1937-07-29 — Page 14

2

W

This frock can be made in 24

Here is SUSAN

GAY'S timetable

-OULD you believe it? The pretty frock which Angrave has drawn here is made from only three sections. In fact, if you buy instead of make the belt, from two sections.

They are outlined in the diagrams in the drawing.

As this is the weather when quick-work dressmaking is most to be desired, I have worked out a time-table showing you how it can be made in 24 hours. I've drafted it for the business girl who can get home by about 6 o'clock, have a spot of food and then be ready to start her dressmaking at 7.

But the 24-hour seleme would apply equally, of course, at any period

of the day which may be more convenient to housewives.

Sa here is my plan for making up this pattern in one evening.

You may

be a bit quicker and you may be a bit slower, but this is a good timetable for the average worker.

Lay out the material on a good size table-if you have a ping-ping table, by the way. It makes an admirable

7 p.m. dressmaker's workbench.

Put tuckings, pencil marks or chalk ma.s where the pattern is notched and marked for darts, shir-

7.15 p.m. rings, etc. Take out pins. 7.20 p.m.

on to the smooth part.

Slash through the markings on the front sections where the bodice top will be gathered in fullness

Tack centre front seams, rat the short extending bli at the top, then the long straight seam from just about the waist of the skirt edge. Stitch seams, pink the raw edges. Then press seams flat.

Run a gathering thread through upper edge of the bodice where it was slashed. Matching your tack-marks, pin the upper and lower edges of slash together, draw up gathering thread to fit, arranging the gathers so Overcast the raw that the fullness is even. Tack together, this stitch. edges. Press seam down.

Shirr each shoulder between the points marked, making four rows of shirring.

8.10 p.m.

1

Start on the back of trock. Tack and stitch arts at side back. Clip each shoulder edge at points marked

on pattern to give a good smooth at.

8.15 p.m.

Tack shoulder seams and side seams, leaving open- ing at left side. Try frock on. If necessary make adjustments--but you probably won't need to If you've followed the pattern exactly. Then stitch seams," pink edges and press open.

8.35 p.m.

Cut a blas strip of fabric as directed in pattern, tack and stitch to outside of neck edge. Turn Incing to inside and tack Invisibly at intervals. Don't forget to clip into the edges just where the pattern tells you so that the facing will lie beauti- fully flat.

8.50 p.m. blind-stitch. Finish

9.45 p.m.

Face the sleeve edges in the same way that you faced the neek edges. Turn up the skirt hem and the under-arm opening with a slide fastener.

The frock is made and ready to wear if you have a leather or fancy belt. If you want a belt of self- material, however, you should allow another quarter of an hour to give yourself time first to shrink the bonk muslin Interlining that gives a fabric belt n good finish.

RECIPES

that come from

all over the world

A

hours

1

2

BACK

FRONT

FASHION NOTES

SEMBLANCE of height is given to many crowns, Some brimless models in straw and taffetas are trimmed high to the left side with a knot of ribbon, sometimes a quill or feather mount towers aloft. Sculptured lines are frequent. A model with a crown looking like a box set into another box is a distinct novelty. Berets and caps are high at the back, and eleverly folded into all sorts of shapes to give a flattering look to the face, u quill is thrust through the side to suit the woman who likes a forward movement to her millinery,

or

Off-the-face hats follow the vogue for height lines, while a forward jutting movement characterises the majority of the smartest toques, and, with the exception of very youthful models, all are worn on the forehead. Just a few have broad brims turned back from the face, and these brims are usually tucked right away behind.

Very interesting are the finely machine-stitched crowns shown in several models. One is a green taffeta "saucer," the crown of which is stitched vertically on either side, and a gaily coloured veil for trimming. For older women there are a number of severe shapes, two of which are directly inspired by a man's top-hat,

TRY out these unusual dishes or your eggs

and vanilla flavouring to taste. Russian Bortsch husband first if you like, then use the Sieve 1 cupful flour and 2 teaspoonfuls

Make a good stock with the carcass most successful ones for your next dinner baking powder; add the butter and sugar and

some beof and vealbones, a party...

they'll enhance your reputation 4 cupful of milk. Divide in half and spread in of a duck,

two shallow tins which have been buttered. Beat pound of gravy beef, onions, carrots, for being a versatile cook.

and flavour with mixed dried! up whites of eggs with cupful of sugar and cover turnips,

Austrian Brill

the paste. Sprinkle with blanched almonds. Bake herbs, peppercorns, and a pinch of mace tled in a for hour in moderate oven, and spread custard small muslin bag.

Pass the pulp of a large cooked beetroot through and add to the a fine strainer after mashing, strained stock.

Italian Gnocchi

Cut 4lb. of boiled brill into dice and ailing between the two layers, stir it into pt. of white sauce which has been flavoured with 2oz. of grated Par- Swedish Salmon mesan cheese, a teaspoonful of chopped

Break two eggs into a saucepan, with parsley and n dust of coralline pepper. the mixture into a buttered dish and sprinkle an 90z, butter, 1 tablespoonful milk, salt and ounce of grated cheese (cheddar) over it. Stand pepper, and stir still it thickens. Add a of the dish in à un of bulling water and bake in a chopped Pimento. quick oven for 10 to 15 minutes. Serve sprinkled garnish with strips of smoked salmon, cut into thickens (about 15 mins.). This can be

with chopped parsley and coralline pepper.

Italian Asparagus

Pour

Cut off the green part of the boiled asparagus, and put into a pan in which a

to the number required.

Pile in

centre of dish and

fingers and rolled up. Sprinkle with enpera and serve cold,

French Noisette

Dissolve an oz. of butter in a pint of milk, with salt and pepper. Add 4ozs. semolina and stir until the mixture

or

flavoured either with 2oz. of grated cheese, chopped some mixed herbs.

Spread it on a greased tin and, when cold, cut into shapes. These can be reheated and served with meat, or coated in egg and breadcrumbs and fried.

Ask your butcher to bone and roll

little batter has been melted with season- some cutlats, Take a pound of red lentils, Irish Barm Brack ing. Brown lightly and serve in a dish and soak them overnight. Drain the lentils Sieve 1lb. of flour, a teaspoonful of with the melted butter, adding fried eggs according and placa in a pan, just covered with a salt, 1⁄2 teaspoonful of bicarbonate of soda, and a teaspoonful of cream of tartar to- well-flavoured stock. Cook slowly for about hours, adding stock as it becomes absorbed, and gether. Add 1⁄2 point o sour milk, stirring then rub through, a fine sieve. Grill the cutlets, in slowly until the twa portions. Shape each into heap the puree on a dish and prop the cutlets up a thick round and bake in a moderate oven for half Cream 1⁄4 cupful of butter with 1⁄2 cup all round, garnishing with stuffed prunes and pieces an hour in greased and floured tins, when the leaver

should have risen ond be quite firm. ful of caster sugar. Add yolks of four of steamed or boiled Vaull-dower.

German Cakes

Count the "TELEGRAPHS" everywhere

TWO YEARS OF GASTRIC TROUBLE

Doctor advised X-ray Examination

Although there is nothing alarming in having an X-ray examination, there is always the dread that it will disclose a serious condition. That was the dismal prospect facing Mr. Thomas Burns, but is grateful letter tells a cheerier story.

"I have been sufferer from Gastric trouble for the past two years," he writes,

I tried several remedies and got no relief, so made up my mind to give Maclean Brand Stomach Powder a trial. I began to improve after the first bottle. and I am proud to say, it has worked wonders with me. Previous to taking your powder I could

cat and was very ill. I was advised by my doctor to have an X-my examination, but I am feeling remarkably well, thanks to Maclean cannot speak too highly of it.

Brand. I shall never be without it, as I

No stomach sufferer should get in the doldrums about hils trouble, when a léw doses of MACLEAN BRAND Stomach Powder will put it right. Stomach pains don't last long when treated with the original powder with the signature

ALEX. C. MACLEAN

on the bottle and carton. Try it on your trouble. Many worne cases than yours, have been cured by it. Genuine Maclean Brand Stomach Powder is sold only in bottles in cartons. Never sold loose. Powder or Tablets.

If you have any difficulty in obtaining it from your local chemist or store, write to Banker & Co., 1.O. Box $30, Hong Kong.

Kill Kidney

Trouble Quick

Thousands of sufferera trom Kidney.

THE HONGKONG Telegraph, ThuRSDAY, JULY 29, 1937.

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AT

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