Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-10-03
T a LOR & B a r R

are used for revers upon thin materials.
Dresses of striped satin surah have the
skirt trimmed with narrow gathered
tlounces bordered with ecru lace.
The hair is worn very high, or in bas-
ket plaits, rather low ON the back OF the
head. Puts and coils are arranged high
on the head.
Bodices pointed in front, short over the
hips and with position backs are in high
favor.
Velvet skirts have the bodices and over
dress OF wool, with velvet accessories.
Pocket handkerchiefs OF sheer fine
batiste have borders of delicate drawn
work.
Extremely beautiful opera bonnets will
be made of white or pale colored velvet
embroidered In silk Of gay natural colors,
while as novelty more suitable for day,
however, are fine cashmere bonnets
covered with Oriental handiwork.
Chemisettes are quite popular no " and
will continue In favor throughout the
fall. They are rather too cool for winter
wear. Large white hsndkerchiefs and
huge muslin ties are threatening TO grow
In favor as the season advances. They
are always becoming,
RousE-REEPER's CORNER.
French apple fritters-Peel large an.
Piles, core them with an apple corer, and
cut them across In slices rather less than
4 inch thick; put them in a fiat dish with
4 tumbler OF strong cider and strew them
plentitully with powdered loaf sugar;
let them remain covered for couple OF
hours, then take each piece separately,
dip IL in batter so that IL Is we'll covered
with it,and fry golden color with plenty
OF hot lard, Lay the frltters in front Of
the fire, and when all are done pile them
up on a napkin, shake plenty of powdered
loaf sugar over them and serve.
Cheap cake--Two cups of molasses.
enc and half cups of boiling water, two
taSlespoonstul (not heaped) of tried-out
oeei suet, or piece of butter the size OF
an egg, three heaped tablespoonsful of
baking powder, spices to taste. and a cum
OF raisins and currants. Add -four
enough to make a soft batter, and bake In
loayes.
PuS puddirg-one pint OF boiling
milk and nine tablespoonsful OF -four,
mixed tirst with little cold milk When
cold ade q little salt and four well-beaten
eggs and bake in a buttered dish. Serve
as soon IS 1t is done.
Mikado edglng--Make cham OF TWEEN
ty-four stitches
First rog--rhroe d. c. In fourth stitch
chain two, three d. C. in same stitch.
chain four, one d. c. IN tenth stitch from
nrst shell, chain three, one d. c. in same
stltch, chain four, one shell In last stitch.
Second row-ChaiR three, shell in shell
of first row, chain thsee, eight &. c. In
chain three, chain three, shell In center
or next shell.
Third row-Chsin I've, shell In shell.
-oain two, one d. c. between each OF
eAsght d. c. In last row, with chaia one
BET ween chain two, she'll In shell.
Fourth row--Chain three, shell in shell. !
hree d. c. between each q. G., shell IN
'hellr eight d. c. with chain one between.
n chain i've at end OF second row. catch |
With 5. Q. IN end of FIRST rev,
Fifth roW--One d. c., chain three. one
!. :, all between the d. cis OF last row. /
ham two, shell in shell, chain four. one
!. c. between third and fourth erOups of
hrec d, c. IA last row, chain three, one
!. c, 10 same place, chain four, she'll an
hell repeat hom second row. Shell Il
hree d. G, chain two, three d. c. IN one
fitch.
Curried Rice--Wash tablespoonful OF
Ice and boil In sailed water rapidly nm.
4 the grains burst. Do not stir vita a
poon while cooking, but shake frecuent-
20 prevent sticking, Drain in sieve; ,
" II IN hot dish and pour over 1t a /