FASHION NOTES

Taranaki Daily News, 20 June 1931, Page 19 (Supplement)

FASHION NOTES

SIMPLICITY OF NECKLINES.

LINGERIE REPLACES COLLARS. (By Colline Rouff.—Special to News.) Neck-lines need not trouble ur> much this season, for they are not complicated. A quite simple V neck is used on morning frocks of jersey, wool marocain and lainage; on most of the pullovers and blouses; and on many of the pretty frocks of crepe de chine, tussore and shantung. Evening gowns also are cut with the V shape decolletage, slim but very deep, the V point at the back reaching to the waist. But the space is filled t- just below the shoulder 'blades with a layer of flesh net, flesh shadow lace, fine silver or gold net, or fine metal tissue,' •whichever seems most suitable. Some V baek bodies have straightacross square front, and the cross-over front, also lends itself well tb the V line, being adaptable to any required depth. To do away with tod much width, on the shoulders is easy; the front and back are tapered up to slender points,, which fasten with jewelled buckles or clips. Alternately, soft material can be closely gauged, tightly twisted to make slender ropes over the shoulders, or cut off to meet narrow jewelled straps that hold back and front of the bodice in • position. Some gowns are drap a oyer one shoulder only, 'but I do not think this is at all becoming. There is an air of exaggerated “undress” about such .a fashion that is not in the least pretty; in fact it may be pronounced bad taste. NECK FINISHES FOR DAY FROCKS. I think the popularity of the V neckline on day dresses is due to the appearance of a crop of charming little collars and bindings of organdi, pique and lace. It is sasy to refresh a frock with a new lingerie set, and the sets always seem to fit better on a A neck than on an oval or a round one. These lingerie sets will have a big influence on the new coats. Instead of coat collars, we shall see collars of pique and organdi, really on the frocks, but worn outside the coats. Even collars are dispensed with on some frocks, but I think it needs someone very young to stand a perfectly plain neckline : without the smallest softening touch.

I have seen a jersey pull-over with added collar and cuffs, and you know how scornful .we should have been of such a thing a year or two ago. This jersey suit was in a mixture of azureblue silk and wool, the skirt full and finely ribbed to look like kilting, the jersey hip-length and woven in basket squares. The collar and cuffs set, in pale beige net with tiny rows bf frilled lace at the edges, looked charming on the. ..golden-haired girl who wore the suit. ' ■ A suit like that in grey, with pale rose net and lace collar and cuffs, would be charming if the cardigan coat were a little longer than visual, and a small grey hat, simply banded with pale rose cross-grain ribbon, accompanied it. There you have a perfect morning suit for a smart place. AN ECONOMY HINT. If you think these lingerie sets cost more than you can afford, do not despair. Do as all clever Frenchwomen do—make some. The most economical way is to buy really good net and lace, because they wash and wear well. Then, do not waste material by cutting shaped collars to fit V necks. Cut a straight strip, and at the back of the neck and round the shoulder curve make tiny pin tucks just aii inch and a half long. This will make the strip fit any neck, and also give a pretty frilled edge on which to sew the lace. Cuffs, of course, must match. Naturally, this tucking cannot be done on pique, thick shantung or silk poplin. Collars of these materials must be shaped and cut properly by a good pattern.

; STUDIO ENTERTAINING. FOOD YOU MUST SPEAR. (By F.F.) Studio parties, at which everything is organised on the most informal lines, have set a fashion in entertaining. Even where the studio proper is non-existent, food is frequently served just in the same way as if “artistic” conditions—which mean an apology for a kitchen and an “ob'liger” by way of staff —were in force. Now all sorts of appetising “eats” of quite a substantial character can be served by the Bohemian method of handing them round on a large dish, each email portion stabbed through by a little wooden spear —the kind of spear that stabs the cherry in a cocktail. You see, food eaten in this way leaves no plates, knives or forks to be washed up afterwards —a great point in these days; ■Perhaps the best “speared foods’’ of which is just a mouthful. With them all are the tiny sausages, each one of go “crepinettes,” which are slightly slightly richer, and slightly more highly seasoned, Rashers cf thin bacon, rolled and speared, go admirably with little rolls fresh from re-heating in the gas-oven. Minute fish-cakes, similarly speared and drained free from fat, are always popular. They must be made solid in order that they may stand the ordeal of clinging to the little wooden sticks. Thin strips of veal cutlet and slender slices of rumpsteak, lightly grilled and seasoned with a spot of French mustard before being speared, arc sure to find a ready market. It is fun to prepare these speared dainties, and only half the trouble of thinking out a formal meal. And they do taste good when you have scrambled successfully for them as each dish makes its appearance.