The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-10-13
THE no M e.
nREssMAKING NOTES

In haking over gown, do not buy too
nice a material or garniture to go with it, or
IL VIII Slow the age of the foundation.
In making over a skirt that is too short
lengthen 1t by band of the contrasting
goods sewed the edge over the lining, CIV
Ing the appearance of deep hem, which is
often corded on the upper edge with the
other fabric; this ham or border must be cut
on the bias. Ii the skirt falls short in the
width insert fiat, draoed or pleated front,
or fiat panels of second material.
That dress which is made in a simple fash
ion not in any extreme of style will do good
service more than one season sometimes two
or three is excellent advice by writer In the
Beacon. OF course where one can afford it
IL Is wise to buy the best of wool goods, but
the cheaper grades will make uD well and
last long time. while In silks 1t is the expe-
rience Of some that the high-Driced silks do
not wear any better, and sometimes not as
well, as the lower cost.
Whatever one does economic in it is al
ways best to employ really good dress
maker to plan and cut and haste the dress,
but every woman in moderate circumstances
ought to learn how to finish off her own
dresses, as 1t saves so much expense. A few
dresses. II they are well chosen and made,
are sufficient to give a woman the reputation
good many changes may be rung on one
dress. A plain, handsome black silk may be
the foundation of several dresses. A black
lace or net oyerdress may be made and worn
over 1t at times, and the same oyerdress worn
oyer an old colored silk, Topped and draped
aiLMserently and ornamented with knots of
nop S will be unrecognized. A pretty
Tr uoi uress may be so planned by skilful
If si1i, as to have an adjustable front
some 1 M 70 wear with II at times. A hand
i oothO DldCK skirt of eillr ;a
hIorsa ny, useful to wear with fancy basques
timaS N, man.sts, etc. Skill and taste will some
| fni consida oae Than money, and little care
knowledge of i ssa o. materials and colors and
DISAPPOINTMENT and vexation.NN n Farnaa u
| CARVING AND SERVING.
| In serving soup, large ladlefnl to . ,,..o
is generally considered sufficient. II iscus
tomary to serve fish with silver or nIstad
broad knife, or slice, instead of steel ono
and also to use silver or plated knives and
forks in eating fish. In serving sauces and
gravies 1t is well to place them at the side
tables. 'oee-
Never employ knife at the table when a
spuon or folk will answer the purpose
Begin TO carve srloin of beef at the end
never IN the middle, otherwise the iuice
will all run out and what remains is 'I dr,,
and unpalatable. Always cut down as closee
to the bone as possible than hn DO , tiose
across you can disengage the Sire and d,U LILLE
them more inviting than If cut out at ram
dom. All meats are much more presentable
II cut across the grain; they are also more
readily masticated. 0'o
In carving leg of mutton or ham, begin
at the point towards the loip. never at the
knuckle or outer end.
In serving. fowls, when no preference is
expressed, give guests some of both white
and dark meat. The breast of roasted
fowl. thought the least Juicy, looks nicely,
and is preferred by some persons. If no
preference is expressed, give to each guest
Slice Of this part,