OF IMTEREST TO WOMEN

Nelson Evening Mail, Volume LXVI, 18 June 1932, Page 9

OF IMTEREST TO WOMEN

KNITTED HATS AND JUMPERS

NEW “JEWELLERY” All the hats of the shapes we have thought and talked about are out of the picture now. Instead, there are little hats of knitted or crocheted wool and chenille. One big designer has introduced them, and everyone is wearing. them. Perhaps you will say: “They are not new, we have already had them.” But these are new, for they are shaped. One side of the hat is straight and plain, and the other side is much deeper and folded up on the crown in .a boat shape. Also, no hat is in one colour only; all are In at least two, many in several. The smartest are in brown wool and white chenille, to wear with brown clothes; others are in brown and coral, blue and black, rose and puce, and so on, the lighter colour chenille, and the darker wool. Such a hat is trimmed with a little tuft of feathers, in the shape of a shaving brush, which stands upright at the back. The smart little hats are worn all day, and for mornings very chic pullovers are -made in the same colours. The pullover is quite square —just two squares knitted and stitched together, with spaces left for the arms. The neckline can be worked in a V or in a square, and there are no sleeves. A belt of. kid or patent leather to match is Worn round the waist. These

square pullovers a' - e delightful to wear over thin frocks, silk blouses and skirts, or, in warm places, with wellcut skirts alone. QUAINT COSTUME JEWELLEKY Attractive but very curious necklaces and bracelets./are made to wear •with thin tweed frocks, or'with jumpers and skirts. There are varnished ehesnuts strung together on silk cord, with large silver or gold metal beads In between. Nutmegs are strung in the same way, with brightly coloured china or glass beads interspersed with knots in the cord. Other necklets and bracelets ar c made of dozens and dozen so f snuj.ll silver discs, with holes bored in the centres; they are strung, jyvith beads—an inch of discs, a bead, another inch of discs, a bead, and so on. v One necklace, worn with a frock of

black and yellow spotted jersey, was frf woven black silk cord, thin at the back, broad in front. The front was decorated with yellow beads, flat and as large as farthings, hung from the cord on tiny silver hooks. Tiny littie glass fruit —lemons with minute green leaves, oranges with leaves, and strawberries —are used to make necklets, and sometimes all the fruits are massed together. These ornaments are very new and pretty. —Lucienne Gui. MY LADY IN THE KITCHEN GINGERBREAD FOR CANDLEMAS 1 DAY My lady had a mind to make gingerbread ready for Candlemas Day. A young maid-of-honour had sent her the recipe for that excellent Leach gingerbread, which was served at Court and in most gentlemen’s houses at festivals. So she went to the kitchen all agog to try her skill at something new. First she chose three stale manchets (small loaves) of fine white wheat bread, and these she grated, then dried on a dish before the fire, turning them with a wooden spoon to prevent them

from colouring. Having sifted the grated and dried manchet through i fine sieve, she prepared her spices. ‘She took one ounce of ground ginger, one of cinnamon, one'of liquorice, and

one of aniseed, which she beat together, and heated at the fire before mixing them with the grated manchet. Adding half a pound of fine sugar to the whole, she turned the mixture into a galley pot, stirred in gradually a quart of claret wine, then boiled the gingerbread carefully, stirring nearly all the time.

As the sweet perfume of the spices floated round her, she thought of Candlemas Day, and her lord tossing on the Narrow Seas waiting for the Spaniards. She sighed, and made up her mind that after she had been to church for the blessing of the candles she would shut herself up in her room with her waiting maid, and try the old Candlemas charm to see: if her lord would return safely to her. • Aye, she would creep out and get clay from tho church yard; this she would shape into a cake, in it she would stick twelve candles, arid to each candle she would give the name of a person she knew, including that of her lord. Then ehe kneel and pray most de-voutly,-:,ana the candle which went out first would indicate the person who would die first. Oh, if her lord’s candle kept alight to the end, he would return cafe and. sound! Seeing that the gingerbread had now become a .firm, stiff paste, she turned it out of the galley pot on to the wooden table, and when she was able to handle it she drove it thin with a rolling pin. Then she dusted her pretty moulds of little beasts and fruit with a mixture of powdered ginger, cinnamon, and liquorice, pressed the gingerbread into these, and trimmed the edges carefully. When they were quite dry, she would turn them "out of the moulds, grace them with a little liquid gold put on with a feather, and box them till Candlemas.

“They look most' excellent,” laugh,ed her ladyship. “There is nothing like baking 'to rid a body of the melancholy!”—M.L.T. i ' “HOLIDAYS” IN INDIA WHEN THE MEMSAHIB HAS TO WORK Women who realise sadly that there is little rest for the housewife when the family rents a'furnished holiday house may be surprised to learn that mothers in India 1 have the same experience, despite the general belief that they lead an entirely lazy life. Leisured existence ends when the hot weather sets in, and the family moves to the hills. It is difficult to find hotel managers who will allow the. mother to supervise the preparation of

her children’s food, arid the alternative is to take a furnished bungalow. Hills stations are often more primitive than places on the plains, and the house may be built of a kind of sandy mud which will not hold a tin tack to support pictures or curtains. Roofs of corrugated tin sheets leak in the slightest rainfall; fireplaces are simply recesses in the walls; firewood arrives in huge logs, usually wet—and the watcrriian never ceases to complain of his axe. His duty, besides chopping wood, is to fetch water from a tap which may be five hundred yards up the hill, and to heat the bathwater in old kerosene tins. English sanitation is rarely found, and the memsahib has to deal ynth the lowest sweeper class of servant, and to struggle against the perils of open drains allied to utter ignorance of cleanliness and hygiene. Uncouth servants cannot understand punctuality, and late baths mean late meals and trouble all day. It should be the butler’s duty to supervise the outside staff and keen things up to time, but the memsaliib’s own servants have to be left at home with the master of the house; in any case, they might be unaccustomed to work in a hills bungalow. The good servants in a. hills station are engaged permanently by residents all the year round, and the servants who come up for the season are usually seeking high pay but not seeking work! Thus it is not rare for the memsahib to be tied to the house, either supervising and forcing the servants to work, or actually doing household chores in far harder conditions than in England, while employing sonn seven servants at greater cost than in the plains!

A TWO-IN-ONE CHAIR A two-in-onc easy chair is ideal for the small room, as you get all the advantages of two different pieces of furniture in the space required for one. The chair has an upholstered stool front that goes flush against the front edge, as indicated in the upper sketch. Placed thus, the chair becomes a comfortable full-length lounge, restful and

delightful. In a moment the stool front can be pulled away, leaving the chair free, and providing an extra seat if' necessary. The cushion top can be removed from the stool, which will then form a useful coffee or tea-table, and the cushion will fit into the seat of the chair to give extra comfort there. A handy man or woman could quite easily make one of these chair-lounges from fin ordinary easy chair and a big ■wooden box. Be sure that the box just fits across the chair-front. It can either be covered all round with material to match the upholstery, or else you could enamel it some pretty shade to tone with the rest of the appointments. A flat cushion, like a- small mattress goes on top. To make this:

m?" - . cut two squares of hessian, the size ot the box-top with an inch extra all round for turnings, and join these together with a strip of material about three inches wide and long enough to go right round. Leave a small opening, and stuff the cushion very firmly and tightly with kapoe or similar filling—-wood-shavings are very satisfactory for the purpose. ‘Then cover this mattress with linen or cretonne to match the chair-cover, and place it oil top of Ihe prepared box. REAL “BARGAINS”—IF YOU DYE THEM Most women have had the experience of seeing wonderful bargains in colours which, being decidedly ugly, account for the cheapness of the clothes. Often the garments are very well cut, of normal size, and made of good quality material. But regretfully it is decided that the colours arc quite impossible. Actually, wrong-colour purchases can prove the best bargains if you are prepared to dye them. An eveningdress, for example, reduced from twelve guineas to three, is well worth the expenditure of another twelve shillings to have, it dyed black or any d.eep (not

necessarily dark) shade. Many women do not realise that the original light shade can be covered by a rich orange, jade, or any vivid colour as easily as by black or dark brown. Sometimes a “bargain” dress is. trimmed with the wrong shade.- If you have any artistic sense, you can visualise this same dress with trimmings in a better shade, and, with a little trouble, you can remove and dye them yourself. If there are insets of clashing colour which might shrink in dyeing, the better plan is to remove them and use them as a pattern for eutting out new pieces from material of the right colour.

The fashion for bright sports clothes has led many designers to produce multi-coloured woollen suits and pullovers that arc too garish for normal women to wear.- It is useful to know that thirty minutes in a bath of fairly dark grey dye will soften all the shades until they harmonise without losing the multi-coloured ( effect. All garments can be dyed well unless they are very dark or of cheap material. Georgette frock “bargains” should be large enough to allow for an inch or so of shrinkage.

Artificial silk bedspreads are frequently “given away” at sales when only a few unpopular colours remain, and Ihcsc are very simple for the amateur to dye. They should be spread outj to dry, as the colours may tend to sink to the lower edge if they are hung up.

NOTES FOR THE “NURSING BOOK” I ' j THE USEFUL LINSEED POULTICE Not everyone knows how (o make in a few minutes that invaluable remedy, the old-fashioned linseed poultice. Here is the best way: Have ready a board, two basins, a piece of soft old linen, a broad knife, a piece of oiled silk, a piece of thin soft muslin, and a flannel binder. Pour boiling water into both basins. Then into one stir a breakfastcupful of linseed meal, beating quickly all the time. When stiff enough, spread the poultice very quickly and evenly on the linen with the knife, moistening the knife in the hot water in the other basin, and putting a few drops over the poultice when finished, to prevent sticking. Lay the muslin over it, and turn the edges well over to prevent the linseed from coming out. Lay the poultice on the oiled silk, linen side downwards, then fold it over. Put it on a warm plate, and take it at once to the sickroom. Before applying, unroll the poultice, and try the heat.with the back of the hand; if bearable, it is not too hot. A poultice completely covered with oiled silk will remain hot for quite four hours. It must not be made too thick or dry, or it will be heavy and uncomfortable; and, in the case of pneumonia with high temperature, will increase the temperature. A light and wet poultice will do the opposite, by means of evaporation. Rub with hot olive oil the part to which the poultice is to be applied; and if it is tender from frequent poulticing, put layer of flannel between poultice and skin. When the oiled silk crumples up, place it in a basin of tepid water, gently pull it straight, wipe dry, and it is ready for future use. WHEN YOU FEEL EXHAUSTED Lie down in darkened room; close

The eyes, and rest for an hour or two. Take a fresh egg, beaten up in a little warm water, and sweetened to taste. This is the best known remedy for exhaustion. In a quarter of an hour, the whole of the egg thus taken turns to nourishment. If taken in milk, the egg becomes curdled. FOR INVALIDS Often doctors order milk wine for invalids. It may be made at home as follows: Take one quart of buttermilk, two quarts of sweet milk, four teaspoousful of sugar. Mix the buttermilk and sweet milk together, add the sugar, and stir till melted. Leave near the lire for twelve hours, covered with a cloth; then bottle. As it is an effervescing drink, the corks must be tied down, and the bottles kept on their sides. When a. bottle is opened, the contents should be used at once. THERE’S NOT MUCH FUN To be had out of money, if you have not good health. Make your body healthy before you try to increase your bank balance. To be got out of home life, unless your house echoes occasionally with the shouts of happy children. In life, if you think of nothing but, play. Make a hobby of your work, and you’ll really begin to live. In hitting a man when he’s down! Remember this when you start discussing some unfortunate person who lias offended against the rules of civilisation. To be got out of a visit to a theatre, if you have to sit alone, laugh alone, and go home alone afterwards. If you haven't anyone else, to go with, give a poor relation a.treat! In spending, if you don’t have to think of the cost, Don’t envy the individual who can say: “Yes, I’ll huvo that, and that, and that—send them along will you?” In gardening, if you give all tho nasty jobs to the handyman. When the flowers arc in bloom, surely it’s better to he able to say: “I did the garden all on my own!”

KITCHEN CORNER

SCONES FOR AFTERNOON TEAS Scones are always useful, and these arc some special ideas on the subject. Cheese Scopes Required: Quarter pound cheese. Rub through a grater 3 cups flour, 4 teaspoonfuls of baking powder, 1 teaspoonfnl of salt, cup of milk. Mix and sift materials, rub in baking powder and elieesc and milk gradually, toss out on floured hoard. Roll an inch thick ana cut, place on a baking tin, and put in oven 12 to 15 minutes. Can be eaten either hot or cold, split and buttered. Hot Potato Required: One pound boiled potatoes (floury). Mash them with loz of butter and a little salt, until free from lumps. Work in just enough flour to enable you to knead the mass into a smooth'workable dough. Plentifully flour the hoard, rolling-pin and hands, and roll out dough to quarter-inch thickness. Cut into rounds with tumbler; place these on floured oven sheet in hot oven. When underside is brown, turn; they are cooked in a few minutes. Spread with butter and serve very hot. Everyone likes them. Oatmeal . Quarter pound flour, quarter pound fine oatmeal, 1 teaspoonful castor sugar, half teaspoonful cream of tartar, loz butter, half teaspoonful bicarbonate soda, milk to mix. Bub the butter into the flour, add the oatmeal; sugar, soda and cream of tartar. Mix thoroughly. Then add enough milk to form a soft but not sticky dough. Roll out thinly, form into scones, and cook on a griddle six to eight minutes. Sour Milk Two breakfast cups of flour, 2oz lard, loz castor sugar, 2oz chopped raisins, 1

teaspoonful milk soured by adding juice of half lemon. Rub the lard into the flour, then add. sugar and currants; lastly soured milk; then make the mixture the consistency of pastry, roll out as for pastry, and cut into small rounds. Bake for 15 minutes in a moderate oven.

“LOBSTER CUTLETS ARE VERY MUCH APPRECIATED” SAYS MISS UNA CARTER Lobster cutlets are inexpensive and delicious made this way: Chop up the white meat of the lobster or crayfish, melt 1 level tablespoonful butter in' pan, add 1 rounded tablespoonful flour, stir till smooth, add -J)-cup water and beat until (he mixture leaves the sides of the pan. Then add lobster, salt, squeeze of lemon juice, pepper, etc. Spread on plate to cool, shape to represent- small cutlets, brush over with egg. coat with breadcrumbs and fry. A small piece of macaroni may be stuck into the narrow end of the cutlets to represent the bone. Garnish with fried parsley. Serve with Lea & Perrins sauce. “And,” says Miss Una Carter, “let me impress upon you the importance of using only Lea & perrins sauce. It is so rare and subtle a blend of seasonings mellowed ‘on the wood’ for several years before being bottled, the appetising bouquet cannot possibly bo achieved by any other ingredients.”

Wh eaten Meal : Two ounces flour, -to z w lien ten flour, Joz baking powder, loz sugar, quarter teaspoonful salt, Joz butter, about quarter pint milk. Mix the ingredients well together, rub in the butter lightly, and make into soft dough with the milk. Turn on a floured oven shelf, j form into a round, sltape with hands,; rub well with flour, cut down the centre j and across with a knife, but do not separate the pieces. Bake in a hot oven for 10 to 12 minutes. j Chocolate Cocoanut Ice I Ingredients: 111) lump sugar, -111) desiccated coconut, floz cocoa, 1J gills ' milk, vanilla flavouring. Method: Put the cocoa into a saucepan and mix to a smooth paste with some of the milk, then stir in the remainder. Add the sugar and put over a low gas until dissolved. Bring to the boil, stir in the coconut. aSicl boil for about 15 to 20 minutes, keeping it well stirred. Add 1 a few drops of vanilla, then pour into a J wet ti)i and spread over evenly. Leave ' until set, then turn out on to the other side and leave to dry. Cut into blocks and it is ready. Chocolate Sandwich Ingredients: Moz castor sugar, 1 egg, i vanilla flavouring, loz cocoa, loz butter ur margarine, jib flour, J teaspoonftil j cream of tartar, J flat teaspoonful j carbonate of soda, milk. Filling: : }ll> icing sugar, 2oz butter, vanilla flavouring. Method: Sieve the flour, cocoa, cream of tartar, and carbonate of soda together. Whisk the egg and sugar un til thick and creamy and free from dark streaks of egg. Put the margarine into a saucepan and warm it sufficiently to , melt it. Stir the flour into the egg j and sugar ancl mix all lightly together 1 with the melted margarine and a few drops of vanilla. Stir in about a spoonful of milk if required. Put into a greased sandwich tin and spread over evenly. Bake in a hot oven for about 10 minutes. When cooked, put on to a sieve and leave until cold. To make the lilling: Roll the lumps out of the sugar, then"ml) it through a fine sieve. Add Ihe blitter and heat both to a cream. Flavour with vanilla. Split open the sandwich, spread the prepared filling , over it, then put together again and dust with sieved icing sugar. Chocolate Lunch Cakes j Ingredients: -Jib flour, 1 good tea- | spoonful making powder, Goz sugar, | milk to mix, l joz cocoa, 4oz margarine, j 1 egg, few drops of vanilla flavouring. > Method: Mix the flour and cocoa to- j gether. Rub in the margarine until like ' fine breadcrumbs. Add the sugar and ]

baking powder and mix all together. Beat up the egg and add to the dry ingredients, with just a little milk and a few drops of vanilla. Mix all to lather a stiff consistency. Put into small greased cake tins and hake in a hot oven for about 15 to 20 minutes. When cooked remove from the tins, and while warm dust well with castor sugar.

HOUSEHOLD HINTS'

THINGS USEFUL TO KNOW TO CLEAN GLOVES To dry-clean suede gloves, mix together equal parts of finely powdered alum and fuller’s earth and rub the gloves well with this. Roll the gloves in white paper with the powder still on them, ancl leave for several hours. Then brush well to remove the powder, and give a final application of warm bran. TO STERILISE MILK JUGS Milk jugs should have a cleaning once a week. Place at the bottom off the jug a few small pieces of soda and pour on to them boiling water. Leave to stand until cold. Rinse with hot water until clear and give another rinsing with two or three grains of permanganate of potash dissolved in water. WHEN WASHING BLANKETS Before using new blankets it is advisable to soak them for a few hours in cold water to which a little ammonia has been added. •, Two tablespoonfuh of ammonia to every gallon of water is the right proportion. When washing blankets, knead ancl squeeze them in a glue solution. Dissolve half a pound of best bone ~ l ue in boiling water, then pour the solution into a large tubful of water, and mix well. Allow the blankets to remain in tlio solution for half an hour, then rinse them in several lots of clear water, adding a little blue to the last. Pass two or three times through a wringer, charging the fold each time, ancl hang in the open to dry Choose a fine, windy clay for blanket washing. If the ordinary method of washing blankets is preferred, acid a little glycerine to the final rinsing water. This prevents the blankets becoming hard. A teaspoonful of glycerine to each gallon of water is sufficient.

GENERAL

Tea stains may'be removed from linen with glycerine. Rub the stained portions with a soft rag dipped »n glycerine, and then wash in the ordinary way.

To prolong the life of scrubbing brushes, wash them occasionally in a strong solution of salt and watci, and dry in the open air. This process also tends to keep them sweet and cleau. A mincing machine that has become blunt can be sharpened by passing several small pieces of bath-brick through it. Before using the machine, pass some stale bread through to 'remove any bath-brick particles that may be clinging to the bearings. E"" sandwiches are improved if a little° dry mustard is sprinkled over them with the pepper and salt. There is no need to make the mustard in the ordinary way, as this is apt to make the sandwiches too moist. For achin< r , swoollen feet nothing i 5 more effective than slices of raw potato These should be rubbed over the soles of the feet night and morning and a dusting of boracic powder applied afterwards. White stains on a polished mahogany table caused by hot plates can be removed with a little spirit of camplio Apply very lightly with a soft cloth and then polish with a soft dustoi.