WOMAN’S WORLD.

Hauraki Plains Gazette, Volume XXXX, Issue 5428, 24 May 1929, Page 4

WOMAN’S WORLD.

TWEEDS FOR WINTER WEAR. Very practical are the tweeds that have been chosen for winter wear this season. Some of the most useful are the three-piece suits. Jumpers, I notice, are being worn tucked into the skirts. Some of the new stockinette ones have bands of tweed to bring them into companionship with the coats and skirts. These bands are of equal width, and are placed above the natural waist-line. There are just two as a rule. Coats are plain. The double-breasted and single-breasted models fight for supremacy. Cuffs are neat and reversible, and shoulders perfectly fitting. Trim suits are being made with a comfortable roomy overcoat to match. These are devoid of decoration, although some are given collars of flat fur. Beaver wears well and looks its best on a topcoat. Smooth-haired skins, like antelope, are still seen, but they are not having the field to themselves as they did a few seasons ago. Hand-knitted woollen stockings are being worn to match the tweed exactly. Browns and blueygreys are the most sought after mixtures. Patterns are subdued ; lighter spots on a darker ground are more to the fore than the dice and diamond designs of last year. TEA GOWNS. After the severe and heavy winter outdoor clothes it is a joy to get into a soft “comfy” tea gown foi’ the evenings. The most popular are cut on the lines of a mandarin’s coat. If you are lucky enough to possess some pieces of old Chinese embroidery this can be mounted on thick crepe de chine or satin. Lined with some bright colour, and worn with a slip to match, either pleated or plain, you have the perfect tea gown. The French designs are totally different —just flimsy clouds of chiffon with trailing ends and floating sleeves. NEW COLOURS. It must be most intriguing naming new colours. I recently saw a chart of British materials for this winter. “Mayonnaise” is a thick creamy yellow, with perhaps a tinge more green in its composition. “Prawn” is a shade we shall find rather nice for “undies.” It is a cross between a coral and an old rose, and a change from the peach we have had so long. The mauve, the exact shade of wisteria, after which it has been called, and a pale, watery blue called “Ariel” are both more suitable for lingerie, although either would make into a dance frock for a young girl. The old-fashioned eau de vie has bobbed up again under its new name of “submarine.” We have met “greenstone” throughout the summer. But the middle tone looks its best in woollen material. Navy blues of all sorts are going to be fashionable still. A new light navy has been named “Lomond blue.” There is also a new red called “Saracen.” DO NOT NEGLECT YOUR HANDS. In the winter, with cold winds and frost to guard against, hands need to be well looked after. Soda and very hot water have a ruinous effect upon the skin of the hands. If possible always rinse the hands in cold water after the warm wash. This closes the pores of the skin. A bowl of fine oatmeal .should stand on the bathrom shelf. Aftei- the hands have been dried plunge them into the oatmeal, then rub the superfluous powder off. This gives a velvety look to the hands and arms, it is splendid for the skin, and it absorbs moisture that may have been left by careless drying. Nothing looks worse than stained fingers. Cigarette smoke can ruin the best-kept fingernails by depositing an unsightly yellowish-brown stain. This is difficult to remove, but with patience it can be done with a strong solution of peroxide of hydrogen. As an alternative, lemon juice may be used as a bleach. The nails should be tended morning and night. A“bowl of soapy water to which a teaspoonful of peroxide of hydrogen has been mixed will help to whiten the skin. ROSEMARY. If you happen to have a bush of rosemary growing it is a very simple matter to make an excellent hair wash. Take a few sprigs of rosemary and shred it up finely. Pour half a pint of cold water on this and bring to the boil ; simmer for ten minutes, and meantime crush a lump of camphor the size of a walnut; add the crushed camphor and leave to cool. When cold, strain into a bottle. This recipe is especially good for those with greasy hair. Equal parts of rosemary water and eau de cologne make a delightfully cooling toilet vinegar. MISCELLANEOUS. ROYAL ANGLERS. At one time the Princess Royal used to be the most enthusiastic angler in the Royal Family. She spent muft of her time trying her luck with rod and line. Both her daughters, Princess Arthur of Connaught and Lady Maud Carnegie, have inherited her love of fishing. DUKE OF YORK’S WALKS. The Duke of York is the pedestrian of the Royal Family. When he is in Scotland it is quite an ordinary matter for him to slip away after breakfast and not appear again until shortly before dinner. Few of those who meet the tall, athletic figure swinging along guess that it is the King’s son they are passing. MARROWS AND MELONS. Many people and most children hate marrows. It is because they are generally cooked badly. Peel them thinly, cut into halves, or smaller pieces, take out all seeds, and plunge them into cold water. Cook in freshly boiling water’ with a little salt and a squeeze of lemon | juice. When they are cooked they will

look transparent. Time for a young marrow, about 20 minutes ; an old one may take 45 minutes. To Collect Moisture. A piece of toast placed at the bottom of the dish will soak up the moisture that will accumulate even after careful draining. Serve with white cause, or plain melted butter and a sprinkling of salt and pepper. This is the right way to melt butter : Put a piece of butter about the size of an egg into a lined saucepan. This must be melted slowly over the fire. Remove any scum, pour off the clear liquid, and leave the sediment. A squeeze of lemon juice improves it. It must be served piping hot in a heated gravy-boat. Stuffed. Nicer still are baked marrows. These can >be stuffed with minced meat and seasoned with just sufficient herbs and condiments to tickle the palate. After partly steaming, slip into a greased dish in the oven and bake until the flesh is tender and the top nicely browned. They can be steamed only if preferred. Melon Marmalade. Most people have tried marrow ginger, marrow jam, and other marrow preserves. If you want to make something a little different, try melon marmalade while the melons are cheap. Peel and takeou the seeds of the fruit. Cut it into dice as you do marrow. Weigh it, and to every pound of melon allow half a pound of sugar and the grated rind of half a lemon. Bring to boiling point, then let it cook slowly and stir all the time. When the mixture is the consistency of marmalade it is done. Put it into small glass jars and seal down while hot. It should be kept in a cool, dry place. A POLITE ELEPHANT. I have seen a most amusing cigarette box. It is of ivory, with an ebony elephant on top which, if you touch a spring, picks up a cigarette in its trunk and hands it to you.