THE LADIES' WORLD.

Gisborne Times, Volume XXVII, Issue 2575, 9 August 1909, Page 3

THE LADIES' WORLD.

A WASTE-RARER- BASKET HAT. Tho extravagance M the headgear, which is a feature of the fashiofls of tho day, lias given rise to numerous skits in tho Paris papers (writes Mrs. Neish, in “M.A.P.”). Curiously enough, the most amusing I have seen appeared in a very up-to-date ladies’ magazine., It took the ionn of a aeries of pictures. A g.rl i* :• sitti-.ig disconsolately at a tub e. She is worried because she cannot got a new hat for an approaching I'oto. oho aas not much more than a emr'-le of francs. No self-respecting giii ci.-uid wear a hat that would only cost one shilling and sixpence. In her distree, her eyes stray towards tho waste- paper basket. It is one of those light pretty woven straw things, and its coa. r'is green. An idea! The girl seizes tho basket, empties it of ids contents, looks' at it contemplatively for a few minutes; then rushes to the mirrow. She tries the basket on her head—-it fits admirably. It is support-* ed at tho sides by the large pads of her hair, while at the back it obeys the very latest fashion decree—it lodes the nape of the neck completely and iieaih rests on her shoulders. It is capital. She sets to work at once. She has ribbon for a bow; she has also a length of chiffon. Nothing to buv but a few flowers. Mademoiselle rushes off to do her shopping. She buys a bunch of large tulips-—the fashionable flower of the moment—-for one franc fifty centimes., A wreath of violets and foliage, about six inches in diameter, for ono franc fifty centimes. And she returns homo well content with with her bargain. She at once commences operations on the waste-paper basket, and as the effect when finished exactly represents a hat popular "at this moment, a somewhat detailed description of the trimming may he informative as well as amusing. The basket really represents the long-at-ed beehive shape of hat with flat top. At the right side, rather high up, so that they are on a level with the summit of the crown, mademoiselle pins her bunch of tulips—quite loosely, bo it understood, so that every blossom shows. Under them, so that it drops slightly over the ear, she places her bow of green ribbon; near this bow she gathers her length ol chiffon, catches it in a couple of loons at the back, and leaves the two lengths floating—those she will either tie in a loose knot behind or bring them under her chin. Tho wreath of violets and foliage is for the front of the hat —it is put on quite flat just above the brim, and covers a considerable expanse ol space.

COLOR AT WEDDINGS. Both in England and elsewhere changes are creeping into the conduct of weddings. So far none of 'those changes have been very radical here, except as regards wedding presents. At many fashionable London weddings color is admitted to a very considerbale extent. White satin cliarmant gowns, embroidered with pastel fhadfsi and gold, have been fairly usual, a beautiful Irish bride was married in the palest green chiffon satin, the train showing an exquisite embroidery of gold shamrock. Last month at the wedding of Lord- Claude Hamilton’s daughter, a- big detatchmont of guards from the Great Eastern Railway, in which Lord Hamilton is interested, formed a novel guard of honor. Another unusual ieature at this wedding was provided by the six bridesmaids, who wore charming gowns of pale grey satin, veiled with ninon. They wore long grey suede gloves with black Gainsborough hats, trimmed with long pink plumes, held in place with pink satin bows. Magnificent bouquets of pink roses were carried, and it is quite believable that the bridesmaids constituted a remarkably picturesque group. TESTED RECEIPES.

Devilled Poached Eggs.—-Eight tablespoonfuls of gravy, ono tablespoon)ul of mushroom ketchup, one tablespoonful of Wo rooster sauce, one teaspoonfull of red currant jelly, one tablespoonful of lemon juice, one dessertspoonful of ground rice, eggs, cayenne, and salt. Put the gravy, sauces etc., into a basin stood in, a saucepan of boiling water, thicken with the rice flour; bring to the boil. Stir thoroughly, season to taste and keep warm till wanted. Poach as many eggs as you wish to have served in boiling stock. Put each on a square of buttered toast, and cover with sauce. Servo very hot. Quickly Made Broth —To make a small quantity of beef broth in a hurry take one pound of finely-chopped loan beef, place it in a sauccpon and add one pint of cold -water. Let it stand half an hour. Then place the saucepan on the fire and bring the contents slowly to the boil. Boil briskly five minutes. Strain, season, aiid servo hot. Corkscrew Bread. —Make a paste ol flour and water and a little shortening of butter, with the prescribed quantity of baking powder—two heaping teaspoonfuls to a quart of tho mixture. Mix the paste firm enough to handle with ease. Wind the dough round one, end of a long stick. Turn it frequently over a good hot, smokeless bed of coals until brown and crisp on all sides. Pull out the stick, and the bread is ready for eating.