1
Boleros..
ARE FASHION'S
Details of Sketches
This bolero cheats, because it crepe, its edgca bound with a At into the waist, then comes whirly flower print in hyacinth, an bich or as below. (The true petunia, yellow. The same print bolero always hangs high of the making the wide sash-all these saint. But, unbuttoned, the cut- sketches emphasise the necessity away fronts swing to a bolero line, of a wide, tight sash beneath a so I shall call it a bolero, whatever botero-is echoed on the elbow- you say. The entire back and half- length sleeves, in a band round the volte fronts are red, blue and green hem of the tan tiress, check, the rest, navy. Good-look-
ing over a red, blue, green or navy 6 For evening, a shapely cut-
frock.
away jacket of stiffened white You lace to a large open design.
Thia tone it is a bolero dress, could wear this over practically
a tolkte pla dot CA parma every evening dreas you possess, svelte. Colour foulard. A nash with hanging full-skirted
ends tightens the small waist- wouldn't matter, though my per- 1 fr se it over a Hne. The hips are moulded and souni fancy
alfiky the part post do not me grója a inne-ent
black
(1 short
bi purple,
ttle fuller towards Be kem. romaine, with The front of the bolero te extra tram, and a reide, afort- high and loose, the back Jołus to endril sast the tonist. A bunch of vidiets at lined with cherr the throat.
3
There is a pleasant, Tyrolean feeling about this pretty little mimber, which makes it good for Country on, of course, for halcyon muuntatu daya. Et ta black woot len, with a bright green roll collar. green bracket-shapett plaquea Erimining each front. If you want to po the whole up, have stiver buttons too, with scarlet bind edg- ng the collar, plaques and the turn-back green cuffs.
One Jamuur designer who de- Koktely leada fushion has a
etrcus theme running through her entire collection Su THETE}/-30-roundi prints, blaring etreus colours, animal trime are in high fashion favour Just now. But
it takes a woman who has so many clothes that it doen't maiter to wear a bolero the this. It is shrieking petunia, ta entire front elaborately embroidered with lege pink and gold prunchug horses.
Again, a alghtly longer tersion of the usual jacket, but a boteru for all that, in plain tan
GASTRITIS Sarah Thurston
The Truth
You cannot hops to get really better from your stomach trouble until you know the exact cause of it. Then only can you twat it scientifically and feel your palu go for good.
If you are troubled with Batulence, if you feel unpleasantly "full" after ordin-
suggests
DISHES
ary meals, if you are overcome by alckness Convent Eggs
regularly, or have pains in your shoulders
then you can be fairly safe in putting down your trouble to gastritis.
The cause of gastritis is na excess of acid in the stomach, eating into the stomach walls, setting up inflammation that may end, if not corrected, in a gastric ulcer. That is what you have to put dight. And you will do best to use Maclean Brand Stomach Powder in regular doses. You have to be careful what remedy you usc. Gastritis is not a condition you can afford to take chances with. MAČLEAN BRAND Stomach Powder is professionally recommended. It is pure, scientifically produced and never varies in quality. It correcta excess acidity-gently and surely. Start to-day on Maclean Brand. Bo sure it is the original. Look for the signature "ALEX. C. MACLEAN** on
the bottle and carton. Your symptoms will soon disappear and you'll feel quita fit again, ready for your food. Genuine Maclean Brand Stomach Powder in sold only in bottles in cartons,. Never sold 10030 Powder or Tablets,
If you have any difficulty in obtaining it from your local chemist or store, write to Banker & Co., P.O. Box 594, Hong Kong,
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HIGHLIGHT
says Cecile Lavigne
Sketches by Benington
WHAT do you think about when you see women wearing the high, swinging jackets that are called boleros?
Do you see matadors moving swiftly around a crowded ring dexterously evading the bull, then themselves wickedly thrusting? Or Mexican horsemen, dressed to kill, their short jackets braided and ornamented to the limit, their long Or legs dangling over the animals' flanks.
Cubana? Or other dark-eyed Hispanos?
Perhaps, like me, you find yourself hum- ming over and over again Ravel's "Bolero," with its insinuating, drumming, repeti-
tive rhythm?
is
REALLY SPANISH. this royal blue bolero, de- algned to be worn with a mock Matador hat trange trimmed to match The fringe rimming on either side of the jackel it would took it fronts. best over a while silk shirt with a pleated front, a straight black skirt, with a deep silk cummerbund.
Remington
Ponsibly you simply think, how would
I look in a bolero?
Sometime or other, when you are out buying new clothes, you will have to give the matter a little thought, because there isn't any shadow of doubt that boleros are here, and are going to stay
here.
For the last three years, there have been tentative efforts to put BA into boleros. But somehow. until this season, they didn't "Lake.” Now, all of a sudden, they
have clicked. NO loudly that you can almost hear the click.
A
ND no wonder.
Once
you yet over the feeling that they look a little fancy, dress, that they need a rose in your mouth, you realise that the bolero is a dear little garment, fresh, full of life and move. ment, and with endless possi-
Hities of usefulness.
I can't think why they call it bolero, which Myself, I am really means a Spanish dance. given to calling it "bolero," in the Anglicised way, accenting the bol. But ritzy shop assistants like to correct me with "Bolairoa? Certainly, mod- tlom."
TOWEVER you pronounce it, it can be worn
with equally good effect by the girl just' left school, or by her mother.
Il never, never makes a woman look as if she is trying to look young, yet somehow does contrive to make her look young, And provided you are! not over-short, or over-size, a bolero, with its top breadth and its stand-away cut, makes the hips look smaller, which is what most of us are want. ing most of the time.
for your Everyday Menu
the mixture and pul
All children love individual pud-
HARDBOIL 4 eggs and cut them crossways into six pieces. Peel and thinly slice one onion naine sauce
Into the whites. Cover with mure dings, especially when served with jcm kance. These little pancakes and cook it in a little butter in a
sauce and serve on a bed of lettuce.
will frying-pan.
be found to be particularly Add one teaspoonful of flour, pepper and salt to taste, and
dish that cook cau pre popular with them. Hereta about a pint of milk. Stir well pare for dinner when it's her half-
until you have a nice while sauce, day. Allow one egg per person, or Barganay Pudding then add the eggs and serve very two eggs per person if it's the main
hot on toast.
This makes
171
dish for lunch.
excellent snack Eggs With. Asparagus huncheon for women. Allow two
son you make it a first course on your dinner menu.
Eggs la Mode
PUT 3 ounces of butter and 2 ounces of sugar in a saucepan and stir well until quite melted.
eggs per person, or one cap per per- BREAK 4 eggs in a basin Add 3 yolks, stirring all the time,
and add to them a tablespoonful and then whipped whites. Line
pudding busin with puff paste and of cream. Heat 2 ounces of spread strawberry jam all over the butter in a saucepan, toss in the paste. Pour in the mixture and bake eggs and stir well until the mixture for 4 hour. Serve cold with cream. Mix in a small tin ot This makes an excellent sweet for is smooth. asparagus heads. Serve very hot in Sunday night supper, as it can be Individual dishes and garnish with cooked in the morning with the joint. fried sippets.
MAKE a white sauce and flavour it with parmesan cheese and salt and pepper. Poach as many eggs as are required and lay a dish. Pour the sauce over and garnish with finely chopped parsley,
Make this the first course if you're having cold meat or "scraps" for dinner. It's tasty, easily prepared, and the menfolk will like it.
MELT one ounce of butter in
This makes an excellent "snack" Cold Lemon Souffle supper then you return late from the cinema. It takes only a few BOIL very gently the yolks of minutes to prepare and goes well 3 eggs, the lemon juice and with a large cup of white coffee.
grated peel of 3 lemons. When Pancake Souffle
cold ndd 1 tablespoonful of gelaline. pint or less of whipped cream, and the whites of 3 eggs well beaten to o froth. Mix all together, and put Eggs in Mayonnaise
HARDBOIL as many eggs as
same dish and decorate with glace are required. Shell them and and enough boiling water to make a cherries and angelict.
If you're having friends to dinner cut off one-third of the white at a time, and
stiff pasto. Then add two yolks, one
two whites, well and have only one mald, here is a lengthways. Take out all the yolks whisked. When cold, mix lightly dish that you can
prepare in the and mash well with a finely pounded and put on a buttered baking sheal morning of your party. It's more anchovy, pinch of chopped parsley, in separate spoonfuls. Bake for ten cxpensive than the average dish, but, one grated shallot and a little butter. to fifteen minutes. Serve with fam against this, you have a sweet fit for Mix all together with some mayon- sauce.
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CRITICISMS WANTED
The S.P.C. is a servant of the public. For this reason we genuinely want SUGGES- TIONS AND CRITICISMS of our work, and should be most grateful to anyone who will write to us on the subject.
Romomber, big Juggestions will need big funds. HONGKONG SOCIETY FOR THE PROTECTION of childREN
Room 308, Bank of Easi Aala Buildlow.
COUNT THE
"TELEGRAPHS”
EVERYWHERE
THE HONGKONG TELEGRAPH, THURSDAY, MAY 6, 1988.
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