HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 195, 28 July 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

FASHIONS IX HAIRDRESSING. Host women realise tliat tliey can make no worse mistake, from the personal appearance point of view, than to follow slavishly fresh fashions in hairdressing. A woman with a short face should dross her hair rather high, whilst a woman possessed of a long face shou'd arrange h.er hair closely to the head, for it she piled it up she would only accentuate the size of her countenance \\ omen with low foreheads may turn their hair tightly back, but their sisters wth narrow foreheads must forbear straining it tightly back, and should allow it to wave or curl ligiitly in front, and so soften tlie outlines thereof. Long thin-necked women may find : t an improvement to ciijt and curl j fring," in the nape of therr neck. We frequently hear rumours of t'ic fringe going out of fashion, and in its absurd and exaggerated fashion it lido certainly died a natural death, but there is no denying the Kecorr/'ngness of a few little curls on the forehead. A certain freedom and naturalness of arrangement should always be allowed to ha*!-, and it is just as much a mistake to crimp and friz smooth hair as it is to flatten curly locks. Black ha'r is not usually improved by crimping, but on the other band, red hair is softened and lightened by curling. Hair ought never to be plastered down cr drawn too tigltt or twisted anyhow so as to resemble an onion at the back of one's head. As few hairpins as possible should be used, and ii these are tortoiseshell so much the better. It is wise to change the dressing for a day or two at a time to prevent the hair becoming thin through bein<; always done up in the same manner. Madonna bands and smooth swathes ar© not becoming to all women, but where these are adopted the parting should be mad.e daily, as otherwise it will widen out in quite an alarming manner. !t is a mistake to adorn hair with ornamentation, for if it is prettily orrnnged it does not require enhancing, and if it is not beautiful then the? less attention it attracts tlu> bettei.

UP-TO-DATE COOKERY. J)]XXEII SAVOURIES. On ai-coiint of their cheapness and variety savouries have always been popular, and they shiuld lie specially so at the present time, when living is so expensive. Accordingly we housekeepers should make it our endeavour to extend our knowledge of these dishes as much as possible. By following this we shall be able- not only to mak,o a small piece of butcher-meat go a long way but to safeguard against all waste by utilising every scrap. Perhaps the strongest inducement to take up the subject is the great variety of savouries which it is possible to turn out, thereby ensuring that our households will not readily tire of this particular fare. The savouries for which recipes follow are composed of ingredients that make theni thoroughly substantia] and therefore quite suitable for dinner dish.es. SAVOURY POTATO CAKES. JJoil half a dozen nied'.um-sized potale."s and when ready mash them, aftei .. wards adding a teaspoonftil of finely chopped parsley, the yolk of an egg., 'inil a shake of pepper. Chop finely i'.b. of cold cooked ham and mix it in with the pota tie*. With floured hands form the mixture into neat cakes, dip in the white of the ,»gg, and toss in tine breadcrumbs. Fry the cakes in smoking ln;t fat until they are of a nice golden colour, then drain and serve very hot .HEAT LOAF. Chop finely the remains of cold roast, ImiVd beef o,- veal, if there is any, . imp a slice or two of left-over bacon. Take two teacup!ills nf this prepared m-pit and mix with it a teacnpful of stale breadcrumbs which have been solfm.ed with a little milk. Add some sal!; and pepper, a very little powdered sasje. and a pinch of thyme. Giva>e a piedi'sh and spread the meat at the fo ,r of ii. On the top place some coll cooked rice to the thickness of say an inch. (hop finely a little piece oi onion and fry it lightly in a saucepan with :i tcaspoonful of dripping. Xext add a chopped tomato, a tenspoonful of Hon;-, a dive, a shake of pepper and salt to se:tson. Stir in a teacupful of stock or water. When this mixture l:boiling pour it over the contents . f the dish and allow it to so.ik through. On the toji sprinkle a few browned breadcrumbs, and place on these a few dots of butter. Bake for twenty minutes in a moderately heated oven. This savoury may be served with tomato or brown sauce. FRIED TRIPE. Take lib. of tripe which has been boiled until tender. When cold cut it into neat strips and dust with flour Dip these in eg p. and toss in fine seasoned bread crumbs, to which a (irate of nutmeg and a pinch of powdered thyme has been added. Fry the mixture m deep smoking fat a pretty golden colour, then drain and serve the tripe verv hot. A nil'*" white sauce, to which a little finely-chopped parslev has been added, may be handed round with this d : sh. This forms a delicious light savoury.

MEAT MOULD. Get lib. of rump steak and have it minted finely. Mince finely also Jib. of lean bacon. Chop finely a litle bit of onion, and place it at "uhe side of the fire in a saucepan with a teaoupfu) of milk. To the prepared meats add •- breakfastcupful of breadcrumbs, a quarter of a teaspoonful of ground macej a pinch of ground cloves, pepper and the necessary salt to season, tha quantity of salt depending on thj saltness of the bacon. Next boat an egg and mix it in with the strained milk from the pan, adding a very little more milk if necessary. Grease a basin, pa.-k in the mixture, cover with a greased paper, and steam for two hours and a halt. This savoury may be served with, tomato sauce.

POTATO AND CHEESE ROLLS lake half ;i dozen cooked potatoes, and after mashing tlieni add a little milk, a shake of pepper, thre? tablespoonfuls of grated cheese, and the half of an egg. The mixture should be sufficiently stiff to lie workable to form into rolls. With floured hands shape into rolls, and place these on a greased baking tin. Brush over with the remaining half egg, and bake in a hot oven for ten minutes. The rolls should >e or a pretty golden colour when reaclj*. meat shape. Boil 2oz. of macaroni in salted water then drain nad chop. °Chop, finely 3"). of cooked meat, and mix with it the macaroni, two tablespoonfuls of breadcrumbs, a teaspoonful of i nely-chopped parsley, pepper and salt to taste, a grate of nutmeg, and a pinch of powdered herbs. Beat an eg< r and add it to the mixture with sufficient stock or milk to moisten. Put all these ingredients into a greased basin, cover with a greased paper, and steam for three-quarters of an hour. Turn out the shape on a hot asbei. and pour brown sauce over it. A THOUGHT FOR THE WEEK, " All that I have been able to accomplish in the course of my life, has been through perseverence, - ' writes G. Stephenson.