MODERN MODES IN MAYFAIR.

Taranaki Daily News, 9 August 1930, Page 7 (Supplement)

MODERN MODES IN MAYFAIR.

THE MAGPIE ENSEMBLE. The most striking thing in the fashion world just now is the popularity of the “magpie”, ensemble. At every smart function there are black dressed relieved by white collars or jabots; white blouses are worn with 'black costumes, and the newest and smartest black hat has a touch of white somewhere. It may be thought, in these circumstances, that navy and white and brown and white are equally popular. But the correct relief for navy blue ie very pale pink, and for brown a touch of beige. Black and brown, with white pin-spots, are seen a great deal, but on navy, curiously enough, the spots are of the polka dot variety. BOLEROS AND CAPES. The bolero fashion has taken a very firm hold. In some of the new models it is introduced in a different colour from that of the dress itself, and is matched by. the collar and cuffs on a day dress, or by some little note or motif on’ the skirt or corsage of an evening gown. A smart and attractive idea is that of the sleeveless coat-dreefi finished with a cape. The cape is a charming little circular affair coming well over the elbows, and below it are seen the sleeves

-of a simple blouse worn beneath the dress. Thia notion was carried out in navy crepoline, so far as the coat and cape were concerned, the sleeves being of navy eilk with white polka dote. ■ " NEW STOCKING COLOURS. With so. many dark colours for day wear, it follows that stockings .are darker in tone. Pinky-beige is not shown at all in the smartest shops, the four fashionable tints being Dago, Tirrapin, Squirrel grey, and Picasso. Dark brown stockings are smart and some of- . the grey tones, too,.are most artistic. Shoes and stockings still match' in colour, . the stockings being just the least bit lighter in shade than the shoes. When black patent shoes are worn, the stockings are in one of the lighter tones of brown or grey, arid there is a tiny inset of the colour in the shoes themselves. MUCH LACE IS WORN. .Nothing • could be prettier than the lace frocks and coatees now being-worn.; Dressmakers seem to be specialising in them, and there is x no doubt that a coatee of lace ifl definitely smarter than’ one of chiffon or georgette. A toilette of. this type , serves a double purpose. It can be worn with great success for'; afternoon “occasions,” and it will do j duty for dinner and dances at night,: because the coatee can be left off whennot required. ' Good quality lace does not crush soreadily as the more filmy, materials, and it has more hard, wear in it than either chiffon or gcorget-te. Black lace, made up. over .georgette, with two. or threeflounces bn the skirt and a little bolero to the corsage,, is particularly SAVOURY LUNCHEON DISH. Ingredients: Three-quarters lb liver, 1 j large onion, parsley, a handful, of boiler! rice, mint,'two ounces of butter, 2 eggs, j salt,, pepper, toasted breadcrumbs. I Boil the liver, and grate or. mince it. Cut up the onion, fry it golden brown, and add it to the liver, with the chop-' ped parsley, the rice, the chopped mint, and the melted butter. Mix well. Beat! up the eggs and add them, with salt and pepper. Lastly; add a few tablespoonsful of breadcrumbs, to make the mixture firm but. not stiff. , ■ _ , Grease a pudding dish, sprinkle with breadcrumbs and , turn the mixture in. Steam for about an. hour, keeping plenty, of boiling water-in., the lower pan. Serve -hot with’ chipped potatoes. ■