1938-12-14 — Page 46

14.

Wednesday

HONGKONG TELEGRAPH

Fur & Feather

These Hats Flatter Your Face

Ostrich and Fox

Take Front Place

4

SILHOUETTES may be simple and details discreet in your clothes this winter, but at least you need not hesitate to let yourself go with your hat.

Leaving aside for the moment the velvets and veils, look at what you can pick in the way of furs and feathers. There has. always been a nice line in astrakhan cossack caps appearing in one or other of the designers' collections, but this season cossack caps are only the start of it. You hardly notice them among the flocks of mink or heaver pill boxes, silver for halos, and beaver glengarries.

AND they are real face-flatterers, these fur hats: nothing is more becoming to the skin. So if you can spare the tail of your silver fox or cut the cuffs off your beaver coat, mount) them on velvet or felt and clap them on your head right away.

1, 2, and 3 of the hats you see here are in fur. 1. a plumy length of silver fox circling your face like a halo, built on to a; thick chenille net which holds your hair at the back.

2.-A glengarry in close-clipped beaver, worn tilted forward and high, with black ribbon streamera down the back and a crim- yon cockade perched on top.

3. A dashing, Dietrich aort of hat; & round pill box of mink, held on by a velvet band at the back and trimmed with an emerald green quill.

FEATHERS next, and estrich

at that. They are

not only dyed now to every range

and tinge of shade but curled too to within an inch of their lives.

Matrimony Jam

Equal quantitles of apples, pears,

They appear tightly curled and fund damsons, water to cover, one bunchy, like the ones on hat No. 4 pound of sugor for every pound of or waved and frilly like the ones fruit, and half a pound for every

on 5.

Choose between small

pint

of water. Pare, care, feathers quarter the apples and pears, cover

matching your hat, bright ones con the damson skins are tender. Add the fruit, with water, and boll ill trasting with it, and shaded pastel fenthers toning in with it; between a sugar and boll till the jam sets.

cluster perching on the crown or a any time you can have them re- plume curling up from the brim.

curted.

But whatever you choo60 wour: "Hat 4 has pink and white feathers i them piled high and show them off on the back of a dat black felt dise; all you can. It is comforting to 5 has pale blue feathers on the tip know that if the rain gets at them top of a high blue bonnet,

5

Shirring Gives Gowns a Quaint Air

UFS

Black salt moulde the figure in this shirred-to-the-hipline youn. The squareness of the decolletage is “emphasised by, soft padded rolla över tka "shoulders. The handsome necklace in of simulated emerald beads and gold metal crown studded with rhinestones

The Quality

SUNRIPE CIGARETTES

December 14, 1938.

SUCCESSFUL HOME-MADE MERINGUES

AFTERNOON parties and Informal

dances are in full swing, and if you provide meringues for one of the "sweets" at these functions your popularity will increase by leaps and bounds. The moringues are quite simple to make at home if great care 1 taken with the baking. Allow four whites of eggs to half a pound of caster sugar. Add a pinch of salt to the whites and whisk to a very stir froth, then whisk in the sieved suger gradually and continue beating until the mixture is very stiff.

Shape the meringues with a wet dessertspoon or tablespoon according to the size required. Take a spoon- ful at a time and smooth it over to form an oval shape, then slip it gently on to a thick baking tray lined with slightly olled paper.

Take care not to place the shapes too close together. When they aru all ready sprinkle with caster sugar and bake in a cool oven for about two to two and a half hours,

The meringues should be a creamy colour when done. When firm. carefully remove the meringues from the tin, turn them over gently and press in any soft parts to allow the centres to dry thoroughly.

Leave them in a warm place over night if possible. When required for use sandwich them together in pairs with atimy whipped creami, favoured and sweetened to instic.

Fresh or tinned fruit cut into small pieces and added to the cream makes Ап interesting change.

The

meringue mixture can be flavoured with coffee, lemon rind, orange rind, essences, &c., which should be added to the sugar before mixing with the whites of the eggs.

E. R.

WI

*

*

VICKER chairs can be made to look like now If they are wasized with cold water to which a generous quantity of salt has been added Rinse well with plain cold water and dry in the sun if possible.

When eggs are dear, a tablespoon- ful of powdered gelatine dissolved in two tablespoonfuls of hot water can be used instead of the white of an CHA. Don't use till it is quite cold.

Onions

Heuble you to this the changes on the onion part of the menu. Onion Crisps

ERE are three reelpes' which will

Slice the onions very thinly and toss In Bour. Leave aside for an hour or two, then fry in a deep fat until they are golden brown' and crisp. Drain on a greaseproof paper and keep warm in front of the are or on top of a hot-plate. Do not put them in the oven na the crisps will soften immediately..

Stuffed Onions

4 large onions,

Small butter beans,

Cold meat cut in cubes,

4 pint white sauce.

Peel and cook the onions very slowly in salted water for 15 minutes. Remove from the fire and drain the onions with care on to a fireproof dish.

With a sharp spoon hollow out the centre of each onlon, being careful not to break the onion.

Have the beans cooked until lender, add the meat cubes and white sauce. Fill the onions with this mixture-dot with butter and brown under the grill. This serves 4 people.

Onions Au Gratin

4 or 6 ontons,

4 lb. grated cheese,

2 tomatoes sileed thin,

pint white sauce.

Peel and halve the onions. Boll until tender in salted water. Drain well and arrange in a fireproof dish; add half of the grated cheese to tho white sauce and pour over the onions.

Coyer the top with the sliced tomatoes and the remaining grated cheese. Brown under the grill and serve. This serves 4 people.

Elleen

Up-To-Date

Crochet

Do you remember, when you were

very young, seeing little pots of meat pasto cosily clad for the table. In yellow or pink crocheted jackets, edged with a frill of green wool parsley, or a jam jar dressed in u white crocheted frock?

Crocheted holders have returned to fashion again, but now they are made of solidified crochet.

Cake baskets, bread baskets, pow- der bowls, and Bower-pot holders made of hand-crocheted lace, and hardened by a special process that stiffens them, are popular.

At a distance, these petrified lace articles have the appearance coloured beadwork, but at close

daint their lacyness gives themI

Allgreed look.

of

a course,

They are made with varle-coloured thread, and after shaping and hardening are touched" up at the edges with flecks of gold.

There are pretty powder bowls in Jemon, blue, and white to match. modern bedroom schemes.

Cake baskets in pink tones ranging from rose to palest shell have spots of green and yellow here and there to brighten them.

These crocheted things are said to be unbreakablo, though a very hard blow may band, the a.Httle

shape,

out of

It is rumoured that man thouglit of this unique method of using hand- arochated face, but one cannot help feeling that his wife must have had something to do with it. RE

FRADE

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HANDS ARE AHEAD IN Fashion

The nowest accessories are your fingor-nails! Because La Cross has croated costume polishes.

For instance, Tokay, os refreshing as violots, with tweeds or string; Poinsettia, a Parisian gloom of scarlet with town tailleurs, black silks; Concord, muted and subtle, a pick-up with prints.

You change them with your dresses in a jiffy bo twoon manicures with Glycerated Remover in liquid or pads, no acetona, Stozon, the now La Cross polish baso, makes colored polishes last longer.

Sole Agents:

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TO-MORROW

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