The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-12-14
In an English Kitchen.

w. hASA oIdlluS, dS IL HIS
stood for Il couple of centuries, the old
Fa!staf Inn, writes Catherine Cole from
Canterbury, England, to the New Or
leans Ptcayune. We went in under the
sign through a low doorway, overgrown
with ivy. At the end of the hall was q
lovely old kitchen with a floor of cool
tiles and a gorgeous dinner service of
purple, red, blue and gold displayed in
wide racks against the wall. A bright
fire was burning, the red Goals glowing
between the bars of the CRATE, and q vast
deal of cooking was going on. The ket-
tie was boiling with a fussy effusion like
that of a comfortable, housekeeping,
good-he"rted, motherly woman, bustling
about to get things ready for her good
man and the children. A leg of lamb
was roasting before the fire. A string of
thin iron chains, I believe it was, was
fastened from the mantel shelf, and from
the other end hung the meat, dangling
directly in front of tho CRATE bars. A
plate was set underneath to catch the
drippings. had q bit of that lamb
with some mint sauce for my dinner, and
l can attest that it was most excellent
eating. wish I had some at this mo-
ment.
A trim young woman, wearing tho
whitest of mob caps, the c%leanest of
white aprons, stood before the fire broil-
ing a chop. She had a 10 ng-handled,
double tin broiler or gridiron in her
hands. The chop was shut up in this,
and she patiently held it before the fire
as we would hold up a wet towel to dry,
turning it round now and then; and
what with the tea kettle, the busting of
the skin of the leg of lamb, the Sizing
of the savory chop, most comforting, if
deafening, noises filed the cosy room.
The girl turned a rosy face at US and
smiled comfortably. The smile, the
goodly old kitchen, the rows of delft on
the wall, the nodding red hollyhocks out
in the garden, the recollection of that
swinging jolly old Falstaff, of the charm
ing windows and deep window seats,
warmed me to the heart with enthusiasm.
Notes.
New French frocks are exceedingly
picturesque.
Little girls frocks are made charming
ly loose and full.
Skirts are worn very short, and shorter
behind than before.
Sashes of embroidered silk or velve
are exceedingly rich.
Epaulets of jets are worn with either
long or short sleeves.
White lace is to supcrcede the cream
tint 81 long in fashion.
According to fancy, the sash may be
tel at the back or at the side.
Gray gloves are worn with black toll
cts. They are embroidered with black.
One piece, flowing elbow sleeves are
coming in vogue for dressy gowns.
Rich embroideries from all nations are
in high vogue for plastrons and Fedora
ves's.
French frocks arc gathered and pulled
where English gowns are pleated and
plain.
The low bunch of eurls Is the latest
couture for young ladies. The bang is
also curled.
Insertions of wide velvet ribbon make
the trimmings of many of the most styl-
ish costumes.
All sorts of short jackets to be worn
with walstcoats are fashionable, and will
continue to be.
Ribbon remains in favor for trimming
dresses, and is used for sashes, belts.
bows and loops.
English gowns are made in severely
simple styles, but are exquisitely fitted
and we'll sewcd.
Gray watered silk is combined with
black cashmere and black cancels hair in
gowns for elderly ladies.
Undcr-petticoats of silk in dark and
light c%olors, white and black, are made
with gathered pink founces.
Sashes of woollen material, correspond
ing to the dress with which they are
worn, are trimmed with embroidery or
fringe.
Rough cancels hair fabrics, plain,
striped, plaided and cross barred, are
among the favorite dress goods for tailor
made frocks.