HOUSEHOLD NOTES.

Waipawa Mail, Volume XXXVI, Issue 7752, 22 July 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

FASHIONS IN HAIRDRESSING. Most women realise that.they can make no worse mistake, from the peisonal appearance point of view, than to follow slavishly fresh fashions in hairdressing. , woman with a short face should uross her hair rather high, whilst a woman possessed of a long face shouM arrange her hair closely to the head, lor if she piled it up she would only accentuate the size of her countenance M omen with low foreheads may turn their hair tightly back, but their sisters Avtli narrow foreheads must forbear straining it tightly back, and should allow it to Avave or curl lightly in front, and so. soften the outlines thereof. Long thin-necked women may find : t an improvement to cijjt and curl a fringe in the nape of then* neck. We frequently hear rumours of the fringe going out of fashion, and in its absurd and -exaggerated fashion it has certainly died a natural death, but there is no denying the becomfngness of a few little curls on tho forehead. A certain freedom and naturalness of arrangement should always be allowed to hair, and it is just as much a mistake to crimp and friz smooth hair as it is to flatten curly locks. Black harr is not usually improved by crimping, but on the other hand, red hair is softened and lightened by curling. Hair ought never to be plastered down cr drawn too tight or twisted anyhow so as to resemble an onion at the back of one’s head. As few hairpins as possible should be usud, and il these are tortoiseshell so much the better. It is Avise to change the dressing for n day or two at a. time to prevent the hair becoming thin through being always done up m tire same manner. Madonna bands and smooth swathes are not becoming to all Avomen, but where these arc adopted the parting should be mad/) daily, as otherwise it Avill widen out in quite an alarming manner. !t is a mistake to adorn hair with ornamentation, for if it is prettily orranged it does not require enhancing, and if it is not beautiful then the less attention it attracts the better. UP-TO-DATE COOKERY DINNER SAVOURIES. On account of their cheapness and variety savouries have always been popular, and they shiuld bo specially so at tho present time, when living is so expensive. Accordingly Av e housekeepers should make it our endeavour to extend our knowledge of these dishes as much as possible. By following this i<inunte avc shall be aide not only to make a small piece of butcher-meat go a long way but to safeguard against all waste by utilising every scrap. Perhaps the strongest inducement to take up the subject is the great variety of savouries Avhich it is possible to turn out, thereby ensuring that our households will not readily tire of this particular fare. The savouries for which recipes follow are composed of ingredients that make them thoroughly substantial and therefore quite suitable for dinner dishes. SAVOURY POTATO OAKES. Boil half a dozen medium-sized potatoes and when ready mash thorn, after wards adding a teaspoonful of finely chopped parsley, the yolk of an egg, and a shake of pepper. Chop finely ill*, of cold cooked ham and mix it in with the potaties. With floured bands form the mixture into neat cakes, dip in tho white of the <o"g, and toss in line breadcrumbs. Fry the cakes in smoking hot fa.t until they are of a nice golden colour, then drain and serve very hot MEAT LOAF. Chop finely the remains of cold roast, boiled beef or veal, if there is any, chop a slice or two of left-over bacon. Take two teacupi'uls of this prepared meat and mix with it a teacupful of stale breadcrumbs Avhich'have been softened with a little milk. Add some salt, and pepper, a very little poAvdeivd sage, and a pinch of thyme. Grease a piedish and spread the meat at the fo .t of it. On the top place some coll cooked rice to the thickness of say an inch. Chop finely a little piece of onion and fry it lightly in a saucepan Avith a teaspoonful of dripping. Next add a chopped tomato, a tenspoonful of flour, a olive, a shake of pepper and salt to season. Stir in a teacupful of stock or water. When this mixture i • boiling pour it over the contents cl : the dish and alloAv it to soak through. On the top sprinkle a few browned breadcrumbs, and place on these a few dots of butter. Bake for tAventy minutes in a moderately heated oven. This savoury may be served Avith tomato or FRIED TRIPE. Take lib. of tripe which lias been boiled until tender. When cold cut it into neat strips and dust Avitli flour. Dip these in egg, and toss in fine seasoned bread crumbs, to which a grate of nutmeg and a pinch of powdered thyme has been added. Fry the mixture m deep smoking fat a .pretty golden colour, then drain and serve the tripe very hot. A nire white sauce, to which a little finely-chopped parsley has been added, may be handed round with this dash. This forms a delicious light savoury.

meat mould. .Get lib. of rump stoat and have | mincod finely. Mince finely also U! - ot lean bacon. Chop finely a litle bj of onion, and place it at she side ,1 tile fire in a saucepan with a teaoupfi, nt “ft . prepared meat* add bieakfastcupful of breadcrumbs, i quarter of a teaspoonful ot groun maoe a pinch of ground doves, pepnril and the necessary salt to season, th quant ty of salt depending on the sal*. 1 5 ness of the bacon. Next heat an eg Jfl mid mix it m with the, strained until mill‘. I ,i U ‘ pan * add, “? •' Httle inor* 1 1 milk il necessary. Grease a basin, p*,JW | in the mixture, cover with n grease'll ’“ft 01 ’h? • steam for two hours and #] linlt. Ill's savoury may he served wit •'ill tomato sauce. fill POTATO AND CHEESE ROLLS |j Take ImJf „ dozen cooked potatoes]!l •nd attel mashing them add a littlVjl milk, a shake of pepper, three table I* and the haf II il&Sf-JPS hTwmhahleTo forii l! inti! ri°// S T*! 1 ‘''’".red hand] shapld’l "to , oils, and place these on a greaser 11 baknjfv tm Brush over with the re f illuming half egg, and bake m a hoi f ov.n for ton minutes. The rolls shonic' U readv * > ,rett - v ««Men colour wheo 1 MEAT SHAPE. Bod 2oz. of macaroni in boiling salt pi ed water, then drum mid chop. Chop f dd V!' ° f mmt ’ a »d ndfel fills nf l '° ? laoaroni i tiro tablespoon-tl fills of l„eaderumbs, a teasiMonful or *1 neb-chopped parsley, popper and salt 1 to taste, a grate of nutmeg and a : pinch of powdered herbs. Beat an egg 4 and add it to the mixture with siiffi-Sfl cent stock or milk to moisten. Put‘ i all these ingredients into a greased 1 i f tow with a greased paper, and ? steam for three-quarters of an Hour, t I urn out the shape on a hot asliet, and 4 pour brown sauce over it. A THOUGHT FOR THE WEEK. i All that I have been able to aecom- !is phsh in the course of m.v life, lias been : i! | through perseverence,” writes G.'ll otepnenson.