“FACE FUMIGATION”

Sun (Auckland), Volume II, Issue 340, 28 April 1928, Page 20

“FACE FUMIGATION”

FOR CLEANSING

THREE SHADES OF POWDER

In a New York beauty shop a new beauty treatment sponsored by M. Antoine of Paris, and called “face fumigation,” is especially recommended for the toning of the muscles and the closing of pores. It is said here that not ?J1 types of skins require this sort of treatment, which consists of spraying the face with the steam generated by the heating of water and astringent. The machine itself is a small thing, made on the principle of an atomiser and equipped with an electrical attachment for heating purposes. The vapour which issues from it is tepid, almost cool, as heat is not advocated here because it enlarges the pores. A thorough cleansing is first given the skin with a light, frothy cream, after which the face is deftly ‘ patted and the muscles firmly moulded; following this is the fumigation process. For dry skins the “egg mask” is recommended; this is made of several ingredients, and has the consistency of a smooth cake batter. It is said to soften and nourish the skin, and some people are said to react much more favourably to this treatment the day after. For oily skins a different mask is used, which absorbs the oil. Three shades of rouge are approved at this salon. The lightest has an orange tint, but when rubbed into the skin becomes a faint rose; the medium is raspberry colour; and the dark is the same colour, only deeper. The blending of face powders to suit individual complexions is also advocated. three tints —ochre, ochre rougatre, and flesh—being sponsored.

BORTSCH SOUP

RECIPE FROM RUSSIA Bortsch is a soup served at every table in Russia, but it is little known in other countries. In a word, it is a delicious soup, and first favourite, more especially with men, who “fall for it” on the spot. Here is the recipe: Boil 21b of gravy beef with two onions, 4 lumps of sugar, and 1 bay leaf in two quarts of water for two hours, and strain into a bowl. When cold, remove every trace of fat. Then put into a saucepan two finelychopped beetroots (they must be large ones) with a sprinkling of salt, pepper, a tablespoonful of vinegar, and pour over all the cold liquid from the bowl. Bring by slow degrees to full boiling point, and then simmer for five minutes. At the last moment add very gradually a quarter of a pint of rich cream, which may also be handed round, not hot, but slightly warm, in order to cool the soup, but not too much.