make? I think that we skall all be agreed that by far the simplest and most satisfactory novelties to be made in the kitchen at the present day are those which are made from popular proprietary foods. So many gene- rations of expert cooks have given time and trouble and thought to the prepara- tion of dishes from ordinary food substances that while we restrict ourselves to these there is little or no chance- of striking upon anv novelty that shall be both palatable and easy to make. But the prepared foods, which have been introduced into such gene- ral use within the last few years, offep a much wider scope to experiment upon. FOODS THAT MAY BE USED. By prepared foods, of course, I mean such nourishing packet foods as Grape- Nuts, Plasmon, the various cake flours and nut meals now on the market, and such deservedly popular beef extracts as Oxo and Lemco. Each of these lends itself in hundreds of different ways to the making of very nutritious and tasty dishes. First, of course, let the young cook make up her favourite and well-tried school dishes. This will serve very nicely to bridge over the inevitable awkwardness of working amid new surroundings. When these have been successfully made up, en- enourage her to attempt the few simple, but very palatable, dishes given below. SOME GENERAL HINTS. Be careful to have the Grape-Nuts pounded and quite dry in making the jumbles; the dryness helps so much to that light crispness which gives such a delicate rich taste to these acceptable dainties. Also keep one eye on the little cook to see that she weighs and measures ur* the other ingredients according to the. instructions. Girls are very apt to be rather careless in such matters if left too much alone, and, of course, the dishes made under these conditions turn out more or less unsatis- factory. The Grape-Nuts used for the salad should be sprinkled dry from the packet. This should be done with a fruit salad, of course, just prior to using. No difficulty will be experienced with the Plasmon cocoa, if the instructions given are followed. There is no simple or more satisfactory wav of making a chocolate moul& than this. The sweetmeat again is quite simple, and the making of this will give the girl a little practical insight into the confectioner's art. If these few hints are carefully observed, your little girl will be delighted with her experience of practical cookery at home, and she will have made some very nourish- ing and palatable dishes for her young guests. I think, too, that you'll find the Grape-Nut Jumbles a delicious novelty which you will like to introduce at your own afternoon tea parties and other adult social functions. If so, I am quite sure that you will find them generally appre- ciated. PLASMON CHOCOLATE MOULD. Ingredients One tablespoon cornflour, one tablespoonful Plasmon cocoa, £ pint tepid water, h pint boiling milk, three oz sugar, vanilla flavouring to taste. Method Put the cornflour and Plasmon cocoa into a basin, mix with the tepid water gradually. Have the milk boiling with the sugar in it, and add the mixed cornflour, cocoa and flavouring. Let the mixture boil for five minutes, stirring all the time. Pour into a wetted mould to set. Decorate with blanched almonds, and serve with Plasmon cream, whipped very stiffly. GRAPE-NUT JUMBLES. Ingredients: Six oz. flour, three table- spoonfuls of Grape-Nuts- (pounded), -ilb sugar, lib. butter, one egg, fa teaspoonful 4 baking powder. Method Sift flour and Grape-Nuts to- gether in a basin, mix in the sugar, rub in the butter, add baking powder and egg. Work into a stiff mixture, turn out on to a floured board, cut into strips, roll out with the hands, twist round in the form of letter S, and bake slowly for twenty minutes. COCOANUT ICE. Ingredients iglbs. dcssicated coccanut, igibs, sugar, £ pint milk. Method Boil milk and sugar for three minutes, add cocoanut, and stir quickly until thick. Pour half over wet slab, colour other half pink with a little carmine, and place on top. Cut into bars. BANANA SALAD. Slice four bananas, remove the rind and the white pith from two oranges, and cut them into thin slices. Mix well together, and sprinkle sugar over. Sprinkle again thickly with mixed Grape-Nuts and finely- grated cocoanut, and serve with whipped cream.

The Rev. Lord William Cecil, rector of Hat- field, invited all the tramps in the casual ward at the workhouse to dinner at. the Church Army Rest on Saturday, but., aJmost without exception, they preferred to go on "the road." M- Dessaignc, Minister of Justice, diod sud- denly on Tuesday morning when leaving the French Senate.

Pictures from Poverty Land. BY ALEXANDER GRAHAM SIMPSON, I know I've met J K:t somewhere, air. fc recollect your face that well. And when W8 'ave met it's not been as now, but as equals. Equals now? Ah, well, but you know what I mean. I'm a bit dirty and down at the 'eel, and you're like wot I'd a bin if I hadn't got out of a job." The speaker was an intelligent looking British artisan, judging from appearances. He had been watching with great interest tha movements of a young man in an old Bur- berry coat, who strode restlessly up and down the platform on the Underground, waiting for one of the trains to the EIlt-end. Finding at last that he had caught the eye of the khaki-coated one, the conversation just recorded followed for the former "ton" lost no time in claiming the brotherhood of what he conceived to be "toffdom." "Now, where I met yout" continued the worthy with great earnestness, while a somewhat greasy individual smiled ap- proval on both him and his new found "friend." "Y«u've travelled a lot. I know it. I can see it in yer very walk. So 'are I. I'm a engineer aboard ship when I'm in work. Met you in Calcutta? Why, that's the very place, and I 'ave a distinct recollection of sitting opposite you in a cafe-. There was a rumbling in the distance, and, the noise coming rapidly nearer, the crowd on the platform began to press into position for securing seats in the approaching train. No hustling could separate the Engineer from his travelled friend, nor the Smiler from the Engineer. "I'm goin' your way' Como on Ned!" cried the latter, and by dint of pushing and squeezing, in a few seconds the worthy trio found themselves tightly packed in a car- riage full of working men being rattled away east. The Lngineer with considerable difficulty, on account of the limited space, began nim- maging in his pockets, and finally produced a. couple of very dirty letters. One of these proved to be written on a post-card. The caligraphy was good, and the writer spoke of sending "7s. 6d. herewith for train fare to Cardiff," from some point along the line. It appeared curious, however, that 7s. 6d. should be "enclosed" on a post-card the other side of which was not addressed. With great thought for his spiritual welfare, per- haps with sound common-sense, "Dan" wat enjoined to go and see the clergy. The other letter was, perhaps, genuine enough, but was not enlightening as to any particular inci- dent in the man's career. "You see, sir," he went on, unabashed at the somewhat critical gaze that had been directed at the post-card, "I'm down on my luck. Three months no job and a wife and family to keep! Believe me or not, I've walked all the way from Cardiff to London just looking for work." "And that's quite true, interjected tihe Smiler, evidently feeling it incumbent upon him to take a hand in the game. His part was always the benign corrobora- tive. His oily physiognomy was stretched in a continuous smile that seemed to embrace even the luggage-rack; for his large brown eyes with their chocolate-coloured whites- had never a resting place. Like a close echo, he usually managed to be heard repeating the last few words, and his voice was as oleaginous as his look "I've scarce 'ad a bite to eat," resumed the Engineer. "That's right, sir," said the Smiler. "If it 'adn't bin for me, friendly like, just givin' 'im somethin' to eat, and maybe a little to drink" (noticing that the redolence of their combined breath was causing atten- tion), "I don't know where he'd 'ave bin." "Wot about the wife and kids?" inter- jected a sturdy little man in the far corner of the carriage, who had been taking careful stock of the two companions ever since they appeared on the scene. "They're in a state of destitooshun," an. swered the Engineer. "Yes," rejoined the small man, "an' if I'm any judge, whoever 'ad to depend on you -WQul^ -enjoym f -so to SpeaKj oimiloj' sor- row." The Engineer assumed an air of righteoui indignation, and, raising his voice and ad- dressing those in the compartment generally, began: "Fellow workers-" "Aye, now," interrupted the dark man Trom his corner, as a sarcastic smile spread over his vigorous countenance, "that is more like you, Snivelly Dick! Yes" (as the other visibly started), "I think you begin to know me. I was Donkeyman on the Iiispaldo when you was fireman and a lazier lubber never put foot on a ship. Beggin' and nor- rowin' (addressing the company), was always 'is game when 'e wasn't preach- ing sedition or equality. It was fine to 'ear 'im addressin' 'is 'fellow workers,' parti- cular on. Sunday mornings along the docks or quays wherever we appeared toe c fellow workers '—'im as never did a decent day's work in 'is life. An' it got that bad at last that some of the men on board could stand it no longer. So one day — you remember Snivelly !—after they had been tarring the decks, they went down to 'is bunk forrard an' tarred im By this time the Engineer, in his new iden- tity, was blustering and threatening; but there was an ominous silence in the carriage that seemed to cow him. Tlie Smiler, too, was trying to sink out of notice, his face twitching into a kind of "That's all right, isn't it" expression whenever he found eyes fixed upon him. Thought you was goin' to take the gen- tleman in, did yer?" continued the Donkey- man. But you was mistaken. Hard up, and wanted to borrow a bob? Of course you're hard up, that's the only justice that comes on you, and as for borrowin' a bob, yo know the meaning of words sufficient to understand the difference between borrowin' for payin' back and borrowin' for keeps. It'a the likes of you, Snivelly, that brings the name of the British workman into disrepute, and makes folk think we're wantin' charity when we're wantin' work It's the likes of you that fills the workhouse with deserted wives and pauper kids that'll never grow up to be men and women. "Keep 'im where 'e is till we get out, men" (for the Engineer in a fury was now trying to get to the tormentor, who, sitting quietly, poured out the vials of his wrath upon tho culprit's head—wrath the more terrible because it was icy cold), deal with 'im then. So that's 'ow you've been gettin' your livin' since Inst we met. Here a bit of beggin' and there a bit of agitatin', so to speak. I'm glad I've found you on the job —you and your chum, whoever 'e may be, but up to no good in your company. 'E looks the soft-'earted kind wot ud take yer an' feed yer and love yer forever! No use for the platform, but a pcrfect daisy for takin* round the 'at or leHelIn the cheers? 'E's a. fellow worker' if yer like — at robbin' the rich an' foolin' the peer—an' for Ctawd's sake Snivelly, don't 10:"0 'im! "Come on, now, 'ere y'are" (as the train stopped at Wapping). "We'll let this gentle- man see what we think of vcr. Not 'urt 'im? Why, I should rather say not! We'd just like 'im to give us one of 'is 'Fellow Workers" addresses. Now, then, no unnecessary 'urry you two" (seeing them pressing to the front to give their tickets up), "give us a chance to 'car yer eloquence, an' let's all keep to- gether But Snivelly and his charitable companion had but one thought, and that was to get awav. They succeeded in reaching the top of the 'stairs among the very first, and if ever you have hunted a jackal and watched him close up in the chase you will kuow how these miscreants appeared in their progress. No sooner were they out into the street than amid a loud shout of mingled laughter and contempt they took to their heels.

THE CHURCHES. The Rev. W. J. Rees, of Horeb, Uandyssul, has declined an invitation to become pastor of Bbenczor Congregational Church, near Llan- L e-gati beris. The Rev. Joseph Jones, of Ohwilog, near Pwllheli, has aooepted a call to beooino the -minist,or of Moriah Congregational Ohuroh, Ty Croes. The Revs. Peter Williams ("Pedr Hir"), Bap- tist minister of Bootle, and T. C. Williams, Oalvinistic Methodist minister, of Menai liridge, have been ohosen as the cpecial pre-achera at the Nonconformist preaching festival in tho London City Temple, on St. David's Evo next. The Rev. J. R- Jones, curate of Bala, has been appointed curate in charge of St- Mary's, Ce.rrig_y,dlruidiqn, Corwen, during the indispo- sition of the Rector (the Rev. John Jones). THE EVANGELICAL ALLIANCE. A WEEK OF PRAYER IN WALES. A manifesto has just been issued bv the Evan- gelical Alliance to the churches of all denomina- tions in Wales asking that the whole of next week shall be dc voted to prayer meetings. The manifesto is signed by the Bishop of Llar.daff, Principal John Roberta (Moderator of the Welsh Oalvinistic Methodist General Assembl-). Principal T. F. Roberts (Chairmain of the Bap- tist Union of Wales), tho Rev- R- Thomas (Chair man of the Congregational Union of W ales), the Rev. T. Hughes (Chairman of the Welsh Wesleyan Methodist General Assembly). and the Rev. W. J. Henderson (President of the Baptist Union of Great Britain, and Ireland).

ST. ASAPH DIOCESAN CONFERENCE. The election of seven clerical and eight lay members of the Standing Committee has been made by means of voting papers. The following is the result:— rti I 1\11"1- T) T~\ T T' •_ n/17- watrciuiu lvxouruors.—rvav. t^a-vies, etio; Canon Drew, 234; Canon Joyce, 207; Canon T. Ll. J. Williams, 177; Rev. D.,Jows, 173; Rev. J. Evans-Jones, 163; Rev. T. H. Yaughan, 148; Rev. T. D. James, 137; Canon Wynne Jones, 136; and the Rev. W. A. Ellis, 115. The first seven are elected. Lay Members.-H-on. L. A. Brodrick, 248; "Sir Foster Cunliffe, 228; the Earl of Powis, 196; Mr Ll. Hugh Jones, 189; Captain Mytton, 1^3; Colonel W. Cornwallis West, 162; Colonel Masih- am, 161; Mr W. J. P. Storey, 151; Mr J. Dar- lington, 136; Mr G. O. V. Lloyd, 129; Colonel Sandbach, 122; Mr Horatio Walker, 93; and Mr Herbert Watkinson, 66. Tho first eight are elected.

FLINTSHIRE METHODISTS. INSURANCE OF MINISTERS. There was a large attendance otf delegates at the Flintshire Monthly Meeting on Monday and Tuesday, at Coedtalon (near Mold). Mr Tho- mas Hughes, Pe litre flint, was in the chair. The morning meeting on Monday was mainly occu- pied with an inquiry into the state of the oaJtwo in the district, a discussion on prayer (opened by the Rev. Ellis Lloyd, Buckley), and obituary references to the late Rev. Benjamin Pritchard, Acrefair, and Mr Robert Parry, Llar.armon. Mr Parry was well-known throughout North Wales. He and his brother, the late John Parry, were leaders ci the anti-tithe movement. He had for many years been one of the moot prominent members cf the Monthly Meeting, and was to have taken a, loading part in this meeting. At the close of the diwoussion on prayer it was decided to urge all the churches to observe the week of prayer. At the afternoon mooting the report of several important committees were considered, the most important being the report of tho committee on the division of the Monthly Meeting. This is to take effect on the 1st of January, 1909, and the two divisions will be called Flintshire and East Denbigh, the former comprising the churches forming Mold, Bagillt, and Holywell districts, and the latter the Wrexham and Llan- gollen districts. This question has been dis- cussed for years, and there was at one time a sharp division of opinion in regard to it. At this meeting, however, the report of the com- mittee was unanimously adopted. Another report had reference to the liabilities of the churches under the Workmen's Compen- sation Act, and it was decided to cover thciso by means of one policy to be effected through the Connexional Insurance Trust, with a levy of one penny per member on the churches toL. wards the coat. Considerable interest was shown in the report of the committee appointed to make arrangements for the "Gymanfa Ganu," to be held in the Eisteddfod Pavilion, Llan- gollen, on September 7th. The conductor will be Mr David Jenkins. The "Hallelujah Chorus" (Handel) was added to the programme. It was decided to hold public meetings during January in all the churches of the Monthly Meeting (93 in number) on the proposed Licen- sing Bill, and to pass resolutions embodying the reforms demanded. A letter of transfer was granted to Bryneglwys Church on its joining East Merioneth. The conference lasted throughout Monday, and preaching services followed on Monday and Tuesday evenings.

¡ Wnen Replying to Advertise- 61 i jjg stents, £ lease mention M II "THE PIONEER." | riw_

Home Hints. To freshen green vegetables, cut off the stalk and put in cold salted water for an hour or two. When vegetables cook dry and scorch or burn, set the vessel at once in a little cold water, and they will taste very little, if any, of the scorching. Soap will go twice as far if well dried. It should be cut into small blocks, and then arranged in tiers with spaces between to allow them to dry. When making a fruit tart always cut a little slit in the centre of the crust, and in- sert either a straw or a paper funnel so that the steam will escape. Glycerine as an application for scalds is most useful, and should be applied immedi- ately after an accident. Strips of linen or rag soaked in glycerine to be gently laid over the affected part. An excellent mixture to remove grease- spots from clothing is made of four parts alcohol to one part of ammonia and about half as much ether as ammonia. Apply the liquid to the spot, and then rub with a sponge and clear water. Nut Toffee. Take one pint of chopped nuts, three ounces of butter, half a pound of brown sugar, the juice of one lemon, and one tablespoonful of water. Boil everything ex- cept the nuts for twenty minutes, stirring all the time. Test, and if done, add the nuts and stir them in thoroughly. When blankets have become thin and un- sightly from long use, have them washed, put two or three together, and cover them with pretty eateen to make quilts. Button down the quilts here and there, mattress fashion, to keep them in proper shape, and finish off with a nice frill of sateen. If a recipe directs grated or melted choco- late to be used with sugar, these ingredients should always be mixed first. Yolks of eggB, too, when they are to be used in a custard should first be stirred with the sugar. The sugar breaks up the fine grains of both these articles so that they can be stirred more evenly into other mixtures. To remove stains of long standing from marble, mix together one gill each of soap- suds and ox-gall and half a gill of turpen- tine, then add as much finely-powdered pipe- clay or fuller's-earth as will form a stiff paste. Apply the mixture with a brush, and let it remain on the marble for two or three days. Then wipe it off. A very good substitute for a boot brush for removing caked mud may be made by glueing a strip of Brussels carpet to a conviently- sized piece of wood. This will quickly re- move the mud from the boots without injur- ing the leather, while it will save the brushes from the extra hard usage to which they are subjected in a -succession of wet days. Snow Cake.—Mix together half-a-pound cornflower, quarter-pound castor sugar, and one dessertspoonful Paisley flour. Beat six ounces of butter to a cream, and add it grad- ually to above ingredients, then two eggs well beaten, and lastly a little esseaca of vanilla. Bake ten minutes in buttered patty pans. Chamois leather gloves should never be washed in very hot water, as the heat tends at once to shrink them. It is also bad for f amois leather to have soap rubbed upon it. 'llie gloves should be washed in a lather made of lukewarm water and good soap-jelly or powder to which a pinch of borax has been added to soften the water. The German fashion of cleaning knives is simpler than ours and saves much manual labour. Take a stout cork from a wine bottle, dip it into the knife-powder, which must be previously moistened. Place the knife flat and rub it with the cork. In a few seconds the knife will be quite clean and polished, and only require wiping with a duster. Fish Creams.—Take half a pound of any white, cooked fish, free from skin and bone; pound it carefully, moistening it with a tablespoonful of cream, or half that quantity of butter; add a teaspoonful of chopped pa.rsley, and season with cayenne and salt. Grease some cups, place the mixture in them, and bake for half an hour. Turn out cu a hot dish, sift brown breadcrumbs over, garnish with watercress, and serve at once. To avert chapped hands take common starch and grind it with a knife until it is re- duced to the smootliiest powder. Put this in a clean tin box, so as to have it continually at hand for use. After washing your hands, rinse them in clean water, wipe, and while they are still a little damp, rub a pinch of the starch thoroughly over them, covering the v?hole surface. The effect is magical. The rough, smarting skin is cooled, soothed, and healed. Fruit, vegetables, or such groceries as sugar, coffee, ten. etc., should never be kept in the larder or sore cupboard in the paper bags in which they are sent from the shops. Paper has a deleterious effect on any food- stuffs when allowed to come in contact with them, and for this reason they should be emptied out of the bags as soon as possible, and stored in jars or tins. When potatoes have begun to be old and rather tasteless, soak them before cooking in salted water. Boil them in water to which some salt has been added, and when they are done, drain all tne water off, keep them covered, and set back over the fire to IStem perfectly dry. Stir the saucepan to prevent the potatoes from sticking to it, but do not uncover them. Thus cooked they will be light and mealy. Stains made by medicine and liniments are among the most obstinate of removal, and frequently tax amateur knowledge to the ut- most. Iodine marks may, however, be suc- ceesfully removed by means of liquid am- monia, a little for the spirit being poured into a saucer, the stained garment laid across it, and the spot dabbed repeatedly with the fingers until it disappears. It should then be rinsed in tepid water and washed with strong soapsuds in the usual manner. Good Roly-Poly.-Make a suet crust in the ordinary way, then roll out, not too thin; next put a thick layer of Demerara sugar all over the crust, then mix the spice in with the sugar; about one tablespoonful of spice will be sufficient. Roll up, being careful to fold the ends in well. Tic in a floured cloth, and boil for an hour and a half. When dishing up, care should be taken not to let any of the water from the saucepan get on the dish. Care must be tikeii to avoid opening the oven door for 5min. after a cake has been placed in it, whilst on removing it or draw- ing it to the front to see if it is being baked evenly the levst jar must be avoided, or the lightness of the cake will be interfered with. When lemon-peel is used for making buns or cakes it should be pared as thinly as possible or grated finely. In order to mix it easily with the other ingredients, it is a good plan to moisten it first with a little of the milk or eggs which are used in the recipe. Raglan Pudding. Decorate a well buttered mould with candied peel, then line the whole of it with halved figs, cut side out. Have ready a rather thick custard, made with half a pint of milk and the yolks of six or seven eggs, with sugar and flavouring to taste, and pour this carefully into the mould, then cover with a buttered paper and steam till firm. Leave it till perfectly cold before turning it out, then put on a gla-ssdish with a sauce made with two good tablespoonfuls of any nice jam dissolved in about a gill of Oramte iuioe.

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baolc, the ends crossed and brought back to the fcronit. and drawing to a point four or fiv e inches above tibo waist, where they were tied in a smart flat bow. Something ot an Empire effect was the result, the long pendant endts .ailing from just below the bust, giving a charmingly grace- ful appfaran-ce to the wearer- MILLJNERIAL NOTES. I I daresay you will all liave noticed what a tremendous vogue fur bats are enjoying this winter- Sable, mink, and tealiskin oisapeaux. or rather toques, we are all familiar with. but the fur headgear of this present season takes the form of quite large hats with, mushroom or up- turned brims. Among tho prettiest of these 'hats are the models carried out in grey squirrel and trimmed with nothing but a little grey tulle and an enormous cluster of Russian or Neapolitan violets with their foliage. The de- licate grey fur is so &oft and becoming that al- most any type of face looks at its very bast be- neath a squirrel brim- Beautiful hate, too, are baing madie from black broadtail lined with satin of velvet of an ivory or very pale tone. The fur is stretched tigihtly over the shape and I the hats trimmed with enormous velvet flowers or brilliant made-up clusters of plumage. I A SIMPLE EVENING WRAP. A novel idea for a simply made evening wrap is a little fichu capo. It is made in ivory-white I cloth of a fine, soft texture, trimmed with three bands of white fur, and lightly knotted together in front, where it is tied with two long ends. In .place of the fur swan's down might be used with equally good elieot. A wrap of this kind I would look very pretty worn with a simple frock of ivory-white sa.tin, while a touch of oolour ■could be given by crimson holly berries and shin- ing green leaves worn in the 'hair. A capable homo dressmaker might easily attempt the making of one of these little wraps, which, by the way, might be carried out with equal success in roft silk o.r in satin to match the dresses with which they will be worn. A RUSSIAN TOQUE. Russia 1 inspired the pretty little toque called "Moujik," which is beooaning the rage in Paris. -Naturally fur plays an important pa.rt in its composition. The toque is made either wholly of fur, or of velvet with a fur edging, and trimmed with aigrettes. The headdresses are very becoming, somewhat dashing in appear- anoo, and very noat. But there is no doubt that they are hardly likely to become common. Also now, but not so elegant, is the "Swan" toque, made of very fluffy swandown, on which toque, made of very fluffy swandown, on which are fixed swantails formed of ermine. NEW YEAR FASHIONS. There seems every proopeot, as far as it » possible to judge at present, that the fashions for the New Year will be specially charming. Much attention is being paid to those small de- ta.ils in the way of collars and frills, laces, ribbons, and dainty neckwear generally, which go so far towards making the complete success of a costume. One particularly attractive feature of the coming fashion will be the wearing of white lawn frills and jabots with tailor-made coats and skirts. These frilled tronts give a charming air of freshness even to a winter ooat and skirt no longer in its first youth, and make a very pretty effect. A lawn frill of this kind can be very easily and quickly made at home, and many pretty varieties of effect can be arrived at by hem-stitching the borders or by introducing narrow coloured ribbons down the centre of the front. FASHION IN DETAIL. Fur is being very much used, and with charm, ing effect, on walking and indoor costumes, being seen on smart tailor-mades and as trim- ming for afternoon reception gowns. The economical woman can utilise for this purpose a cape or wrap of good skin that has seen its best days. With clever joining and piecing, it is possible to use all the good parts of eucii a possession. Fur trimming should harmonise in tint with the material of the drefis. There are many shades of brown in good furs which match per- fectly the various beautiful tones in the browfi velvets and cloths of this season, and will look equaJly well with soft mauve, wine shades, and the fashionable deep blues. SMART WALKING COSTUME. Very smart and up-to-date is the becoming walking costume wihioh forms the subject of our sketah. Nor is its smartness its only recom- mendation, for it is designed on the most practical of lines, and though warm enough for the ooldest weather, with the thick, cosy waist- coat in place, can later on be easily trans- formed into a spring or summer costume by the removal of this gilet. The original cos- tume was carried oat in face cloth of a beauti- ful chestnut brown shade, but the same idea. might be most successfully realised in black, dark blue, dark green, or plum-coloured cloth, while it is extremely chic and very practical carried out in fino, smooth blue serge. But to turn to the details of this desirable costume. The coat is of the new shape, fitting accurately in the back, but of what one might call a close semi-fitting shape in front. As you will observe, the fronts do not meet, but leave a epaoe of threo or four inches between, which epaoe is filled in by a jaunty little waistcoat of ivory cloth edged with brown braid, and finished.wi^h brown velvet, buttons. The neck of the coat is finished with a flat band of velvet, instead of the regulation collar, which is outlined by a small design in brown braid. Just below this velvet band in front come six enormous velvet buttons, three on each side, which are orna- mented with a little embroidery. A lino of A SMART WALKING COSTUME. I stitching outlines the edges of the coat, and is oontinued round the bottom. The sleeves are of the simplest coat shape, and are finished at tho wrist by velvet bands and bra.id to match tho collar. A perfectly plain, well-cut skirt completes this smart and desirable oo.st.urne, for which 8g yards of 44-inch material will be re- 2 quired. I