Notes For Women

Wairarapa Daily Times, 12 October 1929, Page 6

Notes For Women

Fashions, Recipes and Mints.

Sleeves and Cuffs. Sleeves —and especially cults! —are very important this season. Wide gauntlet cuffs of starched hemstitched muslin, with neat little collars en suite, are featured on one or two daytime models. White muslin on black looks especially well; so does stonecolour on olive green. Alternatively you may choose to add a long, cascading jabot of fine lace to the A opening of your more regal afternoon frock of satin, moire, taffetas or crepe. Then you will finish the long sleeves with shaped frills of similai ] acc —frills that fall over the knuckles and make your fingers look lovely! The mitten sleeve is being revived by one designer. It looks quaintly in keeping with the demuTe little frocks he’ makes for his younger customers. Black semi-evening frocks, for instance, all full and billon y as to skiit and all tight and trim as to bodice, with long, transparent sleeves moulding the white arms and terminating a tually in mittens over the hands! * * * * Chapped Hands.

An excellent softener and preventive of chapped hands is made as follows:—Take the fat from aro-nd a sheep's kidneys, render down, and, while still soft, add three tablespoons of olive oil, one tablespoon of camphorated oil and a few drops of good cau do Cologne. Mix will and put into jars, stirring it now and again till set. Bub well into hands after washing.

Strawberries for Beauty. - If your teeth are not so white as you would wish, cut a ripe strawberry in two and rub it over them. The acid of the fruit bleaches without injuring them, and removes all stains and discolorations. Three or four strawberries'mashed in half a pint of warm milk and rubbed into the face and throat make the skin soft, white and transparent. * * * * Packing. Shoes pay for careful packing. To pack each pair with its trees in takes over much space in a small suit-case —so let your small toilet and medicine bottles, flat cream jars, etc., act as travelling trees! They will both keep the shoes stretched nicely and pack safely themselves without risk of breakage. Each pair of shoes should be slipped into a cotton shoe-bag after bottle-stuffing the toes.

There’s an art in packing so that one’s clothes emerge fresh and uncrumpled. A large suit-case partly filled is as fatal as an overcrowded one. For an over-night visit or journey discard your suit-ease, carrying instead one of the new, Small over-night cases in gay American cloth. These are very light, waterproof, and just hold the needs of one night. * * * * Soft CJoxns. Soft corns can often be cured by carefully washing and drying the parts and powdering between the toes where the corn is located- with powder of oxide of zinc. The affected toe should then be wrapped in a thin layer. of cottonwool to keep it from being pressed by its neighbour. An altcinative remedy is to dip a piece of -old white silk into a mixture of equal parts of tincture of iodine and gl\ eerine. Wring out, the silk and lay it between the toes against the corn. Renew night and morning. In a week the corn should come out easily, and if a little glycerine is rubbed on night and morning it should not return.

Removing Ink ,Stains. Isn’t it tempting, now that the summer days have come, to go to the office in a light jumper or frock, instead of a dark one? But, oh, the tragedy of those inevitable ink stains! Yet you needn’t really be worried by them, for they can . nearly all be removed quite easily, if they are treated the same day. It is a good plan to soak out as much of the ink as possible in water, squeezing the spot gently. Lemon, tomato juice, or cold milk will then probably finish the work. Any chemist will supply you with salts of lemon, which may be applied sparingly, on a match-stick, to an obdurate stain, and loft to drj. Don’t, on any account, put it near a fire, but let it dry naturally.. As salts of lemon is a very poisonous substances, you must be careful in using it. Coloured.inks arc much more troublesome than the ordinary blue-black variety. #

Two “Tips.” If you have reduced your weight at the expense of your looks and now find yourself faced with wrinkles, pat “the affected parts” with a mixture of glycerine, spirits of wine and essence of peppermint (equal parts of the first two ingredients, a soupeon ot the third) at bedtime. When your eyes ache from overdoses of sewing, reading, etc., blindfold yourself with a piece of black silk and rest for half an hour. Remove your bandage and take a °°" at yourself in the glass. You will be amazed at the change! * * * *

Beauty Briefs. , When your hair is in a refractor ~ greasy mood, pour or rather sprinkle, a little lavender water over it and .

tht'ii brush carefully. Don’t “dry clean” with scent too often, though. Overdoses of perfume cause halos to grey before their time. Those of you threatened with round shoulders would do well to learn to sit, walk and stand with your head back and your chest forward. As chests come forward shoulder blades straighten automatically. Neck hollows also disappear when chests arc thrown out.

Do not' on any account cut thecuticle about your nails (cutting coarsens). Soften the skin with vaseline morning and evening and press it back with an orange stick at least once a day.

•Should you be so unfortunate as to scorch your brow or cheek while marcelling your locks, dab or. a little peroxide and repeat the dose at fourhourly intervals during tbc day. if vou carry out these instructions no unsightly sear will mar your beauty. "** * * Scottish Cooking.

The ignorant Sassenach fondly imagines that the Scots subsist on a diet of porridge and usquebagh, with occasional excursions into haggis and singed sheep’s head. The Scot knows better. He is aware that his country is proverbially “the land of cakes,” and that the art of cooking —although it received a temporary setback after the Reformation —has always been cultivated north of the Tweed. The Scots combine thrift with a natural likening for good food. Both these characteristics are apparent m many of the recipes given. The directions given for “inky-pinky” show how the remains of yesterday’s joint can be served up in a most appetisingform. Forfar bridies are, as Mrs McNeill justly observes, fit for a king’s supper. It should be noted that in the preparation of this simple but alluring dainty onions are optional. For veal flary more elaborately culinary resources arc needed, but the result is well worth the effort. Robert Burns has celebrated the attractions of muslin kail. The goose that is sacrificed to make gooseblood pudding does not die in vain. The 'Scots’ rabbit is superior to the Welsh species. The addition of a little porter gives it a distinctive flavour. Edinburgh fog is better than its name. Among its constituents are cream } ratafia, and almonds. The strictest vegetarian may eat of a fitless cock without violence to his principles, while, for all the length of its title, a stover Howtowdie with drappit eggs is described as “a very nice small Scots’ dish.” Seaweed docs not strike one as very promising material, but the housewives of the Western Isles turn it into delectable soups and jellies. Of cakes and scones and bannocks and pies there is no end.

The haggis deserves special treatment. The origin is a subject upon which the Scots are rather touchy. French influence was strong in the preElizabethan Scotland and doctrinaires suggest that the word “haggis” is derived from the French “hachis,” and that the dainty itself is of French descent. However, the theory that the haggis is one of the nobler legacies of France may be dismissed with contumely. The choice of haggis as the supreme national dish of Scotland is very fitting. It is a testimony to the national gift of making the best of small means, for in it the Scots have concocted out of humble,' even despised ingredients, a delicacy that delights the palate of the epicure. Further, it is a thoroughly democratic dish, equally available and equally honoured in castle, farm, and croft. It has inspired one of Burns’ most eloquent odes; he exalts it even above tripe. Finally the use of the paunch of the animal as the container gii es that touch of romantic barbarism so dear to the Scottish heart. The unsophisticated Southerner talks of a haggis as though there is only one type. The inventive genius of the Scot has evolved several. Thus there is the Royal haggis, which richly deserves the epithet. Again there is the haggis constructed according to the formula employed by Meg Dodds of the Clcikuni Inn, when her entry won first place and the sweepstakes in a haggis competition held in Edinburgh. The unitiated arc advised to be cautious in the manner in which they approach the “chieftain o tie pudden race.” If handled injudiciously, it is apt to explode like a shell and bespatter the carver with savoury shrapnel. It is interesting to note that for various festivals special dishes are appointed by custom. For Halowc’en— October 31—the appropriate fare is buttered sowans, crowdie or champit tatties, cake with charms, bonnach salainn, apples and nuts.