Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1879-10-03
Too Dressy BY Half.

AZ VIC uulQlIlhtcO, tu0 cXHml0aIlO0
of the fashion plates of q ladies' book
OF fashions is q bewildering study.
Most of the dresses convey the impress.
sion that the designer knows nothing
of the harmonies Of dress. The cos
tunes are heterogeneous, and wanting
in graceful effect. Oh, for the neat and
becoming attire of yore, when poufs,
paniers and bouffants were unknown,
and buttons were made for use rather
than ornament! With the introduce
ton of sewing.machines we were in
hopes that dress making could be done
SO expeditiously that women would not
only find more time for intellectual and
social culture, but could also be dressed
more economically but they tell us
that the stitches are so multiplied on
their dresses, and there are so many
skirts, plaits, tucks, and furbelows Of
one sort or another, that it requires
more cloth and more time to make q
dress than ever, the expense Of making
often exceeding the cost of cloth. This
state of things would be more tolerable
if there were any grace or beauty in all
these furbelows. Perhaps "dressy
young ladies do not know that matri-
mony becomes Questionable to the
same degree that stylish dresses and
stylish living grow in favor. In the
single State of Massachusetts it was
computed q few years since that there
were twenty thousand women of mar
riageable age who were husbandless.
homeless and aimless." Young men
certainly cannot afford in these times to
take partners that are of the fashionable,
butterfly kind. The bills of the MILL
ner and dressmaker make large drafts
on the income of men long established
in business and having some accumu.
lated capital, and one just starting in
life will very likely be swamped if he
loads himself down with such an ex-
pensive luxury as dressy wife. Most
girls are proud of dress. and it is natu
raj that they should be so. They love
to make themselves attractive, and that
is all right if the love is accompanied
by good taste and directed by good
judgment. The trouble is that they
are inclined to be too dressy-or, rather,
too ostentatious in their attire. This
love OF display is not confined to the
rich and fashionable, as is too common
ly supposed. 1t shows itself in all the
layers Of society. And this is where
the trouble lies. The girl who has lit
tie money at her disposal desires to
dress Us we'll as the rich mans daughter.
Not being able to afford the "real
thing" she contents herself with a
shabby imitation, and follows the fash
ions at distance, to her own injury and
sensible peoples disgust.
FR1GApEL-Three and half pounds
of chopped veal five small crackers
rolled one tablespoonful of salt and
one teaspoonful of pepper half nut
meg, three eggs; chop the veal very
fine, add fourth OF the crackers, the
salt, pepper, nutmeg and eggs if the
veal is quite lean add bit of butter
half the size of an egg and tablespoon
full of cream. Mix all thoroughly with
the hand, form into an oval loaf, spot
it thickly with bits Of butter and strew
over it the rest of the crackers lay it
in the dripping pan with little water
and let it cook rather slowly for two
hours haste it occasionally, and from
time to time add little water, that
there may be sufficient gravy, which
you may thicken, if preferred. Deli
cious when cold.
BEEF JELLy.--Take one pound of
round steak, free from fat; cut into
small pieces and put into o wide.
mouthed bottle Tor what is better, an
earthen jar); barely cover the meat
with cold water; set the jar in kettle
Of water and let it boil one hour; add
to the juice thus obtaiued two wine
glasses of best sherry wine, the juice of
one lemon and quarter of a box of
gelatine or enough to set the jelly:
pour into very small cups or moulds
and turn out upon saucer when ready
to serve.
APPLE FRITrERs.-Onep pint of sweet
milk, six eggs, -four enough to form q
stiff batter, pinch Of salt, half tea
spoonful of saleratus. teaspoonful of
cream tartar; then slice some good sour
apples rather thin and mix in the batter.
Fry in hot lard, browning them nicely
on both sides. Sauce-a little cream
and sugar.-They are nice made of raj
sins or currants instead of apples. De-
licious if made Of canned peaches, and
the juice of the peaches we'll sweetened
and poured over them when served, for
sauce.
SCALLoPED PoTAToEs - Slice cold
boiled potatoes very thin and small ;
put one quart of them in o baking. dish
in layers, with two even teaspoonfuls
of salt, two.thirds of teaspoonful of
pepper, and two and half ounces Of
butter pour half pint of cream or
milk over the whole if milk is used
more butter is required ; cover the po-
tatoes with grated bread, little pepper
and salt and small bits of butter bake
until thoroughly heated and Drowned.
BEEF ExTRAcT.-Chop a pound of
lean beef (the round is the BEST; put
in wide-mouthed bottle without water;
place the bottle in cold water and let it
come to q boil; boil slowly for two
hours; skim all particles of grease from
the top when done. It may be given
cold or warm. A pound of meat will
furnish about three or four tablespoon
fuls of extract which will contain all the
nutriment of the meat.
BEANS FOR WINTER UsE.-Gather and