Ladies’ Columns

King Country Chronicle, Volume XXXIII, Issue 4813, 21 July 1939, Page 3

Ladies’ Columns

BEAUTY AND ILLNESS. SUGGESTION FOR THE CONVALESCENT. WHILING AWAY THE HOURS. When one is sick it is very often hard to look beautiful, but unless the illness is very serious, and there is not the slightest reason why the enforced holiday in bed cannot be made a time for beauty.

Even if you do not feel inclined to try and improve your beauty, at least you should guard against some of the pitfalls of illness. Before discussing the pitfalls against which you must guard, let us see how we can make you appear much more attractive than you really feel.

Your cheeks will require a slight bloom and your hair should be glossy and full of life. Naturally you will be very careful with your make-up application, and avoid anything which does not appear natural. It is obvious that mascara and brilliant rouges should not be used. Liquid rouge only should ■ be used. It will give a more natural blush, and, far more important, it will not wipe off on your pillow. The same, of course, applies to paste rouge, but powder or cake rouge should be avoided. The rouge should be applied very lightly and then dusted over with powder and lipstick, used very sparingly. It is far better to appear pale but interesting than heavily made-up. At night you should slightly dampen the hair with a spirit setting lotion and push it into shape, place bobby-pins in the waves, and then cover the head with an attractive net. In the morning it will only be necessary to brush and comb it and it will then remain attractive for the rest of the day.

Brush Your Hair.

If you can sit up in bed you should be able to give your hair plenty of brisk, vigorous brushing, until it is shining and burnished far more than when you are in the best of health. This brushing business is really very necessary, because, being ill, shampooing is often out of the question, and it is only with brushing that we can keep the scalp clean and healthy. An occasional smear of bvilliantine to the lair, a dab of perfume to the ears, and you should then be quite beautiful enough to welcome visitors.

One advantage of being ill, providing, of course, that it is not a serious illness, is that we can completely relax. And this relaxation is necessary to beauty. It will wipe many wrinkles from the skin, and will take all tiredness from the face. But how few people know how to relax thoroughly!

First lie flat on your back with the arms at the sides and the toes pointing away from the body. Then

stretch every limb and muscle until they feel as if they are going to break. Then suddenly collapse and allow yourself to lie absolutely limp for about five minutes with the mind absolutely calm and without a thought. Then gradually, one by one, work your limbs so that the muscles again become active. , This relaxation will make you feel calm and ready for slumber.

No Double Chins

One of the pitfalls which you must guard against is a sagging and double chin. Most invalids will persist in having a pillow which is too high and this will naturally cause the chin muscles to weaken and the skin to wrinkle. Therefore, use a low pillow or, if you are forced to use a high one, you will then have to wear a chin-strap. Use one made of butter muslin, because you can easily discard this when visitors are expected. If you have complete freedom of movement there is no reason why you cannot indulge in a neck exercise. First pat a good cream into the skin under the chin, and then bend the head backwards until quite a strain is felt in the throat muscles. Keep the head well back whilst you count fifteen, and thrust out the lower jaw. Count ten and gradually relax. Carry out this exercise for five minutes, and then after three days, when the jaw muscles have become loosened, you can advance a further step. When you are at the stage of the exercise where the chin is thrust

out you will slowly turn the head from side to side and then backwards and forwards.

RECIPES. BEEF TEA. Take lib shin beef, 1 pint cold water, salt. I. (Not Cooked.) Remove the fat, if any, then scrape the meat into shreds and put into an earthenware jar or basin. Add the water and a little salt, and leave to soak until the goodness is drawn, out of the meat, then strain and serve. , 11. (Quick Method.) Prepare meat as above and put into a basin with the water and salt. Leave to soak for about 40 minutes, then turn into a saucepan and bring very slowly almost to boiling point. Stir it up, then strain, and press the meat well to extract all the gravy; re-heat and serve with fingers of dry toast. , 111. (Slowly Made.)

Prepare the meat as above or cut it into small pieces, and put into a jar with the water and salt. Let it soak for a time, then stand the jar in a saucepan of water or in the oven. Cover it securely and cook slowly for three hours, being careful not to let it boil.

Chicken Broth

Take some chickens' feet, cold water to cover well, salt, pepper, i onion and carrot. To 1 pint of broth allow one egg. Scald and skin the chickens' feet, then put them into a saucepan with cold water to cover them well and a little salt. Bring slowly to the boil, then remove any scum there may be on top. Peel the onion, scrape and wash the carrot, and add broth, not cut up, and simmer gently for three or four hours, then strain. Measure the broth, allow the eggs in proportion, beat them well, and mix with it. Turn into a jug, and cook in a saucepan of hot water until the broth thickens, being careful not to let it boil. Season to taste and serve.

Fish Scallops

Take 1 cupful cold fish, 2 medium onions, loz butter, 1 dessertspoonful anchovy, essence, pepper, i tablespoonful chopped parsley, I gill milk.

Wash, peel and boil the potatoes. Chop the fish, first removing the skin and the bones. When potatoes are tender drain off the water and put the pan over a low gas. Mash the potatoes with a fork and stir in the fish, anchovy, milk, pepper, and half the butter. Beat this mixture till smooth, put it into greased scallop shells with dabs of butter on top. Brown the scallops under the griller and sprinkle with parsley. Serve with thinly-sliced brown bread and butter.

Fricasse of Trige. Take lib cooked tripe, 1 teaspoonful cornflour, a small piece of cooked onion, 1 gill milk, 1 egg-yolk, seasoning. Cut up the tripe in small pieces. Chop the onion and put them both in a pan with the milk. Simmer gently for ten minutes. Add the seasoning and blended cornflour. Cool slightly and add the beaten egg-yolk. Serve with strips of toast. Poached Egg on Toast.

Toast a slice of bread, butter it, and keep it warm. Break the eggcarefully into a cup, being careful not to break the yolk. Put some water into a small frying-pan, add a little salt and lemon juice, and boil, then draw aside. Pour in the egg and cook gently over a low burner for a few minutes until the white is set, keeping the pan slightly tilted at first. Lift up with a fish slice, and drain off the water, then serve on the toast.

Plain Omelet.

Take 2 eggs, 2oz butter, pepper, and salt.

Separate the yolks from the whites of the eggs. Beat up the yolks and season with pepper and salt. Add a pinch of salt to the whites and whisk them to a very stiff froth, then fold lightly into the yolks. Melt the butter in an omelet pan. When hot, pour in the egg mixture. When it begins to set round the edge, fold the edge over and draw the omelet towards the handle of the pan, keeping the latter tilted that way. Continue to cook for a few seconds, then put under the hot griller and lightly brown on top. Turn on to a hot dish and serve at once.

Invalid Egg Jelly

Take 2 eggs, loz gelatine, 3oz lump sugar, 2 lemons or oranges. Put into a saucepan the wellbeaten eggs, gelatine, sugar, sliced lemon (or orange) rind, and one pint of liquid consisting of the two lemons (or oranges) and water. Stir continuously over a gentle heat until mixture thickens. On no account allow it \o boil. Strain when hot and allow to cool a little before putting into a mould which has been rinsed out with cold water.

A Cold Sweet

Separate the yolk and white of an egg. Add one teaspoonful of castor sugar to the yolk and whisk until thick and creamy. Dissolve one sheet separately. Fold the white into yolk and add leaf gelatine in a tablespoonful of water and strain into the yolk, then, when beginning to set, whisk the egg-white to a stiff froth and fold in lightly. Add a few drops of vanilla or orange essence, then turn into a small glass dish to set. Before serving place a cherry (glace) in the centre.

Sago Cream.

Take 1 pint cream, 1 egg, 2oz sago, sugar to sweeten, small piece lemon rind.

Warm the milk, sprinkle in the sago and boil till clear. Add the sugar and lemon rind. Beat the eggyolk and add, and, lastly, fold in the stiffly-beaten white. Remove the lemon rind and serve in little glasses.

Customer: What is the charge for this battery? Electrician: One and a half volts. "Well, how much is that in English money?"