HOW TO BE SLIM.

Star (Christchurch), Issue 17829, 24 April 1926, Page 18

HOW TO BE SLIM.

Slimness is still the fashion, so women who desire to be fashionable must make efforts to be slim —and to keep slim: Young girls sometimes complain that they are not thin enough. On no account should they be allowed to take*harmful drugs or starve themselves. Indeed, the drug and starvation treatment ought to be strictly avoided by all. One of the best ways of getting slimness, and retaining it, is by exercise. Daily exerci.se in the open air, such as walking—the finest form of exercise and possible to almost everyone—-golf, and tennis, are exceedingly beneficial, but they must not be indulged in too vigorously, especially at first, or over-fatigue will be the result. Then a few physical exercises, such as bending the body, swinging the legs backwards and forwards, touching the toes without bending the knees, lying flat on the floor and raising the legs, should be practised every morning as soon as one gets out of bed. It is essential that the bedroom windows should be open to admit plenty of fresh air while the exercises arc being done. The woman who wants to be slim cannot afford to indulge her fancy in rich cakes, pastries, and too many chocolates. All these, together with starchy foods, such as potatoes, should be avoided. Neither should her diet include much cream, butter, sugar and sweet things. Plenty of nourishment can be obtained if sufficient eggs, fish, poultry, lean meat, fruit and green vegetables and salads are eaten. Toast is better than bread, and plenty of hot and cold water should be taken. A glass df hot water, to which the juice of a lemon is added, is beneficial if taken before breakfast every morning. THE VOGUE FOR LACE. Lace has quite come into its own again, and many of the prettiest dancefrocks are now made of fine, cobwebby lace poised over a plainly-cut, coloured underslip. A black lace dress is an ever-useful stand-by, and you can make the one frock look like several if you have differently coloured underslips to wear with it. • <'oloufed lace dresses are trimmed with insertions of painted lace, which can be conveniently bought by the yard, and painted designs are also to be seen on some of the smart, hcavv lace trocks. Spotted lace is in again, too, and is made up into very charming dresses while some -.if the new lace gowns which arc designed for dinner or theatre wear are cut with long wing-like sleeves. It is distinctly fashionable to wear a diamer.te bangle above the elbow, so that it glitters through the transparent sleeve in a most- attractive A LINGERIE NOTE. Shaded crepe de chine fashions the last word in lingerie. Imagine a garment in tones shading from pink to rose red; lemon to deepest orange; myrtle to eau-dc-ni!: violet to lavender, and so forth. A bower spray is the favoured decorative note, en suite in the matter of colour shadings, of course. The effect is more than charming; but, alas! SOME EASY-TO-MAKE SUPPER DISHES. Tomato Rarebits.—One ounce of grated cheese, one large tomato, one ounce of butter, one teaspoonfu! of ketchup, pepper and salt. buttered toast. Put the butter in a small saucepan with the tomato, and let all cook till the tomato is soft enough to go through a sieve. Return the pulp to the pan, stir in the cheese and seasoning. Have ready squares of buttered toast, stir the mixture together till hot. pile on the toast, and scatter chopped parsley over. Fish Custard.—Take some ; boiled white fish-—what is left over from a previous meal can be used ; up in this way—skin arid bone it. Mix it. with two well-beaten eggs, half a pint of milk, pepper and salt. Pour into a well-greased piedish, grate a little nutmeg on top, and place in a fairly hot oven to brown. Cheese Savoury.—Take i>oz cheese, 6oz 'breadcrumbs. Grate the cheese,

mix. with breadcrumbs, a little salt and pepper, and sufficient milk to make into a thick batter, and bake twenty or thirty minutes in a buttered dish. Hot-pdt.—One pound (or less) of cold meat, ilb steak, sib onions, l&Ib of potatoes. Cut the cold meat into neat pieces and put a layer at the bottom of a casserole. Cover with sliced onions, then a layer of sliced potato. Then the *;b of steak cut very small and more onion and potato. Cover with stock if you have it, or make some with a couple of meat cubes and about a pint of water. Put into the oven for not less than an hour and a quarter—longer will improve it. Remove lid for the last fifteen minutes to brown potatoes. Onions and Cheese.—ln an earthenware baking dish place thick slices of Spanish onions, season, and put a very small piece of butter on each slice Bake in an oven until tender. then sprinkle with grated cheese and fine breadcrumbs. Bake again until the cheese and crumbs are browned., Serve very hot with thin bread and butter. OLD-FASHIONED MILK DISHES. I (By DORA 1,1. FORD.) It is not always realised that some of cur best known miik dishes have a j very ancient history, and figured at meal times, centuries ago. wearing practically the same appearance as in the ] present day. Junket, for instance, in early times was always known as “Curds/ and the J dish is still called “Curds” or "C-ruddes” in Scotland. The ancient poem. “Piers I Plowman." mentions ‘a few cruddes r and creme and a haver (oat) cake." The name Junket was given to the dish I in England because the curds were laid on rushes to drain oil the shey. and were so carried on to market. “Junciis" being the Latin and botanical name for rushes—we have Junket. Devonshire Junket has the addition of clotted cream. Frumenty (or Firmity), a more substantial dish, goes back to very ancient times. It is made by boiling a quart of wheat, and adding gradually two quarts of milk, until this forms a! jellylike substance. Add loz of currants, the beaten yolks of tiiree eggs, three tablespoonfuls of milk and a little grated nutmeg, and stir into the mixture. Sweeten and serve in cups. You have an old Somersetshire dish-in this which is very wholesome for children. Flummery is a mere expensive and less substantial dish than Frumenty. It was much in demand in the eighteenth century, and is mentioned by Oliver Goldsmith. The old way was to make it from ealf's-fout jelly, but nowadays gelatine is usually substituted. An old-fashioned method was to take a pint of calf’s-foot jelly and add half a pint of thick cream and two ounces of blanched sweet almonds. Bring just to the boil, strain, cool, and serve in \ custard glasses. Tea .scones are usually lighter if ! moulded and not rolled. •Weak, cold tea will be found excel- 1 lent, for cleaning varnished paper. Ap- 1 plv with a clean flannel, and rub dry j with a sdft duster. Hat Facings.—-Facings for the underside of a brim are usually finished at. the edge with a wire. Cut a piece of wire the exact circumference of the brim, plus one inch for lap. Bend to the shape of brim and pin under edge of velvet beginning at the centre back. Roll velvet over wi:o and bring cut to edge. Pin in place nil the way round before beginning to sew.