Notes For Women

Wairarapa Daily Times, 20 June 1931, Page 3

Notes For Women

Fashions, Recipes aid Mints.

Stop Soup Curdling. Tomato soup often curdles, due to the acid in the tomatoes. Bring the milk to"the boil just before adding it to the soup, and counteract any acidity with a pinch of bicarbonate of soda. This is specially necessary when using tinned tomatoes. ■* * * * Storing Parsley. Parsley can be had all the year rbund if stored properly. Spread the parsley on a cake tray or sieve, and place in a gentle heat, either on a plate rack or a very cool oven. The drying - will take a few hours, or the parsley will be discoloured. the parsley is crisp without being damp, crumble in between the fingertips, and place in a bottle to dry off perfectly. Keep a cork in the bottle and it will keep for months and not even lose its colour. # * * * When Washing Lingerie. When washing delicate lingerie, add a little borax to the water. This not ■only makes the water delightfully soft, but also helps to remove dirt. A small piece of orris root added to the solution in which lingerie is to be washed will impart a lasting fragrance to the material.

Empty Cotton Reels. Place empty cotton reels over the nails on which you hang aprons, etc., in the kitchen. These will make useful pegs. Cover a reel with thick cloth and screw it firmly to the floor behind the door. It, will make a good door stop. A small reel screwed above the key of a cupboard will make a useful knob where there is no handle. * A * * * To Remove FlutT on Dcors. When dust collects in fluff on the rough surface of doors rub then don n with powdered pumice on a damp rag. Then wash the door well and dry with chamois leather. *** * * To Barken Tail Footwear. Rub over with a woollen rag soaked with ammonia. Let it dry, then repeat the rubbing. Polish in the ordinary way. * * * # * Using Up Stale Bread. Another way of using up stale bread is to cut it in medium slices, dip each slice in milk, and bake a golden brown. These rusks will be very much enjoyed. * * * * Lace is the Fashion. Lace for grace. Lace for beauty. Lace for the youthful spontaneity of the debutante, and lace for the dowager. Stiffened lace is much used for teatime frocks, or the formal afternoon dress, whichever you choose to call it. A deep beige shade is attractive for this sort of gown, and one of the wide belts of brown velvet is a good trimming for it. Add to this brown shoes, pumps preferred, and ’hosiery of a brownish shade, and you have a costume at the very peak of fashion. Stiffened or starched lace is being much worn this season. A pastel blue starched lace dress, worn by a young girl at a New Year’s ball, is worth a word of mention. The design in the lace was outlined with silver thread (a chance for the girl with clever fingers here), adding greatly to its beauty. The combination of metal effects and lace is a good one. , Pink lace, embroidered in silver sequins, made a glittering and graceful evening gown worn on the same occasion by a tall brunette, while a girl with a pink and white 'complexion and golden hair was seen in a ruffled lace gown, with each ruffle edged with gold thread embroidery. * * * *

Use the Cheese Scraps. Don’t waste the odd bits of cheese which are left over; grate them and store in jars. Here are three ways in which the grated scraps may be used: Potted Cheese—Take ?lb. ,grated cheese, one tablespoon butter, i teaspoon made mustard, -} teaspoon curry powder, -} teaspoon fine sugar. Blend all ingredients and store in screw-top jars. Cheese Biscuits—Take 3oz flour, 2 ox. butter, 3oz grated cheese, one eggyolk, six drops lemon juice, I teaspoon baking powder, a pinch of salt, a few drops of cold water. Sift flour, baking powder and salt, lightly rub in butter and cheese and make into a dry dough with lemon juice and egg-yolk. Roll on floured board, cut to shape and bake in a hot oven till pale brown. Cheesed Scones. —Break hot scones in half (do not cut) and spread with a mixture of grated cheese and butter. Place together, return to oven for a few moments and serve very hot. # « * * 'Cookery .Hints. Too rapid boiling spoils and makes most vegetables tough. To serve green vegetables, really green, let them cook with the cover off; put about the size of an egg of breadcrumbs, tied in muslin, with the cabbages when cooking. Cabbages cooked like this may be used in any way. The bread absorbs all the bitted juices, and the cabbage are digested quite easily. The breadcrumbs also absorb almost all the smell •of the cabbage while leiooking. To keep artichokes from looking black when cooked, wash well, peel, and leave in cold water a. while before you boil them. To boil rice, put on in boiling water and. allow to boil fully 20 minutes’. Before taking off the fire pour

in a cup of cold water, then .strain, and each grain will be separate. If rice is put into boiling water it need not be stirred at all. If you stir once you must stir often, or it will burn. When making boiled puddings of any kind try putting a piece of greased paper over the top before the cloth is put on. This renders the elotli much easier to wash, and keeps the pudding nice and firm. To cover jams, etc., use soft tissue paper dipped in milk. Put it over the jam at onc-e, and the heat will dry it, making it like parchment. *-* * * Tins Buttonhole Remains. Flowers in cotton, leather, and wool all play their decorative part as the sporting buttonhole. A cluster of bright-coloured anemones, in many gay shades of kid of dull and shining surface, with centres of black glass, is effective. Enamel and wood blossoms compose small posies of spring flowers, but the calico variety is limited to white flowers, the one exception being black and pink stripes in the white carnation-. A striking spray of real green and yellow orchids, worn by a. smart woman in a beige lamb coat, was backed by an exact replica in the artificial. The newest jersey ensembles have large loose blossoms made of the fabric, dusted with gold.