Operation: Isolation

A few notes I've made regarding the making of the isolation gowns.  This short video shows you  the prototype gown that Marj Deveau made using the adjusted pattern.  Adjustments were made in order to use the colorful broadcloth. The hems and finishes are not done on this prototype. 

• Notice the two part sleeve.   
• Notice the encased elastic at the wrist.  The sleeves are long enough for those with longer arms.  
• Only the front of the gown has a scooped neckline and will need to be finished before stitching to the back pieces.   
• Notice how the back pieces overlap to give good coverage.  
• The gown length has been made 4" longer for better coverage.   
• Two sets of twill tape ties will be added to the back section.  They will be positioned neck and mid section while keeping the overlap.    If you don't get twill tape for the ties in your supply packet,  it's because there wasn't enough of the 3/4" tape.   Please use the tie making directions from the Instruction sheet.

Here is a sample of how you might want to finish your front neckline. 

  (And if you've forgotten how to make bias tape, click here for a short YouTube video.)  

Using a 1.25" Bias length, press in half. 
Stitch to the wrong side of the neckline.
Clip curves, and press over to the right side, then top stitch.

Signature Cunard Luxury fruit scones recipe

Signature Cunard scone recipe. Ingredients 17 oz Plain Flour 1 oz Baking Powder 4.5 oz Diced Butter 3 oz Powdered Sugar 4 Eggs 4.5 fl oz Whole Milk 2 oz Golden Raisins This recipe makes 12 scones. Method ♦ Take the flour, baking powder, butter and    powdered sugar to breadcrumb stage by   either rubbing, or using a paddle on a mixer ♦ Add the golden raisins, mix again ♦ Add three of the eggs and the milk, and   mix well ♦ Pat down on a lightly floured surface until   smooth ♦ Leave to rest for five minutes ♦ Roll out to 2cm thick, turning after each push    to even the tension in the dough ♦ Cut the scone mix out and place onto a    paper-lined tray ♦ Using the final egg, eggwash with the yolk ♦ Bake at 350°F for approximately 12 minutes

Serve with freshly-brewed tea and delicate finger sandwiches, and perhaps some relaxing music, for that familiar Cunard feel. And for a bit more Afternoon Tea inspiration, including some ‘teatime tidbits’ from across the Cunard fleet, click on the link below. Happy baking!