Frills, Fads and Foibles

Sun (Auckland), Volume IV, Issue 938, 3 April 1930, Page 5

Frills, Fads and Foibles

“ Waists” Appear in all New Collections \ Waists are being “worn” more and more. It matters not whether a woman is slim or stout, her dressmaker expects her to wear a waist. “Madame must diet” is all the un- j feeling wretch says, when her client protests. And Madame knows quite wel j that she ought to diet—but what j < ]j[ e jf we can only look and never j n joy the good things of the earth? There are some brave women who | live on toast melba and oranges to make their figures look like straws. Here is a little secret —if the diet is absolutely necessary, eat nothing but ranges for two weeks, and rub all the too fleshy parts with alcohol and camphor. The treatment is not cheap, but some women would lose weight at ~ny price. Eh Bien! We have dieted and now we can choose any of the new styles we like. What shall we have? THE TWO SILHOUETTE FROCK One well-known dressmaker Js being quite kind to those who are not. vet sure that waists are chic. She lias designed a charming little frock nf thick silk marocain, in seaweed „ re en —the green that has had such a vogue ami shows signs of being a favourite again. The skirt is fairly long, ,ut with a small flare, and mounted „n a shaped hip joke. Into this is lucked a blouse of the same material, nitti a V-shaped neckline and a frilled jabot. But the blouse has a very long basque and can also be worn outside the skirt very nicely. Then a trim belt of lamb skin, dyed 10 tone exactly with the marocain, is placed at the normal waist, so that - ou have the correct line, but not that very trying “pinched” look, especially as the tunic is well pouched over the belt —a very clever compromise. COAT FROCKS ARE FASHIONABLE | After a long rest, that very useful garment, the coat frock, is back again. Not the stiff and uncomfortable frock we fretted in before, but a charming, business-like dress made of very fine woollen fabric. And this, like all others, has a waist. One pretty model was made of black wool marocain, the short bodice pouching at the waist over a belt of black kid. The long skirt bad plain panels in front and at the back, but groups of deep pleats set at either side gave a very becoming slim line. The small collar and the cuffs were of scalloped white linen, very fine and slightly stiffened, and the whole effect was as neat and trim as any woman could desire. NO SLEEVES Quite a number of the newest frocks are made with very little sleeves that only just cover the tops of the arms. Sometimes they are fitted, and sometimes they are loose cape-like pieces which flutter prettily when the arms are moved. The idea has been adopted with ring velvet afternoon frocks. One lovely cherry red model had a long fitted bodice, with a dipping frill shirred on to the hip-line, and fitted sleeves reaching no more than three inches down from the shoulder line. The out-of-doors coat for this dress was made like an old-fashioned pelisse, long, fitted a little at the waist, ■with two tiny capes, and a bow of red velvet at the nape of the neck. This coat could easilj r be used as an evening wrap for informal occasions, and the frock appeared just the thing for the afternoon dance. Another one was of black transparent velvet. The very long skirt liad the fullness gathered into one lug godet in front. The rather high bodice, with a V-neck, was finished with tiny frilled flaps over the tops of die arms. The coat in this case was knee length, and it fastened witli one huge cut-jet Jmtton at the waist, which was marked by a series of tiny darts on either side. CAN YOU BOIL FISH? Oh dear, the watery, tasteless boiled fish we’ve all eaten! Blame the cookiug, not the tish, if you’ve ever produced such a result. You must salt the water in which fish is boiled, or it is bound to bo tasteless. You must not boil your fish too fast, or it will be tough. You must drain your fish properly. Press every atom of water out. You ought to have a sauce. Make the ordinary white sauce as for vegetables, and put in a dash of anchovy or tomato ketchup, or a chopped hard-boiled egg. Here’s an idea for the children's dinner. Boiled fish and egg sauce. Keep the water the fish was boiled in, boil rice in it, and serve as a bor- j der. Don’t forget to take the skin off j the fish, or ask for some nice fresh . boneless fillets ready prepared.