WOMAN'S WORLD

Wanganui Chronicle, Volume LXXXII, Issue 19364, 22 July 1925, Page 7

WOMAN'S WORLD

THE SECRET OF BEING WELL . DRESSED . I A well-dressed man. Bdau Brummell | used to say, could walk without attract- ■ ing attention from the Madeleine to . the Opera. To-day a well-dressed wo- [• man can walk from the Opera to the i [ Tuileries and no head will turn to •'< ! wonder where she bought her frock. It 1 • is not a sign of real smartness to be re- i j markable for one’s clothes in Paris. To [ be prominent for some part of one’s I [ apparel is to have surely committed an i error of taste. The Parisienne who I understands the art of good dressing |,sees that every detail of her clothes is j ; in keeping and therefore unobstrusive. A HIGHER STANDARD There is no doubt that the standard . of good dressing in England is very ; much higher nowadays than even a i few years ago. One sees a great many < more well-turned out women, carefully jj I dressed in every way, than formerly. ;< | But the average woman still has much / to Idarn in the. selection of clothes. i< I ‘‘Englishwomen are very wonderful, h and frequently great artists in a broad !< sense of the term, yet they arc curious- ;< ly deficient in the ability to select and < wear everyday garments,” states the l ( Hon. Mrs. C. W. Forester in her re- j ccntly published book, ‘‘Success !j Through Dress.L The trappy choice of clothes is noth- | | ing more or less than the selection of h j the right garment for every occasion. A ! ( j great many girls by badly apportioning ( their dress allowance arc forced to j

Mrs. Forester maintains that such errors of judgment would not be possible if the dress sense were inculcated in school days. Mothers would do wisely in encouraging their daughters to acquire a sense of fitness in dress by letting them share in the choice of their w’ardrobe in early years. There need be no risk of arousing vanity; why should it be a sign of vanity to like to wear good, well-made clothes any more than it is a sign of greediness to like I good, well-cooked food? The habit of ■ looking at clothes critically will devoir j op and be of service to the girl when | she passes out of her teens. She will I instinctively reject a fashion that docs I not. suit her, even if it is considered “correct.” ENGLISH FASHIONS. Indivuality in dress is slowly but surely being appreciated by the Englishwoman, who does’ not nowadays , need to slavishly base her selection of I clothes or modes bearing the label ” Parisienne. ” English designers and | English dressmakers are creating definite vogues, some of which are beginfiling to have a world-wide influence. However, the uniformity that marks Iso much of present-day fashions is. as | Miss Elise Vallee points out in her help- , I fill little volume, “The Well-Dressed I [Woman’s Do’s 'and Don’ts,” a distinct , 'advantage in thlat it makes for econoI my, for money that would have been spent on numerous and often supcrflous clothes is now saved. Present day [Clothes may have h great similarity, but they lose their uniform stamp when worn becomingly, which is part of the secret of being well dressed. The us? of too much bright colour in clothes is a mistake frequently made by Englishwomen, although Frenchwomen rarely offend in this way. SOME LIKE THEM HARD-BOILED —SOME LIKE THEM SOFT. Do you know how to boil an egg? It is not such a foolish question as it sounds—even apart from the apocryphal ttile of the native servant wh) complained that it would not come Soft enough to stick a fork in, however long he boiled it! Have we not all suffered from the tough, leathery, hard-boiled eggs?—very nice for picnics and for salad, but not what most people wftnr for breakfast. [On the other hand, have we not of’cd lent off the top of an egg only to find a. 'stringy, viscid liquid streaming down the egg cup! The old plan of singing “Jerusalem the Golden” —two verses for soft boiled, three for hard—seems to have gone out. More’s the pity! The plan used in hospital, where every patient in the wtird wants an egg for tea, is excellent. The eggs —if possible in a net —are all put in cold water which is brought to the boil, and allowed to boil a few seconds. Then the net of eggs is lifted out —or, failing a not, the saucepan is gently tilted over a colander in a clean sink, allowing the eggs to roll out, and if rapidly cracked on the top they will be found to be just pleasantly sot. and all alike. For the breakfast Hable an electric egg boiler is ideal; while for an inivalid “coddling” is a very good plan.

[ “Coddling” means putting the egg |in a slop-basin and pouring boiling [water over. Cover tightly and leave [for ten minutes, when both white and [yolk will be lightly set but without [any of the solidity so difficult to di1 gest. KNITTED JUMPER BORDER. A PRETTY PATTERN. Cast on 16 stitches, and for the first row knit 3, thread over twice, purl 2 together, knit 2, thread twice, knit 2 together, thread over twice, knit 2 together, knit 5. 2nd Row—Knit 7. purl 1, knit 2, pur] 1, knit 2, thread over twice, purl 2 together, knit 3. 3rd Row —Knit 3, thread over twice, purl 2 together, knit 13. 4th Row —Knit 13, thread over twice, purl 2 together, knit 3. sth Row—Knit 3, thread over twice, purl 2 together, knit 2, thread over

[twice, knit 2 together, thread over i twice, knit 2 together, knit 5. I 6th Row—Knit 7, purl 1, knit 2, purl 11, knit 2, purl 1, knit 2, thread over [twice, purl 2 together, knit 3. j 7th Row—Knit 3, threJad over twice, I purl 2 together, knit 16. I Bth Row—Cast off 5, knit 10, thread over twice, purl 2 together, knit 3. ] TO JOIN KNITTED GARMENTS. ! Place the two pieces of work to be joined on two wires (knitting needles); the same number of stitches on eacn | wire, taking care to have the end of wool, left over from the knitting, on the right side of the work. Thread this end into a crewel needle, and now start joining. Hold the work in the left band, hnd with the crewel needle in the right hand, lift the first stitch opposite the side to which the end of wool is attached, and draw the needle |right through as if sewing a seam. Lift Joff first stitch on opposite wire in same [way. Again * lift first stitch taken I off, <and with it on crewel needle lift [second stitch off knitting wire, and ■draw through as before. Now lift first [stitch on opposite wire, and with it istill on the crewel needle lake off second stitch on opposite wire, and draw through as before. Repeat the joining [from * until all the stitches are taken [Off. I This may seem 'a trifle complicated on [reading the directions, but when you ;como to the actual working no difficulty will be met with. [

HOW TO SEND AWAY FLOWERS. j One good way is to thoroughly wet 'a piece of flannel and fold it double. Place this in the box intended for the flowers, and arrange the latter on this, placing the heavier blooms at the bottom. Cover with another thin piece of damp flannel, or a thin layer of damp cotton wool, then parcel up securely. • Another method is the following:— Cut slits in potatoes, and itfsert the flower stems, taking care that they are ;firmly fastened in, and supported by a. little cotton or paper. A potato will keep most flowers fresh for a considerable time in a moderate temperature. THE BUTTON BOX. The mother of a large family will find this a very valuable little article, I and if the young members of the household are taught to place the “just come off buttons” in it a large amount of trouble will be saved. Button boots are not so generally worn as they were a few years ago, but one can never tell what a change of fashion may bring. Shirt buttons are more frequently lost [than any other kind, and when an old ginnent. flannel or linen, is discarded, i take off the buttons ami put them into [the box. Trouser buttons, waistcoat i buttons, and coat buttons are all worth saving. Some of the jerseys worn by our boys fasten on one shoulder by moans of buttons, and those are an infinite source of vexation to the mother owing to the mysterious way in which the buttons come off —a way known only to the average healthy schoolboy.

USEFUL RECIPES. GARNISHINGS. Parsley is the most universal garnish for all kinds of poultry, fish, butter, and so on. Horse radish is thp garnish for roast beef, and for some kinds of fish—for the latter slices of lemon are sometimes placed alternately with the horse radish. Slices of lemon for boiled fowl, turkey, fish and roast veal. Boiled beef, hot or cold, is decorated with boiled carrots, cut in slices or any fancy shape. Barberries, rowanberries, or cranberries are used ns a garnish for game; currant jelly is alsq used. Cooked beetroot, sliced, is used for cold meat and salt fish. Fried smelts for turbot. Turkey, capon, or fowl is garnished with fried sausages or forcemeat balls. Lobster coral and parsley are used for boiled fish; sometimes lemon cut in slices. Fennel for mackerel and salmon. Wild duck, widgeon, teal, etc., are garnished with »Sevillc oranges. »Shlads of lettuce, watercress, etc., and all summer salads are prettily decorated with nasturtium blossoms. A RABBIT RECIPE. For A' family dinner there cannot be a more suitable dish, and 2- or three yiting rabbits will be sufficient for the purpose. Wash and joint these, and |put the pieces in a large stewpan, with

3 or 4 onions, sliced, 6 slices of bacon rather fat, a sprig each of parsley ami lemon thyme (tied in muslin), and a quart of water. f>n the top place a suet paste made rather stiff; this should fit the saucepan. Put on the led firmly, and boil for an hour and a quarter, or more or less, according to the age of the rabbits. When done, carefully raise the suet paste, and sprinkle in a seasoning of salt and pepper. Finish for a few minutes longer, then take off the crust, and place it on a deep dish; arrange the rabbit joints or. it, and pour the gravy over, removing the muslin bag of herbs.