1941-09-09 — Page 43

«NA MAIL, SEPTEMBER 9, 1941- g Up Father

-MAGGIE-

ALL OF ME TRICK BOXES AND, MAGIC CARD DECKS ARE GONE-

THAT ISN'T ENOUGH- WANT YOU TO GET RID OF ALL THAT TRASH AROUND THIS HOUSE- THERE ARE LOT OF SILLY THINGS ABOUT THE HOUSE-SO GET BUSY

HUH-1 DON'T. KNOW WHAT, >TO THROW

AWAY.

Page 11.

By George MacManus

JIGGS-PUT THAT DOWN-AM "WATCHING YOU –

MY: LOVE

Copper King Feature Sundante In

Wedd oghts

··636.

A PAGE FOR WOMEN

Forty-Plus Can Be Style Queen

Leading designers prefer fo dress the woman of forty-plus in- stead 01 younger girls. Why Because the mature woman can be truly chic if she builds her fashion portrail 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 develop ed sufficient poise to carry whatever becomes her no matt how individual it may be. Young girls have the "sheep" complex-- they fear to be out of the flock!

The chic mature woman is aware that her best lines are sim- ple and flowing. A long sweep from neck to softly full hem with no break in the outline, and with ..drapery fullness above the walst to lead other eyes away from what may be an expanding waistline. -No

triple peplums OF severe sheathes for her. She knows, too, that elbow-length sleeves,

bracelet length, are more flutter- ing and her shoulders may be exaggerated only enough to bal- ance below-the-waist weight.

Use Of Colour

Colour and fabrics are tools for her figure-sculpturing. Experience has taught her that subdued colours; and dull fabrics, minimise figure proportions whereas shiny surfaces and too-bright designs add pounds to her body. contrast is used discriminately in accessories and trimming details as a panel of colour down a dark! dress which slices a figure three slivers!

But

into

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?

Choose fresh, good beans.

OP and fail them, removing, tha stringly parts. Wash them. With

sharp knife cut them slantwise into pieces about 11⁄2in, thick,

ter how limited OF generous) around it. Smart handbags, shoes, gloves and hats which are inter- changeable with several costumes, are great aids in making a woman appear to be well dressed and are also a means to adding splashes of colour.

Her Beauty

kept lovely through care,

Individualised coiffures, skin hands well groomed and cyes alert urg great beauty nosets. The woman with graying or white hair wear complexion colours in rats and scarfs, and the Almiest, foami-

can

est jabots and blouses with a dash sisters. If she dares, her hair may that is envied by her younger take on a lovely tint of mauve, or a careful selection of blue, and costume jewellery. (especially appropriate costumes, will lend an car-rings and clips) worn with

legance to her wardrobe.

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 evory time. It is truly up to the individual to be a fashionable forty-plus; or a dowdy, discourág- ed middle-aged woman who is growing old before her time.

"Par "her"dark zmid-kehre dresses, "the" Folder witaly chootos a alim rayomshaor, designed-with: the -simplicity that is to-day's

fashion,

Cookery Corner

Don't, please, throw away your four hours. Make sure that no sour milk. It is useful and valu-tirt 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 jár (earthën-

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

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OFF THE RECORD.

Ware), and this into a large sauce malting it different: Add Anely The Three Bares"

chopped spring onions, cayenne pepper, chopped chives, a little bottled sauce, any or all of these

rian with sa little boiling water. Cover the-saucepan with a lid.

Keep on lowest flame until the curd has risen to "the top, For,

Use this cheese as a sandwich should the milk be at the begin- spread or as a filling for Savoury ning of turning, until the whey Crepes, These make a most econo- has separated from the curd. A pint to a quart of sour milk mical, delicious dish to replace should be in low steam for about fifteen to "Twenty minutes.

Place a fine cloth over a bastni and pour the heated sour milk -parefully into this. Gather the ends of the cloth and tie them tightly together

Fill the bottom of an earthen äre jar with a layer of clean salt. Cover with a layer of pre- • Hàng this on a nail, placing-

pared beans, about lin. deap, basın

e a layer of salt over this, whey Continue until all your runner Lenve beang are used, Onishing with d

ver of salt

rneath to

runs and

to drip for rée ta

meat. Make thin small pancakes. Spread a little of the cheese the centre, fold and leave to cool.

Transformation

Bureau

isers

Here's the

with delicate lace shouldn't be stiffen

Place a well-fitting plate on top | the se of this. But something heavy (a <stone is best) on top of the: plate;!

The next day you will find that Wash the beans you want under. the beans have shrunke

running water. Cover them with | Gently squeeze in soft suds, fresh water adding one table- rinse well; Try*By: spreueling+ Fill up once more with beans - spoonful of vinegar to every quart on the tiled. of the bathroom and vault Arrange tha: plate and used,

, or round a the weight again.

Bring “almost to the boll, very You'll find lace-will stick when The next day, remove some of slowly, Just before bolling point wet. Peel off when dry, and that's the liquid and cover the whole strain the water off -and riuso all you inted "do-Ironing is "not" with a thlok layer of sult." Then the beans once more in fresh cold necessary, a put away for the winter cogered I water. with the plate and the weight,,!

*** Clips..... and buckles, and metal Make a sauce with stock (or buttons Conn be given: When you want to use some of water) and flour and chopped very simply. Rub them in the beans take out of the jar the bacon or rinds. Season with pops of material which ambunt required, using a well-per, vindgar and a little sugar thickly spread wi terubbed and rinsed wooden | Add the beans to it, and serve with↑ Lonvo' them” It -spoon, 3 (Make sure that you leave tried potatoes.

with a larger

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