A Cook's Dictionary Of Everyday Terms

Sun (Auckland), Volume III, Issue 659, 10 May 1929, Page 5

A Cook's Dictionary Of Everyday Terms

A spic.—A savoury jelly for cold dishes, usually containing meat. Au Gratin. —Originally same as “scalloped”; now commonly understood to mean baked with a cheese sauce. Au Jus.—With the natural meat juices or “dish gravy. ” Baking.—Cooking in hot oven. Baste.—To moisten while cooking, with fat or other liquid—usually the juices of a roast. Boiling.— Cooking in boiling water or other liquid. Braising.—A combination of sauteing and stewing, also known as “fricasseeBrochette.—A small skewer on which small pieces of meat, such as chicken livers, are cooked. Broiling. Cooking directly over flame of glowing coals. Canape.—Small pieces of bread or toast covered with something savoury such as fish paste, caviare, etc. Caramel. —Sugar boiled Jill dark brown, used mainly for colouring. Casserole.—An earthenware cooking dish with tight-fitting lid. Consomme. —Thin, clear soup, made by* long cooking of meat till all its flavour and nutrition have been extracted. Emincc. —Finely' chopped or minced.

FRILLS, FADS AND FOIBLE VOGUES AND VAGARIES (By Madame Jeanne Yarrez) Every Paris dress show is exhibiting any number of three-piece semisports suits. These tried favourites are seen in all manner of ucav materials. Notable among them are the tweeds; fine and soft enough to fashion lissom dresses or jumpers and skirts, as well as the ultra-modisli short open coats, which this year are to take the place of long wraps. Stockinette and crepe de chine are still in the semi-sports picture, but to nothing like the same extent, as heretofore. Shantung and tussore, in their natural colours, arc much in evidence. These two fabrics are used for morning frocks, and for little open coats with flared or box-pleated skirts.

With the ccats and skirts are worn jumpers in printed crepe or thick patterned silk. The morning dresses are simple but. effective creations, made with long sleeves and plain bodices finished with small muslin and lace collars and cuffs. Skirts with large box-pleats and narrow leather belts are most popular.

It is significant that there are numerous afternoon dresses in each collection, and wonderfully pretty and becoming they are. This season will see a charming picture, in which flowered taffetas and printed crepes de chine will figure delightfully. There will be a preponderance of deep blues and soft greens, flecked with little coloured flowers or spots. Colours and patterns will'be softer this year than last, and not so crudely bright. Skirts are definitely longer. Two of the most famous Paris houses are showing them from two and a-half to three inches longer than they have been. Day dresses, as a general rule, show a more even hem line. In the case of a flared skirt, where the flare is more decided at the back than in front, it can be slightly longer at the back. If the skirt be plain all round, with slightly flared panels let in on one side to give fullness, the side with the fullness may be a little longer than the rest. Most attractive —and easy to make —are the two-tiered skirts of circularflounce inspiration. Bodices, in the main, adhere to simplicity, and the long-sleeved mode. Collars and cuffs, with lingerie exceptions in appropriate cases, are mostly made of the same material as the dresses and have little tabs and rounded ends as a neat finish to equally neat small bows. Tulle and sequins are inspiring some lovely evening models. Notable iu one important, collection was a gown of red tulle, the slightly fitting corsage finishing just below the normal waistline in seamed points, from which sprang many layers of tulle besprinkled with graduated red chenille

dots and gold sequins. The flounced skirt, ankle-length, was daintily scalloped, the chenille spots getting larger to weight the important hem. The bodice decolletage admirably Illustrated the vogue of the deep “V” which is so helpful in giving length and detracting from width. The elite are reintroducing long suede gloves for evening wear. There are some expensive but very wonderful gloves, in wrinkled antelope or suede, for “extra-special" day wear.

The approved shades for evening or afternoon are beige, grey and cream. Chamois and leather are the glove complements of the tailored suit. The new millinery line is quaint—and not a little difficile for many types. You must show very little hair and lots of forehead when sporting some of the. newest millinery models. You must have your hat low down on the neck, in fact. First impression, dowdy; second impression, smart for thos® . who can stand it!