A Section For Women

By "Therese"

MOST women these days realise that not all styles of dresses suit them — some that enhance the tall, ridicule the short; those that improve the thin, impair the broad.

The small woman should remember that she cannot wear, successfully, the bold striking effects which her taller sister carries off so dashingly—so neatness should be her first aim. Trimmings should be small, but telling. Lack of fussiness will add height and create an effect of chic, without swamping her personality.

Simple vertical lines are for the wide figure. A contrasting panel and the youthful centre front buttoning accen tuate slimness and surplus inches of breadth miraculously disappear.

The tall thin figure must be broken up, so concentrate on several horizonal lines —for instance, stripes around the bodice and up and down the skirt, with pleating swinging from a low hipline, and short contrasting cardigans or little coats.

Wear a belt at the waistline. High waisted Empire effects are taboo.

For the figure with a high waistline, the beltless two-piece is ideal. It prevents the appearance of a sack tied with string! The light coloured beltless jumper buttons snugly down to the hips.

The short broad-hipped tendency can be corrected by raising the waistline, ac centuating the bust and shoulders and leaving the skirt to hang easily from the hip-line. Have a plain dress as a foun dation and concentrate on gay little boleros and coatees coming to a full stop somewhere around the diaphragm.

Household Hints

A FEW drops of glycerine will oil your mincing machine and make it work smoothly without leaving any unpleasant taste to affect the food.

The inside of a lemon dipped in rough cooking salt will help to remove bad stains from brass ware before it is polished.

Vinegar Is Useful

Every housewife has a bottle of vinegar in her store cupboard and here are some ways of using it:— When boiling a fowl add a teaspoon of vinegar to the water and it will help make the bird tender.

Do the same when boiling fish and it will keep it white. Old potatoes, also, can be kept white by this means.

When put with rice it keeps the grains separate—a good tip when boiling rice for curry.

If the joint does not look very fresh on arrival from the butcher, wash it over with equal parts of vinegar and water. If you think the joint will be tough when cooked, rub it with vinegar and let it stand an hour or two before cooking.

If vinegar is used instead of water to mix mustard, it will keep fresh much longer and also improve the flavour. If too strong, use half water and half vinegar.

For toilet use, vinegar is equally beneficial. A cupful added to the bath will be found most

refreshing, while the same amount in a foot bath of hot water will ease aching feet.

After washing the hair, rinse with warm water and a little vinegar. This removes all sticki ness and makes the hair soft and silky.

It is helpful in many household tasks, too— windows rubbed with a cloth dipped in vinegar will take on a brilliant polish.

Savoury Snacks

Economy is the watchword for every house wife these days, when it is necessary to avoid waste.

When oddments are left over from main meals you will find that by combining them with seasonings—a little sauce, butter and spices— they make very appetising spread for toasts.

Left-over vegetables, meats, odd pieces of cheese, fish, bacon and sauces or gravies all come in handy. If preferred, a covering piece of toast may be added. One or two crisp lettuce leaves are served with them and a slice of grilled tomato is an improvement, but sprinkle a few grains of sugar over the cut tomato and smear with butter before putting under the grill if you want the best results.

Vegetable Hotpot

Take all left-over cold vegetables and dice or mash finely. Add 3 A teaspoon curry powder, a little sugar, salt and pepper to taste. Put into a small saucepan with a tablespoon of milk and the beaten yolk of an egg. Stir over heat until mixture is creamed, then pile on rounds of hot buttered toast and garnish with slices of grilled tomato and chopped parsley.

Fish And Eggs.

Take pieces of left-over cold fish and flake finely. Sieve the yolk of a hard-boiled egg and mix with it, also the white of the egg chopped into small dice pieces. Add 1 teaspoon chopped parsley, 1 heaped teaspoon butter (melt), pepper and salt to taste, and a few drops of anchovy sauce (or a little anchovy paste melted in a few drops of hot milk). Mix well together, and if any white sauce or mayonnaise is available, add sufficient to make it into a firm paste.

Heap on to hot buttered toast; garnish with lemon after putting under the griller for a few seconds.

Bacon And Potato

Take 1 cup cold mashed potato and add 1 teaspoon finely grated onion, 1 dessertspoon chopped parsley, 1 teaspoon melted butter, pepper and salt to taste, a grating of lemon rind and a few drops of lemon juice. Broil 2 or 3 rashers or use bacon ends. When tender, put through mincer and then beat into potato mixture. Add the yolk of an egg and a few drops of your favourite sauce. Cook over a low flame for a few minutes, stirring all the time; then spread on slices of hot buttered toast, piling the mix ture on and scoring with fork on top. Garnish with small slice of grilled tomato and a sprig of parsley.

Curried Sausage And Apple

Peel, core and slice 1 large cooking apple (or 2 small ones). Put in a pan with very little water and simmer until the apple is tender; then put apple through a sieve. Add the meat from 2 or 3 sausages finely mashed, Vz teaspoon curry powder, a little sugar, salt and pepper, and, if liked, a little minced onion and any cold vegetable finely diced. Reheat and pile on hot buttered toast. Grill for a few seconds and top with a little chutney.

Sardine Spread

Take 8 or 10 sardines, remove tails, skin and bones, and mash carefully. Add the sieved yolk of 1 or 2 hard-boiled eggs, 1 teaspoon vinegar,

Vz dessertspoon anchovy sauce, pepper and 2 tablespoons white sauce. Spread on buttered toast, gril] under hot griller for a few seconds, then garnish with circles of the whites of the eggs and scatter with chopped parsley. Serve with half slices of lemon.