WOMAN TO WOMAN

Dominion, Volume 28, Issue 98, 19 January 1935, Page 17

WOMAN TO WOMAN

For Mutual Help All those readers who require help in any matter of household management, cookery, dress, etiquette, or needlework, are invited to put their problems before us, when every effort will be made to ' assist them, free of charge, the only condition being that the full name and address is given. This is not for publication, but for record purposes only. Those requiring a reply by post are asked to send a stamped and addressed envelope. A prize of half-a-crown is given each week for the best housewifery hint received for this column by “Woman's World Competition.” The prize of 2/6 goes this week to E.A.B. for the following hints: — Two Egg Hints. (1) To boil cracked eggs, add a teaspoonful of salt to the, water, and the eggs will cook without any of the white coming through the shell. (2.) When separating the whites from the yolks of .eggs, very frequently the yolks become broken and fall into the white. Dip a cloth in warm water, wring it dry, and touch the yolk with a corner of'it and the yolk will adhere to rhe cloth and may be easily removed.— E.A.B.

Dressmaking Hints. When cutting out delicate fabrics, place heavy weights—such as salt and pepper shakers —on the pattern, this saves any chanee of the material being ruined with dirty pin-marks. Sleeves.

For a plain sleeve: — Before tacking sleeves into any garment, stitch around the top about Jin. from the edge with a long machine stitch. The sleeve can then be “eased” to fit the armhole without any gathers being noticeable.—Mrs. E.V., Marton. The Kitchen Sink.

Place a large lump of washing soda over the kitchen sink grating last-thing at night. Pour slowly over it a kettle of boiling water. Some of this will remain till morning in the crook of the pipes acting on the dirt lodged there, which will be carried away by the first rush of water in the morning.— “Eileen,” Ashhurst.

To Keep Milk Sweet. To keep milk that has stood for .a day from going sour in hot weather, add one tablespoon of white sugar to each cup, bring to the boil and pour into a clean jug. It will last for a couple of days. This is also a good plan for milk that is to be carried to week-end camps.—Mrs. A.S., Wellington.

Cooking Hints. (1) To set jelly, place the dish in a bowl of water coloured with blue from the blue-bag. (2J A pinch of cornflour added to the flour with which you are making scones, makes them lighter and more feathery. (3) When there is nothing better in the house for sandwiches, hard-boil an egg, and mix well with a little Worcester sauce and a sprinkling of celery salt. Spread on buttered bread, either white or brown.— “Rosanne.”

Health Fruit Conserve. One cup of glycerine, 41b. each dates, figs, and seeded raisins, IJozs. powdered senna. Put fruit through the mincer, pound well and mix thoroughly, sprinkling over it the senna, a ■little at a time. Take one teaspoonful at the evening meal. This conserve can be taken by children as well as adults. —Ex-Army Nurse. To Clean Photographs.

Cotton wool dipped in methylated spirits will clean a photograph without destroying the surface. It will also be found good for cleaning jewellery. Put a few drops in a lather of soap and warm water, rinse and then polish with a chamois and a soft cloth. Where stains are set in the jewellery, use water that is nearly cold.—Mrs. L.J., Masterton.

To Clean Silver. Take a small bowl, and sprinkle over the bottom of it a large handful of powdered whiting, pour boiling water on it, and dissolve in the water a small piece of common yellow soap. Dip the articles to be cleaned in this mixture, and with a little mop thoroughly rub the mixture on. Take each piece of silver and dry well, then polish with a chamois leather, and it will look like new.—“ Magic,” Ashhurst.

Loose Covers. Chintz or printed linen covers on furniture are apt to have lost a good deal of their summer freshness by the end of January, but with a little trouble they may be renovated sufficiently to serve for the remainder of the season. First they should be thoroughly swep 4 - with a furniture brush to remove ail loose dust. Then a good rubbing with a rough dry flannel or a chamois leather will clean the surface considerably. The covers should then be carefully smoothed into place and pressed over with a moderately hot iron. A piece of thin calico or an old ironing-sheet should be laid over the covers before the iron is applied.

After a trip of several months visiting the world-famous fashion centres of Europe,-Miss Samson has returned with her eye definitely “in” for style, line, and colour. Of all the new and fascinating goods opening up, hats are in the van. By your hat shall you be known I There is more variation, more diversity of style in hats than in any other line of attire, and the change just as great this season as last. The pancake crown will be replaced by crowns, high, pointed, folded or draped, but high, except, perhaps, tricornes, which have returned to fashion more lovely than ever. A most charming little tricorne of velvet has a shallow crown of net and a stiffened veil. A beautiful black velour is a streamlined tricorne, while still another variation has a pointed crown, reminiscent of a mandarin hat. - A lovely black felt with a widish brim, turned up across the back, has a high folded crown with small white wings tucked in the top of the crown emphasising its importance. Another very smart hat has a high crown pierced through the top with a black stem carrying a velvet cockade. There’s no doubt these hats are really becoming, easy to wear, and yet so smart, so attractive. Another piece of good news is that Miss Samson has engaged a new milliner, who can suit any type, copy any style and produce hats of chic, hats with line and just that touch which makes each hat a distinctive creation.—Advt.