THE New Season will see-

Timaru Herald, Volume CXLII, Issue 20514, 4 September 1936, Page 10

TH E New Season will see-

QPRING Forethoughts Mrs. John MacNamara, batter known as Miss Sheilah Lloyd Parry, Sydney mannequin, is on tour with her husband in America and the Continent, and sends the following fashion news from New York.

LONDON, June 30. II HE new silhouette is a conservative one, accentuating a 11 softly feminine line with slight emphasis on broadened shoulders. A high, round neckline is particularly stressed, and is marked by a rolled binding, repeated also on the shoulder seams. Scallops play an important role on tailored summer suits, as well as on afternoon and evening dresses. A frock that is always a joy to have in one’s wardrobe is a white silk linen, very simple in style, with scalloped collar and pockets, and enlivened with a gay print jacket. I saw the sweetest frock to-day in Lord and Taylor (Fifth Avenue). They have a Budget shop, especially for small sizes. It was a lovely floral crepe de Chine dinner frock, very simply made, and it had the tiniest white pearl buttons right from its unadorned Peter Pan collar to the tip of the hemline. A very smart in-between seasons frock for ardent knitters is made of very coarse wool oh large needles; is nice in two-piece suit form, with a light blouse. It is smart and is speedily made Transparent hats are rather exotic, but they look very much in keeping with spring, particularly for formal occasions, cocktail parties (where you can get away with anything!) or race meetings. Try an organdie sailor, a chiffon turban, and, if you are specially

daring, a large wired hat of tulle! ® The other night at the exquisite W “Rainbow Room’’ in Rockefeller w centre, almost every second woman 1 was wearing chiffon or net. In evening frocks floating pieces j from the shoulder to the ground ! are a graceful note. Separate trains ! are in vogue 1 again. I think. | too. that they I are quite flat- | tering. A new type of red i n gote is evident in some j of the shops I The one I speci- ; ally loved was I made of crisp : white organdie, embroidered in ' a daisy pattern. over a rustling black taffeta slip. ' edged with a pleated ruffle, and finished at the neckline with a cluster of daisies. Flowers, clumps of them, are being worn everywhere in every conceivable place artificial ones, I mostly, and very bright in color. 1 They look particularly attractive as j a trimming to a large hat and also are worn at the neck of a frock. The tunic dress is enjoying popular favor. One I saw is a black sheer, frosted with white cut linen The smartest colors of the season are : black and white. Navy with hailstone dots is used a lot for trimming on white frocks—belts, sashes, facings. &c. Mulberry and white form an attractive combination and wine and pale blue look very lovely together.

j ON THIS PAGE : The selection of hats and gowns on : : this page shows many of the new i spring tendencies. We find tailored ; moire, the waistcoat suit, the square spot, the Gibson girl puff sleeved jacket, the new net frock, and a few versions of new spring hats. :

Boston Egg Moulds. Butter a few moulds (size of a large egg cup), surround with chopped parsley, and then lay around chopped or minced ham (raw). Crack an egg into centre, set moulds in a frying pan of water, and cook until eggs are set. Turn out, serve on hot buttered toast and serve with hot fried ham slices. Potato Cheese Cakes. Grate the thin rind of two

lemons, then pound them well with two tablespoonsful of finely sifted sugar, and 3oz. of potato which has been boiled until it has become floury. Stir a couple of ounces of clarified butter in with the mixture, and when smooth add the yolks of two and the white of one egg. Line the tartlet tins with a light crust, rather more than half fill them, and bake in a quick oven. Time to bake, 20 minutes. Sufficient for a dozen and a-half cheese cakes.

Mulligatawny Soup. A quart of stock, about a tablespoon of dripping, 1 onion, 1 apple, 1 dessertspoon curry powder, 11 tablespoons flour, 1 small tablespoon sugar, the juice of a lemon or a tablespoon of vinegar, 1 tablespoon of chutney, salt to taste and a half teacup of rice. Fry the sliced onion and apple in the dripping; then add the flour, sugar, curry powder, salt, chutney and vinegar or lemon juice and mix well together. Slowly add the

stock, stirring well. When boiling, add the rice and simmer for half an hour or so, till the rice is tender. Spiced Fish. Filleted fish, vinegar and spices, season each fillet with a little mixed spice and finely chopped parsley. Sprinkle with salt and pepper, roll each fillet, and pack into a greased piedish; cover with erpial parts of vinegar and water; add a few peppercorns, cloves and

mixed herbs. Cover with a greased paper, and bake about one hour in a medium oven. Egg Blancmange. Mix three level tablespoonsful of cornflour to a smooth cream with a little milk. Allowing altogether a pint of milk, bring the rest to the boil, remove from the fire and add the cornflour slowly, stirring well. Add an ounce and a-half of castor sugar and a pinch of salt. Boil for about ten miu-

utes, stirring nil the time, remove from the fire, drop in the egg yolk and beat. Whip the eggs white, and fold in. This can be served warm, or set in a mould. Fig Pickle. This is delicious with eolil meat, pork or cold bacon. Wash a pound of dried cooking figs in hot water. Leave them to soak overnight in a basin just covered with cold water. The next day drain them in a colander. Prepare a

pickling mixture with half pint vinegar and 11b. demerara sugar. Boil this till thick, then add a dessertspoon each ground cloves and ground cinnamon, a teaspoonful each ground mace and allspice. Simmer for a minute or two, then add the figs and cook very gently for one hour. Put into jars and cover. Eggless Cake. Three cupsful flour. 1 cupful of sugar, 1 cupful of butter, 1 cupful

of currants, 1 cupful of seeded raisins, 2 pieces of peel (if liked), 2 teaspoonsful of carbonate of soda, 2 tablespoonsful of vinegar, 1 teaspoonful of mixed spice. Method: Rub butter into flour, add the dry ingredients, make a well in the middle and put in the vinegar and baking soda mixed; let it work for half an hour - then mix to the right consistency with milk. Bake in a moderate oven for three hours.