WOMAN’S WORLD.

Hauraki Plains Gazette, Volume XXXX, Issue 5507, 29 November 1929, Page 1

WOMAN’S WORLD.

PRESERVING. Bottles and Pots. Preserving the fruits of summer and early autumn means increasing the charms of winter menus. The bottling of fruit is a very simple process, and can be quite successfully done without any special utensils beyond the necessary bottles and their covers, a large pan, and some hay or straw to prevent the bottles from touching while they are being boiled. Apart from the bottling of many fruits, people with a garden have a great deal of scope for making out-of-the-ordinary preserves, chutneys, and fruit cheeses. Tomatoes can be made into jam or jelly. Tomato Jam. 61b tomatoes, sugar, vanilla pod, lemon juice. Plunge the tomatoes into boiling water so that the skins can be easily removed. Remove as many of the seeds as possible and then weigh the tomatoes. Take the same weight of sugar, put it into the preserving pan with just enough water to help it to dissolve without burning. Boil for a few minutes, stirring all the time. Put in the tomatoes and a little lemon juice. Cook for about 2 hours, stirring at intervals. Put in the vanilla pod at the end of an hour and a half and remove it when the two hours are up. Fill the pots and seal when cold. Apple and Onion Chutney. 21b apples, 11b onions, lib sugar, ilb sultanas, ilb mustard seeds, ioz chillies, 1 quart vinegar, 1 tablespoon salt. Choose sour apples. Peel, core, and chop them. Peel and chop onions. Mix well, put them in a large enamel pan with the vinegar and cook for a i hour. Add the other ingredients. Bring to the boil, stirring constantly. Simmer for at least an hour. Keep in a warm place for from twelve to 24 hours before bottling, as this helps the mustard seeds to swell. DIFFERENT SCONES. Delicious Cream Scones. Sift together 1 pint flour, 1 dessertspoon baking powder, and a fair pinch of salt. Beat together i cup cream and i cup milk, and mix into flour, making a fairly soft dough. Pat into shape, cut and put on floured tray and bake in a quick oven 10 minutes. Highland Scones. Two cups flour, 5 tablespoons shortening, 2 tablespoons sugar, 2 eggs, 4 teaspoons baking powder, i cup milk, i teaspoon salt, jam or marmalade. Blend shortening with sifted dry ingredients, stir in milk and eggs, spoon dough on to oiled paper dusted with flour and pat with the hand to iin thickness. Spread jam or marmalade over half dough, cover other half and press together. Cut into squares, then crosswise to make triangles, brush with milk to glaze, and bake in hot oven 10 to 15 minutes. Serve hot. THE HAIR. Keeping it Healthy. Lank, greasy, lustreless hair is a modern trouble due chiefly to lack of proper ventilation and to worry and nerves. If your hair is in a poor condition the worst thing you can d o is to worry about it. Mental worry will only make the hair fall more quickly or cause premature greyness; try to be philosophical about your trouble, and use up the energy so many expend in ceaseless worrying in trying practical measures, which will surely improve the condition, if they don’t actually effect a cure. If it is to be kept in a perfectly healthy condition, hair needs an air bath just as often as you can give it one. One important thing to remember is that too frequent washing of the hair merely aggravates a greasy condition. Unless qne’s occupation is a dusty one, i when the pores of the scalp are apt to get clogged, it is not necessary to shampoo the hair more than o.nce fortnightly. In between times rub the scalp and hair roots with bay rum and borax. Pour a little bay rum into a aaucer, and put in a pinch of borax and mix well. Apply with a piece of sponge. Then take a clean hair brush with long, fairly stiff bristles, and brush vigorously for five minutes. Each morning, if you can spare the time, treat the scalp to a dry clean. Take a small piece of ordinary tissue paper and rub the scalp with it. Replace the tissue as soon as it looks oiled. It is really surprsing the amount of grease absorbed in this way. If the hair is in a very greasy state, and it is not convenient to wash it, sprinkle a little powdered orris root on to the scalp at bedtime. Don a boudoir cap, and retire to bed. Next morning brush out every trace of the powder. For the shampoo, use dist illed water oi' rain water, and castile soap, or spirit soap. First wet the 'hair thoroughly, then pour over som e of the lather made by dissolving the ;soap and rub in well. Rinse in tepid water, then give a second application >of soap and rinse several times. Dry with hot towels or in the open air—never, if you value your locks, before a fire.