FASHIONS IN CONGO

Nelson Evening Mail, Volume LXXI, 18 November 1937, Page 15

FASHIONS IN CONGO

NATIVES LOVE MAKE-UP

“If we missionaries in the Belgian Congo did not struggle hard against tire custom of make-up, the native girls would be all covered with paint and powder,” said Mrs. A. B. Palmer, who recently returned on furlough after a long period of service in the Congo. Since Mrs. Palmer went to the Belgian Congo more than 25 years ago she has seen a tremendous change in the country and the customs of the Bantu natives. Twenty-five years ago they wore no clothes but now they are very keen to wear all the latest European costumes they can get. “We discourage any forms of overdress among the girls and prefer that they wear simple frocks,’’ said Mrs. Palmer. “The native boys are just as conceited,” she added. Recently, an enterprising Portuguese introduced new brass covers for teeth. Now the native boys forego two months’ salary in order to purchase this brass covering, which they think resembles a gold tooth. “Another problem which confronts missionaries there is polygamy, though this ts fast dying out. It would not have been so difficult for the young people were it not for their parents, whose family honour depended on the number of wives they had. “One chief whom 1 know lias 30 wives, but his son is a monogamist. “The Belgian Congo is a very different place to-day from the Belgian Congo we knew 25 years ago. Now it is customary to have a bi-weekly air service and to make a journey to England in four days. In the past it took my husband and me eight weeks to make the same journey.”

Squab Pie. Clean and prepare the required number of young pigeons (squabs), place them in a deep pie dish with a little water, and add layers of peeled and sliced apples, fat mutton, sliced onions a few currants and a teaspoonful or sc of sugar. Cover with short pastry and bake in a moderate oven for about two hours. Splits (Scones). Sieve one pound of Hour into a basin with a pinch of salt, add half a pint ol hike warm milk and half an ounce each of castor sugar and yeast creamed together. Pour in an ounce of melted