MORE SAUCE FOR THE GOOSE

Sun (Auckland), Volume I, Issue 175, 14 October 1927, Page 5

MORE SAUCE FOR THE GOOSE

AND LESS FOR THE GANDER! Recently, incredible though it may appear, I met a woman who honestly lamented her inability to “chum up” with her own sex. A hectic life of somewhat disillusioning masculine conquests had left her with a pathetic longing to discover a real woman pal. "But I haven’t the necessary equipment,” she sighed. “I’ve got too used to putting it across men!” Now, would you believe it? I had to talk to her like a schoolmistress before she could be persuaded to the view that what was sauce for the gander was also sauce for the goose. The good old apple sauce, you know, that Eve served out in Eden. As if women did not fall for it as inevitably as men! As if they weren’t every bit as keen on that subtle blending of sweetness and piquancy; of flattery and of p.rovocativeness! - And, being in the culinary line themselves, how infinitely more capable of appreciating its flavour!

In terms of that same apple sauce, if we gave a tithe of the tonic flattery and animation, and sympathy, and sprightliness, to the women of our acquaintance, that we lavish so prodigally on the most ordinary and beg-garly-responsive male, we should make feminine conquests so soul-satisfying that masculine scalps would be tame by comparison. For in our heart of hearts, we women all know it is the easiest thing in the world to tie up a helpless male to our apron-strings. (Especially our cooking-apron.) We realise do not set any great store by our conquests over the stronger sex. It’s such a simple business. But when we put it across a woman, permanently, we have won a tribute to qualities transcending mutual mistrust, envy, jealousy, spite, and all the other charming legacies of Eve that woman has inherited from Eden. It means that, for once, we have taken the trouble to hand out a little apple sauce to the goose, instead of wasting it all on the. gander. Sports suits seem to comply more or less with a fixed range of colour laws. Beige, grey, slate, bois de rose, noisette, sand, and all the “coffee” colours, gradating from lightest cafe au lait to dark chestnut and mahogany, are the shades se€;ri in every collection “pour le sport.” Such suits are worn with shoes and hats in a matching shade; and these outfits are quite as fashionable for walking and shopping in town as in the country.

Slim chiffon model frocks are sewn all over with horizontal rows of moire ribbon, a group of ribbon loops of different lengths being placed at the side to achieve the uneven hemline decreed by La Mode, and that even the slimmest skirt requires in order to fall in with this decree. Black, beige, and grey, constitute the major part of the dress exhibits, but there are some new colours that are to have a great vogue, according to the sartorial prophets. Though blue is not to triumph to the extent it did last season, it is significant that nearly all the new green shades hold an elusive hint of blue. Subtlety is the keynote, in fact, of the new shades. A new pink is almost ivory, mixed with white. Night blue has purple in it, and also green. And there is a charming tone of so-called red that is the deep coral shade of rich-hued azaleas. Among the pure and rare “true” colours, yellow predominates. It looks wonderful in the supple new silky velvet that is to be the grande mode, in the matter cif evening frocks.