Notes For Women

Wairarapa Daily Times, 16 January 1932, Page 2

Notes For Women

Seme Useful Tips. Axle-grease stains on clothes arc a common calamity after motoring weekends. Smear the stain with lard and then wash carefully if the material is a Avashable one. Chloroform, cautiously handled, will remove the mark from

non-washing fabrics. Biscuits will keep fresh and crisp for many weeks, event when the tin is not perfectly airtight, if a layer of white sugar is placed at the bottom of the box'.

Cakes are more likely to turn out without breaking if they -are left in the tins for a few minutes after removing from the oven and before being turned on to a wiresieve to cool. Do not open the oven door before the cake has had time to rise, or the sudden rush of colder air is liable to make the cake sink in the middle, and do not move the cake until properly risen—a mistake which may make it heavy. Draining boards can be protected from the action of water if they are rubbed with linseed oil. When the board is new dip a piece of cloth in linseed oil and rub Into the board until the oil disappears. When in use scrub the board occasionally and allow

to dry thoroughly, then rub in more oil. This takes only a few moments, but the life of the board will be considerably lengthened. Flour should never be kept in a place which is even slightly damp. But if it

does not appear perfectly dry when it is to be used for baking, warm it slowly in quite a cool oven. Grease stains on wood, which will not respond to scrubbing with hot soapy water with plenty of soda, can be

removed by applying ammonia to the spots, scrubbing in the usual way when it has soaked into the wood. Ink stains on the lingers can be removed by brushing with a soft nail brush dipped in pure vinegar, and then in salt. The same stains on material

should be washed in vinegar and then rinsed well. Leather-backed books should be

dusted thoroughly, then rubbed over

lightly with a liquid furniture polish or with a small quantity of linseed oil. This will soften the leather and prevent good bindings from cracking through warmth of the room.

BLACKBERRY RECIPES.

Buttermilk Pudding. Bub into one-half cup buttter one cup of sugar, into this beat three beaten eggs, half teaspoonful salt and If cups Hour, sifted with two teaspooniuls baking powder and one teaspoonful grated nutmeg. Add one-half cup sour buttermilk in which half teaspoonful baking soda has been dissolved. Mix and beat vigorously for two or three minutes. Add a pint of blackberries, pom - into • a buttered baking dish, and bake for half an hour or until done. Serve with sauce. * * * * Blackberry Pancakes. One pint buttermilk, half teaspoonful soda, half teaspoonful salt, three eggs, 2il cups flour, three cups blackberries, one-quarter teaspoonful ginger. Method: Beat the egg-volks, add salt-, sour milk and soda. Beat in the Hour, ginger and blackberries, and fold in the egg-whites. Bake a little more slowly than ordinary pancakes, making them as large as a saucer. Pile up with melted butter and a generous sifting of powdered sugar between each two. Blackberry Jam.

Two pounds berries; bib. sugar

Uso only fully ripened berries. Crush berries thoroughly. (Complete crushing helps to prevent floating fruit or spoilage.) Put berries and sugar into large preserving pan, mix, and bring to a full rolling boil over hottest (ire. Stir constantly before and while boiling. Boil hard for 20 minutes. Then stir and skim by turns for just live minutes to cool slightly to prevent. Heating fruit. Pour quickly into warmed jars. Cover in with waxed paper circles straight on to the hot jam. This makes a good seal. When cold, tie down in the usual way.

Blackberry Jelly. Three pounds berries; 3Jib. sugar

Use only fully ripened berries, crush thoroughly and drip through a jelly bag. Do not drip over night as uncooked juice ferments quickly. Measure 21b. juice and the sugar into a large saucepan, stir and bring to a boil till jelly sets on cold plate. Remove from life, let stand one minute, skim and pour quickly. Cover hot jelly with waxed paper circles.’ When cold, tie down in the usual way.

Charm of race. “The charm of lace, ” an expression used by writers of fashion in the past, as well as now, was never more happily applicable than it is this year. The recent change of mood and mode ' to one of gentle femininity sent style creators delving into the glamorous history of dress when elegance and beauty were the ideal, and when priceless laces were worn by great ladies and 1 royalty. Lace lias never been really j out- of style ,but the revival this sea- . son comes with that of old fabric designs, and when the genuine article is not to be had, faithful imitations are acceptable, so 'long as the picture is satisfactorily reproduced. That the re- '

sponse to-day is in every sense one of keen appreciation, is seen in the sentiment with which shawls, mantillas, veils and flounces, even the quaint mitts and neck-pieces worn by women of fashion—great grandmothers of this generation —are held. * » * * Heme or Business. Professor Charles Richet, the well- |

Fashions, Recipes and Hints.

known French psychologiM, iia; brought a hornet’s nest, about Inn car-: by suggesting that woman’s place should be legally restricted to the home.

Unemployment and over-production, says Dr. Bichot, might bo cured by making it illegal for women to work outside the home. The Duchessc do la Rochefoucauld, president of the Women’s Suffrage Union, and one of the earliest to take up the cudgels, suggests that before any legislation is introduced on this subject, French women ought to be given the vote, so that the matter could be discussed without danger of gross injustice being done. She points out that France lias five and a half million women who are either spinsters or widows; and, indeed, when the last census was taken in 1926, out of a population of between twelve and thirteen million women over twenty-one, there were four and a half million employed outside their homes, excluding more than three million others engaged in agriculture. * * * *

Black and Pink Pearls, Tile most striking of the new necklaces I have seen, writes a London correspondent, is composed of several

strands of black and pink pearls. It is designed to go with a dark afternoon

gown. There are many necklaces of small pearls in several strands, three, four, Ive and often more, graduated, of course, and with one strand a little longer than the one before it. It is considered smart now to have the clasp of a necklace at the left side of the

neck instead of at the back. Often a corresponding ornament balances the right side of the neck as well. Usually they are in rhinestones —sometimes alone, sometimes' combined with coloured stones. The most amusing clasp I have seen is a big. hook and eye in rhinestones! As you may imagine, it

had an original charm all of its own. * * * *

Ccmbs Return. Those delightful curved golden combs which are noticeable in portraits of both Josephine and the Empress Eugenie, have been revived for evening wear with Victorian and Direetoire en-

sembles, states “The Queen." They may be worn at the back of the head, or detached from the comb proper to j form a coronet. Borne enterprising jewellery designers are creating narrow circlets on the same principle, but with a more modern air. I am a little surprised, and on the whole rather pleased,

remarks the writer, to see that few of the latest coiffures leave the forehead bare. This will be good news, I know, to all those who are unblessed with a

marble-like brow. Light fringes, curved fish-hook locks or curls, that bear, however, no resemblance to the uncompromising “bangs" of our grandmother’s day, all serve to soften and change the outline of the face. * * * *

Dark Hair. Dark Hair, according to Miss Claudette Colbert, needs plenty of attention if it is to look really well cared for. “I find," she says, “that you cannot achieve the baby doll appearance with

rough dark hair as you can with tumbling golden curls. Your dark tresses must be brushed for about five minutes each night and shampooed at least ' every three weeks. There is a tlicorv that tair hair needs more frequent washing that dark hair. This is quite

a mistake. The colour of one’s hair has nothing to do with it—it all depends upon the condition of the scalp. If the sralp oozes oil it msst be washed pretty frcqdcntly, no matter what rolour it is. If the hair is dry, it may go for three weeks without a shampoo. As my hair is a little too dry, I al"u ays rub a little warm olive oil into the loots about an hour or so before 1 shampoo, and use a dupful of white vinegar as the final rinse.