THE COOK’S CORNER
HEART BISCUITS. These are for a pre-wedding tea. Mix and sift 1 quart flour, 2 teaspoons baking powder, 2 teaspoons salt. Work in i cup butter with the tips of the fingers. Add 1 pint rich milk and mix to a dough. Turn out on a lightly-floured board, pat and roll to half an inch in thickness. Cut with a small heart-shaped cutter, place on baking sheet, and bake in hot oven for 12 minutes. Stick two together with any good icing. NUT BISCUITS. 7 Take 1J cups self-raising flour, | cup soft sugar, Jib butter, 2 eggs, a little water, and Boz peanuts. Shell and rub off the skin of the nuts, chop up or put through a coarse mincer. Break 1 egg and use the white only (not beaten) and 1 dessertspoonful of sugar. Mix nut, egg, and sugar to a stiff paste. Rub butter and sugar into flour and use remainder of egg beaten with enough water to make a stiff dough. Roll out very thin and cut with cutter. Put on a greased tin. and place a little nut mixture'on each biscuit. Bake in a moderate oven till crisp. Leave on the tin to cool. I WALNUT RICE BISCUITS. Cream together 6oz butter and Ooz sugar; add 1 beaten egg, 1J cup selfraising flour, 1J cup puffed rice, with 1 teaspoon chopped walnuts, _ flavour with essence of almonds. Roll in small balls, put on cold slide, and bake in moderate oven 10 to 15 minutes.
THREE-IN-ONE BISCUITS. A Jib of butter, 1 cup sugar, 2 eggs, 2 cups flour, 1J teaspoons baking powder. Cream butter and sugar, add well-beaten eggs, then sifted flour and baking powder. Divide dough into three portions. Roll out one part to Jin thickness, cut into strips about Sin long by 14in wide, pinch round edges and cook as plain butter biscuits in a hot oven until brown. To the second portion add two tablespoons desiccated coconut, mix well, roll out to Jin thickness, and cut into rounds. Cook in a moderate oven till pale-brown. Roll out the third portion, cut into small oblong pieces, place a stoned date in each piece, roll up, and close each end. Bake in a hot oven till brown. FASHION’S FANCIES ’ N Evening wraps are very go-as-you-please, being short, medium, or long. But a tall, slim woman looks very well in a long robe —like a wrap of dark velvet. There are no changes in the general lines of evening clothes, the figure ’ remaining slim and supple, but a transformation in details is noticeable in many cases. Ankle-length is preferred for simple wear, but the idea of long panels on a shorter foundation that is allowed to show in front is worth notice. Novelty consists in numerous square necklines and wide shoulder bands draped or gathered to give the effect of covered shoulders. A flaring flounce or voluminous shoulderstrap also gives a broader line and contrasts with the flat or tightly draped waist anfl hips. Chiffon is often chosen, the gathered floating skirt, panels, or scarf, asking for a soft material so that the figure shall not become heavy. There is a general tendency towards softer colours for evening frocks. Rich raspberry pink is replacing scarlet, orchid —violet, periwinkle blue-royal, and so on. And newest of all is the pale sea green which Lady Diana Duff Cooper has made so fashionable in London. It suits her fair, ethereal beauty perfectly: swathed in filmy frocks of this shade, she gives the impression of delicate sea foam. So if you are her type of beauty choose sea green for your dance frock, and you will look delightful. * * * Whatever type of hat you choose for this season, and whatever your age, let it tilt far over the right eye and rise up behind the left ear. If the first 20 do not seem becoming, try a twenty-first and a twenty-second. For this is the new line, and it has so many variations
that some one of them is going to flatter you. ' Following the season’s woollen materials crepe de chines are now also showing the trend for the diagonal. weave, and thus we see a hunter green crepe de chine showing a diagonal line in a white herring-bone jattern. Among the plain crepes that are much used are hunter green, brick red, henna wines, and beige, but brown is the most popular shade of all. . , Here are a few scraps of fashion knowledge. Neck-lines show the cowl effect still, or perhaps shirring. Sleeves are infinitely varied, but there are many cape sleeves showing. Jackets are still short, but worn looser. Wide belts are still the mode. Silks are dull, but many printed silks are being worn under heavy coats. Quantities of scarves worn in bright colours relieve woollen frocks in neutral tonings. A subtle yet sensible quality about the new clothes is their grace and charm. Even the new high waistline, which by spring will be definitely established, will not cause any great excitement or alarm. Wind a long sash round your middle, tightly, from the waist-line up, and you will get the fed of the new clothes. Notice that the axis of your dress, which only a few seasons ago was down around the hips, and then shifted to the normal waist-line, is now above the waist. And notice how perfectly natural and secure it feels to have it there.
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Bibliographic details
Otago Daily Times, Issue 21694, 12 July 1932, Page 13
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904THE COOK’S CORNER Otago Daily Times, Issue 21694, 12 July 1932, Page 13
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