New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-08-03

tight-ftting dress on @ very stout person seems
to exaggerate her size, and her strenuous efforts TO
appear smaller give the oniooker uncomfortable
impression that there IS too much in small space
That which crowds dstorts. The beauty of a mag.
nloent oak may he marred by lack Of room in which
70 grow symmcrically, Those who fat should
avoid acng and cut the stay strings to save
the few remaining lines OF grace. Lace or velvet
laid IN fiat platS or plain braids can BE- used 10
best advantage in trimming the dresses u the rotund
victims who are afflicted with too much Gesh
Tall, women should avoid high heels. high hats
and striped dresses. Although stripes increase the ef
feet OF height. they also add 70 that Of breadth
plain cloth basque and skirt Of striped material make
happy compromise. and can be worn with becoming
effect by stout woman basque cut high behind
and the shoulders has tendency to give the
effect Of height stout woman should never wear
short sacque. mantle Of some soft material
sutdued IN color but light in texture. should be
selected in preference to close iitting coat or
jacket The elongated folds OF the mantle lend
smoothness and unduatlng flow 10 the body. She
should never double skirts or tnncs dresses
with large sprawling patterns as they appear 20
dcract from the height and give the impression OF
fulness and breadth. Large hats are generally be.
coming to those who have full, large faces, and II
the hatbTm curves upward II adds apparently
TO the height. White very light colors should
never be worn by the stout; they greatly increase
the apparent size. Large paids should also be
eSchcwcd. small checks and paids NAV sometimes
be becoming. Light or dark people who afflicted
with bad skins and notified compilations should
wear solid colors the face. The flowers
hat bonnet should also be small and mixed. A
clear solid color is too great contrast and brings
ont the mperfectIons Of the fare which subdued
indefinite, mixed color would throw into
shadow and sometimes render almost invisible. Black
and white warm browns and cool grays and drabs
and dark sage greens. especially becoming to the
charming matr0ns who have glded into the autumnal
years Of life. There is smack Of trnth in hs
maxim, A. a woman grows old the dress material
should increase I'm richness as It decreases in bright
| boss. and her gown sllonld be more simple in cut
and fashion," Lace Is essential TO the dress oil
every woman over forty years of age who desires 70
dress bec0mlngly. JabOts rches and dainty falls Of
! fine lace have eyqui-tely sofsning effect on the
complexion. This airy texture in which light and
shadow beautifully shift subducs roughnesses
Of the skin aud har~hnesS of outline Old Dame Nature
the prime teacher Of these charming articles Mo-"
her fine effects with mist and cobwebs. with lace-iiks
moss sturdy oaks the bloom the peach and
hucllcberry. An artist declares that she produces
fcr finest cOlorng with dust aud LaccS and
soft muls throw this beautiful glamour over the
face and they 1T and charming accompaniment
Of gray hair. which is wonderful sofener OF do
| fcctive compilations.
The stout slsterlOOd have telling advantage over
| those of their who too thn--they looh
mnch younger. Their faces have the rounded curve;
Of youth, and with attention 10 the color,
| texture. fit and cut Of their gowns their figures
Will not betray their faces.
The BODY should first receive attention and then
It's covering. Everybody may not have the I'M
,peaabe and nimtable charm Of carriage and ACTON
! II a naturally graceful woman. but there are certain
rules Of exercise and u dress which undoubtedly add
ca.e elegance and beauty 10 the woman who wishes
10 achieve gIace-and the result IS worthy OF The
| qfror he
many u they advance in years may be deposed to
some extent by proper breathing. by breathing prop
erly the muscle separating the chest and abdomen 10
exercised and fatty accretons prevented. Tslt lacng
however interferes with the easy play Of this muscle
and the flesh appears obtrisvcy. stout people would
appear better Il they more attention 10 the way
they carry themselves. The Apollo Bevedcre Is th,
finest model for everybody. fat thin There IS Tn,
beautiful bow az the wa>t-nOt at the ShOulicrS-th
chest is full and prominent. the abdomen ln-n0
prot rding and the whole figure erect picture o.
spirited grace and freedom. With straight back
chest lifted 10 keep the form from sagging down and
the shoulders from curving and by allowing an
easy play OF the waist muscles woman can Apparently
| decrease her size by many pounds.
Do not throw away your bottle OF calcned magnesia
because il happens 70 be All old fashioned remedy.
1t will give beautiful gloss to the silver ornaments
on y0ur dressing. table Rub them over first with a
! Il
brush Finally give last polish with piece Of dry
flannel or bit of cllmois skim
All preparations for waxing floors are heated by
setting the kettle containing the mixture into another
containing boiling water. By this mans the JeesVaN
becomes incorporated with the turpcntine and other
ingredients 40 floor Will be sticky il the wax
i, properly rubbed in. The best article for rubbing
IN OIL or WAX is parduet brush, such as
are old by manufacturers ~ parauet floors ana
q; large house. furnishing stores. These brushes
rc furnished with long handles ana have heavy weiete
back, of solid iron. They cost - but Will last
lifetime They are moved back and forth on the
noor like a mop. II requires considerable strength
To use even the small cor ~ size. but 1t Is less
laborous 10 rub in wax oil by this means than by
hand. II does not require much rubbing to get
an oiled fcor into proper condition for use as Waxed
one t'nlcS, the surface Of the floor IN either case
is thoroughly polished. smooth ana glossy. residue
of oil or wan viii be found on the surface. which VIII
catch the dust and make the foor unit for use For
several nquircrs.
Those who have cnjoyed in childhood the delights
of burnt almond candy remember this favor pleas.
anty. A burnt almond custari or ice I, one Of the
trmmphS OF French cookery. \ burnt almond ice
cream i especially nice served with an orange ice
-uch dessert difficult 10 prepare II there arc
two ic"ccam rcczcr> in the hou,c one I'm gallon sire
for the cream, and in half gallon size for ices
II thcr is but one freezer convenient orange leiy
can BE- substituted for an orange lee.
To make burnt almond cream. chop fine four
ouncr> of Jordan almonds. Shcllcd and blauctef.
Pat three table ,p0onfIl> of sugar In French fyhs'
pan: when IL mer throw in the chopped almonds
and stir them tin they are a red brown aud have al
Sorbcd all the sugar Pound them TO "a paste III a
mortar and add slowly IA little AZ time) quart OF
rich ,r,sn and strain the mixture and set II away
Make rich soft custsr with the yoikS OF fonr eggs
and pint Of milk ,wceten II with cup OF sugar
and aad 10 il slowly the quart Of cream haNord win
IN, burnt almonds, Turn the whole I'M" the ifec'lhS-
can which should be packed IN salt ana l'' ana eV1c
81, till il /, firm but creamy. Make division III IN"
,,uter of a melon mould with piece % pa~t'b'aN'
and ill in one half with this cream ana the o'"er
..l. nm ..rlnrr lcn 10 mnkn Ills zee ado Tie !ul,e