WOMEN’S NOTES.

Manawatu Standard, Volume LVII, Issue 197, 21 July 1937, Page 12

WOMEN’S NOTES.

I • DRESSMAKING. (By Miss Mary Tallis.) Dressmaking hints.—lf a zipp fastener sticks so that it calls for one or two attempts to close, rub the “teeth” along both sides with a soft lead pencil. Lubricate every zip]) this way about once a month. Interline your evening coat with flannelette. This gives added warmth without being bulky and does not affect tbe appearance. If a. costume has been badly packed and is creased, do not press it or tbe new look will vanish. Hang it by a ‘fire or radiator for an hour or two and the creases will drop out of their own accord. To tighten scissors, press a red-hot poker on each side of the rivet. This will expand the rivet and tighten the scissors. If a jumper or cardigan fits tightly and uncomfortably under tbe arms, knit a square of the same wool and let it in at the I underarm, cornenvise. This improves (the fit and saves unpicking the whole garment. To stamp a transfer for 'em-

broidery without the aid of n warm iron, place the transfer in position and with a piece of cottonwool dipped in methylated spirits dab the hack of the transfer gently. A clear design will result. Before starting to draw the threads on linen for hem-stitching, wet a small brush, rub it over a bar of soap until a lather , is produced, scrub the threads of linen that you wish to draw, and they will pull out quite easily. Next time you hare to darn a piece of table linen try placing a patch of fine muslin under the worn spot and then darning oyer it with the sewing .machine. A mend done like this is practically invisible. COOKING. Chocolate dishes.—Charterhouse chocolate pudding:—Materials: Jib flour, a breakfastcupful sugar. 1 tablespoonful cocoa. Jib shredded suet, 1 breakfastcupful milk, J cup stoned raisins, 2 tcaspoonsfu] baking powder. Put the stoned raisins into the bottom of a well-greased pudding basin. Sieve tlie flour, baking powder and cocoa together. Add the suet and sugar and mix the dry ingredients well together. Pour in the milk slowly and mix. If a little more milk is required, add it. When the. mixture is put into the pudding basin plenty of space should be allowed for swelling. Cover with two thicknesses of greaseproof paper. Tic securely and steam for 2-J hours. Serve with chocolate or plain sweet sauce. Chocolate tart: Jib short pastry, ljoz butter, ljoz castoi sugar, 2 teaspoons-

ful cocoa, 1 egg, 2 stale sponge calces, raspberry jam. flavouring to taste. Line a sandwich tin with the pastry rolled out rather thin, trim off and decorate the edges. Put the fat and sugar in a basin, whip to a cream. Crumb tbc sponge cakes evenly and • finely, mix with the cocoa. Separate the white from the egg yolk and whisk the white stiffly. Beat the yolk into the cream fat and sugai, then add the crumbs and cocoa and a very small amount of the desired flavouring. Finally fold in the beaten white lightly. Spread an even layer of the raspberry jam over the pastry in the tin; cover with the prepared mixture. Put in a hot oven and bake for 20 minutes Allow to get cold, then coat the top with a little icing made with icing sugar and a . tablespoonful of water. To make the. icing : Put the sugar into a small basin.' mix to a na.ste with the water and heat it verv gently until it is inst warm. Arid. a spot or two of flavouring, pour the icing over the tart and decorate with 4 glace cherries cut into tiny pieces. Chocolate sauce: Two level tonspoonsful cornflour, 2 teaspoonsful cocoa, J- pint milk, 2 tablespoonsful sugar. a few drops of vanilla essence. Mix the cornflour and cocoa smoothly with a little milk. Boil the milk and ponr cm to the mixture, stir well. Return the saucepan, bring to the boil, add the sugar, stir, then cook for 8 ni'iiutes, stirring continually. Slir in the vanilla and it'is ready to serve with the pudding. HEALTH.

Cuts ami grazes.—The most common minor accidents are cuts, grazes and punctures, all of which imply a breakdown in the normal barriers against germ infection. Small punctures are more dangerous than glazes, because germs can lie hidden in the depths and are more inaccessible to the action of cleansing and disinfectant agencies. The first thing to do with- any wound, no matter how apparently trivial, is to clean and disinfect it. There is a good deal of misinformation about the relative value-s of antiseptics. Plain kitchen soap is, in itself, an excellent antiseptic. Wash not only the wound but the surrounding skin. Be careful that the flow from the surrounding skin does not contaminate the wound. The best method is to cover the wound with a swab of clean cottonwool, to wash the surrounding skin away fivni the wound, and finally to wash the wound itself. Tincture of iodine is the most effective of the common antiseptics. Any of the modern dye types of antiseptics are extremely effective.

Mcrcurochrome in 1 per cent, solution is a splendid addition to the household medicine chest. After washing and treating with an effective antiseptic, the wound should be covered with a sterile or clean pad and bandage. It should be remembered that a handkerchief as it comes from the laundry is practically sterile in its inner folds, and makes a good dressing. If the wound has been received in a stable or is contaminate:! with garden soil, it is safer to give an injection of anti-tetanic serum, especially if the wound is of the punctured variety. Serious complications and even death have been known to follow a minute 'puncture by a thorn or pin, but these infections are rare.