WOMEN’S NOTES.

Manawatu Standard, Volume LVIII, Issue 21, 22 December 1937, Page 12

WOMEN’S NOTES.

HEALTH. (By Miss Mary Tallis.) Thin Stockings.—One of the ill-effects ot thin stockings in winter is <i condition known by the rather frightening title of erythromelaigia. This is a painful red swelling of the shins and insteps. It is closely allied to chilblains, but is more painful. AVhen well developed it shows through silk stockings in an unsightly manner. There is considerable burning and itching, especially when the legs are warmed before a fire, and, in bad cases, the only relief is obtained by raising the legs on a chair or couch. The worst forms resemble the trench feet that were so dangerous and disabling during the late war. A secondary cause of this condition is prolonged exposure before a radiator or fire. The best treatment is prevention. It is silly as well as dangerous to wear thin shoes and stockings in cold, wet weather. If the condition should arise, attack it in the early stages by massage, woollen stockings, stout welted shoes, and avoidance of toasting before a fire. The feet and legs should be rubbed until thoroughly warm before going to bed, and it would be wise to repeat this rubbing with a change of stocking during the day.

| COOKING. The Bean Cake. —In many countries of Europe January 6 is known as the “Feast of the Bean,” and is in celebration of the Three Wise Men who followed the Star that led them to Bethlehem. Therefore, the Bean Cake is most appropriate’ for a children’s party held on or near that day. The bean cake is made thus. Ingredients: 9oz self-raising flour; 6oz butter; 3 new-laid eggs; 6oz soft brown sugar; ill) currents; 41b raisins; Jib sultanas; Jib mixed candied peel; ■} teaspoonful mixed spice; the grated rind of i-lemon; pinch of salt and a little milk for mixing. Prepare the fruit and slice up the candied peel. Grate the lemon and orange rind. Warm a howl, cream the butter and sugar in this, then beat in one egg at a time, adding flour alternately with the egg, and beating well. Lastly, add fruit, spices, candied peel, and grated rinds; stir well, but do not beat after the fruit has been added. The salt should have been mixed with the flour before any is added to the butter and sugar mixture. Last of all, if necessary, add a little milk, but the amount varies according to the size of the eggs. Usually about one gill of milk is sufficient. Finally, drop one bean into the cake before turning into a greasedpaper lined cake-tin. Bake in a moderate oven for two and a-half hours. When cold the cake may be covered • with almond paste and the icing left until later. With the use of funnels of varying sizes and an icing pump, one can work marvels in a short time, for fancy icing becomes simplicity itself then. However the cake is decorated, an endeavour should be made to surmount it with three little figures, either made of icing, or toys bought at a store. The child who gets the bean when the cake is cut is “Le Roy boit” of the party.

HOUSEKEEPING. Washing Up With Method. —At the very least tiie average housewife has the washing up to do three times a day, and there are few who can say they like the task. This is the way I go about it, and I think if you’ll try it you’ll find it the easiest method. After I have served a meal I pour a little cold water in all the saucepans, or, if there are greasy pans, wipe them round with some crumpled newspaper while they are still hot. This prevents food from hardening on them, which makes the pans difficult to clean. I also see that I have some space clear for the dirty dishes when I bring them out after a meal. When stacking up the crockery, I scrape all pieces on to one plate, and empty all slops into one dish. I then put the scraps into newspaper before placing them in the dustbin. Of course one needs plenty of hot water and some soap powder. Don’t forget some steel-wool for the pots and pans, or some scourer if you use fireproof glassware or earthenware. I [ always like to wash up the saucepans first. They take up a lot of room and are best out of the way. Then I swill out the washing up bowl and the sink and continue with the rest of the dishes. First of all I wash the glassware, then the silver, and after that the cutlery—keeping the knife handles out of the water. Lastly comes the ordinary crockery. I dry the cutlery, silver, and glass as soon as washed. To avoid smears on china., always swill with a little hot or cold clear water. AVhen washing teapots, always rinse the insides with clear water, too, letting it pour out of the spout so that the soap is rinsed away.