ACHING ANKLES

Sun (Auckland), Volume III, Issue 774, 21 September 1929, Page 27

ACHING ANKLES

TO BE FOREWARNED IS TO BE FOREARMED Many women suffer with swollen, weak ankles, which are usually treated with bandages and various outward applications, which sometimes do not heal. There is an intimate connection between kidney action and swollen ankles. In many cases swollen ankles are a sign of body impurity and Insufficient kidney action, for the kidneys and the liver are the great purifiers of the system. The first thing to do for swollen, flabby, hot and weakened ankles is to strengthen the body by an appropriate diet, and to eliminate stagnation by attending to tho intestines and particularly to the skin! People with swollen ankles should avoid all highly-spiced foods, condiments. pickles, over-much salt, and should flush out their system with plenty of plain water, very weak tea, and barley water. Moreover, and this is particularly important, they should not put any unduo strain upon these tender, aching ankles. In only too many cases ankle weakness is found in very obese women. It Is an outrage to put forty or fifty pounds surplus weight upon these weakened limbs. Treatment from the outside never can remedy a trouble which comes from the inside.

RICE AS A GARNISH

Rico makes a useful garnish for both sweet and. savoury dishes. Fop Soups, Rice Balls.—Cook 3oz. of washed rice in a gill each of milk ! and water until quite soft and thick. 1 Season with salt and pepper, add Joz of butter, and the beaten yolk of an egg (off the fire). Spread the mixture on to a plate, and when set and stiff roll into small balls the size of a marble, with the help of a little j flour. Cook the balls in salted stock or water for 10 minutes, drain and * put into the soup tureen. These balls may be brushed over ; with the slightly beaten white of the j egg, rolled in bread-crumbs and fried j in hot fat, to use as a garnish to fish, 1 chicken, or any meat dishes. Rice Border. —Cook 4oz of wellwashed rice in a double pan or a jar placed in a pan of hot water, with a pint of stock or milk and water. Add half an ounce of butter, salt, pepper and a pinch of nutmeg, and cook until soft and thick and all the moisture absorbed. Remove the pan from the fire and add a well-beaten egg. Turn the mixture into a greased border mould, cover with greased paper, and steam until firm, about 30 minutes. Turn out on to a hot dish and fill the centre with any kind of ragout or salmis, or with a vegetable entree. Two tablespoonsful of tomato puree ! and a few drops of carmine may be j added to the rice mixture for tomato i rice border. Croustades. —Cook the rice as above, ! but after adding the egg, spread the ! mixture on to a plate to cool. Roll Into balls, flatten these slightly, egg and crumb them, and mark the top of each with a small round cutter. .Fry in hot fat, drain, remove the marked portion and hollow out the centre. Use as cases for filling with any savoury mixture of meat, game, j fish or poultry. I

MILLINERY MAGIC!

The wizards of the millinery world are forever thinking of attractive and novel ways of trimming our hats—even though elaborate trimmings are at a discount in these days of simplicity. And for our summer straw hats they have hit upon a very dainty and delightful form of trimming. The smartest hats have large brims, and make one long for lazy, sunny days, and are ornamented with diamonds of lace inserted all round the wide brim. The lace—or sometimes net is used —is dyed to match the straw.

TWEED BAGS

Handbags, like everything else, have j fashions, and at the moment the very ' latest are made of tweed, coarse material to match the long coat or coat and skirt with which it is worn. And j they are not difficult to make, for one j has simply to buy a rather large tortoiseshell top and then stitch the tweed to it. They are, of course, not dressy, and are more suitable for morning or country wear than for smart afternoon occasions. For the evening, the pochette variety are still the rage in all and every kind of material, from tapesty to velvet, crepe de chine, and gold and silver tissue. Beaded bags are being used, too, a great deal, and with black j frocks, the black silk kind, embroid- i ered in small coloured flowers, are among the most attractive. When damping washed things that have got too dry for ironing, remember these tips. Fill an empty scent spray with water and spray the article. This is easier and gives a much more even dampness than sprinkling with the fingers. Then always use warm water in your spray. It spreads through the material much more readily than cold. Have the iron very hot for silk things.