TRY SOME OF THESE Paris in the Mirror Written for "The Post"' by Germaine.

Evening Post, Volume CXIX, Issue 110, 11 May 1935, Page 19

TRY SOME OF THESE

Paris in the Mirror Written for "The Post"' by Germaine.

" -Savouries.—s tew as'many prunes-as v- tfeSired,' and -when cooked and cool [ remove the stones. . ,Take some chut- , ney,, chop.it finely, and mix with it .a •. little very thick mayonnaise, and season well'with salt, pepper, and cayenne. Fill the prunes with this mixture, r - Pack- them carefully between lettuce leaves,in - tin. ' ' Savotiry Puffs.—Flaky or puff pastry, 31b garlic sausage, 1 hard-boiled egg, 2oz ham, 1 tablespoon tomato sauce, 1 tablespoon butter, chopped parsley. - Mince the sausage finely, also ham and ; egg, then mash welL Add the butter, sauce, and parsley. Make the pastry. Boll'out thinly. Stamp into rounds with plain 2£in cutter. Place a portion of the mixture on the centre of

a;round" of pastry. Damp the edge ,„. . and jcoyer .with another round. Glaze •; with egg;- 'Place on a greased Swiss-, roll tin. .Bake in,a hot oven for .10 minutes. -.;; ■. .. Savoury Horns.—Puff pastry, flesh of ;half a ; lobster, i -cup white sauce, salt,, cayenne, slemon-juice, anchovy: 'sauce,: ■: Make";the, pastry, roll out -thinly,,and vcirt In-narrow strips. Wind the Btripsrbuhd well-greased horn tins, letting each strip slightly overlap the . ~las|. .Brush'with beaten egg. Bake .in:;a,hot,pyen till,pale brown. Remove , thettins from, the. cases and return to ; the,oven.,just,fpr. a fewiminutes todry the-centre.-; Place on a cake cooler. Make). thej white, sauce;-add. to it the finely-chopped lobster.and flavourings. Fill the; cases -with the. mixture. Gar--nish^with'sprigs -of .parsley.t ■. Serve ;hotjor..col4j. ..is.-■-.!.•.:■•■.-. ..: ■■. ■-. .- - > • : 'Salmon Fingers.—Roll out some.short pastry, .cut, a square shee^ 01-ii, and '■\ layiin/.a flat greased; baking-pan. TakQ. a tin.ofi salmon,- remove the; bones and : skin,; /.and; mash up ~ finely. Season \vith pepper and salt and fine-chopped : .or capers, and spread it over the l>gistry.• 'Cover with another thiri sheet of. pastry. ■ Press.the edges together,..' egg ,over;the top,: and mark •v^into ,fingers. , Bake in a ■< fairly hot oven,^and when cold'it may,be cut into (fingers.' , • :■■■'.'.'•- . ; . ; iCelery and Cheese Rolls.—Take the white centre rsticks from the: celery. rj, Gut Mhem.; into- 4jihch lengths. Put a ''! littleipatted; "cheese-: along» the hollow 1 of "each, arid:iroE-up;in, iiveryx thin •: wholemeal bread and butter. ; . ' <■-■■ Cheese' and Ham- Rolls.—Roll out V some-puff pastry and cut-into pieces- 3 inches long and..lJ inches wide. Take a-ifinger of cheese and roll it inside a '' ■ thin Slice of ham, then, roll this the pastry. Moisten the ends and - close 'firmly. .>■. Brush over the 'top - with'milk: or egg.rand bake in ahot oven for about;is minutes>-,.. ■ ' ' " Sweet Corn Cream' Soup.—Take a small tin of sweet corn and .pour into • a saucepan. : Add twice the quantity of, milk (made.irpm powdered milk if ■ fresh: is not available), 1 dessertspoonful i butter, pepper, arid' salt. When .. nearly boiling thicken with a very ■ little arrowrppt mixed with milk., ; .Raised Pork.Pie.—Take,llb flour, 602 ' lard; I''gill"water, lib pork, pepper and salt, Joz gelatine. Put the flour in a basin.. Melt the lard in.a saucepan, >add. 1 :gill' pt. water, pour it into the'imaddle of..the flour, and stir with a• wooden spobii. till cool enough to : handle, then 'knead it well. Divide skpiece of the pastry for the lid, shape • the rest to line-a.mould.' A small ; cake-tin is good. Cut the meat into . dice,.,seasoru-,.with .pepper . arid, salt, , and add-1. tablespoon.of water. Fill 'the- mould arid,'egg. the- edges of .the pastry.,,. Coyer the top with-a round : of pastry and pi'ess the edges well together. Knock up the edges and scallop them and egg all over the top. :'■ Make a large hole .in the. middle,'de- : cprate, with leaves. Bake in a.hot pyefi for 20 minutes, then in a cool ;". one .for■-2J hours., Dissolve the gela-

. tine .in a small cup of water, ;arid when, r th,e'.pie-is cold pour it in through the hole; in the pie. This pie is delicious .cold:if.eaten; with a.salad. ;

PARIS, March. 20. Paris has been so gay this season with big private parties, weddings, and private dinner parties, that the promise of even greater gaiety makes one wonder if we shall be able'to sustain the strain. The frocks Paris couturiers have prepared for these occasions will do a lot to help us to see "La Vie en Rose." Rose-reds and dahlia-pinks are the favourite colours, with enough vivid greens, blues, and golden-yellows to prevent bur "seeing red," even under the influence ,of too much gaiety. A glass dress is the last thing in fashion novelties. Seen at a wellknown couturier in Paris, was a rose glass apron 'tunic, held up by a wreath of flowers, over a foundation of encre de chine taffetas. Many women are choosing .their new party frocks in stiff lame failles, in red or pink, shot with gold or silver. Some of the most interesting models show the skirt trimmed with pointed flounces below the hips or below the knees, in such a manner as to give the effect of a great volume of material towards the feet. An unusual decolletage^that reverses the preceding1 formula is. a new feature. This has the front of the bodice draped into a high square line, suspended by a necklet, and the back is finished with a framing fichu that drops ' off the shoulders. THE DAY SILHOUETTE. The day silhouette is tight at the bottom and loose.at the top, and day frocks are about eleven Inches off the ground, with three-quarter'sleeves, slit to match the skirt, wide armholes,.'clever touches of colour contrast, and important necklines. The waist in many models is slightly defined and yokes are seen a

great deal. Tunic frocks in two materials are much liked. For instance, the tunic will be in black satin and the skirt in dull black crepe de chine. .

Black satin frocks, worn with huge Leghorn hats were a" conspicuous feature of many Paris openings—conspicuous by the"-frequency of their appearance,, as well : as by contrast to the inevitable riot of colour. Frocks of black satin, it would. seem, should prove an effective panacea for dressmakers to prescribe for spring wear, when fashion shows symptoms of suffering from too mucli colomv Black or organdie has suddenly had a rennaissance, and, indeed, it is lovely for spring and summer wear with a touch of colour.

; Black blpuses accompany brilliantcol our ed; skirts, and vice versa. A way of.adding a spice of colour to black: is to have the frock trimmed with crystal buttons near the neckline. I have noted several .smart:women wearing two or three bracelets on one arm in. matching, colour with such a frock.

. WIND-STyEPT HATS. Breezy members of the wind-swept fashions are the hats that have halo brims around the head, the edges of the" brims cut to saw-tooth with ragged irregularity. > Toques with the inevitable tiara effect placed right at the back,of the head as if the wind blew them there, belong to this new type of millinery. Arid the feather hats with plumes billowing out in the back are also in it.. '",''■' ; \ : ■"••■".■■ •.

Hats with all the primming put out over the forehead in front show fashions; blown in the opposite direction; ■'",■' ..-■-. . ■. . '. ■ .■:'..

Women will trim the back of their taffetas ', or straw Vboaters" with' clustersiof feathers dyed to match their hair. And. they will wear stiffened lace caps with matching gloves and collars at the. races. Then there are the new "Little Women" hats. We shall be able to look like one of Louisa Alcott's heroines this year if we feel like it Milliners this season beg women to wear caps in the evening. Little sequin caps, for example, or caps pf velvet npt bigger than a saucer, or caps made entirely of-seed pearls with a point in front a la Marie Stuart,, or the Anne Boleyn coiffe with1 a brim-turned up straight above a bare forehead and curving side sectipns.

VEILS STILL POPULAR. I

. Veils" continue: important on the first spring'hats, particularly rather stiff types that stand'away from the face. Sonic' are ■. combined with cellophane. One of theseis a,large open mesh; another shows a medium-sized mesh with a lace thread wound around with cellophanel .

The veils that reach about half-way down the ;nose are still very popular, and they-are very becoming. I was shown a very elaborate one the other jday ona little all-fjpwer turban. It was embroidered with spots and threaded with ' strands of ostrich feather. Many of the new hats being cut away on one side, a little stiff veil is placed in the space left open. In fact, all sorts of strange ways of introducing veils on hats are beine seen today, arid they are all chic when worn by the right woman.