*By George MacManus
VIGGS-PUT TÍHAT DOWN- AM WATCHING YOU -
YES-
MY LOVE-
1941 Kose hauser Banduate Tre. Wheld righ
A PAGE FOR WOMEN
Forty-Plus Can Be Style Queen
generous)
around it. Smart handbags, shoes, gloves and hats which are inter- changeable with several costume“. are great aids in making a woman appear to be well dressed and are also ;} means to adding splashes of colour.
Leading designers prefer to te how limited dress the woman of forty-plus in- stend of younger girls. Why Because the mature woman can be truly chic if she builds her fashion portrait on a sound pat- tern of simplicity and learns to dramatise her good points and disguise her figure flaws. And that age she should have devel ed sufficient poise to carry DIT whatever becomes her no mu'ter how individual it may be. Young girls have the "sheep" complex- they fear to be out of the flock!
Her Beauty
Individualised coiffures. skin kept lovely through care, hands well groomed and eyes alert ar great beauty assets. The woman with raying or white hair citn The chic mature woman is wear complexion colours in hats aware that her best lines are sim- and scarfs, and the filmiest, foami- ple and flowing. A long sweep est jabots and blouses with a dash from neck to softly full hem with that is envied by her younger no break in the outline, and with sisters. If she dares, her hair may drapery fullness above the waist take on a lovely tint of mauve, or to lead other eyes away from what blue, and a careful selection of may be an expanding waistline, costume jewellery. (especially No triple peplums or severe ear-rings and clips) worn with sheathes for her. She knows, too, appropriate costumes, will lend an that elbow-length sleeves, or elegance to her wardrobe. bracelet leugth, are more flatter - ing and her shoulders muy be exaggerated only enough to bal- ance below-the-waist weight.
Use Of Colour
is
Yes, at forty, fifty or sixty, any woman can look stunning if she will play the rules of fashion. And she who keeps her body slim and 'posture regal will take the laurels every time. It is truly up to the Colour and fabrics are tools for individual' to be a fashionable her figure-sculpturing. Experience forty-plus, or a dewdy, discourag- has taught her that subdued ed middle-aged woman who colours, and dull fabrics, minimise growing old before her time. figure proportions whereas shiny surfaces and too-bright designs | add pounds to her body.
But contrast is used discriminately in accessories and trimming details as a panel of colour down a dark i dress which slices a figure into three slivers!
The mature style queen chooses a basic colous (a navy blue, brown, black or green) and then builds up her wardrobe (no mat-
EVER SALTED BEANS?
For "her dark «mild-season dresses, the older woman wisely chooses a slimming rayon sheer, designed with the Eimplicity that is today's fashion,
Cookery Corner
Don't, picase, throw away your, four hours. Make sure that no sour milk. It is useful and valu- dirt can fall into the whey. able. Here's how to use it:
For this you can use milk that has turned, even up to the point where it is so sour that the curd and the whey have separated on their own account,
Put the sour milk in a pudding basin or an old jam jar (earthén- ware), and this into a large sauce- pan with a little boiling water. Cover the saucepan with a lid.
Scrape the cheese out of the cloth and beat it with a fork. If you wish, add a little milk or, better, top of the milk bottle. Add salt to taste.
Here are some suggestions "for making it different: Add finely- chopped spring onions, cayenne pepper, chopped chives a little these bottled sauce, any or all of
Keep on lowest flame until the curd has risen to the top, or should the milk be at the begin-
·Use this checse-as, a sandwich ning of turning, until the whey spread or as a filling for Savoury has, separated from the curd. A Crepes. These make a most econo- pint to a quart of sour milk mical, delicious dish to Should be in low steam for about meat. Make thin small pancakes.. Spread a little of the cheese in the centre, fold and leave
Choose fresh, good beans. Top afteen to twenty minutes. and tail them, removing the stringly parts. Wash them. With Place a fine cloth over a basin a sharp knife cut them slantwise into pieces about in. thick.
Fill the bottom of an earthen ware far with a layer of clean salt, Cover with a layer of pre- pared beans," about lin. Sprinkle a dayer of salt over this Continue until all your runner beans are used,, finishing with layer of salt,"
and pour the heated sour milke carefully into this. Gather the ends of the cloth and tie them
tightly together.
Hang this on, a nail, placing a basin underneath to catch the whey which runs and drips out. Leave this to drip for three to
"Place a well-fitting plate on top the of this. Put something heavy : (n" covered) stone is best) on top of the plate. The next day you will find that the beans shave shrunk.
Fill up once more with beans and salt, Arrange the plato utid the weight again."
beans
Wash the beans you want under running water. Cover them with fresh water, adding one table- spoonful of vinegar to every quart used. Here th
Bring almost to the boil very
Transformation
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Gently squeeze in soft gudsj rinse well and dry by spreading on the tiled wall of the bathroom or round a rolling-pin.
You'll find lace will stick whe The next day remove some of slowly. Just before boiling point wet. Peel off when dry, and that's the liquid and. gover the whole strain the water off and rinse all you need “do-ironing is not with a thick layer of salt. Then the beans once-more in fresh cold necessary. put away for the winter covered water. with the plate and the weight, wen
Clips and buckles and metal MAMA ANMake a sauce with stock (or buttons can be given new life When you want to use some of water)" and flour and chopped very simply. Rub them in a piece the beans take out of the jar the bacon or rinds. Season with pape of material which has been amount required, using a well-per, vinegar and a little sugar, thickly spread with magnesing scrubbed and rinsed wooden Add the beans to it and serve ayith Leave them for a day and brush
with a dry brush. opoon. - (Make sure that you leave fried potatoes:
"
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