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THE HONGKONG TELEGRAPH. WEDNESDAY. DECEMBER 3, 1919.
HER PAGE
DAINTY DANCE FROCK.
Layers of shell-pink chiffon, the lightest of chrome, yellows, and pale green chiffon over an undersheath of silver cloth make this charming youn.
"A NOVEL FORM OF CROQUET.
ORAZY CROQUET.
A Ten Minutes Croquet Tourna- ment makes a very amusing and easily arranged competetion for garden party.
a
Any number of players may enter for the tournament, and the game consists in seeing who can make the most points in the time allowed.
The course must include sstick THE ART OF MAKING COFFEE, for starting point, and if cross- hoops with a bell hung in the middle can be contrived at the further end of the course so
DIFFERENT METHODS.
much the better, as it can then be
In spite of frequent assertions announced that the player ring- ing the bell with his or her ball to the contrary, the value of cof- adds fiva points to the score! fee is recognised in all parts of the With the blowing of the whis-world. Coffee has won its place the the players get off one after at the end of dinner by virtue of another by hitting the stick in its actual value as a direct aid in turn as rapidly as possible thus making "one" to start a score. They are now tree to travel to Players must, of course, await ang part of the course, hitting their tum. Those entering more any other stick, or going through than once hand up their best any hoop in any order they scores only at the end of the please, and approaching a hoop afternoon. The scores will take from either side as the fancy a very short time to add up when takes them. The only rules to the cards are handed in, so that be strictly observed are that (1) play may be continued to within the same player may not go fifreen minutes of the hour through the same hoop or hit the nounced for the prize-giving to begin.
TEN MINUTES TOURNAMENT.
same stick twice with two suc- cessive strokes: (2) only one player may play st a time, and turns are taken in strict rotation,
the digestion and assimilation of food. The "good cheer" that is engendered by drinking good coffee is not merely a psychologic al thing, but is dus to the fact that coffee is a stimulant, one of the few which give a bracing effect.
The preparation of coffer is a serious matter and subject to rules which must not be infringed.
uslly purchased roasted and ready The coffee berry, which is us- for grinding, is make up of fibrous cells visible under the micros- cope, and in these is stored the whole value of coffee, the aromatic
grinding, and the finer the coffee is ground, the more quickly and
more thoroughly are these oils
To start a Ten Minutes Cro-players competing all against aloils. These oils are released by quet Tournament each pair of no partners are allowed: (3) no competitors toss in the ordinary player may strike a ball until the way for lead and for choice of previous player's turn is ended balls; then the umpire rings his and his bill has come to rest. bell or blows his whistle, and the The graat aim is to strike the game begins.
ball of whichever player chances at a given moment to have the highest score, when the striker takes over the score attaching to his opponent's ball and adds it to his own amidet much merriment!
COUNTING THE SCORE,
Competitors are bound to stop when a second blast from the whistle or peal from the hand bell announces that time is up, whether they are in the middle of a break or not!
It makes the games rather A player having compiled a more interesting, perhaps, if only score of "ten" cither through three bails are allowed the two steady play, making points one players taking a ball each and by one by going through hoops or the third ball being merely used hitting sticks, or by pirateering- to play upon. This plan will chasing one or other of his op- usually give everybody a batter ponents who chances to have a chance and reduce the number of high score, to "bag" it with a winners making exactly the same skilful stroke-is allowed to mark number of points.
it up on his match card" as put aside out of harm's way Counting bis score as "mil" he then starts to compile a second "ten" before the sounding of the
time's up" whistle.
RULES FOR CRAZY CROQUET. Like many of the gowns this season its jundamental key-
note is simplicity, depending wholly on material and line for effent. The foundation of silver cloth is a plain nurme skirted stip. The pink chiffon underskirt, a straight piece of material about ten yards round, is gathered at the waistline. His laid on the bodice plain, renching over the shoulders to form the very short kimenn sleeves. The silver cloth ends just above the bust line. The yellow chifen is handled in the same manner, sare that the skirt instead of being only ten is three ýaris, wide aud has inseris of broad face bands as shown in the sketch. The inst layer of chiffon is the palest imaginable green, draped wer the bodice with some suggestion of fullness, and with its skirt at least four yarisia width tightly gathered at the waist.
It should be noted that the bodice makes its own girls with just a suggestion of a basque emphasized by - the V-shaped trimming ending in a rosette with fluttering ends, Velvet ribbon of dull water geven is used."
The cobweb scarf is of flesh coloured silk net.
The Cape Cloak.
Paris is seething with fashions result, however incongruous in and smart women are eagerly description, was quite charming. ruaning from one famous fashion- and allowed a freedom of move. creator to another in search of ment which no cuff or sleeve cut the very latest. One is amazed in one piece could give. to see the choice that has already
These cape cloaks are made in been made among the models of velours de laine in all colours the creators of fashion and offer ranging from dark raven bize- ed for sale to Parisiennes of for black is not a successful col
smaller purses. Rich models our in this material to all the which one has seen at the more paler tones of greg, fawn, and, exclusive houses are copied in above all, that triumphant tone of cheaper materials, but with al- this season-jade green. Dark- thost as great style, and offered at bottle green, olive green, and vert half the price.
laurier especially are great fav. ourites, as well as all terra-cotta and russet tones. After a long spell of dark-blue and black that were almost uniform among the more fashionable women during war-time, the Parisienne seems anxious to get away from the so- berer hues.
FOR THE YOUNG GIRL.
extracted by boiling water. In stantly soluble in boiling water. palverized coffee the oils are in-. It therefore follows that coarsely ground coffee is unopened coffee, coffee throw away."
It should be kept in mind, how- ever, that when ground coffee is left in open packages. the oil is exposed to the air and evaporates. Ground coffee should always be kept in airproof and moisture-' proof containers.
lies in
The secret of making coffee the fact that Cor- rect brewing is not cooking. It is a process of extraction of the stomatic oils, already cooked in roasting, fram the sur- rounding fibre, which has no drinkable value. Boiling or staw- ing coffee tends to cook in this fibre, which should be wholly dis- carded as dregs; and thus dam- While the Ten Minutes' Cro-ages the favour and clearness of quet Tournament will appeal to the resulting liquid. quite skilled croquet players, the Twenty Minutes Crazy Croquat Tournament will also delight younger people who and "real"
A twenty minutes' Crazy Gra- quet Competition is also very good fun, and has the advantage" that any odd piece of fairly well- mown ground and any old set of croquet hoops And mallets painted up perhaps with little bright-hued enamel will answer quite well just for the one
occasion.
For this "Crazy" Tournament four or six mallets and balls will be needed as six competitors can easily play at a time.
croquet somewhat a serious
game, so that if both games be provided they will keep quite a varied assortment of guests busy for a great part of the afternoon.
NOVEL JUMPERS,
THE TELESCOPE SLEEVE. One gathers from the models of cloaks, gowns, and millinery to be seen at such places that the cape-cloak is to be the favourite for the winter of 1919-1920. The cape was the forore this summer, and the Parisienne ho long ago had thrown away her corset and waist-line decided that the Jenny does not hesitate to have long draping and enveloping several young girls of the "flap- lines of the cape were eminently per age among his mannequins, suited to her lissom figure. Clever which is a wise plan, for it shows designers have found a means of the mammas how to order for Overcoming a great difficulty, young daughters. For evening silver which was to make the cape aatgowns, wo, the same mannequins close and as cory as the sleeved show what the jeune fille may novel Jumper. The Inver part cloak. The side slits, which in wear to advantage. Some of the
in
Georgette
embroidered
forms the top of this
the summer allowed bared fore- Dew models for this age are de¦ is of black Georgette and it is arms to be in evidence are now lightful, and favour the French
provided with elongated cuffs eighteenth century models. Made finished at the waist with silver covering the arm from elbow to of light-toned taffetasin pale dove
wrist. But difficulties have all grey, or dim. lavender, or pale tassels.
been obviated by the clever deft-rose, or faded blue, and trimmed nees of the Paris designer. with frills and furbelows of the Some models that have, a same they have an old-world look sleeve inserted into the side elite that is quite exquisite. Around of a cape made in pieces of slender waists garlands of flowera graduating widths, joined to one fashioned out of pale-toned taffet. another with pipings of the same as and satins mixed with silver material, somewhat suggesting and gold tissue and pale jade. the lengthening out of certain green foliage forw sashes that kinds of naval telescopes. The are small poems in themselves,|
This dainty model is fashioned
of old-gold georgette crepe, and
the rest and deep cuffs are of rich filet lace, dyed to match the blouse material. A norms tie girdle and odd tucked pockets are set on the front-which is finished with small
gilt filagree buttons.
The aromatic oils, constituting
the whole flavour, are extracted
instantly by boiling water when the cells are thoroughly opened
ne grinding.
ment.
PERSONALITY COIFFURES.
A type of face suited to "bobbed" hair.
MY NOTEBOOK.
receptacle at the top of the pot. The water is placed in the lower part and allowed to boil up. In
The St. Andrew's Ball, which is boiling it passes through the probably the most looked forward ground coffee and extracts the flavour. The exact methods of to event of the season, was, as procedure depend largely on the usual an immense success, and patters of the percolator and the there was probably the largest methods usually vary with each attendance ever known to be pre- sent at this popular event. One pot.
hopes that the presence of Other methods, perhaps not so such a buge crowd will in- scientific or so well approred, fluence the powers-that-be to are considered by a great many provide us with a new hall before people as good ways for making the time of the next anniversary good coffee.
arrives.
Ttrust that the Masked Ball for
In-
The long contact of coffee and water gives the brewed coffee a twang and bittemess. The finer the coffee is ground, the less the time of contact should be: more than this, the infusion, when brewed, is injured by being boiled or over-beated. It is also dam. BOILED COFFEE-COLD WATER. aged by being chilled, for this Boiling is probably the most breaks the fusion of oils and generally employed method of the Devastated Regions of France water. It should be served in-coffee-making. To each cup of mediately or kept hot in a double cold water, two tablespoonfuls of will receive the full measure of boiler or some similar arrange-ground coffee are added, with two support that it deserves.
dividuals should keep this date tablespoonfuls extra for the pot. The white of an egg, or even the open for in affairs of this sort egg shell improves the quality of every little helps. I hear that a small private the coffee and keeps it clear. The there is to be coffee should be allowed to comeThis is a pity. Every $100 (the ad- dance on this date (December 19). slowly to a boil and boil one minute, after which half a cup-mission of 10 couples to the ful of cold water should be added Cabaret) is needed if the Cabaret and the pot placed over a slow is to have a successful result. fire or at the back of the stove to
Quite a large number of ladies keep hot. While the coffee is coming to a boil it is well to put show the effects of the strong a piece of tissue paper in the lip summer sun on their shoulders of the pot to keep the flavour when in evening dress, and it from escaping. All coffee should would be as well to remember be served boiling hot with cream this little point next summer when the bathing season com- or lo milk.
mences. Bathing too early in the
Tests show that water under the boiling point (212 degrees) doss not fully extract the aromatic Brewed below this tem cils. perature, the coffee will have a weak insipid flavour. The effort to make up this deficiency by longer contact of coffee and water or repeated pouring through a drip coffee pot, results in no ex- traction of the oils, but draws out the undesirable elements, such as caffeine, which is soluble in water and the at any temperature amount of which in brewed coffee is governed by the time of contact of coffee and water in brewing.
There are many and various methods of coffee making, and people accustomed to one method usually prefer that one to any other. The two following ways are univenally approved by ex- perts on coffee and coffee making
and are considered the most delectable and most scientific methods of preparation.
FILTERED OR DRIP COFFEE. This method of coffee making is usually preferred by the French. The coffee is ground finer than boiled coffee and is placed in a strainer or receptacle over the pot, the boiling water is then poured through it and allowed to drip into the pot below which should be kept standing in a pan of hot water. The water must be added slowly, a cupful at a time, and if the coffee is not strong en- ugh it may be poured back over the grounds again.
PERCOLATOR COFFEE, There are many excellent coffee percolators on the market, and as a general rule they produce very satisfactory coffee. The coffee is ground fine and placed in a
HOT WATER BOILING,
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By heating the coffee beans day has disastrous effects on the over the fire before grinding, skin, especially nowadays, when added flavour is given to the aur bathing costumes are cut beverage. For hot water boiling,uch lower than used to be the a cup of ground coffee is mixed with a beaten egg to which has
case.
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been added three tablespoorfals the throat, caused by the present- The red triangle at the base of
of water. A quart of boiling water is then poured over the day low-cut dresses, does not look nixture and the pot placed over very pretty, especially in evening the fre. The coffee is then dress, and it is a pity we do not altowed to boil slowly for about get into the way of wearing ten minutes. In order to keep it dresses with a circular neck for clear it is advisable, after it has outdoor wear. The round neck boiled, to pour it out into a cup is just as comfortable as the and return it to the pot several shape and does not leave the times. After ten minutes of slow ugly triangle of scarlet such as is. boiling the pot is placed over the result of a day's sport in the slow fire where it is kept hot, but latter, not allowed to boil until time for
.
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serving. Isinglass, dissolved in I see from a Home paper that' hot water, is used sometimes to paint as a substitute for stockings clear coffee instead of the white is not finding popularity among of an egg. It should be added French beauties because man- after the coffee comes to a boil. agers of theatres and other public Some people prefer to put the resorts refuse admittance to wo- grounds in litile flannel baga, men who are thus economizing. which are placed in the coffee but a number of sinartly-clad wo- pot with the boiling water. The men have recently appeared with pot is then placed in a saucepan their eyebrows coloured a bright of boiling water and the coffee is green, pink or yellow...
BACHA. cooked for fifteen minutes.
Ok
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