WOMAN'S WORLD.

Matamata Record, Volume VI, Issue 492, 26 November 1923, Page 1

WOMAN'S WORLD.

THE JUMPER IN ITS NEWEST EXPRESSION, Fashions in mixed nni'trials ary more rampant than ever, and in the smartest of mixed dresses one of the fabrics used is certain to be of largepattern character, while the other will be plain, of course. Extremely good effects ar e brought about by the union of black satin of ma'rocaiii with a bold patterned fabric of jazz; type, the ground of which is white. But jazz fabrics must be cautiously used, and generally the best impression is made by confining- the jazz fabric to the sleeves and making them very wide everywhere. The beautiful little juniper illustrated is an instance of the effective US3 of black mirrow-panne and gaycoloured brocade with a white ground. The waist is dra*wn into a deep band snapped at the sides, and the neck is bordered with a narrow band of brocade matching the sleeves. This charming expression of the jumper in mixed materials might be copied with pleasing results in black satin with big sleeves of printed crepe de chine in flamingo-red 01 ono of the new shades of coral-pink, or, if something cooler?, were preferred, lemon or apricot georgette or printed silk might be substituted for crepe do chine.

/ < No. 12 1 Satin, stretched over brims and sized hat with rolled ; brim and round ‘ l TAibwn cloche shape re-appoavs with renewed charm, ill,small and medium . sizes, sometimes of material, sometimes of crinoline, or fine, polished straw. Sprawling feathers, never up right ones this season, look very well on satin hats p THE CULT OF DRAPERY. • All clothing needs frequent inspection, of course, to guard against or repair any tears and replace lost stitches and fasteners. The best-cut. clothing will not give a woman a wellgroomed appearance if fasteners are missing and sdams fraying. Again, when hanging up clothes—especia 11} dainty laces and georgettes— cart must be taken that no stray hook catches into the' line material. Blouses are generally laid away in drawers; but less wrinkles are apt to appear if space is available for hanging. Sleeves of soft blouses should bcstuffed with tissue paper. With regard to light, delicate even ing frocks, these should be protected by slip-covers of muslin or casement cloth to keep the dust off. All tailored clothes depend for success upon their good lines, therefore it is doul'y important that they should be bung up carefully. A silkpadded hanger is preferable to any other where dainty silk linings anil fral materials r.ro concerned, and charm is given by the addition ol’ scented sachets attached to the. hangers. Clothes are all the better for occasional airings in fresh air. Choose if possible, a sunny, windy day for the airing, and hang (lie clothes out on their on hangers on a rope-line, seeing that nothing is left in the pockets of skirts or coats that will destroy (lie evenness of hang. Brush the clothes while they are on the lino and then let the air do (he rest. The beginning of a season, when wardrobes are overhauled ami restocked with new clothes, is an excellent time for women lo make and stick to th e good resolution of treating the care of the wardrobe as a study “worth while,” and of taking proper care of their clothes, for dainty apparel, it is said, is a reflection of character. To keep drosses and coats freshlooking, they should mver be thrown aside carelessly after being removed from tli body (asthis fosters all kinds of creases and a dusty appearance) bul should be put back into the wardrobe. on their respective hangers, immediately after being brushed. If time presses, however, I lie brushing must be reserved till later, but no dress or coat of woollen material or velvet should be worn twice without being carefully brushed. If the garment is damp or mud-stained, it is ad.isibl. l to let it dry thoroughly before being brushed. 'Clothes become shabby looking quite as much from careless treatment of th e body as from actual wear. A more frequent use of the clothes-brush, a more carful method of putting away, are the simple things needed to make many a. shabby.-looking wardrobe fresh again. HOW TO LOOK WELL-DRESSED. Typical fashions in mixed materials are dresses of figured stuffs supplemented by pinafores of plain silk, matching the leading colour in tile pattern. The open sides of the pinafores ftiV'caught together with little'" straps of lace, which start from •midway between hips and knees. Sometimes a mixed effect is given where materials employed are act-5 ually the same, by the all-over braiding of a pair of big sleeves while the rest of the dress is unadorned. The braiding in these cases is so elaborate and the ground so well covered, that

the sleeves seem to be of brocad.'. rather than of plain silk or serge, or whatever the actual materia! may be, There is quite a furore for soutache, embroideries, which might be employed instead of brocade on the sleeves of juniper as illustrated,

No. The cult of drapery has even spread to hats, among the newest millinery fashions being hats of fine straw draped with crinoline. The new hats are distinguished by very high bows of silk, satin or velvet, arranged so as lo give width as well as height. Ribbon is not as much used as piece-material for the new millinery bow, which is a substantial affair and very smart and is used in connexion with hats of all shapes, suiting particularly"well the mediumcrowns, is very much used for closecrown, the bow decorating the right side of the hat, rather to’vi v; ihe back, and one wide wing jutting out considerably beyond the 'trim it-elf Coats, frock, jumpers, all are draped, and owing to the interest in Egypt just now, dressmakers are concentrating on front draperies after the fashion of the robes of ancient Egypt. But the average woman will bo more interested in moderate that). fashions/;-and" wdihb'tfg'’ "'The former class is the original of the draped coat-frock illustrated, which is carried out in navy-blue kasha serge with soutache embroidery. The right side is draped, and the folds are captured at the waist by a heavily braided band proceeding from the side-seam. At the neck is one of the new round collars and the sleeves are also of the latest type—which means that they the tight to the elbows-and finish with flounces. This sleeve is used a great deal with taffetas frocks, and made with tight bodices and frilled skirts. The coat-frock sketched shows a new line of fastening, beginning in the centre front and curving off to wards the left side,

-RECIPES AND WRINKLES. When salt is damp and will not readily come out of the shaker, add a few grains of'ricQ.; They will absorb the moisture and leave the salt in n, dry condition. ■ For this reason it is well to keep some grains of rice in the salt jar • should the larder ho dainn and likely to-affect the salt. BRAISED STEAK. Put a piece of dripping in a castiron pot, salt and pepper, put the steak in the hot dripping, with some onions, close, the pot tightly, and lot it cook slowly. Use about 31bs. of meat and let cook for two hours. When a nice brown' colour on ono sida turn round and add a liltlo water. When done take" the meat out. pour most of the dripping off, and stir some flour in with stock or water. Cut the meat'into slicos with the onions. FLAKE PASTRY. Mix lib. of flour with a- pinoh of salt and about a cup of water,-roll out and spread 81b. of butter or lard over the paste, sprinkle a little. Hour, and fold. Beat hard with the rolling-pin. Roll out again, aod fold in three parts, roll out twice more, then lot it rest to cool heforo using. , , HOME-MADE BREAD. Take 71bs. of flour, two quarts "of warm water, ono tablespoonful of salt, one gill of yeast. Put. the flour into a deep pan, heap it round the sides, and in the hollow put ono quart of water, tho salt and the yeast. Have the rest of the water ready, with a little moro if required; form into a soft dough, kneading well with the hands. When smooth and shin- . ing strew Borne flour over. Lay a thickly folded cloth over the top and leave in a warm-place for'four hours. Knead agalnfor 15 minutes, cover, and sot to rise again to half its slz«. Divide into four, place in greased tins, and bake in a good oven, BROWN BREAD. . Two flour sifters full of white Hour, one sifter full of wheatmeal (if you grind it; yourself it is. better), one teaspoon of salt, 'half-cup of treacle, a little malt if liked or a little brown sngar, 'a- desserfspoonfull of olive oil (this -gives -the, bread the butter flavour), and two cups of yeast. Mix all the ingredients to- | gether as for ordinary bread, stand j in a warm place all night; mould in the morning and bake. LEMON AND MELON JAM. Cut up 121bs. of melon' into small dice, peel six lemons, remove all tho pith and pips, cut up fine and add to the melon. Add3ozs. green, ginger, sprinkle with half teaspoon .cayenne, cover with 41bs. sugar, and stand in an earthenware vessel for ;2 4 hours or longer. Then boil for. two howra> with a muslin bag in which few cloves, and boll another -two ' hours. Bottle and seal in the usual • way.