WOMEN'S WINDOW.

Poverty Bay Herald, Volume XLIX, Issue 16021, 6 January 1923, Page 8

WOMEN'S WINDOW.

NEW WEDDING RING&

Fashions change hi wedding rings as much as in other articles, arid the newest weddjtig, rings liro round like curtain tiiigH) not litol'u than an eighth of ;;u iiich wide. The smartest brides make a choice of the more precious platinum- in preference to the gold of ancient custom, and since the cost of a platinum wedding ring is much greater than a gold (me, the platinum ring* are the thinnest of all. .Sonic or the latest designs are milled like the edge of a shilling, and are scarcely wider.

ALEXANDRA PUDDING. Required! :11b. of cooked carrots, 4oz of suet, jib. breadcrumbs, J.lb. of raisins, {lb. of currants, 3oz. of brown sugar, 2 eggs, pinch of salt, milk,'a very little nutmeg. Mash the carrots, stone the raisins, cloaii the currants, shred the suet, and mix nil the dry ingredients: Beat tip tlie eggs and stir in with' sufficient milk to make all into a'stiff'batter. I'our into a well-greased jue disa and bake in :i moderate oven for about one hour. 'Serve plain, or with melted butter or jam sauce. • ■'•'•■ THE RETURN TO SHORTER SKIRTS. Tlie two most noticeable features of the present Parisian fashions (says.'.a London paper) is the tendency towards shorter skirts and the use of dyed fur. All those who learnt with'regret that the days of untrammelled skirt liberty were to be a thing of the past may now rejoice!'' Judging by the models, seen, short skirts arc to ; bc again. Women will'be wearing skirts reaching tit least to, if not above; the' ankle. \ . ,'; » The new tailor-mades, walking dresses and sports clothes ,'slto\v a line quite above the ankle. The Parisian designers tire now cutting even their afternoon and evening dresses several inches shorter than they havo been doing for the past couple of seasons. There were certain-models, in black lace and crepe georgette, especially a chez Molyneaux, that were nothing more nor less than a complete return to the short dance-frock model which saw so much servico during the postarmistice days. i TO TEST AN OVEN. The cook who is not experienced enough to judge the heat of an oven by simply feeling it with the' hand, should try the plan of placing a sheet of white paper on the oven shelf when cakes and pastry are to be baked.'

If it turns dark brown immediately, the oven is too hot for .anything.

If in about four minutes it turns golden brown, it is suitable for puff pastry and bread.

If in about four' minutes it turns light brown, it ; is suitable for small cakes and short pastry.

. If in about four minutes it turns dark yellow, it is suitable for large cakes.

If in about four minutes it turns light yellow, it is suitable for sponge cakes and gingerbread.

' AUTUMN' TRIMMINGS, Returning travellers from Paris stress the importance of. velvet brocades and metal laces in the fashions for fall. • * • • QUADRILLES OF 1842. A feature of the Ypres Ball at the Albert Hall on November 30 will be quadrilles danced in the same manner as at a ball given by'Queen Victoria in IS4L\ Descendants of the people who took part will make up the "sets," and the dancers will wear replicas of the dresses' worn. princess mary's good, example. ... ;:. . Princess Mary has set a good example to all young brides by the personal interest she takes in everything pertaining to the perfect management of a home and household. Shortly i after, her. RoyaJ Highness and Viscount Laseelles . returned from their honeymoon and...took up their residence at Chesterfield House, it became apparent that Princess. Mary was acquainted with, many domestic subjects of which young brides, are frequently ignorant. ~ i At Goldsborongh Hall, Princess Mary's future Yorkshire residence, much time and thought have been bestowed by her on the structural alterations, modern improvements, and,.decorations, transforming it' from the 'old-fashioned: house it was into the most. chaiTnin," home. While staying at Harewoocl House, scarcely a week passed without Princess Mary visiting . Goldsborongh Hall to see how the work was progress-

The modern bride usually appears lather proud of t her domestic ignorance.. Whether her home is a castle or cottage, she shows no inclination to interest herself in its management, and if necessity compels her to take any part, proves herself to be utterly incapable. It is quite possible that Princess Mary may become a model to many—that the influence of her good example will infuse innumerable young lives,, causing in countless hemes an increase in happiness. It is more than probable that domesticity will become the fashion—the hew cult of the younger generation. Instead of golfing all day and jazzing all night, the bride of next years will bo Intent on going a-rnarketing and making jams and jellies. ''.'..'•

WASHING CREPE DT CHINE: Prepare a soapy lather with pure soap flakes and hot water,'reducing the temperature after the'Soap " has melted. Plunge the garments into the lather and squeeze in and out, but do not rub them or the silk will crack in tiny faint streaks. Rinse in several-, lot* of warm water, to •which a little blue.has been, added. Soap has a way of sticking to silk, so the first rinsing water must be quite warm. If too cold the soap will form info suds, and will refuse to leave the material until plunged .into i'liot water. Iron while still damp, covering the material with a" thin pipce .of. muslin to avoid marking or turning . tho fabric yellow. ■» * • • / NELL OWYNN'S CHEESECAKES. Nell Owynn is said to have had a great partiality for these cheesecakes. Tho original recipe uses 1 pint of cream instead of milk:— • Warm 1 pint of milk to blood-heat, atid 2 to-.ispoonfuls of rennet and leave until cold; turn the curd into muslin, tic up, and hang it to drain all .night; press it to extract all moisture, and place in a basin. Beat up the yolks'of 2 eggs with a spoonful of clottod or thick cream,'add to the curd with 2ozs.. of fine sugar, some chopped almonds, a few rninced raisins, 'half a glass of brandy, and a teaspoonful of - orange flower water. Line patty-pans with puff

pastry, place a small dab of jam at the] bottom of each, and fill with the mixture. Sprinkle with sugar and bake for 00 minutes. * • « * Some delightful pictures are given in im English paper of the Ladies'' Carlton Club in Mayfair, London. It is' said that, like the King's daughter, this club is "all glorious within," and is. a fitting place for rest and recreation of many women. The house was formerly the town residence of Lord and Lady Islington. Exquisite color schemes are incorporated in the new decorations, winch were "<\6ne by a well-known expert. Among th'6 recep-tions-rooms there is a card-room all powder blue, with warm yellow lights. A smoke-room has black furnishings, . which support flame-color cushions, and there are curtains to match. A Louis quatorsse dining-room has been copied miiiutely from one of the salo'fis at and a charming drawingroom' is a Symphony in crimson and grey. In the members' room a.soft jade green s'hade predominates, 'this note being carried on in the carpets, coverings, etc., towards the ceiling, wlierc an old chased brass chandelier supports a green porcelain vase, from which the candle-arms spring. The photographs'show a delightful tout ensemble, and New Zealand women might get some quite good hints for' extra comforts in their clubs, though,' oT course, in this country, among club women, there are not the means for sinjh elaboration as the London women are able to accomplish.

During the holidays a Wellington woman originated a, particularly nice cold sweet which is Worth mentioning. She had over from one day's festivities some colored jelly, one or two kinds of sponge cake, some stewed fruit, and a jug of boiled custard. Being at a loss for another pudding she ciit the sponge cake' in neat "pieces, spread it liberally with strawberry •jam, placed it in a glass dish, poured over a littlo of the stewed fruit, and thou another layer of the cake till, the dish was full. Then, she poured over the custard, and decorated the top with spoonsful of the jelly, and there was a delicious cold sweet, much ap; predated by the family, some of whom would not have liked to see little dishes of "odds and ends" placed be-, fore them at the festive season.

According to the latest fashion Tiotes from Home, the petal frock —smell "a favorite last year—is still with, us, with a difference. In the ncwest'frock 1 of this typo the peals arc arranged to form one whole skirts, and not'a scries of skirts. Mostly used' diamond-., wise, the midway points arc lightly caught together, and the rest allowed to flow. . They arc usually mounted over a moderately full skirt' of the same material, which is practically always georgette, and surmounted by a sleeveless" butterfly bodice, through the folds of which, at the waist, a deep iridescent bead belt is threaded, the sequins in tone with the frock. Another expression has rounded petals,' as'many as nine and twelve going to one skirt. But whereas picot edging is still favored for the pointed petals, the edges of the rounded ones are invariably finished with marrow [French hems.