LADiES' COLOMN. London Fashion Notes.

Evening Post, Volume LXXI, Issue 142, 16 June 1906, Page 11

LADiES' COLOMN. London Fashion Notes.

rFrom Our Own Correspondent.) 1 . 4th May. Not being satisfied only to use artificial flowers for millinery purposes and for evening-dress garnitures, some of the leaders of fashion in Paris are to bo seen in the daytime wearing an artificial rose in the button-hole of the coat lapel; in all probability this rose will be found to be made of shaded ribbon set into a background of natural rose foliage. Fashion has decreed that one large rose is the thing to wear, preferably in pink, but as a matter of fact the ribbon roses are of every conceivable shade, and the one worn in the coat should of course correspond with those in the hat, if there are any there. These artificial roses are reputed to be very easy to maks at home, and I am told that this is the way: Suppose a red rose is icquired. Then take red and rose and palo pink ribbon ; cut it into strips abo\it eight inches long. Begin by niching up tho palesttoned ribbon by running a thread along one edge, and drawing up the ribbon in a, sort of rosette ; fix this to a small circular piece of cardboard about as large as tho middle of your hand ; then run a thread on the outer edge of the medium-toned riboon, and place it round the heart of the rose ; next, after a few circles of medium-toned ribbon have been arranged, those are surrounded with the darkest shade of all. When finished place some good rose foliage at the back, prelerably in nutumn tints and you have the fashionable button-hole. Ribbon • is being used for all sorts of purposes this season, and just now it is considerably used in Paris in tho form of. lattice work. Black or coloured bebe ribbon is used ; it is knotted at each intcisecting point, and tho effect is that of a coarse netting ; quite a number ofthe newest model dress.es have tiansparent yokes made of this trimming, the sleeves being slashed to correspond. I hour that oven some of the tailor-made costumes are trimmed with revers of this description, the lattice work, for variety, being .sometimes carried out in chenille or eke in fine silk braid instead of ribbon. This year there is a particularly charming Pompadour ribbon avails able, in numerous widths, destined for various purposes. All tho floral designs are pleasing, and the colour toning is perfect ; .it goes admirably with the ligiired muslins and batistes and lawns which are to be so much worn this year. Belts of lkmered ribbon will be a feature on the simple dresses of printed cotton-voile— :quito one of the leading fabrics for dress and blouse purposes — as well as on the costly hand-pninted silk muslins. Often with French dresses the ribbon is specially dyed to go with the colourings m the material. Among the newest belts now shown arb those made of white embroidered linen, and some of the worked designs on them are beautiful. It is quite probable that these embroidered linen waistbelts will quite take the place of the white kid variety, for morning wear. Another new morning belt is of white plaited braid, with which a narrow coloured cord is interwoven. Afternoon bolts of soft, silk chiffon elastic, of wide width, are liked for more dressy times, and they are finished with buckles and clasps either of cut steel or giit. The made corselet belt of chiffon or ombre silk is quite a novelty. There are not many novelties showing this spring in tho way of chaussure. The bs&t-dresoed women and girls continue to wear very noa± Oxford or. Princess or buckle shoes of plain black patent-leather. But one \Vcst-end 6hop has brought out a partial novelty in the shape of Oxford shoes with fronts of patent-leather, while the backs and tops are of either black or dark grey suede, often, however, with a patentleather goloshing all round. These look neat, and are serviceable for walking wear. Some of the new French coat and &kirt costumes are made of narrow striped alpaca of a very coarse make, tho cut-away coat being ". compromise between a Louis jackst and a man's swal-low-tail coat ; it is ornamented with two enormous satin buttons of black at the back, it has revers of black satin, and a waistcoat of folded white pique. Striped and checked alpacas of fine as well as coarse makes are coming into vogue, and they certainly are very practical for motor wear. There is still a great ciaze in Paris for coats and skirls of shepherds' plaid in all colours and in all sizes of check find plaid. Black and white, brown and white, grey and white, blue and white, green and white, ildeed all the combinations known ; but tne prevalent condition is that the pattern should bb as ' brouille" as possible —that is to say, that the colours composing the check should be as much as possiblo merged one into tho other. In addition to simple checka, there arc larger and more complicated kinds of shaded sqiuros ; while still newer is the i woollen fnrJri'-' that has a white buckground covered with a lattice-work design formed of black lines in more or lesa dark or faint tones. For walking wear, the smnrt Paiisian' tnilor-mado i costumo has short ekiit, tiulined, and with much fulnes3 or kilting round about tho ankles ; the coatea is semi-fitting, but does define the lines of the figure, and the trimming of tho costume consists of silk braiding. Il is nob at all uncommon now to see a complete costume, the skirt of cloth, tho bodice portion or bolero, or coatee, being entirely of glace silk to tone exactly with the skirt ; indeed the match is usually so good that it needs a second glance to be sure whether the coat is of silk and the skirt of cloth, for both look so much alike. A neat and comfovtablo spring coat is made of black silk ; it lias a white cloth vest that fastens across the chest, while piped backs of satin or velvet trim the coat across the back, and thiin are carried round to tho fronts, where they end under a fancy trimming that outlines tho front and serves to hid'o the stitches which havo secured tho vest to the coat ; tho sensible sleeves come quite to the wrist, and are finished with bands of satin or velvet to match the other trimming ; nearly all these coats aro finished at the neck with -a jabot of cream lace, and a full frill of the same is placed inside the sleeves, whother the latter be of elbow or wrist length. Capes apparently are going to be favourites in the way of wraps ; there ure some in the fichu shape, with wing sleeves ; the back is pointed, and tho fronts fall rather below the waist, and are pointed as well. Another shape is finished with a full basque all round, set into a belt, and this has wing sleeves with a great deal of fulness on tho top of the arm. For all coats and capes and wraps, a lining of white satin is the correct tiling ; light coats eome^ times have a silk lining to match their own material, but white satin is looked upon as orthodox ; white, silk occupies second place in favour. Quite one of tho latost novelties out consists of Japanese embroidered lace, which is to be- seen on the little mantelets of spotted net which are sol much seen at present. This lace, although it reems to bear the seal of Japan, i.s only so called because tho embroidery witli which it is adorned is carried out by band on the laco in imitation of

Japanese silk needlework. The groundwork is specially light nnd silky, and the embroidery is beautifully finished off on both .Mcles alike, while the designs and colourings are particularly striking and original -md effective, and usually pleasing. The JtloiiseTceeper, q» •HOME HINTS. Steak and Onions. — How many housewives know that by smothering steak with onions th© flavour is greatly improved by squeezing the juico of a lemon over it? Scorched Dishes. — .Scorched fireproof dishes that have become brown from baking may have the strains removed by soaking in strong borax and water. To Clean Silver — To clean silver nothing is better than whiting and sweet oil. 'Mix a little to a smooth paste, dip in a pieco of flannel, nnd well rub the article to be cleaned, then wipe with a soft duster, and finally polish with a clean chamois leather. Varnish Stains. — Varnish stains on tho hands should be rubbed with a little methylated spirit, then wiped dry, and finally washed thoroughly with soap and water. A Brilliant Polish. — A little orange or lemon juice put on the blacking brush after it has been dipped in the blacking or polishing cream will give, a brilliant shine to the boots or shoes. For tho Nails. — A liberal use of powdered borax upon the brush and in the water is very softening to tho nails, and also gives them a poljsh. SOME TEMPTING ONION DISHES. Baked Onions.- I—Select1 — Select large, firm onions ; wash clean and trim the ends, but do not peel; put into a saucepan, cover with slightly salted boiling water and boil rapidly for an hour, replenish ing with more- boiling water if needed. Turn off the water and drain on a cloth, then wipe dry and wrap each in a piece of oiled paper or buttered tissue paper, arrange in a baking pan ; place in a slow oven for one hour. Peel, put in a buttered ramekin, return to the oven and brown, basting frequently with butter. Season with salt and pepper. Serve with drawn 'butter seasoned with a dash of nutmeg. Onions with Bacon. — Peel and wash large white onions; place in a baking disli; on tho top of each lay a thin slice of nicely flavoured bacon ; sprinkle lightly with pepper and add enough boiling water, slightly salted, to prevent burning. Cover and cook until tender, basting frequently. Boiled Onions with Sauce. — Boil firm white- onions in salted boilinsr water fifteen minutes, then drain. Cover again with boiling water, add a pinch of salt, boil fifteen minutes and drain a° before. Thicken one pint chicken or veal gravy with chopped parsley, season with salt and pepper, and pour over tho onions. Cover closely and stew gently for fifteen minutes. Dish in a hot tureen and serve. Delicate Fried Onions. — Peel and slicea "sufficient quantity of onions. Turn into a saucepan and covor with boiling water, slightly salted, until tender. Have ready in a fryingpan hot ham drippings ; drain the onions in a colander, then turn intb the fat, shako over the fire a minute and dish. Onions with Beafsteak. — Slice the onions very thin aiid crisp in ice water ; have ready a frying pan containing a little hot suet; put in the steak, cover with the onions, season with salt and pepper, cover closely and cook until the meat has browned on ono side and the juice of the onions has dried up; dish the onions., Lurn the stsak, replaoo onions and fry till done, taking care that>it does not burn. Onions on Toast.—^Chop six onions fine, then boil twenty minutes in one pint boiling water to which a little salt has been added. Drain off tho water, add one tablespoonful butter, and servo pn tiny mounds of hot buttered toast. Garnish with sprigs of parsley and crescents of hard-boiled eggs. Dnion and Potato Puffs.— Chop fine several cold boiled onions. Mash some potatoes and bind together with beaten egg (using one ejrg for six medium sized potatoes). Roll into a round sheet and trim neatly. Put the chopped onion, on ono half, searon with salt and pepper nnd a littlo chopped parsley ; fold over tho other half and fry a light brown. Dish on a hot platter, garnish with parsley and servo at once. Devilled Onions. — Mince six cold boiled onions fine; make a thick sauco of ono tablespoonful flour, one tablespoonful butter, and two-thirds of a cupful of sweet milk. To this add the minced onion, tho finely mashed yolks of two hard-boiled eggs, one tablespoonful of chopped parsley, and a seasoning of salt and papnea. A little lemon-juice may bo added. Butter scallop shells, fill with the mixture, sprinkle with bread-crumbs, and brown. Onions au Gratin. — T3oil in saltett water a sufficient mnnjber white onions ; dram and chop fine; place a layer in a buttered baking dish, dot with bits of butter, sprinkle sparingly with grated nutmeg, and cover with bread-crumbs. Then 1 alternate layers of onion, prepared as directed, and crumbs until the dish is filled, finishing with a layer of crumbs. Ovei all pour a cup of rich stock or crsam. and brown. Serve in the bakingdish with a paper collar. Stuffed Onions. — Select large firm white onions ; peel and carefully remove tho centres. Fill with force meat, flavoured v/ith tomato ketchup. Arrange in a baking-dish, cover closely and bako in «, slow oven ono hour, basting with melted butter. — Delineator.