The Bedford gazette. [volume] (Bedford, Pa.) 1805-current, 1870-02-24
THE LADIES. COLUMN.

main popular for balls.
Fashions has brought the long chains
in. Necklets may have three lockets
instead of one.
Wyoming offers to send Anna Dick.
inson to Congress if she will come out
there and live.
Bodices are trimmed either with
| garbes of lace insertion or by rich
berthe of the same material, cascades
of lace falling over the sleeves.
Ribbons for sashes are of unusual
width, and offer novelty in being
double-faced, these and poignets of
velvet, trimmed with gallon dor are
in great request.
New York society is in a furry a.
bout All approaching wedding which
involves more beauty, fne linen,
greenbacks and presents than anything
in its previous experience,
Collars and collarettes are worn
more or less large. Those of English
lace form points or double ruff1es in
front. Others of old point forming
collarette and ruffies have a good eff.
| feet.
Trimmings Of lace are now a perfect
| fdrore and used in every form and APP
| plication. Lace is worn eIaborately
on almost every kind of dress, and
when not sewn on takes the form of
tunics, jabots, collars and sleeves.
In Paris a new style is to have a
scarf of the same material as the dress,
draped across the back of the skirt
the upper edge often fulled as though
it was skirt, and festooned in the
centre of the back and at each side; to
increase the size.
During play of forfeits, at Missis-
sinnewa, Indiana, young lady was
condemned to kiss hero, but she re-
fused. Being pressed to pay her forfeit
like little-woman, she exclaimed :
"No, I'll never kiss any man who
smells like still house."
Oysters for Lunch: Take fine oys-
ter, wrap it thinly with bacon, fasten-
Ing it with little skewer. Lay it on
a piece of toast, and put it into Dutch
oven or hot stove oven very little
time. Prepare as many in this way
as desired.
Samp: Soak quart of cracked In
dian corn over night, and put it on
the fire first thing after breakfast, with
three pounds of beef, not too salt, and
one pork. Cover with water, and let
it cook slowly FIVE hours, being very
careful not to let it burn.
Cream pie: One pint of good sweet
cream, one egg, one tablespoonful of
-four, one pinch OF salt flavor with
lemon and sweeten to taste. Beat the
eggs light, then add the -four and stir
in the cream. The above is for one
pie in baking dish. Put lemon on
the sugar.
There is not any startling change in
the arrangement Of the front hair. It
is neither waved, crimped, or friZzed,
or turned back in the POmpadour roll.
The only coiffure particularly new is
made by parting the hair on the side,
when one side is waved, the other
slightly raised,
Sponge Cake: No better receipt for
ordinary use can be obtained than the
following: One cup of sugar, one cupof
sweet milk, one egg, two teaspoonfuls
of cream of tartar, one third cup of
butter, and two cups of flour. Flavor
with one half teaspoonful of the es-
| sence Of lemon,
Among the most elegant novelties
which have made their appearance is
| the satchet, or perfumed petticoat.-
Morning gown and perfumed dresses
are also in style. The petticoat, which
is made of light suit of flannel. is
lined with silk, quilted, and scented
with violet powder, like handkerchief
or glove ease,
An Elizabethian plume worn Oh the
| top of the head, feather aigrette at
| the side; or else flowers to match those
! on the dress, are fashionable head
! dresses. The hair if so elaborately ar
ranged with puffs across the head,
melon puffs high at the side, chatelaine
braids, and light feathery curls low at
the back, that there is no room left for
ornament.
Isinglass Jelly: Put one ounce of
isinglass and halfa drachm of cloves
| into quart of water. Bail it down
to pint, strain it upon one pound of
loaf sugar, and when cold add little
wine, when it will be fit for use. A
very nourishing beverage may be
! 5ade by merely boiling the
isingla with milk. and sweetening
with lump-sugar.
Venison steaks: Cut them from the
neck season them with pepper and salt.
When the grldiron has been we'll heat
ed over bed of bright Goals, grease
the bars and lay the steaks upon it,
Broil them well, turning them once,
| and taking care to save as much of the
gravy as possible. Serve them up
with some current jelly laid on each
stake.
We learn from reliable source that
instead of one ehignon, two are now
frequently worn in Paris and further
more that there is a prospect that
triple chignons will be introduced -
Sufficient for the day is the evil
thereof" We don't intend to contem-
| nIat.a the horrihla nrnsnact of three