Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1886-10-16
lu,uwy AsD wssrsR WRAPS.
Drss.y Ou,sr Garments That wiii Set on the
charms OF tho Fait-iiousehoid ke-
cipes OF Great uti,iiy.

cipes OF Great uti,iiy.
FOR tho IsrKLLIaRsonR
The dressy outer garments for autumn aud
winter arc short cloaks covering tho waist
and arms well, but having tho skirts OF tho
costume In full view. These short warmly
waddcd cloaks are made of velvet, OF plush |
and OF new cloths OF various kinds Velvet
Is the choicest material, aud viii be worn In
black, brown, gre6n, red or blue ~ best suits
the various dresses which II IL to complete.
In shape These garments are ell short on the
tournure, httng snugly ON the back with n belt |
underneath to hold them In place. Variety
Is given 10y the fronts, which may be long,
square cornsrod, pointed, or else quite Short |
yet longer than the back. The sides are most |
varied, being rounded smoothly over the |
shoulders-not full aud Highland forming
either wide square sleeves, close elbow |
sleeves, sling sleeves, dolman points, or else
regular coat sleeves, that are narrower than
loose sleeves but are not nearly SO Hrace'u,'
Braided passeuenteriest the color OF inc vel
vet and In designs following the outline OF
the garments rather than In straight poiueIs
Will DO fashionable trimmings When ininses
OF Jot or OF chenille are used, they ave o,,eh %,
great depth, and are separated TO hnish on |
the different parts, perhaps to droop rom lhe
sleeves, or In the back ON the tournure, Ad
not on the sleeves, forming finally great
tassel atthe end oi each pointed 'front.'. fur
or feather trimmings are chosen Tor borders,
but the fancy for lengthwise and striped or
naments Ia also seen I'm these "a thefe are
tabs OF coiored ostrich feathers attached TO
ends OF rich garments, aud the tail fur Trim
ming like fringe will be more used than at
any previous season. High collars aud bands
OF feathers or Of tur are 50 becoming aud 80
warm that they are on almost all wraps.
SLING CAFES.
Small round capes with sling fronts iu
which the arms rest are 50 popular with young
ladies' that they are brought out in all materials
and are made to complete suits those are In.
but q silk cord on the edge, and are more
comfortable than tho short shoulder capcs or |
pelerines. These capss are huod with con
trasting coors not too gay, and Will be used |
by misses and quite young ladies'
NEW uLsTERs. |
New uIsters are being made of cloth OF |
light weight, especially OF the chuddsh and |
csmels hair cloths that are used Tor ladies' |
dresses, and these are lined throughout with |
surah OF a contrasting color. Green OF dark |
clear shades Is particularly stylish for these |
ulstors, and the dark red surah lining IL seen |
In the open seams Of the skirt In the hanging |
sleeves and In the broad hood. These gar
ments are French IN design, aud more tanci. |
ful In cut than the seven English long coats. |
They outline the figure closely aud are open |
In the seams on each side and behind from |
the hips down. The fronts meet only at the |
throat aud are trimmed down each side with |
two rows Of small bullet shaped buttons |
covered with cloth and joined by cord loops, |
L!ese are set closely tOgether-so close that |
twenty dozen of butt uns are easily put on |
one garment
SHORT JACKETS
The wrap of the season suitable to be worn |
on all occasions ana by old and young alike
is,a cloth jacket, made in different shapes
aud finished In tailor style. High collars
and plain cuffs OF velvet are seen on them
and they are made either single or double |
breasted, with some braid buttons for fasten-
ing. Large, square pockets are coming into
favor for these coats and are especially seen |
ON the French models The loose lifting
fronts worn last season are not seen this
year, as all coats are ightittDg.
oDrs AND ENDS.
Ribbons Of two con trasting cOlors are
looped in front of the new bOnnots.
White corduroy vests closed with pearl
buttons are worn with blue or green tailor
suits
der the arms But 1t is hardly advisable to
adopt the style unless one has maid.
The prettiest style for decollete dress is
cut back and front with high short pulled
sleeves instead OF the more straps 80 much
worn.
The tournure IL not worn at AL In Paris, |
and only very small size In England. Any
attempttat restoring the crnOlette has met
with great opposition no one seems TO want
Girls Of ten or fifteen wear their hair in |
soft nuny bargs over their forehead ; the
rest Is all combed low In the back and held |
by bow OF ribbons.
Velvet and plush tufts appear upon smooth |
woolen surfaces these fabrics are to be used
~ long Russian polonaises over velvet skirts |
matched to the color OF the tuit
Young ladies' dancing Hnd medium
weight silk far preferable To the heavier, and |
this season IL Is quite the correct thing to |
have two or three bOdices OF velvet. These |
are made peaked 'front.' peaked or position |
back. II peaked the bodice is usually laced
in tho back.
All attempts to comb the hair back of the
forehead SO far have been fruitiess. While
the thick bang of one year is no longer in |
vogue, light, duffy naves over the forehead |
are considered du fdn. The back hair Is
coiled low on the back OF the head, made into |
a French twist, or all mounted on top of the |
head coied flatand held with shell or Jeweled
pins
Among the magnificent dress fabrics are
pale amber satins, brocaded with scarlet |
pomegranate blossoms and tender green |
foliage. Another rare satin Is of the new |
dark shade OF Russian red, embossed with |
mgnonettss IN delicate shades OF olive, pale
brown and yellow. Equally elegant are |
heavy white watered silk fabrics, with |
stripes OF velvet satin, brocaded with |
trailing sprays OF golden roses and buds.
Household Recipes.
Muihns-Mix quart of wheat -four with
a pint and half of milk, half teacup OF
bakers yeast, couple OF beaten eggs, a tea
spoonful Of salt and a couple OF tabespoonfuls
OF lukewarm melted butter. Set the batter
IN warm place to rise. When light butter |
your muffin rings, turn in the mixture aud |
bake on each side light brown.
Brown Betty-Pare and slice half a dozen |
or more according to their size, of the best |
cooking apples; grease pudding dish, cover |
the bottom and sides with grated bread aud
few little bits of butter Then put in a |
layer Of apples and sugar, repeat alternately
bread, apples and sugar, ana when the dish |