Here's Your Answer

Sun (Auckland), Volume I, Issue 127, 19 August 1927, Page 5

Here's Your Answer

f ET THE SUN Service Bureau assist you with your problems, whether they relate to dress, health, and beauty culture, cookery, homecraft, travel, sport, or any other of the many things on which we are all constantly needing information. V/hatever your particular puzzler may be, we will be glad to give our advice whenever possible. All communications must be accompanied by the inquirer's name and address (not for publication), and sent to THE SUN “Service Bureau," Women's Page, THE SUN, Auckland. Answers will appear weekly in this column. TO WEAR WITH NAVY I should like to see you wear an %11-red hat with your navy blue suit, md black patent court shoes, and silver grey Red hats are going to be worn a great deal this spring. If you think red too bright, choose a navy hat, trimmed with touches of red. A SILVER DANCE FROCK Cover your silver tissue frock with cobwebby silver lace, and, as you are •o dark, add a wide sash of vivid carnation red velvet, to the low waistline. Also, a floppy flower in the red to one shoulder. Wear silver kid or tissue shoes, and “atmosphere" coloured (a mauvish grey) stockings. CURRIED EGGS Ingredients.—Six eggs, one medium sized onion, one dessertspoonful of curry powder, one teaspoonful of curry paste, half a pint o. veal stock, quarter of a pint of tnilk, one heaped teaspoonful of flour, one ounce of butter, boiled rice. Peel and chop the onion, and fry it in the butter. Mix the curry powder and flour the stock, and stir it into the friend onion, add the milk and paste, and simmer all gently for a quarter o' an hour. Boil the eggs for 10 minutes, remove the shells, and cut the eggs in halves. Arrange them on a di%h, pour the curry mixture over them, and surround with a border of boiled rice. LACE FROM MALTA “I have had six yards of four-inch silk lace sent me from Malta. It is genuine Maltese lace, and 1 am in doubt as to the best way of using it. I particularly want to use it now, and not put it away. It seems to me rather old-fashioned to have it on a frock, yet would it stand all the washing on ‘undies’?” . I think the lace would look charming and original used on a very dainty georgette frock for best spring wear nnd parties. You could edge a long v front with it, laid on flat like a roll collar. Add some to the sleeves, and gather it in to the wrist like a bishop sleeve. The skirt might also ?• trimmed with the lace by laying it on in scallops or Vandykes, a little "ay above the hem. I suggest a maize georgette, or a pale cafe au lait shade "*ould tone well with the creamy silk lace. Trim the rest of the dress with Pm tucks, and you will have an exquisite model gown which will wash and "ear wonderfully. “SAFE IN MY PEN" “My baby is six months old, and already I find him crawling around the strong, large-sized cot my husband bas just finished making for him. I ana so afraid of an accident, and I spare the time to hold him when he is awake. What is the safest way to manage?" A string net caught on the four corners of the cot will meet the difficulty temporarily. As your husband is clever at carpentry, why not suggest mat he makes baby a playing pen? they are nicest when home-made. A * ew inches can be added to the standardised height, which makes them serviceable for a much longer time, or I! 1 * 8 Prevents baby learning to eiimb out quite so soon. A homemade pen can be measured to use the available space in your room. not in use. it can be folded up na stored in quite a small space, if r °ng hinges are used. cleaning A CREPE DE CHINE HAT you please let me know how har? clean a white crepe de chine JJ*.: _ If has narrow green ribbon orKed all over the crown, and the rSfais piped with it. The brim is Tori W'ith my fingers taking it off an <l Putting it on.” roi# u „ coul<l clean this hat quite suci with petrol, but you must a . Plenty—sufficient both to immerse hnn 5 l ? 8e !*• The narrow* green ribas. * mm * ng will make no difference, 2LJS 18 all silk. Put the hat in a basin, and pour on petrol to ut^ r it Let «t soak for a few min--Jf 8, then very gently brush the

soiled brim until it is clean. Take out the hat, lay it on a clean cloth, and with another cloth wipe it very carefully all over, not missing any part. When it is dry, rinse and wipe again, and it should be perfectly clean and fresh. It W’ould be best to use this treatment in the open air, since petrol is so very inflammable. A DARK RING LEFT BY PETROL “I am worried about a new light cinnamon repp coat which has a spot on the back. I used petrol, which removed the spot, but left a darker mark where the petrol went. lam so afraid of taking the colour out, so hope you can suggest something that removes the mark and not the dye.” When using petrol people often make three mistakes: (1) They do not use enough, (2) they do not brush out all the dust first, and (3) they do not rinse away the dirty petrol afterwards. I should get plenty of petrol, and try again. Brush and shake the coat well, then dip the place in a basin of petrol and let it soak for a few minutes. Squeeze out any dirt, then lay the coat on a tray and brush the mark very gently with a nailbrush dipped in petrol. Then rinse it well in a basin of fresh clean petrol and squeeze again. After this it is important to lay the marked part flat on a folded cloth, take another cloth and wipe the place dry, going over every inch of the material, and working from the outside edge toward the centre. When dry, there should be no ring showing, but if there is a faint one try rubbing the edges of it with methylated spirit. Remember that petrol is most inflammable. RAISIN RECIPES Raisins, highly recommended because of the amount of iron they contain, might appear on the menu more often than they do. Seedless ones are the best for these recipes. Raisin Fritters.—Make an ordinary frying batter, and add raisins to it with a liberal hand. Fry in the usual way, drain, and sieve with powdered sugar. Raisin Pie.—Soak two cups of .raigins overnight, and stew till tender, with half a cup of sugar in the water in which they are soaked. Remove most of the water, and add the juice of a lemon and a tablespoonful of flour to thicken. Cook for 15 minutes. Line a flat plate with pastry, fill with the mixture, and cover with more pastry. An interesting variation is to use chopped nuts with the raisins, and a more elaborate dish can be made by omitting the top layer of pastry, and covering the pie, when nearly cooked, with meringue. Apple pie is improved if a handful of raisins is placed with the fruit, and some raisins in a rice pudding make all the difference.