WOMAN'S PAGE

Waipawa Mail, Volume LXV, Issue 64, 26 July 1937, Page 4

WOMAN'S PAGE

LONDON GOSSIP. FASHION MODES FOR THE YEAR, LONDON, June 1. The private view at the Academy showed how varied the modes are this year. This was emphasised by the fact that a cold morning bad induced women to wear furs and warm wraps, which by mid-day were uncomfortably hot. An outstanding fashion was the number of flower-trimmed hats. Not . for many years has this been such a favored mode, and that is probably why everyone commented on it. Sailor shapes were wreathed with blooms, or bad masses banked on the bandeau, which held the shallow shape comfortable at n smart angle. 1 .i;, -iii, iw • in the front of the crowns of many varying, styled hats, also several smaller shapes, were made entirely of closely-packed small flowers, such as hyacinth blooms, violets, different shades of velvet forget-me-nots, and flattened-out silk and velvet roses. There is a vogue for showing the hair, and at least two of these flower hats were tricorne shaped, with no crown, but the points turning back and meeting in the centre of the head. Patent Leather Trimming. I have previously mentioned the popularity of suede, or, as some people prefer to call it, antelope. Actually antelope is a little firmer in texture than sueds, and is in great demand for the best type of black dressy handbags. Suede outfits produced by a firm called “Leathern-aft” have ranged from cocktail suits down to shooting jackets. These are in pastel colors as well as the practical dark shades, and lovely coral red jackets in finelyworked suede worn over black dresses are among the smart fashion notes of the present season; From suede it is a short distance to patent leather, which has been revived for trimming suits and dresses, as well as for accessories. One of the softer types, which I saw recently, called a dressmaker suit, is worn with a silver fox cape. It was in green woollen, the new color variously called olive, sage, or mignonette, and the patent leather was used with good l effect for pockets, binding cuffs, and bag. The ruffled yellow blouse was bound and trimmed with a black bow, while the yellow note was repeated in the chamois yellow gloves. Chamois yellow with black, in gloves, hats, or scarves brings a suit up to the minute. The latest craze in stockings is called “Dixie Tan.” I wonder if that conveys the color to you, which is a warm deep pinky tan, and which is worn with almost every colored ensemble, and almost imperative with black. Shoes Important. Shoes are very important with every type of dress, especially so this year, when the shortened skirt draws attention to the ankles and feet.

Speaking to the director of a famous shoe firm, he told me that this year’s fashion trend is towards suede for material, with blue and broevn for coloring, and, of course, excessively smart styles in black for town clothes. Walking shoes are higher in the' front, but heels are lowered to a medium height, sensibly balanced yet graceful. This fashion has been born out of the craze for walking, for women have discovered that it is impossible to walk even a short distance in comfort unless their heels are balanced and normal. Indoor footwear grows more ingenious, but also favors high fronts. Mules have high-pointed fronts, while sandals tie high over the instep. Others have a belt round the angle bone, which supports the shoe cut low at the sides. Combination of leathers with other materials, such as gaberdine for day and lame for the evening give great variety to style and design of this year’s shoes. FOR WINTER BRIDES. Some of the smartest trousseux of of winter brides number hot water bottle covers among, their items, states an exchange. Often they are made of pastel-colored satin, backed with muslin and interlined with douette. Then the fabrics are all joined together by hand-worked quilting. The covers are sometimes made to match a little quilted bed jacket with full, puffed sleeves, and a tiny bolero bodice. Here is an excellent idea for a gift to a friend who likes pretty things. There are other hot water bottle covers which are made of velvet or plush in various colors, and these, too, are sometimes decorated with quilting. One dainty lady uses a cover made of crushed velvet, and lined with muslin. Between the velvet and the muslin dried lavender is secreted and the heat of the bottle brings out the fragrance. WHITE FOX WRAPS. The Duchess of Gloucester and Princess Juliana followed the fashion reeenny set by the Queen when they went to the Coronation costume hull lit the Albert lln.ll, states the “Daily Telegraph.” They both arrived wrapped in magnificent white inx e,i pes. Pastel colored dresses worn by guests in the Royal box set off their 'beautiful jewels. The Duchess ol Gloucester's silver lame brocade dress made a background for a high diamond and turquoise tiara and neek-

I. CARMEL LEROY I 'Miles

lace composed of plaques of the same stones.

The Duchess of Kent wore a necklace of her favorite jewels—deep blue sapphires, set in diamonds. She was dressed in white, and had a high tiara and tiny diamond drop ear-rings. Her present style of hairdressing, with the hair parted in the middle and brought down smoothly over the temples, is particularly becoming 1 with an evening head-dress. A MISCELLANY OF RECIPES. BY A FRENCH CHEF. Onions stuffed with veal make an uncommon and very delicious entree. Method: Peel six very large Spanish onions. Put them in a pan of boiling etc with a little salt and boil gents' three-quarters of an hour. Drain in a colander and then let the cold tap run on them for a minute and leave them to drain thoroughly. Meanwhile, prepare this filling: Trim lib. of veal cutlet and cut it into small pieces, also a lean rasher of bacon, and put (hem through a mincer. Add a sprig of parsley and thyme and a small piece of lemon rind, all very finely chopped, 2oz. of fine breadcrumbs, a sprinkling of salt and pepper, a well-beaten egg, and a tablespoonful of cream. Mix well. Remove the centre of the onions and fill with this mixture. Put them in a fireproof dish, pour some good stock round, and place a small piece of butter in each onion. Bake in a moderate oven. Baste the onions at intervals with the stock and serve in a hot dish. SAVOURY CABBAGE,

Here is a delicious method of serving cabbage. Fry as many rashers of bacon as are required' and put on a hot dish. In the meantime boil the cabbage in the usual way and chop it up. In the bacon fat fry a chopped onion until soft, then add the cabbage, and stir all together, seasoning’ with pepper, salt and a small pinch of nutmeg. When very hot, put on the dish with the rashers round it. To make a complete luncheon course serve with gravy or tomato sauce, chipped or saute potatoes, and fried tomatoes or mushrooms if available. A NOVEL FRUIT TART.

Well wash a quarter of a pound each of prunes and dried apricots, and allow- them to soak for 24 hours in just enough water to cover them. Stew them until tender with sugar to taste, in the same water they were soaked in. Next, line a deep plate with pastry, and pour in the stewed fruit. Make half a pint of custard (custard powder or egg's will do), and pour over the stewed fruit. Cover with a thin covering of pastry, sprinkle with castor sugar and bake in a brisk oven until a. nice brown. When cold the tart may be cut into fingers. CORNFLOUR FRUIT TART. One and a-half ounces of cornflour, one pint of milk, half an ounce of butter, one ounce of sugar, and a pinh of salt. Mix the cornflour with a little milk to a smooth cream. Bring the rest to the boil. Stir in the cornflour, add the butter, sugar and salt. Boil for ten minutes, stirring all the time. Have ready 21b. of any kind of fruit in season, previously stewed, and sweetened to taste. Place the fruit in a dish, pour over it the cornflour mixture, and bake until brown. If preferred, the mixture only may be baked. FIG AND RAISIN TART. One pound of cooking- figs, Jib. stoned raisins, 2oz. browning sugar, gratd rind and squeezed juice of

lemon, half cupful water. Boil all well together until figs are thoroughly soft (they should be put to soak over night), then lin a pieplate with short crust, put in mixture, and cover over w-ith pastry. Press edges well, and bake till a golden brown. Sprinkle w-ith castor sugar, and serve either hot or cold. POMMES DIEPPOIS. Stew- some apples and raisins in a caserole, using as little water is possible. YVhen soft, beat up w-ell with a fork and add the yolk of an egg. Sweeten to taste and serve in custard glasses, garnished with the beaten white of the egg and glace cherries. . STUFFED BAKED APPLES. For stuffed baked apples, pare and ring the apples, then stuff them with raisins, a little peel or chopped walnuts, preserved ginger and cinnamon. Top w-ith Demerara sugar. Place in a buttered oven dish with more Demerera sugar and —for four apples—half a cupful of water and half a teaspoonful of cinnamon. Bake until ready and serve with their own sauce and cream. CREME DE DATTES AU MACARONI. Break one-fourth packet macaroni in small pieces and cook in boiling suited water until done. Drain and let cold water run over it to keep it from adhering. Put in a buttered linking dish. Cut half a packet of dales into small pieces and sprinkle over top, then pour the following eusturd sauce over all. Custard: Three eggs slightly Imaten, six tablespoon fills sugar, sail, two cupfuls hot milk, one teaspoonful vanilla. Method: Gradually pour this hot milk into egg and sugar mixture, add vanilla. I’onr over macaroni and sprinkle nutmeg on top. Bake in inoderato oven until custard is firm — nbout 35 minutes.