A Section For Women
pp. 54-55 · Read in the full issue
By "Therese"
Your Wardrobe in Wartime
THE matter of being well turned out in these days, when economy is the greatest consideration, is no easy task. But the royal road to being well dressed is careful choice and careful upkeep. Everything must be well thought out before a single garment is bought.
Extravagance is usually the result when we fail to do this. It may be a bother to work out the problem of what to buy, bearing in mind the things you have already, their colours and accessories; but if you don’t, you will find yourself with the wrong clothes.
The great idea in all clothes is to keep them fresh and gay. This means a cer tain amount of upkeep, which involves both time and money. That is why it is wise not to have all the clothes one would like, so that there is always a margin for spending on upkeep. The importance of spotlessness, pressing and never a stitch undone or a button miss ing cannot be too strongly insisted upon.
These are the basic principles of success ful dressing.
Linens, as always, hold pride of place
in a tropic wardrobe. Jumper outfits have deserved popularity, and one in white linen with workmanlike pockets on the jacket is very effective. If you want this for more sporting occasions wear a culotte instead of a skirt. Well cut culottes are ideal for relaxing or sporting occasions.
A frock of pink washing silk, with white collar, sailor-fashion, is a particu lar favourite. The sleeves are short, the skirt made with kick-pleat front and back, and a pocket at the side for utility.
Turquoise blue is a favourite colour for tennis, and a really practical idea is a romper suit, with bodice and pleated shorts in one, with a button-on skirt to slip on when leaving the courts. The bodice buttons to a round neck-line, the shorts have a tailored pleat in front and back, and the skirt buttons from waist to hem.
“Just let me slip into something com fortable” is the first thought on entering the house, after hard exercise. But just because you want to be comfortable is no reason to forget all the rules of fashion. It is easy to don a hostess gown, and so becoming when it is flower sprigged and made on long flowing lines.
Short puff sleeves and open V neckline are ideal points for tropic wear, or the neck-line may button in a Peter Pan collar or deliberately collarless effect.
The trouser type of garment is fav oured for relaxation by many women, who declare that the freedom of a trouser-type lounging suit fits into the relaxing scheme of things better than a gown. These suits range from man tailored suits to those of brilliantly col oured silks with balloon trousers, and are most attractive.
Beauty Hints
Cheek rouge is the most misused of all cosmetics. Always remember that red is the most conspicuous colour in nature —that’s why they use it for traffic lights and danger signals. Therefore, it should be used sparingly and in proper relation to the face.
For example, women with round faces should apply rouge along a vertical pat tern to give the appearance of length to the face. The girl with the longer face should adopt a horizontal rouge pattern to make it appear fuller and rounder.
It is the popular belief that those with hollow cheeks should place the rouge above the hollows on the cheek bones.
This only serves to make the hollows more conspicuous. Placing rouge over the hollow spaces fills them in as high lights on the face.
Too prominent features may be sub dued by the proper application of a foundation cream—a darker tone on a too-broad nose, and a lighter tone to bring out the contours of the cheek bones or dimpled chin.
Make-up should match only the tones of the skin, and if this injunction is obeyed there will be no chance of a ner son who matters being frightened off by purple lips or orange-blooming cheeks.
Pineapple Recipes
PINEAPPLES are always plentiful in the tropics. They are invaluable ingredients in a fruit or vegetable salad or served as a dessert. The skin and core make a refreshing drink, and alone, or in combination with other fruits, pineapple makes a delicious jam.
Grilled pineapple is an excellent accom paniment to meats, and a little grated
pineapple added to curry gives it new interest. Make up your mind to let pineapple appear frequently on your menu. Here are a few suggestions to help you along.
Pineapple Tart Take a medium sized pineapple and grate the flesh. Put into a pan with half a cup of sugar and one tablespoon of butter. Mix one tablespoon of corn flour with a little water, add the beaten yolk of an egg and a pinch of salt.
Bring pineapple mixture just to boiling point, thicken with the cornflour mix ture, stirring all the time till it thickens.
Add a few drops of lemon juice or essence.
Make a short pastry crust by rubbing lh oz. each of butter and good dripping into 6 oz. of self-raising flour and one dessertspoon of sugar. Form into a paste with a little beaten egg and milk.
Line a pie plate with half of the mix ture, then roll out the other half ready for the top. Spread the very hot pine apple mixture on the bottom layer, cover with the top piece, press edges together, decorate and make a slit in the centre. Brush with the remainder of the beaten egg and sprinkle with sugar lightly. Bake in a moderate oven until the pastry is a golden brown. Serve hot or cold.
Pineapple Pudding
Melt 2 oz. of butter in a pan. sift in 2 oz. of flour and stir until thick. Then gradually add 2\ cups of milk and boil gently for 4 minutes stirring all the time.
Remove from fire, add 3 oz. of sugar, the yolks of 3 eggs, and lastly the stewed flesh of a pineapple which has been grated and allowed to become cool again.
Pour the whole mixture into a buttered pie-dish and bake in a moderate to slow oven for a half-hour. Beat the whites
of the eggs with sugar to form a mer ingue, pile it on top and return to the oven to set.
Pineapple Mousse Grate the flesh of a small pineapple, add a half-pint of water and sugar to taste and simmer till the pineapple is tender. Tip the contents of a pint packet of lemon jelly into a basin.
Strain the juice from the pineapple, and, using one and a half cups of juice, mix till the crystals are dissolved, then beat in the pineapple and leave until just beginning to thicken. Then fold in a i pint of whipped cream and pour into a wet mould. Set in ice chest or refrigerator.
Spiced Pineapple This is an excellent accompaniment to cold meats and salads and also for add ing to curry or other made dishes. Make a syrup of one cup of sugar, quarter of a cup of pineapple juice (obtained by putting the sliced pineapple into a col ander so that the juice can drain off) and a quarter of a cup of vinegar, a stick of cinnamon and a little grated nutmeg.
When it has boiled to syrup consistency, put through a strainer and return to the pan. Peel and slice a ripe pineapple, divide the slices into quarters and remove the cores. Press a clove into each piece of pineapple, plunge into the boiling water and simmer slowly for 20 minutes.
Put into jars, seal when cold.
Stuffing for Lamb Grated pineapple makes a delicious flavouring for stuffing a leg or shoulder of lamb. To one cup of fine white bread crumbs, add one tablespoon of melted butter, three-quarters of a teaspoon of salt, pepper to taste, and a little chop ped parsley. Mix in from half to one
cup of grated pineapple and a little lemon juice, also about one-third tea spoon ground ginger if liked. Stuff the cavity in the leg or shoulder of lamb with this mixture, skewer well and bake in a fairly hot oven. Any pineapple juice remaining can be mixed with a little lemon juice and used to baste the lamb alternately with the dripping.
Mrs. M. Clarke, Auckland, sends a recipe for Pineapple and Celery Salad 1 pkt. pineapple jelly, 1 cup boiling water, juice of 1 lemon, 2 tablespoons vinegar, £ teaspoon salt, 1 cup well drained crushed pineapple, i cup grated celery (root), 1 large grapefruit cut in small pieces.
Dissolve the pineapple jelly in the boiling water, add lemon juice, vinegar, and salt. Allow to partly set. Add fruit and allow to set till firm. Serve with a boiled salad dressing. Delicious with tinned salmon, etc.
Rev. R. and Mrs. Jones, of the New Guinea Mission, have returned to Papua.
For the past year he has been in residence at St. Francis’ College, Brisbane, pre paring for ordination, and recently was admitted to the diaconate by the Arch bishop of Brisbane.