2 pints vine 1 Ib. Demerara sugar oz. salt 271b. prunes 4 cloves of garlic 1 Ib. onions teaspoonful cayenne pepper teaspoonful grated lemon rind teaspoonful allspice Wash the prunes, cover with water, and soak overnight. Drain off the water and stone them. Peel and slice the onions, and prepare the garlic. Pass the prunes, onions, and garlic through a mincer, and put them into a preserving pam. Add ihe rest of the ingredients, and bring slowly to the boil. Simmer gently for 1% hours, or until the chutney is the consistency of jam, stirring occasionally, More salt can be added if liked. Cool slightly, then pot; tie or screw down when cold. black skull cap rises to slight point and is covered with a stiff outstanding veil of horsehair. She liked this outüt so well that it goes right into her own wardrobe at the completion of the picture!
Another outüt which has been chosen consists of a simple black silk jersey dress topped by an eye-arresting cape of deep beige duvetyn lavishly trimmed in cross fox. The cape h large fox collar. The panels which fall from the shoulder are banded at the bottom with wide bands of fox, extending up the cape, front and back, about halfway to the arm Miss Sothern carries a large cross fox muff. Her little hat is black velvet interestingly topped with a corded black velvet bow Several evening scenes picture the "star" wea ultra-sophisticated ensemble consisting of black taffeta gown and brief jacket of beads col-his is my corner, I'll have to leave "Oh! Must you? you here. good bye!"
Text read from the printed page and cleaned; old type leaves the occasional error.