COLUMN FOR WOMEN

Taihape Daily Times, Volume 7, Issue 154, 4 March 1915, Page 7

COLUMN FOR WOMEN

THE NEW NOTE IN DRESS

“The silhontte of this winter’s Bavisienne, ’ ’ says The Timese, is quite charming, in spite of the sober note which is the rule—a very small hat in the modified form of the Belgian military cap, the khaki service cap, or the glengarry bonnet; a coat buttoned up to the throat and full and long in the basques; a straight short skirt, and tiie very neatest of boots.” These boots are made with high tops, in cloth or antelope. “No one wears floors this season; no one wears jewellery to any noticeable extent. Even the marvellous strings of pearls have disappeared, and there are very few paradise plumes of aigrettees. Ostrich feathers used very stingily are considered proper, and gloves are usually white or flesh-coloured, in suede or chamois. ’ ’ Many of the one-piece frocks are made in the form of robe coats or coat gowns, and it is sometimes difficult to differentiate' between them and the suits with rodingote coats. Both button up the centre front and flare at the hem.

HOT CAKES TOE TEA. Potato Scones. —These require six ounces of cold boiled potatoes, four ounces of flour, one ounce of butter, salt, water. Mash the potatoes smoothly with a fort and mix in the butter. Stir in the flour in a bowl with a saltspoonful of salt and mix lightly with half a pint of water. Add the potatoes and knead well. Put the mixture on to a floured board, roll out to a quarter of an inch in thickness, and cut into rounds. Arrange on a floured ' baking-sheet, bake for 15 minutes in quick oven, and serve spread with butter. Golden scones are made from four ounces of flour, two ounces of currants, one ounce of sugar, a tablespoonful of carbonat of soda and golden syrup, a teaspoonful of cream of tartar, and half a teaspoonful of salt, with some buttermilk. Mix together the flour, carbonate of soda, cream of tartar, salt, and sugar; then add the cleaned currants. Stir in the golden syrup and sufficient butter milk to make a soft dough. 801 l out on a floured board, fold, roll our again, and cut into scones three-quarters of an inch thick. Cook on both sides on a hot briddle or baking-sheet. Serve hot and but tored. TOMATO SAUCE. , Just now is the time of greatest abundance of tomatoes, and many housewives are getting ready to make a supply of tomato sauce. There are many good recipes in use, but those housewives who have not found a satisfactory one are advised to use the following excellent recipe, which has been tested by several years’ experience: —Ingredints: 121 bof tomatoes, 111 bof onions, -jib of garlic, 2oz of cloves, 1J mitmeg, 3oz of salt. After cutting up tomatoes, onions, and garlic, and adding grated nutmeg, cloves, and salt, boil all together slowly for two hours. Then strain through a hair sieve, add one quart of vinegar and lib of sugar, and boil slowly till the sauce lias reached a proper consistency. When the sauce is sufficiently cool, bottle it and cork it, so that each bottle will be perfectly airtight. This recipe makese a delicious sauce, which keeps splendidly.