THE SEASON’S FASHIONS.

Taranaki Daily News, 12 June 1928, Page 14

THE SEASON’S FASHIONS.

INDIVIDUAL TOUCHES COUNT. London, April 19. The season's fashions having been more or less standardised it remains for the designers to introduce various little individual touches which shall distinguish this week’s models from those of last week! This sounds an exaggeration, but it is literally true, for woman, ever on the alert for change, is not satisfied unless ’’something fresh” is forthcoming at every dress show she attends. And since dress shows continue at an average of two a week, something has to be done to interest potential clients. Perhaps this is the reason for the outburst of daintily handworked models that have been displayed recently. For handwork is the hall-mark of the elegante this season, and the more exquisite the stitchery, tucking, gauging, honeycombing and pleating, the more eager are women to secure the gowns and the- higher the pri.es obtained for them. A HONEYCOMBED GOWN. A delicious little evening frock was shown to me this week, and, since it will not be greatly in evidence for some time to come, it may be regarded as a kind of “day-after-to-morrow” mode. Expressed in a delicate shade of lemon yellow chiffon, it was cut with a rather full bodice which pouched ever so slightly over a normal waistline. The bodice was cut with a fairly deep V corsage back and front and was worked into honeycomb niching over the shoulders, this honeycombing suggesting wide shoulder straps. At the waist came another broad band of honeycombing which extended to the hips, whence a double tiered skirt fell in full, graceful folds, almost to the heels at the back but very little below the knees in front. Each tier was finely tucked for about five inches up from the edge. The most interesting feature of this very interesting toilette was the fact that nothing but the hand-worked honeycombing and tucking was used to trim it—not even the übiquitous shoulder spray or hip bow! THE FRAYED FROCK. Besides these hand-worked models were some which relied entirely upon frayed edges for their adornment, no other form of ornamentation being used. These gowns were, of course, in heavier fabrics—the new voiles, satins, crepes and so on. The hems were frayed; so were the collars, fichus or shawls which finished the necks, the cuffs naturally being treated in the same manner. Frayed sash-ends brought the whole into line, so to speak, and the effect was at on sc decorative and unusual. This fraying business will be a boon to the home dressmaker, but its very simplicity is likely to cause it to be overdone once the pioneer models are launched. For a tweed or cloth skirt, nothing is smarter than the frayed edge, and here the side scams are frayed as well as the henis.

Semi-evening frocks, which are still much in demand, are often finished with charming little yokes of real lace, the skirts following suit with deep lace hems. Very attractive these lacy touches, and exceedingly becoming in their dainty transparency. The older woman is also finding long, fitting laeo sleeves, terminating in points well over the hands, both graceful and becoming even with gowns designed exclusively for formal evening wear,- These, with the lace yokes and hems aforesaid, and the addition of little lace capes falling to the waist at . the back, are truly charming on women who have passed their thirtieth milestone.

A hint for the clever needlewoman: Many frocks this season -will be embroidered with graduated dots worked in threads in various colours. A penny,

i-. halfpenny and a farthing form excellent guides' for the size of these graduated spots. Simply place them on the material in any order you choose, pencil round and then work in the circles with satin-stitch or Jarii-stitcii in any shade or combination of shales you desire. Scallop the c iges of the fichu or collar and buttonhole th ise in similar threads, treat the cuffs and sash-cuds in the same way, and quite a last-minute frock will be yours at very small cost, except of time and trouble! Narrow kilted frills are featured on some of the most attractive of the new coat-frocks. These may be of coffee coloured organdi on a navy-blue model; of beigo crepe on a green frock; of delicate primrose on a goldy-.brown suit, and so on, through all the range of harmonising tints. The collar tnd uibot are finished with these frills, and the seams of the long sleeves are slit up to the elbows for the insertion -,’f Killings en suite. Talking of frills, even the severe little travelling or motoring hat of the moment is softened by means of a frill of lace which falls from under the crown over the forehead. With the hat that is somewhat hard of line this dainty addition makes a world of difference when something pretty as well as practical is the choice of the traveller. —Diana Dane. A FISH AND POTATO DISH. Shred finely about a quarter of a pound of cooked haddock; cut into small pieces a quarter of a pound of cold cooked potatoes; make a white sauce with one ounce of butter, one ounce of flour and half a pint of milk. Season with pepper and a very little salt and cook the sauce for five minutes. Add two tablespoonsful of grated cheese, mix well, and add the fish and potatoes. Thoroughly mix again, place the mixture in a greased fireproof baking dish, and put in the oven or under the grill uulil lightly browned. Serve in the same dish.