1938-01-13 — Page 2

Fashions

line.

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THE CHINA MAIL, JANUARY 13, 1938.

Straight From Paris

י.

super-

There are only young woman in some couturiers · made skirts Greek Antiquity. This is a long,couturier shows a neatly cut redin- An- Paris, at least this is what Pari-slightsly spreading at the hem. tunic of navy blue jersey starting gote with mat satin revers.

loose coat sian couturiers have decreed and

from the shoulders at the back, other has made a ORNAMENTED DRESSES all styles in tailor-mades, dresses Dresses are more and more orna-passing low under the arms, gathered at the waist. and coats of the

Some coats have large collars. new collections mented without losing their neat" gathered and opened on the front

three over a white slip, with a white One has two or are very juvenile this year.

drapes, honeycombs, front corsage. One clip, on each imposed round ones of different Gathers, Tailor-mades generally have a

catches the navy blue colours. Another has a fur collar very short jacket, trimmed with organ pipes, nervures, embroidery, shoulder,

cross cuts, and white parts of the corsage, forming cut-out petals. An after- astrakhan, silver fox, blue_fox, in incrustations of tulle,

THE MIDDLE AGES

noon coat is in blue green woollen, big revers, and applications of the open work, quilting, are their

and flowers are Another evening gown.. recalls very simple in shape, tight-fitting, same fur are placed on the front chief ornaments,

the early days of the Middle Ages, slightly spreading from the waist of the jacket. Sometimes the fur set everywhere.

Waists are higher. Some frocks with its long spreading black skirt, to the hem. passes under the belt.

corsage forming three big Two silver foxes are placed The jacket is fastened very high have gathers caught into a flat its

have hoizontal pleats near the neck, along the two front edges, their in the neck and has square band forming belt; they shoulders,

ruffled corsage and sleeves. Others these continuing on the top of the necks passing over the belt and muzzles – joining on the One or two dressmakers have are beltless, and cross cuts. mark long narrow sleeves making the their

shoulders very square. `-

breast; a piece of the same fur is made a jacket long at the back the waist.

are highly worked A green and red spangled pointed placed under the chin." showing a glimpse of the fur bor- Ensembles

repeated

trim- on sash is set at the waist. Sashes A double-crossed coat is dering a tunic

with incrustations underneath.

are "tres chic" and they are often med with four silver foxes, two kets are placed in amusing ways, the blouse.

with embroidery or placed around the neck joining 'slit on the bias, round or cross- Parisian couturiers seem to have ornamented

sought their inspiration for their incrustations. Beautifully executed their heads to that of the other A reminder of the jacket trim-new collections far back in the past. hand-work is seen in the slightest two, the latter forming a single

loop, a new effect. ming is repeated on the skirt which One evening gown is so artisti-'details. is straight and very short; yet cally draped that it reminds one of ·

wise.

Poc

Coats are extremely smart. One

Let Health

you've gained

be

Health maintained

STRAW COMES BACK

As to hats, Parisian milliners are already presenting the straw again, charming models of "picot,” stitched braids and "Saphir stitch-- ed braid, it is very smart to mix the straw with velvet or felt, and it is more suitable to wear with fur coats. D

Material and ribbon trimming, gros grain, taffeta, jersey, still ornament them. Felt continues to be very fashionable.

One milliner makes many berets which are worn far back or very tilted on one 'side; 4

Another milliner presents 'a hat ornamented with flowers, á garland of them passing under the chin An ostrich feather closely stuck on the front of a hat makes it looks like a large straw turned up

Chechias tonquinois, small that.

boloros, turned up hats are most in favour.

the

SUMM

UMMER is at an end.

Holidays

and

week-ends in the warm sunshine have built up your health and given you ab

stores of vitality. Why not carry this holi- day health right through into the Winter? –

The best way to keep up your health and vitality is to drink delicious “Ovaltine' every day, for it is supremely rich in the nutri- ment necessary to maintain body, brain and nerves at the highest level of efficiency.

Start the Ovaltine' habit now, and make it your safeguard against Winter ailments. But be sure it is 'Ovaltine There is defin- itely nothing "just as good.

Ovaltine", is packed in tins containing 4% ozs., 9 oza, and 18 ozs. Compare these weights with imitations, Ovaltine gives you more in quantity

-more in quality and therefore more in value.

Drink

Ovaltine

1SC79

this Winter

DAILY DISH

SCOTCH SAVOURY PIE 1lb. sheep's livery 1 Spanish onion, 2 tablespoonfuls-beef drip- ping, lb. sliced peeled tomatoes, 1lb. peeled sliced potatoes, pepper and salt.

Butter the inside of a small cas~. serole. Cut liver into equally thick slices..

Flour slightly and place a layer in the bottom of the casserole

Sprinkle with salt and pepper to taste. Cover with a g layer of tomatoes. Sprinkle with onion. -

· Cover with potatoes. Dab here and there with dripping. Repeat layers.

Add stock, just enough to show at sides, but not to cover. Put on the lid and cook in a moderate. oven for one hour till tender. Un- cover and brov Enough for. persons.

And

CHOCOLATE MERINGUE PUDDING

2oz. breadcrumbs, pint milk, loz. sugar 1oz. butter 11⁄2 tea- spoonfuls Bournville cocos, 2 eggs.

Put sugar, cocoa and butter into milk, and bring to boil, then pour on ta breadcrumbs in basin. Allow to cool slightly, and add yolks of egg. Place in greased pie dish, and bake until setz:

Whlak whites of egg very stiffly, adding two tablespoonfuls of sugar, and pile on top of pudding. Place in very cool oven until meringue is set and becomes pale golden

brown.