LADIES’ COLUMN

Thames Star, Volume LXIII, Issue 17528, 17 January 1929, Page 2

LADIES’ COLUMN

SEASIDE FLIRTATIONS. The door of the cage is opening—we’re out, free and off! We have to pack a whole eternity into a single fortnight—if we don’t, what happens? The precious fortnight shrinks to a minute. Now, a second’s attention to a note of warning while we are in the train! It is no use your scoffing. You are going to make the acquaintance of a certain someone. He fits the occasion surprisingly well. He is just right. His manner is gay and carefree, his smile is friendly, nothing is any trouble to him. He’ll fetch and carry anything for you. His humour is perfect. Just the holiday humour! You like the pressure of his hand, light and friendly, with just a sort of see-you-tomorrow intimacy about it. Here we have the ideal holiday companion.

Wouldn’t it be a pity if we spoilt it all by taking it and him seriously? If there is a danger in the holiday flirtation it lies there. Don’t forget it is a holiday. Last year there was someone else, next year there will be Someone else —some other dream-maid; some other dream-man. For a holiday is a dream —or should be —a happy dream. A dream crystallised into a little gem of reality! You and he are, or should be, like the bees, going from flower to flower sipping holiday honye. He is regarding you like that all the time. There was a line on his brow when he came for his holiday—dark rings under his eyes. Your eyes and brow have those dark rings and that line, too. With the magic of that holiday spirit that is abroad in you you make those traces of workaday care go away from him. With the same light, airy touch he does the same for you. That is something to have done for one another. When the holiday is over and you go back you must not, as some girls do, think of him in the same way as you did when you were holiday-mak-ing, dream-making, winging your way out of yourself for the sweet, brief spell before you. Remember holiday love-making should have no more substance than ji dream. Let it have the illusion of reality if you like, but at your peril let it have more sway with you than a dream. The seaside holiday should be a thing of delight for ever, not a memory full of distress, a regrettable matter. Only light-hearted flirtations—light as the foam of the sea, as it were—should be entertained by the seaside. USEFUL RECIPES. CABBAGE SALAD. Ingredients: One young cabbage, 1 tablespoonful butter, 1 tablespoonful grated onion, 1 tablespoonful flour, 1 cupful water, 1 egg, 2 tablespoonsful lemon juice, grated nutmeg. Method: Boil the cabbage in an •uncovered saucepan until tender, cut it into quarters, drain, and when cold arrange in a glass dish. Mix the flour with the butter and onion in a pan until well blended. Add the water and boil until the consistency of cream. Stir in the lemon juice and the well-beaten egg, return to fire and simmer for one minute, stirring all the time. Cool and pour over the cabbage and dust with nutmeg. Note. — This dish, may be served hot or cold.

POTATO SALAD WITH ONION DRESSING. Ingredients: Lettuce, cold boiled potatoes, beetroot. For the dressing, 1 egg, h teaspoonful salt, \ teaspoonful sugar, pinch of mustard, 2 ablespoonsful vinegar, 2 tablespoonsful butter, 2 tpaspoonsful onion juice. Method: Cut the potatoes into small dice and arrange on a bed of shredded lettuce. Mix together the sugar, butter, salt, mustard, vinegar, onion \§So o qt jo 2f10.£ uoynaq em pun oomf Stir *over a slow fire until the butter melts. Whip white of egg to a stiff froth; mix thoroughly with the other ingredients and take off the fire.

g==S— - ===== —•* !a = When cold pour over the potatoes and lettuce. Garnish with small squares of beetroot. Note. —The amount of onion juice put in can be varied to suit individual tastes. SARDINE SALAD. Ingredients: One large or 2 small lettuces, 2 tomatoes, 1 cupful cooked rice, 1 cupful cooked peas, 1 hardboiled egg, 1 tin of sardines, salad dressing, pepper and salt. Method: Chop the lettuce and sprinkle with salad dressing when in the bowl or dish. Form a mound of rice in the centre of the lettuce and arrange the Sardines, tail ends up, against this. Surround the mound with alternate rings of peas, chopped white of egg and grated yolk. Slice the tomatoes and put round the edge of the dish. FISH SALAD. Ingredients: Sib. cold boiled fish, Sib boiled rice, 2 hard-boiled eggs,. 2 tablespoonsfu Isalad oil, 1 tablespoonful chopped parsley, 2 tablespoonsful vinegar, l teaspoonful mustard, pepper, salt, tomato. Method: Flake the fish and mix it with the rice and half the parsley. Pile in the centre of a glass dish. Blend together the vinegai', mustard, salad oil, and seasoning, and pour over ; salad. Sprinkle over the remainder of the parsley and decorate with slices of tomato and hard-boiled , egg.