Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1875-04-25
Sources Of Beauty in Dress.

The first one is appropriateness. Colors
and forms and modes, in themselves grace
full and beautiful, can become ungraceful
and ridiculous simply through inappro-
priateness. The most lovely bonnet that
the most approved modesto can invent, If
worn on the head of coar Sc faced wo-
man, bearing market basket on her arm,
excites no emotion but that of the ridio-
ulous. Besides appropriateness to time,
place and circumstances, there IS appro-
priateness to age, position and character.
This is the foundation of all our ideas of
professional propriety and costume.
Next to appropriateness, the second re-
uuisite to beauty in dress, take to be the
unity of effect. AS in every apartment,
so in every toilet, there should be one
ground tone or dominant color, which
should rule all the others, and there should
be a style of idea to which everything
should be subjected.
We NAV illustrate the effect of this
principle in very familiar case. 1t is
generally conceded that the majority OF
women look better in mourning than they
do in their ordinary apparel; compara-
lively plain person looks almost handsome
in simple black. Now why is thisi Sim
plv because mourning requires severe
uniformity of color and idea, forbids the
display of that variety of colors and OBJ
lects which go to make up the ordinary
female costume, and which very few wo-
men have such skill in using as to pro-
duce really beautiful effects.-Sclected
QUEEN OF PUDDINas.-1. Soak q pint OF
bread crumbs in boiling milk, add the
yolks of four eggs, we'll beaten, and sugar
to taste; bake in pie-dish; when cold,
spread jam over the top, and over that the
whites of four eggs beaten to stiff froth,
with four tablespoonful of white sugar
put into the oven, and bake to very light
brown; flavor with essence of vanilla or
lemon.
3. Cut stale bread into slices, butter
them and lay them in a pie-dish; sprinkle
them with little brown sugar and few
currants Repeat this until the dish is
quite full; then pour on the bread boiled
milk mixed with one beat-up egg, until
the bread is soaked; bake it light brown
You can make still palmer bread-pud-
ding of odds and ends, when too stale tc
use otherwise, by soaking them in skim
milk, then beating the bread to a pap
adding few currants, and little brown
sugar, and boiling in cloth.
8. Boil the pieces Of bread, crust ana
crumbs together, until so soft that it car
be beaten up with fork; add a little
chopped suet, some skim milk, few
spoonfuls of molasses; put it in pie
dish, and bake it brown; leave the top o
it quite rough, or scratch it rough with
fork.
4. Put the scraps of bread, crust ant
crumbs into basin, with sufficient mill
to cover them we'll. Cover the basin witt
saucepan-lid or plate, and put it int
the oven to soak for about half an hour
Take it out and mash the bread with
fork till it is almost a pulp; then add
J handful of raisins and as many currant.
. teacupful of brown sugar, some candle
lemon peel and one egg. Stir it up wei
grease pie dish, and pour the puddin
9 in. Crate, over . little nutmeg, put i mi
: moderate oven. and let It bake for .
hour and half or two hours.