Fashions Latest Colours Frilly Necks, Linen and Velvet

Taranaki Daily News, 17 August 1935, Page 15 (Supplement)

Fashions Latest Colours Frilly Necks, Linen and Velvet

WOMEN with small dress allowances must sigh for the old happy days when every colour in the rainbow—and a good many others beside —could be worn and accounted fashionable, or for the later ones when certain ranges of tints were selected for popularity by the dressmakers and remained in their proud position for months instead of weeks. Now, after a very short run, the fashionable colours seem to retire as soon as frocks and hats which feature them have been purchased, and something quite different in tone takes their place and is well established long before the new dress and headwear have seen their best days. A long list of new colours is posted just now in the fashionable dressmaker’s workrooms. Blue and pink remain in it, certainly, but the clear colours have given place to shadowy ones, and instead of turquoise we have a very soft shade of that lovely blue which Romney used when he painted women’s dresses and hats, and the grey-blue which belongs to love-in-the-mist. In the pink range the. shade is much paler and less defined than it was, definitely pastel, but the particular tone which was named after Princess Margaret Rose at the beginning of the year remains though in a more or less “faded” version. It is, as the original was, much more rose than pink. For many weeks now green has been a most popular colour in the ballroom. That translucent shade associated with running water has made the loveliest of dance frocks, for it takes on a new attractiveness in artificial light, and the whole range of leaf greens, from the pale lily of the valley example to the darker tree) foliage shades, have appeared too, in velvet, satin, crepe and flowered silk. Now, however, that particular range of greens is slowly fading out and in its place comes a more sophisticated set of tints, beginning with the green of spinach leaves. It is so unusual that it gets more than a second glance at the dress shows, and the good dressmaker, is careful to explain to clients who are always on the look-out for something which will make them just a little conspicuous that it is only a good shade when the material in which it is exploited is suitable for it, and that a whole dress, or two-piece, of it would be unthinkable. It needs, .quite definitely, a dark background, against which to flaunt itself, and for that reason it is most successful when it is chosen for a blouse to be worn with a black suit, a hat for the same, or as a little front or collar for a very dark coat frock. There are only a certain number of browns with which it will blend, and dressmakers do not seem to have discovered any other green with which it will associate happily.

Round About the House. In a house where all cooking has to be done on a gas stove it is difficult to provide puddings which require long boiling. If the mixture is divided into small earthenware custard cups and covered with grease-proof paper firmly tied down,, it can be cooked in a large pan in one-sixth of the time mentioned, in the recipe. # » ♦ ' # ' After draining the water away from boiled potatoes, shake the. pan, cover the vegetables with a folded cloth, and leave them on the stove to steam dry. Old potatoes treated thus will mash into a delicious creamy puree; new ones will be firm, a good colour, and ready to be coated with butter and chopped parsley. * * ■ # # Big safety pins make useful holders for odd buttons and loose hooks and eyes. ' # *. * « A large bowl of cold water placed at night in a room in which there has been much smoking will

absorb the odour of tobacco. A pail of water should be placed also in a newly painted room to take up the smell of paint. Incidentally, these two hints prove how dangerous it is to drink ■water that has been standing uncovered and exposed to the air for any length of time. * * * ■« When household linen has been mended, fold it so that the repair is visible. Then, before taking it from the cupboard, you can decide whether or 7 not it will serve the purpose for which it is required. The good' housewife of other days used to mark her household linen with the date on which it was bought, , and had quite a system in using it. Nowadays some women keep sheets tied, in pairs, with narrow ribbons of different colours — the various colours standing for different years. A Use for “Drumsticks.” When chickens have figured on the menu it frequently haDDens

that the “drumsticks” are left over and the housewife wonders how best to serve them the second time. The meat can, of course, be minced, mixed with rich white sauce, seasoned, and used in Cornish pasties. The whole drumstn ks can be fried in butter and served surrounded by small potatoes and little mounds of peas. The meat, freed from skin and bone, can also be cut into neat cubes and mixed with salad for supper.

Again, they may be devilled, thus: Make long open slits in them. Mix a paste of olive oil, dry mustard, salt and cayenne, and fill the slits with this. Roll the stuffed drumsticks in flour, coat with melted butter and grill briskly for five minutes. Serve garnished with -watercress. American Tea Sandwich. Beat to a cream three ounces each of butter and sugar. Add an egg, beat well, then another egg, *

beating all the time. Now stir in two tablespoonsful of warm water and the same quantity of golden syrup. Continue to beat while adding six ounces of flour, and a quarter of a teaspoonful each of ground ginger, cinnamon and allspice, together with half a teaspoonful of baking powder. Butter two sandwich tins, divide the mixture between them, and bake in a moderate oven until cooked. Test with a skewer. Leave to get cold, tlren make int<j a sandwich

with whipped cream sweetened, with castor sugar and coloured with chopped glace cherries. Sweetbreads from the Grill. Blanch the sweetbreads in boil-* ing water, simmer them gently in a little white stock flavoured with bacon or ham. Take up when cooked, drain dry, and grill them on both sides. Strain and thicken the stock, flavour to taste and pour this round the sweetbreads in a hot entree dish,