WOMAN'S PAGE

Waipukurau Press, Volume XXVIII, Issue 119, 14 May 1932, Page 7

WOMAN'S PAGE

WEEKLY ARTICLES ON MATTERS FEMININE

Specially Written for the “ Press ”by a Leading Sydney Expert. (Copyright.)

BEAUTY PRACTISING .PRETTINESS Even the plainest girl can be attractive if she is careful to attend to her small points. The beauty of the eyes depends a good deal upon the lashes. Long curling lashes lend an enchantment to the whole face. If the hairs are so light that they do not show up, they detract from the beauty of the eyes. The remedy is to darken them gradually. Have this tonic made up and brush them with it daily: Lavender vinegar, 1 oz.; glycerine, 1 oz.; extract of jarborandi, 2 drachms. Apply with a small eyebrow brush. During the day and after powdering, brush the lashes with a little white vaseline. Hair The best lotion for curling the hair at home is made from: Borax. 1 oz.; gum arabic, 15 grains; spirits of camphor 3 oz; warm water 8 oz. Dissolve the solids in the water by heating gently. When cool add the camphor. Divide the hair into strands moisten with the lotion and wind flat on curlers. If you take care to wind it quite flat it will come out in beautiful waves and not a bit frizzy. When thoroughly dry brush the. hair lightly and push the waves into place with your fingers. One of the finest remedies for keeping your hair beau- • tiful and healthy is the old-fashioned one, of brushing it thoroughly night and morning. If your hair is run down in health, and this frequently happens at this time of the year, get your chemist to make you up the following prescrip,tion: Solution of ammonia 1-4 oz; tincture of cantharides, 2 drachms; eau de cologne I oz; vrater up to 4 oz. .Apply this to the scalp with a small sponge night and morning, then massage it well into the scalp for two or three minutes with the tips of your fingers. When your hair looks greasy and dull, you can quickly put life into it again, even if you don’t happen io have a dry shampoo by you. Dust your hair all over with a little face powder. Leave it for a quarter of an hour and then massage the scalp briskly with the finger tips, lastly brush the powder out thoroughly and rub your hair with a clean, dry towel. i A REMEDY FOR DRY SKIN If the summer winds tend to dry your skin, first cleanse the face thoroughly with good cold cream. Then massage with tissue builder in which has been combined a small quantity of salt. This removes rough particles of the skin. Next, take large pieces of cheesecloth and saturate them with hot oil —muscle oil or good olive oil is satisfactory for the purpose. Cover the face and neck completely with the saturated cloths and use a light to ■ create heat on the gauze. The final step is to remove the gauze and cleanse the face with warm water, using ice for contraction of the pores of the skin. After treating the skin with ice use an astringent to complete the process. HEALTH WOMEN—AND COLD WEATHER

Cold weather is here again—-

perhaps you are experiencing your annual chilblains. You grumble, naturally; yet have you altered your mode of living to suit the weather—and to overcome its many irritating disabilities?

For instance, what of your breakfast, first? Have you altered that, from your usual summer diet? It ■would be wise to do so; and remember you must obtain a greater amount of fat from your food, to obtain more body heat to counteract the outer ■ cold. For breakfast, a winter necessity is porridge, with plenty of good thick cream, or bacon with more than the usual liquid fat; or even the common herring. For your other jneals you can have w r hat you like, but it is wise to have a good allowance of salad oil at least twice a

day with your later meals. At night it is a good plan to wear bed-socks and to have a hot water bottle in the bed, to make a nice I warm patch, but do not let your feet > rest against it, for direct contact with heat is bad, especially for chil- ; blains.

For chilblains, mix an ounce of vinegar and half an ounce of turpentine and then stir in an egg. Put this on every evening and it will help a good deal. Painting with iodine if they are not broken, is also useful; in fact it prevents them coming if you paint the places where they feel as if they are coming, for a few nights.

Keep your wrists warm, too; in fact that is one of the most important items of all and one which is often neglected. It is not a bad plan to have knitted wristlets of soft wool. They are easily concealed under winter attire. You have no idea how important it is to keep your blood flowing evenly

and not allowing exposed portions of your body to become chilled. Within reason, the more a person prone to chilblains eats, during the winter, the better, so long as it is heat-forming. Sugar is excellent especially the brown variety, while cream and brown sugar sandwiches are an excellent choice for tea. THE STOREROOM THREE MARMALADES Amber Marmalade. —8 oranges; 4 lemons; 16 cups cold water; 10 cups sugar. Peel the oranges, removing peel in quarters. Cut pulp in slices. Scrape white membrane from the skin and cut the yellow rind in strips. Prepare lemons in the same way. Add cold water to the fruit and rind and allow to stand overnight. Cook slowly 2 hours. Add fruit and rind and allow to stand overnight. Cook slowly 2 hours. Add sugar and stand overnight. Cook again for 1 hour and turn into sterilised glasses or jars.

Grape-fruit Marmalade. —2 large grapefruit; 2 oranges, 2 lemons; cold water sugar. Peel fruit, discarding seed and half the rind. Remove white membrane from remaining rind and cut rind in narrow strips. Mix strips with pulp, cut in slices. Measure. For each cup add 3 cups water. Stand overnight. Add 1 cup for each cup pulp and cook for 2 hours, or until a little dropped on a cold saucer will jelly. Rhubarb Marmalade. —5 lb sugar; 8 cloves; 61b rhubarb, 2 oz whole ginger; 1 large lemon; small piece cinnamon. Cut rhubarb into small pieces. Mix with sugar and allow to stand 9 hours. Place in preserving pan and add cloves, cinnamon and ginger (the spice must be contained in a piece of clean muslin) with the strained juice of the lemon. Boil all together until it sets —about 3 hours. Remove bag of spices, squeezing the fruit into the pan. Botle and seal while hot. THE COOK A FEW CAKE ICINGS Dated Icing.—Take about a dozen dates. Chop them finely and let them simmer over the fire for 10 minutes, adding about a tablespoon of lemon juice, to give them the necessary moisture. Beat into this mixture a cup of icing sugar and when nicely smooth spread over the cake.

FASHIONS

THE USEFUL JABOT

It is surprising what a world of difference a simple touch of lingerie will make to the general becomingness of a summer dress. One need not have collars and cuffs to make this transformation. A simple jabot or bow, at the front of the neck, will sometimes answer the purpose just as well. A double tab arrangement, in butterfly shape is easy to make. Cut two pieces of linen or bastise, plain or embroidered, nine inches long and four inches wide. Finish them with

a narrow hem on all sides and edge

them with narrow lace, fulled slightly or mitred at the corners. Then gather them a little at the middle and there you are—they are ready to sew to the front of your blouse. If you use this trimming on a cotton or linen blouse or dress you may use the same sort of Valenciennes lace to edge the neckline. Another easy way to make neck trimming is a tab cut out of a piece of sheer material —embroidered bastiste or fine linen seven or eight inches long and five or six inches wide. Shape it to form a pendant jabot, turn a narrow hem or roll the edge and finish with narrow lace. If you like you may use plain linen and bastiste and finish with fine embroidery yourself. A single jabot of this sort is effective, but if you want something a little more elaborate, make two of these pointed tabs, one a trifle larger than the other. Embroider the smaller one and place over the largest and then sew into position at the front of the neck. STEAMED APPLE BATTER PUDDING One cup flour, 1 small cup sugar, I cup milk, 1 egg, 1 tablespoon butter or dripping, 1 tablespoon baking powder and pinch of salt. Beat butter or dripping and sugar into a cream. Add eggs and beat well together. Add milk and lastly flour with which the baking powder and salt have been sifted. Half fill a basin with uncooked apples, pour the mixture on top and cook for hours.