FASHIONS.

Taranaki Daily News, Volume LIII, Issue 95, 30 July 1910, Page 10

FASHIONS.

(Home paper). Velvet in artistic colorings appear as collars on white serge coats. A shawl collar is a novelty that limls admirers among purchasers of spring jackets. Japanese blouses are made of plain white satin with blue embroidery about the neck. The sleeve is the Japanese or Ran-lau sleeve, which is coming to the front once more. Violets in every shade will continue to be seen throughout the summer. Broad bands of guipure are used like 1 ribbons in the form of a sash. Many turbans are trimmed simply with huge bows of changeable ribbon at the back. ;

A long jabot of lace and linen is the fashionable finish to a plain blouse to be worn with a tailored suit. Black and gold net over brilliantly colored ribbon is made up into richlooking Rajah toques. Some of. the hats that turn up flat at the back, tilt well over the face in quite an old style. Extremely charming are the new Paisley hats. They will ibe very successful with the lighter suits soon to be worn. Generally gauged and corded upon a simple but smart shape, they have sometimes a ribbon velvet band and bow, but most frequently the beautiful colorings of the Paisley silks, and the smartness of the shapes are not added to in any way. The newest shape is of the large round' sailor variety, with the addition of an all-round turned-up part to the brim of often three or four inches. On the whole, however, these hats are j most becoming to youthful bearers. • 1 Hats of medium size are the only ones not included in the season's list. The new designs are either extra large or exceedingly small. There are occasions I when nothing is more suitable than a hat' laden with ostrich plumes, and the plum-1 ed hat has assumed proportions unknown ! since the days of the First Empire or the period in England when Gainsborough painted his beautiful women with faces framed in large hats. The colors to which ostrich feathers tire dyed are ex- j quisite. A certain amount of support j has been given to the big, soft ostrich | plumes known as "tartan," which has j its tips dyed in rainbow hues. These j look well when carefully chosen, and worn with a plain, unassuming toilette I in dark ones. j

Parasols do not show as much novelty this year as one was led to expect they would. There are, of course, some weird shapes, such as a fringed four-ribbed sunshade forming a square effect, but in the majority of cases parasols are ornamented with grotesque chantecler handler or with crooks, preferably of ivory, the tips to the ribu of such parasols being of ivory also. The vogue of these crooks, which are supposed to be carried over the left arm, and so leave the hands free, is a feature in Paris to-day, and promises to be taken up by all classes of society.

RECIPES AND HINTS. liver in Batter.—Slice the liver and boil 20 minutes. When cool, dip each slice in a batter and fry until brown in very hot pork fat. Ba.tter: Two eggs, four tablespoonfuls of flour, and half a teaisponful of salt. After frying quickly in the hot pork fat, remove the platter, and in the same fry slices of sour apples. Garnish the plotter with apples and serve with hot toast.

Chartreuse of Beef. —Required: One pound Chopped cold beef, quarter of a pound of breadcrumbs, half an onion, minced, pepper, salt, mace, mushroom ketchup, 2 eggs, gracy, carrots, turnips. Boil some carrots and turnips and cut them in thin slices, and with them tnickly JJne a cake tin. Mix the meat and breadcrumbs, all the seasonings, and moisten with two eggs and a little gravy. Iffress this mixture into the tin, and siteam for an hour or an hour and a quarter. Turn out on a hot dish and pour some thick gravy round.

Rolled Mutton.—(Required: About two pounds of neck or loin mutton, pepper, salt, veal stuffing. Cut off a good deal of fat and remove the 'bones with a sharp knife. Spread a layer of stuffing on the meat, and roll up tightly. Roast, basting freely, anl serve garnished with sprigs of cauliflower. Sardine Eggs.—Cut some hard-boiled egigis lengthwise, and remove the yolks carefully, so as to keep the whites whole. Skin and bone some sardines, chop them finely, season with a few drops of vinegar, pepper and salt. Pill the whites of the eggs with this mixture, and scatter the chopped yolks on the top. Serve on lettuce with a good salad dressing. Sunday Pudding.—-Required: Quarter of a pound each' of currants, sultanas, stoned raisins, and suet, half a pound- of flour, half a pound of golden syrup, a good thick round of bTead, soaked an<i squeezed dry. Mix the ingredients well together, pour into a greased basin, and boil for three hours.

Omelet au Chocolate.—Grate two oz. sweetened chocolate. Dissolve in ft rery little boiling water, add the yolks of four eggs and a spoonful of thick cream and a°drop or two of vanilla essence. Fold in the stiffly beaten whites, and pour into a greased omelet pan. When firm, turn out and serve with a hot sauce made of chocolates, chopped almonds, and a little boiling water.

Banana Salad.—Peel, slice and dust with casitor or icing sugar, squeeze over the juice of a sweet orange, and sprinkle with dessicated cocoanut. Serve with cream.

Beauty Hint—To prevent the tired lines forming round the eyes bathe the skin about the lids with water as hot as can be borne.

Spice Cake.—Cream three parts of a cup of butter, and work in one of sugar; add one cupful of treacle and beaten yolks of two eggs, two tablespoonfuls of cinnamon, one small teaspoonful of cloves, one of allspice, and half a nutmeg (grated). Sift three cups of flour, and add to it one teaspoonful of baking soda. Mix all ingredients well together, and bake in a rather slow oven. This cake will keep fresh for a very long time.

Doorsteps—To keep doorsteps white in frosty weather add to every pailful of water used in washing the doorsteps one cupful of methylated spirits, and the steps will be as dry as on the finest summer day, instead of becoming greasy with frost, as is the case.

For Burns —The first application to a burn should be sweet oil, putting it on immediately until other remedies aie prepared.

Stuffed: Vegetable Marrow.—Mix together half an ounce of butter with five ounces of breadcrumbs, add a fried onion, a little parsley, thyme, sage, a piece of lemon rind, and one egg. Scoop out the marrow, and place the stuffing in. Then boil or steam. Dress with brown gravy and serve.

Brown Meal Biscuits.—'Required: One pound of wheaten meal, one teaspoonful of baking powder, a teaspoonful of brown sugar and a pinch of salt. Mix thoroughly into this five ounces of butter. Make all into a stiff paste with a little milk. Roll out very thin, and bake in ratlier a quick oven.

Vegetarian Sausages—Required: Two and a-half ounces of tapioca, soaked and boiled, a hard-boiled egg, half a pound of' ibrown breadcrumbs-, a teaspoonful of gwixed herbs, salt, pepper and spice. Chop the egg finelr, and mix all the ingredients together with a well-beaten egg, then form the whole into sausage-shaped piefies with a couple of forks. Flour thicMy over and set back in a cool place until required for frying. Pry in plenty of boiljtog fat. Handle very carefully, and driain on kitchen paper.