DAINTY AFTERNOON FROCKS

NZ Truth, Issue 1102, 13 January 1927, Page 3

DAINTY AFTERNOON FROCKS

Women may well look facts m• me face and acknowledge to themselves that nowadays, when many dresses are* needed it is quite impossible to spend a large amount on a single dress. '"THE three frocks depicted on page Almond green, beige or bois-de-rose I 5 represent useful types. W^ere- would lo.ok equally well. ever the fashionable are. gathered •■■■_, '■'. ' \ . , „ v- •• black taffetas has been awarded the Des.gners and,dressmakers hay. first place for the afternoon gown. .. vat last realized that women .will Embroidered flowers m oriental only wear the frock giving her .the shades are the only trimming used, "*ost ■.°f. n? f f ort and „■ BL m t outline, > but there are other color schemes hence *he. popularity of the one-., which could be used with -the samei. ■■';. P|ece straight-line garment. . pretty effect. The design is one that ■ They are wide enough to allow easy would suit almost all figures owing,, movement and to give a flowing'line to its ample fullness.- _ and- yet hang very closely - to. the Black and rose-colored satin is wearer when still.■? . V Used for the more youthful model,, 'This, no .doubt, accounts, for the which is equally correct for after- similarity of,, the;- frocks of to-day, noon wear. V ;- / , Generally speaking, the only distinIt is cunningly tailored and forms :guishmg;.features are the "color comthe right foundation for'the moulded binatiqns and accessories, such as silhouette which hi the vogue, to-day;;,' bags, scarves, etc. ' .:; . ;: :^ ■■<>:■■■ When the sun burns hot you can.'be - The present day. styles are. not likely assured of looking fresh and dainty to change much, if at all, for some,long m voiles. Very effective is the da-; time to. come; for the simple, reason lightful model pictured here, which :by that quite apart from their beauty and the way is paatelblue. ' ' simplicity, :.they are practlcali, . \ ■; -; intiHimiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiniHiiiiiiiiiiiiiiiiiiiniiiiimfiiiiHiiiiiniiiiiiiiim^ .jiniiiiiitiHimHiiiiiiHiiiHiiiiiiiHiimimiiiniiini.iHiiiiimiiuimiiiiniiiiimumj, eiss cakes JSwefetsFor TH<3M<^tJ One egg, i^lb. butter, V 2lb. sugar, ;. ■■ImiMniHHiiimmHmiwiiiiiiliniiw Yz cup milk,'l teaspoon cream of. • -.' '; - r • • . i; ... tartar, Vz teaspoon soda. Flour toN STRA\VBERRY CORNFLOUR: Take mix to a; moderately stiff dough.;' 3%ozs; cornflour, 2ozs;, sugar, 2 eggs,; Drop from a teaspoon on to , a loz. butter, pint and a-half.of milk, and greased oven tray. Sprinkle with half-pint of., strawberries. ..Mix : the /coarse sugar and bake, ma: quick cornflour and. milk to a smooth paste oven. Put two together with jam and,add to the boiling m.iik, stirring all and icing. ; ' ' the. time.": Then add butter ja,nd> sugar IHUuniiiuiin.imiinMuunimuiiiiunmmiiuiiii.nmiu imiuiiimniiiiing ; 'So^S* i 71 yf. 7 7 > T\ - "i the mixture into a buttered pie-dish. •5 ■■ IVlllCLClil S / JfVSS = Then place the fruit sprinkled with I AYAIIUUy O X-//UOO | s Ugar next, and coverwith the rest, of 1— Hmi",™, ninnnnm^.,,,,,,,,,,,,,;..!,,.,............^,,,,.,;,,,,,.! 11!^1^^ "fnd The late summer frocks are em-. , spread.overiop. Brown m gentle.oven broidered with gold stitchery.,/ for about ten to;fifteen minutes. They will all have the same softly ■- ' ■*•?■ ; #'; : •# " ,# flowing line and the same delight- . •' V 1- V ' ful gaiety of coloring. , -■'./■■ :; CINNAMON-CAKE:, One egg, 1 teaTHE very latest frocks have a'skirt spobriful btvialti 3 tablespoons of but--1 arlZ To*?™*: an? sd^S; c^ato?t' ■ e lnd°^o °thS%hejr' may fall In soft : s£t**£*■■ -g*: »S' S folds, pleats- may be,-left unpressed. dough. Rp_U tU^.smoothed The circular,cut is sti|l employed, .orjie-Quarter-irich thick " and'alniorids; on the thin materials, but- an apples or .[peaches put' between two equally popular method of obtain-, layers. M?iy-be served hot of cold arid ing width is by shirring, /-with' cream .if' desired, '.yanilla or.t skirts, .bodices ' and sleeves Vare , lemon;may be used m ..place, of cinriatreated m this manner. (, • i' - moni flavoring. ■ " '■■ :-■ ■ Rounded edges are usual for panels, . ' ;r'* ..?, • .-, •;• © > ■'■■'''■■'■' which for afternoon' froc,ks are gather- V-;l •,■'.■■».•:■■' -.■:•.; " . .'.' , .:. ..-. Ed on at the waist anQ bordered .by i. SP.ONGE' PUDDING: -A quarter of lace.- ■. . .h' S-.pound each of flour, sugai* and^butLace, particularly, flne black tfacW,, is' te'r, two .eggs arid essence of lemon to being used With figured chiffon. • :' i ' y ' flavoiv-Beat? gutter, and sugar.'to aAnother interesting development of cream,; add- yolks, well beaten, stir/in fashion is the arrangement of onelay'er flour,and then^idd the whites whipped, of chiffon over another m, some con- stiff. Half .fill small buttered,, cups! trasting color,'and some lovely shades and balee; for twenty minutes.; Serve are produced m' this way. .... ,'' •-■■ cj with jvine sauce.. ::. ;