WOMEN'S NOTES.

Manawatu Standard, Volume LVI, Issue 259, 30 September 1936, Page 12

WOMEN'S NOTES.

FASHIONS.

(T3y Miss Mary Tallis.) Things that count. —It’s the little things that make the big difference to your clothes, and here are a few that are sure to count: Confetti veiling ) swathed round a little cap will make your eyes look sunny on a bright spring day. Make white gloves a real match for your ensemble by slitting them up the back, oversewing the raw edges and making buttonholes for link buttons the same colour as your frock. Buy your chiffon stockings with narrow soles for wear with sandals. A boutonniere of petals cut from plaid gingham and starched will look well in the lapel of a travelling coat or suit. Make an afternoon frock into a morning one at will with the addition of a white pique front with butterfly bows fluttering down the front and cuffs, fastened with linked buttons, to match. A velvet ribbon tied round the head will keep your hair trim under an American sailor hat. A new way to wear tiny flowers, like lilies of the valley, is. to lay them either side of a small cap, to make a fragrant peak. Here is the simplest recipe for a hat I know : Swathe a length of black tulle round your head, gather it at the forehead with a few stitches, and then make a huge rosette, which is stitched over the join in front. Feather butterflies, obtainable from most stores, sewn over an evening gown, would make you look as if you danced on air ! A small length of white organdie gathered along one side makes an enchanting “frame” for a bunch of voilets—real or artificial. A linen jacket, like a steward’s, with lovely leg-o’-mutton sleeves is very a la mode. Lace over organdie makes an attractive little blouse. Sew two lengths together by joining at the top of the sleeves and under the arms. Finish the neck with a black velvet ribbon and wear a broader band of velvet at the waist. BEAUTY. Beauty repairs.—When you’re tired and hungry: Have you been rushing about all day, not had a minute for lunch, and now, at four o’clock, you feel like a chewed rag, dull, heavyeyed, sinkingly hungry, and without a scrap of energy ? We all meet days like that, but next time you come across one, instead of having a bun and a cup of coffee try this to make you feel better: Beat up two newlaid eggs in a glass of orange juice with a silver fork. The silver fork is important because it makes the orange flavour predominate over that of the eggs. Drink it down and in ten minutes you’ll feel your vitality flowing back as though you had had a champagne cocktail. But, unlikely an alcoholic cocktail, the good effects ol the eggs and orange juice won’t wear off, and you will be able to work on cheerfully till dinner-time. Face values rise.—lf your face is troubled with an occasional spot, why not diet a little sometimes to improve matters? Instead of eating an ordinary meal in the middle of the day, have a bowl of baby’s milk food, which will give your body more nourishment than plain milk, and also give your stomach a rest. Any of the well-known brands will do, and if you keep this up for a few days your skin will be greatly improved. If you are too thin, beat up a raw egg in malted milk, and add a little chocolate for flavouring. Reducers can have the baby food lunch, too. Keep your breakfast to a glass of orange juice and one slice of brown toast, or coffee with a little milk. Then have your infantile lunch and appease your appetite, within reason, of course, by having a good dinner at night. To get rid of an occasional spot, mix to a paste until witch-hazel, dry boric acid. Apply this to the spot, let it dry and then smooth it into the skin. Powder on top to further hide - the redness, and when you rinse off this little mask the spot will be nearly healed, sa well as having been hidden for the evening. Of course, you know that you should never prick or press a spot, whatever the temptation, unless it is really “ripe” and then you should prick it only with a sterilised needle. After pricking, wrap your ftnger-tips in a clean handkerchief and gently press out all the pus, dabbing the spot afterwards with peroxide. COOKING. Use almonds. —Rich seed and almond cake: Grease and prepare a caketin in the usual way. Sieve 10oz. flour, J flat teaspoonful bicarbonate of soda, and 1 teaspoonful cream of tartar together. Blanche and chop up 2oz. almonds. Whisk 2 eggs wen. Beat 7oz. vegetable fat and ilb castor sugar to a cream. Gradually stir the flour, etc., the chopped almonds and one i-dessertspoonsful carraway seeds, into the creamed fat and sugar alternately with the eggs and -some milk, as required. Mix all together and beat well. Blanche 2oz. almonds and shred them finely. . Turn . ,! e mixture on to a cake-tin. Sprinkle the almonds generously on the top of the cake. Put into a moderately hot oven to bake for about 1£ houis, lesseeing the heat as required. Almond cake. —Grease and prepare a round cake-tin and line it with greased paper. Beat 6oz castor sugai and 6oz vegetable fat to a cream. Sieve lOoz flour and 1 teasponful baking powder together. Beat each of 3 large eggs separately into the creamed fat and sugar and beat well for a few minutes. Then lightly fold the flour, etc., into the sugar, fat, and eggs. Add 1 teaspoonful almond flavouring and a little milk, as required. Put the cake mixture into the prepared tin. Bake the cake in a moderately hot oven for from. one to one and a-lialf hours. Test with a skewer before taking out of the oven. Almond Biscuits. —Beat 2}oz castor sugar and 2oz vegetable fat to a cream. Add 1 egg, stirring it in quickly, and beat it well. Stir in 4oz flour with a drop or two of almond essence, and mix the ingredients to a soft paste. If the mixture is too soft to roll, put it aside for a time, when it will harden slightly. Roll the paste out and stamp it into rounds. Place them on a lightlybuttered baking sheet, brush the tops of the biscuits with egg-yolk and milk to glace them, and place a half-blanched almond on each. Bake the biscuits for about 10 minutes in a moderate oven.