Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-09-05

| from the domain of silk and to be made
| from wooden goods, striped or otherwise
| The fronts are still of fine goods, but the
only garment that retains the old quality
is the tea jacket.
Large bows of faille or of satin ribbon
are placed down the fiat front of dTessy
| gowns, and similar bows cross the foot of
! the front and side bTeadtns. Five bows
are down the front, one at the belt, an
other at the foot and three in the space
between Three loops at the top of each
bow extend upward, and three are be-
low, with tight cross strap in the mid
die.
Cool, transparent, white woolens are
used by Partisan dressmakers III combi-
nation with soft silks that are either fig
ured with delicate buds and sprays of
! flowers, or else striped or barred with
! quaint, old-fashiOned colors in buff,
! rose pink, lilac, etc. These are made
up in Empire style, with wide, graceful
sashes, open bodices and picturesque
! sleeves.
Household.
Dinner giving has long been considered
fine art, and few housekeepers feel
! themselves competent for the task unless
adied-nO, better said, unless the re-
sponsibility is placed IN the hands of an
accomplished "chef.'' f. Berry Wall,
by some papers contributed to the New
York Herald on the subject of ordering
dinner, shows that even to gentlemen
the ordering of dinner at a restaurant
for party of guests requires a nice dis
cernment that would almost compel a
man to study the art with as much
care as anV of those that are termed
fine.
To a majority of men the menu card is
a note Of CONSERVATION, and the con-
sultation between host and waiter results
Oftenest in a general order to fix it up
all right.
Now this is precisely what the lady of
a house would like to do, but even after
the dinner leaves the kitchen she is apt
to feel chat her husband VIII not prove an
able aijutant in the final attack. Few
American gentlemen can ever carve
skllfully, and how many can prepare a
salad which always loses its crispness by
standing? Yet how helpful if he was
able to prepare dressing for the lettuce
or tomatoes while the lady Is attending to
other duties. Papa may be too old or to
lUulIGT6uI 10 learn, Dub w ny llOI lCtiCL
the little fellow at your left even if your
white tablecloth suffers in the lesson.
Let him take a soup plate, pouring into
it with generous hand some genuine olive
oil, then add the vinegar drop by drop,
stirring the mixture at the same time
with q knife, then add salt and plenty
of red pepper, and have the lettuce
or tomatoes perfectly dry, and the teach
ing will not only result in an excellent
salad, but will be q lesson in table grace
that will be desirable.
Carving was alluded to few moments
since, and in Its simplest form how little
is it understood? Many women have
groaned in spirit to see tenderlOin steak
maTred in the hands Of the carver. Of
ten in the spirit of sef-abnegation he
cuts out the tender side and bestOws it
upon one or it may be two favored guests,
and the steak is virtually spoiled. Now
the boy can be taught to first cut out the
bone clear of meat, and then cut in strips
across the steak, serving each alike.
As the boy advances the more difficult
carving can be acquired, and mother
may ere long have a right-haud man
who will easily divide the responsibility
of dinner serving.
The decoration of the dinner table
should be daughter 5 delight, it is her
promise to tighten mamma IS task of set
ting the table. To have the linen well
Numbered and spotless, the china, glass
and silver glistening, the arrangement
mechanically true, and nothing want
ing is every day virtue, and TO this may
be added as much of establishment as
the occasion demands and taste and
money will permit.
This is the era of white and gold, and
IOy,r NAV n pOOtiOua the pffpPt of
white linen, of crystal, of China and of
silver IS that of purity and cleanliness
that is most dainty. A white dinner was
given at New York by Mrs. W. X. Van
derbilt that so happily combines all the |
requirements it may not be amiss to refer |
to it, for if its magniticence and |
costly elegance is unattainable for the |
majority there are are features in it sug-
gestive to any one who would set out g |
dinner in good taste.
The table was round, covered with |
dainty white table cloth; in the center |
was an oval dish of white lilies that re-
pegted themselves in q mirror base. Two /
silver candelabras, with FIVE wax can |
dies in each, furnished the light, and |
small crystal dishes containing white !
bon bons were scattered over the table. |
The bOutonnieres of the gentlemen were |
OF delicate white flowers, and fayors tor |
the ladies were white and silver bonbon- |
uieres filed with choicest CONNECTIONS. |
The closing rhapsody of the writer who |
described ii is pardonable when he |
reaches the edibles.
Luscious musknelons. chilled through and |
melting, sweet to the taste; a white soup, sea-
soned Just to suit the palate OF an epicure; sal
mon Outlets. with cucumbers and such a sause: |
chicken timbals, rich with truffes and mush- !
rooms; lamb chops with peas and fried potatoes:
DC ptad with -b,%
would 90 credit TO a SOyer; Roman punch served |
in the hearts of white roses; plump baby par
tridges on toast. with celery and mayonnaise |
dressing by way of salads; ices on a bed of spun
sugar: and. finally, white grapes, pears and !
neCtarines tied with white ribbons. In each fin
ger bowl single whiteviolet and leaf OF lemon |
verbena. Wasn't thst Tepast for a king, be |
ne ever so fastidious?