Belinda’s Letter

Hawera Star, Volume LIII, 4 November 1933, Page 13

Belinda’s Letter

.Dearest Betsie,—

Ail the. new hats are trimmed, but for the most part they ale very ctiscreetiy trimmed. A little pompom. a tiny cuil of ostrich plume, a simple arrangement of ribbon, of flowers, or a fantasy', made of anything you can think of, is always present. The- e to-day are definitely indicating the beginning of the era of trimmed hats and it is obvious that trimming will a-o very far and in a very short time, for using trimming is like eating ctiocolates—once one starts it is hard to stop. .

Most of the new hats have a leaning towards brims, even when they have not developed actual brims. The berets.are big enough and soft enough, to shade the face—at least, on one \ side—and can be turned up or down! in various wavs.’ There is no end of: discreet little hats with discreet little' brims worn straight and well down j over the nose, instead of on one side. • That is the line for many of the small: brimmed hats. But the big brimmed j hats, with a brim that is straight on turned up and not of the mushroom j variety are frankly big brimmed hats, j These big hats are very exciting. They; are like mammoth specimens of known ‘ flowers-, they are like the famous call a I lillies of Rome, that make those anywhere else look insignificant. : Overgrown berets have endless pcs-) sibilities. In some cases, they stem j to have been pushed over by' the wind ' to make a big visor over the right- eye. . Or, again, they produce a sort of; brim that can be turned up in front!} One of tiie most unusual hats I have' seen was designed bv Rose Descat of Paris. 1+ was a rather small, tight■ fitting beret, worn only a little to one side (for not all hats are worn ~,s much to one side as formally), made of black antelope and trimmed with

CHANGES IN MILLINERY STYLES.

a lovely paradise feather which curls . around the head and lie® flat on the I hair at the back, covering the most i exposed part of the hair. Having two very lovely paradise plumes stowed J away in a. bottom drawer for the last j six years, I now long to bring them i forth and copy it. I Feathers, shooting up in the air—in, j out or around—is another on© of the i trends in millinery. Monkey fur is | also “set’’ in some mysterious way so I that it looks like plumage. Elastic | velvet is a wonderful new material j which will be utilised in making many • of next season’s hats. No one would, suspect this of being- elastic, yet it has all the comfort that only elastic can give. i And now, Betsie dear, here are I three little savoury recipes, which ! will use ui) some usual “left-overs”: 1 French Toast (left-over sandwiches) : i Beat one egg well, add 2 tablespoons | of milk and a pinch of salt. Dip sand- | wiehes into this and fry in butter till | brown. Sprinkle with cheese and place ! in the oven until cheese is melted. ■ Serve hot. I Eggs a la Colony (left-over hard- | boiled eggs) : Slice eggs, add sliced ■ boiled onions and season with salt, j peper and cayenne. Mix together a | thick white sauce and place in a. sha.l- ---| low baking dish. Sprinkle generously | with grated cheese and hake ten min- . utes until top Is brown. | Sardine Slivers (left-over sardines): Take sardines and some tomato ketI di up and add a lew drops of lemon ! piice. Butter pieces of toast large enough to hold two sardines. Heat sardines in the tomato ketchup and lemon iuioe "Remove from sauce, roll in fine breadcrumbs and place on the toast. Pour a little sauce over each and garnish with parslev. Yours ever, BELINDA. November. 2, 1933.