THE BUSINESS GIRL'S DRESS PROBLEM

Sun (Auckland), Volume III, Issue 755, 30 August 1929, Page 5

THE BUSINESS GIRL'S DRESS PROBLEM

It is not mere vanity that makes , the business girl want new garments. When her wardrobe is really depleted, | she has to face perpetual evenings of mending after her day’s work, unless ! she is able to buy a fresh stock of clothes. Nothing has eclipsed the old plan < of settled colour scheme, which does away with the fuss of changing hand- I hags, gloves and shoes from day to day. The sensible woman wears j ' dresses rather than jumpers and j , skirts, because a sufficient supply of \ collars, cuffs and jabots to save per- j | petual launderings can be bought for j the price of one jumper. | | An odd skirt matching the overcoat j is useful to vary the monotony, and I it is a good plan to alter last season's washing silk tennis frocks into office I skirts, instead of buying new jumpers at an expensive time. Tennis frocks | change subtly from season to season, so that they will be small satisfaction j to the smart girl if they are laid by. Sleeves with “mannish” cuffs to fasten | with links, and a collar (if the frock ' was collarless) can easily be cut out of the skirt of the tennis dress. 1 The busy woman should decide this year to buy only one make and shade ' of stockings for day wear, and one for evenings.- She has probably noticed I that stockings bought at one particular store always prove reliable and I good value, and she should resist the temptation to buy odd pairs haphazard. If all the stockings are alike, a couple of tragedies in the form of “ladders” will still leave one perfect pair out of two. D.P. THE COOK’S NOTE BOOK NOVEL WAYS WITH CARROTS j Ingredients:—2 lbs. carrots, 1 lb. sugar, 2 lemons. Scrape and wash the carrots, and cut them into pieces about Jin. thick and inches long. Pare off the rind of the two -lemons In small slices and add these to the carrots. Stew both together until soft, and drain well. Put the sugar to boil with the juice in which the carrots have stewed (there should be enough juice to cover) and let It boil gently for a short while, removing any foam which appears. Throw In the carrots and the juice of the two lemons, and stew again. Remove when the mixture begins to stiffen. Serve cold as a sweet, either alone or with custard or cream. If you wish to make jam, use equal quantities of sugar and carrots, with lemons as above. If it is to be kept longer, turn into glass jars and, when cold, cover with parchment and tie down. ] [