White—and a Colour

Sun (Auckland), Volume IV, Issue 936, 1 April 1930, Page 5

White —and a Colour

It is a smart idea to wear a coloured necklace, coloured shoes and coloured ornaments with an all-white frock. A long, slinky white chiffon gown, which was one of those expensively simple ones, had a deep yoke at the buck, from which godets flared into a sh®rt train. In front it was instep length. With this was worn a very large head choker necklace in tur-quoise-blue; a turquoise-blue buckle finished the narrow blue belt which encircled the waist. Its wearer carried a turquoise-blue evening pochette, and her crepe de chine shoes, adorned with turquoise buckles, were of tlft same dainty shade. There was a tur-quoise-blue chiffon coatee to go with the frock also, and a blue cigarette case helped to complete the scheme. BRIGHTENING UP BLACK If you have a black chiffon or lace frock you feel you would like to brighten up occasionally, have a scarlet chiffon coatee made to wear with it, and perhaps a jade green one also. Have shots to match the coatee, and your black frock will take on a completely new and much more cheery look. EASY TO MAKE All you need to make a jacket of this type is from two to two ahd a-half yards of 36-Inch wide chiffon. It is a good idea for giving an up-to-date look to one's year-before-last’s black frock. A BUTTON NECKLACE The sharks’ teeth necklace is very novel, even if you don’t think it attractive. The teeth are made of highlypolished wood. mother-of-pearl, or crystal. Chokers for sports suits are cleverly contrived of leather buttons.

FROM A GOOD COOK’S NOTE BOOK A SUBSTANTIAL SAVOURY DISH Ingredients:—Four large potatoes, a j lump of butter, five eggs, self-raising flour to mix, salt and pepper to taste, j lialf a cupful milk, a number of tomatoes. Peel and boil the potatoes, drain, cool and mash them smooth, add the meltec! butter, one beaten egg, salt and pepper. Mix well, adding sufficient flour to make a soft dough. Have ready plenty of boiling salted I water. Take up small portions of the j mixture, roll into balls and drop them j into the water, which should be boiling ; all the time. Cook for at least half jan hour. Drain—but not too much or the dish will be dry. Beat up four eggs with salt, pepper I and the milk, and cut the skinned to- ! mat.oes into slices. Grease a fireproof | dish, arrange the potato balls in it with spaces in between, pour in the | beaten eggs so that the liquid goes right through and add tomato slices. Cook in a moderate oven till the custard has set, and serve at once with hot tomato sauce. APPLE SOUFFLE Ingredients:—To six good-sized apples, use sugar to taste, grated lemon peel’, two or three whites of eggs, quarter pound shelled walnuts, two ounces crystallised cherries. Peel, core and cut the apples into small pieces. Add sugar to taste, the lemon peel and only a little water, j Cook gently till tender, adding more water if necessary, but there must be little or no juice left at the end. When done drain and mash the mixture, then pass through a sieve to obtain a smooth stiff pulp. Beat up the egg whites to a very stiff froth, as for meringue, and, little by little, add the apple pulp to it, together with the halved walnuts. Mix well, heap the mixture on a fireproof dish, and leave in a moderate oven till just set. Serve cold, with crystallised cherries stuck in here and there. If you had any juice left after cooking the apples, pour a little over each portion of the souffle when serving.

SUPERSTITION TO THE WINDS Green is a strong feature of the season, and varies from light to dark. But the most astonishing thing about green is the way it has been taken up by brides! Mothers of brides don’t like it, and wonder what will come of it, but the modern girl does not heed her mother when she shows signs of superstition.

COCONUT CUSTARD

The ingredients required are a quar- ! I ter cup of sugar, a tablespoon of cornI flour or desiccated coconut, a pinch of salt a cup of scalded milk, two egg yolks, a quarter teaspoon of vanilla. Sift and mix the dry ingredients, then pour over the hot milk, stirring constantly. Cook in a double saucepan for preference until slightly thickened. Add the egg yolks, which should be well beaten, then cook for a minute longer, and add the vanilla. Pour into the pastry. To make the pastry, get two cups of flour, half a teaspoon of salt, half a cup of butter, and the same quantity of cold water. Sift the flour and salt together, and work in the butter. Mix the water in a little at a time, with a knife, until the dough cleans the bowl of all the flour. Use as little water as possible. Roll the dough about 1-S inch thick on a floured board, and fit loosely on to the tin.