Frills, Fads and Foibles

Sun (Auckland), Volume III, Issue 910, 1 March 1930, Page 23

Frills, Fads and Foibles

Fashions from France The small hat is the most chic and becoming thing that has ever happened in the history of hats. But, having reached its zenith, it has begun to go back a little, and the one with a fitting crown and softly draped sides is what every smart Parisienne is wearing. One famous designer uses this style almost entirely in soft tweeds, for to wear a tweed suit or coat with a hat of a different material is not to be thought of. The supple yet firm tweed certainly lends itself well to the draped style and, trimmed with a plain gold brooch if the fabric is brown, or a silver one if grey or black, it looks “just right” for motoring and travelling. VEILS ONCE MORE With the return of small hats has j come the return of the veil. Not, i of course, the horrid shroud that was strained over the face and tied in a knot at the back of the neck, but the ! merest wisp of dainty net, cut in a I flare, stitched invisibly to the edge i

| of the hat, and allowed to float down I just as far as the nose. Sometimes j the gossamer net is merely cut and | left wit.li raw edges, when it is but a shadow over lovely eyes. But alas! It is a shadow which needs to be constantly renewed. Very often a tiny edging of lace is added, or one of black velvet no wider than a cord. Naturally, the velvet is best of all for making the veil stand away from the eyes, but I amT inclined to favour | the unedged veil—there is more mys- ! tery about it. THE “DARING” LOOK j To anyone who has never worn one I of these “shadows,” the change it j creates in the appearance is astound- ! ing. One woman, who had always ; been a little old-fashioned in her dressing ideas, tried one on. “But,” • she cried, “I look so daring. I can [ never face my husband in such a hat.” However, she was so pleased with her “daring” look that she bought it at once, and has since developed quite a sparkling personality. Most women, once they get used to the veil, fall in love with it, and certainly they look very nice. STOCKINGS FOR NOT-SO-GOOD LEGS Since we talk of the small things j of dress this time stockings must be ! mentioned. There are now so many ! kinds from which to choose that it j would be too devastating to buy the |

wrong ones. The very pale shades, known as “nude,” are not much worn just now. In the street, there is a soft mauvy brown, called prune, which looks just right with the various reds and the dahlia colours. The pale fawns and pinky beiges never were good style with them, so prune has caught on tremendously. Stockings with black backs are appealing to women whose legs are shaped too much, like those of the dancer who dances till her muscles grow coarse. The black backs to the I stockings are marvellous, for they j seem to cut away at least half of the ug.’y bulge. Other "slimming” stockings are those which have two uarrow black points running upward from the heel. JEWELLED AND PAINTED FANTASIES Black silk stockings are worn again. Filmy ones, which are no more than shadows on the legs. They look exquisite beneath the lovely black silk net gowns with fine transparent hems, and with court shoes of dull black crepe de chine or satin, with diamond or ruby-studded heels. Some women like also to wear black silk stockings during the day, but although they certainly look chic with perfectly made varnished leather shoes and black suits, one of the new prune or raisin shades look smarter. There are some exotic stockings ; for the ballroom and restaurant. Some are made of the finest mesh fish net, with a tiny sparkling diamond in , every mesh on the front of the foot, j Some have jewelled clocks in the I

sides, and others have anklet effects. Many of the very fine black ones are beautified by filmy lace patterns up the front, and others have flowers hand-painted on them in washable ! paint. But Ido not think any woman need suffer heart burnings over them, j because they are for people who have j more money than taste. You never j see the well-dressed Parisienne wear- i ing anything but the most perfect and i plain stockings in one of the newest , shades. A NOVEL SUPPER DISH J FRIED CABBAGE AND EGGS J Ingregients: One small cabbage, salt and pepper, flour, one tumblerful of thick sour milk, four eggs. Clear the cabbage of loose leaves I and cut it into fairly thick slices, i I Cook in boiling salted water and drain j it very well. Allow to cool a little, j Cover each slice thickly with flour j and fry in hot fat on both sides till | brown and crisp. If the slices become i broken in the boiling, press them together as you cover them with flour. When placed in the hot fat they will stick again. When fried brown, drain the cabbage, put it into a fireproof dish, sprinkle with salt, pour the sour milk over it, and put it into a moderate oven. Beat up the eggs with salt and pepper. When the cabbage has been in the oven about 10 minutes, remove and pour the egg 3 over it. Replace in the oven, on the top shelf, till the eggs have set, and serve at once with toast or bread and butter.