Gold Corset?

-
So I've been holding off making my corset because I wanted to have some good silk for the outside of the corset. However, I've spent all of my pocket money on other fabrics and need to wait until payday. Well, I was reorganizing my fabric and setting aside my historical fabrics when I found some gold silk I had acquired a long time ago. I do believe I have enough to make a corset! The only thing, is that I was planning on purchasing some white silk. This gold stuff is really a dark, almost brassy gold. (see below) How will this look through a white Regency dress?! Will I need a corset cover of some kind? I want to be resourceful and thrifty and use what I have, but dark gold? Hmm... I'll have to think about this one.

The texture on the silk actually would have made it a less-fine, lower quality silk.
However, today, it's considered desirable to have that kind of texture and you have to pay a pretty penny to buy it!
Funny, huh?

Corset or no corset from this stuff? What do you think?

Comments

  1. Beanie's MamaSeptember 5, 2012 at 1:16 PM

    I think that would make a beautiful corset, but perhaps test that it isn't going to show through the fabric of your dress (although, wouldn't you wear a chemise or something over it?). I think gold, like peach or pink, work well under light fabrics because they are more flesh-like in color.

    I love your new blog, you busybody. ;-)

    ReplyDelete

Post a Comment

Thanks for visiting! I love hearing your feedback!

Popular posts from this blog

Things Were So Cheap Back Then!... or were they?

-
Image
If ever there was a myth about history it would be this: Things were dirt cheap back then. Were they really?  And this is where I rub my hands together and cackle with geeky glee. Just like we shouldn't judge our ancestors solely based on current standards and social norms, we shouldn't judge prices of yesteryear by today's dollar value. I'll give you some examples. (And don't worry. I'm not going to get super technical or get all crazy on the math, because Math is not my strongest subject. I'll fully admit I got my math-savvy husband to help me remember the equations I learned from my college economics class.) I was looking in one of my Health-for-Victory meal planning guide from 1943. They stated that if you followed their meal plan, you could expect to spend between $14 - $16 a week on groceries. You're probably thinking, WOW! I'd love to pay $14/week for groceries! But what's the value of 1943's $14 in our current year of 2
Read more

Day 10: Baked Apples

-
Image
Heirloom "Winter Banana" apples by Jason Harris credit Today's post is a very old classic that generations have enjoyed on cold nights around the fire - Baked Apples! I love the simplicity of this dessert, especially with the added cream to soften the tart-sweetness of the apple. This particular recipe is from The Good Housekeeping Cook Book  dated 1944. And while there's nothing specifically wartime related about the recipe, I felt the really telling thing was this list of "well-known apples" that's at the preface of the Fruits section. How many of those apple varieties do we see at the store now? How many do you recognize? It's amazing to think that all of these were considered well known in the 1940s and how bland and limited our selection is now! I believe all of these are considered heirlooms, and, excepting the Jonathan and McIntosh which you can sometimes find at the store, unless you grow them yourself or know a farm that does, yo
Read more

Wartime Menu Challenge: March Breakfast, Lunch, & Dinners

-
Image
Well, a couple weeks have gone by and I've managed to try breakfast, lunch, & dinner menus! Let's dive right in! BREAKFAST For breakfast this was the original menu: Grapefruit Cooked Cereal Fluffy Omelet Whole Wheat Toast Coffee/Malted Milk I kept it mostly the same with only a few changes due to what we had on hand: Orange slices Cooked 10-grain cereal Fluffy Omelet Bread w/ a bit of butter Coffee substitute (Teaccino) Yum! It was a nice breakfast, especially since it wasn't just cold cereal. To make the fluffy omelet, I didn't follow a recipe. I just added some milk to the scrambled eggs which makes it fluffy as it slowly cooks. And I sprinkled a bit of cheese on top.  LUNCH The lunch menu was quite lovely! We actually had it for a light supper.  Cream of Mushroom Soup Berry Patch Salad Toasted Muffins Tea/Milk I stuck to this menu, and used a recipe for the soup from one of my wartime cookbooks. It use
Read more