FASHION NOTES.

Auckland Star, Volume LIV, Issue 213, 8 September 1923, Page 22

FASHION NOTES.

her own particular way. Are they judged by their colouring, or the size and shape of their features t They are not. Whether a woman is fair, or dark, large or small, she must be true to her type. She should try to visualise the sort of woman she would be if she could, with her own colouring and features. Then, let her look into her mirror, a full-length one if possible, and see where she falls short of her ideal. She must keep this ideal of herself ever before her, if she wants to attain it. It is not possible to change the features, the size of the nose, or the colour of the eyes ? No beauty-specialist has been found to achieve a miracle of such gigantic proportions. Charlatans, there are, who profess to alter your nose, change the shape of your chin, or the shape of your eyes, but the disastrous failures on record show, us plainly the madness of such operations. However, it is possible to modify all disfigurements, until they sink into insignificance beside the beautiful points. The shape and size of the mouth can be changed by changing ...e way we use and abuse it. The disposition shows in the mouth. Look at the mouth of the fretful woman, the sullen one, the catty one, the happy one. Each is characteristic. The beauty of the eyes depends, not on their colour, but on their soul-power. Shallow eyes mean a shallow soul, hard ones an unresponsive or disillusioned soul, beautiful ones, a soul that walks in beauty. The beauty of brows and lashes, however, which so enhance the eyes, is within any woman's power to cultivate. The hair, the skin, the poise of the head, the size of the arms, the fullness of the neck, the charm of the hands, and the way we use them, are what we make them. It isn't the size of hands and feet that make them beautiful or ugly. It is the way we use them. Tiny feet handled like shovels, never are beautiful; small, white hands that look ineffectual and weak, never are chosen by artists who portray beauty. Hair is not beautiful, because it is black or golden, or ashen, but because it is clean and shining and becomingly arranged. While we arc waiting for our beauty to grow and flower, we can be learning many things that a beauty needs to know if her beauty is to be realised and recognised by others. It is essential that she should walk well. She should learn also to use her hands beautifully. Her voice is another asset that should not be ignored. If she put into it now all the beautiful tones she can, she will never regret the time devoted to it She should think about her clothes, too' and learn to choose them wisely. However inexpensive that may have" to be, they have the same possibilities, the same subtle power of colour and line that the richest and moat expensive materials

j (By AN EXPERT.) ' PARIS, May 16. Dresses this year seem quite simple— to the uninitiated! A frill of lace or two, a little georgette or, marocain, a very loose, very short sleeve, a low waist, and that is just about all. There is not what we used to call "lit" about the thing. Though it clings rather tightly to the shoulders, it flops pretty well everywhere else, it bags in places, it dips in others, and goes its own sweet

way, with an amateurishness that looks as if it had not even bothered to "try on." A snare and a delusion! Those of us who arc in the know do know that all this apparent go-as-you-pleaee-ness, is really a fine art. Dresses are unlined, and take on a different line with the movement of the figure that is inside them. Naturally, each one of these lines has to be beautiful, and though everything seems to be left to happy chance, the idea actually is to rule out any chance that is not happy. Lace has tieen on the shelf for so long that it was sure to come back with a rush. Lace dresses this year are dyed in every colour in and out of the rainbow—pastel shades of tlio most exquisite tints you can possibly imagine. The pale greens, the delicate pinks nnd blues, the lavenders and the lemon shades are all beautiful, and then there is black lace and white lace. On the whole, I think we may gay that everything this season is charming. Hats are universally becoming, dresses are practical creations which are lifted from the ordinary by the well-chosen use of unusual features, such as the shouldcrless sleeve, the high collar, the quaint little shoulder, and the scarf, and by their perfect design. Nothing is too extraordinary and exotic. All sorts of materials are made into capes, but the crepes and the marocains are the most popular. Some are made ample, so that one may pull it round the tighter. A skimpy wrap can only be as 6linky and perpendicular as it Is made. And so, as with everything in life, when it has reached its skimpiest, it has to revert to the other extreme in order to obtain freedom of expression. lh c bead method for crepe and georgette that has been so popular all the spring is already rather passe, and the dernier cri just now is an endless array of tiny tucks, which, though apparently simple, does not exactly contribute to thp cheapness of the garment. Some beautiful hats are being made in Paris for summer wear, real picture hats, that are calculated to throw into becoming relief the face that is seen beneath them. They show very wide brims, mainly of line lace net or tulle, wired, of course, and entirely transparent, like a delicate halo. One hat of this kind has a crown fitting closely to the wearer's head of watered silk, "and the only trimming is a rather flattened bouquet of silk roses. It is in the style of the Salvation Army or coal sciittle bonnet, but set at a better angle. Some of these new models have a scarf of tulle fastened to (he hat on one side, and brought under the chin and round the throat, for in one form or another the chin-band will form a feature at many bats this cummer.

OUR 6KETCH. The popular model of the season is the afternoon frock in tangerine marocain, with embroidery in silks of the fame ehade, the rolled ceinture, a band

COOKERY NOTES. A GOOD OITIRY. Two pounde of chops for any raw meat), 1 onion. 1 apple, 2 tomatoes, 1 potato, 1 strip of lemon peel, 1 cup of stock or one of gravy. 1 teaspoon of sugar, 2 teaspoons of flour, 4oz of desiccated oocoanut, 1 tablespoon Jratter, half a cup of milk, and 2 teaspoons of curry powder. Trim the fat from the meat, and fry it lightly in the butter. Fry the sliced onion, sprinkle the curry powder and flour over. Add the milk and gravy, and stir it until it boils. Put hack the chops. Slice in the vegetables and apple. Simmer geiitly for two hours, and squeeze in a few drops of lemon juice just before serving. Serve with rice. VEAL CROQrETTTCS. Cut about lib cooked veal into dice, add pepper and salt to tafte, and about a tablespoon lemon juice. Melt 3 tablespoons butter in a saucepan, and '1 tablespoons finely chopped onion. :S taiblospoons flour, ami } .-up milk .>:• stock. Boil for ."> minutes, then add - well-beaten <"g£Ts. Stir until thick. Mix ■with the veal and cool, then shape, allowing a tablespoonful or a little more for each croquette. CURRIED EGGS. Tako ljoz of butter, loz flour. 1 small onion, 4 to 5 hard-boiled eggs, 1 small apple, IJ teaspoons curry powder, A pint of stock. Fry the upple and onion (sliced fine) to a light brown in the butter, mix the flour and curry powder, smooth with a little of the stock, and add it gradually to the apple and onion, and then the rest of the stock, stirring all the time. Let this curry sauce cook for about 20 minutes. Slice the eggs, and warm them through in the sauce, and serve hot. Rice may be served with them. BAKED MARMALADE PUDDING. Three eggs, 2 tablespoons of sugar, i a cup of marmalade, 3oz of butter, 1 tablespoon of flour, some pastry. Add the flour to the marmalade, soften the butter, and mix all together with the eggs, well whipped. Line a dish with the pastry, put in the filling, and bake half an hour. Blanch some almonds, and brown half of them in the oven, then garnish the top of the pudding with almonds stuck in brown and white alternately. Two ounces of fuller's earth, boiled in half a pint of vinegar, and the juice of three onions, will remove scorch marks from linen.

The queen slipped the royal darning egg to the top of a long blue stocking and turned to Mary, who was quietly eating her strawberries and cream. Raid the queen—"And what for you, my sweet pigeon ? " Said Mary—"l should like a nosegay of fresh pinks and mignonette, cherry tarts for dinner and a little white lamb to play with." Tlic queen smiled. Matilda rose and picked up her cherry-coloured cushion. Said Matilda —"I must sew a new ruffle of lace in my gown, for the ball to-night." Monica rose and picked up her velvet cushion. Said Monica—"T must go and shampoo my curls for the ball to-night." They strolled off to the castle, with their arms ahout each other's waists, singing a song about a boy with a fiddle dee dee, dee dee, a boy with a fiddle heigho. Mary took her little blue linen pillow and kissed the curl behind the queen's cur. Said Mary —"And I must go and put crumbs on the window sill, for my nightingale when he comes to-night." Every night, the little princess Mary lighted a candle on her window, so the nightingale could find the crumbs on the sill. Then she bopped into bed under the smooth eheet and blue quilt and waited. Bγ and by, the nightingale