MAINLY FOR WOMEN

Greymouth Evening Star, 5 June 1934, Page 7

MAINLY FOR WOMEN

ITEMS OF INTEREST

FLOWER STALK SILHOUETTE. (By a Paris Fashion Expert). Floral effects are scoring triumphs in the realm of Paris fashion. The silhouette itself recalls the stem of a flower, wraps are made of petals or blooms, and tne wearing of posies and sprays is encouraged by the designers. In the summer Molyneux collection for instance, a cluster of large scarlet poppies appears on the high front, corsage of a grass-green crepe evening gown. The model is very slim in appearance, with three more or less flat semi-circular frills round the hemline. This, together with one in white, crepe, equally slim of line, but with out frills at ground length, suggests a. flower-stalk silhouette beneath an elbow-length capelet entirely made of huge scarlet poppies with black centres.

■ A touch of red glints at the hemline in the Japanese manner when the wearer walks.

Jade green rustics in moire silk on a, Chinese red gown, and makes an attractive cape petalled, as it were, into a series of waist-length tulip leaves joined together so that they flute and spring slightly away from the figure. Shaped frills ruffle this new group of summer capelets with black organsoie cire surmounting an elegant black’Ascot dress. They also appear at the base of elbow sleeves with one cascading down the side of an otherwise plain silhouette. Summer lengths mean ground lengths cut on slim, stalk-like lines. One example shows a white skirt with sapphire blue and white top to match a half-length coolie coat of taffeta.

Ostrich feathers make a greater pose than ever for the summer evening scene. Then there is a new type of corsage forming its own capelet. An apparently simple but intricate line with the cape'in one instance being in plain hyacinth blue and two tones of the colour in a floral printed silk

crepe skirt. I cannot tell you just how this caped-corsage is made, hut it can be manipulated in the manner' of an old-fashioned Paisley shawl about the elbows when not flowing out at the back.

The bouffant floral head idea is really fresh and has a delightful air spreading out to form above the latest slim, stalk-like silhouette, but it is essentially “young,” and half its charm would be lost were it worn with a bustle-backed or full hemmed skirt. This is where little shortsleeved boleros play their dainty role and even to more perfection with untrimmed long trained satin skirts. flower-heads play a smart part in these garments, and pansies the best choice. One composed entirely of black pansies looks most alluring with a black satin gown, and when the gown stands completely alone with a black floral diadem and white gloves it looks just as perfect. Then there is the floral bolero made of pink rose heads by Augustabernard. WOMEN IN THE WAR. Mr Philip A. de Laszlo, the portrait painter, who landed at Plymouth recently, on his return from Tangier, said that he intended to put his greatest work into a picture showing Hie sufferings of women during the war. Itwill he called “Women in 191 t-IS." “I believe,” he said, “every paint< r should paint one outstanding work, into which he -should pom all hi:' knowledge and ability. My picture, ‘Women in. 1914-18’ depicting the sufferings of women during the war, will be on a canvas 10ft by 12ft and will show a. group of women praying in a church. “The women of all countries, who had to spend months and years in dread of a telegram, suffered more, 1 think, than the men who were fighting,” he added. “I hope to express through them all the grief and silent cruelty of Avar.” Mr de Laszlo is 65 years of age.

THE TIPPET IDEA. KNITTING EMOTION. Did tippets produce knitting or did knitting find scope in tippets? asks a London writer. Frenchwomen wear tippets, whether they are in the market bare-headed in winter or whether they live in centrally heated rooms. ’Tippets may take the form of a small, black, knitted cape, or they may resolve themselves into elegant scarves, but the idea is the same. It is the tippet idea. At the moment many people are making three-cornered confections in elaborate knitting which may be put on. like a. fichu and which are guaranteed to be draught-excluders. Some people warm their draughts with electric' stoves set at dangerous comers. Other people warm themselves with tippets which are also convenient for wearing in bed. It is actually the old lady’s shawl folded in a triangle, just as a great many old-lady habits might be adopted with, advantage by a generation which says it is warm but does not look it.

Another outlet, for the knitting emotion, which has overtaken the nation as it were a revivalist meeting, is the night-sock. There are people whose feet can be dealt with by a hot ba,th or a hot-water bottle. There are others to whom nothing but thermos principles are the slightest good. Knitters make themselves nightsocks, long or short. Many of them knit them loosely and omit the heel so that they can be turned in any direction, wash better, and do not wear out at the one point. And, since many of us wear nets or caps in bed for the sake of our permanent waves, there only remains the knitted nightcap which was worn in Dickens’ days. Will knitting really carry us as far as not the boudoir-cap or the shinglenet but the night-cap which goes with night-shirts and tails and jokes? With the boom in tippets everytn*,. seems possible.

STEAMED OR BOILED. HOT PUDDINGS FOR COLD DAYS. Golden Pudding:—Finely chop 4oz suet, stir into 4oz self-raising flour, mix with 4oz golden syrup, the rind and juice of half a lemon and li tablespoon milk; mix well, then add a well-beaten egg. . Boil for one hour and serve with hot golden syrup to which a tablespoon of water has been added. Raspberry jam can be substituted for the syrup. Coconut Pudding:—Simmer 2oz coconut in 1A gill milk for a few minutes. Add loz butter, loz sugar, loz breadcrumbs and loz cake crumbs (or substitute breadcrumbs), A teaspoon vanilla, the beaten yolk of 2 eggs, and finally fill in gently the stiffly whisked whites. Steam in a greased mould till set. Serve with a sweet sauce.

Kentish Well Pudding: For this favourite pudding take equal quantities of chopped suet, fine breadcrumbs and flour. Mix to a light.dough with nulk, then grease a pudding basin and place some currants a little sugar and a knob of butter at the bottom. Fill up the basin with the paste and fruit alternately, finishing with the crust. Cover with grease-proof paper, and steam for 2A to 3 hours. Orange Pudding. —This is delicious. Mix together 6oz of .breadcrumbs, 4oz shredded suet, -loz granulated sugar, and the grated rind of two large oranges. Moisten with two well-beaten eggs, and about gill milk, steam in a greased basin for .3 hours or more. Serve with a sweet sauce, to which the juice of the oranges has been added. Delight Pudding: This is delicious served in individual moulds or cups. Chop A cup suet, add 2 cups of breadcrumbs, and A cup of golden syrup, mixing well. Add 1 egg, well beaten, 1 cup seeded raisins, A teaspoon ground cloves and J teaspoon mace (or mixed spices), and finally 1 cup milk in which A teaspoon soda has been dissolved. Put into buttered cups and boil 1 hour. Serve with a sauce made by creaming 1 tablespoon butter, adding 2 tablespoon sugar, a saltspoon of nutmeg, and V cup hot water: stir over hot water until the mixture liquifies, then add the yolk of 1 egg and stir till it thickens slightlv. Serve very hot.