It’s Little Things That Matter Most

Timaru Herald, Volume CXLI, Issue 20446, 17 June 1936, Page 10

It’s Little Things That Matter Most

Rice and Tomato Soup. One and a-half pints mutton, veal or chicken broth, 1 dessertspoonful rice, three fresh tomatoes, a little salt. Put broth into a lined saucepan, with the rice well washed, and the tomatoes wiped and cut in slices. Boil slowly for half and hour, stirring occasionally, then rub through a hair or fine wire sieve. Heat nrvo.vi concn focin 'irtrl if. IS

ready for serving. A little cream may be added. Munchies. Mix well one cup of flour, one cup of sugar, one cup of coconut and two cups of rolled oats. Next melt over a slow heat one cup of butter and two tablespoons of golden syrup, add one teaspoon of baking soda, dissolved in three tablespoons of boiling water, and stir info drv ingredients: add hist

a cup of walnuts not cut up too small. Drop spoonsful on a cold tray, and bake a golden brown. Keep in an airtight tin. French Apple Pudding. Melt in a saucepan l|oz. of butter, stir into it till smooth 2oz. flour, add gradually 11 pints of milk; let it boil for three minutes, then, pour the, mixture into a basin and add to it loz. sugar, and' vanilla essence to taste. Beat in

two yolks of eggs, one at a time. Whisk two whites of eggs to a stiff froth, and stir lightly in. Put a thick layer of stewed apples in a piedish, pour the batter over, and bake 40 minutes. Danish Apple Custard. Apples, strawberry jam, thick custard, cake crumbs, water, sugar, lemon rind. Peel and core 1 lie apple's, put into <i saucepan with water, suirar and Icnioii rind,

and stew very slowly till soft but not broken up. Put carefully into a fireproof dish and spread with jam, then pour over the custard. Sprinkle with cake crumbs. Plaee in a moderate oven and bake till heated through. Dot the top with jam and serve cither hot or cold. Celery Soup. Take, two heads of celery (the white parts only), two mediumsized onions, a pint of stock, some

cream and seasoning to taste; cut up celery and onions roughly; add stock, and simmer until tender; rub through sieve, and return to saucepan; add milk, bring to the boil and thicken it with a dessertspoon of cornflour; stir cream in carefully when soup is ready to serve. Oatmeal Water. With a teacupful of medium oatmeal mix as much cold water as will make it sufficiently liqiiid

to pour into three pints of boiling water. Add just a little salt, and simmer gently for half an hour, stirring frequently. Strain when ready, sweeten to taste, and add the juice of one or two lemons, the rind of which may be simmered with the oatmeal. Bran Tea. Into eight breakfastcupsful of boiling water stir two breakfastcupsful of wheat bran. Keep it barely simmering for an hour, then

R/TEN’S taste in women’s clothes can usually be ignored. They simply know nothing at all about what suits us. “Wear your black” they will advise whether or not it is your night for black. With the hair it is different.

Cleanliness, fresh air, and frequent brushing will encourage a natural gloss on hair of any shade. Rinse thoroughly after shampooing, and dry in the air—in the sunshine, if possible. Keep your hair brushes thoroughly elean always. A hundred strokes with .. clean, stiff-bristled brush every night, or morning, or both, will free the hair from lustre-robbing dust, and from that “tiredness” that attacks uncared-for hair. If the hair is fair and you want it to glisten, rub the hair, strand by strand, with a clean silk handkerchief. Give your eyes an eye-bath of weak saline solution or weak boraeie lotion morning and night, and they will shine. Then it wiP not matter if they are blue, green or black—-they will still be “bright eyes.” Wash away film and dust from hair, eyes and teeth, and they all shine, so actually it is just a matter of perfect cleanliness, if you are beautiful!

The same rule applies to clothes. Keep well brushed, and you are well groomed, therefore well dressed, therefore beautiful. In these days when any woman can be more cr less beautiful, one can only hope to “outshine” the rest if one wants to be noticed—and who doesn’t?

strain, and sweeten to taste with honey. Boiled Celery. Separate the stalks aud wash well and cut into three-inch lengths and cook in salted water; have water boiling first with lid off until stalks are quite tender; lift carefully from saucepan and place in hot vegetable dish; a piece of toast at the bottom will absorb the water. Serve at once with hot melted butter sauce.