London, June 26.
Many consider that the real fun of Ascot week starts each evening when the dress parading, and, incidentally, the racing, is over. Unless one is very fond of wearing a series of pretty frocks, or of watching others: in their summer finery, the happen ings on Ascot racecourse, once they have been sampled, can become rather wearisome.
But, when the day is over, those lucky persons who have rented houses in the neighbourhood, o have country homes nearby of their own, find a diversity of amusement before them to while away the cool hours of the evening, There are cocktail parties, dinner parties and dances, which start late and finish up at breakfast time, Our American visitors, particularly, enjoy these glimpses of English country-house entertaining, which this one week above all others, ives them, Floor-lighting over hisiorle gardens, parks and the sull waters of old moats, provides just tha right, Fomantic atmosphere for mid-summer nights! revels.
The Question of Precedence 'The afternoon receptions at Buck-Ingham Palace are the next items on the season's programme; and guests the - royal gardens, on these. occasions, "will have an' opportunity of seeing how King Edward has decided the question of precedence for members of his family, Queen Mary will not attend these receptions, Dut she, in any ease, is above precedence.
It the other royal ladies were present without their husbands, the Princess Royal would take her place before the Duchess of York, But, if husband and wife come together, the first, in, what Is known as precedence,'
Duchess of York, followed, in this order, by the Duke sind Duchess of Gloucester and the Duke and Duchess of Kent, the Princess Royal and Lord Harewood.
By A Southern Sea With Ascot Week over and the Palace Parties close upon us, holidays taking an important place in our: thoughts "and conversations, There much talk of the Riviera villa, where the King will spend his summer vacation. Very few houses have Been built with so much thought for the comfort of visitors as the Chateau, Master's Degree at Cambridge—he went up to Trinity in 1919 straight from the trenches as it were—but he has joined Sheila and her mother and bbotween them they have managed to do some motoring in search of English beauty, especially in Yorkshire. Mr, Peyton-Grifin made a great hit with hig talk to London University's Journalist students on the arts of his by way of Horizon, which belongs to Miss 'Maxine Elliott, 'Though itis built on rock overlooking the sea, Miss Etliott has arranged a garden' which Is one of the most beautiful in the neighbourhood, 'A railway runs behind the Chateau @Horizon, but a high, soundproof wall not'only shuts out this. view, Dut prevents the noise of passing trains from. shattering. the "villa's peacefulness, Other attractions which the King wilt enjoy here are a swimming pool about a hundred fect above sea level and an adjoining room, cut out of the rock and equipped' for serving lunch after a swim, Food comes up by lifts direct from the green and white tiled kitchen, That there Isa bathroom to each bedroom goes without saying, but, in addition, each guest is provided with special box-room anda private [balcony for sun-bathing.
The Tailored Outline The dividing tine between garden party and full evening frocks rows fainter and fainter, The {allored out Mine in jackets, for evening as well as day wear, in skirts, blouses, waistcoats and dresses for all occasions is a high favourite, These are im: portant facts to be learned from this week's displays of mid-season collections. Another notable point is that fan emphasis Is put upon unusual fabric alliances. "In frocks and jackets we see wool with pique, crepe-de-Chine or satin with linen, organiza and 0 on.
Black or white orgonza is tailored Tt Is made into jackets for wear with decollete evening The fashion Is an economical ngembles play a dual role with low eiecklines disguised for Informal occasions. Or, the jackets are used as wraps on cool summer nights. 'One famous dross designer has had the happy thought of outlining black organiza jackets with a fairly wide band, tailored to form, from double white organiza, 'The tailored mode Is present again' in a white organdie Jacket which covers an evening gown of black cire satin, with a tailored top of the organdie," The jacket belted by black patent Teather and bunch of red, white and blue flowers at the waistline, London salons show us interesting fabric alliances in a short, loose jacket patterned silk, worn' with a day frock of soft, dark coloured wool an silk, The skirt Is made of the thicker material, while the bodice matches the patterned silk of the little jacket Paris has taken to the jumper-jacket, among other novelties, This is useful for either afternoon or informal eve-hing wear, It is made entirely of softly pleated tulle and has graceful, boll-shaped sleeves. A black patent oather belt fastens around the waist fand a stiffened, stand-up collar is Gnished at the heck opening with a softly pleated tulle Jabot, Princess Praises Club Savoury Butters Princess Der Ling (Mrs. T. A. White) who visited in Shanghai and Peiping last autumn, renewing friend. ships and having 'a look at China after a long absence, has resumed her lectures in America. Speaking before the Breakfast' Bridge Club in Lor Angeles, recently Princess Der Ling described China as "a changed land." She told the California women that Chinese girls are em jeans, carrying vanity ing their lips, brilliantly; arching their eyebrows—and the most astonishing thing, going!in for the latest jin permanent waves. Beauty shops, she said, were doing a flourishing business. She praised the work of the Chinese Women's Club in Shanghai and predicted that the youth of China would never return to the old culture of the nation. She also, in this same speech, commented. on' the fact that China is a peace loving nation, "It people will leave Ching alone she will come out all right," she said.
To-morrow's Tiffin There are a number of week-end parties arranged. Manny of them are subject to "weather " permitting" However, one of the parties certain take place is the tin which will be given at the Cuban Legation to: morrow. General Manuel Piedra de Martel and Mme, Pledra, assisted their daughter, Miss Lonore Piedra, will entertain on this occasion:—Dr. land Mrs, A. J. Alves, Mr. E. Vegs, Mr. E. V. Ferrer, Lord and Lady Ching' Mai, Mir. and Mrs. Peter Li, Captain and Mrs. A. Hoo, Dr. Fischer, Dr. A. S. Monterlo, Mr, and
EBit and! Mel and) Men IS.
ounce Leto, Mrs. Betty Sunt, Mrs.
"Franceieo eto Mr and Ins.
Matlery.
One of the secrets of making good cocktail or hors d'auvre confections les in knowing how to mix savoury butters. 'The butter may be devoured with almost anything you like in the savoury line: crab or lobster or an chevy or shrimp: maitre. hotel Gwhich is mostly' parsley. and lemon juice), horseradish or chutney. hone of these flavourings make an appeal, there are oggs, watereres hham oF tongue, or greens, which in: clude other herbs as well, In the case of herb butters, wash the green stut thoroughly, and chop cocktail or hors d'ocuvre confections it @nely, blanching it first, If neces sary. Allow for a good tablespoon of chopped watereres for watereres butter, about an ounce of mixed cchervii, parsley, tarragon and chives for green butler, and. about two teaspoonfuls of chopped parsley for maitre d'hdtel. The butter, in. exch case, is to weigh about two ounces, Pound the prepared herbs in a mortar, then work in the butter, add salt, pepper and a fw drops of lemon juice, and colour If necessary, Rubbing through a slave improves nearly all savoury butters, and when you deal with ham, tongue, or crab, it ts really essential, Roughly speaking, about two ounces of butter goes to the same amount of the ingredient from. which the butler takes its name, and other [seasonings are added according to their strength and desirability. But, the case of a very strong flavour, more butter and less of the principal ingredient is needed On the other hand, should a savoury butter prove rather tasteless, it can be enlivened with a sprinkling of the sieved yolk of a hard-boiled egg, oF of paprika; with a feathery frond of chervil, a scrap of caper oF true or pickled walnut,
Text read from the printed page and cleaned; old type leaves the occasional error.