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FOR WOMEN FOLK. rm*. - !

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FOR WOMEN FOLK. rm*. t: -1 Homely Hints & Dainty Dishes. WITH PARS. INTERESTING TO THE MERE MAN. Saucepans must be dried as well as washed before they are put away. Salt-water bathing imparts to the dullest orbs a wonderful brilliancy. It is a fine tonic for falling lashes and stunted eyebrows. Valuable vases should be filled with sand. This makes them stand firmly, and they are far less liable to be knocked down and broken. If your hair is light, it should be washed often and dried in the sun-this will give it a golden gleam. Dark hair should be washed, dried in the air and shade, and then sunned, otherwise it will fade in streaks. This is a hint to girls who take their ocean dip and dry the salt water in their hair. Berry and peach-stained fingers can be readily cleaned with a little lemon-juice. followed by a vigorous rub with a nailbrush. If the stains prove too obstinate, however, a more radical method is to rub them with diluted oxalic acid, rinsing well in clear water afterwards. r Champagne Jelly for Invalids Soak half an ounce of Nelson's gelatine in a gill of cold water with an ounce and a half of sugar. When cool, add three gills of cham- pagne and two tablespoonfuls of lemon-juice. Whip until it begins to set, and is light and frothy. Put into a mould, and stand in a cool place, when it will be ready for use. A Savoury Mince Two tablespoonfuls of flour mixed sr- -,othly with quarter of a pint of milk, t-vo table- spoonfuls of good beef-gravy. T»oil for five minutes, with one teaspoonful of desiccated soup. Chop up very fine ? pound of cold beef, sprinkle well with pepr and salt and a little dried thyme, then puc all together to get very hot. Make some "-ice toast to lay under the diah. Baked Indian Pudding Ingredients: Take two quarts of milk, a larse taacupful of meal, half a teacupful of itour. two eggs, half a teacupful of molasses, a large teaspoonful of salt, half a teaspoonful of ginger, and the same of cinnamon. To mix it, boil three pints of the milk, and set it .If the fire; beat all the other ingredients with the pint of milk not boiled; then stir them into the hot milk. Butter the stone or earthenware dish, and when the mixture is a little cool pour it into this dish, put it into a moderate oven, coyer with a plate, and bake I four or five hours, basting every little while with cold milk. This pudding is eaten hot, Mid requires no sauce; butter is generally eaten with it. I Marriageable Girls at Forty f Marriage at forty is becoming remarkbly prevalent in society circles. The reason is, perhaps, that in these days a woman can easily retain her beauty till beyond that age. Complexions are soft and fine at forty, and are sometimes even more so than when the owner was twenty-five. In fact, I know two or three women of forty whose complexiona are far better now than they were in girl- hood. We once regarded thirty as very elderly. But now thirty-two appears to be the fashion- able age. Bread-and-butter seventeen is quite ignored. The Woman Who Scolds I The most deluded mortal in the world is the woman who fancies that much is gained by scolding or whining or complaining. Shd may seem to gain her ends for/i while (for at first one will do most anything to avoid swallowing a bitter dose); but if she would stop to consider she would soon discover that every day she has greater cause for scolding or whining or complaining, which- ever method she adopts, and that as the months roll by an ever-increasing amount is required to accomplish the same result. The scolding woman never has things her own way without a vast expenditure of nervous strength-much more than the object to be gained is worth. Why cannot she realise that and adopt some pleasanter and more common-sense method? The calm woman will appear young when the scolding women of her age are considered old, and she will always have an influence for tood where they have no influence at all. Summer Salads I Those who wish to keep cool and in good health during the summer will subsist as far as possible on fruits and salads. At one time when anyone said "salad" the listeners at once had visions of fresh lettuce chopped up in b and lubricated with a mayonnaise dressing, all of which was regarded as a rather unwholesome and expensive luxury. It is the Italian who has given us the salad which is a really wholesome and delicious summer food. The dressing is made of two- thirds oil. one-third vinegar, with salt, pepper, and mustard as condiments. This is beaten together with a fork until it grows somewhat thick, and may then be poured over almost any cold vegetable that happens to be left from dinner. French beans, peaiJ. potatoes, hard-boiled eggs, spinach, cauliflower-all are nearly as good as fresh lettuce or cucumbers, and make a fair substitute for them. When lettuce is used it should be washed and shredded, and then dried in the following manner: Take a good-sized teacloth, lay the lettuce upon it, gather up the corners so that the leaves cannot fall out, and shake up and down till all superfluous moisture has gone. In cutting cucumber, be careful to take the slices from the flower, not the stalk end, or it will taste bitter.

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