1938-09-01 — Page 2

STROLLER COATS..

By Mary Grace

Smart and summory is this su of white linen patterned with maroon rod. Scalloped collar, pockets, gloves and hatband ara of marcon lo lone,

MODELS

by

VERA

BOREA

The Frenchman's

Idea of a Summer Tailormade

HIS your Paris fashion designers have been influenced greatly by British Läste. One of the

little stroller coats that are to be seen everywhere- the Frenchman's idea of the tailormade which he knows appeals to the well-dressed Englishwoman.

In Paris they are wearing them In linen-to top summer dresses. There is a slick line to these Bttle ca As you'll see from the illustrations. contrasting stromath the Inose-fitting styles we have been used to.

Although they fasten, they still have these 30 edge cut that is so popular,

Those of you who have a couple of ches to worry about will be glad to know that this will be carried on well into the aution. It is very slint-making. because there is not the double plece of cloth across the front na le the case with the usual cont fastening.

Short ecves are the order of the day in these smart Jacket tynus; formal or casual rovers and odd shaped pockets give an air of distinction, and originality.

Sometimes a braid bind butines the seams, giving a nevere tailored finish. But, of course, there are things when a more frivolous note is necessary to your costume, and for the seaside small balls of coloured wool in blue. yellow, green and red add a psy touch. These appear also on hats and scarves.

Linen has become a through-the-day fabric. Attrac- tively patterned, it makes a roiart day aut, and there are lovely weaves for the afternoon. For informal dances at the tennis club, the flower-patterned qualities are effective. and they wash, too, which a boon In summertime, when light-coloured frocks are so much worn.

If you have settled on a linen suit, what to wear with it may present a problem-wool is too warm, and stoo dressy. There are delightful little string jumpers to be hal -the coolest thing I know, made up in a practiest string shade as well as in light pastel tones.

J

A cont of many colours that will add further galety to our holiday clothes is cut similarly-to-that-of-a-binger-but- with short sleeves; some have collar and revers, others are collarless, but all are in wide multi-coloured stripes,

Vivid blue, green, yellow and rod pompons give o charming gipsy nola lo a cream linen tailormade. Tho hat is trimmed to match.

SOME HELP- YOURSELF

SALADS

By Ellen Ainsworthy

WHEN you have thought

of every possible way of mixing your salads it is a good plan to leave the choice and the mixing to your guests themselves. To this end the salad ingredients may be arranged separately in groups on a single large dish, or in two or three smaller dishes.

You may have a large hors- d'oeuvre dish which may be a suitable receptacle. Upon it sliced beetroot, previously soak- ed in sweetened vinegar or lemon juice, sliced cucumber, tomatoes in quarters when small, or larger ones sliced, and sometimes, pep- pers, red and green, may be placed.

☆

*

THE shees should be overlapping. and arranged us prettily

$1 on

05

also

į possible, and if you wish, allced hard-boiled eggs, lightly sprinkied with chopped parsley, may also be placed on yet another dish.

Lettuce and other green saladings are washed, thoroughly dried, and

Cooked, cold vegetables are

on separate dishes. welcome addition, especially if you have not many fresh ingredients. Sprigs of cauliflowers, broad beans,

pas ips, psparagus

and small runner beans, cooked and cut into plenes all good served in this way. Then your guests can help them- selves to what they like and add the dressing they prefer,

are

A ready-mixed dressing should be placed near at hand, and also the wherewithal for mixing any dressing which they may

may like.

Strained lemon juice, as well as vinegar and olive oil, pepper and salt should form a suficient choice of ingredients.

If you want to turn the salad Into the principal dish of the meal, then it would be a good plan to serve with it balls of creath cheese, sea- soned with a little paprika pepper, or with rather thick strips of bread, buttered, covered thickly with grat- ed cheese and baked in a hot oven for five minutes. This is an accom- paniment which may be served either hot or cold.

THE HONGKONG TELEGRAPH, THURSDAY, SEPTEMBER 1, 1038.

E

EWO MALTONIC

O

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INQUIRY BUREAU

This "siroller" in pale lomon illustrates the new adge to edge coat which buttons up.

Removing Scorch Marks

Do you know how scorch marka Wash with water and a little soap. may be removed from a grey taffeta Rinse well. Warm some good furni- dress? The material will not wash. ture cream and paint it on with a Make a paste with bl-carbonate of brush, Leave for some hours and soda and cold water and spread over repeat. The following day polish in the stain. Allow to dry and brush the ordinary way untit every trace off the residue. Repeat two or three of stickiness has gone.

times if necessary.

Ys

*

He

tho

*

*

Can you explain how shelling is worked? Can you tell me how to clean. Turn a small hem on to the wrong lampshades made from old charts? side and tack. Using fine thread and If the surface has been varnished working from right to left on the you can clean them with a damp stitch over

wrong side take small blanket cloth but if the surface is dull you needle under the fold bringing it out hem. Silde the must use n soft India rubber of at the bottom of the hem. Make bread. Work methodically using blanket stitch over the fold again even pressure-all over the surface. bringing the needle out at the edge

of the fold as before.

Slide the The enamelled nursery furniture other blanket stitch will

needle under the fold again and an- has become very duit in appearance. two shells: Shelling is preferable complete Can anything be done to restore the worked on bias material but it is not gloss?

*k

*

*

necessary to do so.

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ALAD mixed with some kind of meal or Ash is also an excellent {dea for " hot weather Chicken especially, 1A

way.

Kood

meal. this

fi should be cut from the bones and gristle, chopped coarsely, mixed with some thin cream, and some cold cooked sweet corn, and then laid on a bed of lettuce leaves, mustard and eress, and any other green saladings you may be able to find.

Chicken moistened with sajad dressing, mixed with chopped pine. apple

and piled on a bed of green salad, sprinkled with chopped olives,

makes delicious dish.

also

Chopped tongue makes the basis of another useful salad. It should be mixed with two or three cooked carrots, diced, a pickled onion finely chopped, and moistened with French dressing and a little Worcester sauce. The salad is arranged on a bet of lettuce in a bowl, and garnished with sprigs of parsley and strips of beetroot,

Three Feathers

THE

THE lucky people who are com- manded to attend a Royal Court fare not the only ones who are to

wear the three feathers

an their

heads this season.

We now have small white feu- thers, attached to pins which are worn in the

the evening.

They come in threes, and you stick them into your head band just as you please, and to suit your fea- tures of course.

Another becoming though simple evening style is that of wearing a triple bow of black ribbon velvet on the head. It looks lovely on fair hair,

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TIFFINS

at-

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Also A la Carte

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Hankow Rd., Kowloon.

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