MAINLY FOR WOMEN

Greymouth Evening Star, 12 August 1932, Page 3

MAINLY FOR WOMEN

ITEMS OF INTEREST

( Notes by

Marjorie )

L.ONGCHAMPS RAcI DRESSES.

FEWER “FREAK” FASHIONS.

PARIS, June ,26. Not eveii the jockey’s colours could compete with the gaiety of feminine fashions on such a bright, sunny day, tempered with an intermittent cool breeze. . I.£ was all like a gay garden. Floral chiffon and crepe-de-Chine all-in-one dresses, in two colours or .two tones, vied with plain ones; whilst spots and stripes were only moderately distributed. Smart lengths cut to hang on straight hemlines at the higher ankle level won the day, and waists mostly were defined at normal. Sleeves were of every, length and form, from the short, square cape to shaped-out elbow puffs and long varieties. Black frocks, lustre or grey frocks added charm to printed capelets on printed dresses, or they were attached tp. full-lengthi coats, Long coats of velvet chine or marocain in plain colours made contrasts over lighter dresses —vermilion and white and dark red on pale pink. White took; a .supreme.line 7 in tailored effects from dresses worn with black or white striped, or plain black velvet, waistbelts. White-brimmed hats in natural tone straws emphasised a. favourite tendency. Swathed crowns in bright coloured velvets and. taffetas were worn in red, green, orange, and navy blues. But the great invasion was the du’l silk crepons—particularly in.white and grey. Mastic green arid mastic beige with water-green looked elegant, and ash rose crepe.for plain tailored frocks as well as chiffons falling to the ground . made an, excellent foil for . brown velvet turbans. . It, was a .perfect , distribution of simple- elggarice, with fewer. freak fashions, than have hitherto been seen at Lorigchamps bn.Grand.Pfix Day.

SAUSAGE RECIPES.

SOME TASTY DISHES.

Sausages,; eyen if the English varieties are few, afe a dish which suffers greatly from monotony. It would be a very dreadful task to have- to estimate the number of. families which from generation to generation have unquestionably sat down to fried sausages for breakfast every Sunday. Yet fried they always are, not even grilled, which is. a much better way of cooking them, especially the long, thin Parisian ones. Only do not forget to prick them first. ... A Tasty Pie: A sausage and tomato pie sounds interesting, so let us try that, first. Skin some sausages, .cut them in half lengthwise, and lay half of. theni in a buttered pie-dish. Sprinkle them with fried, sliced onion and slices’of peeled, raw. tomatoes. Season, add the remainder of the sausages, cover with stock, .and with a thick layer of mashed potatoes. Dot with butter and brown in the oven.' Fricqsses,- with N.ew Carrots: New carrots will soon be cheaper, so let us friqasse.. our sausages with they.. Parboil , some carrots and. finish, cooking them in butter. Put them in a fireproof dish with some grilled sausages, a little chopped parsley, a. little fat from the sausages, a small pat of butter, chopped filed, onions, a drop or two of lemon juiqe. and a wineglassful of dry white wine;. Cook all together for a few minutes, and serve in the same dish. ' ; ._ ■ A different .way is to cook the sausages in the oven, and seiwe; them }vith a sauce made from a minced onion browned in butter, a pinch of flour, a spoonful of good stock, the same of white wine, salt, pepper and at the last a squeeze of lemon juice. Sausages en surprise are broiled sausages, loft to get cold arid, wrapped in mashed potato beaten, up with in egg. Bake these potato cases in the oven, or you can egg-arid-breadcrumb theni and fry them. The thin long sausages are best for this. A Famous Dish: Lastly a very famous dish, sausages with cabbage. For this you need the liquid in which you have boiled a piece of pickled pork, not forgetting salt, pepper, and a bouquet of parsley, thyme and bayleaf. Into this liquid throw the ca> - bage cut into fairly small pieces. Grill some long pork sausages and keep them warm, and when the cabbage is cooked, druin.it add more pep per and a little grated nutmeg, als> a small piece of butter. Lay half the cabbage in a fireproof dish, add th? sausages, and cover with the rest of the cabbage. Pour in a cupful of beef stock, put on the lid and cook in a moderate oven for about half-an-hour.

WEDDING PRESENTS.

DIFFICULTY OF CHOICE

“The wedding present season is at its height, and from all accounts it is much too flourishing to. droop ' under any cold winds that ‘wise spending;’ or other form of conveniently patriotic economy, may blow upon it, ’ states the London “Times.” “But when it is over, when givers and receivers take stock of what they have spent arid of wfiat they have got, it is improbable that either party will feel a pure satisfaction. . Nowadays in certain circles at. any rate, the very worst is not likely .to happen. Canteens .of plated spoons and forks and tio-ngs all fitted into shelves on green baize, rams’ heads snuff-mills set with cairngorms, smokers’ tables all tweaks and gadgets—there are certain sorts of objects which simply are not given except by collective subscription.

“But, though the discerning giver may know what not to give he finds it more arid more difficult to know what he may give, because less and less do yb.ung.peopie abide by. the conventions and better and better do they kriow their own tastes. Some of them, indeed, are terrifyingly well up in periods and styles and so forth, an-1 fiercely contemptuous of what they do not like. The fear of multiplication is not so hampering as it used to be; because everyone knows very well that superfluous, toast-racks, cocktail sets, and handbags will be put back into circulation the day after the wedding through a previous arrangement between the bride’s mother and her most trusted tradesmen. That, it is true, .means mild disappointment io the.giver (if he ever finds out), and some leakage of ..value for the receiver; but ,to; be one of a harmless crowd is. not so. bh-d as to .fie alone in having.done,something -which (in spite of that perfectly charming letter of thanks) was at best a failure, at worst an offence., .... . , . ~ . “It is not a riew observation that to., give, anybody a present ip, to, express an opinion,about hiiri. However carefully the giver may consider, what he knows io be the tastes and desires of the receiver, he iriiist still to some extent assert himself, arid imply 4 view of the receiver which may not be at -all to his- tastes. The gift, in fact, may come> very hear to being an in : suit,.though hot in Pooh-Bah’s sense of the word. , \

“But let us. not become too metes physical... The plain, truth is that,;t is very difficult to choose a really suitable wedding, present' and not altogether easy to ffvoid pausing the receiver some little disappointment ,or pyen., annoyance. , That seems a Shame, because after all, ah invitation to a wedding is as good a.s a request for a present and the giver need not feel, as he miay sometimes over birth: day and Christmas presents, that it. is all his own fault if lie makes .a mistake. But-it is a pity that we cannot all be-a little- more sincere and a little less coy than we are. It wcwehekwe should .send, not-things,' but fiioney. ..The. .bride is .pretty . sure tc know, ; apyhow, wlmt, shop the- present camei’rom and how much it cost;, and .the young couple c.ould put. the money towards that they would really, like to have. But the reform would; heed , , some couragq in the givers. . .Wheye.a pres'erit may. cut a r.esbeptJibid, figure, a cheque for the ainount ihay seem a very paltry figure.”

HUSBAND’S SILENT YEARS.

371 NOTES TO HIS WIFE

A Muswcll-hill woman, aged 43,‘ charged at- Wood-green Police- Court, recently, with stealing a tennis frock and. silk hose from, a store, declared that for six, years her husband had not spoken..to her. _ .. , > He. always communicated with ..her by messages written on address cards or.;pieces of, .paper. ...Sho; produced 371, notes alleged tJ have been, written by him, and said that he was .twenty years her senior. He did the house-keeping and gave her Js a..week, With this money she was expected to get. her midday, iri.eals on Tuesdays, Wednesdays, Thursdays, and Fridays, and. clothe herself.with what was left. She stoic the dress and- stockings so that her daughter could have a dress to wear for the spo.rts meeting of Iler brother’s school. Accused was bound over.

SUMMER CURTAINS. Winter is passing rapidly and in no time we shall be thinking of new durtains and cushions. Have you eve"'’ thought of using thin dress material, such as voile and muslin, as a change from net? These make such dainty and alluring short curtains, and are no more expensive than good' nets. You can make them plain with a deep hem to give weight and improve the hang, and, of course, if .you have the time and, patience, a. frill, added ,to one side riiakes.j.ust that little-individual touch. Ton could make a bedspread to match out of one of those large- unwanted tablecloths by dyeing it a. light shade iike buttercup yellow, pale blue, or ■rose pink. , You will be surprised how ■delightful they look.