BEAUTY NOTES.

Auckland Star, Volume LVII, Issue 25, 30 January 1926, Page 26

BEAUTY NOTES.

(Bγ A PARIS BEATTTY SPECIALIST.) The Eatin , o' the Green. "Eat spinach and be beautiful." You have probably had this advice dished out to you on many occasions. To ascribe facial beauty to spinach alone is as far fetched and short of the truth as are the statements we also frequently hear that watercress will "cure" neuralgia and remove pimples, and that certain other green vegetables will "help the liver to do its work." While they are not all-powerful, still, spinach and other green vegetables do play a very important part in the diet, and, consequently in the state of our complexions. Spinach contains more iron than any other known vegetable. Like most other vegetables, it is rarely cooked to perfection, and yet it is not difficult to prepare. Xo matter how cheap and raw spinach may be it is always expensive in two things—labour and butter. It takes a good deal of time, water and patience to wash it clean, and no vegetable requires =o much butter, if it is to be at its best. For half a peck of spinach have a large saucepan, three quarts of boiling water, and one tablespoon of salt. Put the washed and dried spinach in the boiling water, and let it boil ten minutes. When it commences to boil draw the cover of the- saucepan a little to one side to allow the steam to scape. Let it drain well and serve en branches, or mince finely. It is delicious served in the form of a puree, prepared as follows: Chop the cooked spinach fine, and rub through a sieve. Re-heat, add three tablespoonfuls of butter, one tablespoon of flour, and a little milk, or cream if you prefer. Cook for a few minute?, arrange on a serving dish and garnish with slices of buttered toast or slices of hard boiled egg. Young spinach may be cooked by the dry method, i.e., without water. Young spinach, when washed, holds enough water for cooking. You put the spinach in a pan over the fire, cover, and cook for ten minutes. Press down, and turn the spinach in a pan over the