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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
Manilla Express
Location
Manilla, New South Wales, Australia
Date
Sep 05, 1914
Page
2
Poem by Ella Wheeler Wilcox urges letting dead joys fade and living for love. It proclaims life is brief, yet sufficient for love, and that divine love binds the universe as radiant souls sigh in eternal life.
A fragmentary verse piece by George Deans reflecting on love’s dawn and lingering enchantment. The speaker recalls eyes from youth, a bond of fleeting life, and a voice that stirs the world’s beauty, contrasting affections with time and distance.
A romantic vision of a cottage by a hill with a humming hive a brook and mill and a thatched roof. A pilgrim might share a meal at the door while Lucy sings at her wheel beside an ivy porch and the village church recalls wedding vows beneath a tapering spire.
In a tense scene at the library, Grant pursues Sir Bruce’s orders to dismiss a man who sought audience with Sir Hinece. Morton resists, then vanishes as Mr. Smith appears, prompting questions about Hebert Morton and Sworth’s plan.
Julius Cardella and Smith improvise a dramatic intricate scene as a phone fails and a threatening visitor confronts Cardella in his hall. The pair ponder how the intruder evaded police while a pistol is pressed to Cardella’s forehead, revealing a deeper connection to Sir Bruce Leverton and Morton.
In a tense scene amid Mansion Cardella, Smith schemes to steal the key to Cardella’s safe while Mrs. Cardella plots vengeance against her husband. The plan involves May Leverton, Morton, and Grant, with Smith disguising himself to mislead rivals as Morton fears exposure and the plot edges toward a crucial midnight confrontation.
The piece outlines economical fashion choices for summer women, focusing on wash frocks in cotton crepe, white cotton crepon, and simple lingerie. It highlights princess under-slips, camisoles, and petticoats, plus pattern details for a six-piece blouse and skirt ensemble, and advice on staying stylish with aging. It also briefly notes attitudes toward middle age and confidence, urging continued personal care. It ends with a health note on tonsillitis and basic treatment.
New blouse designs feature a yoke and outer sleeves in one with front openings and flat collars or high wired lace necks. Fabrics range from flannel and crepe to silk and satin, offering versatile morning wear in season’s models.
Patterns of all designs appearing in this column weekly can be obtained by sending a postal note or stamps, 9d per pattern, with orders for full costumes or gowns at 1/6. Address Miss Ida Meller c/o Australasian Fashion Publishing Co, 97a Live Street Sydney, marked Patterns, and order by number.
A housekeeping guide outlines routines for cleaning rooms, dusting windows, and polishing silver. It covers gathering supplies, washing windows with liquid added water, treating carpets with wash leather and ammonia, and scrubbing kettles with hot water and marble to prevent fat buildup. It emphasizes daily draining and flushing to avoid odors.
A fashion-oriented piece discusses the challenges faced by middle-aged women adapting to modern styles. It notes the difficulty of finding flattering silhouettes, proper lengths, and appropriate accessories as trends shift, emphasizing the need for better consideration of this group’s needs.
A historical recipe for veal stew uses two pounds of meat, flour, white stock or milk, water, an onion, parsley, herbs, cream, egg yolk, salt, and pepper. Veal is simmered with leeks and herbs, then thickened with butter and flour, enriched with stock and cream, finished with beaten yolk, and served over crescent-shaped croutons.
A compact instruction details buttering bread, beating eggs with pepper and salt, heating butter in a pan until steaming, pouring in the eggs and stirring until just setting, then placing the mixture on the bread and serving hot. Includes slicing bread and portion guidance.
A historical recipe describes preparing tripe with milk onions and rice. It details simmering tripe until tender, then shaping into neat balls and frying until browned. The dish is served hot with a light sauce or gravy.
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