NOTES FOR WOMEN.

Otago Daily Times, Issue 20591, 14 December 1928, Page 17

NOTES FOR WOMEN.

B; PaiLLiDi. THE IMPORTANCE OF FOOT COMFORT. * What a number of strained and worried looks owe their origin to uncomfortable feet. It is all so unnecessary, too. Just because they are covered up, people leave their feet to fate in the form of shoes that pinch from being too small, or chafe for the opposite reason. But the feet have their revenge, and it is always a cruel one. Lined foreheads and tight-looking mouths tell a silent story, and that incorrect carriage caused by some foot defect, can be responsible for spinal and internal troubles is well known to doctors. Badly-fitting shoes are the beginning of everything, and it is up to the modern mother to see that her children are properly shod from the start. The perfect foot to-day is, except with babies, a rare discovery. It is not only rheumatism and gout that are the cause of enlarged big toe joints, Shoes as often as not are responsible. Inflammation can he reduced by painting the affected part with iodine,’ and a strap should be worn to strengthen, and support. Massage is good, too, in such a case. '

It is wise to go to a chiropodist when corns are very painful. They may be pressing on a nerve, in which case they cause untold agony. • He is quite one of the most wonderful people of his kind, and can give relief at once. Mapy a woman suffers greatly from swollen feet, due to a lot of standing or walking. On these occasions a shoe with a strap, ordinarily quite comfortable, will be almost impossible to fasten. Such swelling can be reduced by bathing the feet first in hot water and then cold. It and the leg should then be massaged witli toilet eau de Cologne, using both hands together and working upwards to the , oee ’ no t ess than stockings, should be frequently changed, and boracic powder sprinkled inside the latter. Always to dry between the toes very carefully is another important point, as disregard in this respect may lead to soft corns.

Easily tired feet can be relieved by the wearing of a. support. This, however, must not be bought at random. It needs 'to be fitted correctly by An expert. Vancosfe veins are a very common ailment to-day, and the aching they cause is most wearing to the nerves. A medical stocking has recently been invented that floes not contain rubber, yet has a flexible mesn._ This, besides giving amazing relief, is invisible under thin silk stockings, a point that carries considerable weight with all smart women.

ROSES FOR THE COMPLEXION,

The American woman spends a lot of time _ looking after her complexion, and she is an adept at concocting all sorts of creams and lotions. Here are two American recipes which can be made from the roses out of your own garden. The hrst is for rose water, which, especially when it is made from those deliciously fragrant 1 or damask roses, has a very whitening and softening effect upon the skin. ,

The process is quite a simple one, and there is no necessity to use freshly blown roses, as those which are just about to crop serve quite as well. Cover 21b. of rose petals (they, must be from scented roses) with cold, soft water and bring slowly to the boil. Allow to simmer for a few minutes and then strain. To increase the scent, a few drops of oil of geranium may be added. A little jug of freshly made rose water to Wash in is a delicate attention to pay an honoured guest. ROSE CREAM.

Rose cream is one of the best face creams, and it will keep at least a year. Melt 21b of. the best ■ fresh lard (salted lard is useless) in a large basin placed oyer a saucepan of boiling water. When is melted, put in 21b of scented roso petals, preferably red roses, and mix well in. Allow this fat to remain over' the saucepan of boiling’ water all day, stirring frequently. Then pass through a sieve. Next day melt the (at as before and add another pound of fresh rose petals. This process should be repeated three or four times. When strained through a sieve for the last time, pour the fat into small pots and cover with paper and tic down. If liked, add two drachms of oil of geranium. WHAT SHALL I SERVE WITH IT? When you are serving a dish you naturally want to be quite sure that you are doing it in the right way, as far as “accompaniments” are concerned. This point of “ accompaniments ” is one which is apt to bewilder those among us who wish to serve a dish and cannot be quite sure what goes with it. Here is a practical answer to the problem- Below we give the correct thing to serve with roast, boiled, fried, and stewed meats and entrees and puddings of every kind: — Steak Cutlets: Browned butter sauce, fried or grilled onions. Roast Mutton: Red currant jelly, onion sauce, or stewed cranberries. Roast Duck: Apple sauce, sage and onions. Roast Beef: Horseradish sauce, Yorkshire pudding, tomato sauce, roast pota toes. Roast- Pork: Applesauce, roast potatoes. v Roast Lamb: Mint sauce, currant jelly (new potatoes and green peas when possible). Serve each item separately. Roast Goose: Orange sauce. Roast Veal: Watercress eauqe. 1 Roast Chicken: Bread sauce, forcemeat bans, fried or grilled bacon, sausages. Roast Game: Bread sauce, fried crumbs (served separately), squares of toast soaked in dripping from the bird, sausages, bread sauce. Boiled Mutton: Caper sauce, onion sauce, parsley sauce. You may serve either one of these or all, so that your guests may make their carrots, boiled turnips. Boiled Beef: Boiled carrots, onions and turaips, boiled potatoes, auet dumplings Boiled Chicken: White eauce, parsley sauce, tiny eurJs of fried or grilled bacon. Boiled Pish: White sauce, parsley earmailing. b Boiled Rabbit: Parsley sauce, onion sauce, grilled bacon. ■ ,? are - Stuffing balls, currant or apple jelly,_ or stewed cranberries. Fried Fish: Tartars sauce, slices of lemon, parsley garnishing. Whitebait: Slices of thin brown bread and butter, slices of lemon. Herrings or Mackerel: Mustard sauce. Mackerel: Brown caper sauce, Salmon: Cucumber or mixed salad. Salmon Trout: Fennel sauce. Crab and Lobster; Shrimp sauce. Cold Meat: When you servo this, never accompany it with any hot vegetable except fried potatoes, or potatoes boiled or baked in their skins. Always see there is a d *f b a 1 bU . tter OD , the table « as some S«ad* alone f ° r S ° M meat with Tongue or Ham: Parsley to garnish. * s i !ad ’- beetroot and vinegar separately, pickles. b Asparagus: Melted butter sauce. Macaroni or Spaghetti: Flaked cheese, or tomato sauce. Tripe: Onion sauce. J* p U &' bacon griHed tomatoes. sauce ame<l uddlngs: White sauce, jam or S blanc d ma F ng U el t: Sufiar ’ cream ’ custardewect"*eauce. Brant * s ™ce. Soup: Serve clear soup in a cup, thick soup in soup plate. Fried croutes of bread Wn!i d placed on the table toasted cufta 1 dlCe> ° r y ° U may serVe lacker bis-