1937-02-05 — Page 14

Mid-season

designed for this awkward month, February, when you're tired of autumn

clothes, not ready to buy spring ones

Paris, February.

I hate February. I am tired of all

my autumn dresses..

It is too early to have a now spring frock,

too late to have a new winter one.

For the present I solved

the problem by having a

short coat made of suede in

a lovely dark red shade (ex-

treme left picture). It goes on any skirt, black, green, algger, navy, and can also worn on an old black dress.

to be

The pattern, which is made for a medium figure, shows you the right proportions for a paper-pattern. If you do it carefully you will be able to cut the stuff easily, after having pinned on to it the Gold buttons or covered in the sume material will finish off this smart jacket.

You can make it also in velvet for an elegant ten- party, in thick white satin for a formol.dinner, in gold lame for a cocktail party,

The three Metle dresses that you see on the right are and are the first mid-season dresses of the latest collec- tions. The morning frock (on the left) can be made either in navy wool fabric or navy Bilik.

A strip of while pique, slipped around the neck. sleeves, bottom of the skirt and pockets, will make it any and fresh. Wear with i a bright purple leather belt and a small muslin handker- chief of the same colour.

HALF FRONT

SLEEVE

COLLAR

This column le written by a French woman journalist, and is planned to give readers a periodic review' of Parls clothes ideas.

Models

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If you ure busy in olice for most of the day I would advise you to choose the dress worn by the girl in the centre. It is of a rich chestnut brown shade and made in two parta. The *kirt is quite straight, And opened at the back by a deep pleat. The top is a close- Atting bodice.

Tie around your neck one of the

BACK

This "Melting

a difficult cookery term explained by

X. M.

" Business

Boulestin

IT is often difficult to explain a culinary process in writing, even though this process is, when you netually see it, the simplest in the world-all the more, as the English language does not lend itself as well as the French to gastronomic explana- tions.

LUNCHEON MENU

Potted Shrimps {Waterzooi of Chicken

Salad of Endives and

Beetroot Compote of Figs

colouring.

Some people seem to experience difficulties about the prelim- inary cooking of vegetables in a soup or a ragout, or a braised dish. of an hour, during which, the veget They often get it wrong, even in the case of vegetables which do ables, as I have explained, will melt not appear in the finish dish, and are only there at the beginning and do their good work, without to play that important part of giving flavour and succulence."

Add (level with the meat) while The use of verbs is sometimes perly, we add a small glass of white clock, properly made with knuckle of The next dress (extreme right) is small English silk squares that made of deep red serge. A narrow too. vague, "fried" is wrong, and water, as the recipe may be, then we the boiling

treacherous: in this case "cooked" is or red wine, of stock, or even of veal, or, failing this, plain water generally go in men's pockets. Over stripe of bright green leather or felt "melted" right but a little mislead- have the essence of the dish.

point. Season well, here we are absolutely crazy about runs down from the neck right downing.

bring to the boil, and let it simmer half an hour. those handkerchiefs. They are just to the bottom.

Let us take a very simple case: the long enough, when folded over in a

Before serving remove the parsley The buttons are half red, half use of chopped onion in the prepura- diagonal line, to be tightened in a green; and the belt is dark green.cooked before the rice is put in. But tion of a plaff. The onion must be

roots, mash them through a sleve, This applies to all- preliminary mix them with a tablespoonful of small knot around the neck, and For the spring you will be able to it must be "cooked" slowly in butter cooking of vegetables for

} great white breadcrumbs and put all this give a bright personal note on any wear over

for a few it a short coat with so that, little by little, it loses its many dishes, even for most fish back in the saucepan dress as well as under any coat. roomy pockets and a small fur collar, opaqueness and its firmness, becomes water at the same time as the vegel-

soups, If, for instance, we put in the minutes. or a thick Scotch scarf.

yellow, soft and transparent, exudes ables, the result will be much less two or three eggs and a spoonful of Make a binding with the yolks of its moist flavour, its juices, in fact is savoury and pleasing. "melted."

cream, and serve in a deep dish, The following is a perfect example, sprinkled with chopped parsicy from Belgium, of this process. In the Serve with it slices of buttered French text Paul Bouillard, on bread and plainly cooked floury expression "faire suer" the vegetables authority if there is one, uses the potatoes.

The ""waterzool," preceded by a (make them sweat), which is the little hors d'oeuvre, followed by a "melting" I always recommend. salad and a sweet, can well be the star turn of an interesting winter Juncheon, as you see from the menú on this page.

If you get tired of your small scarf, any kind of light collar

And now I will tell you a secret. looks pretty, or, of course, clips or Scotch designs are coming back as a thick-coloured necklace are always great favourites for milder weather. becoming brown and dry; it must not But it must not reach the point of charming.

We shall see plaids worked and used become "fried." this in a hundred different ways: skirts,

When we make a braised Lish or

I particularly recommend' dress because the skirt can be with a plain top, three-quarter coats prepare a soup, again the vegetables Waterzooi worn with different jumpers or worn over a dark dress, waistcoats, must be "relted" first, and if I insist with a brown velvet Jacket, and blouses, travelling coats.

on this it because some people are of Chicken apt to fry them instead. Of course

the different trimmings will always And, of course, to imitate kilts, the result is not the same. make it look new. I always have plents are here again, Reat deep, thought that it is most important jong pleats as we wore them years for a woman who works to look

well cared for, and to try to have ago,

ngay, attractive appearance.

HELENE GORDON

THE

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TAKE

Potatoes Gratinces

and a little celery and cook them breast, legs and drumsticks. Rub a AKE a tender fowl and cut If we take one carrot, one onion

it in seven pleces-wings, slowly in water, the perfume they fat saucepan with butter and put in cooking.

TAKE some foury potatoes, contain comes out during this slow it a good layer of celery, onions and T boll in their skins, and cut leeks (the while part), all onely them in thick slices. Dispose them Here is the well-flavoured basis for shredded, the proportions being one overlapping in a buttered fireproof the sauce in our dish. Not so if we third of each vegetable. Add also a dish. Season, sprinkle with bread- cook them fast, for the moisture few parsley roots, well scraped. crumbs, put a fow.snall pieces of evaporates as soon as it comes out. Dispose the pieces of chicken in this butter here and there, and brown If, when they have cooked slowly and put on a fire which is just moder- quickly in the oven or under the for ten minutes or so, and melted pro- ate and no more; leave it a quarter grill.

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