MAINLY FOR WOMEN

Greymouth Evening Star, 25 May 1935, Page 9

MAINLY FOR WOMEN

ITEMS OF INTEREST

SCHOOLROOM DEBUTANTES. AT 1935 COURTS. LONDON, April 13. Because there has been keen competition to “come out” in Jubilee year, the majority of the 1935 English debutantes are very young indeed —some of them still being barely 17 years old, and still at school. The result was a definite lack of sophistication among this year’s debutantes at. Buckingham Palace at the second Court of the season. Airy

white frocks of tulle, chiffon, or organza, were the popular choice, made with extremely ..wide skirts and modest decollstages. Flowers were used to fill in necklines and tucked into the hair —while many contrived to add a note of silver by means of a narrow ribbon belt, or as streamers

for their bouquets. Simple English > spring flowers such as primroses, vio-1 lets and lily of the valley found more favour than the more exotic blooms. Eve n cosmetics were used most sparingly. Few of the younger girls used any lipstick at all, and contented themselves with just a dust of powder. One charming young English bud, who is still at a convent school, and returned there immediately she had made her bow to the King and Queen attracted much admiration. Miss Agnes

CeJectria King is nearly six feet in height, with a wonderfully slim figure crowned by beautiful titian red hair. Her sheath-like gown of white satin was veiled by voluminous tlcunces of white tulle which swayed

gracefully as she walked. The debutantes had an added thrill owing to the breakdown of the telephone which communicates with the palace to the car-parking area. This resulted in chaos and an enforced wait in the palace which lasted for some as late as 1 a.m. One Australian woman confessed herself enchanted by the mishap, for it meant that she had leisure to inspect the beautiful art treasures which are contained in the

State apartments. Gorgeous and elaborate fabrics a feature of the frocking of the cider women. Many wore rich silver time frocks in honour of the Silver Jubilee, and the glistening glass materials were much in evidence. Magnificent ostrich feather fans dyed in pastel and vivid hues made a magnificent finish to the regal evening gowns with the new off-the-shoulder •iecolletage, and full skirts whiph in many instances measured several yards around the hem. “My chief impression of what the Queen was wearing, was that enormeus Koh-i-noor diamond blazing forth its fire on the front of her dress,” one Overseas, debutante said ••■.fterwards. “I was far too excited to take in any other details —except that she seemed to give the most friendly possible smile as I bowed, to her.” MILK FOR SCHOOL CHILDREN.

Half a pint of milk each will be applied to 500 children of the Wool□ton School from May 27 to the beginning of November by Messrs T. J. Edmonds. Ltd. A milk ration for school children, the importance of >vhich was stressed by Mr G. B. Shaw in a broadcast talk in New Zealand, and emphasised by educationists throughout the country, has been taken up by charitable organisations in different parts of the Dominion. The seriousness of the deficiency in the diet of many children has been realised for some time. In commenting on the position one headmaster remarked that the economic conditions of to-day frequently prevented the person supporting a family from supplying them with sufficient food. This had a particularly serious effect on children, reflected in their health and in the manner in which their studies were retarded. The high food value of cow’s milk was generally recognised, its tat and sugar content creating warmth and energy, the vitamins .ife and growth, the minerals assistng in the formation of teeth and ?ones, and the proteins that of muscles.

FAL-LALS OF THE HOUR. The return to feminine details of fashion is full of delight, but has its snares. The big flaunting lingerie bow in finest white cambric, with beautiful stitchery, spells chic and charm. Copy the bow in cheap muslin, bordered with imitation laces, and tawdry finery spoils a dress scheme. Beyond neatness, there is now no special millinery rule for sport. All hats have a dressier tendency. The newer Homburg and stitched felts or straws are much more complicated. Speckled fabric straws (that look like wool) with soft surfaces take up a colour scheme, with a band of dark petersham let into the crown. A ha'*' jn stitched felt, worn like a Dutch bonnet, in plain petersham, is smart and even sporting in effect. Toreador and tricorne share popu’arity with the smaller forage cap or tilted bewinged jockey-cap shape. Many women like shade when racing, which is provided by the raid toreador in stitched straws and ribbon. The affeta spotted cap. with matching scarf or waistcoat is another favourite, and in dark-colouiinc • with white or in check designs can have a sportive air. Unless the weather is very bad we can choose the smartest tailored sort, of styles in eape and hats to complete our roughest t winds. One voting and fair friend of mine v uirs a black taffeta full skirt over a yellow petticoat with deep cream lace and festoons of pink and yellow dais-

ies. The hard, short Victorian corsage has an inner tucker, puff top sleeve of the net and shoulder straps of flowers. The same black taffeta is also worn over a plain white satin slip.

WHAT SMART WOMEN WEAR.

(By a London Fashion Critic.)

There seems very little difference nowadays between the well-dressed l English and French woman. A glance j round any fashionable luncheon haunt jin London or Paris proves this. English women have learnt how to coin- : plete their clothes. They are not content to buy a new suit, but are as particular as the Parisienne in their manner of wearing it, and in collecting correct accessories. At the luncheon hour in the crowded restaurants one is struck with the chic of the darker ultra-simple suits or ensembles crowned by dressy hats Ono notices other smart accessories, such as shoes, gloves, and handbag. Black taffeta is responsible for some of the smartest creations. It can be worn from early morning onwards, for the neat trim tailleurs, the full and frilly robe-de-style, or the more picturesque frock.

A point that adds to the popularitj of silk is that fashion now rather fav

curs a “rustle.” There is something very naive about the rustle of the silken suit on the modern girl.

The best taffeta lunch suits I have seen are in black or darkest navy, cut on clear lines, with the. new shorter skirt that may, or may not, flare slightly near the scalloped hem, and a nippy cut away little tailored coat that has wide shoulders, important revers and cuffs of the silk heavily quilted or shirred. 1 Such a suit calls for the daintiest of

sleeveless blouses in lingerie lawn, white pin-spot organdi or chiffon in a tone that will pick up a gayer colour in the hat of straw-cire or fabric. The hat will be flowered or feathered possibly with a further medley of colour. If black, the accessories can vary with white, grey, beige or green, or with navy, stone-colour, and violet add chic.

There are plenty of other silken materials which work into colour schemes. A heavy crepe in dark car-bon-blue- has a belted slim tunic lined and faced with lilac, worn with a coalscuttle hat of navy straw turned up with the lilac.

A soft wool ensemble in beige and dark red could look delightful with a short full skirt bordered with tiny plisse frills, and a slim coat complete with a short cape of beige ermine. For afternoon weai- was a printed spot in dark green and white taffeta. This had a. full length coat of the plainer green silk with rather large puffed sleeves, the spotted vogue being represented in cap and gloves. A thin black woollen suit with blouse coat was fastened up by narrow cords of bright jade-green patent leather, belt and shoes to match, and a small bonnet of felt was i in the green.

Very smart too, for the restaurant at luncheon time are dark woollen dresses with light silk coats. A black wool dress has a tilleul padded silk coat and a dark brown and cream silk pique. Shiny chintzdike surfaces are also a very smart finish to an irongrey suiting. A black and white hat and shiny white linen collar and big cuffs will be further supported by belts and white shoes and bag. Dark blue can be similarly treated with grey or white accessories. A navy dress may have a coat of all white or grey.

This differing jacket adds to the variation in costumes. The general feeling of the moment, where there is a light cape of coat of contrast is to have the dress beneath dark. Later on a light frock can also be worn to go with the same coat. Belts and buttons get more and more decorative, and this craze will last over Easter. There are varying opinions about sleeves. Many of the new coats are collarless with only full, puffed elbow sleeves —others have elbow length worn with the popular short cape, longer at the back than in front.

In the new shorter skirts, there is a tendency to keep the backs' tight and slim, with fullness brought to the front. Some have the bodices joined and fastening right up to the neck,' finished with a large lingerie bow or scarf. A white pique flower is often a. finish to the neck or waist, or coloured taffeta flowers with a gay hat are a charming completion to a dark crepe. a silk afternoon or cinema frock.

The old-fashioned spot in all sizes is much the vogue for wool and will reign supreme in foulards. It is worn as blouses with black wool suits, and as whole frocks, in every colour with plain coat or cape. There is much “shine” about. Even ’ace can have a stiff polished surface. This contrasts, admirably with dullsurfaced fabrics. The light and shade notions make for cheer, without, being too flamboyant.

SUCCESSFUL CAKE-MAKING. It is very disappointing when one makes cakes, if they do not turn out properly. Yet it is not difficult to make cakes that are as attractive in appearance and as delicious to taste as any made by a professional cook. Between the cakes which are a success and those which are failures there may be no difference in ingredients. but a great deal in the method, mixing, and the baking of them. Creaming the butter and sugar, the method usually employed in the making of best cakes, does not mean just melting - the butter to a cream-like con xktency, but beating them together with a. wooden spoon until the mixture is soft enough to drop easily from the spoon. To cream half a pound of butter it will probably talaten minutes. Warm the basin slightly before beginning, and beat the but ter a few minutes before adding tinsugar. Eggs are beaten in one at a time, with a little of the flour. When rubbing the fat in have all utensiland pans ax cold as possible, as the mixture should look like fine dry breadcrumbs. The fat can be choppi I coarsely before starting, as this will ’« -■■-cn the handling of it. Tips of th' fingers only should be used. This will cot ail into the mixture and light:!', the cake. Rub lightly, and do not try in .(iiueze the fat into the flour I iquid is added at once and just .ti., d long emmgh to mix all well together. Fruit should be cleaned and dried thoroughly before beginning to -u- k< the cake, and the tins should be :•--eased and lined with paper first of all. Light the gas in the oven before stat ting operations; leave it fairly full on for the first ton minutes that the cake is in the oven, then gradually lessen the heat. A fl nil , cake needs a hot oven, al first, and then :t \ cry slow cooking, with the ea - very low .