BLEACHES AND SOFTENERS.

Taranaki Daily News, 1 August 1931, Page 7 (Supplement)

BLEACHES AND SOFTENERS.

CARE OF THE HANDS. If your hands look red and rather rough, massage olive oil into them last thing at night and slip on a pair of old suede or kid gloves. The oil will feed the skin and the leather will help to “fine” it.

A good general tonic for the hands is made up of equal parts of lemon juice, glycerine and rosewater, with the addition of half a mustard-spoonful of borax for each ounce of the liquid. Apply a little before going out every morning, and, it will preserve and nourish the skin during the day. Vinegar is helpful in hand-beauty. Rubbed over the cuticle, it prevents •■’hang-nail” and makes manicure doubly easy. A thin paste composed of vinegar and fine oatmeal, spread over the hands at frequent intervals, will soften and whiten the skin.

Another splendid and inexpensive hand bleach, is composed of glycerine, rose-water and quince seeds. Soak an ounce of quince seeds in a pint of

water overnight, strain next morning, and add two ounces of rose-water and three ounces of glycerine. Pour the ingredients into a bottle and shake until the mixture forms a cream. Apply after washing both morning and evening. An alum-egg pack is useful for improving the appearance of the hands. Put a pinch of powdered alum in a basin, break into it the white of an egg, and mix the two well together. Wash the hands in warm water containing a little borax, dry them on a soft towel, and rub in the alum-egg mixture. Do this last thing at night and put on a pair of old kid gloves. Next morning wash the hands in tepid water to which you have added a little eau de Cologne. A NOURISHING JELLY. Ingredients: Half-pint of syrup from any tinned fruit; sugar to taste; one teaspoonful ground ginger; two ounces candied peel; a few drops cochineal; half-ounce gelatine; two egg-whites. Heat the syrup gently; add sugar if required and the ginger. Shred the candied peel very finely, and mix this in. Stir in the cochineal; add the gelatine and stir over the fire until this has dissolved. Allow the mixture to cool but not to set, and turn it into the dish in which it is to be served. Beat the eggwhites to a very stiff froth and fold in lightly. Leave to set. Serve with ground ginger.