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SWIMMING SUITS
T.
T
Inspection
Solicited.
CHEAPEST
China Emporium
LTD.
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2nd FLR.
HONG KONG DAILY PRESS FRIDAY, MAY 22, 1936.
CLEANING JEWELLERY
SEVERAL WAYS IN
DOING IT
Most women understand the art of wearing jewellery, but cleaning It is another matter.
Whether it is real or Imitation, Jewellery should always be "ruh- bed up" with a clean chamois lea- ther after use, and then returned. to the jewel-box,
-If the following articles are pre- viously obtained from a jeweller's sundriesman, the process of clean- ing Jewellery becomes at once sim- ple and interesting. First, you will need a Jeweller's brush (small) Ier jewellery, and a larger one for sil- ver articles and plate, and some Jeweller's rouge. This is a red pow- der which you molsten and apply with cotton wool to gald and pla-" tinum, or sliver when badly serat- ched,
The art les in using very little
of the powder, and rubbing it in with the palm of the right hand: polish, and then wash with warm soapy water, and dry thoroughly with an old Turkish towel; re- polish with chamols leather.
POWDERED WHITENING This is good for cleaning' all articles of silver, place, and twenty cents worth will last for months,
A little is crushed, mixed into a smooth paste, with cold water or household ammonia; and applied with soft linen; polish with le- weller's brush.
HOUSEHOLD AMMONIA This plays an important part in restoring lustre to gold, platinum, or silver.
Add a smalt quantity to warni soapy water when washing the articles; dry well, and polish with chamols cloth.
POWDERED MAGNESIA
For cleaning pearls, corals, and most beads this is invaluable.
You sprinkle the powder on to folded tissue paper, lay the beads on to it, and work them between the palms of the hands. Remove surplus powder with a jeweller's brush. and polish with chamois clodt.
Some good soap and common soda for washing real jewellery and chamols leather for polishing are necessary.
F
Good News! 'OVALTINE' COLD or Hot
is now served
in the leading
Cafés and Restaurants
FASHIONS NOTES
FASHION'S GREAT
1
LACE YEAR
THE LINGERIE FROCK A SUMMER REVIVAL
LONDON FASHIONS
Colour In Millinery
Certain definite hat shapes stand lace never fails to make appeal out in what appears to be a very
to the romantle mind. Yet the wearing of lace is not easy. Ex- culsite examples, have sometimes robbed an otherwise perfect Court or wedding creation of its grace and chic.
Probably even before Ascot we shall see a comeback of the age- rte frock, as it used to be called the days when it was an un- ined princess robe made up of
Anc
cambric, much hand-work. and several different designs" in coarse and the makes of lace.
The chic of to-day differs. The the frock is less feminine. for severely cut and fitted lace compose
the smartest, coal, worn over either a full and frilly pleated skirt of chiffon. crêpe or taffeta.
Very smart are the latest black and white alliances and those of 'rather dark colours. A crêpe de Chine cut with a snaky black skirt had ahlp-length coat of fine Malines and Irish crochet worked out in white and cream shades. It fastened closely down the front with black pearl buttons, the plain sleeves being linked with the same » pearls. The gulpure lace formed a tiny Medici collar-an ideal cinema gowIL
Another dark green taffeta skirt had a curiously cut away coatee ir brighter shades of dyed 'green laces in a coarse Spanish" design. mixed with a very ught sprigged pattern. The basque was edged
with a tiny slik fringe,,,which also bordered the skirt,
For summer garden-partles the all one coloured lace ensemble cream, black, belge or soft pastel shades will be featured. One idea વસ dark cream" Indian muslin placed over a taffeta slip with end- Tess trils edged with Valenciennes. and wide insertions of a coarser sort of string lace. run through with pale pastel colours in taffeta ribbon. The same idea was follow ed in the corsage, completed by a bolero top with short cape- like sleeves. This trock called for a beflowered picture hat and a lace parasol.
There is a certain practical wear- ing side to lace, apart from Its actual value. If skilfully made up with plenty of hand-work, it does not collapse In a mist or heated room
The new laces, like many mate- rials, have their dull and shining surfaces. Possibly the all-black or dark colours score in this way, for nothing is smarter than the mixed cire effects in black laces.
In old days a black lace dress was often very charming, but some- what elderly. The clre treat- ment has entirely altered. this aspect, and in consequence
the black lace-cire dress is a Arst favourite for the useful cinema and supper creation.
wide choice of styles. Among the brimmed varieties the chief silhou- ette is that which shows narrow- ness at the sides and length from front to back. There are also small alors with shallow oval or squar- ed crowns and brims which are sufrened by a rolled or kettle edge Orbers have both sides of the brim turned
back up, the front and
The same both dipping sharply. line is seen in the newest bretous and large brin:med capelines. The trimming is generally massed to the centre of the front and the bark to accentuate the long for ward movement.
י.
For the medium-sized hat felt
and panama straw are the most popular. They lend themselves well to the worked crowns and rolled
brims. Chiffon Ar georgette 18 stitched over felt to give the ap pearance of suede. Hats and toques for restaurant wear are made of many layers of tulle or nes, or of erinoline with lace towers as trim-. ming. Grosgrain and raftetag are stitched to make bere:s" and small breton and sailor shapes to be worn with tallored suits.
THE NEW JEWELLERY
Engagement Rings
đ
The resetting of the family Jewels is the sign of the bride who is receiving a welcome and also of the continual changes in jewellery fashions, to which brides are pe- culiarly susceptible. To he give an engagement ring which belong- ed to another generation usually
eets with no appreciation at moment which every girl feels to be peculiarly her own and not that of the bridegroom's mother or great-aunt, There were the eng- agement rings in which the stones were positively buried; rings in which a claw became ultra-fas- hionable and which had a kisek of wearing down disastrously.
The really fashionable ring. which is neither a wedding nor an engagement ring but a present from the bride's near relation of either sex, is of platinum, and is worn on the little finger. It is wide, flat, and delicately angular. and, to increase the angular look, the diamonds are cut "en baguette" instead of with the usual facets. It will be interesting to see how long this fashion lasts. At least tis" of the moment and therefore pertains to the bride and to none of her forbears. The most popular engagement ring is of emeralds and diamonds, the emerald being in the middle of the diamonds, which are also, cut with faceted edges only. Tuis, with the emeralds, gives the effect of miniature lustres and has so distinctive a look that it will probably go down as so essentially characteristic of to-day that the next generation of brides' will feel they cannot possibly wear any- thing so "period."
@ Apa B
I combine Health with Pleasure -in a glass of OVALTINE' COLD
The delightful Summer Drink
Going bathing to-day? Don't forget to nil your thermos with 'Ovaltine' Cold, and take a good supply of 'Ovaltine' Ice-cream- everyone will ask for more.
The ideal hot weather beverage is 'Ovaltine' Cold. It is wonderfully refreshing and so delicious in taste. In addition it is brimful of the nourishment so necessary to make good the lack of nutriment in the ordinary light summer meals-it is easily digested and helps the digestion of all other foods taken.
And after shopping, be sure to ask for a glass of Ovaltine' Cold. It is now served in all hotels and cafes, and is unequalled for restoring flagging energies."
Try also 'Ovaltine' ice-cream-it's some- thing new and so delicious,
But be sure you get 'Ovaltine' don't be put off with a substitute. For quality and health-giving value 'Oyaltine,' stands in a class by itself. Reject substitutes.
SHALLOW CROWNS
All these styles have very snal- low crowns. In some cases the hat is held in place by elastic ribbon. or w'de bandeau, Huis with a short brim at the back have crowns which are shaped to fit well downi on the back of the head. The deep head fine of the back slopes sharo-. ly awer to a very shallow headline in front.
For sporty, wear there are hai with folded, tucked, or openwork crowns and wide adaptable brims Some of these brims are mounted high on the front of the crown. Turbans and small brimmed hats of soft straw have padded and rolled edges which soften the line oyer the forehead. Others are shaned like small pill-boxes, worn Well tilted forward, or on the pack of the head. Both styles may have edges trimmed with fluted or ruch- ed grosgrain... Berets of straw ma- terials or of grosgrain are shaped well into the bend at the back and un one side, with squared or point- ed front, and the high side accent uated by a feather or ribban mount.
TRIMMINGS POPULAR
Every kind of trimming is to be used this season. There are clus- ters of Anely made tiny flowers and fruits in natural colourings and rouettes of narrow, coloured lace and ribbons for the wide-brimmed hats, On small turbans and pill- box shapes-large flowers and fruits Are closely massed, sometimes to cover the whole hat.. Small ortrich tips decorate the brims of close- tting bonnets. Wings and quilla appear.chielly on tailored felts and hard straws. Vetis in both fine and coarse mesh are worn on hats and caps in colours to suit the trim- mink.
Pastel-coloured telts and pank mas and chiffon-velled materials make attractive hats to be worn with Lnen suits and Hight-weight woollen ensembles. White feits and panamas are smart with návy and black. Grey sults look best with matching hats, but there are shades of dubonnet, tan, and bright, blut. Violet and vello in their present soft tones also give a righ colour to millinery.
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