WOMAN'S PAGE

Hokitika Guardian, 16 January 1932, Page 3

WOMAN'S PAGE

trousered women. LONDON, November 12. The trouser fashion for women is not new! Girls wore trousers in 1884, and our grandmothers pretend to be shock, ed at us! Trousers in those days didn’t even com© down to their ankles, and resembled nothing so much as a modern man’s plus fours. It is supposed that Victorian women covered their confusion by calling them divided skirts, but the girl that rock the 1884 bicycle in the Lord Mayor|| Show certainly wore trousers. There wqie many amusing fashions in this year’s show. The Victorian women riding on the top of the horse-bus with their voluminous frocks and befeuthered hats caused a great deal of amusement, while those who rode in the earliest motor-ears were funnier still. SHADES FOR LIPS. MUST MATCH FROCKS. LONDON, November 12. In Chicago to be really smart lips must match frocks. It is a very good thing that fashion has decreed that frocks are not blue, green or yellow this winter! Imagine walking down Bond street and meeting women with black lips! But it has not come to that yet • The fashionable shades for lips are raspberry, flame, pastel pink, medium red, purplish or rust. For wear with the new “wine” tones there is a deep raspberry red. The flame red lip-stick is to match flame-red trimmings or accessories, and is also used for wear with greens, a few browns and black and white. Pastel pink lips should be worn for evenings, while light, medium and dark rust lipstick are obtainable for wear with the new rust-coloured gowns. Make-up does not stop at the lips; artificial eyelashes are very fashionable just now, but these do not look their best unless accompanied by the correct eye shadow—green for red beads and blondes, and purple for brunettes. WOMAN’S SENSE OF HUMOUR.

“NEW TECHNIQUE” WANTED

“The type of humour that makes its appeal to the feminine mind fails entirely with the masculine mind,” says a woman writer in an Australian paper. A woman has a keener and more subtle sense of humour than a nian; which means, of course, that she doesn’t laugh so readily. She is far less amused than he by any form of exaggerated humour.

Types of humour which are called “robust” leave women cold. But they will derive the most exquisite enjoyment from the stage or screen spectacle of a husband or lover being caught in an embarrassing (Situation, because they like to speculate what George would look Hike in similar circumstances. They plump for the humours of reality, and appreciate the funny side of the familiar and everyday things of life. Malicious humour has an unfailing appeal for women. The tongue has been through the centuries women’s weapon of defence against man’s greater physical strength. She can be very humorous at another’s expense, and the more spiteful the joke the greater its appeal.

But put a man in a gathering of women and watch him. He is about as comfortable as a rat in a trap as ho listens to them being witty at the expense of some wretched member of their own sex, either because of some peculiarity in dress or some eccentricity of behaviour.

Truth may not always sit enthroned but what the talk loses in strict accuracy it gains in spice. There will he room for trenchant wit and brilliant generalisations, hut a man can find no humour in it. He resents this type of neat, pointed, spiteful humour, which so delights the feminine mind. But if women still wish to go on being humorous they must really invent some new technique. It is ridiculous that nowadays men should beat them at their own particular game.

SEVEN NEW GREEN SHADES. Women will wear seven new shades of green in 1932, according to the British Colour Council’s list of colours published in the “Drapers’ Record.” The new greens have been named “Forester,” “Lincoln,” “Aready,” “Greensward,” “Billiards,” “Lido,” and “Peacock.”

“Woman’s greatest superstition that green is- unlucky is dying out,” said a woman buyer. “Women of to-day are too sensible to bother about such tilings, and even brides are now married in green, because they believe it is lnekv.”

NO WOMEN MINISTERS. PROTEST BEING MADE. LONDON, November 12. The women members of the House of Commons ere wondering wbv a woman 'lms not been included in the new Government. There are filtoen women nrtombors in the new House, fourteen of whom are supporters of the Government, and vet they have not even a jumior position in the .Ministry, Ladv Astor. .the first woman member of tile House, asked a question on the subject, but she herself has admitted that she did not understand the reply that Mr MacDonald gave her.

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His reply was: ”1 should be very glad not only to have one (woman) in the administration, but half a dozen, and if my noble friend will find that there aro not quite so many—or even perhaps worse than that— 1 ant certain she will not blame me for the result.’’ Many prominent women have ' expressed their views on the subject and the general feeling among them is that a time when national economy is being continually preached the Ministry woujd have found a womswi’s point of view particularly useful. FEMININE FASHIONS. TREND FOR COMING YEAR. LONDON, January 6. Long outdoor skirts are doomed and experts have decreed that fashions will be more practical than they have been for years. Evening frocks made of woollens of many dazzling colours, light-weight and as fine as silk, will be worn on lines bordering on the Grecian, Long skirts may be seen at Ascot, but will never be used for town wear, being replaced by trim tailored coats of military cut over neat little frocks of walking length or tailored suits and coat frocks cut' on military lines with broad shoulders.

Mr Peter Russell, the fashionable designer, declares that the new fashions will oblige women to attend to their deportment, hold their heads erect, have square shoulders and walk with an easy swinging stride instead of mincing their steps, which affected last year’s Victorian evening skirts.

British woollens are being increasingly used, and evening frocks are made of lovely fine weight woollens which do not crush and are like silk or crepe de chine. They hang beautifully and will be worn over slips of thick silks, rustling like Victorian petticoats. The evening frocks will return to simple grace with a touch of Grecian influence, on long flowing lines, using as much as 20 yards of material.

TRANSFERS. To re-use transfers take equal parts of washing blue and white sugar, mix with water to the consistency of cream. Then apply this mixture with an ordinary pen (new), tracing the pattern on the transfer. Let it dry and then iron on material. This can he done over and over again as long as the paper is in good order. HOW TO REMOVE STAINS. Tea Stains.—-These can be removed if they are soaked for an hour, or two in a mixture of five teaspoonfuls of glycerine, five teaspoonfuls of warm water, and half a teaspoonful of ammonia; finish by rinsing and washing. Dance Shoes.—Dip a piece of flannel in spirits of wine and rub the shoes. Be sure to rub with the grain of the satin. As the flannel becomes soiled, change to a clean part. Black Ink.—These stains will come out easily if treated with warm milk. Place the stained part in a saucer, and pour on a little hot milk. Let it soak for a few minutes, then rub the stains gently with the finger-tips, then pour on some more fresh hot milk. When the stain has disappeared wash out the milk in the ordinary way.

Furniture rubbed, with wash-leather wrung out of water to which a lew drops of methylated spirits have been added will have a brilliant gloss and seldom need furniture cream.

THIS WEEK’S RECIPES. Egg Biscuit. 5 cups of flour, five tablespoonfuls of butter (five ounces), five tablespoonfuls. of sugar, one teaspoonful of baking powder, five eggs. New Century Pudding. One cup of suet, one cup of sugar, one cup of milk, three cups of flour, one cup of raisins, one cup of currants, two eggs, half teaspoonful of salt, ((no teaspoonful of cinnamon, one teaspoonful baking powder. Shred and chop the suet fine; stone the raisins; pick, wash, and dry the currants. Beat the suet, sugar, and yolks of the eggs together until light, then add the milk and flour; beat until smooth, all spires salt, and whites of the eggs well beaten; then add the baking powder; mix well, and add the fruit well floured; turn into a greased mould, and boil continuously for three hours. Serve hot with wine or hard sauce. , ** * * Preserving Fruit. Make a syrup in proportion of 31b sugar to one gallon water, boiling it for 20 minutes. Then put in the fruit, and when it reaches boiling point again, let it simmer for a certain number of minutes. Gooseberries take 3 or i minutes, they should not burst; cherries G minutes; peaches, whole 15 minutes; pears 20 minutes; apricots 10 minutes; plums hardly more than a scald. While syrup is boiling pack cooked fruit into warm jars, fill to overflowing with syrup. Screw on lids and in a few minutes give another turn or two. Do the whole work quickly. To keep pears white when preserving, pul when peeled into a basin of water to which has been added a little salt. TO CORRESPONDENT. “Tvoiteramri”—Your inquiry re “Aberdeen Sausage” noted and will be included next week.—Ed.