LET'S GO GOSSIPING

Te Awamutu Courier, Volume 54, Issue 3895, 28 April 1937, Page 4

LET'S GO GOSSIPING

WOMEN’S INTERESTS: THE HOME.

(By

MISS MARY TALLIS.

—Special Service to Te Awamutu Courier.)

FASHIONS. FASHION’S COLOURS. If you are an ash blonde, with pale gold hair, blue eyes and skin with pink tones in it, wear pale blues, pinks and greens, golden yellow, or creamy white if your skin is perfect. Black and white would be lovely on you. If you want to be gay in the evening try violet and vermillion. You’d be a smashing hit in a golden brown evening frock, or in a corn dower blue, to match your eyes. Navy blue or French blue would be becoming for daytime.

If you are a medium blonde with light brown hair with gold tints, vivid blue eyes and warm tan skin, you can wear more vivid colours. Green with some yellow in it. Blue or green for evening. If there is a lot of gold in your colouring you might wear golden brown for either the daytime or the evening. You can wear all blues—from pale to navy, red, especially yellow red and rose petal red. You would look glorious with the accents of coral or turquoise.

If you are a medium brunette with chestnut hair, grey-blue eyes and warm tan skin, you can be very gay with colour. Be definite and interesting. Wear browns, yellows and dark reds in the daytime. Rich blue or golden yellow for evening.

If you have brown hair with hazel eyes wear brown or blue. For evening wear vivid green, creamy ivory, petunia colours, orange and yellow.

If you are a brunette with black hair, brown tints, black eyes, rich ivory skin with warm colouring, you will look well in all colours —black, white, brilliant reds, greens and biues.

If you are a brunette with blonde skin, pink will bring out the ivory of your skin; blue the- colour of your eyes, and black and white will emphasise the black of your hair.

If you are a red head, copper red hair, grey eyes, and very pale skin, very delicate, white is lovely, and also smoke green. Avoid blues. Wear white in the evening, or a colour to match your hair. BEAUTY. BEAUTY IN YOUR EYES. Nature put your brows on in an arc that harmonises with the curves of your face. They usually follow the curves of your eye socket. If you distort this arc, by plucking your eyebrows too much, or by using an eyebrow pencil too heavily to give the brows a new shape, you look queer just because the new curve you design is so likely not to parallel the other curves of your features. Pluck out only obviously straggly hairs, and use an eyebrow pencil only to darken or define the natural curve of your brows.

The correct way to train your eyebrows is to comb them straight upwards from the eyes, then take the edge of the comb and turn the hairs in the careful arc—from nose to temple—that is so becoming. For darkening the lashes, there are several types of cosmetics; mascara in cake or cream form, and liquid, in many different shades. Again, you should choose the colour of your eyes when buying mascara —blue for blue eyes, dark brown for brown eyes, light brown for hazel eyes, and black for grey eyes. You can encourage your lashes to curl with a special little gadget which gives you that engaging starry look. Bathe your eyes night and morning to keep them clear and bright. Salt water makes a good eye wash, or you can buy one ready prepared for use. Then there are eye drops, some of which make your eyes sparkle delightfully, and others which wash away all that tired, strained feeling at the end of a busy day. Herbal eye packs, steeped in either hot milk or hot water, are also good for relieving eye strain or fatigue. By this I mean only normal strain after

prolonged concentration. Make sure that you do not need glasses. To prevent those little, fine lines forming round the eyes, the beginning of wrinkles, a rich oil should be smoothed round the eyes every night. COOKERY. CASSEROLE COOKERY. Casserole, or earthenware cookery, has many enthusiastic adherents, and since it is the earliest known form of cooking, there certainly has been time to give it a very thorough testing. A stew made in a casserole comes piping hot to the table with ail the full flavour of its ingredients, and many cooks aver that it is far superior to a stew cooked in a saucepan.

Frenchwomen, who are nearly always good cooks, use casseroles constantly and pot-au-feu and petite marmite are familiar dishes in most French homes.

Pot-au-feu: When you are using the casserole on the top of the cooker, as you do in this recipe, always let it stand on an asbestos mat Some casseroles do not crack when over a naked flame, but that is usually when they have been in use for some time. It is safer in most cases to use an asbestos mat. Tie 1 lb of shoulder or shin of beef up with string and put in a casserole with 2 quarts of water, add a pinch of salt. Heat slowly to boiling point, and skim. While this is heating, prepare and thoroughly wash the following vegetables: 1 leek, 2 carrots, 1 onion, 1 turnip, 1 cabbage. Tie up a blade of mace, •} teaspoon celery seeds, 6 cloves and 4 peppercorns in a muslin bag Cut the cabbage into four, and tie each piece with string. Add the vegetables and bag of herbs to the meat and liquid. Bring to boiling point again and skim. Turn down the heat and simmer for 21 hours.

When ready to be dished up the meat is taken from the casserole and placed in a dish with the vegetables round it, except the cabbage, which is served in a vegetable dish. Skim the soup, strain and either serve before the meat or leave to get cold, remove fat and reheat for a later meal. Petite Marmite: Cut 1 lb stewing beef into small portions, 1 bay leaf and 6 peppercorns. .Put the meat and vegetables into a large petite marmite (a kind of casserole) and follow the directions given above for pot-au-feu. For the above you will only want 3 pints of water and salt to taste. Simmer for 2 hours. When cooked serve in individual casseroles, which hold enough for cne person. In this recipe the liquid, meat and vegetables are all served together. HINTS. When making salads put in the bottom of the bowl an upturned saucer, which will hold any moisture, thus ensuring that the last portion of the salad will be as crisp as the first. Go over the kitchen paint work with a flannel soaked in raw linseed cil. This removes grease and freshens up the paint, and if done occasionally saves a lot of repainting. If soap is rubbed on your scouring cloth before the cleanser it put on the spot on the bottom of a pan will be instantly removed, and the cloth will be free from black when rinsing.

A teaspoonful of melted butter added to pancake mixture ' just before cooking will improve the colour and also prevent the mixture from sticking to the pan. Egg whites not used in cooking can be used to garnish meats and salads. Put the whites into a well greased jar, stand jar in water and cook until firm and set. When cold, turn out and cut into fancy shapes.

Never throw away old gloves. Cut off the fingers and use them to protect the thumb and forefinger of the right hand when preparing new potatoes, carrots or other vegetables which stain the hands. After washing and drying fruit to

destroy weevils, put a teaspoon of salt into each storing jar and shake it well through the fruit. This renders it impervious to weevils; and applies also to barley or any cereal. To make a few strawberries go a long way serve them on slices of tinned pineapple or fresh pineapple cut into thin slices. It is a delicious combination. When inviting visitors ask at least two at a time so that they will entertain each other while you are busy. Make sure, though, that the two are friends.

Snails are fond of bran. If you are troubled with these pests in the garden, spread some bran on the ground and cover it with cabbage leaves. They will crawl under the leaves, then you can destroy them.

To make breadcrumbs quickly, cut the soft part from a stale loaf, and tie in a muslin bag. Then gently rub it with the hands for a few minutes. The crumbs will be quite fine enough for all requirements.

If the children’s gums are inclined to be soft, try cleaning their teeth with salt, tl hardens the gums and prevents bleeding. When children’s footwear becomes rough and smooth surface cracked, rub well with beeswax, then polish with a moderately hot iron. This will give a beautiful surface, which looks equal to new.

When serving sausages for an early breakfast, parboil them overnight and they will take less time in the morning. A little salt sprinkled in the frying pan will prevent the fat from splattering the stove.

For boiling salted meat always use col water and add a pinch of carbonate of soda. Allow 25 minutes to the pound and 25 minutes over.

To preserve umbrellas always put them to drain with the handles down, or rust will eat into the wires and cause holes in the material.