WOMAN’S WORLD.

Hauraki Plains Gazette, Volume XXXX, Issue 5495, 1 November 1929, Page 1

WOMAN’S WORLD.

By ANTOINETTE for the “ Hauraki Plains Gazette.” PARIS SAYS Summer hats play hide and seek with our faces. Scalloped edgings, used so much in the dress world, have now invaded the realm of millinery, and are used most effectively in felt with a narrow band striking across the crown, giving a one-sided effect. Tri-coloured effects for hats, scarves, and bags are the vogue for this season. The tie-collar, an important feature during the summer, is extending in the early autumn to tweed coats. It is often carried out in kid.

An interesting new detail is the appearance of wooden buttons and belt clasps to tone w’ith the tweed ensemble.

Blondes prefer green this summer, and crepe-de-chine in the palest shade with a deeper* green employed for an edging will be correct. Beige and red are one of the season’s new alliances, and expresses itself most delightfully in plain and embroidered crepe-de-laine. A frock carried out in pale yellow, and graded shades of lemon and orange is symbolic in its shimmering summer shades of golden summer days.

Three-quarter length coats, says the dress prophets, will carry all before them this autumn—a prophecy that the majority of women will welcome for they are, on the whole, far more becoming than the model that can be frankly described as long or short. Blouses will be worn inside the skirts at the natural waist line with these ensembles. Coats in their evening variety are almost always en suite with frocks, the coat being severely plain in the same material as the gown. If the gown is flowered, the coat should be in the predominant colour. The signpost of fashion points towards the extended use of plain and printed fabrics in the season’s new ensembles.

SUMMER DISHES. Stuffed Cucumber. One large cucumber, 5 to 6oz cooked fish, 2oz of butter, 2 to 3 tablespoons of fresh cream, salt, pepper, oil, and vinegar. , Peel the cucumber and cut into slices about an inch thick. Take out seeds and a little of the rind so as to clean thoroughly. Soak the slices for a quarter of an hour - in oil, vinegar, and salt. Chop fish with butter and add cream to thin this paste slightly. Season to taste. Strain the cucumber. Place in a dish with a lettuce leaf under each slice. Fill with paste. Serve as they are or with mayonnaise. Garnish with a few gherkins and pimento. Fillet of Beef Nicois. Four slices of fillet of beef about Jib each. Four round slices of bread, 4 tablespoons- oil, 1 teaspoon of mustard, 3 tablespoons fresh cream, 2 tablespoons cognac, 3ioz butter, a few chopped herbs, salt, pepper, and smtill morsel of garlic. Cut four round slices of fillet and flatten them. Put in a dish, sprinkle with a few drops of oil, add salt and pepper, and leave for an hour, turning occasionally. Peel garlic, chop it well with herbs, and add mustard a little at a time. First add vinegar to this mixture and then remainder of the oil. Mix well, stirring in .the same direction to make a thick sauce. Place loz of butter in pan over hot fire. When hot, put in fillets and brown on both sides. Set alight with cognac. Brown slices of bread with remaining butter. Place each fillet on a slice of bread. Add cream to the sauce, beat, and pour on fillet. Garnish with fried tomatoes and cress.

Apricots Stuffed with Hazelnuts. Six large ripe apricots, 2oz ground hazelnuts, 2 yolks of eggs, 3oz powdered sugar, 1 tablespoon of orange blossom water, loz butter.

Cut apricots in half and stone. Mix ground hazelnut with powdered sugar. First add yolks of eggs and orange blossom water and then melted butter. Stir the paste well for a quarter of an hour and then leave for a few hours to set. Fill the hollows of each half apricot with this paste. Cover the bottom of a fruit dish with gooseberry jelly or ice cream. Place the apricots on top and serve. DID YOU KNOW— That discarded curtains can often be turned into a new bed-cover with marked success ? When the headings and rings have been removed, the hems and seams undone, and the curtains washed, cleaned, or dyed, they are joined together to make the requisite size, sometimes with the simple machine stitching and sometimes with strips of another material or a gold or silver galon. This treatment is particularly good with large divan beds, which demand a good deal of material; and day-time covers for the pillows can be made at the same time.

That silk stockings should never be worn twice without being washed, or at least rinsed in cold water ? This precaution prolongs the life of the stocking. That silk stockings in pale beige, nude, or grey which have lost their colour can easily be dyed to an agreeable sun-tan shade by using one of the light brown or cinnamon dyes ?

That it is possible to buy sponge bags made oi’ waterproof moire which look exactly like large handbags, and are therefore exceedingly neat companions for a long journey ?