A “Gold Digger’s” Notion

Southland Times, Issue 20111, 23 February 1927, Page 13

A “Gold Digger’s” Notion

(From Our Correspondent.) London. Evening coats .with the sleeves made from different material to that of the coat itself is the latest patchwork notion to arrive from Paris. Miss Jobyna Howland, the American actress, who was one of the first to introduce the fashion to London, is wearing a lovely coat of gold brocade with red velvet sleeves in “The Gold Diggers,” and already a number of well-known women are ordering similar coats. While shimmering brocade combined with velvet are the favourite materials, sometimes the combination is reversed. A vivid green velvet cloak had sleeves of silver tissue. Velvet coats with taffeta sleeves is another rather less sumptuous version of the same idea for more informal occasions, and such coats look charming in blending shades of green and blue. Some of these odd-sleeved coats are trimmed with wide bands of fur round the neck and the hem. The long wide sleeve half covering the hand also has a cuff of the same fur. When fur is not used wide gold or silver braid is often seen as an edging, and may also be used to cover the side seam as well as along the front and hem. Indeed, gold braid is becoming increasingly popular as a trimming for all kinds of coats, and may be seen on some of the newest, high-waisted, full-skirted cloth coats, intended for smart afternoon wear.

LITTLE SPONGES. “M.L.” sends this recipe. Half-cup sugar, 2 cup flour, 3 eggs, 1 teaspoon baking powder, 4 teaspoon salt, flavour with lemon or vanilla, 2 teaspoons lemon juice. Beat egg yolks with the lemon juice until very light. Whip the whites stiff and whip the sugar into them. Add the yolks; then the flour sifted with the salt and baking powder. Flavour and bake in patty pans in a slow oven. VEGETABLE MARROW. “Mary” sends these two excellent ways for cooking vegetable marrow. 1 medium-sized vegetable marrow, 2oz. of butter, 4 pint of milk, salt, pepper, a pinch of sugar, nutmeg. Peel the marrow, cut it into quarters, remove the seeds, and cut the marrow into smaller pieces. Put half the butter at the bottom of a fireproof dish, lay in the pieces of marrow, sprinkle them with the salt, pepper, sugar, and nutmeg, pour the milk over, and put the rest of the butter on the top, and simmer very gently until the marrow is soft—from 10 to 20 minutes. Serve in a hot gratin or piedish.