THE HONGKONG TELEGRAPH WEDNESDAY, APRIL 28, 1937.
20 E
FARMAR
.& ROBB SEND
THEIR FIFTH
REPORT ON THE
PARIS SPRING
DRESS SHOWS
PARIS, Thursday.
NLY point on which collections echo one
ing, colour.
Although, following the usual
All the colours of the rainbow in the new evening
TRENDS
LENGTH: Skima the ground.
COUTLINE:. Close Atted and straight or wide
petalling skirts. Natural walat-placing. Loweri necklines in front, at back the usual deep cuts, STYLES: All sorts of period pieces, busties, hooped skirts. Also very straight tailored sil- houettes relying for interest upon colour-gaudy," pay, crude,
Enormous flowered crepe: white on black ground; one spray only is in colours. Fabric: heavy crepe, shoulder pieces: pale green tulle, drapes hang back to ground (but from shoulder only, not continued across back, which is low cut).
frocks
Navy taffeta top, pale blue net skirt. Gipsy style design (one collection shows several, although it is not a strict trend). Businesslike little bodice, billowy skirt makes it useful dress for evening more or less dress- ed up
Tie at neck and sash is series;
the necktie, spotted navy.
cycle, it was pretty obvious that always are, really) Particularly the shoulder straps, rely for effect almost dresses. would be bright nighis mixed
gaudy stripes; ancient ilike
effects:
reacting from last year's gloom-still materials patterned
*
IN styling, there is no
one
entirely on colour.
heavy sliks. Ground length shoulder- capes of it, in contrast from dress, Curtain look preity for tall women. drapings, in the coarser net, and drawn up in panels, are the most of the wide-hemmed
Manageable
Concentrating on colour, few of the designers show any new fabrics, but use heavy slika, taffetas, patterned either very starchy or equally limpid stuffs,
the colours are surprising, startling. Egyptian dresses, latticed with bright diamond shapes, patchwork mix- But since nothing reads more tures. woollly than 'descriptions of colours ("you know, my dear, the sort of yellow of a young fluffy canary who Is puffing up his plumage in a sunny window"
crepes, organdles, ninons. winning outline. The most is what an earnest col- league said to me about a yellow glamorous evening dresses
skirts. Some dress), I'll skip a list of the new widely. hooped shades.
immense you could sit four comfort There are so many anyway, and ably around them,
But, as most of us like to be able point is that all colours are the equally smart (as, of course, they to sit four in a taxl, I can't quite
Monday: H A T
S
have
10
of
picture their life outside the dress shows. There are also bossy-looking bustles, hoops under the front the dress only, that give a very Interesting outline, all lampshade convolutions.
sorts
More wieldy are the straight, clinging dresses that, with deep
To add to my freak fabrie list, there was a heavy silk with heads of Roosevelt plastered all over it; another white brocade with golden, words, "God Save the King," circling around crowns, this- ties and all.
inded flowers, imitation, Sickly
SCC on old- like the ones you fashioned postcards, spoil inany u good dress. Usually a great bunch is put on side of waist.
The dinner suit, still the most useful and becoming of evening TIES
is shown mostly in heavy bright satins. The Jacket some- times Norfolk style, often quito plain, single-breasted and covering a dress (not skirt-blouse) tailored but with low. decollete.
Net or tulle, used over or with
12
усгу
SAUSAGES AND EGGS
WITH sausages and eggs une · LAN malto many lasly dishes, and here are some suggestions for favour- ite ways of using them.
Country Captain
This makes a tasty dish.
Cut 1 lb. sausages into halves length-ways. Line a deep pledish with them. Make one pint white sauce, pour some over the sausages and sprinkle with some brown brend- crumbs: Put in a layer of chopped hard-boiled eggs and a little more Bauce, then a good layer of crumbs.
Pour
over the remainder of the sauce, then a good layer of crumbs. Pour over the remainder of the snuce, and bake slowly for half an hour.
Sausages and Carrots
An appetising dish for dinner is made by using this recipe.
Take 1% of 2 lb, sausages and boil in a little water. Slice two or three carrots in rings and boll with the &ausages until coolted. When cook- ed, take out the sausages and thicken the liquid with tile cornflour (with the carrots in). Serve with mashed potatoes.
Egg and Sausage Doughnuts
Delleious for breakfast or supper are these doughnuts.
Chop two hard-boiled eggs, add two tablespoonfuls each breadcrumbs and grated cheese, a pinch of curry powder, and a dust of cayenne pep- jer. Bind together with a beaten egg. Form into balls, dip in batter, and fry a golden brown.-
Fry the required amount of
pork sausages formed into rings by lying ends of sausages together. When dane, lift out of pan, place two rings of sausage on each plate, and place two egg balls in each ring. Scatter a little grated cheese over before serving.
Sausage Rings
Take 1 lb. sausages, dip into boll- ing water then skin them.
Cut into rounds with a pastry cut- ter six slices brend, then with a smaller cutter cut a ring out of the centre, thus making rings of the bread. Mince the serops of bread left over, place in a dish and add the sausages meat, a teaspoonful now- dered sage, 1 be, ontment, and pepper and salt to taste. Bind with two eggs well beaten, mix well and form balls. Roll in breadcrumbs, and into
cook in a pay of deep fat for ten minutes until a golden brown. Fry
the rings of bread until brown on both sides. Place on a hot dish, press a sausage ball Info, the centre and serve very hot.
A Favourite Dish This is a favourite dish.
Take three pork sausages, remove the skin and break them into small pieces. Chop an onion finely and remove the pips and skins of two tomatoes. Cook the sausage meat
and onions Arst in butter at the foaming
When nearly done, singes. ndd the tomatoes, cut in small pieces. Season well and put into a piedish. "Break "four""eggs over 11, sprinkle with grated cheese, and cook in the oven or under the grill.
A Child Specialist's
Prescription.
Originated by a British medica! child specialist, and composed of only the finest and purest ingre- dients, Baby's Own Tablels are the most trusted children's medicine in WIDE spread evening capes countless homes
throughout the rather than coats. I think world. the one, collarless and fitting on the shoulders, in white pique, is a sure thing for summer,
Altogether night-time fashion is going to be quite easy to follow be cause most of us need a bit of colour. And there is no need to take these bunches of frowsy flowers or hoop-| In skirts too seriously.
COPIES OF
PHOTOGRAPHS
by "Staff Photographer" appearing in the
“SOUTH CHINA MORNING POST"
and
"THE HONGKONG TELEGRAPH”
may be purchased
at the Business Office of "The Hongkong Telegraph” Morning Post Building, Wyndham Street.
'Protect them!'
.
The children often cut and graze themselves. Protect them with an efficient reliable antiseptic.
•DETTOL'--deadly to germs-is gentle and clean. It will minimize the danger of blood- poisoning by killing the germs that casiso it
'DETTOL'
THE MODERN ANTISEPTIC
RECKITT & LONS LTD., (Pharmacestióal Dept), Londen & Hull Ingland. Agents: Imperial Chemical Industries (China) Ltd. Hong Kong.
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"For Children Of All Ages"
NOTICE
TO ADVERTISERS
Advertisers requiring addi- tional space in the Saturday editions of "The Hongkong Telegraph" are requested to make their space reserva- tions not later than noon on Thursdays.
Is
this YOUR baby?
Everybody loves a healthy, smiling baby. There is no reason why your baby should not be as attractive and lovable as the one in this picture. Health and happiness should be the birthright of every child but some parents unthinkingly neglect the simple ailments of childhood which may lead to more serious disorders. Castoria is made to correct colic,, diarrhea, sour stomach, indigestion and constipation. Castoria tastes so good that your child will love to take it. Absolutely harmless, Castoria can be given safely to the smallest baby, Inexpensive, too, a bottle of Castoria con-
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CASTORIA
The medicine made especially for children
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Facts about Nutrition
Ordinary foods are frequently
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