1938-10-07 — Page 2

PARIS SHOWS SUMMED UP

by CECILE

LAVIGNE

AFTERNOON”

DRESSES

EVENING DRESSES

THE HONGKONG TELEGRAPH, FRIDAY, OCTOBER 7, 1988,

ONCERNING the bath

'Amamb, that's better!' you'll say when you've put a few drops of Scrubb's in the bath water. Scrubb's is a luxury that costs so little—it softens and purifies the water, refreshes your body. removes all traces of perspiration (and incl-

dentally relieves too), Sook in Scrubb'sl

prickly LOKS bits with

CAPES AND........

Above, black cloth cape, with squared shoulders and three un- pressed pleatsz cach side of the neck- line. Beneath there is a multi-striped close-fitting jacket, buttoned down the front and high revers. Jackets are de cidedly longer than last year. Plain black skirt. The cape har band of the striped material inside the hem.

Good start for a meal

HORS D'EUVRES may sound the

sort of luxury you think of when you have dinner at a restaurant.

But you can have them at home quite cheaply, and they give a big

fillip to a simple meal.

ure

Decide first on the main item you going to serve anchovy or fillet

of herrings can take the place of smoked salmon or enviare-and use up the left overs In your larder, garnished and seasoned, to go with it. Half a dozen varieties are enough to serve at home; invent the recipes

to sult your own larder.

One should be Ash-a salad made of flaked white fish, for instance, or salmon dressed with mayonnaise und garnished with parsley.

be served in

several

Meat can ways, as a pate, when it is put on the table in a pot, as

a sausage. when It Is thinly sliced, or as a salad. Sorts Of Salads

MEAT salad popular In Franco is made of chopped beef, potato, beetroot, celery, and onion. This Is dressed with oil and vinegar favoured, with mustard and smoothed with sour cream,

Russian salad is made with peas, carrot, turnip, beans and sometimes potato blended with a cream dressing.

Raw salads are also served

hors d'oeuvres. A good combination I slices of tomato (cut the round way) and thin shavings of Spanish onion (soaked for ten minutes in ice-cold water).

Olives, black or Kreen, plain or stuffed, are excellent, and men generally like them.

Eggs, stuffed or in a mayonnaise, are particularly useful; they go easily with any sort of fish, meat, vegetable.

“TELEGRAPH ” WAR MAP A specially prepared map of the Northern War Zone in China. 151⁄2 by 11 inchos, printed on art papor. Price 20 conts Postage extra.

Or

Skirts remain

where they

were, waists lower.

Colour combinations

'vivid.'

Coats show a lot of fur.

Suits are long jacketed.

are

an

"Has a tiny bodice in duit pink- faille, with enormous hooped with an enormous hooped skirt, two flounces of pleated tulie. The ornament on the bodice is made in the shape of an early Victorian

Edwardian influence is every- "Rowers under glass?”

where.

Generalities

NOW I have seen all the style-setting collections,

so I can pour out my information. There is plenty. You can wallow.

in-

A strong Edwardian fluence is everywhere. At some houses, the clothes follow the actual line, at others, they are modified. modernised, but usually the feeling is conveyed in details-in the more up than ever hair-dressing, in almost-to-the-ears boned collars, in leg of mutton sleeves, chenille trims and bobbles, ostrich feathers which trim make evening head dresses, decolletages, make muffs,

hats, trim

Also a big influence is the roman- Ulc and mediaeval which comes to us in rich brocades and velvets, satins and moires, tight bodiced, full skiried, square necked, high shoul- dered, tight welsted..

Hooped skirts, little nursery governess bonnets with back gathered veils, day and dinner suits

papworth.

with the jacicet hem fronts turned Winter Coats back like old-time riding suits, hint

at a Victorian feeling.

There is a great military spirit in the swaggering copes, the high soldier hats, the milltary collars, the guardsman's red, a finé Scottish air In the plaids and tartans-unknown to any Scot.

SUITS

Above, ruit with a close-fitting jac ket

and small

revers, two semi- circular panels of vivid check are tet into

the bodice, the long sleeves are in the same cheek, Sim-

and

ple, straight skirt.

DAY DRESS

Left, shirt-waist dress with groups of lucks running full length down the front. Narrow alit

pockets and

full sleeves with a tight cuf.

SKUNK, sliver fox, platinum

Gibson-girl line in heavy black erepe; the back of the skirt has four bands of fatlle slightly gathered and joined. by bands. of old-fasioned chenille bobbler. The four colours are dul rose pink, grey, creme-de- menthe green, and a deep puplish blue.

AFTERNOON DRESSES

•Solt black crepe draped over the bodice and hips into two narrow bands of shirring, which the shirring, which are caught of the top with α bunch of narrow velvet loops in candy colours...

*Simple draped afternoon dress, with three smali bows on hte bodice, The drapery comes from the three bous and makes a full front panel, held with a bash at the the waist.

Evening Dresses

MANY decolletages are curved

fox, astrakhan, nutria, trim

across the bosom and strap- winter coats, either with large wavy less with boned bodices and rayed, collars, shawl collars, or, in the case widening sklits.

It's always safe to use

SCRUBB'S

SCRUBES

AMMONIA

Look for the I

TRY IT IN YOURİ:

BATH

[NOVÉI _ &TREET LANGETI

LONDON, at. n.

Signature

New Fashions in Fingertips!

of the flat furs, with banded and Fluffy affairs in black net and rolled effects.

High-at-back collars keep exposed shoulder sleeves, full ruffied skirts. Valenciennes lace have tiny drop

cars warm.

Furless coats have high collars, or

Plenty of hoop dresses appear. RD collars at all, with

Rochas shows a modified Edward- brocade

to ian dress with a black satin bust- KIRT lengths ns be- scarves tucked into the high neck.

off-shoulder straps Plaids, tartans, vivid tweeds, fine moulding top, fore. The waist

Line

SKI

is placed slightly teddy bear, duvetyn, fine pilot cloth, with arms ties, a gored coral velvet lower, as Lelong and astrakhan cloth are used. Sleeves skirt gradually getting full, long Molyneux have done ure slightly leg-of-mutton with tight black mittens,

it

t for years, and mark-

wrists. Suits

ed with a bell. It no

belt, the dress is flited through

the bodice

and a break

There are straight allm dresses in erepes and velvets.

Fabrics: Net, lace, lame, moire, eloque, brocade, slipper satin, Jersey

THERE are double hems to velvet.

skirts, velvet or braid or Tur

occurs almost on the hip

on line,

or plaid hem and jacket binds, in- Day Dresses

jackets In contrast Fitted suit jackets numerable

colours, petunia over vinlet, red over

SHIRTY feeling persists in Bre generally mucli

blue, green over purple. longer; skirts,

day and house dresses, made with

Closures

Peter in are high, with few exceptions, are Pan collars, military collars, small plaids, duvetyns. They have turn- fine woollens, jerseys, checks, swinging, circular collar and revers or no collars. Short down collars, yokes above gathers, zored, pleated, killed. swing jackets also are showing over belts. Some have straight skirts, but Day dresses have fairly flared skirts. Dressler stilts most have slight, easy shaping with front fulness, back have dolman sleeves and fasten with gores. rayed plants. Straight skirts straightness, or are forge jewelled Dowers, brilliant have inset panels of fine crystal

metal flowers.

pleating. Lots of necks have choker are Fabrics: Velvets, velveteen, smooth bands, with little tie ends. ег So slightly woollens, duvelyns, tweeds, plaids, quared.

down collars take large bows. Afternoon Dresses

all-round flared.

Sult shoulders

button in g

Couts are red-ingote Capes

shaped,

widening to take the flared or

INVERNESS for shooting

down the front and

or

travel or country, over suits,

Tum-

TYPICAL afternoon line is a plain back, front draped ful- pleated plain over plald or check. or the ness, caught here and there with skirts. They some other way round. Dramatic capes little bows, perhaps on either side the times blouse in back with blgti military collars, to slightly over

ness.

or

ด

there

bo

half worn over town suits. Cupes with bodice, then centre waist,

Low necks have returned, but still belt,

have back a squared shoulder line have straight there are plenty of high draped or pleats.

stale fronts,

choker band Many hang straight,

necklines. Molyneur For evening

nre black bands one with a little row of mir- many have backs ful- romantic capes, lined with silver, rors, Bruyere with a gold edged dog

copper or gold lame. Magoy Roug collar. shows a short full red quilted satin, tying with a huge bow that stepped dresses, fine enough to have a show

Stocking Jersey makes front-draped right out of 1907,

through top. Matt and shiny satin are used together, to produce a band- ed effect.

Crepes, a new ribbed jersey, a fine OSTLY they are high. If damask ore sturred fabrics. worn low on forehead, they

AN AUTUMN MENU

Here are seasonable suggestions:

Troncons de Turbotla Bretonne... Cut a pound of turbot into four slices. Wash and dry them, then roll in well-seasoned four. Cook for a few minutes on each aide in very hot butter.

Serve on a hot dish with a squeeze of lemon juice and chopped parsley. Add a lue slightly browned butter and sprinkle the flah, liberally with shelled shrimps and capers.

fuls of fish stock, the yolk of an egg, a small plece of butter, and Parmic- an cheese, which has been freshly grated.

*

Medalitons de Ris. de Veau Prin- cesse-Put the sweetbreads in cold water. Let them boll for one minute, then cool them in cold water. Sea- son and chop roughly. Form into flat cakes, roll in four, then in egg and bread-crumbs, and fry golden brown.

Serve on croutons of fried bread Supreme de Sole Volnay-Fold with brown gravy; garnish with an- and poach fillets of sole. Make a paragus tips, panada with butter, four, chopped mushrooms and fish stock and pluce n teaspoonful on each fillet. Put into an ovenware dish, cover with sauce Mornay and brown slightly under hour, then add port wine to taste. Chill in refrigerator or on ice for

Krill

Peches Oporto-Peel fresh peaches, slone and cut into four with a silver knife. "Leave In castor sagar for an

To make. sauce Mornay add to on hour. Serve in glasses with some Bechamel sauco a few spoon- sponge fingers.

COUNT THE

"TELEGRAPHS "

EVERYWHERE

Hats

M

tip up at back with ostrich feathers. Flat velvet

Aiscs follow the high hairdress, and aro.

wvings and Colours

piled with coloured ostrich feathers. ALL

LL the viuicts, grape, brown, black, terra

red-

colta.

Felts with high square crowns dried apricot, cornelian, brown with have praks and gold braid and a male tinge, grey, pale blue, ginger, tasselled trimmings. Tam o'shanters noisy blles und pinks, pansy, and, ore skewered with one high quill

SWEET TOOTH

Whip half a pint of cream, sweeten it with a little castor sugar and stir in a teaspoonful of vanilla essence.' Crush four macaroons coarsely and stir them into the cream mixture at the last minute. Put into plantek and sprinkle thickly with grated bitter chocolate.

This is a rich and delicious party sweet, enough for jour people, which takes only ten minutes to make.

most noliceable of all,, every shade of red known to man, from a yellowy guardsman-red to a mauvey-wine.

In between It all comes fuchsia, which you are not going to be allow- ed to forget this season.

Novelties

EQUINS trimming cuffs of black astrakhan cont (Moly- Neuz), Block gloves with gold claws, green kid boots for 'evening, lighted statues in coat lapels, Jowell- ed muzzles on the heads of silver foxes (chiaparelli), Tondern bicycle Keen fastenings (Mainbocher). Gold claw keeping up high hair-dress untidy ends (Rochas). Mediaeval jewelled necklace head dress worn tilted forehead. (Molyneux).

Hond Venus photographed three times on black dress (Maggy Rouf). Jewell- ed bouquet fastening on wool sulis (Mainbocher). Pocket In velvet evening dress (Chanel).

on

of

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