For Edwardian Coiffures

Timaru Herald, Volume CXLV, Issue 21280, 25 February 1939, Page 22

For Edwardian Coiffures

New Season’s Hats Tilted

rpHIS season women will have to look into the mirror to see that their hat is not on straight. Every hat is made to be tilted provocatively over one eye in the Edwardian manner.

The tilt is the most distinctive feature of the new season’s hats, but although they are worn well over the forehead women will be careful not to completely blot out one eye. This gives a vogue look to the smartest woman. Even berets, tricornes, turbans and the halo hat, which will always be the choice of the young and beautiful who have no lines to be afraid of, are tilted in a dashing manner.

Hats are tiny—miniature hats is the name for them. Even the large-brimmea hat or the one with up-sweeping brim has a tiny flat crown. The idea, of course, being that a tiny crown fits snugly over the high clustered curls of the Edwardian coiffure. The problem of keeping on some of the tilted miniature hats is solved by the use of a “snood” or chignon at’ the back. The snood also keeps the upswept hair of the Edwardian coiffure in place. Snoods are usually of mesh or chenille. Bands and bows of grosgrain ribbon are also used for keeping on the hats. Two interesting hats, one by Suzy and the other by Schiaparelli show both these trends. The first, a black felt “manhatter,” is a modified version of the boater, the crown being slightly higher than in the boater. This hat fits firmly over the curls and comes well over the forehead. It has a snood of black chenille. The second, the Schiaparelli, is of navy blue felt, and has a tiny crown creased like a man’s hat. i It. too, has a snood of mesh. Both these are the perfect finishes for the ultra* tailored suit or costume with a smart high collar.

the top, and steam for li hours. Serve with custard. Milk Jelly Take 1 pint of milk, £oz. of gelatine, lioz. of sugar, and a strip of lemon rind or a few drops of other flavouring. Heat the milk with the rind, and infuse for ten minutes before straining. Add the soaked gelatine and the sugar, and stir gently over heat till dissolved. Pour the liquid into a basin, stir occasionally while cooling, and then transfer it to small

The fez and the pillbox type of hat is still with us, but with a difference. They have veils and feathers to relieve their severity. It seems that fur, too, is largely used on the new season’s hat. For instance, a hat has a band of mink fur to match either a mink coat or a collar, while a quaint idea is to have a fox head worn on top of the hat to go with silver fox stoles and scarves. Other types of fur which adorn hats are Persian lamb, coney, and skunk. New colours are teal blue, oporto wine, Parisian blue, lorenzo brown, forest green, and bronze green ... all lovely shades, created for the crisp colours of winter. Veils are in pastel shades, and are contrasted with the hats. Soft mist blue veils, with wine felt, green on a brown hat, or mauve with grapetone. Contrasts are seen also in the feathers which are used with spectator sports hats. One model of forest green has a dashing feather mount of scarlet feathers. A blaok feather mount adds a smart touch to an Alphonsien hat in oporto wine felt. This hat has an unusual rolled brim and a plate crown, with the feather worn flat across it.

Feathers are obviously much smaller, just “tips” in many cases, and they are bright. Hat pins have come into their own, and women wear them not only as novel finishes to their hats, but for necessity’s sake. The miniature hats need keeping on in winter winds. Berets have gone sky high, and Molyneux presents many of his funnel-shaped models, taller than ever. One striking beret, of navy blue felt, designed by Descat, has a new note in the scalloped high cut side. Molyneux puts a long trailing mesh veil on a funnel-shaped model, with the front shirred from top to bottom.

Felts soft as fur are still popular, while antelope felts are used for both the whole hat or swatched bands, often in sharp contrasting colours.

moulds. Turn out when set, and decorate attractively. Invalid Jellies It is worth while to have a varied “repertoire” of jellies for the patient, who can usually be induced to taste them on the grounds that they “slip down easily” and can be managed comfortably without a multiplicity of implements. They form the ideal diet in all feverish conditions, ano are soothing in cases of throat trouble.