WOMAN’S WORLD.

Hauraki Plains Gazette, Volume XXXX, Issue 5504, 22 November 1929, Page 1

WOMAN’S WORLD.

By ANTOINETTE for the “ Hauraki Plains Gazette.” THE ART OF DETAIL. Chic starts at one’s toes, says Paris —the smart woman no longer buys her footwear in a haphazard fashion, for La Mode to-day demands that every ensemble shall have its own special set of accessories. When one examines the new shoes for town wear they strike one as being more elabor-, ate than of old, for they are inlaid with two, sometimes three, kinds of leather ; antelope and box-calf, patent leather and lizard, snake and kid are, for instance, seen in friendly association ; and these leather insertions often take the form of arabesques, Grecian key patterns, and dented or scalloped motifs. Details are growing more luxurious. One sees shoes decorated with enamel, ivory and ebony buckles, which are fixed at the vamp or on the straps, and matching buttons of ivory or enamel are used for fastenings. Shapes still follow the natural lines of the foot, being slightly rounded at the toe, and heels are mostly of the straight Cuban variety. For sport, the low-cut Oxford remains the popular shape, but, in common with the more elaborate styles it has undergone some alterations ; sometimes, for instance, what appears to be a seam runs from the lacing to the toe ; and another attractive variation of style is a compromise between the Oxford and the pump with a lacing on the instep.

Concerning evening shoes, there is little to be said, for they are generally made of the same material as the gown, and are rather discreetly trimmed. Less big Rhinestone buckles are being used as ornaments, their place having been taken by a more delicate edge work in small coloured stones. Gloves, too, have been transformed from mere protective covers into something that is in itself ornamental and fits into the ensemble scheme. Simple leather straps have been replaced by jewelled bands that encircle the! wrists, and Mousequetaire shapes, with ample, flaring cuffs, are among the latest novelties. Quite new, too, are those gloves with a scalloped edging in a contrasting colour and veinings of narrow stitching—particularly attractive when they are matched to leather buttonhole flowers. And it is whispered that long gloves are to the fore again. Bags have also ceased to be a detached item of the toilette. With tweeds they are of a striped woollen material repeating the shades of costumes ; and in the afternoon and evening bags and shoes, are almost invariably en suite. To replace the bag, belt and scarf of printed crepe, so popular during the summer, there are curled wool or Jersey sets—plain, dotted, or zig-zagged in the popular tones—blue and yellow, rust-brown and beige, black and red, battle-green and leaf-green. Some of these ensemble bags are envelope shaped and have the same small clasps as the belt; and others are carried by handle clasps of shiny yellow copper. COOKING NOTES. Stuffed Tomatoes. (To fill 6 big tomatoes.) Four and a-half ounces sausage meat, 7oz. cold meat, 1 egg, 1 2-3 oz. breadcrumbs, glass milk, 1 good sprig parsley, 1 slice of garlic, loz butter, salt and pepper to taste. Wash and dry the tomatoes. Cut a thin slice from the stalk end. Use afterwards as a core. Scoop out part of the tomato, leaving a certain amount of the interior. Mince meat finely. Then take a baking dish and with the breadcrumbs and milk make a paste, warming it over the fire. When it is soft and creamy add pepper- and salt to taste. Chop the parsley and garlic finely and mix with the paste. Add the sausage meat, minced meat and the egg. Mix well with salt and pepper. Fill the tomatoes with this mixture. Place the round slice that was removed at the beginning on top as a covering, and put the tomatoes in -a well-buttered earthware baking dish. Put a nob of butter on each tomato. Place in a hot oven for one and a-half hours, taking care during the cooking to baste the tomatoes with their juice. Then take the dish and place over quick flame to boil, in order to reduce the juice. Serve immediately. Lamb Cutlets with Breadcrumbs and Mushrooms. (For four people.) Four good lamb cutlets, 7 or 8 dessertspoonfuls of fine breadcrumbs, The yolk of one egg, half the white well beaten. Fine salt and pepper, 1 l-3oz of butter, 1 sprig of parsley, and two slices garlic chopped very fine. Half-glass oil ,11b of mushrooms, 2 dessertspoonfuls cooking salt. Skin the mushrooms, wash and drain them, and put in a saucepan over a quick flame. Add the cooking salt and stir for about 5 minutes to draw out the water that they hold. Throw away the water. Fry the mushrooms in the oil, in the same saucepan and with a pinch of pepper for ten minutes. Sprinkle with chopped parsley and garlic. Let simmer over low flame some minutes. Take a plate, mix the white of half an egg with the yolk, add salt and pepper. Tip in the cutlets, covering both sides. Then tip the cutlets in the breadcrumbs. Brown them on both sides in a pan with the butter, turning them carefully (about 5 minutes each side). Salt and pepper them. Place in the middle of a hot plate and surround them with mushrooms. Decorate with sprigs of parsley and serve.