New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-06-08
HOUSEHOLD TALK.
INTERESTING NOTES FOR WOMEN.

INTERESTING NOTES FOR WOMEN.
Periodically boyish fashions in woman's dress be-
come popular and the masculine shirt Do'oh' inc
most uncompromsngly ugly part OF Nuns a''Ir
is adopted for a time. eucl fashions 30 ho' usually
last long because they essentially unoveN' mo
period Of the derby hat short that 10 was
abandoned by refined almost as soon as IL
was Introduced For some reason the present cpl
demic Of r.asculinty in dress has been unusually
probably Lccause it was first fo>tren upon
refined public by English tallorS. By mcthofs when
brought undue and valuable prominence TO certain
London traGe,men.
The latest phase Of the craze for masculine sN'o
is 10 be noted IT, the new paraSolS. mounted upon
heavy club sticks like the unwleldy walKhe chhe'
affected recently by young gentlemen who ADOPT
English STYLES These paasols are quite small hoD
larger than some of the tiny pariSolS carried iiS'
summer in driving. the stick on which th'y arc
mounted In spite of its large growth, II seldom over
twenty two inches in length. thick club up re
pI,ces the slender ferrulc at the top, and Is sole
times mounted with collar and up-end OF goid or
silver plate The material of this uny suhsn"de
NAV be any plaid or plain silk OF rich color that
hermon,zcs well with tho walking dress with which
tho narasol is carried The small parasol seems to
no more popuar on tho promenade with tile best
dressed people than any other. though 1t Is not al
WAY, made with club stick. For watering pace
use and FOR elaborate occasions, larger par>o> arc
made Of silk or Grape. They are nsualS III o""'"
ing shapo mounted natural-wo0c s'iohS' anu arc
often finished with bands or tips OF gold OF s'l'e'
platc and ball handle Of Dresden emma NFIN
nrettv p,rnsos are sold in the japanese stores made
TO match costumes in India silk or Of Diuc ana
white grape to he carried with any o''h',
,ro,,,nu outft in Yachting country walks Parasos
~ hlne and white Grape. with stick ana hahuo Va
natural bamboo. arc ~. Charming paraSo hahdeS OF
Japancse ivory carving represent a group VI 0'"
stork or any bird or natural object that mas STRUCK INC
fancy 81 the carver. Such handle, which may DC
nopntcd bv a properly skilled workman on any
a-asoi stick costs from 81 a6. II Is piece of arr
work IN itself and Will last long the owner Iic>
II therefore il Is not cXtravagant iah'' a. 'o
freak of fashion which has no warrant for existence
beyond the craze Of the hour.
,c,t many women are ANNOYED by the rapidity
with which braid wears on their ur'Ss Sn"'.
hest oualities of skirt braid are finer ana oftcn 90
NOT wear az long as the cheaper coar>er ones. Tic
very hest material for binding dress skirt l. bas
hand of good velvet put on A. a roll IL VIII o"''a''
three niece, Of worsted braid and. moreover VIII save
more than its cost in saving fine walking SHOES rom
the wear on the ins'ep caused by the r'uoH u D''u
this often cause, the Sho" 10 be S1ODy heIe ooioo
any other part Of IL /, perceptiby worn
In order that a IouiS Nv room should De COLT
nIete II should bc drfped over the maitci rom '"o
ceiling with straigh, wall h,nrlnG TINS NAV De oou-
roscd ~ gold lace II heercst quality hgred "lu les
a,o,,o~ ~ tho poriod and arranged over white satin
or Of any other lace the fnrn'cr ian''''' y n'''V
wall p,uel Ct yellow satin recently exhibitcd was
.,.s,ad ,r,th a medallion centre and border Of rich
lace in Louis XIV pattern.
II Is a difficult matter 10 get simple well ocNis"e"
montel and fireplace AZ rcaNonao" prc'' IroP'o
.tffR
arr charged in proportion to their taste ana possibly
IN. suppo,cd extent Of their purses. rather thah lot
the time Of the workman and the materials n'eu' a
simple hut danty designed mani'i Is OMEN IL 'oS'N
A. nne in which more material i used and more LABOR
employed in construction. There Is h''o 'oihpcu
ton in artistic fireplace work Inc sihPes' oaA
costs anywhere from Sl5 {" S35 before
1, i set and the hearth and face thing Wit add
about sl2 10 the cost. 4 plain basket crate can
hc ,ound for s6 or IS. setting a plain crate may
cost from az 10 So upward. according 10 tie WORK
, .imnle white end gold mantelplecc can be found
which Is high and plain in outlines ana suitable LOT
a country parlor IN a plain cottage at about $50.
Their, IS in this country no vegetable which is
orally c pissed because II is misunderstood a. the carrot
WHOM IL Is youug and delicate In flavor It Is little !
,s.d Int when Is old and rank II IS Used |
and IN such n large quantity rs 10 give IL |
rhc reputation Of benz coar>' and unpa'atIble. TWO
or three slices OF old carrots are enough 10 haNor
three quarts Of soup vet il Is not unusual for COOK
10 nut into her soup two OF three of ihcse strong
winter vegetables or 10 scatter them IN a stew as
,.a, a. n,tat,c, There is something pccul arly dis
aere..ablc in the vegetable served in this way The
winter carrot can no more be made the basis OF |
stew or soup than cloves or any spice or cohd'meh''
II is simply a navorng root, which must be used IN
moderation like bay leaves or any herb OF spice
The sprng carrot on the contrary, /, delicate,
delicious vegetable which makes an excellent cream
SOUP. or which may be served IN FIailderS FASHION
A. "A vegetable In cream stucc
For the soup cream OF carrots pour boiling water
er pint Of spring carrots and let them boil for i've
minutes At the end of this time lake up the carro's
rub their skins OF with coarse CLOTH ana put them
in a quart of white stock. Let them boil for one
hour At tho end Of this time add pint Of stale |
bread without crusts. Strain the STOCK ana carrots
through a PURGE sieve, MASKING the carrots
>. nress them throuch Return the strained |
soun 70 the fire add pint OF rich |
milk Let the soup come to the boiling point and
.ook for ten minutes. stir it continually during this
time II is now ready for the hai'on' OF eggs, the
,rownng finish which the French soup maker gives to
MS cream soups \ " liason' Is simply thickennG.
nut the art OF making the various thickenngs used in
soups and sauces in perfection is so hard to
,couire that Coufc devotes chapter in his Livre
IA Cuisinep TO this subject alone. He gives half
io,en recipes for chickering's in household cooking.
uttls aour stirred into milk stock water is the
,lpha and omega OF the average American cooks
knowledge OF chickering's. The " laison" for " cream
n CARROTS is made OF the yolks Of two eggs beaten
nto n cup OF cream. The soup must be lifted to the
,ack part Of the stove and allowed to stand three
Minutes before this /, added. At the end Of This time
tr little OF the hot soup into the and 10
,eat them and add the mixture to the soup stirring
while pouring 1t In As soon as it is
mixed In the soup serve 1t, as any soup in which