WOMEN'S WORLD

Auckland Star, Volume LIV, Issue 72, 24 March 1923, Page 24

WOMEN'S WORLD

WHEN CHOOSING A SHAMPOO. The woman who wishes to preserve he beauty and luxuriance of her tresses diould be very careful in the choice of ier shampoo, for upon it more than ipon anything else will depend whether lier hair appears soft and glossy, with pretty bright lights, or dull, lank, and Heavy looking. Ammonia, soda, and salts of tartar, so Dfteu added to a shampoo with the idea that the use of one of these will make the hair light and fluffy, should under no circumstance be employed and, except in the case of abnormally greasy liair, it is best to avoid the use of borax, for all of these make the hair dry and brittle and cause premature greyness. FAIR OR AUBURN HAIR. For fair or auburn hair an egg shampoo will be found the most satisfactory. Take two perfectly fresh eggs, two tablespoons of warm water, half a teaspoon of finely shredded Castile soap, and two tablespoons of bay rum. Beat the eggs till they arc very light and frothy—rememliering the old saying that one egg well beaten is worth two badly beaten. Add the water while beating, a tablespoon at a Cii Tie, beat in the soap, and lastly mid the bay rum, whisking all together very thoroughly. Shampoo this mixture into the roots, rub over the entire hair, and rinse off with clear warm water. FOR THE BRUNETTE. For dark brown hair, tincture of quillaia —a tablespoon to three pints of water —makes an ideal shampoo, but the hair should be rinsed two or three times in clear water. Silver hair requires more careful shampooing than any other shade, for the least tinge of yellow will entirely spoil its appearance. The whites only of two eggs should he beaten up with two tablespoons of warm water and two tablespoons of eau de Cologne. When rinsing add a squeeze of the blue bag te the water to preserve the silvery tint ol the hair. WHEN TO SHAMPOO. Once in three weeks is often enougl for a shampoo in summer, but during the winter months once a fortnight maj be necessary, especially in the case o; very fair hair. Very greasy hair ofte. requires a shampoo every week or te. days. The hair should be dried whenevei "possible in the air; when this plan can not be adopted hot towels should b< used. Drying in front of a fire is apt to make the hair harsh and brittle After Ring dried thoroughly the hail ilitmld be combed with a slightly oilet comb. WAYS WITH HANDKERCHIEFS, \ box of handkerchiefs can be used in ;>. thousand and one ways for which they were not originally intended Whether they be large, plain linen ones or pretty embroidered muslin squares or the more growing figured crepe dc chine ones it matters not—a use can be found for them all. Charming lamp shades for electric light or small candle shades, according to size, can be made from the coloured ninon and silk squares simply by cutting a hole in the centre anO hanging hem over the plain fittings or mouiitino them on a cardboard shade. A delightful set of nightdress oassc, brush and comb bag, handkerchief sachet, and glove case can 'be made Vo match. Three handkerchiefs will make the nightdress case. One hankerchiei •folded envelope wis*, will make the handkerchief sachet; two squares will make the brueh and comb case; and two will make the glove or veitl ease. Fascinating window curtains of a novel and original kind can be fashioned from three handkerchiefs, tins squares Ring joined by a strip of lace or crochet insertion, and run on to the rods with crochet loops or little bone rings. Table runners and sideboard cloths can be made in the same way. The large plain linen squares make delightfully useful camisoles. Cut off two side hems of a lar;r> handkeirchief; then cut in half; set the two pieces together so that the hemstitched hem is ;o t.he top; run a hem for elastic at the cut edges at the waist, and use the side hems cut from the Handkerchief for shoulder straps. A motif can be sewn on the front, or a hemstitched design outlined, without very much trouble, then you have a linen camisole for much less than the cost of a common cotton one.—..Melbourne "Age." A BEAUTY HINT. The woman who is young and beautiful already will not want any hkits but the woman who is fighting the attacks of time should make a careful note of this. Keep ft fresh lemon handy. Lemon juice is a marvellous bcautifier. for face, ne-k and hands. First sponge the slrtn over with warm water, dry thoroughly, then rub some lemon juice into the skin gnntly with the fin»er-tip». Ho this nt nislit. leave it on till mornintr. then wash it off with warm water and a little fine oatmeal, but no soap. After massaging lemon juice into the skin at. nk'ht. taking care to treat the neck and chin and any edges and corners thereon, the skin will be soft and clear. I When the lemon juice is snonsred off in | the morninc;. rub in a i>mall quantity of I a good lotion. A home-made one may l.c n„;f.- e-,,,,.1. TTe,-e == n recine - AHx 107 of pure glycerine with 3oz of double distilled rose-wnter. and to this add, drop by droo. half an ounce of sivnle tincture of benzoin, shak-insr the bottle occasionally while adding the last ingredient.

FASHION NOTES. (By an EXPERT.) PARIS, November 22, 1922. Perhaps the strangest Invention, vrites our correspondent, ever put out iy the clever Parisian fashion-makers is he coloured astrakhan that is to be *,he eature of winter modes. The skins are lyed to match the cloth, or silk or velvet if the cloak or dress it is to trim, nnd yhich is being turned out in blue, green, Jiestnut and other popular colours? rims treated, the skins are cut in strips, md used as borders and trimmings. I'his particular kind of fur has been on', }f favour for long years, and twelve nonths, and even three months ago, was •xtraordinarily moderate in price. Now :t is rising by leaps and bounds, and is aeii.g bought »up by the big department stores, and by Christinas it will rival in value and popularity furs like mink and skunk. This amazing way of treating real skins must have beet, suggested to l.he furriers by the dyed and varnished lace • that has been so much worn through the summer, ami, with waxed muslins nnd sa.ins, still remains tire features for ball frocks. Altogether, the coming season promises to be one of varied and daring colourings. The 1023 spring season colour card of France has already been di-tributed to the Paris dressmakers. The colours are marked by a freshness and purity of tone, nnd while there are some" brilliant virile shades portrayed, the general colour scheme sugyes's a softness most pleasing in effect. Among the salient features are crushed berry and strawlie rry tones, and new types of greyish green. These are the sumptuous colour harmonies, which Persia has employed for centuries in all her art. and which has formed a background of inspiration for mode as well as colour. There is Persian, pink and rubaiyat. dulcet rose shades quite worthy enough to form a theme for any poet. Cool greena. simulating the rescdn tones, are in two shades, one called almond, the others, Pistache, Tarragon, and Eucalyptus. These greens are typical of the shades used by the master weavers of Persia, in priceless rugs, and are also found in the miniatures or illuminated illustrations of the ancient Persian writers. A range of three pinkish and violet shades are shown. One. decidedly pink in cast, includes Clover. Ophelia, ami Titania, Another portrays the violet tones with lovely names, such as Daybreak, Viola and Mignon, while a third shows a light lavender and a medium dirk purple called Nymphea and "Ken." The list is

. a long one, too long to jro into to-day. Suffice it to say that thorr arc gulden ' yellows, sparkling corals, lkrht fiery reds "(dyed name "JIophNlo" , ), three sand ' shaded, sulphur and citrine. Very novel effects aiv obtained by a • floral trimming devised by l'aris milliners for the new hats. Tt consists of flowers made of folds of thin -ilk which are set close together on the under side of the brim, entirely covering i. and ' making a very pretty frame for the face. • Much fantasy is introduced into the ! lines of thi.-i brim, which is often cut ' above the right temple and rolled up- • wards across the brow, but sometimes it • id merely a vertical bandeau surround- ■ ing a low-crowned toque like some Kus--7 sian diadem. Dozens of Mowers are ■ needed for the purpose, and when the - new trimminc is applied to some classic • flat-brimmed picture hat, the blooms reI quired run into neon's. H is a cheerful and successful novelty which relieves ! the monotony of the black velvet or ! satin hat of the season, and leads the i way io the smart straw hat-, which are . being prepared for Riviera wi-.r. i [ OUR SKETCH. : This afternoon frock is carried out in . indigo blue crepe de -hine. with a pattern in red roses embroidered on its surface. I The wide band at the foot of fhe skirt, ■ the lining of the side drapery, and the . "Mousquetaire" separate culls, are of indigo-red crepe georptrtte.

COOKERY NOTES. ONIONS O-NT TOAST. Take three or four onions, slice and cook in butter for twenty minutes, stirring over the fire, as they must not be allowed to colour. Then skin two or three tomatoes, mash them, and put with the onions, and let cook together for a quarter v.f an hour; then add one beaten egtr and season to taste. If too stiff add "a little milk. When mixture thickens it is ready. Serve on hot toast. RED TOMATO PICKLE. Trick 24 small ripe tomatoes, put them in an earthenware jar with a little salt sprinkled on each layer, cover and set aside three days, drain the liquid off into another receptacle. Mince four small onions and boil them in one quart of vinegar with loz pepper, *oz celery seed, Aoz cloves, and two spoonfuls mustard seeds and salt. Wash and dry the tomatoes, pour over them the liquid, the vinegar, etc., when quite cold, cover and cork tightly. VANILLA SAUCE. Place in a saucepan 1 cup water, J cup sugar. 2 level tablespoons cornflour. Stir to dissolve the starch and sugar, then bringing to a boil and cook for five minutes slowly. Remove from the fire and add 2 teaspoons vanilla. 1 HOUSEHOLD HINTS. A correspondent asks for recipes lor honey mead and parship wine. They are as follows: — PARSNIP WINE. Ingredients: 41b of parsnips, 31b of sugar, }oz of Imps, 1 tablespoonful of fresh yeast. 1 slice of toasted bread, 4 quarts of boiling water. Method: Boil the parsnips gently in the water for lo minutes, add the hops, and cook for ten minutes longer. Strain, nnd add the sugar, let the liquid become I hi!:,-v..iiin. and put in th" tons; spread with the yea.-t. Lot it ferment for 3(i hours, then turn into a cask, which it should till. As soon as fermentation ceases, strain into small bottles, cork securely and store for one month before using. MEAD WINE. Ingredients: 5 gallons of water, 51b of honey. 2oz of dried hops, one tablespoonful of yeast. Method: Dissolve the honey in the water, add the hops, and simmer gently | for one hour, turn into an earthenware bowl, let it become milk warm, then stir lin the yeast. Allow it to remain covered i for three days then strain the liquid I into a cask, bung loosely until fermenta- ! tion subsides, and afterwards tiahten the lining. The wine should remain in the j cask for 12 months, and then be drawn off into bottles. HONEY MEAD. I Ingredients: 31b honey. 4 quarts of water, jib of yeast. ! Method: Dissolve the honey in the I water, bring it slowly to the boil and simmer K ellt h' till reduced to 3 quarts, | skimming when necessary. Then turn I into an earthenware bowl or wooden 1 tub. and when cool stir in the yeast, and let it remain covered for three days. lAt the end of the time strain the liquor into a cask, and bung loosely till the I fermentation ceases, then tighten the bung, and allow to stand for 12 months before bottling.