THE VIC-REGAL GARDEN PARTY.

Dominion, Volume 1, Issue 2, 27 September 1907, Page 3

THE VIC-REGAL GARDEN PARTY.

\ SOME OF THE DRESSES. On Wednesday .tho. forecast for Thursday's garden party at Government House were gloomy.in tho. extreme. Rain, with a northerly, tjulo, and all tho guests in raincoats beneath umbrellas, seemed certain. JJut the prophecy was belied by a clear sky, a mannorly wind, and dozens of pretty frocks ana flowery, hats. This was the. first real day of spring, the ii;jc opportunity to discard .winter attire; and, though.a keenness., m the air made many hesitate to lay aside.thoir furs, .all tlm brightest colours were worn'. Though tliere wero to bo seen fewer ,of the llimsy materials to which summer-will accustom us, the whole effect was yet gay and .springlike. The kimono-sleci'ed bodice >vas very much in ovidence, and ono can undor-. stand its wide popularity.,at. Homo, for it certainly does oiiablo voilo silk or velvet to bo combined-with lighter fabrics moro gracefully than can, bo dono by auy other fashion ever invented for afternoon wear.. It was noticcablo that there were no enormous hats, ' perhaps, becauso thero was enough of tho northerly wind left to make very iarge hats, a dangerous experiment. There were some ■ exceedingly pretty hats,' and everywhere were roses. One charming hat that bore'the stamp of Paris was of whito crinoline straw trimmed very simply with whito tullo, and a white Nell Gwymio feather. Another beautiful hat of black straw was trimmed with large blue roses. " fler Exccllency received hor guests in a graceful frock of, heliotrope, crepo do chine, with shoulder capes, and yoke of Irish lace.

Tho Hon. Kathleen Plunket wore a frock-of' delicate pink, the ■ skirt of •cloth varidyked over an undorskirt of tucked chitfon;.Mrs AVatcrfield, cream eloth frock, kimono bodice edged with bands of floral silk,.laco'blouse, .and rose-coloured hat trimmed, with'"floral ribbon and roses; Mrs Wallis, roseda green voilo, hat trimmed with yellow and white neld flowers; Mrs Findlaj, black and white striped silk, rose pink .-toque; Miss'Hall-Jones, cream cloth .trimmed with bands and buttons of moss green .velvet, .green hat with' puffed silk crown; Mrs. David "Nathan, palo'mauvo chiffon, velvet frock, picture hat; Mrs. Rankin-Browno, black and white check Trench canvas',.cream hat trimmed with, big s bows of black, ribbon, and,roses; Miss Gladys Na-' than,. pink Japanc'so silk, pink hat, r and white cloth cape; Mrs. Rhodes, -black brocade; 'black and steel toque; Mrs. J. Studbolmo .pastel blue cloth,, black and.blue ostrich feather toque; Miss Richmond, black coat and skirt, black .picture'hat; .Mrs. Stott, eroam; voilo barred with black velvet, white; picture hat;' Mrs! Laing-Meason, black glace silk,,-Oriental embroideries, black, picturo hat;; Miss M..- Lairig-s.lc.ason,' pastel green cloth, and .'heliotrope toque;' Mrs. Larnach,'reseda green l voile, white ostrich' boa,' 'cowslip; toque; Mrs. Wjlliams black'brocade, Eablo cape; Miss Miles,.wine red cloth,' picture hat "to match; Mrs. B'. Harcourt, pastel green cloth, small hat; trimmed 'with roses; -Mrs; Fitzgerald, : grey- cOat>; arid skirt; black hat; Mrs. ■ Pollen, pastel'green' cloth,- kimono, bodice; cream embroidered silk blouse,. white plumed hat; Mrs; -RiddifonV brown striped- Sicilian, brornr hat : with pink-roses'; Mrs. Fred. Baume, black; and white striped silk, with palo • blue ■' rosettes,. :black: hat' with blue 'roses ;■ Mrs. Crosby," piile blue voile, small; black hat; Mrs. Firth,, nattier -blue cloth, and hat of same/shade trimmed with - tulle ;,Mrs. Ward,.dark bluo coat' and skirt"; Miss'C. Beaiicbamp; green voile,' whito'picture ' hat;' Miss. .8., Cooper, cream ' voilo strapped with black velvet; Mrs. Seaton, bluo cloth.black toque'; Miss Seaton,.brown vclr vet frock, brown.- hat j Miss ; Monteath, cream voile, white Dolly Yar.-. 1 don ha.t;-Mrs Macarthy, dove-colonr-ed "cloth with strappings of. embroidery,; Miss Prouso, cream cloth, .-.white 1 crinoline hat.; Miss..Edwin, pink canvas; Miss Rubi Seddon, black.,and white striped woollen .coat.-and.,skirt, black- hat; Mrs. Knox .Gilmer,.,plumcoloured cloth with, lace -blouse,, and pink-flowered hat;., , Miss , Rawson, croam voile frpck ; with,kirhono bodice trimmed with. ; ,bands of green-silk,, lace blouse, white hat with pink roses; Miss Butts, pale bluo Sicilian, blue Sicilian coat; Mrs. Chas. Hov/ortn green Shantung'silk-frock; hat of pale blue trimmed with green : rosos. white feather boa. ■ :•"'

TO=DAY'S-DIIER.

PBACTICAL SUGGESTIONS BY AN EXPEIIT. (Specially Written, for Tue Dominion.) The planning of the day's dinner is a, problem .ever-present, to tho busy housekeeper. '■ To assist in .its solution we have- arranged - with Miss-Gertrude Ivey, , Instructress in cooking :at (Ik. Technical School,- Wellington/to supply, day by day, an outline for an inox- ; pensive dinner suitable for a family o: four or five perspns.. ■• • .SEPTEMBER °27.': ■'. ■ Pea -Soup. . Gateau of\Mcat. - • French Carrots. Mashed Potatoes. . Khubarb Tart. ■ • > Note.—Pea soup contains a good Quantity of nourishment: ■. ■ Meat Gateau. Ingredients: lib. of cooked chopped meat; 1 small tablespoonful of chopped onian; .4 ounces of brea'd crumbs; 1 tablespoonful of, dripping; A largo cur; .of water' or gravy; 3 teaspoons of chopped parsley; 2 or 3 eggs; lemon essence. Method of Preparation. Grease a cake ti' nand cover it' well with browned bread crumbs, or if there are no.brown crumbs; grate some crust of bread. Fry tho chopped onion in the dripping; add the meat, pepper, salt, and gravy. ''-.-... It wo.uld. not hurt this dish to keep back the white of an egg to use for the top of the rhubarb tart. Beat the eggs and add the'water to fhem; take the meat off the fire and 'add the eggs; and then add the crumbs; lemon and parsley. If then too; dry,, .add. more gravy or milk. -.-■ Put. tho mixture into the cake tin, cad cover it with a. greased paper; bake it slowly' for an Hour, or.stcani'it; turn it out and 6crvd hot or cold. ' '; Bcmembbr to take the pieces of bread left from making the crumbs so that they, may be crushed and kept for further use. They will keep for months, and on.an emergency may be used for egging and crumbing. French Carrots.. ■ Cut the carrots into neat pieces after boiling them. Put- them for three or four minutes into a iian with a teaspoonful of butter, a little pepper and sugar, and some chopped parsley, and then S9rve as usual. '' FOR- TO-MORROW. ' The bones, etc., from, the m;-at should be put to simw.T in the wafer the carrots were cooked' in, so as to make' etnek for the nest soup or. entrre. Ingredients for to-morrow:—2lb. -beef . skirting, or sonic-stowing steak, .onions, thyme, parsley, -potatoes; prunes, ric--. cabbage. . , For Sunday's... Dinner.:—l head of celery, 2 pints extra milk; pork or rabbit for roasting; lib. apples,' and 6ome sage; if using pork, pi'as and potatoes; sheet'gelatine,'2 or 3 bananas, i eggs, loaf su;c;lr. For Supp::r:—Veal an dham for pie; salad; 3 lemons.