Domestic

New Zealand Tablet, Volume LI, Issue 10, 6 March 1924, Page 49

Domestic

By Maureen jj

Cockles. Jib butter, £lb flour, Jib maizena, :\lb sugar. Boat the butter and sugar to a cream, add 3 eggs, one at a .time, then flour and maizena mixed with 1 teaspoonful baking powder. Drop in teaspoonful on a cold tray and bake. Almond Cake. Goz ground almonds, £ib castor sugar, Jib butter, G eggs, 6 drops essence almonds, | teaspoonful baking powder. Cream butter and sugar, add eggs, well beaten, stir in the flour in which the almonds have been put, then add essence and baking powder. The oven must be brisk. Bake for j of an hour. The same ingredients for walnut cake. Red Cap Pudding. 2oz butter, 2oz sugar, 6oz flour, 2 tablespoonsful jam, I teaspoonful baking powder, 2 tablespoonsful milk, 1 egg, few drops flavoring. Beat butter to a cream, add sugar, then egg, beat well, then stir in flour, baking powder, milk and flavoring. Grease a mould, put jam at bottom, pour mixture in. and cover with greased paper and steam for .two hours. Tasty Apple Tart. 211) apples., .Ill) dates, 2 tablespoonsful sugar, 1 tablespoonful butter, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon. For the Paste. —i-lb flour, loz sugar, 1 teaspoonful cinnamon, 1 teaspoonful baking powder, \\b butter, 1 yolk of egg, 2 tablespoonsful milk. Stew together till soft—the apples, dates, and sugar. Beat up and put on a dish to cool; make paste of the flour, sugar, cinnamon, baking powder, and ginger, and rub the butter in, mix with yolk of egg and milk. Poll out and line, and put into a deep tin plate, putting double piece round the edge, ornament, fill with mixture and bake for half an hour. Beat the white of the egg stiff, sweeten, and spread over, and brown in over.. The Care of the Sea!]). Among the minor ills of life there is perhaps none that occasions more distress than the various troubles that affect the hair of the head. '"A woman's glory is her hair." and man's would be his if lie could only keep it! In most cases he could keep if if he would only begin lo care for it soon enough, but good hair is like good health; we seldom appreciate it or think of means for preserving it until it begins to depart, and then if is often too late. '

Many of the troubles with our hairlack of lustre, brittleness, dandruff, thinning or' actual baldness — come primarily from lack of nutrition. The skin of the scalp, unlike the skin of the rest of the body, is stretched over a bony surface, so that its blood supply must be brought from a distance and is almost completely shut off by pressure against the skull such as that made by the rim of a man's stiff hat. The stiff hat, by the way, is undoubtedly the main reason that so many more men than women grow bald. The few instances of baldness in women can usually be explained by lack of care or by neglect of some disease of the scalp. The great thing in caring for the scalp is to maintain a good supply of blood for nourishing the hair bulbs. Massage —that is, vigorous rubbing night and morning combined with pinching the scalp between thumb and forefinger— will help greatly. If that is done faithfully from early life, a man may, if he avoids the stiff hat, not only preserve his hail - , but also retard or prevent its becoming grey. Shampooing the healthy scalp beyond what is necessary for cleanliness — every fortnight—is harmful. There is nothing better for the shampoo than soap. After the washing, the hair should lie thoroughly rinsed in cool or cold water. When the scalp has been neglected the hair may become/ dry and lack lustre.