WOMAN'S PAGE
j cARMEL LEROY Wle*
CONTRAST IN COLOUR.
NEW MODE VERY TRICKY ONE.
Contrast in colour is once more the order of the day in England and ope. We have suddenly switched from the perfectly harmonising ensemble tu costumes of' contrast. But the new inode is a tricky mode. You must ho of ytou.r ground, to use good contrasts; an eye t ,for, colour and a feeling for good taste are essential. Not just anything can be thrown together, and restraint must be used to avoid violent extremes. Radical contrasts are not chic, with the exception of black and white, and even that must be handled carefully if you are not to look like a poster.
The main point of the new feeling for contrast is its application to jacket and skirt. the many short jacket suits seen at the latest collections in 'Paris at least fifty per cent, were contrasting, and when well thought out they are a refreshing change. Here iejriters the practical side; one may VhaiVjß three jackets to,, one skirt, or skirts to one jacket, or any other famngement. A 1 blaok skirt, for inmay haw tt-‘bikek jacket, a -white jacket, and a black-and-white 'clicked jacket., and each may be variectfj^t;e|,()tit;hi,in;c«t differejnt'ste^reosjof'formality. They must all he" slibr't and preferably fitted at the waist.
Contrast also is an important point for evening; the numerous little wraps of velvet, satin, or lace, nearly always a different colour from the dress. Bright red with white, and bright green with black, and dark brown with beige are among the good combinations for evening. White satin jackets worn over pale-eolmired gowns of all shades are smart and summery. For daytime, black and white, green and brown, red and black, aquamarine and brown all have their place in the sun of approval. Even slippers contrast at night, and bright .red ones t 'with ail-mael-: or’ all-white are one of ■!> the best choices. , ■
*• . , „__j $ i HOLiBkV FOR MOTHER I "
Mothers do the most- valuable work i in the community, and yet often they £ are the ones to be sacrificed when any question of rest or holiday arises. Where possible the British National S Baby Week Council urges , a mother should have a holiday apart from her ‘j children, even if she can get I 'away i only for , few d.vs. i a neighbour to look after her house--5 hold for a week while she goes away ’ for a complete rest, she will come back refreshed In body and mind. She epu arrange to do the same for her neigh-' •; hour wheq, tb.o-.opportunity occurs. \ The BnbyCAV'qfik Council urges that | the welfarefs'qf tlie mother; is so 'qIoWNf linked with, ; iof the child. I that mothers prepared to !take care of as trustees of the future citizens of the nation. | SUMMpj FROCK. f... The .p.etific.C .type -of summer frock in printed crepe de chine is being displayed. A navy blue frock is fashioned of navy apd white floral crepe de chine in a small pattern, with an accordionpleated frill on the hip line and again , at the edge of the flared skirt. The neck features a chemisette of white ?:,;,Organdi* , and”’ki]fcfld net, and this appears on the cuffs of the sleeves also. A frock of brown and white floral crepe de chine has rodet pleats on the skirt, and a very long pointed yoke merges into the flair. The vee neckline and sleeves show much, detail. Black, green, and useigc Ifb'rnl crepe de chine is chos!j§ on for' a frock with large hand-made je box pleats and attractive finishings, p and tbfr:t-bje .fabric. C y Pin C ESS M.A RG A R ET.
i FIRST JEWEL FROM KING AND || QUEEN, r v fit
'-Princess Margaret received her first iV a lflrge pearl of finest water. It I ' was the gift of the King and Queen, u : ‘ and on each of their granddaughter’? subsequent birthdays they will add r* another" so that by the time the Prin--5:" cess is old enough to wear such things, .ft: she will have a beautiful necklace. Their Majesties are making a similar string- for Princess Elizabeth, and for si their grandniece, the little daughter iipOf thesr.Crowiv Prince and Princess of .^.Norwh*. K r Balancing the budget; JR f WOMEN’S PART IN ACCOUNTING. J.* ■O. Circumstances are forcing most Now I'. Zealand women to take a much closer i n the vital subject, “Hew spfar will a shilling go?” and “What has | become of the pennies?” Many women | keep a very close eye on their business spending, but many do not, and it is fHo these that account-keeping can be fk of so much value. >a- •?
After all, 't is in the homes an<f by {£ housewives that the : national Budget f will really he balanced. And home £ women, ever sensible, " ever practical, Jjfhave been jotting the columns diligently for weed's past, in many cases making sixp’ense do this year what ninepence did last. But there is another
type of woman, for whom the necessity for keeping careful accounts is more than ever important, and this is the business girl. Two important considerations have to be taken into account this year, first, the probability of a reduced salary, and, second, the possibility of unemployment, so that in her budgeting provision must he made for either or both contingencies. WOOL FOR WOMEN'S FACES. Women wear wool on their faces as well as on their backs, according to Dr. S. G. Barker, who described to the British Association some of the new uses which scientists) have found for Empire wool. A process has been discovered for obtaining products used in making cosmetics from the grease. One of these is a valuable base called “Lanoline.” Science is finding so many new ways of using wool that a big increase in consumption is expected. Orders have recently been placed in Bradford for wool insulation for electric cables and for wiring of automatic telephone exdhanges. Tile non-inflammable properties of wool are making it the ideal insulator. Attractive wall-papers can now be made of wool, Jt is used in printing-presses and pianos. Waxes for wireless apparatus and foundations for shoe polishes are made from the grease. The residual pitch is being used for a road paving material. WOOL FOR WOMEN. “Women temporarily deserted wool in favour of the new and attractive synthetic fibres which were produced after the war. Now wool has caught up. Wool fabrics to-day are just as smart, light and beautiful as artificial fibres—and they have other advantages of warmth and durability. Already women are turning again to their old love. Wool is the raw material for the new industries of the future.” SOME DRESS HINTS. Military cuffs of white pique fastened with three diamante buttons —on an ultramarine blue, marocain afternoon dress having no collar, but tabfronts of the pique. #** # ' Flat neck-trimming and wide belt of black and white suede on a lime-green lainage dress. ** # * i Wine-red tweed revers, pocket facings and cuffs to match the tweed dress worn 1 with a wine-red leather i r^tor me * s* l ® l ■vmxmmm warn ** * * Twodnch bund of moleskin edging the square neck and the short train of a grey and oyster taffeta evening gown, #* # * Looped fringes edging the yellow and orange crocheted collar and deep cuffs of a hand-knitted woollen juniper. CiC-/. * * * * \ Black eire lace evening gown of which the bertha, basque, and skirt were stiffened with innumerable rows of velvet bebe ribbon. THIS WEEK’S RECIPES. Cream Pie. Put two cupfuls of milk into a double saucepan with a piece of butter the si2fe of an egg and heat thoroughly without boiling. Beat together two eggs, a tablespoonful of cornflour, and half a cupful of sugar, add to the hot milk and stir until thick. Flavour with vanilla essence and leave to cool. Have ready a pie dish lined with cooked pastry, pour the cool mixture into this and drop stiffly beaten and sweetened white of egg in heaps on the top. serve cold. #* # * Prune Pudding. Finely chop half a pound of prunes that have been cooked and stoned. Swiftly beat the whites of five eggs, fold into them half a cupful of powdered sugar with half a teaspoonful of cream of tartar and a pinch of salt. Add this mixture to the prunes, and bake in a buttered dish for twenty minutes. Serve hot with whipped cream.
Fruit Cr?am,
Peel five bananas, rub them through a sieVe, and then add the juice and pulp of two oranges, the juice of one lemon, three-quarters of a cupful of powdered sugar, and a tablespoonful gelatine which has been soaked in a quarter of a cupful of cold water and dissolved over boiling water. Blend thoroughly When the mixture begins to thicken add a, cupful of st ffly whipped cream, pour into a mould or individual glasses ami set on ice. Turn m and serve, garnished with whipped and sweetened cream. Orange Pudding. Peel six oranges, divide them into sections (removing the pips), put into a pudding dish, and sprinkle with -sugar. IScaM four cupfuls of milk, stir in . a teaspoenful of flour mixed with a little cold milk’, add two whole eggs* and three yolks (all well beaten), sweeten to taste and cook until thick. -When cold pour over the oranges. Cover with a meringue made from the whites of the three eggs an(T some fine sugar. Place the pudding dish in a pan of cold water, put into a hot oven and lightly brown the meringue.
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Bibliographic details
Hokitika Guardian, 21 November 1931, Page 2
Word Count
1,580WOMAN'S PAGE Hokitika Guardian, 21 November 1931, Page 2
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