A Section For Women

By "Therese"

ONE of the smartest ensembles to-day is the printed frock and tailored matching jacket. The frock should be cut on simple tailored lines though the skirt may be either flared or pleated—a panel of pleats down the front gives a slim and youthful swing to any frock. jacket should have wide shoulders and neat revers, with either short oi bracelet-length sleeves.

The charm of white for Spring or Summer wear is indisputable, and a white coat, redingote style, a jacket or bolero worn over a flowered dress is “tops” in the Fashion world.

Hats, at the moment, are flower and ribbon trimmed, with large brims in first place. For cocktail and informal dinner parties, there are delightful bits of absurdity—flowers and ribbon—that perch on the head at becoming angles.

In choosing footwear, the übiquitous court shoe is always a safe bet and can be worn on any occasion. The Oxford has its devotees and for hot weather it appears in mesh, punched leather and kid with eyelets and openings to allow air to circulate. Sandals seem part of the scheme of things and are as cool as they look. Heels vary in height from the stilt to the Cuban, many of the latter being of leather with square backs. Macrame shoes for sports wear are cool and attrac tive; so, too, are those of fish-net.

Handbags are becoming more capacious than ever and are offered in all colours and shapes. Some look like barrister’s brief others are of soft leather in pouch and pocket style. Macrame bags are popular, too, particularly with spec tator sports clothes.

Necklets have come into their own again and are presented in all sorts of guises. Wooden beads, look delightful with linen frocks; choose these to match or contrast. Clusters of multi-coloured ber ries hang together from a fine gilt chain and look most attractive with white or pastel frocks. Then there are the silver chains like Grandma used to wear, so unearth all the old fashioned bits and pieces and you are sure to be right in line with Fashion.

Recipes To Please

IN these days when we hear so much about the importance of eating vege tables it is pleasant to come upon a few new ways of preparing them. Here are some variations on a familiar theme.

Stuffed Carrots With the hearts taken out by a knife, the carrots are boiled in salt and water until tender. Chopped onions and celery are browned in butter and stuffed into the carrots. Then the carrots are rolled in beaten egg and biscuit (or bread crumbs) and browned in butter. They are served with a few parsley leaves at the large end.

Baked Cabbage A cabbage is boiled for 10 minutes; then placed on a baking dish in this manner —a layer of cabbage, a layer of bread crumbs dotted with butter and sea soned with salt and pepper. This is covered with milk and baked in a slow oven.

Cucumber Dishes

Cucumber rarely features on the menu except in the guise of salad, yet there are

several ways of cooking it and it can be served as a separate course or with poultry or meats.

A simple way of serving it as a hot vegetable is to peel and cut a cucumber into slices about I inch thick. Boil these in salted water for a few minutes; drain on a colander: put ’ into a hot dish, sprinkle with pepper and salt and pour over them a little brown butter (which is made by boiling the butter until it turns a nutty brown).

Cucumbers are equally nice with white sauce made with butter, a little flour, hot milk and some grated cheese. For this method they should be boiled as in the previous recipe.

Cucumber Au Gratin Slice one or two cucumbers, toss them in a little butter until tender, and place in a well-buttered fire-proof dish. Season with salt and pepper; sprinkle with a little grated cheese and bread crumbs. Dot with small pats of butter, and cook for 20 min utes in a moderate oven.

Stuffed Cucumber This makes a delightful entree. Choose large firm straight cucumbers and peel carefully and evenly. Cut into lengths of about 3 inches, and, with a small sharp knife, scoop out the inside, leaving, how ever, a thickness of about k inch. Par boil these for a few minutes in salted water, being careful not to overboil, as they should be quite firm. Make a stuff ing with the inside of the cucumber, a little finely chopped onion, grated bread crumbs and a seasoning of salt and pepper. Cook this in butter until slightly brown and stuff the cucumber. Sprinkle each end of the cucumber with bread crumbs; arrange neatly in a buttered fire-proof dish; add a little pat of butter here and there, and bake in, a quick oven for 15 minutes until cucumber is slightly browned.

Baked Bean Dishes

Among the many tinned foods in tropical cupboards, baked beans are a general favourite. Here are some recipes that are sure to find favour.

Mock Curry , Boil rice as f or curry Heat contents of a 0 f baked beans and put in centre of a larffe hot dish Make a wall around them with the rice 'serve tomato ketchup this dish ' . Baked Bean Bie Line a fire-proof dish with wellmashed potatoes. Chop some onion finely an d mix with bake d beans. Put alternate layers of beans and slices of fresh tomato well seasoned in the pie -dish. Pour over a little gravy or stock enough to moisten.

Finish with a layer of mashed potato.

Smooth it down and decorate it with fork markings. Dot with butter and bake m a hot oven tIU the P ie 15 golden brown.

Bean Croquettes put the contents of a tin of baked beans through a sieve. Add creamed butter, pepper and salt and enough egg to bind. p orm into croquettes; dip into egg and bread crumbs and fry in deep fat until golden brown. Drain, dust with chopped parsley and serve very hot.

Serve tomato ketchup separately.

Baked Bean and Cheese Roll Half P ound baked beans . ’ lb - cheese,

&JSS& butt s r - *fSP

salt, cayenne and a little beans and cheese through a mincer Add crumbs salt and and tod haTMould ito a ffi or roll brmh ovS‘ with mehed butter in brlad crumbs and bS outier. koii m oread crumps and bake in a d^ rate oven till browned. place on a hot dish, garnish with parsley a ™ serve with tomato sauce.

Health Salad Mix the contents of a tin of baked

beans (drained from their sauce) with equal quantity of chopped celery and a squeeze of lemon juice. Arrange crisp young lettuce leaves on individual salad plates and place a portion of the bean and celery mixture on each. Serve with mayonnaise, Mayonnaise Two e £g’ y° lks > 2 teaspoon mustard, 2 tablespoons vinegar, 3 tablespoons olive oil, i teaspoon sugar.

Put yolks into basin. Add oil a drop at a time, stirring the one way with a wooden spoon until oil is used and the mixture thick. Add vinegar, sugar, salt and mustard. Serve in a small glass jug, not poured over salad.

Cork For Cleaning

has excellent cleaning qualities, and is exce ii e nt for the removal of stains and spots on hous°ho 1 d articles. Spots and blemishes on window glass that have defied ordinary cleaning generally will vanish if rubbed with a dry cork.

A dry cork also will remove stains from plate or silver and, of course, it never scratches. If the cork is cut to a point it can be worked into clean crevices that have become tarnished.

Burnt marks on pie-dishes and plates will disappear if treated with a cork dip- P ed sa't.Marks ° n aluminium ware rem ° Ved W “ h 8 C ° rk 3 For scouring deca nters and other narrow-necked vessels, there is nothing better than finel y divided cork well shaken with warm soa Py water, Corks moistened with turbentine will remove marks from white glazed bricks corks dinned in naraffin will snppriiiv ?em oV e rust marks pe trol forparaffin and snots on Unota

equafease and qmc^

neS s. Brisk rubbing is essential in all cases.