DOMESTIC REALM

Gisborne Times, Volume LXVIII, Issue 10734, 3 November 1928, Page 10

DOMESTIC REALM

TESTED RECIPES.

HAVE YOU TRIED THESE?

Chocolate Shape:—Soak loz of powdered gelatine m half a teacupful of cold water for-half an hour. Scrape down 3oz of chocolate. Put a pint of milk on to boil, ’ add the chocolate to it and stir until it. melts. Pom* the hot chocolate on to the ■ gelatine. and keep stirring all the time. Taste and,, if necessary, add a very little sugar, but add some vanilla flavoring. Pour into a wetted mould and. put aside, until firm. Serve with whipped and sweetened cream. Nut and Fruit Bread.—Five tabletspoonfuls self-raising flour, ! tablespoonful butter, 1 tablespoonfui brown sugar, 1 egg,,half cupful chopped nuts. A few chopped dates or raisins. Break the butter through the flour, add sugar and: mix well, next add fruit and nuts, then wellbeaten /egg. Mix into fairly, stifldougli with a. little milk. Put the mixture into a round, tin (a Cerebos salt tiu serves the purpose nicely) and bake half an hour in a moderate oven. If you put, the lid on while cooking, the loaf will be more compressed, and will' cut .very daintily, but it is nicer and lighter with the lid off. Fish Casserole —Quarter-pound cold boiled fisli. quurter-pound mashed potatoes, two eggs, half-pint white, sauce, a .teaspoonful of anchovy, essence. Boil the eggs hard and leave them until cold. P.ut .a layer of muslied potato m a jar that has a cover (or use a basin).. Mix together the fish, white sauce and anchovy and put a layer, of this, on the potato, then slices of hard-boiled egg. Continue until all is. used—the top layer should be potato. Cover-ajid steam for hali’-an-liour. Serve hot. Timbale of Fish.—Two ounces of fine breadcrumbs, half-pound of boiled fisli, salt, pepper, a dessertspoonful of piccalilli.' vinegar, two boiled potatoes of medium size., one ounco of butter, two tablesoonsful of fish stock. Remove the skin and bone from the fisli and flake it finely. Alix it with tlie breadcrumbs, season well, add to the piccalilli, tlie potatoes (first rubbing them through a sieve) and melt the butter and stir it in. Alois ten with the fish stock (the water tlie fisli was boiled in) and mix well, .then turn into a well-but-tered mould and steam for an hour. Turn out and serve hot.

Gingerbread Cake.—lngredients : 11b flour, 4oz ground rice, three teaspoonfuls of ground ginger, one egg, •oJVi lard or margarine, three tablespoonfuls of golden syrup, 6oz Demerara sugar, half a- .teaspoonful of carbonate of soda. Alethod : Put the sugar, syrup and fat into a saucepan and stir- them over low heat until the sugar Inis melted and the. ingredients are well blended. Sieve tlie flour, carbonate of soda and the ground ginger, and mix them with tlie ground rice. Alake a well in the middle and pour in the syrup mixture and the beaten egg. Alix well together. Pour this .into a greased dripping tin lined witli greased paper, and bake in a cool oven until tlie gingerbread is firm when pressed. When cooked turn on to a sieve and cool; then cut the cake into squares.

THE CULT OF" BEAUTY. WHITENING THE TEETH. It lias been amply recognised by both painters and poets that woman’s most expressive feature i's her mouth (says' a correspondent in an exchange)- It is more attractive than even lovely eyes, more expressive, than any ether feature. A well-cut mouth with curved red lips opening to disclose white and regular teeth, will redeem any face, from plainness and add attraction to-the prettiest. It its fortunate that the mouth is, of all features, the one easiest to. improve upon. Even, the shaping of the lips may be much altered if children are trained to smile- as. often as possible and never, at all events, to indulge in whines or grumbles. These turn down the corners of tlie mouth and. give it an ugly, drooping line.

SIMPLE EXERCISES Even older people’s lips which have begun to sag at the corners can be brought back to: a pleasing shape by muscle strapping and liiofith exex--cise Blowing a feather about with pur-sed-up lips, whistling, and alternately pouting and drawing in the lips are a few of.- the easiest exercises. There is no doubt that recitation lessons, and especially when , combined with voice production and singing, improve the mouth immensely. . Skilful use of the lipstick on the lower lip only, and it should never be applied to the corners, will reduce the apparent size or the mouth which is too large. Insipidly . small mouths can be given piquancy by touching up the centre of the upper lip, only. Very few.mouths need col-or-oh each lip, and, when they do, a liquid or cream rouge is the best medium. Any preparation used on the lips should be removed at night, as carefully as is make-up from the face, using cold cream and after cleansing u little cream should he left on all night' to keep the lips smooth and soft. CARING FOR- THE TEETH. The prettiest mouth Jose's all attraction if it does not disclose white teeth. Tooth paste,. powders .and liquids are legion, and should bo chosen only after consultation with a dentist. Teeth differ immensely 'in their requirements and what is beneficial to some teeth actually injures others. In general, a. tooth paste in the morning and liquid dentifrice in the evening is the ideal. Cleansing the teeth after every meal is much easier once the routine lias then established than it sounds, and the improvement to their beauty, especially if a few drops of lemon juice are added to the water, is remarkable. . ' _ ,A marvellous instantaneous whitener of the teeth is common salt. This is also a good disinfectant for the mouth and braces tlie gums, but should not be used oftener than once a week, though a teaspoonful of salt to a tumbler of warm water may be employed as a whitening dentifrice every day.

i ■ i mmm aw i..im I lim—H lit UHI n Household Hinis

By "MARIE”

CHARM OF COURTESY.

SOCIAL USAGES WE OFTEN

FORGET

(By Gwyneth Owen in tlie . , ■ Sydney “Sun.”) : Is it necessary to be bail-manner-ed, to b,e really modern? I am amazed at the. general lack of courtesy \ among all kinds of people. It fijls me with resemment to see young, : athletic men in trains and ’buses, with their noses glued to their evening newspapers, whilst women stand. lit makes me angry to see ‘.‘flappers” elbowing older women out of the way in a crowd- I feel hurt when’ a wife snubs her husband in public or when a husband ignores the little courtesies towards his wife which make life pleasant. This discourtesy seems to be the modern way. 'Wives'.carry tlieir own parcels, <open their, own doors. Sons rarely think of. pulling out the chair’s for their mothers to be seated. The majority of children are no longer taught the , graceful little courtesies which made the children of an earlier day so charmingly help-' i’ul.

FAULT OF WOMEN. I am told that in 'the hurry and bustle ol ! modern life there is no time to he polite.. I am. told that the little every-day courtesies do not matter. They are superficialities which have passed .away with other useless customs.

I believe that women are largely to blame for this state of affairs. In tlieir striving after camaraderie with the other sex. they have -wanted to be treated as men. and so they have helped to rob life of much charm and sweetness. / The other reason for the disappearance of many tints of courtesy is, I believe, that we are confusing courtesy with etiquette. Many timeworn social usages were dropped during war years, , and were never revived. Unfortunately, some oi the little common courtesies were allowed to lapse with them. To-dav there are too many homes where tlie graceful amenities of living and even ordinary politeness are eliminated by tlie bare essentials of eating, sleeping, working and playing. ■; ’There are some houses where breakfast is a terrible meal, where everyone iis sulky, everyone full of grumbles, where the children leave for school and the workers for their trains or ’buses without one cheerful “goodbye” or “good morning,'’ where tlie doors are always banging. If there is any little service.to be dene, there is immediate bickering as to who shall do it. If there, is an errand to run. no one l is willing to do it. Fortunately, there are still a few families where good manners are-tak-en for granted. There are no mealtime grouses. There are cheerful greetings. There is never any rude questioning into personal affairs. There are no soiled towels strewn over the bathroom floor, no glum faces whci,i help is asked with dish-wash-ing or errands. KEY TO HAPPINESS.

In such households, good breeding is so instinctive with the parents as to he unavoidable, and so natural with the* children as; to be sheer habit. It is proor positive of the fact that parents hold the key to the tone of the household. I often wonder what the children oi some of our modern mothers will grow up to be. They have orders shouted at them, they hear their fathers openly criticised.; the maid snubbed or found fault with behind her back. They sea-their fathers so--immersed in the newspapers at meal times that mothers have to ask three times dor the marmalade to be passed. They sea mother struggling into her coat while father fumes impatiently at the front door. They hear mother making horrid remarks about- neighbors, who are afterwards greeted most affably. It is absolute folly to say we have no time to be polite. True courtesy springs from a kind heart, from generous impulses, from the desire to make others happy. It has as much in common with the mere superficial, correct behaviour, called etiquette, as clear sunshine with the flicker of a candle flame. The real secret of today’s ungraceful behaviour is selfishness.

SELF PLACED LAST. , .Perhaps, soon, women will see how foolish’they are to drop these graceful gestures, this considerate forethought, the kindly attentions that make the charm of courtesy. For it is a charm. It is one of those things that makes a woman, even a/ plain and shabby woman, remembered. The women who answer your letters and imitations promptly, who recognise the courtesy of punctuality, who will not monopolise the conversation at your tea parties, nor say catty things about friends and neighbors these are the women who realise that the charm of courtesy is irresistible. , . ' : These are the ..women who. keep their friends, who are thought of lovingly hy all who know them. •Most'of us speak about charm us though it were some God-given gift, possessed by the lucky few. Courtesy is ai charm that everyone who thinks of ethers first and self last, may have for the practice

useful HINTS.

DIVERSITY OF SUBJECTS

■Keep linseed oil and lime water m the'house at all times; it is the one grand remedy for bunts. . Many complexions are ruined by severe inais&uge. If you resort to home treatment use tlio iilassago genis;.well to remember that oil is an .effectual, antidote, in ; almost all {*asc*s of poison, when taken intei rialW ' Olive oil or sweet oil is best Acetic acid will cure warts on the jjand if each wait is touched with the acid. lodine will also cure them it used long, enough ten dry the skill. Buttermilk is good to clear the complexion, hut great care must bo taken afterwards, as it makes tlio iskin tender and liable to tan more quarter, of. a tlaspoqnful of salt taken in a glass of water at each meal for three weeks will make wonderful. improvement in the complex- ' Horseradish leaves scalded in hot vinegar• will: cure severe .pain. The leaves should be wrapped ’ in, thm muslip before being applied, or they will blister'the skin. p . Too frequent washing of . the hair will fade it, if not ruin its. growth, and beware of. soda.'and ammonia. Too much alkali makes brown ban* tiie color of ashtis, and gives a yel- ■ low tingo to gi-ey hair. ' . If your health is not perfect, and [ your complexion is not good, avoid applying very hot water to the, face. Jt draws the impure' blood to the. surface and makes'unsightly blemishes-.