A Section For Women

By "Therese"

THERE has been nothing drastic about the change in fashions in recent months, in fact, some of the love liest evening models are distinguished by their extreme simplicity.

Suits still rank high in the winter wardrobe—deservedly so since they are the most useful garments of all. They are equally suitable for town or travel wear and are made in all sorts of materials. The extra jacket is important as it can be worn over a jumper and skirt or a plain dress.

A three-piece ensemble is a wardrobe in itself and a wise and economical pur chase for tropic dwellers who brave Australian winters. Jacket and skirt are a suit; the skirt combined with hand knitted sweater is just the thing for a round of golf; and then the coat not only goes with these but, as mentioned

above, can be worn over a casual dress.

With a fine muslin dress, sporting an insert of lace, the suit is almost perfect for afternoon wear.

Exciting colour schemes are always being introduced. One of the newest is electric blue and brown, and this is as delightful as it is unexpected. The skirt is brown, the jacket blue and the acces sories, of course, are brown. A sheer wool two-piece ensemble has a black dress and a plain blue jacket buttoned with carved ivory discs. Pastel wools combine well with other colours, too, and you can experiment to your heart’s content with various combinations.

IN spite of restricted imports, there seems to be no dearth of attractive accessories. The style and shape of bags is legion and thev are made in almost any colour. Gloves, too, are delightful and match up perfectly with hand bags. There are greens, yellows, cyclamens and pinks in all shades, be sides the übiquitous blacks, browns and navies.

Fabric gloves are so fine these days that only the discerning eve can dis tinguish them from suede. Pig-skin and imitation pig-skin are really excellent worn with winter suits. Their tailored look fits in perfectly with the scheme of things and both varieties wash. Evening gloves are in delicate pastel shades and there are others of silk and lace.

Shoes for wear with suits are sturdy, workmanlike and attractive. Some have souare toes and heels and soles that will stand up to good solid wear. These, too, come in a variety of colours so that it is possible to match accessories and clothes as well as contrast them. The high cut court remains a favourite for afternoon wear and can always be de pended upon to look well.

Costume jewellery and bits and pieces are still popular. There are charming gee-gaws for wear with light-weight woollen frocks and some of the lapel or naments are most attractive. Wool and felt form gay little posies and there are fobs of all varieties.

Recipes To Please

HERE are some recipes that are sure to please. Try them next time you entertain your friends: — Apples In Wine Peel and cut some apples into thin slices and lay them in a deep dish which has been buttered, sprinkling each layer liberally with castor sugar. Fill the dish right up to the brim and then pour over the apples a large glass of red wine.

Put on the lid and press it well down.

Cook in a slow oven for four hours. The apples will have then become a deep red jelly and when chilled, can be turned out. Pour over it a little wine and serve with whipped cream.

Fruit Foam Boil half a cup of tapioca in two cups of water. When cooked, scrape in any fresh fruit such as grated pineapples or passion fruit. Add the beaten whites of two eggs and a tablespoon of sugar.

Pancakes One cup self-raising flour, 1 egg, 1 dessert spoon of sugar, and enough milk to make a thin mixture.

Beat up egg, add flour and sugar and enough milk to make a thin batter. Cook in a small frying pan and serve with lemon and sugar.

Tomato Juice Cocktail To each cup of tomato juice (tinned or fresh) allow a tablespoon of mild vinegar, a pinch of sugar, a slice of onion and

one tablespoon of lemon juice. Mix the tomato juice with vinegar, sugar, onion (grated or chopped), lemon juice and a crushed stalk of celery. Let it stand 15 minutes and strain through a fine strainer or cheese cloth. Chill before serving.

Pumpkin Cake Two eggs, 1 cup sugar, 1 cup butter, 1 cup boiled pumpkin, 2 cups self-raising flour, 1 packet mixed fruit.

Beat butter and sugar and add eggs, then warm mashed pumpkin; then flour and fruit alternately. Cook for an hour or a little more in a moderately hot oven.

Welsh Rarebit To each small teacup of milk, allow a ball of butter the size of a walnut, j lb. grated cheese, 1 egg, a salt-spoon of salt, pepper, sugar, dry mustard and a sprin kle of cayenne. Heat the milk in a saucepan to boiling point, melt butter in another saucepan, stir in cheese, add quickly the beaten egg, then the hot milk, stirring all the time. Put in the seasoning and stir till thick and creamy.

Pour on buttered toast and serve hot.

Stuffed Tomatoes Four tomatoes, 4 slices ripe pineapple, 8 oz. pkt. Cheddar cheese, 1 cup shredded pineapple, i cup chopped nuts, 1 teaspoon of chopped parsley, i teaspoon chopped mint, lettuce, mayonnaise, pepper and salt.

Cut tops off tomatoes and scoop out centre pulp. Sprinkle with salt and pepper, mix tomato pulp with shredded pineapple, finely chopped parsley and mint and pile in tomato cases. Cover plate with lettuce, arrange slices of pine apple and put tomato on each. Cut cheese in cubes and place in centre.

Cheese Loaf Cne large cup self-raising flour, 1 tablespoon butter, 1 small cup grated cheese, 1 egg (small), celery salt, cayenne pepper.

Hub flour and butter, mix in cheese, salt and pepper and then add egg. Mix to a firm consistency and bake in a hot oven.

Household Hints

IT is wise when making starch to moisten it first with a little milk before adding the water. It will then impart a fine gloss to the linen and the iron will not stick.

When icing-sugar is hard and lumpy, put it through the mincer, or put it in the oven in a dish and it will come out soft. Be careful that the sugar does not burn.

Burnt saucepans can be cleaned by filling them with salt and water, leaving for a few hours and then bringing slowly to the boil. The burnt particles will then come off without difficulty and there will be no after-effect on the saucepans.

Never put soda water in burnt sauce pans; it will make them liable to burn when next used.

Eucalyptus oil will remove tar or grease stains from the most delicate materials with comparative safety. Rub the affected part with a soft rag dipped in the eucalyptus.

When making fruit cake, it is desirable after cleaning the fruit to rub it in flour. This will prevent it from sinking to the bottom—a common fault if the mix ture is not just “right”.

Try baking halves of pears in the dish With beef, lamb or mutton. Fill the cavity with red currant jelly or sprinkle with grated cheese before serving.

When cleansing green vegetables, use vinegar instead of salt. It makes the dead insects drop to the bottom whereas with too much salt they remain in the vegetables.

Japanese matting should be washed with lukewarm water to which has been added a handful of salt. This strengthens the straw and preserves the colours

Try a hot vinegar pack on a bruise. It will circulate the blood and prevent it from clotting. This is especially good in the event of a blow on the head.

As a supper hint, it is well to remember that neat little rolls of cheese for serv ing with biscuits can be cut in a move ment with an apple corer.

Creams and Jellies Cream that has been overwhipped may become rough and curdled and there is not much that can be done for it so that it may be served as cream. But whip it a little more and it will become butter.

Then drain off the liquid, add a little salt to the butter and serve it with hot scones or thinly sliced brown bread. It is delicious. The liquid may be used in making the scones.

If, when adding gelatine to cream to keep it firm, it sets too rapidly and be comes rough and knotty, put the mixture into a basin, stand it over a pan of hot

water and stir gently until it melts.

Remove from heat, whisk it lightly till just beginning to set, and then pour it into a mould or use as required. If your cream mould or jelly breaks when turning it out of the mould, chop it into dice and serve in individual glasses and top it with whipped cream.