WOMAN’S WORLD IN LONDON

Evening Star, Issue 19411, 20 November 1926, Page 20

WOMAN’S WORLD IN LONDON

[Written by Cynthia, for the ‘Evening Star.’} London is slowly beginning to show that the autumn is imminent, and, though Scotland is full and at the zenith of its season, there are some people about who show that the land of the purple heather has not claimed everyone. The shops are gay with lovely evening frocks and beautiful wraps in preparation for the little season which precedes Christmas, and hunt balls are being talked of already, and the dates filled in. Followers of. the “chase” who are devoted to cub hunting are gathering in the Shires, as it is too early to get into the woods and forests from London, as can easily be done when regular bunting arranges the meet for 11.30 or so. _ But to catch young Master Reynard, it is the early bird who has to be on the spot betimes. These are the people who prefer England, as there is not the same amount of cubbing in Scotland. THE PRINCE IN A BERET, I expect many of you will ask what is a beret. It is a little French tamshaped hat, and is a fashion set by the celebrated Borotra, the French champion lawn tennis player, and is taken from the Basques or people who live in the country round about Biar-

ritz, where the Prince now is. It has caught on in England, and the shops are full of these little caps (for women as well as men), and few can understand. the comfort of them for sport of any kind m a high .wind. They have been worn quite a lot for motoring, too, and can be had in gay colors as well as in black velvet, the color most'worn abroad. To pay . the natives round about him a compliment, the Prince has donned what may be. described aS their national headwear. For bathing and sun basking they.are most useful, and have quite a jaunty appearance, and there are pictures in London of the Prince _ wearing one on the beach after his swim. On the golf course, when worn at the correct angle, this natty little cap is quite fetching, but more so for women than men, in my humble opinion. To the latter they give a sort of Apache appearance, and are constantly depicted as . being worn by the underworld of Paris, but tbey may now become a rage. It does not always follow, however, that Royal fashions are copied: if that were so we should not see so much blatant make-up on fashionable girls of to-day, which_ is to be deplored. Princess Mary. Princess Arthur of Connaught, -and Lady Patricia Ramsey are all noted for their smart dressing, yet there is no apparent use of the scarlet lipstick or paint which is prominent on the faces of some of our society leaders. It would be a good thing if many did copy our Royal ladies more. Of course, Queen Mary is most severe on this subject, and will never allow any members of her personal entourage to appear made up in any way. I do believe in every woman trying to improve herself, and I don’t a’ bit mind what she does; but when paint and powder are put on with a trowel and the lipstick likewise used, then it becomes grotesque and bad style. I have great faith in if you can get it, and there’s no doubt the human race has always striven after it, and beauty culture is part of existence. ROMAN CLEANLINESS. I never can understand wliy the world went back instead of forward after the Roman era. Then the beauty of cleanliness was understood. Their baths were dreams of luxury. Yet think of the period of the Tudors and the Stuarts—baths were not in their line, and if they desired beauty, the women especially aimed at it through artifice alone. Personal hygiene was practically unknown, or possibly had fallen into neglect because of the many affectations of the day. _ I have been reading much on this subject, and when I heat people decrying the wish to make the very best of onfe’s self I -always advocate the happy medium, and try to point out the very wide difference between the overdone footlight effects and the aids to Nature which were never more thoroughly understood than they are to-day. There is a wide gulf between artificiality, which is neither clean nor healthy, and the perfect cleanliness which breeds good looks, a clear and delicate skin, and general good health. THE FASHIONABLE GARNET. Here is a chance for any of you who pocscss garnets; they are the most fashionable stone of the moment, _ Turn out your Victorian jewel cases if you have any, for not only the stone but the color is the rage just now. Cloth, silk, velvet, satin, and every imaginable material is produced in the rich warm wine shades which the garnet possesses. Then little cut crystal studs are being enormously used to embroider evening dresses just now, as the color has come forward with a rush, and indeed is ve_ry attractive at night. In Paris there is a new fad (so a friend writes me)_ that jewels must match the shade of the gown. This is, of course, one reason for the garnet revival, but it also has resuscitated the opal. Superstition is defied with this move. We have many lovely irridescent opal sequinned frocks, and nothing but the opal can possibly match them. Yet the stupid idea that it brings bad luck has never been lived down. I know a woman, a great personal friend, who all her life has worn opals, and all her life has had nothing but luck attend her in every venture, so I really don’t know why bad luck should be attributed to these stones, which are so beautiful, especially the Australian black opals. BRITAIN FIRST. I suppose we should be very proud of our sports girls at the women’s Olympic Games at Gothenburg, Sweden, as they did so well, and brought home the cup presented by the King of Sweden. They all wore the new official uniform for women athletes, and I think it was really very smart. Hero is a description; Short pleated, picotedged whit© serge skirts and jaunty little coats to match, double breasted and fastened with two gold buttons, and embroidered on the breast pockets with the Uniory Jack in the national red, white, and blue colors. They make a very smart parade outfit. Women are remarkable these days, and little as I desire to see my sex anything but feminine, I do think many of them show their heels, to the men, and their i enterprise is astonishing. I heard only yesterday that the sister of a former I well-known Cabinet Minister provides ! all the cream and delightful milk to a , big northern city from her farm. She j has attached a model dairy. Then , think of those original women who now ; visit any country house and town as : travelling beauty specialists, shinglers, manicurists, and even dressmakers. I Their number is legion. Last, but bv !no means least, is the golf _ “ pro.” ! Miss Sophie Seymour is, I think, the ! first to embark on this profession. ; How, T may ask, will this new feminine entrant succeed with the duffers? Will : she storm at the men beginners who ! fail to keep their eyes on the ball? ; Or will the sterner sex find her all ■charm and full of gentle patience? We women are anxious to learn. I i can see armies of women “ pros. ” if : this, the latest recruit to woman’s worKj succeeds, A LITTLE AFFAIRE.

There was a very much talked-about scene recently at a London party given by a very pretty American actress, who invited a well-known young nobleman and his wife to it. Out of spite because of this success, another lady from the Stars and Stripes land entered uninvited and hurled all sorts of expletives. at the hostess’s head and dug up some very unpleasant stories of her past, with rather dramatic effect. _ It is rather strange the way American women revenge themselves on _ one another, and in public, too. It isn’t our idea of “ Vere de Vere” behaviour, hut on the other _ side of the pond things are very differently managed. That I well know from various relatives I have there. A SURPRISE HOUSE.

Hampton House, the London home of the Duke and Duchess of Sutherland, is one of those surprise houses which only look quite small from the street, yet go a long way back, and there_ is such a fine Hard tennis court leading out from the dining room windows. No one, to just look passing by, would think that it is such a spacious house, but it is really lovely once you are inside. I told you about the splendor of Dunrohih' Castle, their grand old place in Scotland, but I can quite understand the cosiness of Hampton House when winter sots in and snow and ice are with usl AN AMERICAN IDEA. The women of London, and, in fact, of all England, have boen very indignant at the idea of an American newspaper which suggested that wo should let them have Canada in oaucellation of the war debt I The British public laughed and thought it a joke, but the American editor had no intention of making a joke; he was in real earnest, Naturally the Americans would like Canada, and some think it aa Americanised that it is a farce to

keep up British allegiance. Like many other American opinions, this is vastly exaggerated, but I do think we as a nation should stick to our- dominions with might and main, bind up the ties of blood, which are thicker and more I potent than all else, and see that we help to populate our dominions with British-born subjects who will'preserve the interests of the Mother Land. For America is out to Americanise Canada, and any other of our dominions sho can. To-day' she has the money, which gives 1 the, power., Time was when Great Bri- | tain provided the capital which built up her dominions, just as sho did in the nineteenth century provide capital to build up the United Staten. Every- | one forgets what poor old England has done for the rest,of the world. _ I hear , from New York that_ the brimming- [ over wealth of" America dates really from 1921. Now I am told by relatives over there th’a* the great reason of the wealth of the U.S.A._ is directly due to a wonderful energy in industry and very drastic lightening of national taxation, which cannot bo beaten in all the world’s records. We are the exact antithesis with our appalling and strangling taxation and our ghastly incessant war in industry, which hits us as a nation and is for ever defeating the ends of the most energetic. Yet with it all wo have such marvellous resources, if we would but exploit them. Can we' ever bo brought to realise them? Then another matter which is most disturbing is the fact that American literature is being poured into our dominions, and in Canada and, I am sorry to say, Australia it has almost a monopoly. Surely this isn’t right, and it cannot be that you down under do not care about propaganda and books and or news 'of the Mother Land, or think we “don’t bother about you,” as someone put it. We do bother about our dominions, and some of us are never tired of extolling their beauties and of pointing out their great value; _ but I do think it would be of great interest to have the daily life of our dominions inserted in our daily Press here. But for the papers we received, we know next to nothing of those glorious lands where the Union Jack waves, and personally I, only a tiny atom ot our great Empire, have been amassed at the ignorance displayed by the British-speaking race about life in the dominions. Wembley taught Londoners more about them the short time it was opened than all the books and writing that ever were. There they saw the panoramas of those vast lands which must be populated by the British races, for there is a future, and a very golden one, too, for those who are willing to work, and in that lies the crux of it all. Work is the one great thing which will pull this_ great realm of ours on a proper footing, and the pity of it all is that unhappy love of pleasure permeates all classes to-day.

MACARONI

Macaroni, spaghetti, and other forms of Italian paste are all made from a special variety of hard _ wheat, which grows in largo quantities along the shores of the Black Sea. The corn grains are large, yellow to red in color, and of a semi-translucent - appearance. As a food good macaroni is very valuable on account of its high nutritive qualities, wholesomeness, _ and cheapness, and in purchasing it the housewife gets excellent returns for her money. It can be served not only ns a moans of supplying the heat or energy-producing element in' the body, but the tissue-buildmg element derived from protein as well. Macaroni, being a starchy food, requires plenty of boiling water to swell and cook the starch grains._ It also requires plenty of salt, or it will ho insipid. Not less than two quarts of boiling water should be used for each cupful of broken macaroni, and a teaspoonful of salt to each quart of water. The salted water must he boiling vigorously when the macaroni is added, and kept boiling during the whole time of cookings Drain the macaroni- in a colander as soon as sufficiently cooked to prevent it becoming too soft by standing in the water. The water that < is strained off may he used for making* sauce or soup. Cooked, macaroni can be used tor many different purposes—as a dish by itself, na an accompaniment to meat or fish, as a garnish for soup, etc. _ Although very nutritious, macaroni is somewhat ‘tasteless, and requires to ho combined with other food having a decided flavor. It is essentially. a savoury dish. To put .sugar with macaroni is almost on offence against the laws of nature. It is perhaps most popular when served withi; cheese, and it is this combination which supplies to a large extent the bread and meat of the Italian peasant.- ■ • Sometimes the macaroni is stewed in broth, n ,,r l the cheese is very often served sep; 'tely. Tomato sauce or conserve is another favorite accompaniment. ‘ Good Housekeeping.’

CUT FLOWERS

A NEW WAY TO ARRANGE THEM. A vary attractive way of arranging cut flowers is to put them in plain glass vases which are filled with colored water. The water is tinted by adding a little colored ink or by dissolving a few grains of any dye. The color should not' bo too deep, the best effect being secured with light, bright shades, The colored water does rot harm the flowers in any way. neither does it change their natural appearance. If suitable shades are selected a very striking table decoration can be carried out.

As a rule it is better that the water should be of a .contrasting shade to that of the blossoms. Thus yellow flowers look well in a vase filled with water which is tinted with mauve. Blue blossonjs stand up finely against an amber-emted liquid, whilst red flowers are especially effective in a green solution. A blue mixture has to be used with care, but if the color is on the pale side it may bo really used with great effect in connection with pink carnations or roses* When only white flowers are to be obtained the colored water may be employed to tone up the scheme of dec oration, and those who have not tried this plan before will be astonished at the result.

CARE OF CHINA

Nice china can become very shabhylooking simply from careless usage. The quickest wav to obliterate gilding work, for example, on a treasured teaset or coffee service is to wash it in hot, strong soda water. Rinse much-cherished china services in cold water whenever possible. This can always be done in the case or tea and coffee vessels, of course, where there is no grease ta combat. After the cold water rinsing let them drain dry. If you never, rub these delicate china designs with a tea cloth it is wonderful how much longer the pretty pattern will endure in all its pristine beauty. I Also, when storing them a,way, much " rub ” can be avoided by placing a scrap of tissue paper (the trouble is well worth while in the' case of really valu able china) between each plate and saucer instead of piling them one on top of the other. A costly dinner service may well be treated with similar care if xt is not in daily use. Never heal-; dinner plates in the oven, however low i the temperature. It .means certain destruction of the glaze, for it is bound j ultimately to crack, owing to the action of the heat. Once this happens grease is absorbed, and and dishes tooj soon acquire that unsightly brown look which spoils a nice dinner service.

SOME com STAINS

Paint. —Eub with turpentine, then benzine. Tar.—Rub with lard, then treat as for paint. Grass Stains.—Rub with benzine, then wash in warm lather. Cocoa.—Soak in cold water. On nonwashing fabrics use benzine. Blood. —Soak in cold water for several hours. Wash in tepid lather. Fruit Juice.; —Sponge with cold water and ammonia as soon as possible. Ink.—lf dry, treat as for ironmould. If wet, rub at once with half a ripe tomato, then sponge with cold water. Coffee.—Spread over pudding basin; pour boiling water through, apply borax to stain t more boiling' water. Bleach in sunshine. Tea. —Soak in cold water. Spread stained portion on table or marble slab, and rub with cloth dipped in glycerine. Wash in cool lather. Grease.—For fur fabrics ordinary wishings sufficient. For non-washing, moisten bit of similar material, if possible, anyhow same color, with petrol. Rub stain round and round from oubside edge, continuing to rub till fabric is dry. Ironmould should be removed at once, as it spfeads to other fabrics in the wash. Stretch over pudding basin, pour boiling water through; apply salts of lemon with bone spoon or bit of clean firewood. Pour more boiling water to rinse off. On white silk use only hot water, not boiling. Perspiration Stains.—Soak in lather containing ammonia. Wash well and dry out or doors. Dye stains on white material made by perspiration will only disappear after garment has been boiled several times. On non-washing or colored materials redyeing a darker shade is often the only remedy.

STUDY BEDROOMS

The decoration of a study bedroom for the schoolgirl daughter of the house is a matter which is exercising the minds of many parents at this time of the year (says a ‘ Daily Telegraph ’ writer). In so many small bouses where the excellent plan of haying one large living room is followed, it is essential that another, room should be available for uninterrupted study. The coloring chosen is largely a matter of individual taste; some people need stimulating colors and others find subdued shades inspire them to concentrate on their work, ohades of blue, ranging from pale cornflower to a deep indigo, are wonderfully restful colors for the carpet and curtains Walls of a deep oatmeal tiii% or a pale French grey for a sunnv room, and bull or primrose for a north room, will form a good background for the snapshots and prints dear to the heart of all girls. The ceiling should be faintlycolored to tone with the walls. It makes such a difference. to the appearance of a room when, in place of the usual dead white, a primrose yellow or pale sky-blue tone is used. A bright note can be introduced -vdth lamp shades, cushions, and eiderdown of mse pink, or a shade of deep orange will be effective if the owne* is a dark Hunette. An altcrnati r o is a petuniacolored carpet, with hangings of i&de green silk; the bedspread and cushions introducing both of these colors would he an interesting scheme and strike a note of individuality. To the dreamer a green and brown scheme will appeal. With any of these. arrangements of color black p.unt will be nest, and really nothing looks better or wears as well.

AIDS TO HEALTH

In temperate climates, where fruit and vegetables abound, man cannot further his physical welfare more effectively than by the constant use of these in his diet.

Physiological research has shown that the waste products of the body are largely :of an acid nature, and that the alkalinity, of salad foods tends. to neutralise and eliminate these acids, and so to purify the blood. A wonderful variety in green foodstuffs is possible, especially in the spring and summer, and it .is hoped that the following recipes will inspire our renders to now efforts in saladmaking. All salad fruits and vegetables must bo served in a dainty and appetising manner. The materials used should be absolutely fresh, and greens should bo well washed in several changes of fresh water. The leaves may bo left in the water for a few hours to make them more crisp and appetising. A good plan when separating the leaves in a head of lettuce which curls Very tightly is to cut out an inch or two of the stalk and to hold the lettuce under the cold tap so that the water runs through this hole. The leaves will then separate themselves A silver knife, if possible, should he used where lettuco is to bo shredded, as contact with steel discolors the green leaves. It is always better to tear rather than cut the leaves.

Before serving the leaves must be perfectly , dry, as water on the dish shows the ’prentice hand at work. The water may be removed by placing the leaves in a’ wire basket, shaking it to remove the excess of water, and then swinging it round and round so that every drop of moisture is driven off by centrifugal force. If a suitable basket is not available, dry the leaves by patting gently on a towel; then place on a sieve or pastry tray to drain thoroughly. To attain perfection green salads should be eaten as soon as they are dressed. ' Vegetable salads may bo drc‘«ed an hour before use, so that the dressing has time to penetrate and flavor the vegetables.—‘ Good Housekeeping.’’