FASHION NOTES

Taranaki Daily News, 17 January 1931, Page 5 (Supplement)

FASHION NOTES

.FROM A FRENCHWOMAN’S DIARY.

PRETTY AFTERNOON GOWNS.

(By Collin© Kouff—'Special to .-News.) Crepe de chine is one of the most fascinatiiig and comfortable materials to choose for pretty afternoon gowns. It looks lovely in colours; .it looks superb in black. It is becoming; it drapes, folds and'pleats beautifully; it presents a splendid background for jewels, and lends itself well to emtrimmings because of its firm ly'vveave. What more can you desire? • True, marocain can play many of these parts; but, alas! too much wear or careless pressing will make it shine like a mirror. So for the dear little house gown, in which you are going to feel very chic and very comfortable, choose a really good crepe de chine, and “it will pay for itself.” I have just seen a selection of models. Some are designed specially for very slim women; some for the not-sd-Slim. Much depends on the cut of a frock this season. It can make you look ordinary, or smart and fashionable. Diet, careful exercise and right breathing begin the good work of producing a good figure, but the dressmaker I 'finishes’ it.

HOW CREPE FROCKS ’ ARE MADE.

One frock was of deep geranium red crepe de chine in a quality like satin. It seemed very plain until closely examined, but it was exquisitely made, of course. Beautiful work .is the chief feature of this season’s clothes, from the plain coat to the most elaborate evening gown. The bodice of the geranium-red dress was a little loose like a blouse, pouched at the waist over a slim ’ belt. Finely piped scallops suggested the shape of a high bolero, which, from a distance, looked like a separate piece. Actually, of course, it was only part of the trimming, and so the perfectly fitting line was preserved. The skirt was flared, and had a similar scallop decoration, which created tjie effect of a very deep yoke at the hipdine and continued to within a foot of the hein.'. , I

SUN-RAY

Another gown, in black fecgepe, had tucks radiating from the hips to the knees, each tuck wonderfully graduated. The ray tucking was done also on the blouse bodice, from neckline downwards over the shoulders, -to form shoulder yoke. The neck w<|s gathered into a plain little band of the material, z which tied in front, the ends, being fin- ' ished with diamante. :/ Two shades of brown are homing into favour again as the scheme for an afternoon gown —a dull fawn and a rich tone like the outer coat of a chestnut. The pointed hip yoke, the bodice front, and the cuffs may- 1 be in the lighter shade, while the rest of the frock is in the darker. The deep cuffs are cut in points and fitted with fine open-work stitching on to the darker portions. The hip yoke and the front of the bodice are also worked in with the pretty stitching, and' the effect is T charming. In black and white it is even smarter, but not so practical, for the white parts look grubby almost at once. THE ÜBIQUITOUS BELT. Belts are still worn with mogt dresses. On day frocks we see twisted silk cords with silver ring fastenings, or else twisted cords with little diamante rings at intervals. Narrow strips of pure white calf skirl tor pressed lamb, with flat buttonhole flowers to match, ’look well bn blacks tailored frocks;' belts of all kinds are worn with tweeds, and dyed calf, lamb- or pony-skin girdles go with jersey, dresses. Lace gowns have/ velvet bands, the newest idea being the double belt for the woman who cannot make up her mind where her waist is. On a frock of the new onion skin lace there were belts of flame and black velvet, both . fastened with jewelled clips. One was placed quite high,' and the other just ■ above the hip? line. Such an idea is ; useful, for it gives an illusion of length ; that is most becoming to the rather '• short figure. Naturally, the belts are narrow —not more than an- inch or an Xich and a half in width.

/ ROUND ABOUT THE HOUSE.

(‘By Housekeeper.)

a saucepan hint.—lf your worn saucepans have not been mended to •ta'nd much wear, try this plan. Get a sponge sandwich tin to fit tightly into the bottom of the saucepan, wedge it in firmly—and you have a perfectly satisfactory repair. These flat tins can ■be obtained in sizes to fit most saucepans. . To pickle meat. —Rut into a pan sufficient water to cover the meat you wish to pickle. Drop in a potato, which will go to the bottom, and add as much salt °as will make the potato rise to the top again. The liquid will now be quite salt enough for the meat to be plunged into it and left for as many days as required. Potatoes a good colour.—Potatoes often discolour when left in a saucepan after they are cooked. To prevent this, strain them, put them in a basin, steamer, or colander, over a pan of hot water, cover with a folded cloth and then with the lid, and leave on the side .* of the Stove. A little milk added to k the water in which they are boded will make old potatoes a good colour.