The Importance of the Cape

Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 21

The Importance of the Cape

Capes play an important part in fashions, and appear alike on outfits intended for street, afternoon functions and others made for the especial benefit of the sports girl. One wonders whether the revival seill find favour with modern women, ,rho hate to have their convenience interfered with in any way. Some of these capes are so short as to serve a decorative rather than a utilitarian purpose. Another form ot cape is the one which falls to the hips. Some of these are circular, others are more skimpy in character, and hardly meet round the figure of the wearer; others again, particularly those made for eveniug wear, are longer still, and there is also the cloak nipped at the liem at either side in order to allow for the passage of the wearer's hands. This arrangement provides a species of sleeve and adds very considerably ro the comfort of what is, in any case, a somewhat draughty garment. RINGING THE CHANGES The cape idea can be expressed in a variety of ways. For example, some coats have a cape attachment which, like that associated with the old-fashioned ulster, can be unbuttoned and taken off when not required. Another idea is to have a cape open at the back, a sort of double cape as it. were, which gives free play to the arms. Yet another variation of the idea are the cape-like panels attached to the shoulders of some coats. These, tall over the sleeves only and extend jo the wrists. Sometimes the “cape” is little more than an epaulette, and the fashion is. as it were, reduced to the smallest possible dimensions, when a single triangular epaulette, the apex of which may reach to the dhow, is fixed on one shoulder only. A FRUIT COCKTAIL Fruit cocktails are a refreshing appetiser before lunch or dinner, and are becoming increasingly popular. The following can be varied quite well by adding or subtracting other fruit juice:—• Six tablespoonfuls grapefruit juice, four tablespoonfuls orange juice, two tablespoons sugar, one cupful cold water (Iced, if possible), a few sprigs of mint, and a pinch of salt. Mix the fruit juices, sugar and salt together. Bruise the mint, add it to the water for a few minutes, then remove It. Add the water to the juices. Chill thoroughly and, if possible, serve in cocktail glasses embedded in ice. Place a fresh mint leaf in each glass.