The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1879-03-12
New Cotton Dress Goods.

rough printed surface the mummy cloth
upon which tides and covers are en-
broidered. The choice designs come in
soft faded colors, such as pale blue with
olive in stripes, one of which has sprays
of flowers upon it. Some have two or
three shades of olive foliage forming
stripes; others have ivory and moss
stripes. or else blue and pink sprays.
The merchants test these colors by hav-
ing them washed-not with great care,
but, as they say, "washed to fade -
and these washed samples are shown to
purchasers to prove that the stylish
faded colors are as faded as they ever
will be. This mummy cloth is yard
wide; fourteen yards are sold Tor short,
simple dress.
Coteline is a stiff, half.transparent
cotton fabric woven in lengthwise reps
or cords that make it very durable. It
comes in cool, clean patterns of blue
green or green-blue spray on white, or
in chintz colors on cream grounds, or IN
stripes of the favorite Sevres blue with
olive green.
Printed armures are also new cotton
goods. The white ground has raised
threads like the brilliantines formerly
worn. and is strewn with pale-tinted
small flowers and foliage. The zephyrs
are Scotch ginghams made by Glasgow
houses in contrasting colors for plaids
and stripes, such as pink barred with
blue, or blue with green, or red with
white and black. The Scotch tartans
are also shown in these goods. A great
deal of the Russian braid lace is being
imported to trim these pretty zephyr
ginghams.-Harper's Bazar.
Hints on Everyday Cookery"
Miss Juliet Corson delivered an in
teresting lecture on Everyday Cook
ery" at tie Cooper institute, in New
York. The great hall was filed, and a
number of ladies and gentlemen occu-
pied seats on the platform, among them
being Mr.. Peter Cooper. Prof. Ray
mona provided the apparatus with
which q number of excellent views were
thrown upon the large canvas at the
back of the stage. Miss Corson said it
was her intention to give some insight
into the charms of French cookery,
which, she claimed, was by no means 80
expensive as was generally supposed.
In fact, economy in household matters
is, Miss Corson said, the pride of the
French housekeeper. For her market
ing she will purchase few fresh vege-
tables, q crisp salad, a little meat or
fish, or o portion Of ohicken-just
enough of each to make the desired
mealSand as every particle must be
utilized, there is no margin tor waste:
The chief reasons for the e1cellency OF
French cookery, Miss Corson said, are
the charcoal fire, the earthen pipkin,
and the comparative scarcity of materi-
ais, which, in consequence, necessltated
the most economical treatment. In
cooking food, the first consideration is
to reduce it to a semi-fuid state without
losing any of it's nutritive properties.
Food thus softened is prepared for the
easy action of the digestive organs.
Broiline and stewing are the most e1-
travagant ways of cooking meats. Bak-
ing has decided superiority over each
in the matter of economy. After having
shown her audience how to cook food,
she proceeded to describe the proper
way in which it should be served on the
table. In this connection, views OF a
model set breakfast, dinner and supper
table were presented on the canvas. and
O number of hints were given OF the
simplest and most inexpensive methods
of identifying a table Miss Corson
closed by impressing upon her young
lady hearers especially the necessity of
politeness and good manners at the table.