Fashions and Furbelows

Star (Christchurch), Issue 17036, 9 May 1923, Page 4

Fashions and Furbelows

(By MRS HAMILTON.)

A Jotes b\) Special (Sanlribuiors

NEW METHODS IN PASSEPARTOUT.

To most folk, mention of passe-par-tout framing conjures up visions of an 1 uninteresting black binding tape. The j new passe partout bindings, however, ! are quite different. Expressed in vivid scarlet, bold bines and greens, the tapes j are gummad in such a way that they adhere tightly to the glass, while their l greater width creates an effective note I against a neutral tinted wall, i The latest idea m passe partout- picture framing is to introduce a narrowlace edging all round the mount. Etchings, mounted on grey paper, and bor-

dered with fine black laco within a binding tape of cobalt blue, achieve added distinction. In the case or ! Beardsley drawings, a characteristic touch is secured by means of a delicate ! edging in gold threads, so disposed a>- ; to appear part and parcel of the frain- ■ ing- ! The fashion of decorating the mount : with a narrow floral design, in harmony i with the print, serves to accentuate 1 1 1 . ! character of the picture. 1 he plain ■ mount is often too hard for complete | success, but the decorated edge, com ! Lined with the coloured binding, tie ! relops in the frame the colour scheme i of the drawing. j A coloured cord, matching the bind j ing. is another idea for increasing i'*ie ; effect of passe-partout framing. A series | of coloured reproductions, with cords i and frames in the same colour, will ! stand out from their environment in a 1 pleasing manner, especially if the same ! tint be repeated elsewhere in the deeor- ' a c ions. j For the panelled room, or that with I simulated panels, a single passe-partout--1 fiamed picture, hung within each sec ! tiou at exactly the same level, creates i k decorative unity most valuable in the ' general scheme. j An entrance hall, in which a series | of Du Maurier drawings from “ Punch ” lias been used in this manner, is one j of the most successful I have seen for ! some considerable time. EASY TOUCHES MODERNISE OLD DRESSES. j What fashion calls the “ new silhou j ette 5 is. at first, glance, so different I from our hang-over clothes that we ar»a j depressed. It is wonderful, howevei, | liow much can be done with panels and • belts to modernise a costume. fyilks, the various crepes or lace can be combined charmingly with the original ina terial to drape below the hen., giving the Length and irregularity now in vogue. The length of the dress itself, ’ i.i many cases, can be increased by rei moving the elastic- at the belt, allowing i the line of the waist to sink. Then an up-to-the-moment touch may be added by a thick (shall we sav clumsy?) girdle plaited from several strips of the panel stuff and fastened in front with a conspicuous buckle*, be low which the ends, lading loose of the plaiting for their final three inches, : descend almost or quite to the ground. 1 A lace tunic draped over an old tiroes will create a new and modish costume. The Greek line, that is, the unbroken , drapery from shoulder to hem chavac J fceristic of the present fashion, may •».- achieved by the lace garment. I ' CLEVER LITTLE WOODEN THINGS. Clever little wooden things are a great vogue at the present time. The 1 bedroom door-knocker, which the- maid ! lifts to let you know she is there, is ; now fashioned as a carved wooden wreath of painted flowers and leaves. I These are fresh and bright looking j upon a white enamelled or grey painted ; door, with a thin line of black round : its panels, and they have become de ; servodiy popular. In fact, they bid I fail to oust the quaint brass bedroom i knocker, which requires a certain | amount of constant cleaning and poli ishing. Wooden wedges, to prevent a loose i window from rattling at night., are j quito picturesque in these days. Their ! flat round heads are daintly painted with conventional flowers oi blue, yellow and red. or a wee mouse, a vise j owl or a man-in-t-he-moon. There is : generally added a little parting benediction, such as *' Roves doux, ” IX>ri mez bien,” “ Beunos Noches,” “ Bon I Soir,” or a “Sleep 'Well.” in firm i black letters. A pair makes quite a I nice and amusing little present for I the bachelor woman, just setting up ! an establishment of her own : or n j couple aro useful to lay upon the chest ; in the guest room, in case your friend, ! stopping overnight, finds it necessary I to wedge the window.

"Wooden bowls, with lids carved with j n wreath of painted flowers, also show ] the present fondness for wooden and painted things. The knob handles of such howls are generally formed of a carved bud or little cluster of flowers. Such bowls are delightful for the •dressing table of the country house. Even small round brooches of daintily carved and painted wood are being used 10 fasten jumpers, and certainly look effective and quite in keeping with the workman-like appearance of the jumper proper. Larger specimens of the painters’ and carvers’ art are seen in Italian baskets, pendants and j wreaths, which are being used instead of pictures hang against the white or cream waMls of a writing orsitting room.

UNUSUAL WAYS WITH FRUIT.

Methods of preparing fruit in winter are becoming more varied. The recipe* given here, having a. touch of novelt y. you will find are delightful confections. The banana and cooking pear being what the French call ‘-negative’’ fruits, that is. lacking a distinctive flavour of their own. require fruit juices or chocolate syrup to remove the insipidity and supply an “ accent. ’ GRILLED FIGS. This is a very old dish and with wafers and chocolate is delicious for luncheon. Select lino washed or bag figs, and. soak for an hour in warm water. Wipe dry. open and pound with a mullet to Hatton. brush with salad oil and broil brown on both sides, using a wire toaster. Place on a hot dish and sprinkle with sugar and lemon CHOCOLATE PEARS. Peel and core medium-sized pears. Place in a baking dish containing an inch oi water and the juice of a large lemon to every -ix pears; cover and hake until Lender. Sweeten the liquid with sugar syrup, and to each cupful add a heaping teaspoonful of grated chocolate, using vanilla essence Vo flavour. ( ook until smooth and pour over the pears. CEYLON APPLES. Wipe and core six fart apples. Place in a linking dish with a cupful of water to which has been added the juice of half a lemon. Cream together half a cupful of butter, 1 cupful of sugar, I. teaspooni id of curry powder, and 1 teaspoonful of lime juice. Fill the cavities with this mixture, and bake in a hot oven. This is a splendid relish to serve with cold meats. SALPTCON OF FRUIT. Cook in enough boiling water to cover them as many large, fresh', seeded raisins as desired. When they are tender add for each pint of liquid 2 teaspoon fuls oi arrowroot, & moot lied in a little cold water. Stir until the liquid thickens, then add ;$ tablespoonfuls of currant jelly and the pulp and juice of one orange, and oir* peat ancl one banana- cut in cubes. Cook, then pour on crustless bread. PLUM GLACE. For ibis delectable sweet choose on** •an oi' large plums. Turn into a porce-lain-lined pan and bring to the boiling point. Drain until the plums are dry, then roll thorn in powdered .sugar until coated a snowy white. To the juice add a cupful of sugar syrup and a pint of grape- juice, mix well, turn into a freezer, and when frozen stiff, pile it on the plums, which have been placed in a dish. TORCHE AUX POAIMES. Peel and slice o good-sized sour apples and steam until tender. Run through a fruit press, add 1 cupful o f chopped blanched almonds, 1 cupful of sugar, a dusting of cinnamon, and 2 beaten eggs. Beat with a wire eggbeater to a foam, put into a buttered mould and bake a pale yellow. Turn out when done, and roughen the surface with peeled almonds cut into long slivers and closely inserted. CARAMEL APPLES. Put 4 ounces of butter in a saucepan. w ith 1 cupful of brown sugar and a generous dusting of cinnamon. When hoi. throw in o peeled and quartered apples and toss and stir until well cooked. Cool, arrange on a serving disli, sprinkle with sugar, and garnish with cubes of bright-tinted and crystallised mint leaves. DEVILLED APPLES. For this relish use the sourest apples procurable. Peel, core and slice into a little cold water. Add equal weight, apples and water, of light brown sugar. To 1 peek of apples allow the juice and grated rinds of 3 lemons. 2 ounces of finely grated ginger. an<s 2 teaspoonfuls of paprika. Boil all together until the apples look transparent, then seal, while hot, in jars. This is fine with cold meat.