HOME and— BEAUTY

Star (Christchurch), Issue 16732, 13 May 1922, Page 18

HOME and — BEAUTY

THE FAMILY CIRCLE Night-clothing.—To the careful mother her little one’s underwear is a matter of supreme importance. Bhe knows perfectly well that if the child’s health is to be good and it is to grow and thrive as it should do, the small undergarments must lie warm and comfortable, yet light in Weight. Home-made under-clothing is much superior to that bought ready-made. Not infrequently parent® think that in educating and feeding their offspring they are doing all that is required of them. That is where they err. AA’e have heard of the mother who hod a lovely little horn© which she kept as neat as a bandbox, but ehe wouldn’t ever have any visitors for fear it should be upaet- Consequently her girls didn't like visiting other homes, because they could not ask their friends in return. This meant that their pleasure hours had to be spent in kiuemas an 1 other outside places of amusement. Never let the family circle idea leave the household, and your children will call you blessed. l>on ; t Frown.—When anything happens to vex you, and your brows contract the moment your will is crossed, guard against it. Tf you are accustomed to give vent to your Irritation when provocation occurs, your voice will be sharp even if your words are not, when auyone answers you, unless quite definitely you have schooled yourself to patience. Many people who sound extremely cross are only tired <or overstrained, but that does not make what looks like ill-temper any more easy to bear with. All day and every day we react upon one another, and a slip on our part to someone else may mean a disastrous fail. So always keep a guard upon yourself. Washing Baby.—Never use- impure, and cheap soap, as this causes a rash to break out upon the skin of tbe. child. Discretion should always be exercised in the selection of n nursery soap. Keep to well-known makes. Soft water is preferable, to hard, and where this cannot be obtained the hard water should b© boiled before using, or at least softened by the use of a little borax.

Times for Meals.—lf the children breakfast at eight or half-past they should be given a cup of milk and a biscuit before starting for a morning walk, if the midday meal is to be at one. Some mothers arrange that the children's dinner shall he given at twelve o’clock, and in this cose the biscuits need not be given. A Nursery Menu.—A cup of warm bread and milk or n plate of porridge should be given before anything elec in the morning, then a lightly boiled egg and a slice of bread and butter may follow. Meat slrould not be given, but sometimes bread fried in bacon fat will make a nice change from the egg. Warm milk can be given in lieu of tea or coffee, and it is well to allow tbe children a little stewed fruit at break-fast-time. Sometimes a slice of bread and butter may be covered with thin slices of banana instead of the egg.

EVENING GOWN.

TESTED RECIPES. Three Holiday Cakes.—For occasions beyond the when a super-cake is required, Lady Baltimore, made famous by Owen Wister, first comes to mind. Had Owen Wister partaken of the angel layer cake, however, he would doubtless have written a sequel to his Kingsport chronicle, giving Lady Baltimore second place. Angel Layer Cake.—Mix an angel cake batter, using your favourite recipe, bake in layers and put together with this filling :—Whip 1 pint of thick, sweet cream stiff, add 1 cup of powdered sugar and vanilla to flavour. Have ready 1 pound of almonds, blanched and chopped. Add to the cfeam, and spread the mixture thickly between the layers of angel cake. Ice with a white icing. Dried Apricot Conserve.—Wash 2 pounds of dried apricots, and cover with water; allow to stand over night. In the morning put over the fire and add 2 cups of sugar, cook until it begins to thicken, then add 1 large can of pineapple, diced, using the juice also. Cook down until quite thick. More sugar may be added to suit the taste.

Mince Meat Recipe.—Two oups chopped meat, 5 cups chopped apples. 3 cups sugar. 1 oup molasses, 1 cup boiled cider, 1 cup vinegar, 1 cup water, 2 teaspoons cinnamon. 1 teaspoon cloves, 3 teaspoons salt, 2 cups raisins, i pound of butter, juice and rind of 1 lemon. 1 cup of liquid in which meat was boiled. Cook two hours.

Onion Soup.—Required : Spanish onions, stock, white. 1 quart; milk, boiling, 1 gill ; parsley, chopped, 2 teaspoonfuls : seasoning to taste. Feel the onions and slice them from root to crown. Saute 'them in a pan with the butter lor ten minutes, but they must not brown, so stir frequently. Add the

stock and a dust of salt and white sugar. When soft rub the soup through a hair sieve. Reboil it and stir in the milk and parsley. Season well. Cut some finger-shaped sippets j of bread, dip them quickly in some milk 1 JLLL sti >r-L lav t.i-ua_fVi <~>r. ~.-.11 1

tin and bake them till crisp Place one in each soup plate, and help the soup over them from the tureen. Gingerbread, —lib treacle, l£lb flour, i 1 b butter. Jib brown sugar, loz ground ginger, foz ground allspice. I teaspoonlul bicarbonate of coda, 3 eggs, i point milk. Mix flour, sugar, ginger ami spice. Warm the butter, and add it with the treacle, and stir well. Dissolve the soda in the warm milk ; mix it, and add the eggs, beaten. Bake in a shallow buttered tin for about an hour. Just before it is done, brush it over with the yolk of an egg mixed with a little milk.

Roast Loin of Pork.—Before roasting the meat, score the skin with a sharp knife, about a quarter of an inch apart ; this is for the convenience of the carver. Brush it over with a little melted dripping; put it into a hot oven, and cook until perfectly done, allowing quite three-quarters of an hour for each pound, as pork must be thoroughly done. Baste frequently, and. if liked, make some sage and onion stuffing. This may be cooked under the pork, and served in a separate dish, or with the meat.

Potato Puffs-—Boil and mash some potatoes, adding sufficient dripping (or one egg) to bind together. Roll out, and cut into rounds, four inches across and half on inch thick. Place on each some finely-minced meat or fish highly seasoned, and a small lump of dripping (size of n nut)* Place a layer of potatoes on the ton, flour both sides, and fry in boiling fat to a golden brown. Drain, place on a dish, sprinkle a little chopped parsley over, and serve with stewed mushrooms or tomato sauce.

Fish and Tomatoes.- -Half a pound of flaked haddock, one pound of cold mashed potatoes, two or three tomattoes. Skin the tomatoes, and with a large spoonful of chopped parsley add to tbe fish and potatoes. Season all together with an egg. Drop in boiling fat with a large spoon. Fry a nice brown.

Casserole Mutton.—Half-pound Gf cold roast mutton, 11b potatoes., a fcreokfasteupful of brown gravy, a teastxxmful of minced parsley, a tenspoonful of chopped capers, one chopped boiled onion, salt and pepper. Mince the meat and mix in the parsley, capers, onion, seasoning and gravy, put altogether into a casserole dish and cover the top frith mashed potatoes. Fork the top and place in quick oven and bake a golden brown. Serve hot.

Loin of Mutton Stew.—Hang 61b of loin till tender, bone it and sprinkle over it half a teaspoonful of pepper, quarter of a teaspoonful of pounded allspice. quarter of a teaspoonlul of mace, quarter of teaspoonlui of nutmeg, six cloves, pounded fine with the others. Let it remain for a day. then make a forcemeat as follows : Cover the meat with it and roll and bind up firmly. Half bake it in a elow oven, let it get cool, take off the fat. and put the gravy in a stewpan. Flour the meat, put it in the gravy and stew it perfectly tender. Now take the meat, unbind it, add to the gravy one glass of port, two tablespoonfuls of mushroom ketchup. Give one boil and pour over the meat.

WEDDINGS* HETGHTON—-HOAYAR D. A wedding took place on April 12 at St Mary’s .Anglican Church. Addington, the officiating minister being the Rev Canon Bean. The contracting parties were Miss Elsie Howard, eldest daughter of Mr and Mrs G. Howard, of Redcliffs, to Mr Herbert 'A Heighten, of Somerfield Street. Spreydon. The bride, who entered the church on the arm of her father, looked charming in a frock of white crepe d© chine neatly embroidered. Her veil which was beautifully worked at the Convent, was held on each side with orange blossoms. She also carried a beautiful shower bouquet. Miss Eileen Haase, the bridesmaid, wore a dainty dress of blue crepe de chine with lemon trimmings and hat to match and carried a lemon bouquet of dahlias. Miss Doris Howard, sister of the bride, made a sweet little flower girl in white voile embroidered with pale pink. She carried a posy of flowers to match. The duties of best man were carried out by Mr Charles Batchelor. After the ceremony the wedding breakfast was held at the Rendezvous, where toasts were given and responded to. Tn the evening the guests were entertained at the residence of the bride’s parents, “ Dover,’’ Redcliffs, where a very pleasant evening was spent- Later Mr and Mrs Heigh ton left for their future home at North Beach. AA’RIGHT—GOODWIN. The wedding took place recently of Miss Melba Goodwin, only daughter ol Mr and Mrs AY. E. Goodwin, “Glenfern,” Halswell, to Mr James AYriglu. eldest son of Mr and Mrs J. Wright, ■ * Sunnybrook.” The celebration took place at St Mary's Church. Halswell. Canon AY. S. Bean officiating, assisted by the Rev C- O. Oldham. The church, which was beautifully decorated b\ friends of the bride, was crowded with friends. Mr Osborne Cole presided at the organ. The bride, who entered the church on the arm of her father, wore a handsome gown of white souple satin, trimmed with silver lace and orange blossoms. She carried a beautiful bouquet of pale pink and white roses, interspersed with maiden-hair fern, tied with white satin streamers. The chief bridesmaid. Miss Dorothy Wright, 6ister of the bridegroom, was attired in a frock of apricot crepe de chine, with hat to match. She carried! a bouquet of choice flowers of corresponding .shades, with gold streamers. The second bridesmaid. Miss Daisio Chambers, wore a dainty frock, the bodice being of blue shot taffeta. Her picture hat was of French net, with long streamers to match the taffeta Her bouquet was of white and pale blue flowers and autumn with blue streamers. Miss Molly Wright, who acted as flower girl, wore a pretty little frock of shell-pink crepe de chine The bridegroom was* attended by his cousin, Mr C. Beaumont, as best man. and Mr H Jones as groomsman The bride’s mother wore a smart violet costume, handsomely braided, and smart model toque with floral crown and violet and gold brim, with osprey mount j at side worn with loos© pointed gold j veil. She carried a bouquet of white j roses and violet- flowers, with white j streamers. After the ceremony a re- j eeption was field in the Halswell Hall, where about eighty guests were entertained. the usual toasts being honour- ' ed. The bride and bridegroom were the recipients of many handsome and ; useful presents. BARRETT SMTTH. A wedding was solemnised at St Mary’s. Manchester Street, on May 10. when Cissy, fifth daughter of Air and

side, was married to Alfred, youngest son of Mr and the late Mrs Barrett, of 3, Leeds Street, Linwood. The bride was charmingly attired in a dress of dove-grey jersey silk heavily embroidered in silver and pink, w,jth a smart navy satin bat trimmed with whit© ostrich feathers. She carried a bouquet of pink carnations and maidenhair fern The bride’s sister. Miss Dot Smith, who acted as bridesmaid, wore a dainty costume of cream gabardine with hat and jersey silk jumper of jade green. She carried a bouquet ! of pink chrysanthemums and maidenhair fern. The bridegroom was attendled hr Air Alec Dow as best man. A - number of guests were afterwards entertained at the residence of Airs Epp*- | the bride’s sister. wore a smart | gown of navy crepe de chine trimmed ' with touchps of gold. After breakfast, I the usual toasts being honoured, the ' bride and bridegroom left by car amid ■ showers of confetti for Dunedin, where j the honeymoon is to be spent. the bride wearing a smartly braided costume with hat to match. COOK—DTACK. Tlie wedding of Miss Emma Diack. the eldest daughter of Mr and Mrs James Diack, of Ashburton, to Mr John Edward Cook, eldest son of Alt Michael Cook, of Park Grove, Marshland, Christchurch, took place at the Church of Christ, Ashburton, on April 19. The bride, who was given away by her father, wore a gown of white [ China silk trimed with lace and silver beads with the usual bridal veil and I orange blossoms. She carried a beau- ' tiful bouquet of cream roses. Tins j bridesmaid. Miss Ella Diack. sister of the bride, wore a dainty frock of indigo blue marina silk crepe trimmed with pink. She carried a pretty bouquet of pink roses. Mr Bruce Cook, brother of the bridegrqom. was best man. After the ceremony a reception was held at the Orange Hall Later Mr and Airs Cook left for tin* j north, where they spent their honevj moon. The bride’s travelling cos--1 turn© was n. navy tailored one with a | feathered toque of peacock blue and veil to match. HOUSEHOLD HINTS. To clean white and light coloured leather belts, bags, etc., mix together powdered pipeclay and alum. Apply with an old handkerchief, rubbing in a rotrary direction till the article is quite clean, repeating process two or three times if necessary. To Keep Parsley Fresh.—To keep parsley fresh, wash and dry fresh parsley and place in mason jar. Cover and keep in refrigerator. Parsley may be kept in this way for several days. To some housekeepers parsley is a L necessity for garnishes. soups and | sauces. This is a more sanitary method | than the old unpleasant way of keeping in water. To Clean Gilt Picture Frames. Remove all dust. Then wash with a solution of vinegar and water (one gill of vinegar to a pint of water). Apply the mixture with a soft brush, then squeeze the brush dry and brush the gilding till completely dried. AA’hen washing black stockings add a teaspoonful of vinegar to the rinsing water. This will keep them a good colour and prevent them from turning a rusty black.

Do not throw away ends of candles. ! but save them for fire-lighters. One | placed in the middle of tbe coal and j stick© when the fire is laid will cause | it to burn up immediately. Sanitary Hints.—Keep a can of potash on the shelf over the kitchen sink : drop o few cryrtals into the sink and let the water dissolve it, and run through the pipe*. Watch all damp corners: if the wall is water-soaked the paper falls, leaving all sorts of fungus growths. To remedy this, scrape the wall and get a little Poitland cement, mix it with water, and put it on with a whitewash brush. Work rapidly, mixing only a small quantity at a time: this will not only give the walls a hard finish but make them as waterproof as a china cup. Useful Eye Lotion.—One teaspoonful of boracic crystals to half a pint of warm water makes an admirable lotion for baby’s eyes. A piece of cotton wool dipped in this should be. used to wipe inside the child’s mouth. and once- a day this process must be gone through. A droi> of the lotion should . be allowed to fall gently into each eve. and the lids then wiped with a soft ; piece of linen. Ophthalmia or loss of j sight lias often resulted through the ! eyes ot a newly-born baby not being i attended to. and the process is so ! simple that no mothers need Tic afraid Neuralgia in the Face. For this put a i few drops of camphorated oil in the ear i during the day, and before retiring add another few drops, and lay n small piece of bread along the affected part inside the mouth. ==