A Section For Women

By "Therese"

rE wider hemline that is featured in so many of to-day’s new frocks shows a South American influence and gives the silhouette that has long been awaited. The narrow waist and wide skirt are flattering to all figures and are destined to become universal favourites.

Monogrammed linen frocks are novel— there is a nautical air about one of navy, with a real sailor collar, starred buttons, and a pocket labelled “Ship-a-hoy”.

Others have figures marching round their flared hemlines and on the pockets are traced in stitchery, “Time Marches On”.

The useful blouse and skirt fashion is again popular, giving scope for clever colour combinations. For evening, it has particular charm. A white jacket, cut to resemble a mess jacket and worn over a white blouse, is allied to a floor-length skirt of heavy black crepe. A miniature black tie is worn at the neck of the blouse and the jacket is buttoned with two big buttons of the skirt material.

This is a chic outfit especially for the mature woman who has retained her slim figure.

Simple evening dresses hold pride of place, those of gay prints being as popu lar as white or pastel shades. Have the frocks slim-fitting to the hips and swirl ing widely at the hem. They look attractive and are comfortable to wear.

Linen sandals are an excellent accom paniment to these frocks, which wear and wash extremely well.

In The Kitchen

HERE are some tried recipes and useful hints: —

Salad Making

There are three rules to follow in making good salads: — I.—Absolute cleanliness. 2.—Careful drying of all green stuff (done in a wire salad basket or with a clean glass towel). 3.—The dressing must be mixed and added just before eating the salad.

If oil is added (either olive or nut), it must be beyond reproach. A tiny bit of garlic rubbed

round the bowl is a classic habit of the true salad maker. Finely chopped mint and parsley also bring credit to the maker.

An appetising dressing for salads can be made by using 2 tablespoons of cream to 1 of lemon juice, a tiny pinch of salt, a teaspoonful of castor sugar, and a flick of red pepper.

Pineapple And Celery

One packet of pineapple jelly, 1 cup boiling water, juice of 1 lemon, 2 tablespoons vinegar, V 2 teaspoon salt, 1 cup well-drained, crushed pineapple, Vz grated celery root, 1 large grape fruit; cut in small pieces.

Dissolve pineapple jelly in boiling water, add lemon juice, vinegar and salt. Allow to partly set. Add fruit and allow to set firmly. Serve with dressing (as above, or boiled salad dress ing if preferred). This makes a nice dish with tinned salmon, etc.

Egg And Tongue Mould

Open a tin of tongues and place the tin in a saucepan, with water below level of top of tin; bring slowly to boil until the jelly is melted.

Take out tongues and skin them. Shell 2 or 3 hard boiled eggs and place upright in the centre of a basin, arranging tongues around them; then pour over the melted jelly. Place a saucer on top and put a heavy weight on the saucer.

When set, it will slice easily. This is delightful served with tomato jelly.

Tomato Jelly

One packet of lemon jelly, 1 lb. tomatoes, 1 egg, 1 lettuce, cucumber, salt, pepper, vinegar, and salad oil.

Dissolve lemon jelly in half a pint of water.

Rub tomatoes through sieve (tinned tomatoes are a good substitute); mix with jelly and add salt, pepper and V 4 teaspoon of sugar. Boil the egg hard and place slices in bottom of mould. Pour on jelly and tomatoes; allow to set. Serve on crisp lettuce leaves with slices of cucumber and tomato, sprinkled with oil and vinegar.

Carrot Cookery

Carrots, both raw and cooked, are being used more and more on the daily menu. They are excellent vegetables to eat raw and are best when finely shredded or grated in salads. The skin should always be left intact—scrub well instead of peeling them.

Brown bread and butter sandwiches with a filling of grated raw carrot, lightly seasoned with salt and pepper, are delicious. Casseroled carrots make a good luncheon dish. They should be scrubbed, dried and sliced, then a little water and a nut of butter added; bake, with the lid on the dish, till tender.

It is handy to have a stock of dried carrots

on hand to use in soups, stews, etc.- Method: Take the required number of fresh carrots, wash and dry thoroughly with a clean cloth.. Grate finely and spread out on large trays in the sun, turning the gratings over at intervals. It will take a few days for them to dry properly, but do not leave them out in the night air. When thoroughly dry, store in air-tight jars.

Baked Pudding

Two eggs, y 4 cup sugar, 1 cup grated raw carrot, y 2 cup bread-crumbs, salt, y 2 cup milk.

Beat yolks of eggs. Add sugar, the grated carrot and bread-crumbs (which should be very fine), y 2 cup of milk, and a pinch of salt. Cook m double boiler until thick, stirring constantly.

Pour into a pie dish and bake for 15 minutes.

Add sugar to the beaten egg whites to make a meringue; pile on top of pudding and brown lightly in a slow oven.

War Loaf

This is a recipe for a loaf that is economical, wholesome, and handy for morning tea, luncheons or picnics.

Melt 1 dessertspoon golden syrup in 1 table spoon of boiling water and then fill up the cup with milk. Put 1 cup wheatmeal in a basin, add y 2 cup sifted flour, a good pinch of salt, 2 teaspoons cream of tartar and 1 teaspoon car bonate of soda. Mix well together, then add milk and syrup mixture. Mix thoroughly and half flu a greased loaf tin. Bake with lid on tin for half an hour in a fairly hot oven.

Sir Harry Luke, KCMG, Governor of

Fiji, paid a short visit to New Caledonia and New Hebrides in mid-July on West ern Pacific High Commission duties.