J
TWO graceful
frocks for tho matronly figure in popular spoiled and lattice work designs. The Broton sailor and straw hat with be coming turned-down
brim aro fashion-right.
T
HIS year nothing has run
to order--not even trends of fashion. At the be- ginning of the season there was a definite rage for eccentricities and elaborate
modes, and here we are with Asent behind us, quite certain
that short skirts, simple tailor- made lines, and small pattern- inga on silk and crepe, are far better style than anything else.
More simplicity is demanded for the future, and that was when my guiling principle
SPOTS AND
DOTS
RUBY
2., &
WHITE
sham ribbon. The colours are green, natural, navy, brown. black, and the price is 5s. 11d. By the way, if you are ordering
searching for genuine as well as a hat by post, another shilling
practical bargains.
Summer Straws
Hats are always good buys în a nale, for they can never be passed into next season's atocks-and there should be still three good months of wear for straw.
握
summer
As you know, one of the most becoming hat shapes this summer has been the turned-up Breton sailor. I was delighted to find one already sale-marked, and I have had it sketched above..
It is quite n fine straw, and trimmed with a pleot-edged peter
Three Minute Beauty Lesson
should be added for box and postage.
This was a good start, and I went on
Civil through the Service Stores for other Ands. There were dresses in shantung and Macclesfield silk-delight- ful holiday styles for the young and graceful tod.
་
Then I came to a rently de- lightful collection of dresses. This time for the matronly, but grace- ful still.
Becoming Frocks
These frocks, on inquiry, were manufacturers' samples. I thought they must be by the price, for they were made in heavy quality rayon marocain and were marked at 155. instead of the usual 255.
They varied slightly in style and in patterning, but I had two of them sketched, as you see-one in a small white. spot on a dark ground, with a white vestee inset into a lung V neckline-most be- coming to a large woman.
This looked specially attractivo
TOW that it is the fashion to brush hair away from the face, and wear little caps on the back of the
N
part of the face.
A lined forehead has very little to do with age-I know grandmothers who haven't one wrinkle.
Something wrong with eyesight is the surest thing to make lines appear Jong before age has anything to do with it. You develop the habit of screw- ing up your eyes because you can't see certain things clearly with them wide open, and you not only cause lines round your eyes, but every time you knit your brows to focus on something you will slowly but surely wrinkle the skin on your brow.
If it's not eyesight, it may be tricks being to protect their eyes from the clothing as they pull it on. It soon of expression are causing the line.
We all know what happens to a achieves deep frown lines.
woman who is always scowling about
something a dreadful line, perhaps
Try to keep your eyes stretched open when you dress, and
two, appears between the eyebrows. steadily gets deeper, and becomes a real "frown"! furrow. Frown lines are wide more cult to remove than the massage the lines with cream in a wrinkles that run across the brow, circular movement at night before much you go to bed. Slight lines across the forehead can give character to a face, but lines going down always give #severe expression which is definitely ageing.
because deeper.
they
usually are
your
now
BLACK
&
WHITE
in navy and a dark red, but I was told it was made in other colours- black, green and brown.
So also was the other dress I had sketched. That was a delicate white lattice pattern on a black ground. That had a handsome satin vestec (detachable for wash-
ng) and had deep wavy revers.
A charming frock also obtain- able in other colours, but black
By Mary PICNIC
AUGUST
Grace
and white was my favourite in
this. The sizes, by the way, were hip 46, 48, 50 and 52. Cool and Shady!
That little hat down in the corner might interest you for a holiday tuck-away. It is made
in linen or rayon open-mesh fabric-very light and cool for
the head,
The brim turns down to shade. the eyes, and is just the thing for a summer day. For it seem-
ed to be obtainable in a nice
range of colours as well as white.
A very comfortable hat lo
play tennis in or sitting on the bench, it seemed to me.
MEALS
AUGUST, normally a. sum-
mer month, is the time when holiday plenies are in full swing.
There is no reason why we should not plesie if we feel so inclined, but why, particularly in adverse circum- stances, only on sandwiches and cold food?
We can easily prepare at home and take with us in a large vacuun flask a nice warming dish for lunchron. A glass of punch at the end of the meal will give us a glow, even if we have just had a chilly bathe.
Here is a good menu-a dish of "Mutton Bordelaise," a mixed salad, some cheese tartines and a cake.
Should the day turn out hot, with brilliant sun and blue sky, we can substitute cold meat for the mutton; as for our anal punch, It is equally good hot or cold. Mutton Bordelaise
You can 150 cold roust mutton for this. Cut it into thin slices, brown these quickly In a little butter at the foaming stage, add chopped shallots and cook one minute more. Then put in some chopped parsley,
Keep this simmering live minutes, add a tablespoonful (for four to five people) of flour, and stir well.
Then put in salt, pepper and a glass of water, and let it simmer again for half an hour.
A few minutes before the end, stir In a tablespoonful of olive off and the flesh, coarsely cut, of ball a pound of tomatoes,
Mixed Salad
TSE boiled cold potatoes s Cut them in slices
and add the same quantity of mixed vegetables-carrots, turnips and French beans-previously boiled.
Have also (for four people) three hard boiled eggs; chop the whites Anely and mash the yolks in two tablespoonfuls of olive oil, til it is a soft ointment.
Add then
An ordinary French scusoning of salt, pepper and vine- gar, and chopped parsiry.
Mix all well together. The salad will be all the better for belag season- Fed at least one hour before serving.
Cheese Tartines
MA
[AKE a mixture in equal{ parts of Cheshire chesse hind butter, which you pound well together, Season with salt, pepper : and chopped pickled walnuts.
Spread on thin slices of stale brown brend and cover with anuther one.
Invitation To Lunch
OMPILING a menu is like composing a symphony. only rather more difficult.
This is an unfortunate month in the careers of many fish, and I take the salmon trout as the best bet of the season.
With the fish we drink a cool, white
burgundy, a Montrachet, Meursault or Chablis,
Take your Pick
WITH the roast, which can be chicken, duckling, lamb,
Structural alterations can always be made in the symphony, but errors of taste in the menu are beyond recall when once the meal is on the table. Nothing more completely ruins a dinner than the knowledge that one has dropped a gastronomic brick.
Sometimes the awful realisation dawns just before the food arrives from the kitchen, and one feels like rushing out and telling it to go back.
Obviously the only hope is to get everything right beforehand. how?
It is to be a lun- good claret or red burgundy. First of all, consider what the occasion is all about,
In case any one wants to memorise cheon or dinner, and are we entertaining friends or enemies?
the four outstanding great names We will suppose that It is glomeration of mayonnaise eggs, half among many noble clarets, they are lunchcon, and that our guests include the otly lish which come out of the Chuteau no one whom we actively dislike. sen, and coll potatoes smothered in Margaux, Chateau Lafite and Chateau
cream sauce,
Let yourself Go
f3ut
I am all in favour of a single dish forming this prelude, such as a silce
beef; or what you wil, we come to u
Latour.
Haut-Brion, Chateau
Among the burgundian kings are Chambertin, Romance-Conti, Riche-
us and Clos Vougeot,
The claret or the burgundy can be drunk through the rest of the meal until we reach the glass of liqueur brandy ut its end.
Rest is Simple
out
So it is to us to do our ur off
NO
best, and for once in a ham, or of one of the more piquant while we will hung expense or very sausages which come over in droves
from the Continent. nearly.
The palate-cleansing olive is not This does not mean that we need go to the extravagance of having to be despised, nor is the crisp and foods which are out of season. This decorative radisi.
The cantaloup melon I have always m is a very overrated form of ostenta- Remember, then, plenty of massage It isn't any good making up your
tion, because foods which are out of held to be one of nature's errors, and
THE rest of the meal, as far 11% I am concerned, wil mind to smooth
by-after all, if you nourish the skin
season are nearly always out of the grapefruit is rather too universal
for a rare occasion.
simply be a dish of asparagus after massaging oll or cream Intot at It will be softer and more supple, and
lavour.
While the hors d'oeuvres are being the roast, and a plece of Brie chesse night if, when you get up the next not likely to line so easily; and con-
not Other things to be avoided are a during the day on
succession of over-rich dishes which consumed a glass of dry sherry, say in perfect condition to follow it. day, you are golog to commit the centrate
I have left
the sweet coursc same mannerisms that caused the twisting your face or screwing up your
суса.
You
merely have a stupefying effect, or, Tlo Pepe, may be drunk. A musette will be surprised how the
if the lasting of wine is to be a major is an excellent, and to my mind pre- as an unnecessary vanity, but any lincs.
one who feels this to be a grave You can get a smooth forehead if lines lessen.
consideration, any dishes which are fernble, alternative, Then, when you make up, put an
can rectify it with an leed emission can you study your face in your mirror extra layer of powder on your fore- accompanied by vinegar.
souffle or simple fruit salad. to see why the lines are appearing,
head, and you altuld see a notice-
And those who
thirst for a stronger WHEN It comes to the fish wine than claret before the brandy is course the main thing is to reached can, of course, interpose their choose a Ash which is at the top of glass of port. Or, if they want to be Its form at the moment. Misleading a trifle more original, they might give accounts of various fishes describe a thought to a glass of Modeiro. D'OEUVRES are them us being "In season all the year The wonders of a fine old Madeira are too little known, and it strikes always sate for a stari, if round."
They may be on sale all the year one as a more suitable wine than their function is properly understood, They are intended merely to stimulate round, but their perpetual presence port for afternoon drinking. Yet they too often consist of a con- of their perpetual excellence,
Perhaps you will find yourself able difference the lines being less frowning when you dress-lots of deep, the powder seems to fill them people frown automatically when they in put their clothes over their heads.
Really a sort of nervousness-the idea
$1 TIFFINS
at-
You may have salmon, but not with cucumbers soaked in vinegar, and You may have roast lamb, but must dispense with mint sauce,
Ethyle Campbell To start Off
Jimmy's
Also A la Carte
China Bldg., Hongkong.
#
Hankow Rd., Kowloon.
HORS
Finding a Fish
the appetite, and not to destroy it. on the fishmonger's slab is no proof Home Page Cook
Count the "TELEGRAPHS" everywhere
THE HONGKONG TELEGRAPH, MONDAY, August 2, 1987.
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you
MACLEAN
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Sea particulars on another pago