MAINLY FOR WOMEN

Greymouth Evening Star, 18 April 1936, Page 9

MAINLY FOR WOMEN

ITEMS OF INTEREST

WINTER IS COMING.

COMFORT IN THE HOME

Most wise housewives put their homes in older for the winter months, and it is remarkable how much can be done with a little planning and a little changing about, states a ' vcl l* known interior decorator. Lpholsteij, cushions, curtains, lighting and Heating fittings all ha \ c t to .. carefully overhauled so that thej will give the maximum winter coml°L)uring the summer months, the window end of the living-toom m where members of the family have meals and spend much of their time. Soon it will be necessary to re-arrange the furniture around the fireplace. This may reveal the need for moie cushions or a book-case or a low occasional table: although, in the grbup everything must count .for comfort with'an attractive appearance. Then the lighting claims attention. In addition to the centre pendant, a graceful standard lamp or an attractive table lamp gives a warm and intimate glow, leaving the outer corners in a shadow to accentuate the circle around the fire. An added touch of colour here and there brings a sparkle and warmth to a room that otherwise might appear cold and repellant Ihe vivid shades of red, copper, and yellow are worth-while when used with discretion as colour accents to contrast with the main colour scheme. Introduced by means of cushion covers, table lamps etc., they enliven an otheiwise saddened aspect. If a new arm chair is needed, mak a, point of seeing the big squ ‘ u kind with wide arms, lor they ‘Ut lower and much more. comtoitable than the older ones. . The next, important room m the winter scheme is the bedroom, and those who think a warm bedroom is a stuffy one should invest in a radiator or similar heater, and light it an hour or so before retiring. More bedding will certainly be required, but tho colour of the heavier window di aperies, combined with t hat <> f floor coverings should lend an an of warmth and comfort. And while o the. question of bedrooms, thejeav-] ing of one’s bed to stop a window] rattling on a chilly night is no P lea& ant undertaking. It is better to have some small rubber wedges handy to h" window ledge, and these can be tlid before retiring it ,' ral “ X not he stopped permanently. I<ma y, as regards the storing ol summer covers curtains and so on, cveiy caic should be taken to protect them tron the attacks of moths, which often cause considerable damage. DRESS DISPLAYS REVIEWED. Eor early Spring wear English fabrics and fashions have neve 3e "n more pleasing and practical than they are this season. This is the opmi I have formed after my round of Hess displays and parades (writes the Fashion Critic of the London “Daily Telegraph’’). English artists have added the cl ic toocl. 10 even Ite most prosaic s it and ensembles. Uniform as the black wool coat and shut cal have a more colourful blouse printed silk and a border of the same connecting it to a quiet b ack c 1 lining in the coat. I ossibly O lovcs jf the same print would go with this, for although the plainer glove styles prevail, colours are stressed also to carry out a scheme. < There is the afternoon best-sellei ensemble. A simple wool dress with a long matching three-quarter or lulllength coat, carried out in darkest purple, navy, or black, is a tavouiite. Individual chic touches come in belt and. neck draperies. Lingerie bow, iabot, lace or ribbon accessories may Assist and there is the hat and handbaLatest cinema or bridge ensemble is another proof that the public wish for wearable clothes. The coat an skirt that can be worn from tne 1° midnight may be of simplest sty e. but is appreciated in superior fain ic, such as hand-woven silk and metal, 01 wool with a silk streak. Dark shades are smartest, tor they can always be brightened by gay accessories. Black or black with silver is a “winner,’ so are purple and navy, with a glint of gold. Skirts must just clear the ground, and square, short coats are w-orn ovei draped waistcoat or blouse. cut-away masculine coats are also popular —it’s a matter for the figuie. Another style for older women is ti soft charincusc dress to wear under a long cloth or fui- coat, with decorative belt and neck-piece. Accordian pleats are popular, but cannot be called practical. However, beautifully the new accordian pleats are treated they cannot stand the racket of modern life in the way the “set" stitchery docs. For a whole dress of chiffon, satin or tissue the accordian-pleated frock will be a charming addition to the fashionable wardrobe for special wear. New crepes lor later spring are so decorative in themselves that dresses are simply fashioned. The mittened sleeves or those just reaching just over the elbows to wear with long suede gloves are favoured in these bolder designs. The only r phase of dress that shows lack of restraint is millinery. There are, however, plenty of very charming, even if “difficult” shapes to be obtained.

It is only the ultra-fashionable women who can “try out" Ihe hundred and one interpretations of old-world modes. The general public will welcome real change and the innumerable opportunities afforded to women to look their best and be feminine and gay with flowers and feathers.

POPULAR RECIPES.

PUDDINGS FOR COLD DAYS

The menu for the cold winter days when the keen air’has given the members of the family a good appetite is a far simpler one to decide than for the hot weather, states the “Melbourne Age.” Now they are ready for heavier fare than Hie salads and sweets that have composed the sweet course of the summer evening meals—for food that contains more, protein and fat-building value and guards better against the greater strain of the cold weather. This is the time for the steamed puddings to nr.ixe their appearance, for they are wholesome and filling, and, if well made, are light and digestible. The cook who uses the one-fire stove will particularly welcome them for they can be put on quite early in the morning or afternoon and left to simmer g-ently over the low fire while she busies herself in other parts of the house. The following are recipes in which ingredients with high food value have been used: —

Honey pudding is generally a great favourite with children. Have ready It cupfuls of stale white or brown breadcrumbs, " of a cupful of thick or clear honey: and a cupful of stoned and chopped raisins. Grease a pudding basin, place half the raisins at tho bottom, then put in half the crumbs and cover with half the honey, adding a little mixed spice and a few small pieces of butter. Fill up with the remainder of the ingredients in the same order and pour over them two eggs beaten up with a pint of fresh milk. Cover with greased paper, and leave stand for a quarter of an hour. Then steam gently for nearly three hours. Serve with it some sweet sauce flavoured with vanilla.

Coconut and fruit pudding is also very appetising. Mix together onedessertspoon each of coconut, currants, raisins, and sultanas. Rub two tablespoons of butter or dripping into one large cupful of flour, and add two tablespoonsful of sugar and one teaspoon of cinnamon. Then mix in the coconut and fruit. Dissolve one teaspoon of soda in a cup of warm milk and mix thoroughly, and, lastly, add a dessertspoonful of jam. Put in a greased basin and steam for hours.

Another pudding in which fruit is used is Vere pudding. Cream together 4oz of butter or dripping and 3oz of sugar. Add one egg and beat the mixture well, and then add three tablespoons of milk and one tablespoon of jam. Mix in Goz of sifted flour with i-teaspoon of soda and a pinch of salt. Then add 2oz of raisins and loz of sultanas, put into a greased basin, cover with greased paper, and steam for li hours. Serve with a custard sauce.

INEXPENSIVE AND WHOLESOME

A very inexpensive and wholesome pudding is Madeira pudding, which requires li cups of flour, i-cup of sugar, 1-cup of shredded suet, i-cup of milk, i-teaspoon carbonate of soda, and 2 tablespoons of any jam. Rub the suet into the flour and add the sugar. Heat the milk and dissolve the soda in it, mix into the dry ingredients, then add the jam. Mix thoroughly, put into a buttered steamer. and steam for 2 hours.

Paradise pudding is a delicious and light one for which 3 apples, Jib of breadcrumbs, 3oz sugar. 3oz of currants, salt, and nutmeg to taste, and the grated rind of half a lemon are needed. Pare, core, and mince the apples and mix with the other ingredients. Beat up 3 eggs, add them to the fruit, and breadcrumbs, and beat well. Put the mixture into a buttered basin, tie down with a cloth, and boil for 11 hours. A sweet sauce should be served with this pudding •cIISO. ill Another suet pudding, a good oldfashioned type of recipe, is Kendrick pudding. It is a fairly large one, which will be sufficient for a. big family. Heat 1 teacup of milk, and pour it over 2 tablespoonsful of treacle and 2 of sugar. Add to them Jib of flour, with 1 teaspoon of soda mixed in, Jib of suet, finely chopped, and currants and lemon peel to taste. Boil for two hours.

VERSATILE LEMON.

SOME OF ITS USES

Lemon juice is invaluable for the toilet, and in the kitchen, states an exchange. Stains on the hands caused by peeling fruit and vegetables disappear when rubbed with the inside of a used lemon. The juice is an excellent aid in manicuring, as it whitens the finger-tips and softens the cuticle. . . Always add the strained juice of half to a whole lemon to stewed fruit ; it greatly improves the flavour. It also takes away the rather sweet taste of some stewed and bottled fruits. A few drops should always be added to icing and macaroon mixtures. Lemon juice should be put into the water in which fish is being boiled, as it makes the fish firmer and improves its flavour. When peeling apples, pears, or artichokes drop them into water containing lemon juice to keep them white. Artichokes should also be boiled with lemon juice in the water. If some is added 1 to the water in which rice is boiled it makes the rice very white.

Aluminium pans, kitchen utensils, and tarnished brass and copper arc easily cleaned with a slice of lemon dipped in kitchen salt. Stains on steel can be removed by rubbing them with a paste made of powdered bathbrick and lemon juice. Lemon juice diluted with water is a good cleanser for gilt picture frames. Marks on tiled hearths and walls should be rubbed with lemon dipped in salt. Deal tables and draining boards should be scrubbed with soap and water, but no soda; then rub with a cut. lemon and rinse off. It will be found" that new leather takes a better polish if it is first rubbed with strained lemon juice. Polish when dry. Decanters and water-bottles can be cleaned inside if kitchen salt, moistened with lemon juice, is shaken inside them.