Fashion and Things Feminine.

Lake Wakatip Mail, Issue 3252, 4 September 1917, Page 7

Fashion and Things Feminine.

By IDA

A PARTY l' ROCK.' No matter how well-filled a woman s wardrobe may be, it is generally open to receive a new blouse, or something else bought at the sales, and regularly as sale-time comes round again most women find that they are really in need of either large or small items oi dress or millinery of one kind or another, and accordingly do the wise thin gand buy what they* want at the drapery sales. Among fascinating trifles ol the toil-, ette to be bought ior a tew pence aie collars and capes ior home wear, the cape-collar in thin material edged with fur being a delightful little dress-ac-cessory. Money wisely spent at the sales can be in a 'way money saved. Dress-lengths can often be bought at the sales verv cheaply, and a length of taffetas or crepe de chine is handy to L-I.ar. Kv one for Spring wear.

When something more than the ordinary little day-frock is needed, taffetas is the material that is generally resorted to for tha development of the same, and very is.-hionable just now is shot taffetas, often seen in blue and green mixtures. Plain navy-blue taffetas can, however, always hold its own against more novel effects; and when a touch of brightness is needed, plaid silk relief is good, or, instead of a deliberate plain pattern, the silk may be striped in plaid colours. Waistcoats in bright colours are sometimes very cleverly introduced into dark .silk frocks and give a gay touch without being aggressive. The daintv little dress illustrated, suitable for birthday gatherings or oclasions when a. silk frock would be appropriate, would develop well in na\\hlue taffetas or crepe de chine and is well worth copying bv those in need of a. frock of the kind, for the design is simple but chic at the same time and out of the common. The skirt is plain and full, the character of the dress depending on the fascinating little basque-blouse, which is of the one-piece kind, trimmed at the neck and elbows with brown fur. At the waist is a satin sash, and below it the basque of the blouse hangs in graduated folds. The blouse fastens at the back, the plain front being a charming feature. 1 liis little dress would be lovely in r-e-coloured taffetas or crepe do chine. FROCK FOR A CHILD. The child's frock illustrated, suitable for a o-irl of about seven years oi age, ha* the merit of simplicity and originality a* well, the novel touch coming

from tin little apron-piece that pc] alkivo the waist. Thi; is a frock for which velvetee:

Copyright.

navy .serge, or red cloth or serge, may be suggested, with a trimming of buttons. Of 4-j inch material, about 2 or '2J yards will be required. There are in all seven piece* of the paper pattern. These are illustrated in the diagram, and comprise half the front oi skirt, cut with bib in nut*, one side ot skirt with back, one front of bodice, halt the back of bodice, one sleeve, one cuff, and ha'lf the collar. Care must be taken in cutting out to lay the straight edge of front of skirt to a fold of material (fold the stuff lengthwise before laying on it the patterns); place also the straight edge*, of back of bodice and of collar to the fold', cutting out the remaining patterns in duplicate and .seeing that the Iron tof bodice is on straight ot material, parallel with selvedge. The bodice fastens in front, joining bodice and skirt, to a belting or band oi material, and try on. Turn up the bottom oi skirt and tit the Jeeves into the armholes. gathering the wrists into o uf 1-: remove the frock, make any necessary alterations, line the bodice and seam the frock. The seams oi skirt are at the back and on either -id 0 of front panel. Make the seams in lap style, and'stitch them near the edge where .serge or cloth is used. Again, where either of these materials is employed. a braid trimming might be introduced as a border to the collar, cuffs and bib, the braid from the latter running on to the skirt, and braid should also be used on the belt. The bodice fastens invisibly, edge to edge- \\ hen velveteen composes the frock, the belt should be of velveteen to match or of wide satin ribbon. A pretty touch is the threading of tie belt through the front of the frock. Another idea for working out the design would be to make the bib of coarse lace and carry the same on to the skirt tor a short distance to suggest an apron. Ihe pattern is useful alike tor an everyday frock or for one for occasions. The bib fastens with grip-studs oil the left side, the buttons being only ornamental. The same with regard to the skirt.

A MEAL CHART FOR HOUSEKEEPERS. Even the cheeriest of housekeeper? wearies at times of the perpetual thinking out of menus for the family meals and the monotony of planning breaklast, luncheon, and dinner for every day in the week, while, on the other hand, members of the average family are apt to grumble at the sameness of food put before them and to crave for variety in the daily menus; yet never a suggestion ot a practical kind do they offer to the woman at the helm, who is obliged to do all the thinking-out for them a swell as tor her.self, so far as the table is concerned. Moreover, it is often very difficult for a housekeeper to please the tastes of all for whom she has to cater, for the fads of one are contrary to the tastes of another, and so on. The great question with which most house-keepers have to deal just now, is how to run a home in the most economical way; and it is the food problem that must needs be tackled first in settling the question, for generally, it is the way in which the table is; conducted that is chiefly req>onsib]o for economy or extravagance in home management. A discreet housekeeper suggests that to keep up a good but economical table, the housewife should occasionally devote one or two evenings to a serious study of the food question, and in that time work out a chart of daily meals, covering about three weeks. At the ( nd of that period, she says, it will bo quite safe to begin again and follow the routine more or less closely, because the meals of throe weeks ago will lie forgotten. Certain changes, relative to foods that are in and out of season, must, of course, be made in the meal chart, and this is advantageous tor the sake of variety; but the ha*is of the original chart can remain the same, month in and month out. The saving in worry, time, and anxious thought will, it is affirmed, more than compensate for the time spent at the beginning in working out the . hart. The simplest way in which to sot about the task ahead is to flake a practical cookery book and read right through it, making a note on a slip of paper of every inexpensive and suitable recipe. To this list, most women will be able to add the names of other dishes which they have pers.'onally tested, and the final grouping of the various dishes soups, vegetables, fish, meat, poultry, savouries, sweets, cake- —will bo a simple enough matter. It will lie ewll worth wrile, in making the chart, to work out the cost of each di-.h and to note this on the chart. Then, at an,-' time of special streets, t will be very easy to arrange the meals so that theij- cost will sink to the very . lowest amount possible. i —. I TO MAKE BUTTONHOLES. I T: cut buttonholes through two or three thicknesses of material without j sepirating the fabrics, mark the place I and size of each buttonhole with basting thread or chalk, and with ;il fine needle, and thread to matdt the buttonhole, twist-stitch close to the mark, then cut the buttonhole between the line* of -i it hin;.". This will not only hold the various thicknesses together, but will j iorm a stay over which the buttonhole ma- In worked. All buttonholes should lie dampened and pressed when completer. TO POLISH GLASS. in give a _ood poll -11 to cut glass, ] wish it in si:i»jvs;id*i and do not rinse it. but- wipe it with a drv, (lean gla-s----cloth. to PR lp \hk crrnoN pelt . When using citnui. orange peel or | , audio - eft hat nut ure. steam them for | a lew minutes, then run them throuLdi I ill" food chopper. Th" work is easily | and quickly done in this wav. while the ordinaiv manner ol preparing requires time, k.lbour, and patience. 1) \T\TY VEGETARIAN DISHES. i _____ Butter a baking-dish, and in the bottom place a layer of cooked rice, then a layer of sliced and peeled tomatoes and small raw onions or larie onions! cut ' in quarters. Put in a few lump- of but-