2
Introducing.
A Golden Rule
(ELF-CONSCIOUSNESS, as
SE
we usually think of it... means being much concerned about what other people may", think of us. It is something that makes one inarticulate and uncomfortable, as all know. who have suffered from this particular kind
"dumb mizery."
of
How to get away from that kind of self-consciousness and invest oneself with the right kind is the problem of many a-young-person in social or school life.
of
For there is another kind self-consciousness, and it is great- ly to be desired. It is the control of mind and body, based on some understanding of your own best self, that makes you feel at home. anywhere.
is to
One way in which this poise is attained is simply to relax men- make tally in every contact you with other people. And this is. accomplished by a gracious yield- ing to others. The thing adapt yourself to others and their interests, just as a steam adapts itself easily, gladly, here or there. to the contours of the country through which it wanders, moving not in straight, compelling lines. but in gracious, yielding lines of fitness and beauty.
Learn to relax to everythin that seems like an ordeal Breas up the habit of tension that makes you appear awkward, and sky.
&
When you are, with a TOUP think about the other people who are present Note their appear- ance and what their faces express. 'Hear what they are saying and add to it a thought of your own.
if
детет even
get you chance to say it aloud. By payine attention to others in this ximple way, you will forget yoursel
And you will find that this attitude brings a response, for peo- ple are interested in you in Just the degree that you are interested in them. Whatever you radiate of good sense, cheer, or service. will some time be rendered to you' in like measure. For the Golden Rale has a practice of working both ways.
After a season of thus giving yourself to others, you will find that "getting on with people" is the easiest thing in the world simply a gentle yielding of your- self to each encounter, an interest- ed listening.
CHINA MAIL, HOME SUPPLEMENT
BEAUTY DIARY
TERE going to have a new
Wpe of beauty routine
to-day! So dust off your hand mirrors, for they are the most important aids to-day's treatment, which is going to be focussed on the back of the head, the nape of the neck, and the shoulders.
How many times have you watched a woman with a pretty face and a body of graceful cazzi- age entering a room, only to have ber disillusion you the moment she turned around and revealed an unkempt coiffure and a shabby bairline at the nape of the neck?
"If your hair is cut rather short so that the natural hairline is ex- posed, it is important that the hairline be even, with not a stray hair to mar the clearly defined line at the nape of the neck.
If your hair
worn in a longer
bob that completely hides the hair- Ene, it is equally important that the little wisps of hait be red or well placed so that the lower line of the coiffure is, in perfect order.
Here are some suggestions for Those who wear aglightly longer, though not a shoulder-length bob, and who swirl their hair across the back of the bead With this coiffure it is important that the hairs at the nape of the neck be trained to remain in place.
Pins, which clasp snugly and hold the hair firmly, are excellent aids for training these hairs to follow the sweeping line across the · back of the head.
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Ether-
How To Cultivate A Trim Hairline
Use these pins often, but only in the privacy of your boudoir. The coiffure which is well cared for and protected with a net while sleeping will not require pins to hold it in place during the day. The swirled bob demands frequent haircuts, the frequency depending entirely upon, how fast the dividual's hair grows.
Now let us consider the long bcb with ringlet ends. This is one
13
of the most difficult coiffures to keep looking its best across the nape of the neck. The hairs which border the hairline at the back of the head are usually of such fine texture, or are so short, that they are often not included If they in the permanent wave. are permanently waved, the cris look their best for only a day or two after they have been set; then, als, they come stragging doan the nape of the neck to give an un- kempt appearance to the back view of the otherwise well coiffed head.
out
If you can train these hairs to curl along with those of heavier texture, by all means do so, but if they invariably straighten and hang imply down the neck, it is far better to do away with these Have spoilers of the coiffure. your hairdresser cat off these bairs. I would not advise you to do this yourself, for only a train- ed hairdresser can tell just how many of the hairs can be eliminat- ed without spoiling the natural hairline and without giving the neck a shaved appearance.
Rotating the head or the shoul- ders each day, 30 times from left to right, then the same number of times in the opposite direction, is a splendid exercise for eliminating superfinon; flesh and for giving the nape of the neck a more youthful Time.
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Catherine II
(Continued)
powdered; often it was covered by a little bennet decorated with dia- monds. She used rouge, but had such a horror of a red nose that she never touched wine. The table held little attraction: for her. She feasted her eyes on its rich appear- ance, and was herself content take some fruit and biscuit At dinner she tasted everything ‘and ate nothing.
to
No one knew how to arrange feast better than Catherine: she even surpassed Louis XIV 2: Ver- sailles. Shall I mention. for in- stance, the feast she gave in hon- our of Prince Henry of Prussia? An immense sleigh was construct- ed at her order, drawn by sixteen horses, and decorated with prisma- tic mirrors. Their reflections on the ice was an unforgettable sight for those who saw it. It was an in- fernal masquerade, as one was ad- mitted only in domino And the masic sleigh was only the announ- cer of two thousand others which followed.
It has been said that Catherine encouraged literature for the sake of her own glory without really caring for it. That is a mistaken view as there is ample proof of her deep interest. She wrote herself: and translated several works into Russian Her correspondence with Volzire is that famous pondence for which the Empress. would leave everything else-an- other proof of her lively interest in things intellectual
COLD-
Make-Up Goes Natural
THE
THE time is past when you' painted your face to make
a picture. Nowadays, you: must look like you in the fresh- ness of your youth. But like you not like a cosmetic dis- play. It's smart to be natural Blend foundation lotion, face powder, eyeshadow and reage with that art which conceals its a It should be so skilfully done that you could dare even a beauty ex- pert to discover where Nature and Read the Four blending meet. directions which come with the new cosmetics. Follow them.
Be brave blend your cosmetics fall in the disclosing rays of a Eght which reveals make-up im- perfections--not just straight front; turn on the side-lights toe. Tricky? In a way. It's a dis- cipline which shows. up the arti- Satisfy ficial in your make-up.
it, and you'll step out to conquer as lightly, as deftly as ever damsel did
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If you are seeking for first class cosmétics you will find them at
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SATURDAY, MAY 25, 1935.
the
nursery
- A Little Less Teething Trouble
NEETHING is usually looked
upon as one of the greatest difficulties of babyhood.
It is amazing what a scapeguat it is made, often considered re- sponsible for the most surprising number of troubles.
It is true that teething is a somewhat complicated process. +han 17 more so in some babies others, and I do not wish to treat it too lightly But it is quite certain that the baby who is rightly fed and managed through- out and not allowed to gain weight - too quickly. has a far better and easier time while teething than his brother or sister who is unwisely fed.
At the age of about six months the first teeth peep through in the majority of cases, though some nie a good deal later than this. The two bottom teeth are usually
the first to be cut and then the two top daes.
"One of the best ways of present- ing teething troubles is to guard the digestion from any extra strain That is why solid food is not introduced too early, though vegetable purees such as sieved lettice and spinach can be given in a small quantity at six months with advantage.
CHINA MAIL, HOME SUPPLEMENT
What baby does enjoy at this time is a bone teething ring, or a scraped and washed mutton bone. Give him this 10 minutes before his feeds, just when he has that "sinking feeling and in this way he learns to chew and satisfy his desire to sharpen his gums with- „out givinst 'extra work to his
digestive system.
So sure am I of the definite pari that the digestion plays"in teeth- ing that I find it may be advisable. to lighten the diet somewhat wher teeth are due to come through. More fruit and veggjabig masses, and more cool, boiled water be tween feeds, will right matters by lessening the inflammation which so often results in restlessness and irritability.
By the end of the first year, about to teeth are generally through, and during the second year the first set may be complet ed, though the whole set of twenty may not be seer until some time after the second birthday.
One commÖN form of teething difficulties during the second year is that of temper tantruma. or periods of screaming, which seem to OCCHE for no apparent
reason.
Actially they may be due to a very sharp twinge of pain felt in
the grims. This has a terrifyingg..
effect on some children, and in any case makes them feel that they must turn and rend somebody for this unaccountable discomfort, so that occasionally actual biting of someone.or something creers.
That is why food should be really crisp and firm and hard in order to satisfy the need for something sold on which to bite.. and small, washable rattles and can be sucked and toys, which gnawed, are advisable. The best way to help the child to deal with
these tantrums is to be firm yet gentle, and probably to leave him alone for a while.
Baby assimilates vital nutriment more quickly from
LACTOGEN
Lactogen is pure, fresh, full cream milk with extra cream and natural milk sugar added, rendered germ free. then modified and dried, and made in all important respects like breastmilk by special Lactogen processes which also preserve the natural milk salts and vitamin contents of the milk.
BETTER
MILK
FOR
BABIES
Keeping Fit
A Schoolgirl Figure
I
After 40
have just read an article by a woman of 52 She still has a girlish figure, is healthy. and full of pep and vitally in- terested in living each day to the fullest, despite the strain of modern times. It is fine to hear something like that! Let's look into her daily pro- igramme.
Well, there's nothing unusual or spectacular zbout that programme -it's simply normal and natural. "My walk is part of my day," she says, "just like my bath or my. preparation of a meal, and it is one of the reasons for my splendid health and enviable figure. I have never worn a corset or girdle of any sort. There is no reason for restricting one's bodily grace; that should be natural: I have tried to
develop mine. by training muscles instead of encasing them. Sleep has been an important factor in my life.." "It should be in every- one's for it is natural. Nature's way of healing and building is the the only one that gives permanent results. My children are "normal and healthy and I have raised them as I raised myself, plus the added knowledge that my generation ser cumulated of calories, vitamins and balanced meals.”
Fair, fat and forty" is suppcs- ed to describe the female at that stage, but need that be so? There is a slowing-up process generally in the system. There is less fuel needed and a tendency for the muse. cles to thicken up and the fat to accumulate instead of burn. It is not only wise but expedient to cul down on one's starch and sugar H one wishes to remain St. Bat no ase being a martyr about it. Use your head, be natural and sensible. Don't look mand for some high- scunding chemical that performs a miracle while you sleep and rolls of fat without exercise or lessen- ing heavy food. So this same re markable-yes, unfortunately must still call such as her remark- able-has compiled a number of exercises that have kept her pounds where they belong and have kept her body pliant and youthful. But, besides that, she
put on a “gym" suit and do almost any exer- cise that her daughters can do.
(To be continued).
one
Madam,
You who are so much admired and who knows how to bring out the full radiance of your beauty, realise that
a woman can only be charming and attractive if her complexion is clear and fine: bar skin soft and smooth How reassuring then to know that every keep the clear transparent look of youth, can even re gain it if it be lost, if she
woman can
will only take proper care of her skin.
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Robot Dressmaker
The day when every woman's dress will be a fashionable dress, and every frock a gown, when the village draper will sell "style" at from five shillings' upward, and when the country ladies will be able to compete with those of the town as fashion leaders, was fore cast by Mr. Edward H. Symonds. President of the British Fashions and Fabrics Bureau, when he ad- dressed a trade school recently.
He revealed that robot dress- makers, machines with "almost human" dressmaking possibilities, were now ready to be brought into industry. He himself, he declar ed, had viewed - a collection of/ beautiful dresses in the making of which human fingers had no part at all
"We have entered
he added. The nation has be come fashion and colour conscionă. The standard of taste has never been so high.":
CHINA MAIL. HOME SUPPLEMENT
SATURDAY, MAY 25, 1935
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N
By A. S. KONTA TOTHING more quickly sets the keynote of the bostess's household than her table. She can express her hospitality there in terms of classic.correctness, or rustic informality, or the new, crisp, modern tempo. On this page, we show twu schools of hos- pitality and illustrate two en- sembles of china and silver, glass, and accessories.
We have avoided the stereotyped combinations throughout. We think a table, any table, whether it be set for dinner or tiffin, is more inter- esting if it shows a certain amount. of variety and personality in the selections. We think a table can keep its character but be more in- viting if the pattern varies from course to course, providing, to be sure, a basic colour scheme and style theme follow-through.
Thus, our formal table may be all white, silver and crystal, but the service changes subtly from course to course, with white din ner plates followed by mirror- glass salad plates, and these by white-and-listre dessert plates. Our modern table alternates gleaming metal and chromatic colons.- Now let the pictures talk: 1. Small twin liqueur bottles and fall liqueur glasses come in after dinner on a silver tray...
In the ensemble shown, 2, the soup and the main dinner course are served from plates with a wide powder-blue border. The salad plate is stoneware with tiny blue flowers.
The elements that go to make up the service in 3 are all simple, classic, restrained. The place plate is white with a wreath of silver leaves. The dinner plate is white and embossed. A glass salad plate is mirrored for lustre. Silver lus-
•
tre is a background for, the white blossoms on the dessert plate. The finger-bowl is Swedish crystal.
4. Sterling silver for breakfast includes 1 cream and sugar set; twin pots for coffee and hot milk, and covered toast dish, and a little. individual covered bacon dish.
When four people gather for dinner, the bostess sets her mod- ern table asymmetrically.
The runner of sheer linen is placed along one side of the table, and holds two big round bowls for Bowers. For service plates she uses pewter, simple enough to go with almost any dinnerware. Her main dinner service is a very in- expensive earthenware design, with bull's-eyes centres of black shading into grey and yellow. To see the complete dinner service, study the small photograph at the left, which includes a modern English dessert plate in yellow and grey, the dinner plate, pewter service plate, after-dinner coffee cupy sherbet glass, and fluted, yel- low salad plate.
+
*
of
Never was the fitness things so. in demand as DOW. The modern woman- demands that kitchen utilities be in perfect har- mony with the kitchen. Hoose- wives may have lovely kitchens with the new colour schemes of stock patterns available at depart .ment stores.
If Mr. Housewife goes in for monograms on her silver and table linen, it is possible also for ber kitchen equipment to be thus de- corated. Attractive are red motifs and trim pink, yellow, blue, green, or black on ivory backgrounds. Besides the usual canister sets, there are wax paper holders, recipe file and card bolders, twine contain- ers, cleanser cover-alls, match bex, "name pad and holder, wastebas- ket, distpans, and even flower-pot. holders to adorn a gay geranium plant for the sunny window of the perfectly equipped kitchen.