1936-09-19 — Page 2

THE HONGKONG TELEGRAPII, SATURDAY, SEPTEMBER 19, 1936..

• Fashion News from London

Models designed

by Ronald Morrel

BRONZE.. GOLD..

COPPER

She has no doubt

what she wants

A GIMLET

of course!

But be

sure its

WITH

ROSE'S

LIME JUICE

Sole Agents:

Metal shades allied with green and beige for the striped tweed suit. The flared cout has striking beige and brown checks, and is worn with a brown skirt,

New Metal Shades

to Wear With

Green

UMOURS of future fashion changes are numerous and contradictory, but I will standing trends which, in my opinion, will be popular in the autumn.

000

FIRST, green will be the first choice in colour. Natural garden greens for prefer- ence, which will be combined and contrasted with a whole range of metal colourings, Dark bronze brown, rich red copper, and the paler, more shadowy glint of old gold. They will be interwoven in tweeds and woolly fabrics. Knitted jumpers and blouses will express them, so will bright lines of piping on hats and trimmings.

M

0 0.0

UCH prominence is being given to suits. There is the short jacket style with a Atted back, and a spring to the basque. Also the long three-quarter cont has appeared again. This also flares out below the waist, and will doubtless be a serious rival to the #wagger shape which has had quite a long run already.

000

OLLARS of coats will be neat and tailored-looking, with wide pointed revers frequently carried out in fat fur, Bike broad- tall and other members of the lamb fur family,

осо

LACK and blue have been given the go-by for a time. Brown seems a far better back- ground and companion colour to the new greza. wine, yellow and metal shader which pre- dominate.

000

VENING FOWI are cut off the shoulder, carly Victorian style. Some are full skirted and pleturesque. others no skin-tight that they look nimost sculptured. Velvet, cloque and luce are the chosen materiais,

000

KIRTS in every case ure shorter and inclined to bell out at the hem rather than remain straight and tube-like. Except, of course, when long, full tune is worn; then a tight derskirt is imperative. Hats are high, with plant pot or pointed crowns. They пте Lrutimed With buckles. Heaven-polating quilts and atlit loops of ribbons. There are less flowers.

Is Your Name ROSALIND?

Symbol:

This

nante

A maiden drawing

a bow,

Rignifica lithenome

-POEM

Teminje gruer, cand i-un-|| A-thing of beauty is a joy, forever!. did attraction.

Monday in the day of Fortune, and its good fuck is most active at the frat hour after, murine and The meat furtunate dup of the month is the oth

Soft blues and greens on a white proped make a delicate background writable to your name, aml pour colour schemes will be harmonic if you use these shades,

Your gem in the pearl: it protects you in your journey through life.

Your flowers are the foxglove and will ruse, and the number is hely fur all purposea.

FASHION FLASH

from Paris

METAL and Jewelled belts appear METAL Wow shown in Parls

dress collections.

A binek suede belt, diamante stud- ded, is worn with a Persian lamb coat. Another coat, of brown shaved lamb, has brown belt with brass

over it. bosses all ove

*

*K

*

Brightly-coloured gloves are worn with both day and evening dresses. Long Blac-coloured suede gloves go wilia s black evening dress, short

evening gowns, pink gloves with o powder blue velvet evening dress.

Pink gloves again are seen, with a ruby red velver, evening gown.

CALDBECK, MACGREGOR & wrist-length gloves with sleeveless

ADVERTISE

where there is no

doubt about

CIRCULATION

CO., LTD.

Telephona 20075.

Green leather gloves match a green tweed dress. Olive yellow ones ac- company a black sult matching a Buede belt.

SALESMAN SAM

Its loveliness increases; it will never

Puss into nothingness; but still will

keep

A bower quiet for us and a sleep Full of sweet dreams, and health, and

quiet breathing.

.

+

Therefore, as every morrona are we

wreathing

A flowery band to bind us to the earth, Spite of despondence, of the inhuman

dearth

Of nobic natures, of the gloomy days, O! nfi the thralthy and o'er-

darkened wapa

Made for our searching: pes, in spite

of all;

·

Some shape of beauty moves away the

pall

From our dark; spirits. Such, the sun,

the moon,

Trees old and young, sprouting

shady boon

For simple sheep; and such

daffodils.

ure

With the green world they live in; and

clear rills

That for themselves a cooling covert

make 'Gainst the hot season.

- KEATS. The first eighteen lines of "Endy- mion"-most people know the first line: a good many the first two but did you know how it goes on?

WELL, MR. "TROTT, I HOPE YA JES' TH' THING! LIKE THIS COAT! ITS-ER-TH' / I'LL TAKE (T!

LAST ONE IN TH' STORE

GUESS I'LL WEAR IT OUT!

MENS' SOOTS

WE'RE UNDERS

OTHERS

ON OVER- CORT2

TIP-TOP TOP COATZ

TIME

MARCHES

ON

AND SO

If He Doesn't Like Greenstuff—

GIVE HIM BEANS

COME time ago I wrote

GRACE MOORE

THE QUEEN OF SONG IN THE ROMANTIC SONGS FROM HER NEW PICTURE

hese "THE KING STEPS OUT”

pages a note on the best way to took beans, French or Runners; how It is far better to cook French beans whole, unless they are large ones, when they may be eut simply in two- lengthwise; and how it is also better to cut Runner Beans into largish pieces instead of shredding them up, as some du, and so lose most of their flavour in the water they have boiled! in.

I recommended, too, that after the beans have been cooked and well drained, they should be dried again in the pan on the fire, and at the last minute tossed in a little fresh buller before service, with the addi-} tion of a touch more salt and a sprinkling of pepper.

And now, as a friend of mine whose business it is to know these things tells me that there will be large sup- plies of beans in the market. for the next few weeks, 1 may be useful to note a few of the many ways of ser- ving them.

WITH ONIONS-Everyone knows what Lyonnaise Potatoes ure. Well, beans can be served in the same way; that is, they are first cooked and then well drained and dried, and mixed in a frying pan with some thinly sliced onions which have previously just been browned in a little butter. Serve them very hot.

Some people like to add a drop of ‚vinegar, to the pan just when they are i turned out into the dish.

WITH CHEESE-Do exactly the same, but instead of onions add some grated cheese, and enalt it with the beunt for a minute or two before i serving.

WITH SAUCE.—Mike A white sauce with some flour, butter, white i stock and the water the beans have† cooked in (or even that water alone) thicken it with a yolk of egg beaten up in a drop of cream off the milk and, of course, salt and pepper and if you like a touch of gruted nutmeg.

Just before you mix the beans with this sauce to serye them, squeeze into the sauce and mix' in well a few drops of lemon juice.

02233-What Shall Remain.

The End Begins.

02234-Stars In My Eyes.

Learn How To Loso.

YOU MUST HAVE THESE RECORDS !

NEW SHIPMENT OF

DECCA and BRUNSWICK RECORDS. TSANG FOOK PIANO COMPANY, Marina House, 19, Queen's Road, C. Tel. 24648.

OUR BRITISH CROSSWORDS

13

20

31

318

127

128

ACROSS

5 Greek god represented by an old head and nothing more. 8 An Oricatal pipe.

9 Many rocks are of this nature. ju A cabinetmaker uses a plane to

make this piece of wood. 11 Not lasting.

13 Element.

WITH SOUR CREAM.--Bind the cooked beans, in a way they have, 114 believe in Russin, with some sour creuth invoured with a touch lemon juice.

of

A chance that often marks the start of a game.

17 Nautical position. 19 Still,

20

This depression may make

lady more charming.

23 Not well, though there's com-

fort in it. 20 This material is improved by

the loss of its end.

WITH BROWN BUTTER-Cook the beans and drain them well, keep- ing them het. Put some butter in a frying pan and let it get gradually brown. When it is a light brown 28 Revolve, colour and smells of nuts (that is 20 Sceret.

why

the French call it Beurre 30 A circle round the oven would, Noisette), stir in quickly a small of course, be distinctly warm. spoonful of vinegar and pour it over 33 All the mixed becomes deadly. the beans.

DOWN

specialist At one bird as it scummy.

2 Bomb. 3 This kind of biscuit ought to be

sulisfying.

7 Drug that has some praise at

first.

12 This advises a change of pages. 15 If not.

10 This kind of job has nice and

sure elements.

18 A Jolly occasion.

21 Poets vork this. 22 A drug. 24 A

position, for

10

sheltered across perhaps. 25 This car is not necessarily old. 27 The farmer grows this for for

age.

Yesterday's Solution.

A CCOMPLISHMENT

RUSAI ESORO BUBHMAN REPUTED

URTEANDARDGAR TEAK HENNA OBOE URBETUGALĽA

18 YDNEYEM FLEECE

REVIEWR DESPOT

IN A PUREE. Old beans will-1-He's good-shot,--but-not-33 SEVERA·LENES) often make a good puree when they are a bit too ancient 10 eat whole or

them sliced. Cook

as before and when they are done pass them through a sieve. Moisten If necess water in sary with a little of the which they were cooked and finished by the addition of a little pepper and a few pieces of butter.

Cream can be added, too, if liked.

A WHITE . WITH

SAUCE.-In Touraine, they cook bents in this boiling way. Half cook them In water, then drain them well finish cooking them in a rather thin- nish white (Bechame!) sauce. When they are done sprinkle with chopped parsley.

WITH BACON OR SALT PORK--- In America they sometimes have the habit of adding a piece of bacon or pickled pork, or even a bacon bone, to the water, in which the beans are cooked.

FRENCH BEAN SOUP.-Chảp up an onion and brown it with a ten- spoonful of chopped garlic, if you filen 1, and a couple of tablespoon- fuls of flour in an ounce of butter. String and slice a pound and a half of French beans, add them to the mixture and toss all together for n minute or two.

Now moisten with a quart of vegetable stock or water and season

4 Split, though with affectionate

heart.

5 "Eat tiger" (anag)).

Part of a milerobe niteroscope.

seon In a

witli salt, pepper and a little nutmeg. KEEP YOUR UNDERARM DRY Bring to the bolt and simmer for an That is the only sure way to protect hour. Then pass through a sleve, reheni and serve with fried croutons your clothes from perspiration odour

of bread.

Blocks And Blocks Away

HEY, SAM, I'M GOIN' OUT )UK-ER-UM-

TA LUNCH! WHERE'S

DOES THE | DUZZ. [CUSTOMER

MISTER OFFICE TROTT!

and sange,

THAT ALL'

DEPENDS

DEPENDS ON WHAT?

A BIG TOHINOY B-W FONTFACIADORA F=TEFENWEERVED LANDINGESTIPEND EDEN Eẹ Ty C ̧R* L IRREPROACHABLE

LET ODORONO ·

!

PROTECT YOU

What comfort to a fastidious woman -the knowledge that by using Odorono sho

with cannot offend perspiration odour-that her clothes are free from the damago of perspira tion

Odoreno Is a doctor's formula for checking perspiration. It comes in two strengths "Regular” and "Instant."

ODO·RO-DO

By Small

ON WHERE MISTER. TROTT IS, BY THIS

TIME!

T. REG. PAT, OFF,