"PENELOPE" FROCKS.

Press, Volume LIV, Issue 16113, 18 January 1918, Page 2

"PENELOPE" FROCKS.

Miss Marie Tempest in "Penelope" wears three charming frocks, proving that in matters sartorial, as in the matter of .feminine charm, is no whit behind Kitty. Penelope' makes her entrance in a frock of exquisite simplicity. It is carried out in two shades of grey the tunic of pearl grey chiffon taffetas being edged with smoke grey ■ crep« Georgette and worn over an underdress of Georgette, the elbow length sleeves being of the . same delicate material. The neck is cut square and is outlined with a touch of embroiderj-, this being repeated oil the corsage, where an uncommon brooch of sapphires and diamonds is also worn. The afternoon gown in Act 11. is more elaborate. Of maize-coloured ninou it has a flowing skirt edged with fine Mechlin lace, the same lace edging the floating panniers and being repeated in the bodice. A contrasting note is supplied by the wide Japanese-like sash of black with stiff embroideries of silver caught in front by a littlo rose of a deep amethyst colour, while the hat is also of black, a littlo turban shape of the smartest possible variety. In the last act Penelope wears rose pink ninon with a touch of silver embroidery and a waist posy of pink and blue flowers worn over a frillv lace petticoat. Miss Gwen Burroughs also wears some lovely frocks, notably one of white ninon and gold lace, the panniers with a wide Oriental border cf chene silk edged with fur. ' Last night's audience included Mr and Mrs Allen and Miss Janet Ogle. Mr and Mrs B. B. Wood, Dr. and Mrs Louisson, Dr. and Mrs Chcsson, Mr J. S. Evans, Mrs and tho Misses Evans, Mr and Mrs R. A. Horne, Mrs de la Mare (Wellington). TO-DAY'S RECIPE. Tomato and Potato Soup. —Tomatoes are now cheapor than they wcro a few weeks ago- Slice and fry a _ large onion in a tablespoonful of dripping. Peel and slice thinly four 01* five potatoes. When the onions are a palo brown, hut not burnt, add the tomatoes (the contents of a tin. or half the quantity) and tho potatoes, and pour in as much hot water as you will require for soup. Boil slowly for about an hour, season with salt and pepper, and pass all through a sieve.