WOMAN'S WORLD

Taranaki Daily News, Volume LII, Issue 365, 16 April 1910, Page 9

WOMAN'S WORLD

MY RECIPE FOR BEAUTY. (By La Torta.iada, in M.A.P.) Beauty is so iargely inlluenced by one's mental and physical state that I 'would unhesitatingly say tke best recipe for beauty is perfect health, happiness, as nearly perfect as it can be, and love. A wise, very wise old man once remarked that a woman's beauty increased and expanded under tim influence of love just as a flower increases in beauty and fragrance under the light and warmth of the sun's rays. And certainly happiness is the greatest of beautifiers.

■Tust glance in your mirrors, rnesdameSj on some day when you feel particularly bright and happy, and on some other occasion when you have had some trifling worry, and note the difference. You 'will hardly seem to be the same woman. Happiness gives a light to the eyes that no cosmetique could ever Impart, a flush to the cheeks, and the elasticity of youth to the step; therefore. I would say, cultivate a cheerful, happy frame of mind, love, and be loved—it you can—and you will find a vast increase in your powers of attraction. And now to consider the minor de tails of the toilet, all those mysterious little lotions and creams of which one hears so much. Well, to be quite candid, I have little or nothing to do with them, and therefore will not recommend them to you. My recipe for a good complexion is this: Wash your face night and morning in very, very hot water, as hot as you can bear it, with a towel. Dash the water over and over again into the face, closing the eves, of course ;

{luring the .process. At night a, little "ream may be smeared on after washing and wiped afterwards, but I do not believe in rubbins or massaging the face. Too much rubbing is apt to strptoh the skin and cause the wrinkles and lines which it is- supposed to obviate. A dusting of some reliable toilet powder after washing in the morning is all that is necessary to keep one's complexion in good condition.

Almost all Spanish women use very Jiot water for washing, and this, I think, is partly the reason that their complexions are always so clear and fine.

A little lavender water, occasionally ribbed over the face during the Jay, if one feels fatigued, is decidedly beneficial to the complexion and soothing to the nerves. For the hair I would advocate an occasional shampoo and as much brushing as you can possibly give it. The hair cannot, be brushed too much, as brushing not only makes it bright and glossv. but stimulates the growth. After washing, it should be carefully dried by brushing with warm brushes, and a little massage may bo given to the scalp, the tips of the fingers being used with a light, firm pressure.

Another al-iirportant point in the cultivation and preservation of benutv is evercise. I believe in plenty of exercise. especial!v walking and riding, and. although T am Spanish, I never take the "siesto" in which all Spanish women are proverbially supposed to indulge every afternoon. Top much rest and slcpn make one too fat, and a slim, daintv figure is e«ential to a pretty. vnti+hfuT appearance.

The wonld-he bcautv must also carefull'' consider her diet. Yerv rich foods, pastries, and tno many sweets must bp strictly tabooed: Ihev snell rpi-p for the figure ami sometimes for th» dinms. t'on. and no one who has a bar! digestion- can ever have a perfect complexion. HINTS ON ENTERTAINING. Make your guest feel at home. If you treat her with formality or ceremony, she will find, her visit a strain, not the pleasant time you would wish it to be. Make her feel herself to one of the family circle.

Remember that it is the hostess who entertains her guest, not vice versa.

Many women who are indolently inclined expect the entertainment to come from their guests, which is quite wrong. Don't make your guest the confidante of all your servant worries. Their recital may relieve you, but they will weary her, so that she will probably not wish to run the risk of a repetition of the strain.

Your children, with their little weaknesses, are very dear to you, but not everyone is a child lover. Don't victimise your guests with too much ot children, unless they show a distinct desire for them.

See that your guest has an early cup of tea taken to her bedroom. Don't send just a cup, which probably gets chilled and spilled in the saucer on its way. Have a dainty little china set for one* and a pretty traycloth. Many people entertain. The really pleasant entertainers, those who manage to make their guests feel at home, and on good terms with themselves and the world, one could count upon one's fingers. When asking a friend to stay with you, it is better for you both to invite lier for a definite time, say, from the fifth to the tenth, or for a week from such and such a date. Then there is no doubt in her mind as to long she is expected, and she can make her plans accordingly. In preparing a room for a guest, see that there is a comfortable chair, whii some light books, wherewith to while away an hour of rest. Again, a writing table with a supply of stationery should be found in every guest's room. Tn these busy days most people have a big correspondence, which cannot be ignored. Never ask you guest what she would like to do. Arrange some little plan in your own mind for lier amusement—a few friends to tea or dinner, a visit to some of the sights, or if she be of a friendly turn of mind, and you want to make some calls, take her with you. HINTS FOR THE HOME. Keep tin vessels from rust by placing them over the kitchen range to dry after washing. Any candle may be made self-fitting by dipping the end in hot water and pushing it into the socket. Table linen should be ironed with heavy irons and until perfectly dry if it is required to look well. Rats have a great dislike to chloride of lime; put it near their holes and it will drive them away. Bottled fruits should be kept in the dark. A dry, dark cupboard is a suitable place in which to store them. Mirrors should never be hung in the sunshine or in a strong line or they will speedily become spotted. Flat-irons sometimes become rough. To make them smooth and easy to use. spatter dry salt on brown paper and rub the iron vigorously on that.

A soour mixture for tables and hoards is this:—Work into a. paste half a pound of sand, half a pound of soft soap, and a quarter of a pound of lime. Put it on the scrubbing brush instead of soap, then wash the wood with plenty of clean water.

SOME DAINTY DISHES. ] Gingerette.—-Boil one pound of loaf j sugar with three pints of water to a | syrup. When cold add twopennyworth of essence of ginger and the same of essence of cayenne, with tartaric acid to taste. Bottle for use. Little Rhubarb Tarts.—Line some patty pans with short crust; put into each some pink rhubarb, cut very small, add sugar, grated lemon rind, and ground ginger, cover with paste like mince pies, and bake. Sift castor sugar over and serve.

A Plain Seed Cake. —Rub eight ounces of clarified dripping into one pound and a-half of dried Hour. Then add two teaspoonsful of baking-powder, half a pound of sugar, and one ounce of carraway seeds. Mix well and make into a dough with one egg and half a pint of milk. Bake in a moderate oven for two liqurs. Baked Sultana Pudding.—lnto half a pound of flour work half a teaspoonful of baking powder and a quarter of a pound of chopped suet. Add a quarter of a pound of sultanas and a tablespoonful of chopped peel. Beat up an egg ivith half a pint of milk, and add to the dry ingredients. Pour into a greas•ed pie-dish, and bake for one hour and a-quarter. Pork Rissoles.—Take a quarter of a pound of cold pork, free from skin, and chop it finely; add two ounces of breadcrumbs, and the same of mashed potato; season with half a teaspoonful of powdered sage, one teaspoonful of minced onion, pepper and salt to taste. Bind with an egg, form into balls, dip in flour, and fry in boiling lard.

Italian Macaroni is an excellent dish for supper or lunch. Boil four ounce? •of macaroni till tender, strain and put into a stewpan with a little butter, and enough tomato pulp to make it a nice color, but not moist. Season to taste with pepper and salt. Serve on a hot dish, and strew liberally with Parmesan cheese.

Cinnamon Biscuits.—Mix a quarter of a pound of butter with a quarter of a pound of castor sugar, add half a beaten jegg, and three-quarters of an ounce of ground cinnamon. Lastly, stir in the flour and knead into a nice dough. Roll out thinly and cut into rounds. Put half an almond on each, and bake in a moderate oven for ten or fifteen minutes. When cold and very crisp put into a closely fitting tin till needed.

Knuckle of Veal and Rice makes an excellent and economical dinner treated in this way, and it is a joint which can be. bought very cheaply. Place the veal in a pan with half a pound of lean tacon, one pound of washed rice, four or five onions, three carrots scraped and ouartered, a few peppercorns, and a little salt. Pour over three quarts of water, and let all stew very gently for three hours. Before serving add a little chopped parsley to the rice. A scrab end of mutton can be cooked in the same way.

HEALTH HINTS FOR THE WINTER.

Gloves should be loose if the hands would be warm.

Porridge may be eaten for breakfast in cold weather, but at other times it is too heating for the skin. Apples should be freely eateii in winter. They stimulate the liver, which is apt to be made sluggish by cold weather.

To stop a cold, on going to bed drink a glass of hot milk or water in which an ounce of cinnamon stick, broken small, has been steeped. For deep chaps at the tips of the fingers apply court-plaster. The skin will heal beneath it, and its application immediately relieves the Dain.

For broken chilblains apply zinc ointment spread on lint. Chilblains in the first stage should be well rubbed with methylated spirits.

Cold cream is an old-fashioned emollient, but hard tolirat. Apply it to the face at night, rubbing it in well, and afterwards rubbing with a towel. Use it before going out on cold days. Don't muffle up the neck; it makes the throat delicate aud .inclined to cold.

Rheumatic people should eat freely.of raw celery and avoid large quantities of salt in their food. Felt hats are bad for the hair and cause it to fall out. If they are worn, they should have small holes cut in them for ventilation. Sufferers from cold feet should wear light socks in preference to usine a liot-water bottle. The latter is apt to induce chilblains. Even in winter do not close vour window at nisrht. Two inches at the ton will keep the air pure. Open it the la«t t'lino' before you get into bed on cold nights. not sit over the fire unless vo" '•vish to be troubled with chilblains. A «hnrr> walk in the early nnrt of the ai y will do more than anything to circulate the blood and -promote a healthy srlow THE CARE OF A CHILD. Many mothers seem to think that when the babe is out of arms, the neea of care becomes diminished. Some who systematically give the infant a bath both morning and evening, allow the child, when a few years old, to go unwashed, save its and hands, fOr days and weeks. • The fact that a child can feed itself does not lessen the mother's responsibility to see to it that his food is suited to his needs, that he does not eat more than he requires for proper nourishment; and that he masticates it thoroughly. Although able to dress himself, mother must still have thoughts to his clothing, making sure that it is suited to the weather, and so adjusted as to permit perfect freedom of movement.

THE CARE OF A PIANO. It is hardly an exaggeration to say that only one person in a hundred can take proper care of a piano. Even people who are cultivated in many particulars rarely remember that it is necessary to have it tuned at least three times a year. Pianofortes should not be kept open either; for dust is just as injurious as dampness, and in fact, the piano should be placed in a dry room, quite away from possible draughts, and not too near a fire. Heat not only tends to warp and crack the case, but any increase or decrease of temperature' affects the strings and brings them out of tune, exactly as does excessive drynes or excessive moisture.