A Column for Ladies.

Horowhenua Chronicle, 16 May 1910, Page 4

A Column for Ladies.

OX VARIOUS MATTERS

(Compiled for "The Chronicle.") ADAPT; NOT ADOPT. Readers of the various Fashion tioiiniitltf' should remember that it is highly important for them to picture to themselves whatever garment they .are contemplating nTaknig lor themselves with their own characteristics i.u mind. Thev must ''visualise," and ho able to call up in their imaginations just what thev will appear to others \\ J lien so gowned. To do this requites knowledge of one's own physical beauties and delects, the latter being inoro important, perhaps, in the matter rs they cast much consideration to disguise, obliterate, and circumvent. Knowledge, too, of the effect of torm and colour comes into the case, and anyone possessed of thorough appreciation ol these cannot fail to lie successful in imagining to herself the models presented for the benefit and assistance of home dressmaking readers as applied to her own rt" quirenieiits. Tt is neither necessary nor desirable to adopt and follow slavishly <any of the so made. The models should, except in the preliminary efforts of a home worker without any previous experience, be. taken as fundamental ideas to be adapted to the individual needs of the reader. NOTES OX FASHIONS. Sleeves .are still very tight the whole way down the arms, tailing a b ttlo over the hands. This" is much more suitable for outdoor wear than the short sleeves of two years ago. The gathered variety, caught down in seams on either side ol the arm, is revived, and will be seen in China silk or in'chiffon in the same colour as the gown, though the material of the sleeve may differ from that of the frock. The newest silk gloves for evening wear are tucked at inch wide intervals from the wrist upwards as lar as the glove extends. These have made their appearance here in Levin. Some were seen in Oxford street this week. Tlio 2()iuch waist is fashion's latest decree. Coloured embroideries on luien are to he one of the features of summer dressing. '1 rimming still continues to appear manly in the bodice, a bolero effect being the most popular. The waistline is becoming more defined. The waist is still a trifle long in front, and tipped upwards :it the back, and it is probable this mode will continue for some time. The short skirt is everywhere in Paris, made sufficiently full to be comfortable and graceful. Xo longer is the "tube' style permissible; no longer the cares entailed by a skirt en traine court lines on madame's face. The train is reserved for ceremonious occasions, such as receptions, dinner parties, weddings, races, etc., where it can be allowed to trail in grace, although at the Paris races this season the short skirt has been very popular. The skirt for general wear can be gored, pleated, tucked, flounced, "sunray" pleated, or whatever you wish—but short it must bo, not only for the street, but home and theatre wear, for madatne has found it a rejuvenator, imparting, as it does, a youthful appearance, and perfect freedom of movement. . Velvet, velveteen, plush, moire, beivgaline, faced cloth, corded silk, and eatchemires are the favoured fabrics, and moire and velvet seem to trim everything. Corded velvet--corduroy, ns it is called—is much in evidence, and the thick rib makes most stylish coats, such as the new long coat, with fur collar, and fur trimmings down front and lower edge, for undoubtedly the addition of fur to the hem of a coat or dress is the dernier cri. For useful wear, serges, diagonals, homespuns, fancy cloths and cheeks are worn, some of the newest wollens showing the boucle surface fashionable years since. For evening dress, materials of a soft nature are favoured—satin, crepe de chine, silk voiles, etc. Then there are velvets. brocades, and lovely corded silks. The pointed basque, which means the return of the natural waist-line, is very becoming, and such a change from the high or Empire waist, which has seen its best days, I am glad to say, although even yet is has followers. However, it is not the fashion for women of to-day, notwithstanding the fact that many points of the dress of that period were modified to bring it up to date, for the long wearing of the straight-froned corsage does not allow of the figure adapting itself to the raised waist-line, although some women will follow the eapricousness of Dame Fashion, irrespective of making guys of themselves, to say nothing of the inconvenience they have to suffer.

To dress well does not mean following; Damp Fashion to the very ldtter. What it docs mean is to adapt and arrange a. fashion to make it individually becoming; for, to bo out of the fashion, one might as well be out of the world. WHOLESOME PUDDINGS. American though she is, tho lady who writes year after year for the cookery page of the "Ladies' Home Journal," does not believe in pic, the gl'eut American food.;. In the frank, physiological way which we are all familiar with nowadays, she explains thait there is quite sufficient reason for tho condemnation of pastry and cakes rich in fatty matter. To compensate for this condemnation, she gives several recipes for useful nourishing puddings that will take the place of "pie." MISCELLANEOUS PUDDINGS. The Bavarian creams; the various fruit sponges; muffin batter baked with fruits and served with 'hard sauce; plain apple dumplings, either boile<l or .baked—the crust must be plain, without shortening. Flour scalded with water, and patted, rather than rolled out, makes the very nicest of apple dumpling crust. Cornstarch ami gelatine, forthose who like th'em, may be converted into a dozen different puddings, all slightly and palatable. Among the heavier desserts, to take the plac'e of pies, are the rolypoly puddings, with Itheir variety of fruits, and tho tiny sup puddings made frcm muffin batter, with cherries or peaches or apples. Prune bread pudding, apple bread pudding, canned peach bread pudding, are all made after the same rule. Cover the bottom of a piedish to th'o thickness of ahou't two inches with fruit; stone the pruvtes, cut tho apples or peaches into slices : cover with a. thick layer of dried and rolled hreadc^fimbs; heat one egg withou't separating it, andd two tablesponfills of sugar, and bent again : add two-thirds of a cupful of milk, pour this over tho fruit, and bake in a moderate oven until the custard is set. Serve this warm, with either cream or milk, or a sauce made of butter anfl sugar, or an ordinary lemon snnco. To give variety take two eggs, separate them and make th" 1 whites into a meringue, and put this over the pudding after it has finjshWl baking; return to the oven and hrnwn on top. Those desserts are inexpensive, and much more quickly made than complicated pies.

DUTCH APPLE CAKE. Separate two eggs, heat the yolks, and add one cupful of milk. ' Sift two tabiespoonfiils of baking-powder with a cupful and a quarter of flour; add this to the milk and egg. beat thoroughly, and fold in the well-beaten whites of the eggs ; pour into a shallow pan, cover the top with quarters of apples or halves of peaches, or a,»y small fruit in season; dust thickly with four tabiespoonfiils of granulated sugar, and bake in a thick oven for twenty minutes. Use enough fruit to make the cake palatable and cook sufficiently lung to make the large Iruit tender. Serve this hot, cither with butter and sugar or with milk or cream. "GHNISRAL SATISFA. HON." Cover the bottom of a pie-dish with stale cake; put over .'the top ta layer of preserves or jelly; separate two eggs and beat the yolks; ■add two-thirds of a cupful of milk, two tabiespoonfiils of sugar, and pour this over the cake and preserves; let it stand for five minutes, and bake in a quick oven for twenty minutes until set. Beat the whites of the eggs to a. stiff froth, and add two 'tablespoonfuls of powdered sugar, and beat again ; spread this over the top of the pie, dust thickly with sugar, and brown in the oven. This may be served warm or cold and without sauce. NOR SPARE MINUTES. Terms used S--Slip, take a stitch off without knitting. K - Knit a plain stitch. 0 -Over, bring the thread ill front. T—Take in, knit two stitches together. CAST OX (i STITCHES. Second row and every alternate ww :OT, K to the end. First row: S 1, K 1, OK 2. Third row: S 1, K 2, OT, OK 2. Fifth row: S If K U. OT, OK 2. Seventh row: S 1. K -I. OT, OK 2. Ninth row: S 1, K 3, T, OT, OT. Tenth row: OT. Slip this Last knitted stitch back on left hand wire, and lift stitches over i't, then slip the other loop back also, OT. K I.