Ladies Column

Wanganui Chronicle, Volume LX, Issue 17126, 30 October 1917, Page 6

Ladies Column

A WASHING COSTUME FOR THE HOME WORKER. Costume coats are very pretty and ■smart, though simple, and are rather shorter than those of last season. In shape there is no striking difference between the two types, but all sorts of distinctive little touches aore introduced in exclusive models, and it is in finish and detail that a woman must rely for the chic and out-of-the-com-mon. aspect of her new season's coat, no matter of what material it be made. It seems likely tha +< plain and striped galatea will be very popular for everyday washing suits, the material being one that ■wears well.

The desire to avoid an extravagant use of material is at the root of the idea of shortening rather than lengthening the new costume-coat, and of retaining a rather close cut, sac effects being out of favour for the time. To economise material, the designers of tailor-mades have introduced some coats that are cleverly seamed in a way that produces really attractive results, while very little, material is needed for the cieation of these particular models. That is to say, the coats are made with short basques and witn • overlaid" fronts and backs, while others are arranged with round, newshaped yokes, with plastron fronts, and so on, all sorts cf clever ideas being

introduced in the endeavour to save material and utilise short pieces. The home workers, on the look-out for a simple pattern of a coat and skirt for washing material, should be interested in the dainty little costume illustrated, which is equally well suited for development m tussore silk or linen materials. The coat is, indeed, specially we:l adapted to washing fabrics, for, when the double belt is unbuttoned, the fronts hang loose and can be easily washed and ironed, while throughout the suit is simplicity itself. The long, plain, revers give a grace and length to the figure and are prettily contrasted by the fussy little basque. Were the costume made of tussore silk, with a view to cleaning, not washing, the revers might he of black or brown satin or taffetas.

The skirt is a full one and is very 'Well hung.

Illustrated with the suit is one of the new straw hats, with high crown and shallow brim, trimmed with a wide band of broche ribbon, or of plain vel-vet-ribbon garlanded with a wreath.of satin flowers. The new, short veil with embroidered edge is also illustrated. Sometimes little "falls" of net are stitched on to the brims of hats in imitation of the new veil.

ROMPERS FOR THE NURSERY

Mothers with young children are generally interested in rompers for the came, for they are the most practical

mode of dress for the nursery, and while they are not intended to be smart, they can be? made quite nicelooking if pretty materials are selected and. a good pattern is chosen.

The simpler these little garments are made and the less trimming used, the better. The models having the onepiece front 11 nd two-piece back are very popular, and mothers also show a liking for the sleeves cut in one with the bodice portion, ?..s this- method simplifies the laundering as well as the making.

Rompers must be of ample size, and if there is aav doubt as to the unshrinkable quality of the material used, it is a good plan to shrink it before

cutting it oivb to the shape of tfce pattern.

Any strong washing material, such as linen 'and gingham, will serve the purpose of a, romper. Sometimes a. little honey-combing or smocking is introduced across the chest, and this beautifies the playfrock considerably.

illustrated, Figure "C," is a very pretThe romper, with honey-combed top, ty model, and for a child of four years of age will cut into about two yards of 36-inch material. Without the smocking, the romper could, be cut from 30-inch stuff.

Tho paper pattern pieces are illustrated in the diagram, and include the front rf romper, one back, one sleeve (cut long enough to form a self-made frill)-, half the collar, and half the belt. These should be laid on the material folded lengthwise, the front being laid to the fold, also the belt. The other pieces are cut out in duplicate.

The romper fastens at the back with buttons and buttonholes, the colter is in two pieces, and the belt is buttoned and run through straps sewn to the v/aist-sides of the romper. A set of three Vandyke honeycombe trim the front, two are -epeated at the back, and the sleeves are gathered at the wrists .and hemmsd. Through a fairly wido hem in the bottom of the romper n.n elastic is run, anc1. enables the playfrock to be tucked up and protect the unider-ga rments.

Useful rompers are also illustrated in Figures "A" and "B," the former being of the one-piece kind (see illustration of pattern in the flat), while the Latter is cut in two parts at the back and is buttoned on the shoulders.

TO OBTAIN PATTERNS. Patterns of all the designs appearing in this column, week by week, can be obtained by sending stamps, value 7d, for e*ery pattern required (coat, 6kirt, blouse, one-piece gown, etc.), to Miss Ida Heller, Care of The iditor. The envelope should be ararked "Patterns."

ON THE RETAINING OF GOOD LOOKS.

lo preserve a good complexion should be an easy matter if the rules of health are followed. One of the corner-stooies qf beauty is a good digestion, arid this depends for the most part -upon slow eating, though, of course, the character of the food taken has also to be considered.

Of great importance, again, is the external application of water, soap, and cold cream.

All the little pores of the skin must be purified, as much of the waste matter thrown off by the system is carried away tihrough the pores. If the latter are clogged with particles of this waste matter, they cannot " breathe," and, us a result, the complexion becomes muddy and sallow. The fresh glow of health does not aoocompany a neglected skin. The face should be bathed with warm water two or tihree times a day, and with hot water, and a mild soap, at least once a day. It is difficult to thoroughly remove t-he natural oils that clog the pores, and in which dust settles, without the use of scfcips and warm water, unless some special treatment is resorted to. The woman who is afraid, of (hot wtater nrast pay the penalty by •combating blackheads. After using hot water to the complexion, however, cold water should be sprayed or dashed on to the face.

After bathing, the skin should .>e soft and flexible. If it feels stiff and glazed, the soap used probably has too much alkali, e*-A if persisted in maj eventually dry up the natural oil of the skin and produce premature wrinkles. Great care, therefore, should be exercised in the selection of soaps- used for the complexion.

Beauty experts advocate steaming the face; but some agree that daily^ constant crcre of the skin is better than this drastic treatment even once a month, though steaming does cleanse the face probably better than any other method.-

PORRIDGE AND SOUP

In her efforts to keep the household expenses as low as possible, and to provide wholesome, -aonrishing faj-e for the family, the housewife should not forget the nutritive value of soups and porridge. Good, strong s oup is a fine basis for a substantial dinner, and nothing if better than porridge for breakfast or luncheon.

In making porridge, two oupfuls ot water should be allowed' to every cupful of oatmeal or rolled oats, and the water should boil before the oatmeal is added to it; all should then simmer for twenty minutes. The milk served with porridge should be as hot as possible.

Porridge and milk are very nutritious, and together may form a light meal in themselves. To vary the flavour, a spoonful of golden syrup added to the porridge is nice.

FISH RISSOLES

Left-over pieces of any kind of boiled fish may be made into tempting rissoles. The flesh of the fish should be removed from bones and skin and pounded into a fine paste, and when m the mortar about a quarter as much of butter or margarine and x high seasoning of cayenne, with a flavouring of mace and nutmeg, should be added. Bread crumbs or :: cold boiled rice can be added to the fish in any quantity required. When the whole is blended together, roil out some puff-pa.ste ve.r t tibin, and, jwith ,a small, 1-oimd! tiin siiape, cut out from the pastry the number of rissole oases required: put some of the fish mixture on toil of these moisten the edges with white or egg, fold and press each rissole, am fry all to a golden brown in hot fat. Drain the rissoles and serve hot