WOMAN'S WORLD

Taranaki Daily News, Volume LIII, Issue 285, 25 April 1911, Page 6

WOMAN'S WORLD

(Conducted by " Eileen "). HAREM SKIRT DOOMED PROMINENT WOMEN WHO CONDEMN IT AS HIDEOUS. t The trouser-skirt is doomed (declares a London paper). .Whatever may be done by one or two eccentric women, t there is no doubt that the attempt to' 1 foist the skirt on Englishwomen generally has failed ignominously. 1 The reason for this abrupt but wel- I come extinction is not far to seek. The < trouser-skirt has neither beauty, art, nor ' decency to recommend it. By lacking all three of these qualities, this hideous innovation has surely compassed its own destruction. The following are some of the many representative, jexpressions of opinion regarding this freak garmentsJulia Marchioness of Tweeddale: "I 'lt not think for a moment this horrible fashion will be adopted. It is a dress that no decent woman would wear, I do not believe that it will be worn either in France or in England." Lady Duff-Gordon (the founder and head of the house of Lucile, the famous dressmakers in Hanover Square, who have brandies in Paris and New York): "I think this is the most hideous garb that was ever invented. I should no more think of allowing a trouser-skirt to be made at Lucile's than I would of wearing one myself. The novelty may possibly be taken up by, some secondrate houses, but you may be quite sure that none of the first-class dressmakers will have anything at all to do with it." Mrs. George Aloxander (wife of the famous actor-manager), who enjoys the 1 reputation of being the bsst-dresscd woman in London, says: "I certainly will •lit wear the new skirt, and I hope and bei'pve that no one else will." Mrs Flora Annie Steel (the celebrated nove^t): "I have no interest in fashions which is at present seen, do not concern be,, nty, art, or decency." Mme. ] .'iiiin (through her London representati\ v : Mme. Paquin has not made any , •■ -mser-skirts, and she will not make an; She considers that it is merely a pa.-- : ug whim, and one that may very well I>. 'eft to the small number of women wh, -.oek to make themselves attractive—i, \ rather, conspicuous—by the display ~' ill-considered'ec-centricity and meretrk us invention in their dress. "Mme. Paquin fears that many who will risk adopting the new fashions will be vastly disappointed by their experience. So. for the approaching season, she is deliberately turning aside from the trend given by others, and has created models which in no way resemble the notorious trouser-skirt. "She is genuinely convinced that trousers for ladies, so far from dominating the season of 1911, will have no influence unon it at all; they will rank merely as an eccentric curiosity." I MUSHROOM DISHES. 1 MUSHROOMS AU BEUERK." Trim the stems, and rub one quart of button mushrooms with flannel dipped in salt. Put them in a saucepan with four tablespoonfuls of good butter slightly browned, and stir them very gently to get the butter well about them. Shake the pan over a moderate fire that the mushrooms may not settle at the bottom. When they have absorbed the butter well, add a little powdered mace salt, and paprika; cover closely by the side of the fire to simmer until tender. Serve on hot buttered toast. MUSHROOM OMELET. Wash, dry, and chop six mushrooms finely, add to them one tablespoonful of chopped, cooked ham, seasoning of salt and pepper, fry together gently in enough butter to keep them from 'sticking to the pan. Prepare three eggs as for any other omelet; rub an omelet pan very lightly over with a clove of garlic, fry the omelet lightly brown, pour the; mushroom mixture in the middle, fold over and serve very quickly. MUSHROOM SALAD. Peel, trim, and wash one quart of cup mushrooms, drain and cut them into dice, and put them into a saucepan] with a little olive oil and two slices of lemon rind. Allow this all to simmer for a short time, then set aside to drain. When cold lay in a salad bowl with chopped parsley, chives or shallot, seasoning of salt and pepper; toss it all in a mixture of oil and vinegar. MUSHROOM FRITTERS. Wash, dry, stalk and peel half a pound of small cup mushrooms. Put them iu a pudding dish, season with salt and pepper, sprinkle over a little \ olive oil, vinegar, and chopped parsley. I Cover and allow to stand for thirty minutes. Dip each mushroom into a frying batter, and when completely coated drop them into smoking hot fat and fry to a golden colour, drain and serve garnished with fried parsley.