WOMEN AND HOME

Stratford Evening Post, Issue 8, 27 December 1928, Page 2

WOMEN AND HOME

NOTES OfTnTEREST | SEASONAL INTERESTS, ; FASHION’S POT P'OURPJ. t Head-dresses are Very attractive 'this season, Og.e popular type is fixed across the crown of the head, and is of “halo” shape. XX X X Interesting evening materials include tulle, embossed with lame—a : new alliance —marquisette, woven with tinsel lace elaborated with gold • e mbroidery, chiffon, woven with gold (thread, and hand-painted fabrics. XX X X The many-flounced skirt for evening wear follows the popular uneven hem line and the tulle picture* dresses average about 30 yards. XX X X Chrysanthemums, which previously were associated with house-de-coration, are now being worn on all occasions in miniatm’e form. XXX Gilt flowers are being shown on evening dresses. Flat silk pansies are a new,note in flowers, and are particularly convenient for shoulderwear, as they can be worn under a coalt or wrap without being crushed. XX X X Many flowered hats are being shown by the Paris milliners, although they prefer to mould the flowers from pretty laces. An example of the success of this method is seen in a skull-cap model of black crin. lined with yellow straw, the ■crown of which is a golden aura of lace poppies massed together.

X X X Sashes tied aJt one side, giving a a Pompadour effect, and having the ends falling below the skirt-hems, i a new means of elongating the skirt. Another method, which is very becoming and helpful to full figures, is the use of fringe, which is brought ■with a left-to-right movement, crossing from shoulder to hip, and then ■from the right hip to the hem of the jskirt on the left side. XXX. A QUEEN’S CIGARETTES. • ; T Vv. ; •’ The Queen of Spain smokes some of th e most expensive cigarettes in the world. A London firm makes ‘these specially blended cigarettes for her, and on each is the royal monogram and crown. But the cost 1 of the queen’s cigarettes pales |t.ofore those mad e specially for certain American millionaires, some Of whom pay as much as £25 and £jo per thousand. XXX MATCH YOUR FROCK! Spectacles to match the frock are the latest 1 idea and one London woman is said to have frames in scarlet, black, pale blue, green and white, each with its coloured case. XXX LARGEST CANDY BOX MADE.

The largest candy box ever constructed holds 500 pounds of chocolates and is American —of course. It takes a woman both hands and most of her strength t'o lift the lid.

XX X X SANDWICHES OR SAVOURIES.

These mixtures will do to fill sandiches or piled on toast can he served as savouries. Take two tablespoons of grated cheese, one tablespoon butter, pinch of salt and cayenne pepper, half oz. chopped capers and two olives, one tablespoon of cream and one egg. Put all into a saucepan and stir until it' thickens, but do not allow the mixture to boll ior it will curdle. Lastly, add some chopped up parsley. Peel some tomatoes and put into a saucepan with a dessertspoon of butter, and a little grated onion, a beaten egg and stir over the fire till it thickens.

XX X X TESTED RECIPES.

iHAM BUTTER. The following is a good way of using up a slice or two »f ham. Ingredients.—4oz of cooked ham, 2oz of butter, 1-4 of a teaspoonful of made mustard, salt and cayenne, pinch cf ground mace. Method —Put the ham twice through a mincer. Cream the butter and add with the salt and cayenne to taste and then work in the made mustard. Thi a is delicious spread on toast or it! makes a good luncheon dish if spread on brown bread and butter and a little lettuce salad spread over, topped off with a spoonful cf dressing.

XX X X BLACK CURRANT VINEGAR. To 4ib of very ripe fruit put 3 pints of vinegar. Let stand 3 days, stir occasionally. Squeeze and sltrain. After boiling ten minutes add a pound of sugar to each pint of juice then boil twenty minutes. Bottle and cork closely. This will keep a year and is invaluable for colds and sere thx'oat. Simply put a tablespoonful in a tumbler of hot waiter. It makes a delicious usmmer drink if you put a little in a ‘glass and fill up with soda water.

FLOATING ISLAND. Ingredients.—2 eggs, 1| cupsful of milk, a tablespoonful of sugar, a teaspoonful of cornflour, grating of nutmeg. Method.—Put th e milk and sugar finto a pie dish and bring slowly to the boil. Add teaspoonful of the stiffly beaten whites of eggs, leave , for one minute and turn over. Lift the poached whites cut on to a plate. When all the white is finished, beat the yolks of 'th e eggs. Pour the milk and sugar info a small saucepan. Moisten the cornflour and add to the yolks. Stir this into the milk and sugar; stir until it thickens but do not let it boil. Add the grating of nutmeg and pour info a glass dish. Place the cooked white on top. Another sweet can bo made bymixing some whipped cream toi the , custard and pour it over stewed fruit. Place the cooked whites on top. The custard may be put on to individual plates and a white placed | on each.