1937-02-05 — Page 2

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 new spring frock, too late to have a new winter one.

1

For the present I solved the problem by having 'short cant made of suede in n lovely dark red shade (ex- treme left picture). It goes on any skirt, black,

green.

nigger, novy, and can also be worn on an old black dress.

The pattern, which is made for П medlum Apure, shows

the

right proportions for paper-pattern. If you do it carefully you will be able to cut the stuff easily, after pinned on to it the having

-you

pattern. Gold buttons 01 buttons covered in the same material will finish off this kmart Jucket.

You can make it also in velvet for an elegant tea- party, in thick white antin for fornul dinner, In gold lume for a cocktail party...

The three little dresses that you ser on the right are and are the first mid-seaŁDI dresses of the latest collec- tlons. The morning frock (on the left) can be made eitur io navy, wool fabric en ny sint,

A strip of white pk. slipped around the neek. sleeves, bottom of the skirt and pockets, will make it gay and fresh. Wear with it a bright purple leather belt

and a small muslin holker- chlef of the same eplour,

HALF FRONT

SLEEVE

COUR

This column'is written by a French woman Journalist, and is planned to give readers a periodic review of

Paris- clothes idees,

Models

term explained by

THE HONGKONG TELEGRAPH, FRIDAY, FEBRUARY 5, 1937.

THE THREE POINTS OF WORRY

Extra inclies crowding out the grace-

ful curves and youthful lines from a figure once so attractive. Looking older, even feeling older. self- conscious all the time about your unattractive appearance.

How thrilling to discover the easy, simple way to control the points of worry, to find that drastic dict and tiring exercise are not necessary to win back trim appearance: The BanKora treatment has helped thousands of women to solve their tape-line prob. lem. Grateful letters from users of BonKora tell of graceful, healthful lines and energy regained, of the poise, confidence and joy of living that go with figure trimness.

See your druggist about BonKora. By studying the descriptive leaflet in the package and by following the simple instructions, you will discover the answer to your problem of trimmer lines and vigorous active health.

BONKORA

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Sold and recommended by all Druggists,

35

1 yea

are

busy in in

ofler for most of the day would advise you to choose the dress worn by the girl in the centre. is of

#rich

chestnut brown shade ant made, in two parts. The skirt is quite straight, and opened at the back by a deep pleat. The top is a clase. Atting bodice..

BACK

This "Melting" Business

a difficult cookery

LUNCHEON MENU

Potted Shrimps

X. M. Boulestin Waterzooi of Chicken

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

Salad of Endives and

Beetroot Compote of Figs

colouring.

work, without

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, na I have explained, will melt not appear in the finish dish, and are only there at the beginning and do their good to play that important part of giving flavour, and succulence. Tie around your neck one of the The next dress (extreme right) is

The use of verbs is sometimes perly, we add a small glass of white treacherous: in Utis case "cooked" is or red wine, of stuck, or even u small English silk squares that made of deep red serge, A narrow generally go in men's pockets. Over stripe of bright green leather or felt "meited right but a little mislead- have the essence of the dish,

too vague, "fried" is wrong, and water, as the recipe may be, then we here we are absolutely crazy about runs down from the neck right downing. those handkerchiefs. They are just to the bottom.

long enough, when folded over in a The buttons are half red, half diagonal line, to be tightened in a green; and the belt is dark green, small knut around the neck.

and For the spring you will be able to give a bright personal note on any wear over it, a short coat with dress as well as under any cont, roony pockets and a small fur collar,

ora; thick Scotch scarf

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

charming.

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. We shall see plaids worked and used I particularly recommend this in a hundred different ways: skirts, dress because the skirt ein

be with a plain top, three-quarter conts worn with different Jumpers or worn over a dark dress, waistcoats, with a brown velvet jacket, and blouses, travelling conts. the different trimmings will always

And, of course, to imitate kilts, make it look new. I always have plents are here again. Real deep, thought that it is most important long pleats as we wore them years

for Woman who works 10 look well cared for, and to try to have

gny, attractive appearance.

ngo.

HELENE GORDON

THE

HONGKONG

PENINSULA HOTEL:

HONGKONG HOTEL; REPULSE BAY HOTEL;

Let us take a very simple case: the use of chopped onion in the prepara- cooked before the rice is put in, tion of pliaff. The onion must be

But

In the

Add (level with the meal) white stock, properly made with knuckle of veal, or, falling this, plain water at the boiling

well, point. Season bring to the boil, and let it simmer half an hour,

Before serving remove the parsicy roots, mash them through Bicyc This applies to all preliminary mix them with a tablespoontut of " great while breadcrumbs and put all this it must be "evoked" slowly in butter cooking of vegetables for

for many dishes, even for most fish back in the saucepan so that, little by little, it loses its coups. If, for instance, we put in the minutes.

few

opaqueness and its firmness, becomes water at the same time as the veget Make a binding with the yolks of yellow soft and transparent, exudes ables, the result will be much less two or three eggs and a spoonful of its moist flavour, its julees, in fact is

savoury and pleasing.

cream, and serve in a deep dish, "melted."

The following is a perfect example, sprinkled with chopped parsley.

Serve with it slices of buttered from Belgium, of this process. French text Paul Bouillard, an bread, and plainly cooked floury

potatoes. becoming brown and dry; It must not expression "taire suer" the vegetables But it must not reach the point of authority if there is one, uses the

The "waterzool," preceded by a become "fried."

(moke them swent), 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 luncheon, as you see from the menu on this page.

Potatoes Gratinees

on

When we make a braised distror

prepare a soup, again the vegetables Waterzooi must be "melted" first, and if 1 insist

this it is because some people are of Chicken apt to fry them Instead. Of course the result is not the same.

If we take one carrot, one onion

TAKE tender fowl and cut and a little celery and cook them breast, legs and drumsticks. Rub a it in seven pieces-wings. slowly in water, the perfume. they fat saucepan with bulter and put in contain comes out during this slow it a good layer of celery, onions and

TAKE some hours potatoes, boll in their skins, and cut cooking.

leuks (the white part), all fuely them in thick silces. 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 few small pieces of evaporates as soon as it comes out. Dispose the pieces of chicken in this butler here and there, and brown It 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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YOU OWE IT TO YOUR AUDIENCE

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