STUFFED POTATOES.

Evening Post, Volume CXXIV, Issue 135, 4 December 1937, Page 19

STUFFED POTATOES.

Take 6 baked potatoes, \ cupful grated cheese, 1 teaspoonful salt, 4 cupful hot milk, 2 tablespoonfuls margarine (or butter). Use large potatoes of good shape. When potatoes are soft, halve lengthwise. Scoop the inside into a,saucepan. Mash. Mix with margarine, salt, milk, and pepper to taste. Return to the shells. Sprinkle with cheese. Place dabs of margarine on top. Bake in a baking tin in a moderate oven for five Ito ten minutes till crisp and brown lon top.

Make corks airtight by boiling them and . pressing them into the bottles while still hot. They will have pealed themselves tightly when col«fc

Just a length of. wide tulle in. black or white, or some pastel shade to go with the dress... As he reminded . his audience, beautiful shoulders seen through a mist of tulle are more alluring to the. masculine mind than the very bare evening modes of . recent years. A scarf of tulle is easily acquired and renewed and can be added to any low bodice'you happen to"pos-< sess, just wrapped lightly and carelessly round the neck and shoulders like a cloud.

■ An enormous bow placed somewhere on the front of the bodice—of ten the centre of the waist—is another of these dramatic touches which, lift an ordinary model into the "different" class. These can be of contrasting materials and colours or matching the dress, but they should be large enough and full enough to arrest attention.

The simple dinner suit stands out in a galaxy of elaborate evening modes. These are long, straight, and simple, and usually have a small jacket to match.>

One model that attracted me in the Molyneux collection was made of black crepe satin. The material was used in deep bands with the reverse side alternating. Thus, a band of the crepe made the entire bodice, the hips were covered with the satin side,, then ■ a deeper band of the crepe, and then finally a very deep band at the satin