WOMEN'S INTERESTS

Hokitika Guardian, 26 November 1932, Page 3

WOMEN'S INTERESTS

GLOVES AND VELVET.

*The mode of the moment.

Every season brings some new fasiiion which must be seen to be’ believed. This year Paris seems to have concentrated on gloves to provide the unusual note.

While personally I have always upheld the beauty of plain, perfectly-fit-ting pull-on gloves, refusing to admire the embroidered and befriiie'd novelties constantly offered, one has to admit that certain innovations can give a striking effect.

This summer some quaint open-mesh-ed short white gloves, in both cotton and silk were quite attractive with summery cotton and muslin frocks. Paris was inclined to take them more seriously and wore them with town suits and coat frocks. Now we have the long fabric glove made to wear with- both day and evening ensembles, and often the product) of the dressmaker as part of the gown itself. I have seen these gloves in satin, velvet and softest crocodile—real skin that looks like fabric. But it is the velvet or velveteen glove, which promises to be most popular, it has already arrived at the glciye counter.

Velvet or velveteen evening gloves of the same material as a long, plain, elassically-cut evening gown look charming. Black velvet gloves with smart afternoon ensembles of fine black cloth or ; creme are the last word in chic. One dressmaker showed me how she made them without a pattern, using J he material on the bias and moulding to the shape of the fingers and wrists.

Velvet is having an enormous success this season, % and is introduced in unexpected w°ys to give striking distinction to both sports clothes as well as' the more formal ensemble for afternoon and evening. Sports suits in grey or mole-beige corduroy velveteens are very successful. also short jackets of bright green corduroy worn over black woollen frocks. -

Red fox, which is very much in favour : at the moment, looks particularly

well as si collar on a dark corduroy velvet suit. ' Another unusual note is the velvet or velveteen b.ouse worn with a tweed suit usually in a strong contrast A pale beige suit has a dai’k brown blouse with a cravat scarf of the tweed.

A black speckled with white tweed suit, will have a rose-red blouse. A pale grey tweed suit looks well with a navy crown or black or black velvet blouse and a grey scarf and hat.

These outfits look complete on warm days without the coat, with gloves that .catch the skirt and scarf. Translate these sharp colour contrasts into crepe if you think velvet .oo warm, but the newest velvets are so light and sort that they seem to suit all seasons.

jrepes are most attractive. This aiter.loou I saw a model in mole and brown jiepe velvet. The two colours blended with bold effects on the bodice and only i diamond clip to oatch the tiny shoulder cape in place. BoWs seem to be dotted all over the new models. On tweed dresses leather bows at the waist, or iasteniiig the front cf the bodice, often edged with the tweed. Some soft woollen bodices appear to fasten by the two- fronts, tying on the chest. Demure little black frocks in •repe or fine woollen fabrics will have a. bold white bow of gros-grain ribbon at the cross-over bodice, consisting of two ends with tlie centre part and kn'ot gauged and similar smaller bows it the wrists.

Many of the tweeds are so open and transparent that a matching slip is piite necessary; others are as clcse as hand-knitting, which they resemble. One I saw to-day in black, with green and white design, melted into a yoke ind half-sleeve of open-work crochet in sections of black, white and green. A very adaptable dress to suit the climate was made in fine black and white tweed, with a low V-opening. This had a detachable cowl vest of black velvet with a velvet belt to

match buckled at the back. So easy to remove the velvet and wear a linen ir lace cowl on a warm day with white gloves and a white hat. The newest jacket dresses—or suits—show the short jacket straight and -lose to the figure, but without accentuating the waistline 'pud buttoned rather high. These give the impression of waistcoats when a top coat is worn over them.

Tlie coat and dress ensemble has undergone a very decided change. No longer do they match; they may be in two tones of the same shade. but more often the dress is a decided contrast, the ensemble idea, being preserved by accessories matching the coat. A brown coat with hat, shoes, gloves and bag looks charming when worn over a lime-green dress. The same outfit looks well over a beige dress, or one in coraloink or even grey.

Black over vivid coral red or royal blue or worn with a, black d-ess that lias a long white tunic, arc just a few suggestions which can be added to indefinitely.

Mints from

Jiome and Abroad.

WEDDINGS.

CREAGH-HIGKS

The marriage was celebrated on Wednesday, at ■St. Mary’s Church, ChrLtchurch. of Thelma May,' eldci' daughter of Mr and Mi’s G. E. H'cks, of Christchurch, and James, third s on of Mrs B. Creagh, of Brunnerton. The ceremony was performed by the Bev. Father A. McDonald. Nuptial ’Masos followed. The bride; ivho entered the i church with her father, wore parch■ment satin fashioned, with vandyked yoke of guipure lace. The puffad 'sleeves of the lace were finished with long tight cuffs of sati,n, and th e skirt ‘was fully flared from the hips to fo r m a' train. Her unusually long veil wee of silk' net edged with lace, ar, d was worn well off the face, and she carried a bouquet of dark red roses.

DOWLING—WILLIAMS. The wedding was solemnised on Wednesday morning at St- Patricks f'Wuroh. Greyrrouth, of Ruby, youngest daughter of Mrs W. Williams. Oobden. to William Ernest Dowling, eld e t eon of Airs J. Faulkner, Kaiata. Bev. Father Holohnn officiated. The bride, who escorted hv her b r other, eras .attired in a charming frock of ivory georgette over satjn, with silk face ooatee to match, her scalloped embroidered tulle ved brnng held in , jdace bv -a coronet ipf orange blossoms. She carried a slieaf; of white roses, bride lilies, bells and clematis.

LY ALL-WILLI AMS. The wedding took at ReW-nbr at the re'idencß nf Air L.»G. WTliam” nf / Emma, onlv , daughter of W T and Mrs L. G. Williams, to John Henderson, elder sou of, Mr nurl 'AI-’r Incall, Invercargill, the Bev. W. Bell officiating.

BRIGHTENING YOUR CLOTHES.

Tlie finest tonic if one cannot affort new clothes is to refurbish old ones. Here is a really excellent idee and one that is. not t only economical but will add a sense of cheerfulness to frocks that are not new. | Tt doesn’t matter what colour your dress is. a two or t'hree-coh ur plaited scarf will give a touch of distinction. Exclusive dressmakers are putting j them on their models,, but. anybody can I make one for herself at home. | All that is needed is to buy three pieces of chiffon, the colours that you , decide will look best with the frock, j cut them on the cross and roll each : colour separately.. Finally plait them as if there are three, and if only' two. I-then-just twist together the two rolls lof chiffon. The ends where there is no selvedge will roll almost themselves if you stretch them di"htly. They are worn round the 1 neck-line of a f"ock and can he tacked down or caught into a brooch.

HAVE YOU TRIED THESE? • Honey Biscuits. Half a cup sugar, juice two lemons, one cup honey, one cup butter, two well-beaten eggs, half teaspoon salt. Beat all ingredients well together. Then add " four cups flour to which one teaspoon baking powder has been added. Add more flour If necessary to- knoad into a stiff dough, roll out thin and cut into rounds. Bake ,15 minutes in moderate oven ' till -golden brown. When cold join in pairs . with honey between, the icing on top sprinkled with 'cocoanut.

Orange Trifle. Cut into heat pieces sufficient stale sponge cake to three parts fill a dessert bowl. As you put it in, soak each layer with orange juice, ail'd let it stmcl for some hours. 'Many people consider a little lemon juice an improvement. Sprinkle the top with cocoanut and a handful of chopped nuts, and then pour over a good boiled custard, which must he quite cold, and allowed to settle between the crevices of the cake. Just before serving add a tbk'k layer of sliced oranges, sprinkle with sugar and top with whipped cream.

Chocolate Castle Pudding. Ingredients—2-loz *Bournville cocoa, lib breadcrumbs. 3nz butte”, 7oz castor sugar, 2 eggs, milk to mix, vanilla flavouring. Make' the breadcrumbs and mix with the cocoa and castor sugar, beat up the eggs. Warm the butter sufficiently to melt it. Add tlie eggs and melted butter to dry ingredients. together with some milk as required, and mix well. Add flavouring to taste. Pub into small greased castle moulds, cover with greased papers, and steam for about three-quarters of an hour. Turn on to a dish and serve with hot custard.