CUSHION STYLES

Timaru Herald, Volume CXLIII, Issue 20928, 6 January 1938, Page 8

CUSHION STYLES

NEW MODES ARE SIMPLE As accessories to a room cushion, can be as valuable as any other part of furnishing in the planning of a home, and more especially is this true if they are chosen with an eye to colour, shape and fabric. Cushions are essential to almost every room. They give an air o r comfort and form a delightful colour They are invaluable in sun porches and on verandahs and give the correct finishing to a bedroom. Simplicity of line is the keynote of cushions for the coming season. Though plain in shape, they reveal very novel and rich trimmings, which are a foil to the more subdued fabrics used for lounges, dining-rooms and bedrooms. Quilted, padded, ruched and kilted edges are being used, as well as a wealth of fringes and cording, to trim these allimportant <.ems of furnishing. Very interesting is the new way of looping the cord around cushions, and when used on velvet cushions in a tone deeper than the fabric of the cushion this is very effective. Perhaps the newest material is glazed chintz, which is as lovely as its name suggests. The surface presents a lacquered effect, and is printed in a variety of gorgeously coloured designs. Very beautiful are the quilted glazed chintzes, which are delightful for bedrooms where bedspread cushions, curtains and window seat coverings can all be made to match. Taffeta for cushions is once again popular, and can be very pleasing to the eye when finished with Italian quilting. Striped, plain and tartan cottage weaves, cretonnes in many patterns and colours, and novelty knop weaves are some of the favourite materia’« being used for the portico or verandah lounge. Very useful are the check patterned leather travelling cushions in two-tone effects of brown and fawn. They serve a dual purpose, as they contain pockets for books and have bandies for carrying purposes.

Raspberry jam or meringue) crystallised cherries METHOD: Line the sides of four individual dessert glasses with split halved fingers. Dissolve one tablespoon sugar in the milk, heat till just lukewarm, add junket essence, stir for few seconds, and pour at once into prepared dishes. Leave undisturbed till firmly set (about ten minutes )and, when cold, chill thoroughly in refrigerator or ice-chest. Whisk the egg white to stiff froth, gradually add two tablespoons castor sugar, and top each dish with meringue. Place a little raspberry jam or a cherry on top of meringue.