WOMEN’S NOTES.

Manawatu Standard, Volume LVIII, Issue 53, 31 January 1938, Page 11

WOMEN’S NOTES.

FASHIONS. (By Miss Mary Tallis.) Fashion Notes.—We are to glide round the dance floor in tulle this season. Slim-fiitting tops of satin in princess style are finished with very full skirts, almost like ballet dresses. These frocks are just off the ground in front, and dip a little at the back. Clips from Pairis to wear anywhere that fancy dictates—on the dress, belt, hair, or ears—are inspired by the signs of the Zodiac. The signs are reproduced in gold or silver on coloured jewelstones. Others are made in gems sot in silver or plantinum. A bracelet for wearing with tweeds is made of heavy gilt links plaited with leather. Another novelty is a brooch in the form of a tiny gold pin-cushion, stuck with gilt “pins” each having a different coloured enamel head. Cotton shirting like that used for men’s shirts is having a vogue for morning blouses in Paris. It is also used for such accessories as posies of flowers and loose pull-on gloves. Pink arid white stripes look well with a grey suit, or pale blue and white with dark blue sergp. BEAUTY. Glamorous Beauty.—Last week 1 watched a model make up her eyes. First, she smoothed eye-shadow —or liner, to give it the technical name—over her eyelids. In this she first used a pale, brownish tint and let it pale as it reached toward the brows, keeping the deep colour nearest to the lashes; then she put a blue eye-shadow on top. You may prefer to use a different shade on top, according to the colour of your eyes and your frock. The second colour should be applied over the whole eyelid. To make her eyes look very large, she used a black eyebrow pencil, running the pencil just above the lash from the inner corner and extending it perhaps ailyeighth of an inch beyond the outer corner of the eye. She also accentuated the under-lid by running the pencil along the edge between the eyeball and the lashes. Finally she used mascara for her lashes, and you can hardly believe the difference make-up had made. Her eyes looked large and lustrous. LAUNDRY. Put These In Your Cuttings Book.— To remove stains from fresh or cooked fruit, cover the stain with pure glycerine, leave all night, wash and boil article as usual the next day. When whitening shoes, use milk instead of water, and you will lind that the white will not come off on your clothes. Grease spots can be taken out of a carpet by covering the stains with whiting. Let it remain for some time and then scrape off and repeat. Brush off . well with a clothes brush If you have no whiting at hand use flour, putting it under the grease-spot, on the floor, and brush off the next day. Repeat, if necessary, suede shce«_ are maintained in perfect coml uun if they are rubbed ogutarly with a light pad of steel wool, the same as used for aluminium-ware. This gently rinses the “nap,” if used dry. An old glove is an excellent idea in your hex with the shoe polishes and brushes. V’ hen you have shoes to clean, just put the glove on your left and when holding the shoe, and there ;s no wu?y about getting polish <_n y mr hand. COOKING. Good things in ginger.—ln the Lake District of England a delicious gingerbread is found which is quite unlike that made elsewhere. It is usually called Westmoreland gingerbread and is made as follows: lo lib self-raising flour allow ioz ginger (ground), 6oz sugar, 4 teaspoonsful treacle,. lOoz butter, the yolks of 4 eggs, the rind qf a lemon, a few drops of vanilla, Jib sweet almonds, a little milk, and a little candied peel, cut finely. Grate the lemon peel. Beat up the yolks , of eggs, add a pinch of salt to the flour. Slightly warm a bowl, then cream butter and sugar together in this. Warm the treacle so that it will run easily. Add ginger, lemon rind and half the almonds (sliced up) then make a hole in the middle of the dry mixture, add the warmed treacle, also the creamed butter and sugar and the beaten eggyolks. Work all together well. Have a floured pastry-board ready and roll out half this mixture. Brash over the top with egg and milk, and sprinkle with chopped candied peel. Now roll out the other half, lay this on top of the other with the layer of pee] in the middle. Brash the top with egg and milk. Sprinkle the rest of the chopped almonds on top, with a little castor sugar. Set on a greased baking sheet and bake for