FASHIONS FROM PARIS

Taranaki Daily News, 2 October 1929, Page 13

FASHIONS FROM PARIS

FROM A FRENCHWOMAN’S NOTEBOOK (By Collinc Rouff. —Special to News.) Paris, Aug. 8. Very large hats have now had their brief day and the new models seem to be smaller than ever. When the hair is curled on the nape of the neck, many of them look just like wings. THE %’OUNTRY CUT.” The Parisienne at home wears her hair long and curled like that of a child, but this means that she must visit her hairdresser at least every third day. When she departs from Paris, therefore, she must sacrifice her curl# for what is called the “Country Cut” —the hair parted low on one side and allowed to grow long enough to cover both ears. It is permanently waved, of course, for no Frenchwoman would allow such an asset to beauty to go neglected. This coiffure is easy to keep in order away from home, for even the country barber can trim it and replace the waves. WIG HATS. The tiny hats of which I speak are of horsehair crinoline, so woven that it looks like hair, with pretty wavy lines at the edge. At the Casino de Paris one night was a girl whose wig-shaped chapeau was in pale yellow crinoline, each wave of which was separated by golden threads; the effect was quite charming. Another hat of white crinoline, was packed into tight “waves” over the head and edged with narrow white ribbon; this was beautifully classic. Wearing a frock of thick white cr«pe satin, entirely without ornament, the girl, who slioweebnot a hair round her face or on her forehead, had the appearence of a young goddess. Feather caps are greatly in demand, too, in black, scarlet, or dark navy blue flecked with white. These little hats are most becoming round a young face, and marvellously chic also for the older woman who knows exactly how to wear her hats, and does not mind looking a little severe. But severity is the keynote in town fashions to-day! YOUR COAT, MADAME! Severely cut frocks of black crepe-de-chine or flowered foulard, kilted in neat' flounces, are worn with perfectly tailored coats that are. either straight and entirely without fastenings, or else made to fit the figure closely to the waist before flaring out into godet skirts. Soft, very light wool tissue is used for many of the fitted coats, and sometimes for the loose ones, but the straight unfastened models are generally of heavy black crepe-de-chine lined with crepe or rich satin. The straight back achieves a perfect fit by means of a radiation of small tucks. BOWS AT THE BACK. The scarf collar has given way to a plain upstanding band, finished by a bow and long ends at the back of the neck. These bows are on all fancy coats; small ones appear on crepe-de-chine day models and the short, pretty evening jackets of black velvet, but sometimes very big and important bows grace evening coats of rich gold lame and brocade. These are placed under the collars of the cloaks, and help them to stand up round the face like a fan.

HINTS ON GRILLING. Grilling is the quickest and most wholesome method of cooking small and tender cuts of meat. It is not an economical way, as the foods suitable are often expensive. There is nothing in the method of grilling to soften hard meat, so tender cuts must be chosen —such as rump steak, fillet, loin chops, cutlets, bacon, small birds, and small fish. Cutlets should be | inch thick, chops about | inch, and steak 1 to inches. The time is usually about 7 to 12 minutes, according to thickness of meat and personal taste. Grills should be accompanied by rolls of bacon, potato chips, and fried tomatoes. For fish, slices of lemon and sprigs of parsley. Wipe the meat with a damp cloth, and do not remove fat unless there is an excess; trim the meat into a neat shape. Expose each side to great heat to harden the outside and retain the juices. After hardening the outside, remove further from the fire, or . lessen the heat to cook it through. If lean, brush over with melted fat or butter to moisten it. Turn every three minutes, if necessary using a knife and spoon, as skewers and forks make holes through which the juices would escape. SOUTH AFRICAN RECIPES. Dutch waffles. —Mb flour, Mb sugar, 2oz butter, 4 eggs, 2 level teaspoons ground cinnamon, $ pint of wine. Cream butter and sugar together until very light. -Add eggs separately and sift flour in gradually.. When these ingredients are thoroughly mixed, add cinnamon and wine. Cook waffles in wellgreased waffle-irons, and dredge with cinnamon and castor sugar. * # # Deliciosa cakes.—-Take 4oz almonds, jib castor sugar, 3 sponge cakes, 3 whites of egg, a pinch each of grated orange peef and ■ powdered cinnamon, whipped cream ,and jam. Finely chop almonds, and mix with crumbled sponge cakes and sugar. Add orange-rind and cinnamon and stir in whites of eggs. Well grease some small patty pans, and put a spoonful of mixture in each. Bake in a moderately hot oven for 15 minutes. When cold pile -whipped cream on top, with a little jam placed in the centre. # # * # _ Honey Cake. —31b flour, lib of sugar, 1A pints of honey, 2 teaspoons ground cinnamon, 1 teaspoon of ground cloves, 1 wineglass of brandy, 1 spare oz of potash, 1 teaspoon of bicarbonate of soda. Boil honey and sugar together, add cinnamon, cloves and potash, and stir well. Remove saucepan from fire and pour in brandy. Place flour and soda in a mixing bowl, pour over contents of the saucepan, and knead well. Grease three cake tins (size of luncheon cake), and roll dough out thinly. Place it in them, and bake for one hour in a slow’ oven. » •' » * # Almond cake.—Mb almonds, Mb castor sugar, Aoz bitter almonds, 6 eggs, 2 tablespoons of'crushed cracknell biscuits, rosewater. Blanch and crush almonds to powder, adding a little rosewater from time to time to prevent oiling. Beat sugar and- egg yolks together until light. In another bowl the whites of eggs are beaten separately, and added alternately with spoonsful of the almonds to the yolks and sugar. Then stir in crushed biscuits, and beat whole lightly until well mixed. Turn into a greased cake tin and cook slowly for hours. * . «• * * # Cheese savoury.—2oz butter or fat, Boz grated cheese, Mb breadcrumbs, 1 eggs, IMb mashed potatoes, 2oz boiled rice. Season with mustard, pepper, or ketchup. Mix cheese well with potatoes, putting in layers in a greased dish, leaving potatoes on the top. Place little pieces of butter on various layers, reserving some for the top. Bake till cheese is melted, browning at top and sides. # # # Stewed onions and. cheese are nice for supper. Take 4 medium onions, jib grated cheese, loz butter, ; pepper, ? and salt. Boil onions till; , soft, about 1 hour; strain off the water, and up onion’s finely with.’ a Jfqrk.. Stir in cheese, butter, and seasoning; get.it het., but do not let it b0i1..., Serve on a hot dish, surrounded by sippets, of toast. * * . * .■ Cheese charlotte .(economical). —1 tablespoons grated cheese, Boz stale bread, I dessertspoon butter or fat, 1 egg, pepper, and salt to taste. Soak bread in cold water, ; until soft, squeeze dry, and mash till smooth. Stir in the cheese, leaving a little for. the top, and add beaten egg. Use half-the fat for greasing the piedish, .put in the mixture, cover the top with small pieces of fat, and sprinkle Over with cheese and browned crumbs if any arc available. Bake quickly; do not let it boil.