THE BUSTLE RETURNS

Sun (Auckland), Volume III, Issue 643, 20 April 1929, Page 22

THE BUSTLE RETURNS

EVENING FROCK REVIVALS Grandmother nods her approval, and Miss Modern gurgles, “how perfectly gorgeous!” as she fingers a beautiful chiffon and tulle frock displaying a bustle. Not quite so prominent as the bustle of bygone years—but still a bustle. Evening frocks have welcomed their return. One distinctive model of black chiffon inserted with tulle shows a bustle of such enormous size that it rivals the one on the black taffeta gown preserved among grandmother’s keepsakes. Organdie has timidly followed for the day-time frock. It features more a bustle effect, however, than the real thing. A huge bow or three narrow tiers j very frilled and stiff serves the purj pose. FINISH DINNER WITH A SAVOURY There is no doubt that a savoury provides just the right finishing touch to a dinner. Cheese Aigrettes Required: loz margarine, 2 oz. flour, 2oz. cornflour, 3oz. grated cheese, 2 eggs, paprika, £ pint water. Boil the water with the margarine. Stir in the flour and cornflour, beating with a wooden spoon till it thickens and leaves the side of the pan in a ball. Add the grated cheese, then remove from the gas. Set aside to cool a little, and then add the beaten egg. Have ready a deep pan of boiling fat. Take a dessertspoonful of the mixture at a time and drop it into the fat. Fry till golden brown. Serve with a suspicion of paprika. Do not introduce too many aigrettes into the fat at once. It will lower the temperature. Marrow Toast Required: Marrow, from beef bones, lemon juice, chopped parsley, toast, seasoning. Have the marrow bones chopped so that the marrow is easily removed. Allow it to soak in tepid water for about an hour, after which wipe and cut into small lengths. Place the marrow in cold water, after tying it loosely in a muslin bag. Bring rapidly to the boil, then drain. Mash the marrow with a fork, season with pepper and salt, and add a few drops of lemon juice. Spread on hot buttered toast, place on a baking sheet, and thoroughly heat in the oven. Serve very hot, with the tops sprinkled with finely chopped parsley.