Paris in the Mirror.

Evening Post, Volume CXXII, Issue 82, 3 October 1936, Page 19

Paris in the Mirror.

Written for "The Post" by Germaine.

FOR PLAY-TIME OCCASIONS

Our young and our very young seem to have contrived to an even greater .'youthfulness in, their trim boyish modes for all downright sports occasions and even for the playtime hours.

These.latter modes can, however, be just, .as correctly entirely frivolous. They display great ingenuity in pursuit of the individual. . Scarves . are made to accompany -them in extraordinarily new ways. One is worn on the wrist, twisted nonchalantly two or three times and hanging in flared, but at the same time pointed, ends.

Another circles the throat and threads loosely through a slot in.the high neckline of the bodice, placed high on the right side. I noticed this to be particularly effective in bright navy on a material patterned jaggedly in Chinese red, yellow, and navy on a grey ground. '• The blue was repeated to' band the .straight short sleeve :.and the large below-waist patch pockets. It was belted with'navy suede and worn with sandals to match—a.sophisticated/ and, at the same time, charming garden outfit. . . : LINEN FROCKS. A new daintiness was seen recently in a model of diagonally-latticed linen, powder blue on white. It was cut on straight lines, box-pleated in front, and stitched to the knee. A tiny basque flared from a slender belted waist and two imitation rev.ers gave a suit effect to the bodice. Both the' revers and a central pleat from high neckline to waist of the bodice were edged with stiff accordion-pleated pique, cut in staccato points and giving a delightful and entirely feminine freshness. The sleeves flared to a fullness at the elbow, which w.as caught in- by a narrow band. r A relieving-touch, and one that seemed to give just that essential elegance, was a simple- looped' bow o£ narrow navy kid ribbon, which matched also, the dainty navy kid belt buckle. < . . . BASQUES AND. DRAUGHT-BOARDS. An -interesting variation of the basquethis year is the new mode that slits' it 'to' the waist in four sections. This is even1 done with suit jackets, in linens and pique, and the belts—sometmes of line upon line of dark stiff braid to make an unusual width—go only across "the front and the ;back panels. Wide pointed rev.ers are braided to match,-and the veSJ or third garment.'has a ihigh straight neck deeply braided. : • ■-..■-• : Another rather severe but exceptionally effective design . was in natural creaseless ■ linen. 'It was extremely simple.in cut,/the skirt slightly flared, with a centre seam back and front; and patch pockets'. A collar, ■ however, narrow .was at'the back broadened so excessively .in; front as to resemble revers. reversed. It hung to within two 'buttons of.' the. Waist, its ■ bottom edge - horizontal and . decorated with large draught-board checks of appliqued black' linen. The wide upturned cuffs, pf the. very short sleeves were done similarly, so that with arm hanging "loose' at' the sides the horizontal

line, was.continued. The buttons and belt buckle were square, flat, wooden, covered- with black linen; and cleverly contrived to repeat-the effect of the draught-board square. The patchpockets received earfi one appliqued check. ■

This was worn with sandals, laced red and black', no stockings, an immense Mexican sombrero sin natural plait, and many rather heavy braceS ■

lets in scarlet and black. It is, of course,, a mode essentially for the tall woman, who is, perhaps, a trifle too willowy. .■.•."■ THE BOYISH VOGUE. To return to the girl or the woman to whom sport matters, she;is more than content—and should be, since few are more becoming—with the" boyish vogue. High yokes; little fullness, shirt fastenings, and lightly turneddown collar, sleeves , short, cuffed, or rolled. The only demand appears to

be for the skirt, which must be centreseamed back and front, but can use its own discretion- with regard to flare or pleating for fullness. Bright sensible belts are permitted, eye-shades bright topped, green under, or, alternatively light scarf or gay bandana negligently tied.

These lines are followed also for the very" young people who invade the woods so merrily these spring days or bowl their hoops discreetly along. the sedate paths of the-Luxembourg. Here is one, in sailor-rrtan white, a variation of yoke line, stitched in colpur, as also the sleeves, to match the loose knot,at the throat and the narrow leather belt. . The collar is lowered to a V for more neck coolness and pleats- are. used to afford a maximum of 'ease in movement.

TRY SOME OF THESE

""Cream" Cheese.—Put a pint of milk, not too new, into a saucepan with a dessertspoonful of lemon juice. Stir well and put over a low heat until the milk curdles. Put a piece of butter muslin over a sieve and pour the curds and whey over it. Let it drip for a short. time, then hang up for a few hours until the whey has drained off. Beat up with a fork and add enough slightly-whip,ped cream to make of the right consistency. Add salt to taste and form into little cheeses. Wrap in muslin and keep in a cool place.

Girdle Scones. —Sift half a pound of flour into a bowl, then sift in a good pinch of salt, one and a half tablespoonfuls of sugar, half a teaspoonful of bi-carbonate of soda, and half a teaspoonful of cream of tarter. Add an egg, then enough buttermilk to make a soft batter. Beat well.' While the batter is being prepared, heat a girdle, hot plate, or frying pan slowly and thoroughly, then rub all over with a piece of suet or lard. Drop spoonfuls of the. mixture on to the girdle.. Lower the heat and cook slowly until bubbles appear on the upper side. Turn with a fish slice and brown the other side. Do hot: put too many on the girdle at once as the scones rise and spread. Do not cook too quickly, or the outsides will be done before the insides are cooked. -

Chocolate Log.—Make all preparations first,.as the cake must be mixed, cooked, and rolled up quickly. Line a Swiss roll tin with paper and grease it well. Sift a piece of grease-proof paper thickly with castor sugar. Make some chocolate icing by beating to a cream four ounces of butter and eight ounces of icing sugar. Add' four ounces of melted chocolate, and • keep in a warm place so that it can be spread easily. Make the cake by beating to a cream, three ounces of castor sugar and two ounces of butter. Add two large eggs and beat thoroughly until soft and bubbly. Sift together three and a half ounces of self-raising flour, half an ounce of chocolate powder, and a pinch of salt. Beat into the butter and sugar. The mixture should be soft and a few drops of milk may be wanted. Spread on the prepared tin and bake in a really hot oven (400 to 450 degrees) for eight ■or nine minutes. Turn on to the sugared paper and spread with about half of the icing. Eoll up the cake. When cold put the other half of the icing into a forcing tube and spread over the cake.