TOPICAL COMMENT.

Hawera Star, Volume XLVII, 24 March 1928, Page 17

TOPICAL COMMENT.

USE OF PERFUME. There is one most important aspect of the toilet that some women still neglect and that is the art of perfuming, states a writer in an exchange. With a bottle of some essence, chosen haphazard, and much too overpowering, they drench their handkerchiefs. From their soap emanates one perfume, from their face cream another one still. That is the wrong way of using perfume, which should be one of the most subtle and artistic methods of expressing personality. From time to time a few drops on the garments, into which tiny perfume satehets are sewn, and| also laid among the lingerie; a tiny quantity Sprayed on the hair; a touch on the lobes of the ears, across the upper lip and on the hands; that is how the artist in Idle use of perfume ensures tnat one particular fragrance shall always be associated with her.

And just as the clever woman chooses her clothes to her type, so should she choose her perfume. For some women heavy Eastern scents are indicated ; others should choose something elusive and mysterious; for others, again, fresh flower scents are the right choice. But whatever perfume is chosen, discretion in its use is essential. Too much of even a pleasant thing may prove cloying and disappointing.

CAKE MAKING. Many a cook has been known to boast that she “never measures anything’’ at the cooking table. This haphazard way may come off fairly well with some forms of culinary enterprise; but certainly not with cake making i'n this branch of cookery the rule of thumb should never be practised. All ingredients should be carefully weighed and prepared before beginning' co mix, states a writer in an exchange. Butter and sugar should be creamed patiently; not melted. Flour should be dry, and well sifted. Emit should be washed in time for it to be thoroughly dried before using, or the cake will be heavy and indigestible.

The economical housewife may note in passing that all taste may be removed from dripping if a few drops of lemon juice are squeezed on to it, and it is “creamed” like butter. Also, when eggs are dear, use instead a dessertspoonful of vinegar to a gill of milk, and this will serve as a substitute for two eggs. Beat all mixtures thoroughly before adding baking powder. Dissolve baking soda, cream of tartar and all such powders in milk, and stir in while effervescing. Add salt to all cakes. Otherwise they will have that unappetising flat taste.

Tins, after greasing, should be dusted with flour, or, in the case of rich cakes, lined with greased paper. Sprinkle ground rice in the bottom and on the sides of the tin to prevent burning. Another excellent preventive of burning is to sprinkle salt on the oven shelf.

Always All the tin higher at the sides than, in the centre, where the cake rises more rapidly than at the sides. For any cake only a moderately hot oven is .required, and all draughts should be excluded. This moderate oven heating is one of the primary secrets of success. And it is well to turn off the gas a full five minutes before the cake is cooked. There is sufficient heat in the. oven to finish the baking. ' . Test the cake by inserting a knife in the centre; if it comes out clean the cake is done. Always cover cakes with white paper to prevent burning on top. LUCK! Nine people out of every ten probably believe in “luck.” The supersti-

Lion, if superstition it be, is found in tiie most practical, hard-headed men and women, as well as in those of us who are more simple and credulous. The tenth person is sometimes obliged co admit that good fortune does attach itself to some people all through lire, just as it neglects other's. JSor can it always be shown that this is merely due to the operation of the law of cause and effect. Common sense, discretion, economy, sometimes prove to be as much their own reward as virtue does.

lt is searedy possible to live halfway through life without meeting in our own and other people’s lives some hint of destiny, of a plan. Some things it seems, have toi come to us; other things, possibly those we most desire, stay away. In our ignorance of the sdurces of character and experience we cannot dare to dogmatise about this. But the suggestion of a direction in each life becomes more irresistible as .time goes on. A complete change of experience, a change that is in kind, is a thing that scarcely ever happens to anyone. You may say that character decides this, and often, in part it does. But what character always does decide, and here remains scope for free will ana self-direction, is not so much our circumstances, our good or bad fortune, as what we make of these. It is all very like a game of cards. Just as there are high-spirited players who enjoy the very difficulties of playing a bad hand, so there are hardy people in life who find a zest in difficult circumstances. Very easy circumstances often impoverish personality, and though some of us may cry “Give us money and we’ll \ risk the other poverty!” we have to remember that a dull mind is a serious bar to enjoyment.

The lovely character that grows among harsh circumstances- is, happily, a fact q life as well as a favourite of fiction. Those of us who cannot rise to heights, such as this may rememher tliat there are such heights—and play our hands, good, second-rate, or downright had, as well as we can.

BAD TEMPER AND BAD COOKERY

A candid witness at High gate Police Court the other day confessed that he once got a job as a cook, but only kept it for three days owing to the famiij getting indigestion. • There seems to be a moral in this for many a woman who is the permanent cook of her household, and who "cannot understand why her popularity is not all that it snould be, indeed, 1 doubt isays John Blunt) whether any one thing so quickly kills romance and so sureiy causes discontent as perpetual bad cookery. It is not only that a man wants to enjoy his meals and is annoyed when lie is cheated out of that enjoyment, but that indigestion creates illtemper just as a defective tooth creates toothache. It is simply cause and effect. Even the most angelic, person cannot feel cheerful if his digestion is out- of order, and even the most lovingly prepared, meal will cause indigestion unless the person who prepares it understands her job.

And that is just what so many modern girls fail to appreciate. They regard cookery as a tiresome necessity instead of an interesting ait; they think that such a material thing as food ought not to be taken seriously, whereas the real truth is that unless it is taken seriously all the things that “count” are likely to go wrong. Slovenliness is bad in regard to evrything, but slovenliness in cookery is fatal. But I fear that there are millions of slovenly meals served in England -every day, and that in a vast majority of cases such slovenliness is without valid excuse.

Dyspeptic people make unpleasant companions, but dyspepsia is frequently a symptom of somebody else’s in-

competence, and many a home would be much brighter if the cook would take a little more trouble. A ve ry little more/ If only women would realise this what a lot of unhappiness they would save both themselves and other people!

. RIBBON REMNANTS FOR POCHETTES. The mode of the moment demands that we carry pochettes to match or closely tone with our frocks, and that involves one for each evening gown in the wardrobe, and for the new alternoon frocks we are buying. Fortunately, fiat envelope bags are very'easy to mqke, and half-yard remnants of handsome brocade and tinselembroidered ribbon are frequent, on ‘half-price days.” The simplest method is to take two strips of brocade ribbon, the same width and length; the second one, of moire or plain satin, being the lining. Two-thirds the length is doubted ,up and sewn together to form the pocket, and the rest is folded over as the flap. Ribbon being provided with firm edges, there is no need for turnings. To neaten over-sewn .edges, galon or narrow corded ribbon may be used if thought necessary. A dress-fastener at either corner, or just one in the centre, secures the lap; while an effective paste ornament a cameo, or cut-steel motive, makes a decorative finish.

One of the advantages of a profess-ionally-made bag is the useful little mirror generally fitted on the inner -ode pi tno flap all ready for hasty glances. It is a problem for the amateur to fasten this in; but the other Jay I was shown a smart brocade hag with a small mirror very cleverly secured between four little dress hooks which kept it firmly in place. A border of wee ribbon flowers was gummed round the edges of the rnirroi- to conceal both these and the hooks.

A tiny envelope purse to match the lining of the pochette completes the contents. For strength and durability this should be made of a double thickness of ribbon. A second little envelope to match, to hold a powder puff, is a daintv addition.