Slimming That’s Sensible Value Of Correct Dieting

Southland Times, Issue 23390, 23 December 1937, Page 14

Slimming That’s Sensible Value Of Correct Dieting

TpEMININE vanity is usually blamed for the efforts' women make to reduce their weight, but doctors are unanimous in egarding superfluous fat as a menace to health. They disapprov strongly of the vanity which urges the slender woman to adopt extreme measures to become even more conspicuously slim, and they discountenance the kind of corsetry which causes restriction of the internal organs. The formation of too much actual fat demands serious treatment like any other disease, and there is no doubt that the trouble must be approached through diet. If fat-forming foods ar< eliminated, the weight is certain to be reduced. Most people eat much more food than the body needs and if the right type does not reduce the weight the fault must lie in the excessive amount consumed. The correct allowance as well as the correct type of food should reduce at least four pounds of “overweight” in three weeks. The daily allowance of bread is four ounces, with one ounce of butter and half a teacupful of milk. A tumbler of hot water should be taken on rising, and breakfast should consist of half a grape-fruit, a oreakfast-cupful of tea or coffee with milk but no sugar, and an egg or a grilled kidney. An average helping of white fish, boiled, baked or grilled, may be taken as a change, and one slice of toast with a little butter is

BRIGHTENING TOUCH

THE LATEST BELTS Nothing is more successful than a belt, with perhaps a matching posy on the

corsage, for giving a touch of brightness

and individuality to a plain dark dress. Designers have produced some attractive specimens this season, and most of them are simple enough to be copied by the amateur.

To wear with a black or navy blue frock there is a belt in bright red calfskin, the ends slipped through black composition rings and fastened back with gilt dips. Green dresses are seen again, and one suggestion for finishing them at the waist is a light brown antelope belt, with “bow” ends slipped through a square - green buckle. The comple lentary corsage posy is a bouquet of natural colour-

ed artificial nasturtiums and deep green leaves. The grey dress, which is another of Fashion’s favourites this season, finds a happy relief note in a mauve suede belt, one end of which is passed through a narrow steel buckle and turned back under a tab, while the other is made into a little roll. Perhaps the most attractive specimen is the shaped belt of white felt, handembroidered with a simple motif in bright peasant colourings, and laced in front with narrow black thongs. Counting the Stitches. A neat gadget for the knitting enthusiast is a small register, less than an inch long, which keeps count of rows and stitches and prevents those mistakes which so often occur when you have to put down your work, just in the middle of an intricate piece of work, and pick it up again later. It can be fitted on to a-y needle that you happen to be using, powder and dissolve in the water. Dis-

solve the sugar in the cream and milk, add the coffee, and warm' (do not heat to more than lukewarm). Pou on to dissolved tablet, sth for a few seconds, and pour at once into individual dessert glasses. Leave undisturbed til] firmly set, and, when cool, place in ice-chest or refrigerator for about an hour Garnish with sweetened, whipped, chilled ■ cream, through a rose pipe fitted to cream bag, and sprinkle with chopped nuts fruits, or desiccated coconut, or serve with ’ld stewed fruits. Banana Savouries. Ingredients: 3 small rashers of bacon, cayenne, 4 squares fried bread or buttered toast, 2 bananas, 1 lemon. Method:

allowed. At eleven .o’clock another tumbler of hot or cold water should be taken with lemon juice in it, or barley water if preferred. Fruit Can Be Fattening. Lunch should consist of fish with a slice of bread and half an ounce of butter, followed by raw fruit which must be limited to one apple, pear or banana, two slices of pineapple, or a teacupful of “soft fruit.” Many people who are trying to slim make an entire meal of fruit,- under the mistaken impression that it is not fattening and can be safely consumed in unlimited quantities. At tea-time only one slice of dry toast is permitted. Cakes, scones and sweets are rigidly forbidden. At dinner clear soup can be followed by an average helping of any lean meat, grilled, boiled or sometimes roast, with a slice of bread. It is better to avoid ham, bacon, sausages, rich gravies -and vegetables which grow in pods or underground. Meat can be varied by all kinds of fowl, and salads without oil or egg make a chang< from hot vegetables. A cupful of hot water with lemon juice in it should be taken at bed-time.

Picture Mirrors. Another way of introducing floral decorations on your walls is seen in pic-ture-mirrors. These are plaques of mirror glass ornamented with bunches of flowers in relief and painted in their natural bright colours. The plaques, which are to be had in both large and small sizes, are hung round the walls like pictures.

Reversible Coats. Reversible, quilted coats are taking the place of dressing-gowns. They are made on tailored lines, coming into the waist and with skirts coming out full to reach below the ankles. One side chintz and the other side velveteen is the choice for the up-to-date coat, and it can be worn with which side you wish uppermost. Quilted bed-jackets to .match are nice. Handbag Perfume.

A tiny bottle of perfume to slip in your handbag is flat and takes up no more room than a packet of bookmatches. It is placed into a little case that is much the same size and shape as that containing matches. Another tiny flacon of scent is being offered in the actual shape of a handbag and being flat and trim fits conveniently into an inside pocket of a real bag. Cut bananas in half lengthways, then across, sprinkle with cayenne and the juice of one lemon. Remove rind from bacon, place a piece of banana on each rasher, roll up and skewer. Grill for five or six minutes. Serve on toast or fried bread. Garnish with parsley. French Coffee Fritters. Ingredients: 2 milk rolls, a little vanilla, castor sugar, i pint freshly made coffee, 2ozs. currants, batter and frying fat Method: Cut rolls into slices half an inch thick, put into a pie dish, sprinkle over currants, then coffee. Allow to stand for 10 minutes. Dip each piece into frying batter, fry until golden brown. Dredge with castor sugar and serve.