WOMAN’S WORLD.

Hauraki Plains Gazette, Volume XXXX, Issue 5468, 30 August 1929, Page 1

WOMAN’S WORLD.

By

ANTOINETTE

for the “ Hauraki Plains Gazette.” COOKERY NOTES. Following my notes on vegetables last Friday I give these tried recipes for the cooking of green foods :— Petits Peis a la Francaise (Green Peas). Put 'into a saucepan a tumblerful of water, salt, two small onions (peeled), and the heart of a lettuce ; bring to the. boil, add a little batter and 11b of shelled new peas, as small as possible. Cook with the saucennn iricovered on a quick fire until the peas are done. Pour away most of the liquid, remove onions and lettuce, add a teaspoonful of soft sugar, more salt if necessary, and pepper. Add another piece of butter the size of a walnut, bring to the boil once and serve. Fricassee of Vegetables. Take some young carrots and turnips, half of each, scrape, wash them and cook in salted boiling water until quite tender. Strain them well and cut into small pieces about half an inch long. Melt a piece of butter in a frying-pan, and when it is fairly hot put in the vegetables and cock them, shaking the pan ccnstantly, until they are a delicate golden colour. They should not be too brown or crisp, Sprinkle with salt and pepper and serve at once. This dish should not be kept waiting, as the vegetables become sodden and butter oily. New Potato Rissoles. Scrape some new potatoes, wash them, and put in cold salted water and cook until almost, but not quite, done. Drain them well and put them into a frying-pan in which you have melted some butter. Continue to cook < the potatoes in this manner, turning them constantly, so that they are evenly browned all over. This part of the cooking should not be done too quickly. Put the potatoes in a hot dish, sprinkle with salt and chopped parsley, and serve at once. Haricots Verts a la Poulette. First boil the beans, strain them, and keep hot. Then put into a saucepan a piece of butter the size of an ! egg and a tablespoon of flour; cook ' this for a few minutes, seeing that there are no lumps. Add a glass of water and milk mixed, salt and pepper, cook gently for about ten minutes, stirring constantly. Just before serving pour slowly in the yolk of an egg, chopped parsley, and pour over the beans. . The sauce must not reach boiling point after the egg has been kdded. Young carrots are also delicious served with this sauce. SPRING FASHIONS. In September there is always a great demand for the lightweight street frock. Quite often extremely warm days come as a complete surprise, as far as sartorial preparation is concerned. I know of nothing that so symbolises the summer mode for afternoon as the soft white collars and cuffs that are found no so many of the best models. Organdy, fine handworked net, handkerchief linen, even softly draped chiffon and lace, are all used to fashion inconsequential little vestees, fishus, andc ollars. It is a way of stressing daytime simplicity as contrasted with the evening sophistication. We dress for sports and afternoon with an extreme of casualness that we make up for in the evening by allowing our imaginations to fall into any category that is becoming. provided the skirt has length and the hips are tight. To know how to modify, jn fact, is an evidence of one’s knowledge of clothes, and just how much adapting one knows how to do successful.?, points the way to perfect taste.

I believe I have already spoken of the prevalence of flowers used at the back of the waistline. Roses are always exquisite. Natural flowers are not to be ignored either, nowadavs. T saw a spray of pink camellias not long ago placed vertically dcwn the shoulder strap of an ice-green gown that was one of the most charming fl .ral effects I have known. White lilies on a white gown are another c >n?b nation of great beauty, and white gardenias at the waistline, in the back, of a t hlack chiffon frock were just as distinguished as they were unusual. Even for millinery flowers are to have a conspicuous place this summer. On large hats of straw one sees a great many small bunches of flowers, placed, usually, at the back or side-back. On hats if the garden variety the brim is often turned up sharply in the back or cut across very close to the neck, so as not to seem too heavy. But for small hats the contrary seems to be true. The helmet shape remains, but the back is longer and often pleated or gathered, while the front is narrow or brimless, and very much off the forehead. Length of skitts becomes more noticeable as the season advances, or perhaps I should say that the longer skirt, even fcr street wear, becomes less noticeable, simply because there arc more of them. The skirt for daytime .wear reaches two inches below the knee-cap, and the skirts for evening may reach any length whatever. There are a few new models in sports clothes, and one of the most significant factors is the lack of the strikingly patterned jumper. Simply one-colour sweaters are worn with white or ventrae frocks, but modern design for this type of garment seems to have had its day. The blouse, or even the jumper, that tucks in the skirt waist-band is an accepted detail, although not a necessary one if it is not becoming. But the normal skirt waist-line, tucked-in blouse, and even with a belt on top, is the smart feeling-