American Cloth.

By Helen.

Any little hint which points the way to labour-saving is worth taking note of. So I thought as I looked rather closely at the window ledge in Mirabelle's mother's kitchen. Yes, I admit that I'm not keen on Mirabelle's mother, but I can put up with a little of her society for the sake of Mirabelle. Mirabelle is a sweet child. Some day some strong-minded friend (I'm afraid it won't be me), or more likely a young man, is going to get her right out from under her mother's thumb. And then Mirabelle won't be a “sweet child” any longer, but a “personality.”

However, about the kitchen. Mirabelle either inherits, or slavishly imitates, her mother's house-keeping abilities. One foible of the household is the application of paint or varnish to any surface that seems to be needing it. I didn't know woodwork deteriorated so rapidly, but, judging by the frequent “wet paint” smell in that house, it does. Incidentally, I don't blame Mirabelle's father for disappearing when the paint-brush starts.

On my last visit, Mirabelle had been putting yet another coat of enamel on the window-ledge above the kitchen sink. (“Water will splash, no matter how careful you are.“) Now she was busy with American cloth. I'll tell you her idea. The cloth is carefully cut to fit the ledge with an overhang on the outside and sufficient on the inside to turn under the ledge. Instead of using tacks or drawing pins, which rust, Mirabelle was fixing the cloth in position with small strips of sticking-plaster here and there.

Quite a good idea, I think. If I hadn't glass on the window-ledge in my, bathroom, I would certainly have American cloth. I have it in all my kitchen cupboards, and I think I'll use Mirabelle's idea of sticking-plaster to prevent it shifting position.

Youth Hostels.

In view of the fact that some of our young New Zealanders visiting England have joined up with the Youth Hostel Association, thus being enabled to see more of the country more cheaply than they could otherwise have done, it is interesting to note a few facts given in a recent B.B.C. talk.

The Youth Hostels Association, established in 1930, has grown amazingly, both in membership (now over sixty thousand) and in number of hostels (almost three hundred). Young people who are having a tramping or cycling holiday, may plan their tour to arrive each night at a Youth Hostel, where the charge is only one shilling. The time limit at any one hostel is three nights.

What do the hostels provide? There are washing and cooking facilities, and accommodation for men and boys, women and girls, in separate dormitories. Most “hostellers” don't mind helping with the chores—bed-making, potato peeling, etc. Some of the larger hostels provide good two-course meals for a shilling.

An additional advantage, especially for New Zealanders who naturally want to see as much as they can during their trip, is that the Y.H.A. is linked up with hostel associations in other countries. There are four thousand hostels on the Continent, so it should be easy to plan a tour to include just those places one has always longed to visit.

Besides the material benefits of the Youth Hostel movement, are the social benefits. In any one hostel, a New Zealander may meet people from practically any country. Surely, in the friendliness of the open road, and in the round-the-fire discussions after an energetic day, a feeling of understanding, and a spirit of mutual well-wishing, so needed in the topsy-turvy-dom of international affairs, will be engendered. Every individual realisation of our common humanity is a nail in the coffin of war.

We Have Plenty Of Time.

I wonder whether the “fork luncheon” will become popular in New Zealand? Two items on the menu, grilled bacon on fried bread, spread with peanut butter, and sweet corn and tiny sausages served in buttered rice, give an idea of the snack nature of the meal.

“If you absolutely can't fit in my cocktail party on Wednesday, my dear, do drop in to a fork luncheon on Monday of next week. Everybody'll be there. As busy as that? But I'm sure, just for twenty minutes on your way to the dressmaker!”

Can't you imagine it? What a life! No, I don't think fork luncheons will become popular here, except as a novelty—we're all too fond of a sensible, sit-down meal. Anyway, highly-flavoured tit-bits haven't the approval of our doctor.

Changing Fashions.

After a morning round the shops I have spent the after-lunch respite in glancing through some old periodicals-1916. They're really laughable, especially the fashion plates. Ideas too!—solemn articles on outside employment versus domesticity for girls with special reference as to whether the meeting of more men in an office page 58 life increases the chance of marriage; comprehensive lists of extra household tasks, from the rubbing up of gilt picture-frames to the polishing of the butler's tray and trestles. Thank goodness I have no butler; my gilt picture frames, after being kept, sentimentally, for a few years, were finally sent away with a load of rubbish; and my daughter will cause me no qualms when she announces that she is taking up a position instead of “staying home with mother.” (I'd probably call in the family doctor if she showed a preference for watering the pot-plants, crocheting d'oyleys, doing the flowers, visiting the poor, and receiving callers.)

Although I smiled at 1916 fashions, I don't think we have advanced so much in that line. Probably in clothes there is less scope for advancement. The little tricks of adornment repeat themselves over and over again. 1916 liked a feather in the hat, but bunchy rather than slim and long. The small hats rather resembled those of to-day except in height, but the large ones have no counterpart in 1937 winter fashions. I saw an illustration of one striped-silk frock, with raglan sleeves, and a peplum and inset vest in plain material, which could be worn to-day without remark. Both peplum and tunic styles were popular then, frequently in combination, which gave the wearer the appearance of a wedding-cake in three tiers.

A full bodice attached to a fitting yoke was as popular as it is to-day. Skirts were gored and flared, but long and with over-decorative pockets. Blouses were then, as now, tempting additions to the wardrobe. Eton collar and cuff sets lent the same air of smartness, and buttons were used in slanting lines as on some of the latest models.

My brief study of 1916 was amusing and profitable. It made me realise what is important in the present mode. I list the following:—

Wide shoulders.

High necklines, frequently draped.

Flaring skirts (one new model has a surprising amount of fullness in the back breadth).

Bordered hemlines (of flat fur or astrakan on woollens, of embroidery or self ruching on silks. One taffeta suit had the coat also bordered with ruching).

Evening frocks with empire lines, swirling skirts, looped draperies over the shoulders.

Unusual, a woollen frock in a huge plaid design in beige, brown, and a suspicion of yellow; tucked raglan shoulders; at the neckline a deep brown velvet bow to flatter brown eyes.

Health Notes.
Diet.

Many people have now awakened to the fact that the food they have been eating did not supply their systems with the proper amount of calories, vitamins, minerals and roughage—substances which are indispensable in maintaining normal nutrition. The proper selection of foods should include all these properties, and if intelligently chosen will be found tasty and inviting.

The craze for discussion of the various diets has more or less vanished and it is becoming quite the orthodox custom for the people who are inclined to plumpness to avoid rich concoctions—pies, heavy sauces, fat meats, etc. It is easy to plan menus which supply proteins, mineral elements and vitamins—such as lean meats, eggs, milk, fruits, and green vegetables. A diet that is monotonous enough to bore the appetite is not likely to be sufficiently well-balanced to supply the body with all the building material it requires.

A certain amount of starches and fats is necessary to avoid injury to the sugar utilising mechanism of the body, and to prevent fatigue and that uncomfortable feeling of hollowness. Therefore bread (with butter) and potatoes should not be altogether excluded from the diet.

Here are a few simple rules of healthful eating:

1.	Don't bore your stomach with a monotonous diet.
2.	Buy fresh vegetables when they are plentiful.
3.	Allow a quart of milk for each child and a pint for each adult.
4.	Don't be afraid to try new dishes.
5.	Adopt a cosmopolitan menu.
6.	Don't eat too many sweets.
7.	Drink several glasses of water daily.
8.	Do real cooking. Good health will not last with last-minute meals.
9.	Let absence or presence of appetite be the guide to all eating.

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Recipes.