A Section For Women

By "Therese"

Wardrobe Suggestions

WHEN travelling, take with you a clothes line and pegs which roll into a tiny bag. The line is easy to stretch across the cabin for the daily wash.

Take two or three pairs of angora sports socks to go with slip-on sweaters.

One yard each of fishnet, white jersey and chiffon; then you have a sports tur ban, an afternoon turban and an even ing turban.

The newest idea is the two-piece ensemble: one skirt is short and flared, and the other floor-sweeping, topped by pastel or Roman-striped blouses in non crushable materials.

There is no more useful garment than a house coat. Seersucker is the ideal material. It washes easily and needs no ironing; it is always fresh and cool to look at. The coat may be buttoned from neck to hem or zipped all the way down.

If a house coat is required for evening, choose a floral printed silk with loose, billowing sleeves, very full gathered skirt and a cluster of flowers at the neck.

Take a few large coloured handker chiefs to tie straying locks as a change from the turban.

A cosmetic case into which is packed compactly all the requirements for keep ing your skin fresh and lovely.

A raffia bag; one does duty for all occasions.

Wedgies and a pair of sandals that will double for day and night.

String or crochet gloves—they wash in a jiffy, and dry just as quickly.

Don’t take lots of suit cases. It’s easier to be glamorous when you don’t have to fly around looking after odd pieces of luggage.

Try These Recipes

HERE is a collection of recipes which will help you for all occasions—a few savoury dishes for lunches, dif ferent cold desserts, an economical rain bow cake, and one or two very special sweet recipes everyone will appreciate.

Savoury Ham and Chicken Loaf Ingredients: 1 lb. ready-cooked fowl (may be stewed or remains of roast fowl), i lb. cold boiled ham, li cups liquor in which fowl was cooked (or bones boiled up), 3 dessertspoons pow dered gelatine, 2 teaspoons vinegar, 1 teaspoon Worcester sauce, £ teaspoon mixed mustard, 1 tablespoon chopped parsley, 2 tablespoons mayonnaise.

Put fowl and ham through mincer (should be 2 cups of mince when com pleted). Dissolve gelatine in a little of the hot liquor, then mix into remainder and bring to boil, stirring all the while.

Remove from heat; add vinegar, sauce, mustard, chopped parsley. Add this mix ture to the meats, and then stir in the mayonnaise. Blend all thoroughly, turn into prepared mould which has been decorated on sides with slices of hard boiled egg, slices of olive or gherkin, and chill until firm. Unmould carefully on to bed of lettuce and decorate base with tomato slices.

Mince and Rice Shape Line a pudding bowl with thinly-cut rashers of bacon. Put in layer of cooked and drained rice, and then layer of hot mincemeat, nicely seasoned. Cover with more rice, and bake in oven for an hour.

Make a white sauce by melting 1 table spoon of butter in a pan, stir in 1 table spoon of flour and blend; then, heating all the time, gradually add i pint milk, flavour with curry powder. Bring to boil and simmer for a few minutes. Turn out rice, shape carefully, pour sauce over it, garnish with small tomatoes which may be either steamed over a saucepan or baked for a few minutes, allowing one for each person.

Coffee Cream With Jellied Fruit Ingredients; i pt. milk, 2 eggs, U oz. sugar, vanilla essence, i pt. cream, £ oz. gelatine, \ gill water, 1 dessertspoon coffee essence, chopped nuts and crystal lised cherries.

Heat milk and pour on to the beaten eggs and sugar, stirring all the time.

Cook in a double saucepan, continuing to stir, until mixture thickens. Allow to cool; dissolve gelatine in a little water over gentle heat, add vanilla essence and coffee essence to the custard. Half whip cream and fold into the cold mix ture. Pour into a wetted mould and put in ice chest or cold place to set. Turn out and decorate with nuts and cherries.

If preferred, the mixture may be divided

into individual sweet dishes and deco rated before serving. Served with jel lied fruit, either as a top layer or sep arately, this cream is very popular.

Banana and Coffee Meringue Ingredients; 4 or 5 bananas, \ pt. strong coffee, 4 small sponge cakes or sponge coffee, 4 small teaspoons cornflour, i pt. milk, 2 tablespoons sugar, 2 egg whites, 1 dessertspoon butter, 2 table spoons apricot jam.

Spread jam in the bottom of a lightly buttered oven dish and cover with banana slices. Blend cornflour with half of the sugar, and a little extra cold milk. Boil the milk with the coffee and pour on to blended cornflour, then return to the pan and cook, stirring all the while, for a few minutes. Add butter and remainder of sliced bananas. Allow to cool a little, then whisk egg whites stiffly with remainder of the sugar and pile high on top of the pudding. Bake in a moderate oven for Creamy Caramel Ingredients: i lb. butter, \ lb. sugar, 1 tin sweetened condensed milk.

Put butter and sugar into a pan and let it melt over a low heat, mixing well together and stirring all the while. Then, very slowly, pour in the condensed milk.

If you have an asbestos mat use it, as mixture is inclined to “catch” on the bottom of the pan for a while. Stir thoroughly over low heat until mixture becomes pale caramel brown and sets into a soft ball. Pour into a buttered dish, allow to cool, then cut into squares.

Rainbow Cake Ingredients: i lb. butter, i lb. sugar, 3 eggs, i cup milk, i lb. flour sifted with 2 teaspoons cream of tartar and 1 tea spoon carbonate soda, 1 dessertspoon cocoa, cochineal, vanilla.

Beat butter and sugar to a cream; add egg yolks and beat again. Stiffly whisk the whites and fold them into the mix ture. Lastly sift in the flour mixture and blend thoroughly. Divide mixture into three parts—put one part plain, flavoured with vanilla, into a greased sandwich tin; tint the second with cochineal to make a delicate pink; and add cocoa to the third part. Spread both coloured parts into separate buttered sandwich tins the same size as the first, and bake in a moderate oven until cooked. Put together when cold with lemon cheese or icing. Ice all over.

When Mishaps Occur

Even in the best regulated households mishaps occur, but when they hap pen in the kitchen there is no need to waste the food, for a little simple first aid will work wonders.

Burnt Milk If you burn milk when boiling it for the day, the burnt taste can be avoided by pouring it at once from the saucepan into a jug, then placing the jug into a basin of cold water. When the milk is cold the burnt taste will have disappeared.

If the milk has boiled over and made a mess on your stove, sprinkle well with a little salt. The disagreeable smell will vanish and later the dried remains can be brushed off.

Over-boiled Potatoes When potatoes have been left so long that they have over-boiled and broken into pieces, drain off all the moisture possible. Put the pot over a low flame, leaving the lid off; stir frequently until the excess moisture has evaporated. Add a lump of butter and salt or pepper to taste; beat well with a fork; add finely chopped parsley and serve as mashed potato.

Curdled Mayonnaise When mayonnaise is made in a hurry, it may be curdled by adding oil too quickly. To correct this, put an extra egg yolk into a basin, add the strained curdled sauce to it drop by drop, stirring all the time with a wooden spoon—if possible, stand the basin on ice.

Mr. VV. M. Livie, Inspecting Engineer for the Colonial Sugar Refining Co., visited Fiji in March.