NOTES FOR WOMEN.

Otago Daily Times, Issue 20501, 31 August 1928, Page 15

NOTES FOR WOMEN.

By f»Hnaica.

(Continued from page 14-)

BEAUTY BATHS!

Ag no two people are exactly alike there are no hard and fast rules to be laid down as to bathing, but one word of warning ie necessary, and that as: Beware or baths that are too hot. It is a fact that hot baths make you over-sensitive and inclined to take colds and chills easily; also beware of them if you are inclined to be constipated. Over and over again doctors prescribe hot baths to cure colic and cold baths for constipation. Thera’s something delightfully soothing in allowing oneself to /oak in a moderately hot bath; yet if. it be too hot we must remember that it is relaxing and softens not only our skin but us altogether, serving to break down our reserve force, bo that we find ourselves tor ever catching colds. „ , . ~ Hot baths to be really beneficial should on no account be indulged in too frequently, and should be followed by a cold douche, as this closes the pores and thus prevents chills. , , In the case of a chill or cold a hot bath will work wonders if taken in the early stages. By raising the temperature of the body it quickly expels the germs which have settled in our system. Its good may be further reinforced by taking a hot drink at the same time. tip to the moment we have all associated mustard baths with colds and tired feet: but now beauty specialists are loud in their praises, declaring that a mustard bath taken daily is quite one of the most important factors when acne is the trouble, especially if the skin is at ail inflamed. Also let me let you into the secret—mustard baths are just ideal for those troubled with a very greasy skin. If you happen to be a busy housewife you will appreciate the fact that mustard, by some strange coincidence, when dissolved in water, allows no soapsuds or dirt to adhere to the sides of the bath. Bath salts we all realise are most invigorating, but suppose you have arranged to have a nice bath, and to your horror discover at the last moment there iS not one scented crystal left in the jar. Should this be your unhappy fate, please remember that if one teaspoonful of benzoin (simple tincture, please!) is added to the Water your fondest hopes will most certainly be fulfilled. Benzoin being an astringent is most invigorating. Have you ever indulged in a refreshing pine bath? This soiihds both luxurious and extravagant, yet it isn't really, because you can make yourself a lovely two pound jar of bath crystals for quite a small sum. Buy from your chemist two pounds of soda crystals and then spray them with

Jos of eau de Cologne Joz of lavender water 2 teaspoonfuls of oil of pine 10 drops of terebene. Stir all into the soda and bottle lor use.

Just a few words to those who are inclined to be a little too keen on Turkish baths. The beauty salons report a veritable epidemic of enlarged pores and sagging muscles which they attribute to the vapour bath craze.

HOW TO REMOVE STAINS FROM CHINA.

Stains on water bottles, flower vases, or decanters may he removed by soaking the articles in warm water to which small quantities of vinegar atid salt have been added. Small pieces of eggshell are good for dislodging stains in a narrow-necked article of glass, china, or earthenware. The aperture should'then ha stopped, and the vessel rigorously shaken (states an exchange). Cut-glass or other objects with an uneven surface, such as lemon squeezers, fruit dishes, etc., are best cleaned with the aid of a soft nail brush. A' few drops of ammonia in the washing water are a great help. Stains on china may be removed by the application of a rag soaked in ammonia. To prevent mildew on good china which is Titered -inr ir damp cupboard, the pieces should be separately wrapped In paper. However, if this preparation has not been taken and mildew has appeared, the disfiguring spots can easily be removed With fietroleum jelly. It helps if the china is aid out in the sunshine for a few hours after the grease has been applied. Glassware is best washed in warm, soapy water, then rinsed well in cold, to which has been added a little blue, or, if this is not _ handy, vinegar. Leave the glass to drain, then dry and polish with soft cloths, specially reserved for the purpose. This ensures a lustrous and finished appearance on the glass.

EGGS IN THE DAILY DIET

With eggs so abundant as they are just now no excuse is necessary for again returning to the subject of bow best to take advantage of this very valuable form of food. During winter the free use of eggs might be regarded as of the nature of an extravagance, but such a charge cannot apply in the spring, time, and so we can afford to make Some dishes a little richer than Usual. This week accordingly there are given a series oi: dishes in each of which two or three eggs are used; and the recipes given will serve to show how valuable eggs are in the making of sweets, savouries, and cakes. This is a very trying time of the year, and no effort should be spared to make the family hill of fare as interesting and as varied as possible. LEMON PIE.

Make short crust pastry with Jib of flour, Jib of butter, half a teaspoonful of baking powder, a few drops of lemon juice, and a very little cold water. Crumble the butter into the flour, add baking powder, and make into a stiff paste with lemon juice and water, Knead and roll out thinly, line and decoifate a mediumsized ashet and brush the edges with egg. Prick the bottom of the pastry with a fork. Beat to a cream a tablespoonful of butter with a teacupful of fine sugar. Separate the whites from the yolks of three eggs and drop in the yolks to the cream one at a time, beating each out of sight. Mix a level tablespoonful of cornflour with , a tablespoonful of water and mix this in with the rind and juice of a lemon. Add a small teacupful of boiling water. Pour the mixture on to the prepared pastry, and bake in a moderate oven until the centre is brown and set. Beat the whites to a stiff froth, and gradually add to them two full tablespoonfuls of castor sugar. Spread this roughly on top of custard and return to oven to firm the meringue.

LEMON HONEY,

Melt in a saucepan 2oa of butter and add Jib of sugar, the grated rind and juice of a lemon, and .three well-beaten eggs. Stir until the mixture reaches boiling point and begins to thicken. Put : nto small jars. SAVOURY CUSTARD.

Put a layer of stewed mince at the foot of a pie dish and on top of this a layer of well-boiled whole rice. Make a custard with three eggs, two teacupfuls of milk, a grate of nutmeg, also pepper and salt. Pour the custard over the contents of the pie dish. Bake in a very moderate oven until the custard sets. FRENCH PANCAKES.

Beat to a cream 2oz of castor sugar with 2oz of buttec. Separate the whites from the yolks of two eggs, and add the latter to the cream, beating well. Now mix in 2oz of flour. Slightly warm half a pint of milk (lukewarm) and beat it into the mixture. Beat the whites to a stiff froth and fold these in gently. Have some buttered saucers, divide the mixture amongst them, and bake in a hot oven for about a quarter of an hour. Serve piled up high in a dish, with a layer of strawberry or other jam between each. Garnish with sliced lemon.