IN FASHION’S REALM.

Otago Witness, Issue 3672, 29 July 1924, Page 61

IN FASHION’S REALM.

WEEKLY UP-TO-DATE DRESS NOTES.

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MARGUERITE.

I think fashion writers should have more recourse to the advertising colxxmns —the advertisements that reflect what is best. And in this country, simply because the Southern Hemisphei'e follows the Northern, there is no better field than in the overseas broadsheet. The dress section invariably proclaims what is coing for us, and gives us a first-class idea in advance. Thus I turn over a number of papers in by the last mail and pause over certain announcements, most of them illustrated. And as all deal with the opening of the Spring season, the cue is there for what fellows —- that every conturier must be loyal to the new slenderised silhouette, the pinched-in hip, the sti-aight, boyish line 3, etc., etc. And to these notes when it comes to . suits —pronounced checks, crayon stripes, and checks, etc., etc., in lovely shades of tan and grey, black and white, navy and white, and solid navy and other favoured colourings. Suits be is observed ! When it comes to frocks we have a variety of styles, the cape one of them, and the sleeveless aim another, the waistline defined by no more than a ribbon, and this set as low as possile. And then evening Frocks, all different again, the past revived, bodice swathed, in effect, as in ancient days, long of course, and the skirt as voluminous as ever desired, with pouchings a"ainst the hip in the old panier style. I am always more concerned with the street dress than any other, and so the remaik—tho ensemble everytime. The hat is the complement of the frock, and so there it is—broad-brimmed hats if you will, but the ultra-smart selection one that suggests the better half of an egg turned upside down every time. But trimmed for Spring w’th perhaps a wreath or a scattered tassel of ribbon lengths or anything else, tho acme being with the lace sideveils draped in becoming manner from a fastening on the apology of a brim. But there ai'e :o«ettes like sun-bursts, fans like sunrises, and all the rest of it, anxl perchance there will be an opportunity for an ornament. Then the gloves, as with the sleeveless arm the glove plays an unusually important part, and it is in the gauntlet—tho lxew one which looks like part of a sleeve escaped, the enff portion, but in all tho glory that a glove makes possible.

And then the shoes, as who can say that they are not part of tho dress too, with the skirt still short enough to make a good shoe imperative. Dress first, then hat in close relation, and then glove and shoe as equals—that makes the ensemble, aixd it must be studied.

It will be a carry-on season —legacies galore, but adjusted to the change. Take millinery. With so many styles to select from the difficulty is to know where to begin, hut I take this because of a single feature —that smart “V” in tho brim to reveal the buckles of three ribbon bands.

Aud the 'way the ribbon is utilised at the side is also smart, a cluster of loops above, and below another buckle, with a couple of ends to finish. Incidentally I can tell you this: there never was such an opportunity to get a fresh life out of last season's hat, always provided that the material used to construct it will do. For some of the most pleasing trimmings could bo made by anyone, as with one of these domelike crowns a couple of large “Catherine wheels” of kilted ribbon in tone with, for the centre, a knot and a couple of ends from each, one wdieel pressed against one side front and the other against the other, so that they meet and slightly overlap. Again you can take your “Lady Betty” and make it a “Lady Better” by fashioning a huge rose-like flower of pailette silk, and using it pressed against the front —a flower so large as to almost shield the entire hat as viewed from that position. Or you can use swathings, one ever the other in “nest” fashion, and georgette is excellent. But, touching these swathed trimmings more particularly, you can if you desire go in for a rainbow effect as I see that such is being done already. ‘The “kilt” is valuable, as it provides a border for scrolls, sprays, and the like, and when such are laid partly on the brim and partly against the crown the effect is often quite bewitching. To my mind it seems clear enough that we need not trouble ourselves overmuch with feathers. Very few of the pictures that reach me from overseas have feathers of any kind. In my opinion when it comes to millinery w’e are in for a ribbon and lace season before anything. Here is a dress that shows the value of a broad band trimming. But I’ll say at once that I selected it for the present full figure for a rather different reason. The original had a cap-sleeve, meaning a very

short one with a similar band, and it occurred to me that the band over the shoulder and then down like a trace provided a good chance for either style—that kind o* sleeve or the one drawn. From which I get to something new, though so far I have not seen it locally observed—the knitted trimming. While the picture does not give much opportunity to explain, nevertheless you can let your imagination run riot a bit, and conjure up any kind of dre-ss featuring bands. And, iu that case you can do, something in your mind’s eye in the "way of a knitted addition, something unusually good, smooth and with a trim and severe effect. I mention it because of a large photograph j saw —one of a group of modes done in Paris for New York, and published in a great paper that was sent me. It was the very thing, and that is why I mention it—something new, which anyone can try for herself. As a- matter of fact it was bound to come, as step by step the knitted garment has been advancing jn all forms, and if trimmed knitted goods (meaning trimmed with something else, as brushed wool, for instance), why not other goods trimmed with knitting instead? I shall emphasise the thing with the long cape, as capes are going to bo a rage—capes utterly different from any ever seen before, and in a way beltei'. And this loads me to the We are going to have shawls, real ones, immense ones, worn with a draped effect, and called “Spanish.” I have seen tw’o or three, and caxx only describe them as glorified wraps, which, removed from personal use, might

be taken for almost anything. But why “Spanish”? I have a hazy recollection of the Spanish shawl of other days, and I ishould say that it is as much related to that as a spider is to a fly or vice versa. A modest herald of this shawl is the scarf—'the one I was talking about the other day, the scarf that knows no scantiness and is often as full of colour as a flower garden. But suppose we have something on the little cape, and in an illustration. Hera ■is one, and it happens to be the one I love —the cape at the back that is a flap,

B 9 pretty as art can devise, and with a lining- that is apt to betray its presence in . just the way you see. I have associated it with a plain dress with a brocaded collar, a touch on the sleeves to match, and edged them with fur for tlis passing use if desired. They’ve managed to get a new word into the language of dress. It comes from France, and I see that it is being done to death. It is “intriguing.” Thus no matter what article _ it is, if it is fascinating enough it is “intriguing,” meaning, of course, that it catches you, involves you, and that you can’t get away from it. Well, coming back to those gloves I mentioned, the Spring ones are going to be “intriguing” in very earnest. Let the enthusiast responsible for a line of them do the talking. Thus: “Never were there such intriguing styles, such delightful little frills and dainty perforations; kid gloves in glace and suede, in white, russet, and grey, with Tiretty frilled cuffs and floral designs in perorated form, and again embroidered. And fabric gauntlets, too, with coloured insets, and these gauntlets often enough with an ornamental edge —charming things which I think I shall have to illustrate.” Bat I must pause at the moment to bring in another cape —something a little

more than the- other, and still a good deal less than what is possible. This cape has a yoke, raid is clearly a very nice thing

no mailer how viewed, the arms being slightly extended in the picture to show the lining. It is, of course, all part and parcel of the dress —a very good one, but requiring very careful making, and best when by a professional. LADIES’ GOSSIP. THE RISKS OF ORCHID HUNTING. People often express surprise at hearing of- the high prices paid for new or rare kinds of orchids. But orchids are paid for with human lives as well as with gold. It lias been said that of all occupations orchid collecting has the highest death-rate. For the finest species of orchids flourish in tropical forests and jungles where malaria, poisonous insects, and reptiles, deadly snakes, beasts of prey, and savages with poisoned darts all threaten the lives of the intruder. It is said that a few years ago eight orchid hunters working in Madagasca dined one evening in Tamatave, and arranged to have a reunion dinner the following year. But when the appointed day arrived seven were dead. The eighth was in hospital where he stayed or a year, and then sailed for Europe with permanently broken health. THE HEROINE OF \VRANGEL ISLAND. Under this heading “Tit-bits” publishes an account of the sufferings and bravery of an Eskimo woman, the solitary survivor of a part}’ including four white men and herself, which went to this barren icebound island off the northern coast of Siberia, with the object of occupying nin the name of King George. This island has since been claimed by Russia. The party were insufficiently provisioned, and met with misfortunes. Three of the men made a dash for the mainland to obtain supplies, blit perished in a blizzard. The woman, Ada Blackjack, who had been brought up at Nome, Alaska, and could read and write, kept a diary from which several extracts are given. She tended the fourth man who was left ill with scurvy and finally died. For a long time before the arrival of the relief expedition she was alone, but for the company of the ship’s cat, which had been brought from Nome. She managed to shoot birds occasionally with a rifle, and tried unsuccessfully to kill seals. Her diary contains manv references to the young son she had left in Nome, and fearing she might never return she wrote a statement desiring that her sister should have the care of him. “I don’t want his father take him on account stepmother. My sister Rita is just as good as his own mother. I know she love Bennett just as much I do. I dare not my son have stepmother.” She took care to sign and date this entry, which would thus have had the effect of a will SEA SHELL FLOWERS. Lately some women have found the making of flowers from seasliells quite a profitable little industry, and many mothers and children will find this a pleasant hobby. Many kinds of shells may be used, but the most useful ones are small oyster shells, which are just suited for the petals of flow’ers. and which may be found in various colours on English beaches. White shells are linted with coloured inks, and mussel shells and others may be cleaned to remove the thick outer covering. The things required to make up the shells are a small sharp stiletto for boring holes, some fine florist’s wire, coloured inks, a paintbrush, some gum, and green ar.d brown tissue paper. WHEN IT IS UNWiSE TO STUDY THE MIRROR. When a woman has lost her first youth, or is out of health or dispirited, study of her face in the mirror is apt to have a depressing influence. All the signs of advancing rears or ill health, lines, grey hairs, dulled eves, falling in of the cheeks, and the like show with their worst effect when the countenance is thus studied, and the gazer feels she is beginning to look really old, or terribly haggard. And the same day when she is animated and not thinking of herself her face may look ten years younger. But she sees her face usually when there is nothing to brighten it, and gazing at it grows depresseed with the thought of failing good looks and advancing years. Doctors recognising these facts have sometimes forbidden patients suffering from depression or nerves to use mirrors at all. And it is well for most women to use the looking glass only enough to be tidily and becomingly dressed and coiffured. DEFECTS THAT MAY BE PREVENTED. Sometimes a very prettv little child developes into a plain girl and woman. Hood looks are the sum total of manv little things. The eyes mav he injured in infancy or childhood bv exposure to too strong lights and various kinds of strain, and contrariwise, a tendency to squint may he corrected with proper treatment. Ugly outstanding ears might have been remedied by seeing that the

child never lay so with the ears doubled up, and that the hat was never tied so as to push tiie child’s eays forward, and, if necessary by binding the ears back to the head. It is said that constant sucking of sweets spoils a child’s mouth, making the lips loose and big, besides the harm to teeth and constitution. Irregular teeth are a defect that can generally be effectually remedied by a skilled dentist who will extract some of the overcrowded teeth and straighten the others. Round shoulders and other defects of figure may be prevented by training children and growing girls to sit and hold themselves properly. SPICES IN HISTORY. The tantalising flavour and piquant qualities of spices have made them sought after from the earliest days of mankind, and an adjunct to civilisation at all periods. In the early days of history spices were worth fabulous sums, owing to the difficulty of obtaining them and the high cost of transportation (says the New York “World Magazine”). When Alaric the Goth conquered Rome, in 410 A.D., he asked as a ransom 3000 pounds of pepper, then worth more than its weight in gold. The first organisation of dealers, it is said, was the “fraternity of pepperers,” and it was in the fourteenth century that the name was changed to the “guild of grocers,’’ -which depicted on its coat-of-arms six cloves. Venice at its height traded in spices to the amount of 10,000,Out) dollars annually, and it vied with Portugal in securing cargoes from far Eastern ports. Columbus was bound for the spices of the East when he chanced upon a new continent, and Vasco da Llama, the fameur sea fighter, made one of his most important voyages to secure a cargo of pepper, cinnamon, and ginger from India. The Dutch succeeded the Portuguese in the supremacy of trade in spices, later to have it snatched from them in the 16th Century by the English' and Germans. FARMER’S BOY DRESS DESIGNER. Straight from his father's Norfolk (Eng.) farm, Richard Everett who is only nineteen, lias gone to London to design dresses for fashionable women, which shows there is nothing weak or wobbly about his confidence in himself. Mr Everett has definite views on women’s dress. “A woman cannot look her best unless everything she wears is in harmony with her type,” he says. One of his successes at home for a girl’s dress was achieved with a lace curtain, but nowadays he goes in for more appropriate —and expensive—materials. ® GRAND OPERA IN CHURCH. Rev. Simon Jones, minister of High Pavement Chapel, Nottingham, England, visited the local theatre some time ago and witnessed the opera productions of the Carl Rosa Company. The result of that visit was that Mr Jones decided on an: unconventional step of introducing opera into his church service at High Pavement. <© This opera will be not only an entertainment for the luncheon hour hut also a form of devotional service. Mr Jcr.es witnessed the performance of “Tannhauser,” and the music so appealed to him that ho felt such a wonderful medium should be utilised by the Church to uphold the soul. Among his church workers Mr Jones found no opposition, and he intends to p-.esent “Lohengrin,” “Tannhauser,” and “Parsifal.” He intends to obtain the devotional element at the beginning of the service, and then to reinforce the emotion which lias been aroused by the music and theme of the opera. High Pavement Church is one of the most flourishing and prosperous in the city, and the news of its minister’s innovation has caused a great amount of interest in religious circles in Nottingj ham. A PEOPLE’S MINISTRY. In no other Government has romance and drama, as evidenced by the inspiring careers of its members, figured more prominently than it cioes in the present Administration in Great Britain. Mr Clynes, the Leader of the House, was once a half-timer; Mr J. n. Thomas, the Colonial Secretary, was an errand-boy, and later an .engine-cleaner. Mr Walsh, the War Minister, was an Industrial School boy, and afterwards a miner. Mr Snowden, ‘ Chancellor of the Exchequer, is a weaver's son. Mr W. Adamson, Secretary for Scotland, was a miner for nearly thirty years. Mr F. \Y. Jowett, First Commissioner of Works, was a Bradford factory hand. Mr Wheatley,' Minister of Health, was a miner. Miss Bondfield had eleven years as a shop assistant. Mr C. G. Ammon was a telegraph boy. Mi* Davies was a farm labourer. Mr Arthur Henderson was a Newcastle moulder. Mr Tom Shaw was a cottonmill hand. OLD SUPERSTITIONS. The Luck of the Horseshoe. —In the first instance the horseshoe was regarded as a biinger of good luck because of its likeness to a crescent, the symbol of Isis. But in addition it was credited with special virtue because it was made of iron—a metal that had power over the evil eye. Horseshoes were nailed against the walls as safeguards against plague, taking care the shoes were hung with the horns upward. The explanation given of the position is generally that if turned the other way round “the luck will run out,” though another version has it that the bad luck is trapped in the circle, and, as thocdevil cannot cross the opening, he will keep running backwards and forwards inside. Wedding Confetti.—-In Saxon times, and indeed till long afterwards, the path of a bride was strewn with red and white

rose-leaves to represent the passion and purity of love. Wheat was another bridal offering, but later rice was used at weddings, a Chinese custom probably adopted because rice was easy to obtain. Recently the idea was spread that the use of rice was wasteful and even dangerous, thus confetti was invented to take the place of the older rose-leaves, and confetti, when flung in the air and falling in coloured clouds, gives a very pretty effect. Also, it is the bearer of good wishes and loving thoughts, and as such is a very true mascot. To Find a Four-leaved Clover.—The finder of a four-leaved clover will be fortunate. It is of the four-leaved clover that an old country rhyme says :—- One leaf for fame, And one leaf for wealth, And one for a faithful lover, And one to bring you glorious health, Are all in a four-leaved clover. HINTS AMD SUGGESTIONS Fainting.—Fainting is a temporary loss of consciousness due to feeble, action of the heart ; that is, the heart does not work with sufficient power to supply the brain with the necessary quantity of blood. Fainting may be caused by shock, excessive hunger or tiredness, extreme pain, an overheated or overcrowded room, etc. The symptoms are well known —pallor, perspiration round the mouth and forehead, dulness of hearing and vision, and feebleness of pulse. Fainting can often be prevented by the patient being placed in a chair, loosening the clothing round his heck, bending the body forward so as to bring the head below the knees until the face is red. As soon as possible lead the patient to a couch or bed where he should rest a little while. A little brandy and water, or water only may be given, and smelling salts used. A person who has fainted must be laid flat on his back, and, if in a crowd, the people must stand back to give the patient air. Loosen all clothing round the neck, chest and waist, and use smelling salts to the nose. Stimulants to the _ skin may be applied by placing a cloth wrung out in cold water on the forehead, or by slapping the cheeks and hands. As soon as consciousness has returned (if the cause of the faint is from a simple thing such as an overheated room, fatigue, etc.), give him a drink of cold water, or brandy and water, and let him rest on a couch. Sal volatile is also another good restorative. If the faintness has been caused by hunger, small quantities of nourishment, such as soup, coffee, or hot milk, should be given at frequent intervals, but never a large amount at one time, because this may cause vomiting. Shock. —Shock from mental causes, such as excessive jov, sorrow, etc. should be treated practically in the same manner as fainting, but physical shock due to severe wounds, burns, fractures, etc., requires a little different treatment. The patient will feel cold, and whatever the nature of the injury, he must be kept warm ; one of the marked symptoms of shock is the lowered temperature, of the body. Get the sufferer to lie down, and treat the injury according to its nature : if allowed, and the patient is aide to take it, a T f t'e coffee, soup, etc., should be given. Without the doctor’s order never give stimulants to anvone suffering from shock resulting from an injury with excessive bleeding, or if bleeding is likely to occur. Heart Attack.—Tf a patient should fall suddenly from a heart attack, put him flat on his back with the head turned slightly on one side : if the face is pale, ke®" his head on a level with the body, but it' flushed, raise the head slightly. Loosen all clothing round the neck, chest, and waist, and see tba* +v > oro ; s notbino- in the mouth, and if possible remove any false t-” The patient must he kept. warm. If the heart attack should occur in the oven air, he should he carried into a warm room, and covered with blankets. Very great ca.ro must be taken in placing the hot bottles, because it is very easy to burn an unconscious nelson. Hot flange]?, o- hot bottles mav be put around the region of the heart, hut care must be taken to see that thev do not in ana- way burn the patient’s skin. In most cases of sudden unconsciousness it is better to keep the sufferer P ot warm, and quiet until the arrival of the doctor. Rlect.vic Shock.—An electric shock is caused T>v contact with live electric wires. The svmntoms are flushpd face, profuse nerspi lion. then unconsciousness and r lor. The effect, of coming in contact with a live electric wire is loss of the newer of motion, so that the part, in contact cannot be removed hv the individual, and unices this is speedily done death mav result. If the. rescuer is not insulated, the current will also pass through him and the saim condition result. The hands of the rescuer can he insulated by covering with rubber gloves, or if these are not available, a rubber tobacco pouch can be made to answer the purpose. Stand on a non-conducting material, such as a piece of glass, dry straw or wood then grasp the victim's clothing and pull him away. If it is not possible to insulate the body in this wav, the rescuer must wran his hand in a dry cloth, and with walking-stick or broom, etc. (these must he drv) push the body away from the wire. Get the patient to bed as soon as possible, keeping the head low. Keep him warm and send for the doctor ouirt-]v Suffocation.—The commonest causes of suffocation are smoke from a burning house and an escape of gas. The usual svmntoms are unconsciousness and very feeble breathing; indeed, the breathing mav be hardly noticeable at all. The patient must be carried verv ouicklv into the fresh air and the clothing loosed from round his neck ami, chest. Then slap the face and chest with a cloth rung out in cold water to make him pasn. so as to fill the lungs with air. If this does not rouse him, artificial respiration must be resorted to. Fits.—These mav he due to many causes, and after first aid is rendered medical advice must always he taken. The two most cominon causes are epilepsy and hysteria. In hysterical fits the patient

is rarely totally unconscious; sometimes the limbs are thrown wildly and recklessly about ; there may he crying, screaming, or laughter, or there mav be a seeming fainting fit, or a series of'fits. Trv to induce the patient to control his lee-i n gs by speaking to him sharply and decisively. If the fit is prolonged it is a good method to trickle cold water in the face, or, if necessary, even dash cold water on to it. As soon as possible get him to take a long draught of cold water. Epilepsy.—First aid treatment for epilepsy and similar fits, is to get the patient flat, and place something of fair size between the teeth to prevent the tongue from being bitten, such as a handle of a large spoon, or a large cork wrapped in a handkerchief, remove everything within reach which might injure him should the limbs he thrown about, using genlle restraint if necessary, hut not restricting all movement. Rough handling may mean damage to the patient if he is violent during the fit. \\ ipe any froth away from the mouth and nose. Leave the patient where lie is lying until the fit has passed, but as soon as possible get him to bed and try and induce him to sleep. HOME INTERESTS. PULSE FOODS IN COLD WEATHER. Pulse foods should be used freely in cold weather. They are, however, deficient in fat, which should always be supplied when cooking them. For this reason they combine well with bacon, bam, or pork. AH pulses, except red Egyptian lentils, should Jic soaked overnight in cold water. They are then put into a pan, with cold water to cover, brought slowly to the boil, and simmered until soft. Do not add salt until they are cooked, as it tends to harden tnem. Serve with a well-flavoured sauce. HARICOT BEANS AND PORK. Required: 1 quart of haricot beans, lib of pickled pork, boiling water, salt. Wash the beans, and soak overnight in cold water. Next day put them into a pan with the water in which they were soaked, bring to the boil, and simmer for half an hour. Drain and put the beans into a greased casserole. Slash the top of the pork and bury it in the beans, add a pinch of salt, cover with boiling water, and put the casserole into a moderate oven. Do not cover the casserole. Cook gently all day, adding more water (boiling) as the beans become dry. By evening they should be perfectly soft. Lift the pork and place it on the top of the beans. Serve in the casserole. Note. —Do not add water the last hour, or the beans will not brown; they should be pale brown when done. LENT-IL RISSOLES. Required: J pint of cooked red lentils, h pint of cooked potatoes, loz of margarine, i teaspoonful of chopped parsley, J teaspoonful of chopped herbs, salt, pepper, flour, egg, or milk and breadcrumbs. Wash i pint of lentils in several waters, put into a pan with cold water to cover, bring to the boil, add a sliced onion, and simmer until the lentils are soft and have absorbed the water. Rub some cooked potatoes through a sieve, and measure. Melt the margarine in a pan, add the lentils, and mash well, add the potatoes, herbs, and parsley, season well, and mix to a smooth paste. Turn on to a plate to cool. When firm, shape into round flat cakes on a floured board, brush over with beaten egg or milk, and fry in hot fat. Drain on soft paper, and dish on a lace paper on a hot dish. Garnish with fried parsley, and hand tomato sauce. SOME GOOD VEGETARIAN DISHES. Soak a quarter of a pint of lentils in a quart of cold water all night. Then put into a pan with half an ounce of dripping, one carrot, one onion, and pepper and salt to taste. Boil together for two hours, then rub the lentils through a colander, or mash them till smooth. Put back into the pan, heat again, and serve. The addition of half a pint of milk is an improvement to this soup. Economical Fritters.—Put four tablespoonfuls of flour into a basin with half a teaspoonful of salt. Mix together well with the hand. Add by degrees sufficient cold water —beating with a fork all the time—to make a batter of the consistency of thick cream. After this has stood some time—the longer the better—add some cold boiled potatoes, cut into quarters. Have ready some boiling dripping in a fry-pan. Drop the mixture by tablespoonsful into this fat and fry golden-brown. Serve very hot. A French Way of Doing Carrots.—Boil some carrots in a little salted water till tender. Then drain off the water and slice them round. Return to the saucepan: add one ounce of butter. Shake over a fire or gas till all the butter is absorbed, and serve hot. Savoury Spaghetti.—This is a most appetising and useful dish, either as an accompaniment to fried bacon for breakfast or as a separate course. Boil in plenty of water, slightly salted, a quarter of a pound of spaghetti. It will need about half an hour. When it is done, strain thoroughly, and save the water in which it is hoiled for a foundation for stock in soup-making. Put some barer fat into a frv-pan, and when it is nearly boiling add two or three sliced tomatoes. Tinned ones can be used if preferred. Indeed, thev are almost better for this dish, as they mix more easily. Heat these well, (hen nut in the spaghetti and stir altogether till thoroughly hot. Serve on a flat dish, with or without bacon. INVALID COOKERY. In cooking for invalids much attention should be paid to detail. Quite a email thing will take away the appetite of some fastidious people; therefore everything ought to be prepared with great care, and daintly served, so that it looks as attractive as possible. Some points to remember are these: Send up only sufficient food for one meal at a time; an invalid seldom fancies the same dish twice in succession. As food so quickly loses heat, especially when it has to be carried for some distance, always serve it on a hot water plate. There are few linings more unappetising than lialf-cokl meat, etc. The following dishes are all light and digestible: A Delicate Way of Boiling Chicken. —Have the chicken trussed in the usual way. Parboil the liver, mince it small, and mix with two tablespoonfuls of uncooked rice; this must be carefully washed and picked over. Pepper and salt to taste. Place the mixture securely inside the chicken; this should completely fill the cavity when cooked. /Serve with slices of boiled bacon, if it is to be eaten hot. For a cold dish the chicken should be coated with a smooth, thick white sauce. The fowl will require from three quarters of an hour to an hour’s boiling, according to size. Simple and Nice.—Take the remains of any cold boiled fish, such as haddock, hake, etc. Flake it and put it into a stewpan with sufficient milk to cover it. Pepper and

salt to taste. Then ins some flour smoothly with a little cold mills, and stir into the stewpan till it thickens. Have ready some rounds of toast, either buttered or plain, and pile up the mixture on each piece. Or, if preferred, it can be turned into a small, well-buttered piedish and baked in the oven until slightly brown. A Pudding for One.—Take one tablespoonful of flour, mix with one tablespooniul of milk, a pinch of salt, and a little white moist sugar. Beat an egg, add to the other ingredients and beat again. Turn into a well-buttered cup and boil for an hour. FILLINGS FOR LAYER CAKES. —Confectioner’s Custard.—Required: Joz of cornflour, i pint of milk, loz of castor sugar, 1 egg, vanilla essence. Mix the cornflour smoothly with a little of the milk, boil the remainder of the milk, pour it on to the cornflour, return to the pan, and cook, while stirring, for 8 minutes, remove from the lire, then stir in the beaten yolk of the egg and the sugar. Stir over low heat until the egg thickens, but do not let it boil. Add the vanilla essence, and cool. When nearly cold, whip the whit© of the egg to a stiff froth, stir lightly to the mixture. Spread between the two pieces of sandwich cakes. —Pineapple Filling.— Required: J pint of confectioner’s custard (see above), loz of cake crumbs, 2oz of glace pine-apple, J teaspoonful of pineapple essence. Cut the pineapple into small pieces and add it with the cake crumbs and essence to the confectioner’s custard. Use as desired. —Lemon Filling.— Required: 2 eggs, 2 lemons, loz of cake crumbs, 4oz of castor sugar, 2oz of margarine or butter. Beat up the eggs and sugar, add the butter, just melted, the grated rind and strained juice of the lemons. Put the mixture into the pan and stir over low heat until the mixture begins to thicken, but on no account let it boil, or the eggs will curdle. Add the cake-crumbs and flavouring essence, and use when cold.