Notes For Women

Wairarapa Daily Times, 4 July 1925, Page 6

Notes For Women

Fashions,' Hints and Recipes.

Household Hints. To keep vegetables hot, place them iu a basin over a pian of hot water. For cramps -or pains in the stomac try a few drops of essence of camphor. , . . When washing black stockings, rinse in blue water made deeper in tint than for white clothes. If ever wear a shoe that will not allow tho great toe to be in a straight line. The cord used for piping loose covers should be well boiled before it is put into place. Otherwise it will shrink •when the covers arc washed. To keep mice from the kitchen or pantry, sprinkle cayenne pepper on the . shelves and near the food. Never wear a shoe with, a solo aiarrower than the outline of the foot traced with a pencil close under the rounding edge. ' g, “• To polish and prevent leather uphoisterv from cracking, wash lightly wit 1 ■a little soap and water, and when dry well rub in with the hand a small quantity of vaseline. Leave for a day and then polish with a soft cloth. . When baking small cakes or tarts in patty-tins, it is a good plan to put a small -square of greased paper at the (bottom of each tin, after well greasing thenu This enables the tarts to be cooked through without being burnt underneath. Soda is one of the most useful household necessaries. A little added to water in which greasy dishes' arc washed to a great- extent destroys the grease and keeps the dish-cloth in good condition. For scouring all wooden articles it may be used with advantagShort Pastry.—When making pastry, if a little sugar is added to the Hour and a little lemon juice to the nuxin-g water, the pastry will be beautifullv eho-rt. '. When Choosing Carpets.—Plain, sell coloured carpets appear to be less in demand than of late years. This is possibly owing to the fact that they have' been found to mark easily. An all-over pattern wears better and is the more economical. All patterns that will not reverse, also large circular or oval ornamental centres, are best avoided. Very wide borders and striking colours a-re* an unwise choice if carpets have to be used for several years and fin all v do duty in the form of rugs. Laec Curtains. —Before washing lace curtains, shake out the dust and fold them carefully. Wash them in usual way. but "keep them folded. The most fragile of curtains, if treated in this way, will not be injured by soap and water. The best way to mend holes in lace curtains is to cut out pieces of lace from an old eurtain. larger than the holes, dip them in thick starch, and iron over the holes. A fairly hot iron is necessary, and the curtains must be very well ironed, so that the patches adhere well. • * * *

turn the bacon to the pan. Sieve the flour, a pinch of salt and baking powder into a basin, shred the suet and add, mix all to a stiff paste with a little water. Roll this out and line a o-reased basin with it. Put the liver and kidney mixture in the centre, add a little stock -or water, cover with the lid of .the pastry, and then with a greased paper, and steam for about three hours.

New “Magpie” Schemes. Black and white aprons are worn more than ever. A black satin frock ,s almost .sure to have a white crepe de chine front panel embroidered in black silk and soutache or beads. A black georgette will probably oe accompanied by a black satin cape lined with white crepe dc chine'or georgette. . ... Large white hats are lined with black georgette or satin and trammed with large black bows. Black hats are lined with ivory silk or georgette and trimmed with ivory -and silver brocaded ribbon-, or black ribbon with a woven silve rlining. A large white straw lmt, lined with black, may be adorned with a shower of iridescent cock's feathers. • * * * Return of Blue.

Various shades of blue aTe creeping bade into favour. Kasha is being dyed a verv pale shade for coat frocks and powder blue cloth is used for frocks ami capes. For evening dress materials lame, embroidered mousseline dc. soic turquisc blue is liked, or . periwinkle bine, whose .softer shade suits the biunette better. * * * *

Veiled Gowns for Evening Wear. Very charming effects- for evening frocks are obtained by veiling a silver lace dress with cloudy blue or mauve chiffon and tii-lle. More -gorgeous is a flame coloured lace underdress with a gold lace tunic. ° * * * *

Lace Frocks. Flesh pink and rose pink foundations are made .in taffetas, satin or soft silk, and covered with filmy silk laec; black, ivory and beige are all charming. A grey-white silk lace over rose pink taffetas gives lovely opal effect. The lace may be picked out with pearls and beads, and a string of rose-tinted pearls is the most appropriate jewellery. Quite a number of afternoon frocks are being designed in beige lace over soft pink. At present one sees them chieflv in the rooms of the great dressmakers; later on they will probably be much appreciated on the Paris racecourses or in the Bois.

Shapely Models. The waistline is certainly a little more elastic, and is now allowed to be higher than the- hip line, but never lower. On the whole there is more shape in tlve straight frocks than there has been for some time. They still retain their perfectly simple lines, but a little fullness on the shoulders, some almost invisible tucks near the waistline, ail'd especially a fiat, well-fitting yoke, give a certain amount of moulding to a frock that is apparently cut on severely straight lines.

Tested Recipes. Savoury Potato Rissoles. —Half a pound of cooked potatoes, a large rasher cf bacon, cut in dice, half an ounce of butter, yolk of an egg, seasoning of pepper, a little flour, frying fat. Fry bacon-dice lightly in butter; add all to potatoes, with pepper, egg yolk, and a small teaspoonful of flour. Beat well together and leave until cold. Form into small rissoles, using a little flour when shaping them, and fry in plenty of hot fat a light golden'brown. Brain well and serve. Appetising with veal or as an accompaniment to.-roast fowl. Potatoes Duchesse.—Half a pound of plain mashed potatoes, a dessertspoonful of grated cheese, seasoning of pepper and salt, .yolks of two eggs, a teaspoonful of- milk, a teaspoon ful of flour. Beat potatoes smooth with cheese and Sea-joning; moisten with some O.f the egg yolks, an( f form the mixture into tiny rolls, usm£ a very little flour, and lay on a butter on •> IIK Mix rest of egg-volk with tho milk, brush rolls over, and bake in a quick oven about ton minutes, a bright golden eolourj pile on a hot dish and ■serve. A nice “best” way # for special occasions. . c Potato Straws.—Half a pound ot smooth mashed potatoes, a tablespoonful of grated cheese, half an ounce of butter, seasoning of pepper and salt, yolk of an egg, a little flour. Mix po- | tatocs with butter, seasoning and cheese and make into smooth . paste with egg-yolk. Flour a large dish and roll out paste about a quarter of an inch thick. Cut into narrow strips with a 'floured knife, lay out on buttered 'tin, and bake seven or eight minutes until crisp. Serve cross-barred in ecutre of dish as garnish for veal cutlets or fillets of w-hite fish. • Lemon Dumplings.—Required: -lb ot breadcrumbs, 4oz of caster sugar, 6oz of suet, 2 eggs; 1 lemon, 2oz of flour. Shred the suet very finely, mix it with tho breadcrumbs and flour, sugar, the orated peel and strained juice of the lemon. Beat up the eggs and add. Mixwell and then shape into small balls. Boil these in boiling (Salted water or fry them in hot fat. Brain well. To dish: I£ r boiled, serve them piled on each other on a hot dish, and hand melted butter or lemon sauce. If fried, drain, on soft j>aper and pile on each other on a hot dish, and sprinkle with caster sugar, to which a little grated nutmeg -has bee nadded. Serve jam or lemon sauce. Apricot Pastilles.—Rub the contents of-one tin of apricots through a -sieve, retaining some of the syrup. Dissolve one teaspoonful of powdered gelatine :jn three table-spoonsful of the syrup. Weigh one pound of the fruit puree, place in saucepan with the dissolved gelatine and twelve ounces of sugar, wind ibring' 'the whole -slowly to the hoi.. stirring all the time. Continue to stir until quite thick; then add four ounces of chopped nnt meats, and pour the mixture into buttered fin's. When cool and set, remove from tins, cut into ■'small rounds, and roll in granulated ' -'Ki'Jtiey and Liver Pudding. Bcc,uired: lib of ox kidney and *lb of calve®’ liver, water, 4oz ot bacon, salt, pepper. Jib of flour, about 1 ® stock, loz of our, a -pinch of nutmeg, 'Joz of sirt't, half teaspoonsfnl of baking powder. Wash the kidney and liver dry in a cloth, remove all fat core and skin, and cut both into small pieces. Remove the rind and rust from the bacon, and cut into small pieces ul-so. Mix the fionr, salt and pepper <U ul nutmeg on a- plate, and coat the pieces of liver and kidney with this mixture. Put the bacon into a warm frying pan and cook for a few minutes; then lift it on to a plate. If .sufficient fat has not oozed from the bacon, add little 'dripping, then put in the kidneys and liver and brown a little. Re-

Stockings to Match. Unfortunately, skirts are still absurdly short and tight, but fortunately legs are a little less violently pink or sunburnt. For day wear, at any rate, they have some sort of sympathy with the general colour scheme of tre Test of the toilette. A grey frock looks so much more suitable when accompanied by grey stockings instead of pink ones! A great many bois de rose silk stockings are being worn with bois de rose dresses as well as black or brown ones.