1937-07-22 — Page 2

Fashions Straight

CHINA MAIL, JUDY

Straight From

From Paris

a

fit

The Paris Season this year will skirt in linen, a white straw. hat Gardens of Bagatelle, near the Bois, liner has had the idea of making all grain accompany-de Boulogne, and the "Vray Mistere her broad brimmed hats with flat be marked not only by the Inter- and blue gros

de la Passion," before Notre Dame flexible spring set from the forehead national Exhibition but by an ex-ing it

crowns, Parisienne cathedral, etc will attract the elite to the neck into the small tremely fine display of fashions, for In the afternoon the

grand couturier feels that the will whose a tailormade of big tulle of society and consequently there thus doing away with the inelegant

the world are on the French or lace, an ensemble made of black will be a display of extreme ele-elastic, and making the back

close to the head. capital and all mtend to show Paris woollen embroidered with straw or gance in dress.

We shall see the Parisiennes in fashion at their best. In contrast waxed cloth and trimmed with silver

The old fashioned flat brimmed with the Exhibition which has given fox. For cooler days, she will put very airy, long gowns and coats, straw hat is trimmed with three itself as motto, "Nothing

waist and scarves in green, black and orange. of the on a blue coat with broad revers all close-fitting at the Past, fashions in this season de- and sleeves wide at the wrist, close-widening to the hem, sweeping the

A large Indo-chinese hat is made cidedly take their inspiration from fitting at the waist, the lower part floor (or ground).

of transparent horse-hair enti

entirely There of it widening to the hem. She Some coats will be made of red trimmed with white fashions of fifty years ago.

stitching will be-a reappearance of frills which also will wear a.““djersa” dress taffeta, with puffed sleeves a small forming designa of different sizes. often give an air of

and adorned with pink and green em-collar fastened by a big bow;

A bouquet-of. nasturtiums made freshness.

broidered designs. All her clothes others of lace or organdie, the ful-of feathers is set on the front of a In the morning the Parisienne will be wide, waist and hips accen-ness at the back.

small black pointed close-fitting hat.” will wear a woollen or flannel tailor-tuated. Her belts will be orna- A small hat or skull-cap will A “chapeau-bonnet is a great

A cape blouse mented with bouquets of flowers, accompany them.

made novelty. This is a straw flat made for outdoors with a

and of lace, either made of lace or of embroider- fruits and big fancy pearls,

short in front and brimmed hat edged with light lace ed organdie with puffed sleeves and often the date 1937 in Roman long at the back, will be

worn and set on a small cap also in lace. bows, of satin or embroidered linen. numerals will be an up-to-date over a long black satin gown. The It is transformable for theatre by Blouses are highly hand-worked in ornament.

“lorganza” and lace will be very taking off the hat and leaving the beautiful and delicate designs. On The magnificent open-air per much in favour. A black woollen close-fitting skull-cap. hot days she will wear a costume formances, such as Shakespeare's lace coat will be edged with black. Another novelty is a broad hat of rust-coloured linen adorned with "A Midsummer Night's Dream" But let not forget the delightful adorned with a jewel to accompany patterns encrusted.

which will be performed in the hats. A well-known Parisian mil-the "midnight” tailor-made.

youth

same

The blouse will be of the colour. White and navy blue ensem- bled will be very much in favour, a white jacket with a navy blue

ATTRACTIVE SWEETBREAD RECIPE

Sweetbreads cooked with toma- toes make an excellent luncheon dish. Prepare the sweetbreads and then put them into a casserole or sliced stewpan with some peeled,

tomatoes (half a pound to two sweetbreads) half a chopped onion, a dessertspoonful. of chopped pars- ley, pepper, and salt. Mix a des- sertspoonful of corn-flour with half a cupful of water and add a Mix teaspoonful of meat extract.

this in,

Pre- usual

the dish, and simmer for half an hour. Sweetbread pat-· ties are useful for luncheon, an en- tree, or for a buffet supper.” pare the patty cases in the way, baking them with puff pastry (though short pastry is good, too). Have ready some sweetbreads stew- ed with a little ham or bacon and some mushrooms and seasoning, then chop all up. Drain off the li- quid and make it up with milk to: -Make into a a quarter of a pint. thick sauce with an ounce of butter and, an ounce flour, adding more seasoning if necessary. Stir in the. meat and a little cream. very hot, divide between the patty cases, and put in the oven for few minutes, so that all may be very hot when served. They can also be eaten cold but not luke-

warm.

of

Make

Why OVALIINE Transforms Milk

into a delicious, digestible and more nourishing Food

Because

(OF SIVAKSTRES)

Ovaltine' has special properties which when added to milk, make the milk completely digestible and ensures that its nutritive properties are readily assimilat- ed. Moreover, "Ovaltine' makes milk far more nourishing

by

of

asing its contents:

calcium phosphorus, and other valuable health-

and - energy--

ncing

ments:

"Ovaltine is, in itself a complete and perfect tonic food, made from the choicest and best" of Nature's protective and restora- tive foods.

„MIEN. CURREN AFTER. ADDITION OFOVALTIMO JE“

and Remember-

The proprietors of Ovaltine go to exceptional lengths to ensure the unvarying high quality of the **ingredients used. The “Ovaltine" - Egg and Dairy Farms -the most up-to-date in the world were specially establish- ed in the interests of 'Ovaltine' quality,

it Supremely good as “Ovaltine' is the most economical food beverage you can buy-- and is so highly concentrated that very little is required to make a cupful.

SUBTLE SEASONING

Good

EAF-PERRINS

To drink Ovaltine always — is a Health Protection

JMLS2

Remember-Ovaltine

now served in cafes -Restaurants & Milk Bars