OF INTEREST TO WOMEN

Nelson Evening Mail, Volume LXIX, 1 February 1936, Page 10

OF INTEREST TO WOMEN

SMART SUITS

CLQTHE-3 FOR THE OLDER WOMAN (111 ACEFUL LACE Some of tho dress displays I have at(ended recently have rather ignored tl;e claims of the woman in the forties who. although probably not now blessed with the siim silhouette of the twenties, still has a good (igure which needs to be set off by good clothes. X.o wenmn likes to he introduced to models labelled ‘'out size. ’ Indeed, few- require such models in tnese days of expertly cut foundation garments and"healthy “physical jerks which call muscle control into play and so maintain a slender outline. Xor does she care to be too definitely described as a “mqtrou” and handed out garments which accord with matronly ideas of 2d years ago. Then, women were eontent enough, at the iijie of 40 or thereabouts, to retire into the background, don “suitable” clothes and more or less resign themselves to the lite of the onlooker. Now, the lyumau approaching middle age is as interesting, as wide awake and as keen for pleasure as is her daughter. Moreover she does not feel bound to creep quietly about in

drab/ bhintergstiiyg dresses which musC be depressing to wear as they are to look at.

So coytgin gp-to-da-te dresmakers, full qf a l tiiiiira,tfi , wv for tip? spirit of modej'u middle-age,. have devised gowns and suits which express that spirit while nut making their clients look ridiculous as. “mutton, dressed, as iamb* SILK SUITS For ordinary day wear one clever person suggests nest lijtlfle suits as a variation on dresses. Her reason is an excellent one. Most frocks nowadays have, the waitsjipg. definitely iparked by a belt which, to. be, smart, must be fairly tight. A,nd this is where the developed figure of tlie older woman will rarely admit of tightness without showing awkward thic-kvufss above and below/ The suit, on the other hand, very kindly disguises any inclination to heaviness. The, skirt is cut for freedom, though still trim. The jacket, although it may have a suggcstoii of “fitting” at the back iff the waist, is straight in front and gives the effect of a long, slim line. In fact the coat need ■ not be “nipped in” at all. but. cut in frankly cardigan style, as are most of those seen in an attractive collection a few days ago.

Climatic conditions naturally decide the materials chosen for such suits,. ,Silks of various weights are used, !i s ocially engaging model being made of trimly ribbed crepe. Silk marocain, too, is a good choice, but taffetas, al-' though it is shown. a j good deaff, is not very practical if much hard wea,v is required. Hull satin, was chosen by a woman who wanted w hat slur described, as an ‘'every day? dross. It was nigger brown—the model copied, bv the way, was black—and two blouses went-with, L—i ne deep ivory crepe with a lieat nigger brown, tie; the other, more dressy, coffee coloured' georgette with g pleated jabojt. For wear at dinner time., alsp, the suit is frequently chosen, by way of change from the'" dinner gown IWO pgr. Since the Parisienne lias approved the idea, the English,wpiniin, has taken it up to some extent and ip'finding; it good-. Black is bpst. fo.r the evening coat and skirt and the blouse must he very immaculately white. The smartness of the black' and white outfit can only. be. realised when if ba,s been seep on a woman of the right type.

QUESTION OF HATS Probably women in the forties make more errors in choosing hats than anything else. It must be admitted that hats at the moment are somewhat difficult, but there are always mode's, even in the most dashing collections, which are as becoming as they arc good style. Unless the hair is really prettv and, constantly cared for, shapes w hich do little more, than cover the. crown, of the. fiead should be avoided- styles like .the “postman hat,” the “Cossack rap/ the “Abyssinian helmet’' and so on, arc. better left to .the yeppgqr sgt whose audacity can carry them off. I. like brimmed hats for older woman 1 because they are move kindly. I, like little veils, too, because they have a softening effect on the face. For important daytime “occasions” and for iestauraut wear in the evening, there are lovely models with quite deep brims, sojiio of them trimmed' with, leathers,so-pie wit)} velvet flowers, some merely with bauds of ribbon or velvet. Given the right tilt, and wopn wi,t,l?. tbfi. right suit or frock, such a hat enables, its mvner to sail triumphantly through any kind; of, social gathering, feeling and looking her best. Mention of the Word “sail,” by the

way. reminds me of one. pitfall into whit'll many women stray. Xo one —not

.•veil tin* youngest girl—ran ‘‘sail’’ throiigii life unless, her shoes are comfortable. And, while younger folk niay he able to wear very high pointed heels witli impunity, older people can not. There is too often an ugly wobbling of the ankles, a crick over at the sides, a pitched forward gait—rnd any one of these faults can completely ruin the most expensive and rNc’usive on,tilt. Choose shoes tor comfort as well as for smartness, be sure that there is ample space for flic feet to move comfortably, and let the heels he onlv moderately high. 'I lie latest a'c roved models have very low heels, oil the American principle, so comfort spells fashion in lliis case. LACE ALLURE When gowns for really smart evening parties and dances are in question, several designers suggest lace. Xo.t necessarily biaek laee, nor grey, nor one of the “elderly’’ shades previously regarded as suitable for women of middle age. One house has some lovely models in the violet and purple tones, the real parma violet tint is seen in a dress which is made more attractive still with a huge cluster of white velvet violets and green leaves. English violet is another shade in vogue, and there arc many purples, both light and dark, as well as most of the berry tones. Although white is trying unless the complexion is especially gortd and the hair more than usually well dressed, there are “off-white” shades which are excellent. Beige is inclined to make the skin look rather muddy, so is not a good choice. Brown, too, may prove difficult, but a certain soft coral shade should prove becoming, especially to the woman who has grey hair. Blue is a little hard, unless it be the fashionable’“night”’shade which, again, is ideal for the grey-haired lady. It goes without saying that one evening gown, at least, will he black. And the choice of materials is large -since, everything, from velvet to chiffon, is produced in black nowadays. — Diana. Dane. GLYCERINE IS USEFUL Probably many people arc unaware of the large number of uses to which glycerine can be put. It is especially useful to soothe roughened hands. Applied alone, it may be too strong, but mixed with equal parts of rose-water or plain water it keeps the hands white and soft. Glycerine is also excellent for keeping the l’eet cool and comfortable. They should be rubbed with it and then dusted with borax.

If slices are to be put away for a time, rub them over with glycerine first. It keeps the leather soft and pliable, and prevents cracking. Even stout walking shoes will benefit from the treatment. Apply the glycerine with a soft cluster. For shoes that are in wear it is most useful, too, especially if they are damp. Rubbed well with glycerine, the leather will not get stiff.

IX THE WASH-TUB Use glycerine for softening vVater in which white flannels are to be washed, adding two teaspoonsful to a gallon. It is of great help in removing stains. Tea-stains, for example, can be taken- out of table linen and from fragile materials, such as ninon. Apply the glycerine and leave it to soak for a minute or two. Then rinse iir soft .water', but do not rub if the article is very delicate. If a satin is unusually obstinate, Warm glycerine will often improve matters. Afterwards ' wash Hie article carefully with warm water and soap. 'Vy'heu jam-making, a teaspoonful of glycerine to each pound of fruit will Pot only sweeten but also help the preserve to “keep.” It can be used when cake-making, too, a teaspoonful to each pound of flour helping to make the cakes light. If apples are gently rubbed with a Jittl.e ’glycerine and stored away so jtlifey/lo not touch each other, they will keep, excellently. The keeping qualities 1 of eggs are likewise improved by tlie n.se of.glycerine. Smear them with it and store away, small ends uppermost. New laid figgs are essential for this purpose. A' v ' PARTY SWEETS SWEETMEAT GINGEKBREU NUTS Put two pound# bff.black treacle into ia lai;ge .:basd)!. ''Melt C 4 -;half a pound of [fresh butter aiidPpour it over the [treacle, beating well Arid three-[-quarters of an ounce of best pounded ginger, two ounces of chopped pro-, (served lemon and orange peel two -ounces of chopped preserved angelica, [one ounce of pounded coriander seed jiand one and a half ounces , of ground 'carraway seed. Mix well together. Break in two eggs, yolks and whites together, and mix in as much flour as will form a fine paste. Cut the “nuts” with a wineglass or tumbler, • put them on a tin and bake in a t rather brisk oven.

FUDGE Cue dessertspoonful of chocolate powder, 2 Cupsful of ca,stor sugar, J cupful of milk, lot of butter and some vanilla essence. Boil the ingredients together till the fudge will set when

dropped into cold water. Remove horn the fire and beat with a wooden spoon till nearly cold. The mixture should then be very creamy. Pour on to a buttered tin to set and cut into tnney shapes when cold. It: is important to beat the mixture- thoroughly, as it candies if not beaten long enough. MARROXS GRACES Chestnuts, 111) of loaf sugar, 1 gill of witter and a little vanille essence. Peel the chestnuts and boil them for a few minutes till the inner skins come off easily. Thun boil them gently till they ure soft, but not broken. Make a thick syrup from the sugar, water and vanilla essence. Put the boiled cliest-

nuts in a stew pail, cover them with the syrup and boil for some minutes. Take them, out of the syrup, re-boil this till it thickens, then replace the chestnuts. When well coated, take them out and drain on a sieve.

KITCHEN CORNER

TESTED RECIPES Almond Fingers Ingredients: Alb of Hour, lib of butter, 2oz castor sugar, 1 egg, -I or f> tablespoons of icing sugar. Method: Beat butter ancl castor sugar to a cream, add yolk of egg and beat well, then add flour. Mix with the hand, paste must lie very stiff. Roll out thin. Add icing sugar to whipped white of egg. Spread on the paste, and sprinkle with chopped almonds. Cut into fingers, bake in moderate oven. Peach Pie This emergency dessert is delicious. Put a pic funnel in a round pyrex picdish ancl fill dish with sliced peaches. .Arrange on top ancl in a circle, ancl then an outer circle of butter puff biscuits, each one overlapping slightly. Sprinkle with castor sugar and send to table with whipped or plain cream. Strawberry and Apricot Conserve Three pound strawberries, lib fresh apricots, 31b sugar. Grease preserving pan thoroughly. Prepare ancl weigh out sound fruit. Place in pan with two breakfast cups of water. This is sufficient water to prevent the fruit catching, and the strawberries provide enough juice otherwise. Boil slowly until the fruit is quite soft, stirring well with wooden spoon. Then add sugar ancl boil for three-quarters of an hour, stirring frequently. It is wise to have an asbestos mat under the pan as an extra safeguard against burning. Bottle, and seal when cold. Prune Pickles Wash 21b of prunes, prick with a fork, and leave to soak overnight in cold water. Strain water off, and put the prunes iu large jar. Xow boil to,gather one pint ancl a-lialf of vinegar, do/, sugar and loz chillies. Allow this to cool, then pour over the prunes and leave five days before using. This is delicious with cold meat, is very easily prepared, ancl can be bought at any season of the year. Ganges Ghutney Two pounds apples or plums, 21b tomatoes, lib onions, lib raisins, 11b brown sugar, Alb peel, jib ground ginger, one teaspoonful cayenne, two tablespoons curry powder, one leaspoonful cloves. Cut lip fine, add one and a-lialf quarts vinegar, ancl boil for | three-quarters of an hour to an hour.

Chutney Sauce One dozen sour apples, one dozen ripe tomatoes, l : lb brown sugar, fib mustard, Jl.b onions, three pints vinegar, lib seeded raisins, loz cloves. Cook all together to a pulp and put sauce through a collander. Calcutta Chutney

Thirteen ripe tomatoes, 1.3 sour ; pies, lib brown sugar, Jib onions, raisins, one-quarter of a teaspoon ground ginger, half a teaspoon cayenne, Jib salt, three pints vipeg

Boil apples, tomatoes, and vinegar to a pulp, add onions chopped fine, mix in seasoning, and boil lor one hour. Baked Tomato Pic ( ill tomatoes in halves anil place into a greased baking dish. Lilt an onion into thin slices and place a layer of tomato, onion and a good sprinkling of stale 1 breadcrumbs. Dot pieces of sweet dripping or butter, and continue until dish is full. Sprinkle with pepper and salt to taste. Cover the top Ijheially with breadcrumbs, and add a liberal grating of any stale cheese. Cook for 20 minutes in fairly licit oven to allow onions to sotteii. Cheese Scones One breakfast cup flour, small half cup grated cheese. 1 teaspoon baking powder, pinch of salt and milk to mix. Sieve dry ingredients and add cheese. Mix with milk to a soft dough and •hake in a moderate oven. Mushroom, Beefsteak and Kidney Pie Two pounds beefsteak, 2 sheep kidneys, (i to S mushrooms. 1 tablespoon (lour. 1 egg yolk, salt and pepper. Alb flaky pastry. Cut steak into small pieces and kidneys in jin sliees. roll in llour. place in pie-dish ancl season to taste. Pour boiling water over the meat till the dish is three-quarters full, cover with an inverted pie-dish and simmer in oven IA hours. When cooked allow to cool ancl add mushrooms (peeled ancl prepared). Place pie-funnel in centre ot the dish, cover with flaky pastry ancl hake A hour in moderate oven. Home-made Sausages One pound beef steak, I teaspoonful sa !t, Alb white bread, A teaspoonful pepper, jib Slireddo beef suet, (i or S sage leaves, A teaspoonful mace. 1 cup water. Method:. Mince the beef steak with its edging of fat, then the bread. Then put tin; steak, bread, sage leaves, ami seasoning through the mincer twice. Add the suet. Roll into sausage shapes clipped in Hour, and fry, anil the result wil lie delicious. Eggs and Green Peas Ingredients: Three or tour eggs, cup boiled peas, seasoning. 1A- tablespoons cream or stock. Method: Beat the eggs slightly, add the cream, pepper ancl salt: add the peas. Stir all over the fire till it thickens. Serve oil hot, buttered toast. Vegetable Loaf Ingredients: Half cup cooked green peas, A clip cooked beans. A cup cooked carrots (chopped), 1A cups milk, 1A cups breadcrumbs, A teaspoon salt, pepper and 1 egg. Method: Rub peas through a sieve, chop the beans into small pieces, and mix tlie vegetables together. Beat egg and add also the milk, crumbs, ancl salt and pepper. Look in a greased baking dish in a moderate oven till firm. Mustard Pickle One quarl cucumbers (small), four green peppers, one quart sliced green tomatoes, Alb ground mustard, one quart small onions, three tablespoons flour, one quart French beans, one tablespoon tumeric, one cauliflower (divided), half tablespoon curry powder, two quarts vinegar, Alb sugar. Soak vegetables for 24 hours in a weak brine. Drain and steam the vegetables until tender, but not soft. Mix the flour ancl other ingredients with enough vinegar to make a smooth paste.. Acid the rest of the vinegar ancl boil until it thickens anil is smooth. 'I hen add the vegetables and cook till heated through. Bottle, cork ancl seal.

To Preserve Figs Make a syrup by boiling half a pound of sugar to each pint of water. Drop in the peeled figs (or cut off the thick stalk and prick the fruit) and Milliner for three-quarters of an hour. The syrup should be flavoured with ginger or any other desired flavouring. Allow the fruit to remain until cold. Pack into preserving jars, fill up with strained syrup and sterilise 30 minutes. Then overflow and seal. Apple Jelly from Windfalls Wash and cut up the apples without peeling or coring them, after removing all the damaged parts. Put them into the pan with just enough water to cover. Boil until the apples arc reduced to pulp, then pour into a jelly bag, hang in a convenient place over a bowl and let it drain all night. Measure the juice and allow Jib sugar to a pint of juice. Boil very briskly for 15 minutes, when it should- set if tried in a. saucer. Pot and tie down. Peach Chutney Six pounds firm peaches weighed after cut up and stoned, 211) green apples, three pint's vinegar, 21b green tomatoes, three tablespoons salt, 21b onions, one tablespoon cloves, 21b brown sugar, one teaspoon cayenne, Jib raisins, one teaspoon ground alls pice. three teaspoons ground ginger. Wash and wipe peaches, apples and tomatoes and cut them and onions in pieces not too small. Chop raisins. Put all ingredients, except sugar, into ail enamel preserving pan and bring to the boil. Then add sugar and boil for three hours, using a wooden spoon to stir with. Put into jars and cover when cold.

HOUSEHOLD HINTS

THINGS USEFUL TO KNOW Honey Cures Stings Smear some honey over the injured part and the effect is wonderful; keep honey applied till all irritation Inis ceased. Honey allays the pain of any sting, including gnats or mosquitoes, and some should always be kept in the house. Storing Summer Scents Pot-pourri is fashionable again, and countless modern housewives, following the example of their grandmothers, are filling jars with the fragrant stuff to place about their rooms. Gardens just now are at the height of their beauty; and it is a delightful idea to garner their fragrance to cheer us throuvii floweflcss winter days.

Pot-pourri is quite simple to make. Pose petals, especially the ( scented kinds, arc the main ingredient, of course, but any other sweet-smelling flowers, such as musk, mignonette, stocks, verbena, and carnations can be dried and added to them. Then, when the lavender harvest conics, some spikes can be dried and put. in as well. Lemon thyme and a sprig or two of mint could also be included.

Gather the petals early in the day when their scent is at its best, and

spread them on a tray to dry in the sun. Turn them over continually to make sure that all moisture has dried out of them, for the great secret ill successful pot-pourri lies in the drying.

Buv a large tin of bay salt irom vour grocer or chemist, then wash and drv thoroughly a glass jar—a jam jar will answer the purpose admirably. Scatter a little of the salt in the bottom of the jar and over it a layer ol petals. Repeat this process until the inr is full, the last layer being of bay salt. Then tie a piece, of oil paper or | arcdiluent over the top to exclude the ah', and leave to .-laud for three weeks. To complete the pov-pi urri, mix wol together tw.i c.ur.ics ut powdered (srri* loot', u <{iiart.iT o! u oniiui.’ <*aua r»f ground cinnamon, allspice* inaca.

a id cloves, and a hamlful of dried lavender. Turn out the ilower petals ;U ul stir them thoroughly into this mixture, then put the whole lot back into a tightly-closed jar with a few drops of cedar wood, mm-k, or rose oil.

l a: t ly. pour into the jar ail ounce of lavender water, ('lose the jar firmly, leave' for a week, and the pot-pourri will tin'll he ready for use.

A howl of this pot-pourri placed in a drawing room will impart a delicate delicious fragrance to the entire nom. subtly reminiscent of an old-world garden.

When tying down covers on jams, .pickles and jellies, always remember to wet the slrug. This will prevent Them from slipping, and. when dry, the string will tighten.

To freshen a black velour hat, hold it iu the' steam of a tast-boiling kettle. Care should be taken not to grasp the hat by the brim, otherwise fingermarksWill slmw. Dry on a perfectly flat surface.

]f• mustard for the fable is mixed with salad oil, it is greatly improved.

A few pieces of camphor put into the drawer in which silver is kept will prevent tlie latter from becoming tarnished.

It is difficult to turn out. sponge cakes without breaking them. Immediately on removal from the oven place the tins on a wet cloth for a j„w minutes. This makes the cake contract, loosening it from tlie tin.