OUR PARIS LETTER

Taranaki Daily News, 28 December 1929, Page 23 (Supplement)

OUR PARIS LETTER

LEAVES FROM A DIARY.

(Special to News).

Paris, October 10.

Dresses of check crepe are among the smart little models for present wear. These are encountered in black and white, blue and white, brown and white, red and buff, and other attractive colours. They often have buttons for trimming, and* collars and cuffs of finest lingerie. The jupe of such a frock, closely pleated, falls from a fitting hip-yoke. The bodice maybe buttoned in front from neck to waistline, the latter being defined by a leather belt or one of self material. Belt, collar and cuffs are the things that lend style to' these engaging "petites robes.”

Tulle—yards and yards of it—is used for young girls’ dance frocks. One lovely example of this dainty type of gown was shaded from white to yellow. A profusion of flounces dipped to the heels, there was a full bow at the back of the waistline, and the bodice was an adroit arrangement of diagonal lines attained by incrustations of the tulle. Lace is still attractively introduced into the sartorial theme, and, like tulle, is skilfully stiffened when such an effect is required to form a welldefined scheme in picturesque dressing. The flaring dips and uneven hemlines all helj> in the creation of whimsical new models.

There is a good deal of speculation as

to whether or not the dressmakers will continue to use printed fabrics in the present lavish manner. The artists who design the materials are convinced that nothing short of a wholesale "scrapping” of z modern modes will oust them from favour. But we who continually attend dress shows are not so 'sure. There is a tendency to substitute plain effects for printed ones, though two different fabrics and even two different colours may be used in one model.

Grey-and-yellow is a colour scheme that may be noted as worth trying for the sake of variety. A little suit of grey jersey-tweed can look very fresh and dainty with a waistcoat of pale yellow satin or heavy crepe de chine, especially if the latter be fastened with smoke pearl buttons. There are only two possible complements to the chic tailor-made suit to-day; the trim cross-over waistcoat, and the immaculate white crepe blouse with a, finely pleated jabot cascading down the front. The former completes the jersey or light-weight tweed toilette; the latter is an accepted feature of the fine cloth, heavy crepe or satin ensemble. In millinery various new interpretations of the beret are emphasising the Parisian vogue of that somewhat difficult shape. 'Nearly all the latest models reveal eyes and eyebrows but have wider brims at the sides. The bandeau idea is gaining favour, but it is a trying style unless the brim folds softly tack and has the all-essential width at the sides. The newer curving line is much more generally becoming. Twisted silver mesh and joined gold rings constitute the latest ceinture notion. The "snake” belt thus materialised is enjoying a new vogue. A jewelled watch brooch may be worn [ on the shoulder of an evening gown in place of a flower. Another novelty is a jewelled bird. Less pleasing, but very smart, are the ornaments in the form of beetles, dragon-flies and the like which, sparkling with real or artificial gems, are usually placed at the base of the deep V decolietage.

LADIES IM THE LORDS. A CAMPAIGN OF PEERESSES. An account is given by the London correspondent of The Post of a proposed campaign of Peeresses to obtain a place in the House of Lords, .the writer says: ’’The Lords are warned that their stronghold at Westminster is >nee more to be besieged by a band of women Peeresses in their own right. It may be recalled that the Peeresses lost the test case brought some time ago by Lady Rhondda, but since then they have strengthened their forces by calling to their aid women's organisations, representing the women’s movement all over the country. Representatives of these organisations have banded together, with the Peeresses, in the Women Peers’ Committee, which is now preparing for a big move in the spring session.” Lady Rhondda, who is a moving spirit in the matter, says that ‘'anything more logical than that Peeresses should sit in the House of Lords cannot bo imagined.” A woman official of the committee set up stated to an interviewer that obtaining seats in the House of. Lords was only one objective. Another is to obtain the right for honours to be bestowed upon worthy women, for Empire and other services, on the same lines as for men. It appears that Mr. Ramsay MacDonald had expressed himself as believing that this would be fair, adding that he hoped that he would be the first to create a Peeress —however this did not appear in the official report of the interview, and may be supposed to be merely "by the way.' 1 It was suggested by the same person that Mrs. Sidney Webb will not accept a part in her husband's title (Lord Passfield), aa it was conferred on him for services given, and she does not feel that she ha; any right to it, and will not claim an honour th.\t belongs to him. It is stated that Lord Astor will again bring forward a Bill to enable women to take their places in the Lords, and the preceding campaign apparently is to put the case before individual Lords, with a view’ of inducing them to see that other point of view’ than their own. RECOMMENDED RECIPES. ■ROUMANIAN CHEESE PUDDING. This recipe enables one to use up milk which has gone sour. Ingredients: Jib cream-cheese. 2 eggs, 3 tablespoonsful semolina, 2 tablespoonsful selfraising flour, sour milk, salt to taste, a lump of butter. Put’ the cheese into a bowl and beat till smooth. Add the eggs, and work with a wooden spoon till creamy. Now add salt, 3 tablespoonsful of sour .milk, the semolina, flour and butter and mix everything until the contents of the bowl are smooth and creamy. Smear a fireproof dish generously with butter and pour the mixture into it. Bake in a moderate oven for about half-an-hour. It should be light and spongy. ■ When done, cut into suitable portions and serve hot in the same dish with plenty of well-beaten sour milk poured over it. CAKES AND BISCUITS. Walnut loaf. —Half a lb self-raising flour; salt; 4 tablespoons brown sugar; J-cup chopped walnuts; 1 level tablespoon butter; 1 gill and 2 tablespoons milk. Method: Grease tin and sprinkle. with flour. Stir flour and salt. Rub butter in lightly, and add sugar and walnuts. Mix into a light dough with milk, and shape on board. Bake 20 to 30 minutes in large coffee tins. Any nuts or raisins may be used. Brown cake.—Half lb butter; f-eup milk; 3 tablespoons tf.-acle; J-lb sugar; 2J cups flour; 3 eggs; jib raisins or currants; lemon peel or essence to flavour; 1 teaspoon soda; a little spice or cinnamon; mix in the usual way. Scones (very good). —Four large cups of flour, i teaspoon soda, 3 teaspoons eream of tartar, 1 email teaspoon salt, and 1 small teaspoon sugar, J-cup of cream, and nearly 1 pint of slightly warm water. Put rising, sugar, ealt into flour, and sift well; add the warm water to the cream, and fold into flour with a knife, to make a nice medium dough; pat a little flour round with the knife, and turn out onto flour board. If a little moist in places, just pat more flour on, not too much, and just roll out lightly about Jin thick, and where cut pat round with flour to even the rough edges, and put a hot floured tray or a cold greased tray. Have a pretty sharp fire, and cook from 15 to 20 minutes. ALMOND SQUARES. -Ingredients: Mb almonds, |lb sugar, 2 eggs, 2 flat teaspoonsful cinnamon, self-raising flour to mix—about fiozs. Scald and blanch the almonds, dry on a cloth and put into the oven to brown a little. Allow to cool when they 1 become crisp. [ Put the sugar into a bowl, break in the eggs and mix for some time till foamy. Mix in the cinnamon, then add flour to make a paste, which must not be too stiff. Throw in the almonds and stir till they are evenly distributed. Have ready a large tin, well greased and heated. Sprinkle it with flour, spread the almond mixture on it in a layer barely half-an-inch thick. Bake in a moderate oven till done. While still warm, and using a sharp knife, cut downwards and across into small, even squares, and remove these from the tin. * # * * Oatmeal biscuits. —7oz oatmeal, soz flour, 3oz butter, 3oz sugar, £ teaspoon carbonate of soda, 1 teaspoon water, 1 egg- Mix oatmeal, flour, ■ butterl"and sugar dry. Dissolve soda in water, beat the egg well; and mix all. ingredients together. Roll, out very thin and bake in a quick oven.

Almond biscuits. —Boz flour, J teaspoon baking powder, 2oz butter, 3oz castor sugar, 1 egg, loz almond paste, few drops essence of almonds. Sift flour and baking powder, rub in the butter lightly, also sugar and almond paste. Beat egg, add a few drops ot almond essence,' and add to the flour. Mix into a stiff paste, and roll email portions, about the size of a walnut, in the hand. Dip in castor sugar, place on a greased oven tray, put a mall piece of almond on each, and bake in a brisk oven 10 to 15 minutes.