Notes For Women

Wairarapa Daily Times, 20 April 1935, Page 6

Notes For Women

JPasMoiis, Recipes and flinis

SOME jBELICIOUS SAVOUBIES

was bandaged. -On closer:inspection, it was found 1 that , she wore an intricately wound scarlet turban which fitted closely around her forehead. A novelty, it cannot bo denied, but very startling to tho casual observer.

Scalloped Eggs. About a teacupful of breadcrumbs and the same quantity of mincemeat, ham, tongue, or lean bacon, a teaspoonful mustard, one ounce margarine, two or three tablespoonfuls milk, six fresh eggs. Well butter some escallop shells, using either the natural ones or tlioso made of fireproof ware. Mix together the crumbs and meat, and dust with salt and pepper, then put about four tablespoonfuls of the mixture on one side. Now mix the rest with the mustard and butter (melted), and enough hot milk to make a smooth paste. Line the shells thickly with this mixture, hollowing it out in the centre. Break an egg carefully into each shell, sprinkle the top of the egg with the dry mixture, putting a few bits of butter on the top. Now bake in a quick oven for about five minutes. Serve very hot. • * * * Feathered Eggs. One egg to each person, a little butter, and toast. Beat the whites to a stiff froth, make a little butter very hot in a frying pan, put in the whites and quickly drop in yolks in the centre. Cover with a saucepan lid and 1 cook one minute. Serve on toast with a little chopped parsley. * * * * Swiss Eggs. Thickly butter a fireproof dish of some suitable kind, and then cover the bottom with thin slices of stale cheese. Then break in as many eggs as you think you and yours can do with, keeping the yolks whole. Over them strew a little chopped parsley and pepper and salt.

Very soft indeed are the latest coifures. Little curls break all hard lines about the silhouette of the head, and waves are rather indefinite in character. Although the general impression is that women are growing their hair longer, this is not really the case. Just sufficiently to arrange the curls in their proper proportion, but any exaggerated weight only serves to spoil the effect. Long hair is not necessary to give the appearance of a high packed chignon at the back of the head. Indeed, should the locks of the hair be over long, they fail to keep in position well. Don’t lose your head over these new curls either literally or metaphorically. They can make you lovelier than ever—or sillier-just according to the way you let them take you. Don’t put yourself out for them. Let them adapt themselves to you. That, surely, is the secret with every new fashion —but how few women realise it! As a matter of fact, the curls 1 in 1935 are not the unruly things they used to be. They are almost inevitably flat—like the ones you see in lockets, and, like the children, are taught to keep in place. They give softness to the hard face and variety to the dull, and, unless very much misused, they leave every woman lovelier than they find her.

WHAT IS “SPOONING”? Puzzled about the slang term, “spooning” made me look up an old magazine which contained the meaning of that word. It ran as follows: —Most of ns imagine that “spooning” is a rather slighting term for that sort of love-making which means nothing at all. But this is a case of the word being in use long after its real meaning had been lost. In the Middle Ages a young man in love with a fair maiden would begin his courtship with the present of a “Love-Spoon.” In those days, spoons were all made of wood, so tho young swain would carve out for his beloved a spoon, with a bowl at each end.

Eggs—the Good Woman’s Way. Fry a sliced onion in an ounce of butter till it is cooked, but not browned. Add a teaspoonful of flour and whisk them well together, adding as much cream as will make it a thick batter. Put this mixture into a basin and break three eggs in singly, using only tho yolks. Work into the batter, adding a little salt. Beat the whites of the eggs to a stiff froth and stir in gently. Place this mixture in a mould lined with, buttered paper. Bake for thjreequarters of an hour and pour Bechamel sauce over them ready to serve. ##*■». Eggs in Cases. Two eggs, a teaspoonful of cream, a dessertspoonful of grated cheese, nutmeg, pepper, salt and parsley. Well butter two small soufflet cases, or failing these, white saucers of a deep shape can be used. Carefully break the eggs one in each case, shake a little salt, pepper and nutmeg on each, then cover them with the chcp.se and cream. Bake in a quick oven until the eggs are set. Decorate with a little finely chopped parsley and serve at once in their cases.

This signified that lie was anxious to feed two mouths instead of one, and the cleverer youths would spend a long time carving ornaments on the bowls of the love-spoon. If the maiden of his choice looked favourably on him, she would accept the gift, which meant she was willing to take him as a suitor, and to permit his love-mak-ing. So, far from being a term meaning a light or silly flirtation, “ spooning” meant a serious courtship which was expected to end in marriage. This interesting paragraph comes from “The New Idea,” the threepenny weekly paper for New Zealand women. “The New Idea” is brim full of absorbing reading matter of all kinds.

Eggs and Spinach—a New Way. Allow four rounds of Least and four eggs, a little chopped ham, some spinach, and paprika. Cover each round of toast with spinach, -Jin. deep at the edges, and hollow in the centre. Drop an egg into each, and cook it in the until Hie begs are firm. Sprinkle with paprika and garnish with chopped ham.

DO YOU KNOW?

That curtain rings can bo sewn on in a labour-saving way by turning down the hem of the cuTtain to the desired depth, and at intervals marking the position of the rings? Thread a ring on a niece of narrow tape about li inches long, tuck under the hem, and machine as near to the edge as possible. The rings are thus sewn on with the one stitching of the lvem. » * * *.

That to clean chamois leather you should take some warm water, add a very little soda to it, and wash, the leather, using a little soft soap? Let the leather lie in water for two or three hours until it is quite soaked and soft. Then rinse it, wring it, and whilst it is still wet pull it about with the hands so that it may he soft when dry.

That if you pour a few drops of good scent on hits of pumice-stone and put the pieces among your clothes they will perfume the garments delightfully?

That a pinch of salt put into hot coffee just before serving will bring out the flavour?

That if you dry lemon or orange peel well, it will be found invaluable for kindling or reviving a low fire? Washed and dried and finely grated, it is a splendid flavouring for sweets, especially for blancmange and cakes.

That cod can be made very appetising if, after it is boiled, it is creamed with a little of the top of the milk, pepper, salt, and a good dessertspoonful of butter? Boil some rice, add to the cream, and heat in a slow oven in a fireproof dish. Five minutes before serving, sprinkle with finely mashed hard-boiled egg. DASHING- PARIS MILLINERY. The pork pie hats play an important part in millinery this season. Then the caps of Mongolian inspiration are fascinating newcomers in the millinery field. They are made until high receding crowns, often finishing in a point, and worn in most instances quite definitely off the face. The Tyrolean hats are becoming to a certain type of face, the face -with a straight nose and a firm chin. They are usually trimmed with feathers, with hammered metal ornaments and sometimes with edelweiss, or brushes of chamois hairs are set up at the sides in a smart fashion, and fluffy eagle feathers are resplendent in other models. Simple silk cords are slit round the crown instead of ribbons. Women have decided that turbans arc both smart and practical. Soft leathers, such as suede or kid, and all kinds of stockinettes, are used. Manv Parisians experienced something of a shock at the sight of a pretty girl seen on the boulevards the other day. She had apparently met with a severe motor accident, as a. result of which her head