Fashion and Things Feminine.

Waipawa Mail, Volume XXXVII, Issue 7912, 28 July 1917, Page 3 (Supplement)

Fashion and Things Feminine.

DAINTY VEGETARIAN DISHES.

By IDA MELLER - - Copyright.

A “ PARTY FROCK.” No matter how well-filled a woman’s wardrobe may be, it is generally open to receive a new blouse, or something elso bought at tlio sales, and regularly as dale-time comes round again most women find that they are really in need of either large or small items of dress or millinery of one kind or another, and accordingly do the wise thin gaud buy what they want at the drapery sales. Among fascinating trifles of the toilette to be bought for a few pence aio collars and capes for home wear, the cape-collar in thin material edged with fur being a delightful little dress-ac-cesteory. Money wisely spent at the sales can be in a way money saved. Dress-lengths can often be bought at the sales very cheaply, ancl a length of taffetas or crepe de chine is handy to keep by one for Spring wear.

When something more than the ordinary littlo day-frock is needed, taffetas is the material that is generally resorted to for the development of the and very fashionable just now is shot taffetas, often seen in blue and green mixtures. Plain navy-blue taffetas can, however, always hold its own against more novel effects; and when a touch of brightness is needed, plaid silk relief is good, or, instead of a deliberate plain pattern, the silk may be striped in plaid colours. Waistcoats in bright colours arc sometimes very cleverly introduced into dark silk frocks and give a gay touch without being aggressive. The dainty little dress illustrated, suitable for birthday gatherings or occasions when a. silk frock would he appropriate, would develop well in navynlue taffetas or crepe de chine and is well worth copying bv those in need l of a frock of the kind, for the design i 4 simple but chic at the same time and out of the common. The skirt is plain and full, the character of the dress depending on the fascinating little basque-blouse, which is of the one-piece kind, trimmed at the neck and elbows with brown fur. At the waist is a satin Sash, and below it the basque of the blouse hangs in grad'uatod folds. The blouse fastens at the hack, the plain front being a charming feature. This little dress would be lovely in rse-col.ourodi taffetas) or crepe do chine. FROCK FOR A CHILD. Tbe child’s frock illustrated, suitable for a girl of about seven years of age, has tho merit of simplicity and originality as well, the novel touch coming

from the little apron-piece that peeps above the waist. This is a frock for which velveteen,

navy serge, or red cloth or sterge, may bo suggested, with a trimming of buttons. Of 45 inch material, about 2 or 2J yards will be required. There are in aJI seven pieces of the paper pattern. These are illustrated in the diagram, and comprise half the front of skirt, cut with bib in one, one side of skirt with back, one front of .bodice, half the back of bodice, one sleeve, one cuff, and half the collar. Care moist be taken in cutting out to lay the straight edge of front of skirt to a fold of material (fold the stuff lengthwise before laying on it the patterns); place also the Straight edges of back of bodice and of collar to the fold', cutting out tho remaining patterns in duplicate and seeing that the fron toll bodice is on straight of material, parallel with selvedge. Tho bodice fastens in front, joining bodice and skirt to a belting or band of material, and try on. Turn up the bottom of skirt and fit the sleeves into the armholes, gathering the wrists into cuffs; remove tile frock, make any necessary alterations, line the bodice and seam the frock. The seams of skirt are at the back and on either .vide qf front panel. Make the sea>ms in lap style, and 1 stitch them near the edge where serge or cloth is used. Again, where either of these materials is employed, a braid trimming might be introduced as a border to the collar, cuffs and bib, the braid from the latter running on to the skirt, and braid sliould also be tided on the belt. The bodice fastens invisibly, edge to edge. \\ hen velveteen composes the frock, the belt sliould ho ol velveteen to match or of wide satin ribbon. A pretty touch is the threading of tre belt through the front of the frock. Another idea for working out the design would be to make the bib of coarse lace and carry the same on to the skirt for a short distance to suggest an apron The pattern is useful alike for an everyday frock or for one for occasions. The bib fastens with grip-studs on the left sid'e, the buttons being only ornamental. Tlie same with regard to the skirt. A MEAL CHART FOR HOUSEKEEPERS. Even the cheeriest of housekeepers wearies at times of the perpetual tliinking out of menus for the family meals and tho monotony of planning breakfast, luncheon, and dinner for every day in the week, while, on tho other hand 1 , members of the average family are apt to grumble at tile sameness of food put before them and to crave for variety in the daily menus, yet never a suggestion of a practical kind do* they offer to the woman at the helm, who is obliged to do all the thinking-out for them a swell as for herself, so fa r as the table is concerned. Moreover, it is often very difficult for a housekeeper to please the tastes of all for whom she has to cater, for the fa'd.s of one are contrary to the tastes of another, and so on. The great question with which most house-keepers have to deal just now, is bow to run a home in the most economical way; and it is the food problem that must needs be tackled first in settling the question, for generally, it is tho way in which the table isi conducted that is chiefly responsible for economy or extravagance in home management. A discreet housekeeper suggests that, to keep up a good hut economical table, the housewife should occasionally devote one or two evenings to a serious study of the food question, and in that time work out a chart of daily meals, covering about three weeks. ‘ At the end of that period, she says, it will be quite safe to begin again and follow the routine more or less closely., because tbe meals of three weeks ago will be forgotten. Certain changes, relative to foods that are in and out of sieason, must, of course, be made in the meal chart, and this is advantageous for the sake of variety; but the basis of the original chart can remain the same, month in and month out. Tho saving in worry, time, and anxious thought will, it is affirmed, more than compensate for the time spent a.t the beginning in working out tho 'hart. The simplest way in which to set about the task ahead is to take a practical cookery book and read right through it, making a note on a slip of paper of every inexpensive and suitable recipe. To this list, most women will ho able to add the names of other dishes which they have personally tested, and the final grouping of tbe various dishes —soups, vegetables, fish, meat, poultry, savouries, sweets, cakes —will be a simple enough matter. It will he ewll worth wrile, in making the chart, to work out tbe cost of each dish and to note this on the chart. Then, at aiy/ time of special st rests, t will be very easy to arrange the meals so tluit their cost will sink to the very lowest amount possible. TO MAKE BUTTONHOLES. To yut buttonholes through two or three thicknesses of material without separating the fabrics, mark the place and size of each buttonhole with basting thread or chalk, and with aj fine needle, and thread to match the buttonhole, twisJt-stitcli close to the mark, then cut the buttonhole between the lines of stitching. This will not only hold the various thicknesses together, lint will form o stay over which the buttonhole nia- ho worked. All buttonholes should lm dampened and pressed when completTO POLISH GLASS. To give a* good polish to cut glass, wash it) in soap-suds] and do not rinse it, hot wipe it with a dry, clean gla-s----cbth. TO PREPARE CITRON PEEL. When using citron, orange peel or candie-; of that nature, steam them for a few minutes, then run them through the food chopper. The work is easily and quickly done in this way, while the ordinary manner of preparing requires time, labour, and patience.

Butter a baking-dish, and in tbe bottom .place a layer of cooked rice, then a layer of sliced and peeled tomatoes and small raw onions or large onions'cut in quarters. Put in a few lumps of but-