The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1884-08-23 00:00:00

GOSSIP ON DRESS.

TIIE marriage of H.E. Etienne Musurus Bey,
Turkish Ambassador at the Court of Rome, eldest
son of HE. Musurus Pasha, Turkish Ambassador at
the Court of St. James's, with Mlle. Marie Antoniades,
second daughter of Mr. Jean Antoniades, of Alex-
andria, which was recently celebrated', by special
license, at the residence of Mrs. E. Spartali (sister of
the bride) in Eaton-square, London, was quite an
interesting event. The bride was attired in white
satin; the bodice, which was high to the throat and
had a pointed basque, was trimmed down the front
with orange blossoms, a fringe of the same edging
the tablier, and being intermixed in the trimming of
the elbow sleeves; and the long train was finished by a
plaiting of satin, having plain spaces at intervals. She
wore a narrow wreath of orange blossoms and a
long tulle veil, but no jewels. Mdme. Anto-
niades, mother of the bride, was dressed in
grenat and amber striped Pekin, over a skirt of
straw-coloured silk veiled with cream lace; Mrs.
Spartali, sister of the bride, wore cream-coloured
crepe de Chine; Mrs. Warner Heriot, sister of the
bridegroom, mushroom broche silk, trimmed with
handsome embroidery; and Mlle. Musurus looked
well in pale blue. A pretty red dress bad a tablier
of cream lace, and with it was worn a becoming
high-crowned hat, turned up on one side. The bride'
travelling dress was of green and brown silk and
cashmere, with bonnet to harmonise. The presents
were very numerous, and included some costly jewels

THE prevalence of cholera in some parts of the
Continent, and the inconveniences likely to arise from
quarantine regulations, have prevented many from
seeking their annual recreation abroad; and therefore
the watering-places and other pleasure resorts of the
British Isles are more than usually full. But even
the most favoured rendezvous of the fashionable
world presents little of novelty in the way of dress.
The recent hot weather has quite precluded the
wearing of any but the lightest and most zephyr-like
material, such as muslin, toile de Jouy, ecru batiste,
and etamine.

THE yachting, seaside, and rural toilettes of our
lively neighbours across the Channel are described by
the Paris correspondent of the Queen in an article
from which we make the following extracts:
The beau monde assembled in great force at the Caen
races; many came in their yachts, and returned on
board to dine. The Princesse de Sagan was one of
these, and wore a costume of red Adrianople (cottoli)
and dark blue velvet. The kilted skirt was bordered
with a blue velvet band; the velvet tunic, studded
with red chenille dots, was draped en paniers ; the
pointed bodice opened over a guimpe of plaited red
crêpe; a large cross of Alencon diamonds was
fastened on with blue velvet. Her hat was blue
straw, the shape known as the "Nouvelle Heloise,"
trimmed with blue velvet and a tuft of field flowers,
on which a flight of butterflies had apparently
alighted. I also remarked the Contesse de la
Joncieres in pale brown etamine ; the plain skirt
trimmed with a deep flounce of silk guipure to match,
the over-skirt with a narrow flounce draped at the
side; loose jacket bodice over a corslet of pale blue
silk; Leghorn straw hat, with blue velvet and white
wings.

ANOTHER effective race toilette was in striped red
and white silk, draped with red crepon de laine and
dots of ribbon the length of the skirt; Swiss belt in
black velvet, the upper part of the striped bodice being
full tulle gathered into a black velvet band at the top;
Charlotte Corday cap, in white batiste, with red
velvet bow; parasol in red crepon, with very deep
kilting round the edge, and a large dot of black and
white ribbons at the top. Many young ladies wore
combinations of ecru mousseline do laine and shot
silks; full muslin bodices with sashes, and sailor
collars forming gathered silk &has in front. These
sailor fichus are in great favour; they are made in
pale silk, in crêpe, in Surah, and in mousseline de
soie, spotted with velvet.

AT Parame, Dinard, and St. Malo, three adjacent
sea bathing places on the Brittany coast, the favourite
costumes are white woollen, red cotton, and bege
mohair trimmed with ribbon velvet; straw hats with
velvet ribbons printed in flowers, cock's feathers, and
aigrettes, are else the visitors wear large fishing bats
made of plaited rushes and tied over the ears with
red strings; the parasols are cotton of bright colours,
they might be covered with the Breton peasant's
handkerchiefs. The dust cloaks are also gay—
striped or checked limousine, lined with coloured
silk, and both silk and woollen jerseys, generally
braided, are enormously worn.

AT Dinard, Mme. Addah's costume created a sen-
sation. It was of checked silk in which red was pre-
dominant; a scarf to match was arranged as a High-
lander's plaid, and was fastened with a large topaz
brooch, red Jersey bklice; straw hat with poppies;
checked stockings and parasol. Comtesse desNetu-
mieres wore a Pompadour muslin with dark green
ground, mantelet with epaulettes; a bell bat with a
large bird of bright plumage. The Comtesse des
Garets was in ecru batiste, embroidered in pale blue
silk; all the flounces were festooned, and in each
scallop was a blue floweret; Louis XV. waistcoat
covered in embroidery; straw hat with blue lace and
blue convolvuli ; ecru parasol embroidered with the
same flowers. Barone de Laborde's skirt was of red
and blue shot silk mounted in accordeon plaits; blue
jacket with large old buttons, a Watteau shepherdess
being represented on each; white pique waistcoat
with the same buttons; Watteau hat with blue and
red feathers. The parasol was both new and pretty;
it was red lined with white silk, painted with a gar-
land of flowers.

AT Param6 I noted the Comtesse de Gennes in blue
serge, printed all over with tiny fish that looked silvery
in the sunlight; high hat with brim bordered with a blue
velvet bouillonn6, the crown encircled with torsades of
silver gauze; a tuft of silver and blue feathers in
front; long Suede gloves above the sleeves. Mlle. de
Gennes's costume was white flannel, embroidered in
red silk in the Breton style; large square waistcoat,
with polonaise opening over it, much embroidered in
red, likewise the skirt, worked in a similar manner
to the knees; straw hat with red roses in front, and
long red streamers at the back. Mme. de Ste. Marie
in a Hussar-blue costume, embroidered in red
flowerets; navy-blue jersey braided like the uniform of
an officer of Hussars; blue straw hat with lillies of the
valley, and a large blue veil studded with chenille dots
over both hat and face. La Baronne de Ste.
Marie wore an orange accordion kilted skirt; bodice
trimmed with lace to match; a large bouquet of nas-
turtiums on the bat, and another fastened on the
bodice. The flowers were of all shades—yellow,
orange, red, brown; small mantelet, with hood,
yellow-brown in hue, and lined with silk of a lighter
shade. Mlle. de Lostange was in white veiling
striped with silk; a wide sash of coloured veiling,
ornamented with small dot bows; high hat turned
up on one side with a bunch of cherries and on the
other with currants, and similar fruits painted on the
white parasol.

GAY luncheon parties have been very frequent at
the different chateaux, where large lawn-tennis
parties and games of battledore and shuttlecock have
been given. The dresses worn at these entertain-
ments are, as a rule, exceedingly simple, consisting of
all-round skirts gathered at the waist, their sole
trimming being either tucks or a ruche & la vicille; a
fielm crossed in front, and with wide ends at the
back, being worn over th a gathered bodice. Mlle. de
Lagrange appeared a few days ago at a large garden
party in a pink gingham—an old-fashioned material
revived this season; the skirt was simply edged with
a flounce, and a muslin fichu was crossed on her chest,
a real rose being fastened in the opening; her long
thick hair fell in a single wide plait, tied with two
bows of pink ribbon; the stockings were also pink.

HINTS FOR THE HOUSEHOLD.
Sweet, or Fruit ,Tellies.—For currant, or any kind
of fruit jellies, the fruit should be washed and
strained. Boil the juice and skim, to each pound of
fruit allowing 11b. of sugar. Care should always be
taken that the juice is measured before the sugar is
put. First throw the sugar into the pan, making it
into a syrup by the addition of a little water, and then
add the juice, and Ist it boil rapidly. Many cooks
only use for jellies the juice which flows freely
through the bag; but those who cannot afford to be
so nice gently press the remaining juice out of the
bag, which, though it be not so bright in colour, is
equally good. Jelly, to be really good, should at
first be thoroughly boiled. A second warming of
fruit jelly detracts from the flavour of the fruit, and
resembles more a syrup than a jelly.
Baked Eggs.—Take a dozen eggs, or as many as
arc needed; one cup chicken or other good gravy;
one teaspoonful parsley and onions mixed and choped
fine; one handful very fine bread-crumbs; pepper and
salt to taste. Pour enough gravy into a neat baking-
dish, to cover the bottom well, and mix with the
remainder the parsley and onion. Set the dish in the
oven till the gravy begins to hiss and bubble, then
break the eggs into it, so that they do not crowd one
another. Strew bread crumbs thickly over them,
pepper and salt, and return to the oven for three
minutes. Then pour the rest of the gravy (which
should be hot) over the whole. More very fine bread
crumbs, and bake till the eggs are "set." Send to
table in the baking-dish.
Chicken Stewed.—Boil a chicken until tender;
remove and chop fine; have ready a deep dish; put
in the pieces of chicken with the liver, in layers, with
salt, pepper and butter: make a gravy with the
liquor; pour over the chicken and cover with a suet
crust.

Bouillon (f Pref.—Take six pounds of beef, all in
one piece; four turnips; three carrots; two onions ;
handful of cabbage sprouts ; two tablespoonfuls of
butter, cut up in flour; sweet herbs, made mustard,
one teaspoonful; four quarts of water. Cover the beef
with water and cook slowly one hour. Cook the
vegetables in long strips and cook them in boiling
salted water twenty minutes. Throw this water away,
skim the soup well, and add the vegetables. Stew all
slowly two hours. Take out the beef and brown in a
good oven. Take half the vegetables from the pot
and keep hot. ' Rub the rest through a colander,
season, boil sharply for five minutes, adding- batter
and flour, and the soup is ready for the tureen. Season
the reserved vegetables, and having dlehed your beef
Jay them very hot around it-