Of Interest to Women

Bay of Plenty Beacon, Volume 3, Issue 289, 31 March 1941, Page 7

Of Interest to Women

DON'T TAKE IT ON YOURSELF The effectiveness of a foundation does not begin and end with the design and the way the manufacturer executes it. Equally important is the fitting of the right corset to the right -woman. Casual corset shopping is full of pitfalls for the unwary. No woman can prescribe for her own figure needs, nor has she sufficient knowledge to appreciate the purpose of every bone, every seam, every elastic insert in the garment—not one of which is put there without the deliberate forethought of the designer with one particular figure type in mind. The woman who refuses expert guidance on this matter has many little troubles ahead of her.In the first place, -the boning may be too long, or too short, leading to definite discomfort. Then apart from the physical there is the mental discomfort of an ill-fitting corset. Tt may soon begin to show that it is too tight on the hips by riding up; the extra strain on the suspenders ladders the stockings, and there is that frantic and inelegant tugging of the garment back into place: but up it goes again almost immediately, working itself into an uncomfortable collection of corrugations to spoil the line. All of which can so eaisily be averted if a woman has the good sense to get an experienced rorsetiere to fit her foundation in the first place. She could tell her instantly whether the garment, is intended for the figure or not. Nothing escapes her eagle eye which might turn into an anno3 r ance. Those little personal adjustments which so often have to be made at a corsct fitting—sucli as the lengthening or shortening of shoulder straps or suspenders—can be done on the spot, and the woman takes away a foundation the wearing of which will increase her poise and comfort, instead of undermining it. QUEEN'S CLOTHES FABRICS OF DELICATE HUE, Most people who see the Queen as she goes about in London agree that there is something cheering in her daintily-clad figure in its attractive, pastel-coloured ensembles, writes Julia Herriclc in The. Sunday Times. As head of the Women's Services she is entitled to wear at least three uniforms, but she has never appeared in public in any of them, and troops and war workers have commented many times upon the "refreshing sight" of her Majesty in soft, clinging fabrics of delicate hue. The Queen invariably chooses shoes which match her ensemble exactly. At one club which she visited lately she was in crepe de chine or harebell blue, with court shoes en suite, and although British Royal ladies never set a fashion intentionally, her M/ajestv's slippers were a reminder that there is a great deal of colour in ihe new autumn footwear. It has been suggested that scarlet rubber soles and emerald green heels, will help to popularise the more solid types of footwear which are necessary now that women must walk so much more than they have been used to doing. Advice of the Shops.

Three-inch heels and paper-thin soles served the fashionable woman sufficiently well when cars and buses were available to take her the greater part of her daily journeying. But when lack cf petrol, diversions due to air raids, and less frequent buses mean that several miles a day have now to be covered on foot, then a broader, flatter heei and a wider make of shoe with a cushion sole make all the difference to foot comfort.

What They Know ! A suggestion that a wife always knew the date of her marriage whereas a husband often could not remember it was made by Mr C. R. Orr Walker, S.M., chairman of. the No. 1 Armed Forces Appeal Board, when hearing evidence from a young married woman at a sitting of the board in Napier recently. "You ask him (the husband) in a year or so and you will probably find that he has forgotten the date," he said to a witness* When a little later, Mr Orr Walker asked the witness what her husband's wages were, he added: "Now, that is one thing he knows and you sometimes do not

SOLVING THE LUNCHEON PROBLEM What shall I give the children for lunch? Give; them variety. There is nothing worse than the dull monotony of having the same thing day after day. Always have a few small screw-top glass jars on hand; they do help to solve the question of packing. Here arc a few suggestions for the use of the jars:— Baked apples. Banana custard. Fruit salad. Cooked vegetable salad. Grated raw vegetable. Small baked custard, sweetened with honey instead of sugar. Vegetable jelly, including tomato. Rice or macaroni custard, or savoury macaroni flavoured with grated cheese. It is a good idea to use wholemeal instead of white bread for sand Wiches and fillings such as fried bacon, cheese and celery, egg and celery, baked bean and bacon, or one of the meat or vegetable etxtures have excellent food value, and tures have excellent fod value, and the following recipes can be used in the making up of delectable and Well-balanced cut luncheons. The well-balanced lunch should always contain something solid, something jviiey, and something sweet. All children havfc a natural craving of sweets, so give them in a manner in which they will be good for them. Don't forget to add a little raw fruit, but do this the day you don't pack the prepared fruit.

IN THE KITCHEN

Roisin and Nut Bread. Sift 1 cup plain flour with 1 teaspoon salt. Add 2 cups wheatmeal, 1 cup choppcd walnuts, 1 cup raisins, % cup brown sugar. Mix Vi cup treacle with 2 cups milk. Dissolve 1 teaspoon bicarbonate soda in 1 tablespoon boiling water,- add to treacle, and mix into dry ingredients; mix all well together and place in a well greased and lightly floured loaf pan. Bake in moderate oven for one hour. Luncheon Cake. Cream 4oz butter well, then gradually add soz sugar and beat until light and fluffy. Beat 2 large egga well and gradually add. Sift 4ozs self-raising flour with 2oz No. 1 wheatmeal and a pinch of salt. Add the grater] rind of 1 orange and add Alternately to butter mixture with y 4 cup orange juice. Mix well and hake in a well greased and lightly floured, loaf tin in a moderate oven for about 30 minutes. Bacon and Egg Pies. Line small patty pans with shortcrust; drop in 1 unbeaten egg,, sprinkle with salt and pepper, a little chopped parsley, and some shredded and fried bacon. Cover with pastry, brush over with a little beaten egg o t r milk, and bake in a hot oven for a few minutes. Then decrease heat and continue to cook lor about hal 3 an hour or until egg is quite set. Apple Sandwich. Coolc apples in as little water as possible, adding sugar to taste. Allow apples to cool while cake is being mixed. Sift 2 cups self-raising flour, a pinch of salt, and, if liked, a little mixed spice. Add % cup sugar, then rub in 2 tablespoons butter or good margarine. Form into a stiff dough with a little milk, roll out thinly, and line a flat Swiss roll tin with half. Spread apples evenly over paste, and, if liked, sprinkle with a little ground cinnamon; cover with a of paste and bake in a slow oven for about 25 minutes. Remove from oven and brush over with a little lemon flavoured water I icing. 'When cold, cut into squares. I Nut and Celery Loaf.

Wash 1 bunch celery well and chop finely. Cook until tender in a small amount of water and a very little salt. Drain well and add 1 cup chopped walnuts and peanuts, mixed, 3 cups mashed potatoes, 3 level tablespoons butter or margarine, 1 beaten egg, 2 tablespoons grated onions, salt and pepper to taste. When well mixed, pack in a well-greased loaf tin and bake in a moderate oven for one hour.