... TDCutufa ok CARBON COPY? BY MAUREEN WILLIAMSON PARIS RESERVES THE RIGHT TO SHOCK WHEN SHE FEELS LIKE This year-- or at least this spring-- there are no shocks, sudden, unsignalled right-about-turns. But there is a revolution none the less, subtle but not unobserved. Paris this season we two faces and the signs are visible in the very simplicity of design that vary hardly at all from those of ...

... by HELEN BURKE MANY OF US LOOK FORWARD eagerly to spring and summer fish, because it is the best-textured and best-flavoured in the world. Salmon is already in the fishmongers' shops --a little high-priced perhaps, but not to be resisted when we see those creamy layers of fat between the flakes of a cut slice. In any case I felt that the sheer pleasure of tasting the first salmon run of the ...

... 3: OLD CUSTOMS Schweppshire never forgets its tradition of traditions, particularly at the time of year when we broadcast a welcome to tourists (see our Inheriting the Heritage, Society of Sudan Travel Agents, distrbtd.). At the same time Schweppshire is modern in spirit and progressive in techniques. Everybody will admire our really quite tall new sky scraper beside the river-- and how ...

... BY CLAUD COCKBURN IF railways are constructed in this country, widespread insanity among the peasantry will be one inevitable result. This was the thoughtful verdict of an Imperial Commission set up in early 19th-century Russia to decide whether to build railways, like other people, was going to be a good thing for the country or a bad one. The evidence of medical experts was fairly decisive ...

... JOHN BAKER WHITE'S i GOOD-EATING GUIDE MANY RESTAURANTS HAVE ON their menus what they describe as pâté maison. On arrival it is found to be imported, often from Belgium, and not maison at all, however good it may be. One menu, in an otherwise excellent restaurant, reads Pâté Maison (Swiss). As the cooking is Franco- Italian this description be comes absurd. Only a few London restaurants, ...

... Speaking as an Aries man by CLAUD COCKBURN I RECALL the former editor of a Sunday newspaper telling me that for him the most alarming day of World War Two was that on which the wife of one of the tiptop figures at the War Office rang him up to ask if it were possible for an early proof of the page with the astrology column in it to be rushed down to her husband's place in the country before ...

... or how lovesome a thing is a gardener f BY MARY MACPHERSON l5> iSj xjSt i5i iS? %Sf i> \mt i&t imf A GARDEN may be a Lovesome thing, God wot-- but how lovesome is a gar dener? Pause at a show by a bank of massed lupins to bask in their glory and what will you see? A pair of eyes glowering through them at another bank of lupins. Look deep mto a ■p carnation-fancier's heart and what C will you ...

... by JOHN BAKER WHITE C.S. Closed Sundays IF. If. Wise to book a table Massey's Chop House, Beauchamp Place, S.W. (KEN 4856.) C.S. After the war Charles Massey pioneered the return of the genuine charcoal grill to London. He is an expert with it, using highest quality meat, properly basted chickens and fish, like salmon, that lend themselves to grilling. I can also give high praise to his pdte ...

... by JOHN BAKEF WHITE C.S.= Closed Su days. H'./i.=Wise to boo a table. Grosvenor House, Park Lane, W.1, (GRO 6363.) Restaurant pen on Sun days. In the grillroom one of the memorable meals of 1 59-- Souffle Grosvenor, a cheese so fflé topped with a poached egg; a plank sole, stuffed with mushrooms and truffles baked on a plank of wood, and served with a wonderful sauce; and a fresh peach, ...

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... by HELEN BURKE DELICATESSEN, SAYS MY DICTION ary, means confectionery, sweets, but I never translated it like that. To me it meant various salads, roll mops and other herrings, gherkins and many (chiefly German) sausages. But a delicatessen shop or department now sells many other foods, and at the recent Delicatessen Exhibition in London (the first of its kind), it was pleasing to see so ...

... by JOHN BAKER WHITE C.S. Closed Sundays W.B. Wise to book a table Chez Luba, 116 Draycott Avenue, Chelsea, (ken 6523.) C.S. Five years ago this restaurant and its owner Niki Wisniewski were un known. Today both are inter nationally famous and at least half of Niki's customers come from abroad. It is the only restaurant in London specializing in Russian cooking, and has a special and amusing ...