Here's Your Answer

Sun (Auckland), Volume I, Issue 205, 18 November 1927, Page 4

Here's Your Answer

T 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. Whatever your particular puzzle may be, we will be glad to give our advice whenever possible. All communications must be accompanied by the quirer’s name and address (not for publication), and sent to THE SUN “Service Bureau,” Women’s Page, THE SUN, Auckland.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. For Black Shoes To prevent light stockings getting soiled when wearing black shoes, clean the shoes in the usual way, then give a second cleaning with floor-wax. This gives a brilliant shine and leaves nothing to rub off. Lemon Jelly Cake This will keep fresh for a month. Cream l cup butter with 2 cups sugar and 1 teaspoon salt. Beat whites and yolks (separately) of 3 eggs, add to mixture; then add 1 cup milk in which 2 teaspoons cream of tartar and 1 teaspoon bicarbonate of soda have been beaten. Mix with this 3 cups flour and bake in layers. Filling: Grate the rind of 2 lemons and add with their juice to 2 cups sugar, 1 egg, l cup water, 1 teaspoon butter and 1 teaspoon flour mixed with a little water to thicken. Beat and boil all together until thick. When cool put between layers. Stained Panama To remove ink-stains from a panama hat, mix equal quantities of cloudy ammonia and peroxide pf hydrogen and apply. Hold a pad of soft, clean white cloth underneath to absorb the inky liquid, and gently sponge with a cloth dipped in the mixture. If necessary, repeat. When the stain is removed, pour warm water through where the mark was and allow the hat to dry quickly. A few grains of alum in the rising -water will stiffen the hat. A Worcestershire Sauce One gallon vinegar, lOoz. sugar, 4oz. salt, 2oz. garlic, ioz. cayenne, Soz. whole spice, *oz. white pepper, 3oz. flour, 1 pint Indian Soy. Mix all ingredients with the vinegar and boil gently for half an hour; strain and bottle while hot; cork when cold. Indian Soy may be purchased cheaply at any of the large grocery stores in half-pint bottles. This sauce will keep for years, and improves with age. Pine-Apple Chutney Peel and core lib of apples and 4ib of pine-apple, stone lib of raisins and peel 1 large onion and 2 shallots, and mince all together. Add sultanas (also minced), and put in a saucepan With 2oz salt, 2oz ground ginger, loz mustard-seed and, if liked very hot, a pinch of cayenne pepper. Boil for 10 minutes in 2 large-size cups of vinegar with 2 cups of brown sugar added, then add 1 packet of mixed spice and cook for 20 minutes more. Should it get too thick, add a little more vinegar and, if liked very sweet, more sugar. Bottle and seal while hot. Another Recipe Six pounds pine-apple (peel, and remove the centre), loz. cloves, 12 chillies, l|lb onions, 3oz whole ginger, loz mustard, sugar, loz turmeric, 21b apples, l cup salt and 2 quarts vinegar. Cut the pine-apple into small cubes, cover with the salt and allow to stand for 12 hours; then drain off the liquid. Cut up the apples and onions, tie the spices in a piece of muslin and bring to the boil with the vinegar. Add the pine-apple and boil for half an hour. Mix the mustard and tumeric

with a little vinegar, add it to 4h * j chutney and boil for another half-hour. ! Bottle when cold. Sea Bathing To enjoy sea bathing full}' you must wait two hours after a meal before entering the sea. Never bathe when you are feeling tired or very hot after strenuous exercise. Leave the water as soon as you feel chilled, and. unless it is very hot, do not stand or sit about undressed on the beach. A vigorous towelling, followed by a short, brisk walk and a hot drink, will make sea bathing one of the chief joys of the holiday. To protect your face from the salt water, pat in a little cream before you bathe. A deliciously soothing lotion for sunburn, that can also be used as a preventive of burning or excessive freckling is any inexpensive cucumber lotion. A Business Woman’s Diet The business woman who spends the greater part of her day sitting in an office should give her diet special attention. Breakfast should be fairly substantial—fruit, eggs, fish or bacon and toast; or porridge with cream and syrup or brown sugar, followed by fruit, wholemeal bread and coffee. Lunch should be light. Wholemeal bread with butter and cheese and salad and fruit are excellent. The principal meal should be taken in the evening and should consist of meat or fish, a vegetable dish, and a sweet. Change of Work A correspondent who has only been married a year, used to be a dressmaker, and made a good deal of money. Now she wants to do some dressmaking again- in her spare time, partly because she hates housework and thinks, if she were earning money herself, she -would be justified in keeping a maid. Her husband is against the idea as he says he wants to support his wife himself. Can’t you make him see that that old-fashioned idea has gone out of i date, now? If you choose to work and pay by the proceeds of your work for something he cannot afford, surely ho cannot object to that? You would be much happier with a job you can do well than one you do badly. Dry and Greasy Skins A dry skin should be first cleaned at night and then cream applied; this should be left on for about an hour, and then wiped, not washed, off. Soap should not be used for a dry skin and water as little as possible. Milk can be used for cleaning purposes, and if the water be ver hard, distilled water should be used in its place. Soap should be used once a day with hot water for a greasy skin, and cream only when it is absolutely necessary, and never left on for more than 20 minutes. A herbal cream is best; avoid creams made with animal fat. A fairly heavy foundation cream should be used before going out when the skin chaps and reddens in the cold weather. At night, after cleaning the skin, apply a good face cream for about 20 minutes. About Choosing a Hat Never buy hats in a hurry or without due consideration of their colour and line in relation to the face. The average woman does not need too many hats, but those she has should be -well chosen. In these days of the shingled head particular attention should be paid to the line at the back of the hat. The best milliners to-day are making a special feature of this, and the woman who sets out to buy hats must remember the valuable offices rendered by a hand-glass. One should never be tempted to buy a hat, however advantageous its price, that is likely to be unrelated to the gown or suit with which it will be worn. The modish hats of the season are in soft felt, crinoline, straws and rib-

bon, with a. quantity of velvet trimmings. New Year Cake Four eggs, their weight in sugar, butter and flour, 2 extra tablespxmsflour, 1 level teaspoon bicarbonate of soda, 1 rounded teaspoon cream of tartar, rind and juice of 1 orange, 2o:s blanched and chopped almonds. 3oz candied cherries, 8 drops essence of almonds. Cream butter and sugar well. Add eggs one at a time, beating well. Then add juice and grated rind of orange, essence of almonds and silted floor, soda and cream of tartar. Lastly, add almonds and halved cherries. Bake in well-greased tin for two hours in * slow oven. When cold brush over with egg white. Roll and cut almond paste £in smaller than top of Lay it on, leaving edge uncovered. Ice the top with soft icing and aJioVj it to reach within |in of edge of almond paste. Arrange curved pieces of candied cherries (like body of a bes) icing and place split almonds on caen side to represent vrhite wings. Almond Paste: Half-pound of grouno almonds, 6oz icing sugar, 6oz c f s r: sugar, 1 egg, 1 tablespoon I ® m ® n^7 r 1 dessert-spoon brandy. Mix togeui and knead till even. , Soft Icing: Four good tab*espow icing sugar, 1 dessertspoon oiled hu ter, mixed to a thick cream with Don ing water.