Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1886-09-18
FANClES FOR THE FAIR.
soME riasLr HINTS ON rHs SUBJ ECr
os CUTTING GoWSs.
Little straws OF Fashion That show How the
wiod 10 blowing household Recipes
That WIN Hs Appreciated by
the Culinary Artist

"Coat sleeves " on tailor made gowns are |
now cut very much longer en- the inside |
seam than necessary that from the elbow
down they may have tho wrinkled effect of |
long glove They have no outside seam.
The correct polonaise effect IL confined to
the bs,'k OF the garment, the front consisting |
| of n plain petticoat of the same material, |
showing under pointed bodice, while the
back drapery IL cut In one with the back
| pieces of the bodice The drapery effect
| may be produced by merely folding under
| the fulness of the back or the garment may
| be cut too long at the back and drsped up
| iuto poutie, or, finally, the hack piece may
| I've put ON the outside of the bodice basques,
| either with an npstardirg heading to- hir
pleats, or to fall over where u hA, teen
| sewed. Long black velvet poionsises will be
| the dressy wraps for autumn wear with
| black straw hats in Gainsborough shape,
trimmed with black cock feathers The
color that is to be choicest against the fash
ionable black suits will be gold
| Black lace for trimming the soft, inexpen-
sive skirts OF satin surah has the pattern out
lined with Jet beads. This Is rather pretty
work to do for oneself, and much more salts
factory than tho endless embroidery of
"spashers,' which has been a prevailing
| piazza industry for some time.
| New Dress gs-Handsome gal
looms OF tutted or polk-spot,ed plush or
woclens, in bright coiors, are to be as used
borderings tor either dark silks or woolens !;
red upon green is the stylish combination.
The handsome gimps of last season and fine
cords i'll patterns OF shells and scales are
really read y-made emhroideries, and are
used ss such on cloth dresses. They outline
the tablier, which in these cases reaches TO
the foot and shows no undersKirt at all, and
merely il caught IN at the waist by few
finely wrinkled pleatS They are never put
, on the back of the skirt, which shows plain
| lran nyaD DN1 tttrh ppt u "a Tar
"a formerly. Ot the three features that have
so long distinguished dress styles, the poui
the panel and the waistcOst, only the latter
| seems destined To remain unmodiiied. The
1 | sleeves of some dresses are trimmed like
those of long ago, with epsulets or spiral coils
, | OF gimp sewed ON the top of the sleeve.
: Braid is used in every conceivable way on
| cloth dresses special feature IL that of
using braid to make lengthwise stripes on
: the entire basque and apron of cloth dresses,
finishing each row OF braid in loop
: VARIETIES.
A | Felt hats are quite large.
!. Nelveteen costumes will lie much worn
a this season.
[; Small checked cloths viii be the vogue
= for long coats.
= Velvet ribbon makes pretty trimming Tor
4 | plain soft wool dresses.
o Wings are used for hat trimming, but
. | feathers make a richer decoration.
Black dresses will bs considerably worn.
| lhey are always refined and usually hecom'
ing.
)" The large beaver hats are in black and
zinc, and in every instance long plumes dec
4: orate them.
Il Soft velvet roses or petals, stripped from
@ the flowers, are maSsed in the pointed fronts
of new winter bonnets.
g The fancy for stripes Is shown in tin sel
embroidery on velvet, to be used for bonnet
Q crowns, or for trimming, or for the entire
bonnet
a Beads Of flashing jet, Of cold steel, OF cleaI
amber and of many colOrs that are harmo
V NOUS with the tints Of the season are rs much
favored as ever.
: "Pink" coats, which are In reality red,
will not be entirely discarded, but only
d young women should wear these conspicu
o ous, II picturesque garments.
% Sashes of moire and gros- grained ribbon
!, very wide and with long loops and ends
are used for day and evening wear, and art
h generally becoming except 10 stout figures
It Although handsome, and, it may be added
% | usually quite costly, the smooth beaver cha
3; peaux are trying, and in only a few cases
l. | thoroughly becoming.
lr The short, white cloth Jackets with decora
tons either OF gold embroidery or black vel
IF | vet passementerie, are constantly smart, bu
O | Just a little bizarre. They should only b,
worn by one who has several other coats anC
a wraps and who will not be stamped as " TIA,
N woman in the fancy Jacket" because she ha
Il | to wear 1t at all times,
II trimming Of velvet ribbon that Il tn,
vogue on basques and tends tn make the fig
10 | ure look long wasted il arranged ~ follows
Several rows start from each shoulder anC
Ie converge toward the closing, forming the \
t. outline, the lowest point reaching to thu
q waist,
Household Recipes.
d Broiled Oysters-Select good sized oysters
= drain oil the liquor place ON the brOiler anC
. cook over a bright tire when a little brown
= take oil. Add to each a little butter, or pu
Ia them in "A dish with some melted butter
Serve on small pieces OF buttsred toast, on,
oyster on each piece,
Fried Oysters-The oysters should b4
large and the cook not hurried. Drain tn,
oysters in a colander, sprinkle pepper owe
: them and set in a cold place fifteen or twenty
u minutes before cooking. Roll separately
!, each oyster in sifted bread or cracker crumb b
. and then in batter made of as many eggs a.
D. you have dozens OF oysters, beaten with
l. little cream, and seasoned with a pinch O
"a cayenne pepper and a little salt II the oysters
L. are not salt. Dip each oyster from tn,
y crumbs into this and repeat II the crumbs d,
IL not adhere Fry in very hot lard a deicat,
brown.
Spice Cake.-One-h half cup butter, one cur
OF sugar, half cup OF molasses, halt cup o
milk, two cups OF flour one cup OF raisins
l. chopped fine, one cup Of currants, one nut
s. meg, one teaspooniul of cloves, two OF Gin ma
y mon, two of baking powder.
y Delmonico's Ice Cream-Take three pint,
:: of cream let it come to boil, then stir in tn,
II yoke OF one egg, and two desser tspoonfuls o
d geatine that has been previously soaked ir
y cold water, cut up pint OF peaches, or othel
It fruit, and mix with two small cups OF granu
lated sugar. Add this to the cream when II
has become little cold, then freeze.