What some of the Parisian Designers Dictate While the' autumn and winter modes ate making no extreme detour from the path mapped cut for them by proceeding fashions there ave still a number of important straws showing which way fashionable winds are blowing. The pencil-like outline is stil! with us, but even more so, since the belt is missing from so many models and the waist practically non-existent. The tubular coats of the winter wrap snugly round the figure until we are reminded again of the young lady Skpe, with a form like a capita i." Chat young person, by the way must have been enjoying herself immensely for the past few years, with no occasion for a single bit of padding.
Some designers, notably Caret, are loyal to the long skirt, but in most exhibitions the skirts are noticezyly shorter, with a train to add dignity to the evening gown or flowing panels for the afternoon frock, which simulate' length, and give that desired sense of freedom and motion. Velvet, is one of the most popular of fabrics, both for costumes and dresses and in afternoon toilette the short, full cape is often seen, frequently bordered with fur and always detachable.
For daytime wear black, or black with brown is favoured again, or the dead leaf or dark drab tones, with dark green, reseda, a gleer, light green, or Florentine red combined with brown, grey and beige. In the evening pale tints like blush rose or faint yellow are affected, but no one' colour. dominates. with a tablespoonful of white sauce, a tiny grating of onion, a teaspoonful of chopped ° parsley, and a liberal dash each of salt and pepper. When the mixture begins to bubble, two raw yolks must be added, and cooked until it thickens, when it should e poured out on a plate to dell. When cold, the mixture is divided into equal portions and Lo up in shapes that resemble large corks. Next, each little croquette is dipped in a frying batter made by beating together one egg, a pinch of salt, two tablespoonfuls of flour, and a tablespoonful of melted butter; then they are all wrapped carefully in strips of bacon and dropped into deep boiling fat to fry to a golden brown,
Text read from the printed page and cleaned; old type leaves the occasional error.