NEW HAIR STYLES

Wanganui Chronicle, Volume 75, Issue 280, 26 November 1932, Page 15 (Supplement)

NEW HAIR STYLES

CURLS AND ROLLS OUT OF DATE HATS DICTATE FASHION. The line of the hair is so important a feature in the autumn hat fashions J that if a woman neglects to pay a visit to her hairdresser before she sets out to buy her new hat, she may find herself forced to wear a last year’s model—for nothing in the new fashion will suit her. Curls and rolls round the neck, said a prominent London fashion expert, were so old-fashioned that none of his models could be worn with them, for these had been created to show a beautifully cut line of hair beneath the hat. There is an adaptation of the oldfashioned motor-bonnet, although it looks to modern eyes rather like a large Basque beret pulled over the eyes. There is the Edwardian face veil, which, on a little grey velvet and caracul turban called “Princess May,” immediately stamped itself “Autumn 1932.“ And a grey feather evening bandeau worn by a graceful mannequin with greying hair demonstrated how effective this type of head-dress can be for elderly women. Most of the hats have the “forc-ajid aft“ tilt, and a demure little “pud ding basin ” in lhack felt worn straight on. the head and with its slightly turned-up brim pulled down over the eyes elicited immense enthusiasm from the men in the audience. But nearly all the hats are made in velvet or broadcloth, and a jaunty lit tie bow at the back often conceals the nape of the neck without interfering with a possible heavy coat collar. Try Chopped. Apple. M lien making rich soups or stews add a small chopped xppie to the pan. This prevents that over-rich flavour which some people find disagreeable. Chopped apple is also a great improvement to any green salad, giving it an unusual and piquant flavour. Brighter Windows. A small piece of staren added to the water for cleaning windows will remove the dirt more quickly and give them a brilliant shine. Embossed Brass. If embossed brass is cleaned reI gularly it is easily kept in good condi- ! tion. All it requires is washing in a | warm, soapy lather to which a little I liquid ammonia has been added, and j drying afterwards with a very soft i -loth. A very soft brush can bo used ;to get into the crevices of the embossed jarts; and to make sure of getI ting rid of al! the damp in these parts, . emc .he articles standing in a warm I place for a time after drying. When Cooking Peas. A pinch of carbonate of soda in the water in which peas are to bo boiled helps to preserve their bright colour, and the proportion of a lablospoonful of brown sugar to a quart of water aids their flavour, while a few pieces of bacon rind thrown in with them gives them a delicious mellowness. If the smallest possible quantity of water is used for boiling them, It will be found valuable to add to the soup pot • r for use when making the gravy. Making Up Velvet. When cutting out or sewing velvet special care against marking it in any way has to be taken. Pins used to keep a pattern in position, for instance, will leave holes wherever they have been, but if needles are substituted no marks will show. Cotton tackings will show a line, so use silk instead for tacking seams and hems, as this does not have any effect on the material. Try Borax. Fruit stains on cotton fabrics if attended to as soon as possible after they occur, can often be removed easily with powdered bora*. Stretch the stained part over a cup of water and damp it. Scatter powdered borax thickly over and rub it in with the fingers with a circular movement, then run some water through.

'lhe Church of St. Andrew, Undershaft, London, which is 400 years old, is one of the few remaining churches which escaped the Great Fire. It is particularly associated with John Stow, the historian of London.