Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-06-11
Hints About Dresses.

and fresher toilets for the spring than
| the percales and various kinds of wash
goods will furnish Of course the first
thing to be considered in the making is
that they are to be done up There are
two styles, either of which it will be best
to adopt. First, there is the loose, belted
polOnaise, with the French back; that is,
one seam down the back and no side
pieces. The front should be in one piece
with no darts but one. The draping of
the lower part should be very simple, ar
ranged with tapes to tie, so they can be
let out in ironing. The trimming should
be fiat We would advise borders stitched
on or stamped galloon. Sleeves coat,
with deep cuff, the outer point reaching
quite to the elbow.
The skirt should clear the ground, and
be as plain as possible in front. Kilt
plaitings will be worn in plain goods;
they must be fastened so as to iron well.
Striped goods it is better to make with
straight, slightly-gathered flounce, and
stitch bias fold on the bottom. Two
straight fiOunces made in this way. cut a
quarter of yard deep, are very suitable
for percales. White, thin muslins, dot
ted or striped, are pretty made with a
deep Spanish t1ounce, with standing
ruffie edged with Italian lace. With the
Spanish fOunce the skirt should be cut to
meet the f1ounce; and it may be said, in
passing, that summer silks may be made
in the same way; the t1ounce, cut bias,
has facing of foundation and a short
founce of foundation is sewed on under
the founce to hold it out. Several wards
of silk can be economical in this way
In making wash dresses with a tunic
the waist should be short loose BASQUE.
slashed in the back, trimmed with fiat
plaitings or the most slightly gathered
rutfle, which can be fluted. Double
breasted front, with revers and sailor col
lar and small buttons, is the prettiest
style; this is to be worn also with a belt
The tunic should be deep in front and
tied IN the back like regular apron
front The back can consist of two plain
widths, perfectly straight and draped, or
of simply wide sashes, under which the
apron front is tied.
Plain white muslins are made with en-
broidery. Embroidered founces, either
in Hamburg or French embroidery, may
be bought, with smaller trimmings to
match. Very simple and pretty fiounces
are in deep scallops, with plain dots in
satin stitch. Sleeves pulled with en-
broidered bands running around or the
length of the arm are very pretty.
Flounces are even made with box plat
ings, separated by embroidery, and polo
naises are finished with flounces made in
this way
The most fanciful varieties of tunics
are in vogue, denominated in general
terms {" the Greek" Their peculiarly
consists in being alike on no two sides.
1t is not advisable to attempt these unless
one has an. experienced dressmaker; for
their effect depends upon their artistic
arrangement; and this requires prac-
ticed hand and familiar eye.
The trimming, above all, worn this sea-
son on silks and grenadines is deep bias
rutfies, finished with a French hem on
each side, and three or four shirrs dividing
it into small standing and deeper falling
rutfie. Grenadine polonaises trimmed
with silk ruff1es shirred on are exceed
ingly stylish. Striped and barred bareges
in shades of gray or brown, costing sixty
five cents a yard, make handsome polo
naises trimmed in this way, to wear with
old light silk skirts.
Pulled sleeves in thick goods are not so
fashionable as was anticipated. The coat
| sleeve with deep cuff is more worn. A
pretty silk cuff is pointed toward the
| elbow, and f1aring again at the wrist. The
narrow part OF the cuff is confined by a
band or bow. Double and triple cuffs
| corded with reversible piece over the
wrist are also very pretty.
Dresses q la 0elrge, or, as we USED to
call, surplice, are generally worn. The
waist should be cut high, but the trim
| ming, which is of folds, with the high ruff
or standing flaring collar, Stimulates the
surplice, and the dress is turned IN and
worn with full Grape lisse knife plaltlngs.
For evening wear square necks are some
times seen with plaitings which stand up,
sharply defining the corners.
NOVELTIES.
Beautiful scarfs for the neck are made
of gros grained ribbon, about an inch and
half wide, with Italian inserting, the
ends pointed and finished with deep fall
of lace. They are about two yards long.
Smaller ties made in the same way are
used for the neck.
White neck-ties of soft china silk, with
brocaded figures and fringed ends, are
preferred to those in colors. Narrow, bias
ties of China Grape, with inserting set in
of Mechlin or Valenciennes lace, are
exceedingly pretty in pale shades of pink
and blue.
Belts of steel and oxydized silver, in
layers like the scales of armor, are fash
ionaple; also plain and fiuted belts of
silver and gilt, and combinations of
leather and silver.
Every caprice is seen in handke1 chiefs.
a square of cambria, the corners rounded,
has colored cambria ruff1es, slightly
fluted Others have inserting of Italian
lace next the cambria, and borders of
colored China silk. These wash and are
very beautiful.
Ecru nets come similar to Brussels net
and Spanish lace and are used like them
for long scarfs and sacks.
Boots for evening wear are ornamented
with jet up the front. Blue slippers are
trimmed with bows of pale pink velvet;
pink slippers with bows of pale blue vel
vet and pearl buckles; straw-colored
slippers have bows Of black lace; black
slippers have bows of black ribbon dotted
with small steel-colored stars.
Pearl, steel-blue and jet buckles are
worn on dresses and bonnets with good
effect when not too large. Jet ornaments
of all kinds are very much used. Buttons
are worn only of medium size. Crocheted
buttons are used on silk dresses.
Embroidery aud lace are attached to
collarettes tor the necks OF dresses. Ihey
do up handsomely and are very durable.
-Rural Neao Yorker.
APPLE BREAD-Weigh one pound of
fresh, juicy apples; peel, core and stew
| them to pulp, being careful to use
porcelain kettle or stone jar placed in
side a kettle of boiling water; mix the
pulp with two pounds of the best -four;
put in the same quantity Of yeast you
would use for common bread and as much