London, May 1.
The Princesses were given many beautiful egos this Easter. There was tone chocolate filled, the outer shell being decorated with a big picture of themselves and another of their father and mother in full Court dress.
Princess Elizabeth likes exes which can be opened and filled with sweets and chose this kind to offer as Easter gifts to her young friends.
Princess Margaret has simpler stoss and spent a great deal of time ist before the holidays in the Palace kitchens making gifts for her wide irene of friends. When the exis were hard boiled she took them into the nursery, (ured workshop for the foceasion. and painted them in bright colours with her water paints. ing from the right side of the croy to fall on the shoulders and win around the neck Overblouses become more and more and more like jackets with revers and front fastenings. Their popular~ ly' Is accounted for by the fact that they are so. easily" slipped into. Checked and striped silks. pick the colour of the skirts worn with them and make short jacket blouses suitable for day or evening, esses and day eats are cut to fall From the neck in loose monastic folds which are caught in at the waist th wide Teather belts, or with thick woollen ropes wih tasselled ends. Sleeves in these dresses are cultes and loose-wristed, while shoulders fare slightly padded, Catering for the King Fashions for All To use any one of the four Palace kitchens, Princess Margaret clothess tad to get the permission of M. Rouse Son, the King's. chet, and arum orion" member of the. band of servants, who "run" the Palace.
speaking. {hove kitchens are the direction of the Master the. Household, Trig-General Sit [Smith Mill Chil, but in al but name isin supreme command clones in the Shoppers are guided by the fashion experts' advice that tulle for evening wear is for the very young, lace Is for the not so young and velvet for everyone, Dress bodices for all ages id all occasions have fullness. dea down from the shoulders and finely gathered into a fitted "diaphragm belts" but with an upward point the contre, "There Is a satisfactorily wide choice dress decoration. Softest snide, In astd "colours, finds a new use work under him and in these few but ighly: skilled hands rests the responsibility of catering for members of the Royal family, palace officials and household workers. In addition, Rouisson must carry out the catering arrangements for all State banquet which take him three weeks to prepare, and such events as the summer garden party at the Palace when food has to be prepared for thousands of quests, 'M, Rouisson, of course, knows how out-of-the-way foreign guest stays the Palace it ly customary. to a delicacy in the ment which famitiae to his homeland. They say that only once was, forced to admit he could not carry out a guest's wishes regarding a cer= {cin dish, This was when an Afric Sisitor requested roast lion.
Text read from the printed page and cleaned; old type leaves the occasional error.