MATERIALS.

Evening Post, Volume CXIV, Issue 122, 19 November 1932, Page 9

MATERIALS.

Materials are to be more than usuallyinteresting this season. , The crushed materials in all varieties of textures as well as a -new plush which looks at a short distance exactly like velvet are in the run. ■

These crushed silks, chiffons, satins, anil crepes have surfaces which look as- though the.whole length has been pulled through some ingenious mangling machine and. creased in a Tippled design. Some important houses are using a ne\v bright satin,, perhaps as a relief to the dull surfaces of other materials. ' I have spoken so often.in former articles of the vogue for chiffonvelvet, muslin-velvet, and other sheer velvets that I think there is nothing more to be said on the subjectThere are any amount of smart dresses to be seen in^the popular diagonal stripes, either ■ .black and1 white or blue and^ white. Most ot! them are in thick crepe de chine, ' but i there are I- also many in ehiiffon,- in georgete,^and in toiled© soie. '.

. These stripe^, materials are having a genuine heyday in smart society, probably because they take' a lot of wearing.

MINOR WAR IN DRESS-WORLD ,THIS SEASON.

An important fashion development which has! Just taken plae.e is that Paris; has decided, no ..longer to ignore the older woman. She is to be studied as carefully : 'as her daughter, and clothes specially designed.-.for. her are being shown; 'clothes : which ; have, all- 'the charm, dignity, and • graeiousness -which Paris knows so well:how, to -achieve: For the rest there are no. great fashion revolutions. Paris has looked round the feminine'world with a shrewd eye, and decided that this is to be, at all events for the time being. But there will certainly be a minor war in/ the dress world. ' Soinc designers believe, in a'high waist, others will not hear of it. - Some: are introducing a, modernised high-waisted -directoire line,' and others are "loosening the'line, above the normal. ;waist. (The pseudo : directoire line will interest'most women,-for it will bring" an ominous change' in- skirt lengths: • Day'skirts with this^ line will)b"e: about'two' inches shorter. Somotimesr they are to 'be straighter and tighter too, -although there as a terideriey' to -put the waist high, and use a-certain amount of fullness in:the skirt. .-The;skirts: of: the tighter frocks are^o be-a'little shorter; and, after all/ifis notlogical that there should be one sldrfc length-for the daytime and another for evening. We may have another skirt battle •yet: and' that m the Tery near future: : i. . FASHION DETAILS. .."'•..'.;' ■ Fashion has. one end in view—to play up the : woman. . And when it comes to beauty tricks all sorts of whims are allowed. New eyelashes, hair : turned golden' or silver; for the : night, eyes made .immense -with blue or green or metallic- shading. The smartest coiffures are softened with little vayward curls or by draped waves or swirls. The current mode for dressing the hair means constant application to the coiffeur. It takes a lot of redoing, and is something which only much leisure and attention can produce.

Flowers arc much to the fore as trimming for hats. One little toque seen recently was made from pure white narcissi blooms and trimmed with a small group of the same flowers at the side. . •; ■.:; ~~■ ;■• i ;; -■ ■ ■"•■ :

The pointed crown is a new shape as well as the way in'which the centres of some hats are set well at the back of the head.

Every well-dressed woman knows that the present-day fashions in sports and day clothes call for impeccable tailoring, which must at the same time be simple aiid devoid of any contrasting trimming. ■ ,-

"TRY. THIS DELICIOUS ENTREE " SATS MISS UNA CARTER. '

Skin sis sheep's kidneys, slice thinly, and fry in 1 tablespoon of butter or bacon dripping; sprinkle them with £ shallots, 2 teaspoonfula of chopped parsley, and half a teaspoonful of thy»e with a little cayenne pepper and salt. Cook and keep hot. Stir 2 dessertspoonfuls of flour into the butter in the pan; add one cup of good stock and simmer. Add a dessertspoonful of Lea & Perrins' sauce; pour over the kidneys, gam with fried croutes, cut m small triangles, and serve very hot. "The addition of th© Lea & Perrins is important," says.Miss Carter, Cookery Expert and Gold Medallist, "if the perfect result is to be obtained, as this sauce alone possesses the unique properties of both adding to and drawing out the flavour of the various ingredients used. Le a & Perrins is a blend of rare spices and most economical ia gae,*-'—■Advi* " "