FASHION NOTES

Taranaki Daily News, 22 November 1930, Page 7 (Supplement)

FASHION NOTES

FROM 4 FRENCHWOMAN’S DIARF.

• THE NEW BONNET HATS.

(By Colline Roufl’.—Special to New?.) If you would be very chic and up-to-date, you will wear lovely little bonnethate 'this season. Most modistes are showing three hats, which are so ’'easy to wear that they make a young face look entrancing, and an older one youthful. They are partly descended from berets, but some of their style comes from the 18th century bonnets ■\vhich were worn by all the demure beauties. One of the most becoming has a bonnet brim laid Hat round the face and attached to a gathered crown. After peaking a little at the ears, as the fold is t'prped over, the brim goes across' the back of the head, finishing with a very loose, fairly large bow on the nape of the neck. The jewelled clip is in demand as &p ornament on the new type of soft hat. It seems impossible to do without it, for it holds down graceful little folds its nothing else cgn, and in a way that is just right. A lovely model in blueblack' silk velvet, with the cup-like crown and a very supple fold round the face, was pulled down paeh side to the ears, where diamond clips were placed to flash on a level with the eyes.

Gfos-grg.jp ribbon is used with velvet and with soft fur fabric, many of the smaller berets being mounted on bandeaux and trimmed with jatinty small bows of it. A hint of a white bapdejiu and a white “bird” bow will pfjep appear on a black hat; or a very neat, flat white camelia will be placed close against the side of a close-fitting cap. FLOWERS ON EVENING GOWNS. It is charming to see flowers on evening frocks once more. The favourite place for them is ip-front of the bodice, (jiuite a big posy is placed at the point of a V-shape decolletage, and it may oomprise three or four large flat flowers in soft tissue, velvet, silk, sjlk /mousseline, or finest metal lame, shaded to match the frock. A flat posy of flowers does not loolc so well, because it must necessarily be a little hard. When the neck line js found in front and V-shaped at tfle back, the flpwerg are posed at the at the waist line. A princess gown of wipe mirror velvet had a high swathed, bodice ,ip front held up by a pmaU velvet strap which passed round the neck; from this strap radiated three velvet’ bands which reached the waistline and were cgught down with a flat rpw of silk shaded wipe-coloured roses.

WEARY FEET AND TIRED ANKLES SIMPLE REMEDIES. I (By M-C. i IVarni are often uqikind to the feet; aiirf tjred aching legs thgt sometimes tpnd to swell towards- evening—are not infrequently tjie (sequel to a busy day. A tppid foot, bath, to which a little eau de Cologne and a pinch of borax have been added, is wonderfully refreshing to weary feet and legs. Still mpre relief is felt if they are afterwards gently massaged with the spirit and dusted over with powder. Equal parts of boracie acid, French chalk, calamine ami orris root make a delightful preparatipn for this purpose, Much discomfort is sometimes caused by'huTd fikjn under the feet. This can be removed by rubbing with pumice stone while in the bath. Apply a, little cold cream afterwards, to keep the skin smooth and soft. Not uncommon is a slight swelling round the ankle joints. ' This is best remedied by wearing little elastic pqttees at night. Wind a length of threefinph elastic round each ankle, starting under the instep and finishing three or four inches up the leg. Trie pqttees should be tight enough to afford even pressure, but care should ue taken that they do not impede circulation. Otherwise, instead of curing the swelling, they will be inclined to aggrayate the trouble. Raising the foot of the bed at night by inserting two small blocks under the castors will, perhaps, do more than anything else to relieve tlie tired aching feeling by assisting the natural return of blood to the fieart. ’’ w WHEN “HOT AND BQTJIEFED.” ’’SIT DOWN. (By A.G.) Your agitation is caused by lack of organisation, and the only thing to do is to re-organise. When a business house getfe in a taugje through growth of trade or inefficient wprkppopjc, the owners immediately reorganise the whole .concern and place things op. a firm basis again. The same thing should be done by the housewife who finds herself getting “all hot gnd bothered.” ‘ ' - Sit down and spend a few moments righting things in your own mind; then tackle the first job, tq the exclusion of all the others. It is useless to try to do ten things at once, for tliis only adds to the confusion. Decide which is the most urgent of the several jobs, and make up your mind to finish tl;at before starting on the next. When you’re feeling “all hot and bothered,”’don’t speak! If you do, you will probably say something for which you will be sorry later on. When you feel that things are too much for yen, you are not in a fit state to argue, so it is better to say nothing at all. If the train is crowded, and the children are tired, and yopr parcels sceiq to get heavier every second, don’t rush about like a disturbed ant, asking total strangers all manner of ridiculous questions, Get your luggage arranged, mid then take your bearings. Don’t fumble about in your bag for the tickets and, before you have searched it, turn to your pockets. Go through one or the other systematically, and the ohadeps. are that you will find the tickets at once. Modern life tends to upset even the calmest people, but you can quickly get back to normal if you pause for a moment, and permit the blupd to coo, and the brain to clear. REPAIRING VENEERED SURFACE.

One of the secrete of success in repairing veneer eon.sinto in soaking the thin wood for some hours in water, so that it becomes almost <l6 pliable a 6 paper. If a new piece of veneer has to be lifted in, trim the soft wood to the desired shape with scissors. No trimming will be needed for an old piece, but it is much more easily worked into place when it is soft. Put a thin layer of gjue on the furniture to be repaired,' press the veneer into place, and remove any glue that oozes up round the edge. Leave for twenty-four hours; then rub the repaired article with linseed oil or French polish, in order to restore the gloss.

MODERN MODES IN MAYFAIR. POPULARITY OF GREY. Clerical grey is a popular colour, if colour it can be called. It appears in all the collections, ai|d has become a formidable rival to black, since it has the same “slimming” effect, but does not take on a “rusty” look so quickly. The great feature about all the clothes which are beitfg shown just now is their air of comfort. The rather exaggerated princess line has gone, and th.ere are many alternatives to tlje moulded gown which, at one time, almost every woniun tried to wear. The close-fitting line above the normal waist, and the flatness below, were more ■ difficult for many figures tflan the straight, boyish silhouette. It is, therefore pleasing to find draped and pouched bodices, and skirt yokes that are not exaggeratedly tight.

The dress with the back panel falling from the shoulder to a low hip line will be welcomed by the woman wlm lias not succeeded in reducing to the “willowy figure,” for it helps to suggest straight slimness.

MATERIALS WITHOUT PATTERN.

The rapidity with which unpatternpd materials have come into favour is astonishing. In a salon full of frocks and suits the visitor looks pound and wonders what is lacking. Quickly she discovered that, every model is of plain fabric, and that circles, squares, floral designs and even broken cheelqs are conspicuous by their absence. The plain fabrics are very attractive, and in neatly every instance two

colours are introduced ip a frock or sifit. A charming example was a pinafore frock of very fine wool crepe—al--most transparent—in a bright shade of mi-vy. Over this was worn a coat of similar material, but in scarlpt. Oply about fen inches qf the flrefis epuld be seen when the coat, which had patch pockets, was fastened. Completed by a navy and scarlet bpfet, it WO B a delightful ensemble. VELVETS AND LAMES. The designers’have gone bnck to plain chiffon velvets for evening dresses. And now, seeing their almost regal beauty, it is not difficult .to appreciate how mpch the- powdering of flowers or dote detracted from their richness. Lame is' now shot with metal threads to form floral patterns. A navy-blue dress had panels apd inset bands of ivory chiffon, both materials shot with silver which created an' extremely rich and unusual effect. STITCHED HATS.' Some of the nicest of the new hat mpdels are made of stitched tweed, elpth, crepe de chine, and even satin. The crowns are shallow and fitted closely to the head; the brims are bonnetshaped in some cases and mushroomshaped in others. Sometimes the stitching is done in silk exactly to match the material, but a more striking effect is secured when contrasting tfiread is used. A black satin bonnetsl;ape stitched closely with white silk looked adorabje with a black satin coat and skirt and a white satin blouse. Certain tweed hate are rather uncomfortably reminiscent of the American sailor shapes .we saw in such abundance about twelve months ago for wear on the beaches. Only a very young and piquant face could stand the sharply upturned outline of the “brim,” and it does not seem probable, therefore, that tflis particular style will make a very wide apixsal. Fine cloth tqrbans to mptifli individual suits and coats are delightfully chic, jewelled clips to hold the folds in place being features of these models, Women who possess old brooches and pendants are having the stones removed and re-set in silver, gold or platinum to forip clips for hats and dresses. ■ ' ■ i A LUNCH COUNTER FOR BIRDS. Wouldn’t it be fun to make a lunch counter for your little feathered friends and then watch them while they come to eat their dinner at it? By doing so you will npt only be getting pleasure yourself, but you will be helping the birds who have a hard time fipding enough food when all the fields are bare. A large cardboard box lid is just the thing for your bird lunch counter. Remove the part that stands up from the flat surface on one side,, but leave this edge around the other three sides. It will keep the crumbs and other dainties that you give the birds from blowing away. After you have put crumbs, bits of suet or other food on the birds’ lunch counter, put it outside of the window with the flat edge toward you and pull the window down tightly on this edge so that it will be held there in place.

The birds will soop find their lunph counter and will come time and again if you keep putting it out filled with goodies for them. If there is a thin curtain over the window you can watch them through it and see all that is going oji. The birds will not then be so easily frightened away by any movement they might spy in the room through an uncurtained window pane.

PITY THE SHY CHILD. DO NOT BULLY HIM. Shy children are to be pitied, not blamed. They suffer mental torture when strangers address them, and if gsked to recite or sing in public their terror is obvious to all. Patience is the best possible weapon to choose for your fight against the shyness of your child. Don’t snap at the little one, of tease hijn. To mock a shy child is nothing short of cruelty. Many a stammerer has to thank his parents for the affliction. In the majority of cases, stammering, is the result of lack of confidence and ’a sense of and if grown-ups attempt to cure the trouble by imitation or sarcasm, which few children understand, it is bound to grow worse instead of better.

Endeavour to impress upon the bashful child that he is as important as anyope else. Praise whenever possible, and only condemn when absolutely necessary. Never think that a child will grow out of his shyness without assistance. Ip nine cases out of ten, this is quite unlikely, and, from being merbly bashful, the little one will probably develop info an intensely "self absorbed, surly absent-minded person, totally' unfit for the battle of life. /

“SURPRISE DISHES.”

VARIATIONS ON THE MENU.

Most of us still feel a childish sense of pleasure when a ’’surprise dish” appears on the tjible. The “surprise” may be merely an orange, which has been cut into halves and had the pulp spooped out so that the skin may be filled with chopped jelly. A scooped-out ragion shell filled with the fruit beaten up with cream, is another surprise dish that always “goes” well. There are various other fillings to experiment with, blancmange apd fruit salads being amongst them. You can keep the shape of the melon by cutting off a slice from .the flattened top and scooping out the fyuif from tliis end, covering tffe opening, after flUipg, With a slice of sponge-cake spread with raspberry jam and decorated with almonds anfl nngelicp. The surprise of. finding an-.ieg within a hot chocolate sauce is a never-failing spui-ce- of delight. The “fudge” sauce is made from a couple of ounces of bar chocolntp meltefl pver hot Wflter- in a small saucepan. Ari ounce of butter is added and then two teacupsful of bpiling water are poured very gradually over the mixture, Thg sauce is simmered for ten minute B , flavoured with vanilla, slightly sweetened, strained, and poured while hot over the individual portions of jee-erpam,