DOMESTIC REALM

Gisborne Times, Volume LXVI, Issue 10456, 10 December 1927, Page 4

DOMESTIC REALM

Household Hints i

STRAIGHT HAIR. HOW TO WATER WAVE IT. Hair with a natural wave .is almost as rare as it is attractive, but there is no reason why it should be ami many a woman who goes through life bemoaning her straight, Ja.nk Jocks or resorting to artificial waving could, with the exercise or it little trouble, and a certain amount of patience, induce, if not an actual “water-wave” at least a pretty natural “kink” in her hair, and tlio result would lie well worth the time and trouble expended. Very greasy hail* is always most difficult to keep in wave, when the waves are artificially induced, and those who suffer in this way must correct, tlio tendency before attempting to cultivate the wave. Very greasy hair is often due to a “run down ’ condition, and when this is the case the general health should receive careful attention. A tonic should bo taken, and the hair shampooed regularly with a suitable shampoo every ten days or fortnight until it is restored to a normal condition. The treatment for inducing the wave can then be started. When hair is straight and lank, and a wave is desired, it should bo regularly combed, not brushed. Lot the. hair down, shake it out. dip a comb in warm water, shake, it to remove all superfluous moisture, then pass it through tlm hair, redipping it occasionally in the water as it becomes dry. Do not make the hair damp, only slightly moist. Then take a dry tail-comb with fine teeth, and comb the hair till it becomes perfectly dry, parting it in tlio middle and combing first on one side and then on the- other. Next comb over the' head back from the forehead, and finally throw the hair over the face, and, bending the head, comb it from the nape, of the neck to the - ends. The comb should not lie used on tlio scalp, but merely passed through and through the hair with a light tipward movement. If this treatment is given regularly every night and niorniug lor several months, a pretty wave will result in almost every case. RHUBARB AS A TONIC. SPICED RHUBARB. Add 1 pint of good vinegar to JO cupfuls diced impeded rhubarb, and simmer until tender. Add -lib sugar, 2 tablespoon fHI si cinnamon and II teaspooiiiul.s cloves. Cook gently until consistency of marmalade. RHUBARB AIARAJALADR. Have ready 61b of sliced rhubarb, lib chopped dried figs, lib chopped candied orange peel and -31 - sugar. .Rut in saucepan in layer.- ; let stand overnight, and then cook slowly until thick. i RHUBARB RUNCH. Bake fib diced rhubarb with half a cupful of sugar, 1 cupful water and a bit nt ginger root until suit and pink. Strain and chill. Add juice of one or two oranges, juice of two lemons, and one quart ol cold water or crushed ice. RHUBARB AND ORANGE AI All AI ALAI) K Squeeze juice - from six oranges. Cut rind into thin shavings and boil about do minutes. Drain and add the rind, the orange juice and IHb sugar to one quart sliced red rhubarb. Cook gently until thick. RHUBARB PIELine a pie plate with thinly rolled pastry. Sprinkle lightly with fine dry el acker or breadcrumbs. Beat 1 egg. add. 11 cupfuls diced impeded rhubarb. Spread over lower crust. Rut on top crust. • pinch with fork and press edges together. Bake in a moderate oven. COOKINC HINTS. SOAIE AMERICAN DISHES. NEW RECIPES I UR VEGETABLES. —Cabbage Roils.— Mix one pound of pork tenderloin, chopped. Imlf a clip of cooked rice, one medium-sized onion grated, one and a-half teaspoons of salt and a quarter of a teaspoon of cayenne. Have ready cabbage- leaves wilted a bit by placing in warm water for five minutes in order to make them roll readily. Divide the meat mixture and roll each portion in a cabbage leaf, fastening with a skewer. Put in a- kettle, add three mediumsized tomatoes, one large onion chopped. three tablespoons of vinegar, two tablespoons of sugar and two cups of boiling water and -simmer uncovered until the cabbage is tender. —Southern Style Beets.— Boil half a cup of rice in water and drain. Chop a cup of pecan meats, mix with the rice; add a teaspoon of salt and a little pepper. Scoop the coat-res from cooked beets and fill them with the rice mixture: stand them in a pan and bake- for 20 minutes, basting with a little melted butter. Serve with a cream sauce to which the chopped beet centres lias been added. —Savoury Stuffed Cucumbers.— Select large cucumbers only and peel. Cut in halves lengthwise, remove the seeds, sprinkle with salt, pepper and vinegar and let stand one hour in a covered dish. Then parboil carefully. Fill them with a force-meat made of finely chopped pork, bread crumbs, one egg and a little salt. Tie the halves together and stew until they are tender in one and a-half pints ot stock, together with the juice that has come from them while standing. Alelt a little blitter in a saucepan, and brown it with Hour and a little sugar. Add the cucumber stock and boil well, then put in the cucumber and simmer for ten minutes longer. —Nut-Stuffed Onions.— Alter peeling remove the centre and boil them in suited water until tender, but- still firm. Boil the centres also, chop them and for six onions add a . fourth of a cupful of chopped nut meats, and a cupful of bread crumbs, season with salt, pepper and a little chopped parsley, moisten with a tablespoon and a half of melted blitter. Fill the onions-with this mixture and bake until altogether tender, basting with butter. —Stuffed Carrots. — Pick carrots which arc squatty rather than long and thin, scrape and boil them until almost tender, drain and cool: make a cavity in each one, for which process an apple cover is good to use. Chop very fine enough apple to make half a cup, add two tablespoons or jnincocl mint, u ioiirtii of ii teaspoon of salt and paprika, and saute about live niLnuLes in butter, then fill into the carrots, dot- with butter and bake half an hour. Or they may be rolled in crumbs and egg. us with croquettes and browned for halt an hour in the even with :t roast ol lamb or l>ecf.

—.Stuffed Kohlrabi. —

By “MARIE ."

Select nice round heads, peel and cook in weak salt water until partly doue. Cut a slice from the end of each and hollow out in cup form. Make a forcemeat of roasted veal, a little boiled ham, bread crumbs, two eggs, salt, pepper and the grated rind of u - lemon. Mix well and fill into the kohlrabi cups and close bv tving on the slices cut from the ends* Put them in a low kettle with the covered ends to the top, add boiling water or meat broth, a goodsired piece of butter and cook until tender. Place them on a serving dish with care, cut the threads binding the covers, stir a little cornstarch (softened in cold water) into the broth and pour it over the kohlrabi as a sauce. ROOM DECORATION. LIGHTS AND REFLECTIONS. SUJ3DUED EFFECTS. In planning decorative schemes for your rooms, have .you ever considered the value of beautiful outlines and colors reflected upon polished or shiny surfaces? When we banished the * Victorian table cloth that hid the mahogany or rosewood table top we went a long way towards achieving reflected glory, lor immediately every bit of table silver, cverv vase* of flowers, even* scrap or china took on a new value. This uas because its reflection in the polished wood added to its charm and its decorative significance. Artificial silk, with its gleaning surface and crisp folds helps us enormously in the easy achievement of reflections. Very vaguely and indefinitely it'give* back the tint of the walls, and, in place of the dull, dead surface of a tapestry curtain or cover, we have a live material that lcfloets dimly the passing show. Much of the same part is played by the shinv paint which is now being favored as a variant upon the dull paint of the past. The light reflected from its glossy ..surface is an important factor in the general effect, creating a -certain loveliness and bringing out tho color values ol whatever may be in the vicinity. « The more we cultivate masked and subdued lighting effects, the move attention we must pay to light-reflect-ing surfaces in our furniture, fabrics and woodwork. A well-polished floor contrasting with the .soft pile of rugs may form an arresting ieature ill an otherwise simple room, because tho light reflected from its surface lures the eye to itself and eliminates darkness from corners and angles. CREAMS AND LOTIONS. FROM VO UR GARDEN. Our grandfathers placed great faith in home-made creams, and lotions, and women who are lucky enough to possess a- small kitchen-garden can easily make their own by following a few .simple directions. Besides being cheap, these lotions contain nothing harmful to the skin mid jivill keep quite fresh for months. Cucumber Lotion.—Tub" half-a-dozen ripe cucumbers anil, without peeling, cut them into slices about hall'-an-incli Thick. Steam till soft enough to press through a colander, then press Hirough a piece of cheesecloth or butter-muslin. Measure the pulp, and for each 3oz allow pint of distilled rosewater, I drachm powdered borax and 25 drops of simple tincture of benzoin. Add the borax and benzoin to the rosewater, the benzoin drop by drop, shaking the bottle after every two or three drops. Then add the rosewater to tlio pulp and shake thoroughly. Apply the lotion every night anil morning after washing the face and throat. H will soften and whiten the skin, and will also help to ward off wrinkles Lettuce Cream.—Take the heads of two good lettuces, .removing, the coarse outer leaves. Place the heads in a bowl aucl scald with boiling water. Allow to stand for 15 minutes. then pour off the water aiul IKiund the lettuces to a pulp. Strain through n piece of butter-muslin ana measure. 'To every 2oz of lettucejuice allow 10oz oi white wax,, loz of spermaceti and 4uz ol oil of sweet almonds. Melt the wax and spermaceti by placing in an earthenware jar and standing the jar in boiling water. Then warm the oil by placing the bottle containing it in a basin of hot inot- boiling) water, add to the wax and spermaceti, then add lettuce-juice and beat all together till cold- Place in pomade-pots and cover. Toilet Vinegar.—-Where lavenderflowers can be grown or procured, an excellent, bath-perfume may bo made thus: Dry some rose-leaves, lavender-flowers and violets. Then weigh them, and to every loz of roseleaves add loz of lavender and shake well; then add '• pint of rosewater and shake again. Allow to stand for ten days, then strain and bottle. A tablespoon of this in the bath will, besides making it- delicately perfumed. have a most invigorating effect on one's body.