By George MacManus.
HERE I AM-MY WIFE WAS OUT-501 HAD TO BRING
THE CHILDREN WITH ME - WHAT IS IT YOU WANT ?
CH-IT'S TOO BAD YOU COULDN'T BRING HER-TOO-
GIMME A ROCK-I SEE A WINDOW-
Cup 1940 Kong Posturas
- MIT Mad
A PAGE FOR WOMEN
Sleek And High
More and more hair stylists are considering the weant of forty- plus when they apert to dieta.
new fashions for new seasons. And those who specialise in scalp and hate health have ned then Talents also to revitalising me deet
ed ham, so that women may keep ATELIEVE QAAA ting they may fict themselves.
In the
Brand-
mother great
The trend o for dome, feeken
confirme: na debutante bob Jar
the weman over tharly' But the Aleris mess of later tum de m mamah, 6. during the last War Rather t cold, and most Batter-
ing from any view.
4
How Accomplished
The very best hardressers CIRE- tion t Lo
upon
soft. natural-looking permatient wave, even though it may not kest as long us a tight permanent. "What's the use of getting one at all," ex claimed one to me, "if your ham is going to look dry and frizzy for two months! Why not get a wave which looks lovely from the day you set it?" And that seems like sense to me,
But you cannot take a tired, neglected head to a salon and hope to come out with polished, soft
curls. No! Your huir must be in condition if it is to take a curl nicely.
Nor are two or three oil treat- ments, given in a salon, sufficient to revitalise hair which has been long neglected 01 made weak through illness. It requires nour- ishment from within, daily brush- ing and massage, and weekly oil- ing and steaming.
Between shampoos you might need to combat an excessively oily or dry condition, or a mean case of dandruff: Clear up such ab- normal conditious before you get a permanent, with one of the prepared tunics or ointments. But be sure to select one which has been satisfactorily tested.
If you can afford them, you might take a series of scalp conditioning treatments in a salon which spe- cialises only in scalp care, Scienti- fically given, they are not only delightfully relaxing but banish the congestion which older women frequently have at the base of the head.
Invest in a good hairbrush, then use it daily. If you can, brush your hair sitting in the sun. The air and sun are as good for your hair as they are for your body, provided you do not take too much syn at one time or allow it to bent down on just one part of your head. Keep parting your hair as your brush,, and allow the sun to penetrate to every root.
Keep It Glossy
Even though your hair may be drab in colour there is no reason why you should not keep it glossy. If, through diligent daily care, it does not acquire a natural glass, use a bit of dressing on it after you have it set. Brush it on. Such a dressing usually comes in creme form and only a very tiny bit, put on your brush, Is needed. Dry ends react miraculously to such a dressing, and frequently the curl you thought had left your hair will appear again when the ends are properly lubricated; ** **
12-13
"Ma Hardy" of the films, who is gracious FAY HOLDEN, displays one of the newer, sleek coiffurca for summer.
of forty-plus, or even younger.
Suitable for women
HAVE A HEART! especially one of BEEF with
SAVORY STUFFING
by Dorothy Greig
INGE each. stoer has but one heart to offer, your butcher
SINCE has leurs by the dozen for fate. For all
their comparative scarcity, however, they cost less than many. other cuts of meat. And they are exceptionally high in nutris | tional, value.
The meat is smooth, evon,tex- tured, without waste. When filled with savory stuffing and cooked this way the carving knife slips through it to set on your plate tender brown allcea filled: with onion dressing.
Stuffed Beef Heart 14-4 pounds beef heart
Romove large arteries, veins and
4 tablespoons molted butter 1 can condensed consonumić.
Toast the brend in the oven until light brown.. Fut toasted, brendi in saucepan. Addi oooked; enfour, seasoning, the butter and; 34, the 'can of; consommé.. Cover; and: let:
steam until all of the consommé hes‹ been, absorbed by the stuffing. Then, [stuft Into, heart.;
thoroughly wash out beef heart and own heart on the outside. Maltɛ fate in, hears pot, or skillet: The easlest way to do this is out Add can of water to the remain the heart from the top to bottom on ing oun of consommé., Four, It one side clean qut, atuff and then
jitnto pot and; simmer, bart: In: tho- Bow together.
consommé fan 20-25% hours or until Ntujing.
tender, Thicken, stuck, for gṬAVY).
Allow 4 pound heart (before, cooking) for each, serving,
Serve with whole, cooked currats..
4 cups bread, cut into cubes 1⁄4 teaspoon salt,
1⁄4 teaspoon pepper
1⁄4 cup cooked onions (sautsed. In
3 tablespoons butter)
:
EAT AT-
Jimmy's Kitchen
INEXPENSIVE
SATISFYING
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