1937-06-10 — Page 8

ART OF THE SOUFFLES

variety of souffles,

THE CHINA MAIL, JUNE 10,. 1937.

Coiffures Flatter New Hats

sweet or Off the face

upward from Therefore, if you have not chang-small and in, impeccable taste. ed your hairstyle in a year, wait a Frothy, billowing dance dresses of savoury, can be made from the fol- sides and nape of the neck lowing easy recipe:

rolls and more rolls in halo effect few days longer until you have femininely sheer fabrics eschew Put 1oz. butter into a saucepan

rolls or curls in neat clusters bought a hat. Keep in mind that jewelled tiaras or spectacular pieces over low heat, when melted stir in to give fullness behind ears and fullness just behind the ears (in of brilliants. Wrap them in cotton 1oz. flour, and stir until the mixture below your hat at the back-new the form of curls or ends of a roll) until next winter when you blossom liquifies and looks like a honey-spring coiffures set off your new softens the otherwise hard line of forth in rich velvets, heavy silks comb. Remove from the fire and bonnet as well as your best fea- the average jawbone. Also, that and brocades again..

fullness below the line of your hat beat in vigorously 1⁄4 pint of hot tures. milk a little at a time to keep the You should, in fact, go direct at the back makes head and hat

and prettier. mixture

free from from modiste to hairdresser smooth and

have him arrange a coiffure which Special Haircuts Needed lumps.

Return to fire and cook thorough- does something for your hat. Time Long bobs, either ly for a few minutes, stirring all was when the procedure was. re-waved, are not.

versed, but, nowadays, the time.

straight

Bushiness Frowned On Strive for a neat crisp, look. Bushy tops or masses of helter- skelter ringlets are as frowned up- or on by elegantes as straggling ends The clean cut, or tight, unreal looking waves. milliners smooth neckline and brushed up- Don't slide out from under the If you are making a sweet souffle turn out new hats so fast and furi-ward effects are Spring 1937.

drier until your waves and curls You don't get a haircut simply to are 100 per cent. dry. Don't leave you must mix 1oz. sugar with the ously that hairdressers can barely

been shorten your locks either. The pro- the shop until they have 'milk; if not, add a little salt. keep up, let alone lead.

toward cess is the first step

any brushed (literally) and combed to

Remove from fire and allow to cool slightly whilst you separate hot water over a hotplate burner. kind of hairdo. Rolls won't stay remove all traces of wave-set lotion. the yolks from the whites of 3 eggs. Stir well and cook till slightly thick rolled or swirls swirled unless your If a new wave won't stand combing Beat whites to a stiff froth and hair was cut with these specifically|and. crushing, it just isn't worth a Beat the yolks of the eggs well into

nickel. Remember, too, that night- the mixture; then fold in the stiffly-stir into contents of jug. Continue in mind.

For evening, birds and feathers ly brushing, done correctly with whisked whites. Add flavouring, cooking for two to three minutes. pour into a well-greased mould and Allow to cool slightly, then pour and exotic geegaws are gone with brush held loosely in the hand and

When the wind, too. steam over steadily but not too ra- into prepared orange skins.

You'll see flowers, worked upward (never down) from pidly boiling water for hour. quite cold decorate with chopped fresh and artificial, in formal coif-scalp to ends, enhances the beauty Turn out and serve with suitable jelly or angelica.

fures all summer, but they will be of good finger-wave or marcel.

sauce.

→

For flavouring for this quantity

you will need:

Fruit Souffle (pineapple, apricot, and so on).-4 oz. very-finely minced fruit.

Cheese Souffle. 2 oz.grated

cheese.

Meat Souffle.4 oz. meat rubbed

through a sieve.:

Fish Souffle. 4. oz. fish minced

quite finely.

Mushroom Souffle. Peel and chop 4 oz. mushrooms very fine-

ly before adding.

Asparagus Souffle.-

Cut 4 öz.

tender asparagus tips very small before adding.

Any of these souffles make delici ous fork foods.

A chocolate souffle is made in the same way, with this exception: That 2 oz. or more grated chocolate is dissolved in the hot milk before beating into the butter and flour. Flavour with vanilla.

RUBBER BANDS

If the bell of an alarm-clock is unnecessarily noisy a rubber band fitted round it will moderate the noise. Glass jars with screw tops are better than tins for holding coffee, carbonate of soda, baking powder, and so on, but they are often difficult to unscrew. broad rubber band is slipped round the metal top, it may be firmly gripped and unscrewed easily. The band should just cover the lower edge of the top, which is sometimes sharp enough to cut the fingers.

ALMONDS AND RAISINS

Sieve Boz. flour with a pinch of salt. Beat in 3 eggs and 1⁄2 pint -milk and beat for 10 minutes.

Heat 1oz. butter in fireproof dish, making it quite hot. Chop Ioz. blanched almonds, Add them with 4oz. seedless raising to the batter. Pour into the hot dish and bake for 20 to 30 mins. Serve with De- merara ugar

ORANGE FOAM

Three eggs, three oranges, five or 6 oz. sugar. Cut oranges into halves; carefully remove the juice and pulp, keep the skins unbroken.

Separate yolks from whites of eggs, and pour into a jug. Strain orange juice over them and add gar, Stand jug in a saucepan of

It's good.

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