The New Zealand Railways Magazine, Volume 14, Issue 3 (June 1, 1939)
Our Women's Section
Etceteras For Individuality
Slimly â la mode, with her short skirt, long legs, bolero, eyebrows naturally arched, the young girl considers the excitement of winter accessories. Her tailleur, her three-piece, her swing coat, are of a line and a colour laid down by fashion. But in accessories she can indulge her love for richness and colour.
With a sports suit or skirt she will wear a Tyrolean-style pullover, embroidered with bright little flowers of beads. Black diagonals and white edgings accent the whole.
For smartest town occasions, and for cocktail time, she will wear a bird's nest on her head, a nest of mink tails on which perches a brightly coloured bird. In the same mode is her evening skull cap with its spray of osprey feathers.
Against the simplicity of high neckline in a dark hostess frock will glow a tiered string of pearls, three rows, four rows, five, or even six rows. Or she may prefer her pearls with contrasts, as in the glorious lily-of-the-valley clip with its diamond “bindings” and green-enamelled leaves.
A suede hand-bag of charm has a fluted fan-shell edge and unusual rounded handles finishing in a point deep down on the bag.
Belts are important accents. To hold the softness of chiffon pleats, what more charming than simple leaves of gold kid. For a dark frock, any woman would covet half-a-dozen coloured thongs of leather twisted into a girdle. For golf, a sports lover craves a utility belt (such as that sketched) with roomy pockets attached. A leather “brooch,” to be pinned to neckline, belt or pocket, carries tees and a golf pencil. A leather wrist-strap serves a dual purpose by having slots for tees.
Profusion accents Simplicity.
What gaiety in this season of plenty! Costume jewellery is larger and brighter, concentrated in one gleam on the corsage, or scattered into smaller pieces, clips, brooches, dress-rings, bracelets. Evening jewels are no more sumptuous than those we place on the simplest day-time frocks.
Ostrich plumes wave in profusion. They may nestle against black velours for street wear, or nod entrancingly from evening coiffures. Marabout, leaving the boudoir, is fashionable for day-time wear in a tiny crown, pinned glitteringly to the coiffure.
Millinery is once more an art. The flattery of veils is exploited. Veiling may drape a crown, soften a brim or encircle, nebulously, neck and chin. The wimple may be regarded as a revival of a medieval fashion or the development of the art of the veil.
Fur, of course, denies simplicity to “town” coats. It overflows the shoulders on to sleeves and fronts. A wonderful evening cloak is fashioned, not of skins, but of narrow bands of fur worked marvellously into a full and flowing garment.
There is profusion, of course, in evening skirts, and in the fullness of very short day-time frocks, so youthful in line. The exposed length of leg should be of a “young girl” slimness, or, regretfully, the latest day-time silhouette is not for you.
Gloves are contradictory. While some sleeves have crept up, gloves are short, of wrist length only. Paris mittens, in lamé, have transparent fingers, and are fastened with narrow ribbon at the wrist.
Feet? Important, very! Use colour, carefully, in day-time shoes; but for evening be daring. A Paris house shows dainty shoes, one green, one rose, but both with heels of mauve.
Guests in the Guest Room.
The Perfect Hostess.
The guest room is prepared. You are taking a last look round. Cigarettes and matches, a carafe of water and a tumbler are in position. For a woman guest a bowl of flowers is a sweet welcome. The bedhead reading-lamp is at just the right height, with the light switch at the door working independently of it. There are magazines and a few up-to-date books on the beside table.
If your guest is arriving at night in cold weather, you will pop a hot-water bag in the bed, and have an electric radiator glowing in welcome. An extra coverlet may be thrown over the end of the bed.
If a married couple are visiting you, you probably know whether they prefer double or single beds, and have arranged accordingly, maybe by vacating page 58 your own charming double room for the duration of their visit.
You are happy to have done everything possible, and are now ready to meet your guests, on the doorstep if they come by car, or on the station if by train. The perfect guest will, of course, have let you know, well in advance, the time of arrival.
After glad greetings, you help to convey luggage to the guest-room, where a luggage stand (just a wooden framework) will save a lot of bending. Your guest will probably coo at the flowers and the radiator, and admire your charming colour-scheme. Show her the drawer and wardrobe space, and indicate the bathroom. If your hot water supply is variable, tell her the best time of day for baths. Face and bath towels will be on a spare rail in the bathroom, or on a rail placed unobtrusively in the guest room.
At whatever time she arrives, your guest will be ready for a meal. Don't ask her whether she would like it or not, but serve it after she has had a few minutes for preliminary unpacking.
You know in advance your guest's pastimes, and have advised her as to whether to bring sports equipment. Even if you don't play games yourself, you can probably enlist a friend to introduce your guest to the local golf or tennis club. If she is really keen, leave her free to spend her days on the links or courts. If not, suggest other outings, without forcing your suggestions on her.
You will know whether she is a gregarious soul, and whether to arrange outings and parties for her. In any case, give her opportunities to meet your few intimates, of whom she has no doubt heard.
As to meals, your guest will no doubt make it her business to turn up on time. At the beginning of her visit, make arrangements about breakfast. She will probably appreciate breakfast in bed, thus leaving you free to attend to the family and to early morning tasks.
Having prepared to be the perfect hostess, you certainly deserve the perfect guest.
We have always been more or less aware that our bodies are battle-grounds for invisible foes—germs—and if these are virulent and the body defences weak, the victory is to the germs.
Sometimes the germs invade the blood stream, as may occur in the case of a septic wound, and sometimes they may settle in some tissue or organ of the body, there to multiply and gradually become a potential menace to the health of all the other organs or tissues. This infection may be the forerunner of any of the following diseases—rheumatism, neuritis, anaemia and digestive disorders of various kinds.
It is really amazing how calmly we ignore the simple precautions necessary to safeguard our most valuable asset—namely, health. Dental decay is one of the most well-known causes of infection. Germs flock to the decayed tooth, and may be instrumental in producing an abscess, which if not dealt with immediately, may become a poison factory within the body insidiously undermining the health of the individual.
Inadequate cleansing of the teeth is one of the main factors which produce the decay, as stagnation of the adherent food particles takes place, and supplies a home for the germs. This is not a pleasant thought—a mouth containing germs—and yet we nonchalantly permit the teeth and gums to be invaded by this formidable enemy. Too much soft, sugary and starch food helps in the decay of the teeth—this is the result of the dietetic habits of civilisation.
For a considerable time the victim is quite unconscious of the harmful germ activity, but the chronic poison is operating, nevertheless. The feeling of “not up to the mark” is usually the first symptom of this invasion by these “invisible foes.” A signpost is also marked “Toothache,” and this should not be disregarded. Some foe is at work and should be routed. A visit to the dentist will probably save you much future suffering and expense.
Periodical medical examination will lead to the early detection of a focal infection and its aftermath of ill-health can be prevented if medical methods of treatment are adopted at once.
Wash a pound of spinach in several changes of water, and boil for ten minutes. Drain and chop it fine. Return it to the saucepan with the liquor, add 1 ½ pints of milk, and simmer for six minutes. Stir in a little cream before serving.
The flavour of poached or hard-boiled eggs with spinach is improved by adding a pinch of grated nutmeg.
It is not necessary to add salt when cooking spinach, as this spoils the delicacy of the dish. The water adhering to the leaves after washing is sufficient for the cooking.
Stir three well-beaten eggs and a tablespoon of cream into two cups of sieved spinach. Turn the mixture into a well-buttered dish and bake in a sound oven for ten minutes. Serve immediately.page 59
Lettuce salads are popular all the year round, but the bowl of tender, crisp green leaves is the best way to serve lettuce.
A variety of sandwiches can be improved by the addition of the leaves—ham and lettuce, egg and lettuce, cheese and lettuce, etc.
Put a leg of mutton in a saucepan of boiling water, and simmer till very tender. Let it stand in the liquid till next day. Then make a thick white sauce, and pour over the mutton. While the sauce is warm keep piling it on the leg of mutton to get a good thick coating of sauce. When quite cold lift on to a clean plate, and sprinkle parsley thickly over it. This is delicious served with salad, or lettuce leaves.
Take equal quantities of finely-chopped meat and mashed potatoes, one small onion (also chopped) and a sprinkling of parsley. Mix all well together with one well-beaten egg and a pinch of salt. Make into neat flat cakes, dip each in a basin of flour and fry in hot fat. Five minutes on each side will be enough.
Kidneys on Toast.
Mince two sheep's kidneys, put half an oz. of butter into a saucepan, and when quite hot put in the pieces and fry for five minutes, stirring all the time. Add the beaten yolk of an egg, salt and pepper to taste. Serve on buttered toast.
Remove fat from chops, roll in flour with one teaspoonful salt and sugar mixed through the flour. Place in a casserole and pour over this mixture three tablespoons tomato sauce, two tablespoons Worcestershire saunce, one tablespoon vinegar, one large cup of water. Place in oven and cook 1 ¾ hours.
First melt an oz. of butter in a saucepan, then stir in an oz. of flour and mix until smooth. Off the fire, add 3 ozs. of finely grated chocolate, then stir in a gill of milk, and make a very smooth mixture of it. Now put the pan on the fire and boil the mixture, stirring vigorously all the time, until it thickens and begins to leave the sides of the pan. At this stage take the pan from the fire and allow the mixture to cool slightly before adding the eggs.
Beat in the yolks, separately, then incorporate a tablespoon of castor sugar and a few drops of almond or vanilla essence. Next, whip the whites of four eggs to a stiff snow and fold them carefully into the mixture. Now turn the mixture into a well-buttered dish (it should be two-thirds full to allow for rising) and bake in a moderate oven for half an hour. Serve in the dish.
When choosing pork, look for that with clear white fat and brownish lean ingrained with fat. The rind will be thin and the bone fine, but solid, in meat of good quality.
Spare Ribs.— Low in price, but much bone waste.
Hock.— Usually slightly salted and boiled.
Shoulder.— Lean like ham, but without the ham flavour and texture.
Loin.— The best roasting joint, but rather fat.
Leg.— The ham; the most economical roasting joint.
Back.— The back bacon is liked in some places, and costs a trifle more per lb. than side bacon.
Feet.—Pigs’ trotters; boiled and served hot or cold.
Tenderloin.— Best stuffed and baked.
Croutons for Soup.
Croutons are small sized dice of crisp toasted or fried bread. They may be cooked in deep fat or browned in the oven.
Apple and Potato Pie.
One or two apples, two or three potatoes, half teacup water, a little onion. Fill piedish with alternate layers of sliced vegetables and fruit. Season with pepper and salt. Add water. Cover with short paste. Bake half to three-quarters of an hour.
Mixed Vegetable Pie.
Two carrots, par boiled, two onions, two parsnips, one potato, peas (cooked) one teacup, one teacup vegetable stock. Fill a greased piedish with the sliced vegetables. Have sliced potato in the middle with peas on top of dish. Season well. Add water or stock. Cover with short pastry. Bake one hour.
2 onions, 1 pint milk, 1 egg, 1 cup wholemeal, breadcrumbs, a little grated nutmeg.
Chop onions finely, cook in the smallest quantity of water, add salt, grated nutmeg and milk, simmer, remove from the fire and stir in the beaten egg. Do not allow the soup to boil after the egg has been added. Stir for a few minutes, put in the breadcrumbs, and serve immediately.