A Section For Women
pp. 64-66 · Read in the full issue
By "Therese"
IjILOWERS are influencing the new sea -1 son’s fabrics —they are splashed on cottons, linens and silks and are worn on hats in clusters or large single blooms. Plain fabrics in sweetpea shades also demand attention. Blue is to-day’s favourite colour —Air Force blue, tur quoise, duck egg, gentian and steel blue.
Now is the time to collect jackets: they will be worn with everything—dresses, skirts, slacks and shorts. Most jackets are of the suit type, but there is also the loose boxy one, swinging loosely, which is cool and attractive, particularly with a shirt frock. Odd jackets have caught the Spring fever and are in contrasting colours to the skirt or frock. Duck egg
blue and palest pink look enchanting over black skirts and there are numerous other colour combinations.
Flares are popular in skirts, and are introduced cunningly below the hip line.
Pleats inverted and unpressed are stitched close to the hips and then flow out; knife pleats fall from hip yokes, so that down to about seven inches be low the waistline there is no bulk.
Blouses are as varied as they are de lightful. Narrow rows of lace are gathered from shoulder to waist, or frills and ruffles give them distinction. There are lace blouses for evening wear, too, worn with pleated skirts and cummer bunds of gaily coloured satin.
THE shirtfrock is still the most import ant frock in the wardrobe. This year it has mpre feminine touches.
Large soft bows are worn at the waist line and artist’s bows at the neck.
A new appearance to shirt waist dresses is achieved by floral prints. A very crisp-looking frock of this type is of American cotton with white daisies patterned on a sky-blue background and a short boxy jacket of blue gives it dis tinction.
Accessories can make or mar a de lightful ensemble, so they should never be bought in a haphazard way. Dress maker jewellery is most attractive, but the barbaric type has given way to lighter ornaments. Bead necklets with matching bracelets are popular, and gaily coloured bone bangles make a bright splash of colour against white or pastel frocks. Clip-on ear-rings have ousted the screw-on variety; they are neater and more comfortable. Wear drop ear-rings with cocktail and evening ensembles; the stud variety is the day-time choice,
Household Hints
rA, coffee and cocoa stored in glass screw-top jars retain strength of flavour longer than when kept in their original tins.
To clean old brass, pour ammonia on it and scrub with a brush, afterwards rinsing in clean water.
Green vegetables will retain their colour, as well as their vitamin content, if a pinch of borax instead of bi-carbon ate of soda is added to the water when boiling. Soda destroys vitamins.
A little lemon juice added to water in which celery is boiled will keep it white.
Boiled celery with white sauce is a good accompaniment to roast mutton.
Fold a newspaper into a thick wad small enough to hold in your hand and use for polishing windows and mirrors.
Add a little methylated spirits to the water used to wash the windows.
To clean ivory knife handles, make a paste or whitening .and peroxide; rub over the handle and allow to remain un til dry, then brush off and finally polish with a chamois.
A tiny bag filled with unslaked lime and hung by a tape inside the piano will prevent dampness from spoiling the in strument.
When washing up put a piece of lemon peel in the bowl It will soften the water, remove all trace of the smell of fish, onions, etc., and give a gloss to the china.
A few hints on cake baking: The time a cake takes to cook can be divided into three periods: (1) The top of the cake flattens and the cake half rises. (2) It finishes rising. (3) It sets firmly, finishes browning and shrinks slightly from the sides. Never move a cake to another part
of the oven until it has finished rising.
To prevent small cakes from sticking to paper cases, warm the cases before put ting in the mixture.
An excellent method for freezing ice cream or making a block of pure ice:— Stand a tin bucket containing the food to be frozen inside a large wooden or earthenware vessel of water in which has been dissolved a little sulphuric acid and a handful of sulphate of soda; the liquid in the small bucket will freeze solidly at the cost of only a few pence.
The Recipe Book
HERE are some cheese and egg recipes that will find favour with the family.
Cheese Pancakes Put four tablespoonfuls self raising flour, 2 tablespoons cheese, and pinch of salt into a basin. Put one egg into a cup, add a little milk, then beat well. Work egg and milk into the flour gradually to form a smooth creamy batter. Cover the basin and leave from one and a half to two hours. Place some lard in a pan.
Stir batter well, drop in one tablespoon of mixture and fry golden brown; turn or toss. Have grated cheese on grease proof paper, putting pancakes, as each one is cooked, on this: then roll up and serve hot.
Eggs Tartare Boil 6 eggs: allow them to become quite cold; then cut in halves length wise. Remove yolks and mix them with 1 teaspoon minced or finely-grated onion, 4 oz. lean minced ham or bacon, I tea spoon made-mustard, pepper, salt and cayenne. Add enough mayonnaise to moisten mixture to right consistency, then fill whites neatly. Arrange crisp lettuce leaf with dab of mayon naise on each and a caper on top.
Macaroni Cheese Fry 6 medium-sized tomatoes, pre
viously skinned, with one large finely chopped onion. Add pepper and salt and a little cayenne. Place I lb. cooked macaroni in a buttered pie dish, cover with the tomatoes with which 4 table spoons grated cheese have been stirred.
Cover with buttered breadcrumbs and bake golden brown.
Sardines Au Parmesan 1 small tin of sardines, 2 tablespoons grated cheese, I lb. flour, 1 egg yolk, 1 tablespoon butter, 1 tablespoon water, salt, cayenne pepper, lemon juice.
Sift flour, salt and cayenne. Rub in butter and cheese and add egg yolk beaten with water. Make a soft dough, roll out thin; cut in oblong pieces about Vh by 2 inches. Skin and bone sardines, marinade with lemon juice. Place on pastry; brush edges and fold over; brush pastry with egg and sprinkle with cheese.
Bake in a moderate oven until golden brown.
Cheese Globes 4 oz. grated cheese, 1 egg, 5 cup soft white breadcrumbs, salt and cayenne.
Beat egg volk and add cheese, soft breadcrumbs and seasoning. Form into small balls and roll in slightly beaten egg white and dry crumbs. Drop into smoking fat; drain on Kitchen paper.
Serve on coloured tooth picks stuck in grapefruit.
Stuffed Prunes 1 dozen table prunes, I cup grated cheese, pinch cayenne, I cup whipped cream, pinch salt, 3 stuffed olives.
Stone the prunes; sprinkle with lemon juice; mix cream, cheese and cayenne; fill prunes; garnish each with slice of olive and serve on lettuce leaves.
Whiting Mornay Four medium whiting fillets, 2 table spoons white wine, juice of half lemon, 1 small minced onion, salt, cayenne pep
per, J Dint milk. 3 oz. butter, 21 oz. cheese, kitchen herbs.
Put fillets in greased baking dish, sea son with salt and pepper, lemon juice and wine; sprinkle with grated onion.
Cover with buttered paper and cook in oven 7-10 minutes. Put milk, herbs, bones from fish into saucepan and reduce to half. Melt butter, add flour; stir until smooth and add milk stock. Stir till it boils, gradually addins - half the grated cheese. Spread layer of sauce on a flat oval dish and arrange fillets on this.
Pour over sauce and sorinkle thickly with grated cheese. Bake in a brisk oven until golden; serve with lemon and parsley.
Mr. G. Stubbs, accompanied by Mrs.
Stubbs, arrived in Rarotonga recently to take up a post with the Cook Islands Treasury. Mr. P. Baigent, of the Trea sury returned to N.Z. by the June “Matua”.