New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-09-28
even Scotch plaid cashmere hose in all the clan colos
to match tailor gowns.


studies Of the flower taken from nature and enamelled
In natural colors. Such pin may be no larger
than dime, delicate trife to thrust IN the dress
collar near the fant or 1t may be the size OF thc
natural flower. 1t may cost from $50 to 300 or
more.
The three fashion plates in the preceding column
furnished By Rcdfern. For Information given VIC
are indebted TO Rcdfern, Lord Taylor and Tiffany
Co.
New parasos and umbrellas says q London corre-
spOndont, " to when shopping or travelling have
pocket book Of leather strapped the handle
Really some enterprsing business firm ought TO
import these particular female blessings at once. NO
one but q who has had an unindablc pocket
appreciate the misery that has been endured since
- tied back skirts came into fashion, Getting ones
handkerchief or paying ones omnibus fare becomes
nightmare when has to dive into unknown depths
and search for things which seem to become absolutely
hcndish In their power to cludc discovery.
Somebody ought to have invented convenient and
get at able pockets and pocket books long ago. Per.
haps the parasoumbrella article is step In the right
direction though the question naturally arises as to
what Is be done when the does not shine and the
rain does not fall
More may depend upon pocket than the casual
observer dreams OF. A scotch girl once gained rich
and desirable husband by making himself useful through
her pocket. II contained pencil and knife matchbox.
kncedleS and string everything i'm short that any one
might need. Tie matrimonial prize Of the season do
clard that >nch thoughtful girl wOnld surely make
capital wife and proceeded TO appropriate her.
There have been various devices and substitutes for
the old time pOcket-nOtaby velvet and silk bags hung
upon the belt with silver hooks and chatcsineS. Bus
they are heavy and easily lO,ttlerefOrc not entirely
desirable. No. all things considered we have not
arrived at satisfactory solution OF the pocket prob
lem Mus, wait for the era Of crinollnc and hoops,
will ingenious mind to the rescue and In
vent brand new receptacle for feminine belongngs'
The tailor gowns Of autumn show mary Of the gen.
oral features already noted in imported dresses. The
skirt remains the plain and clingng sheath known to
English tailor> the ccl skim This skirt Is fitted
smoothly the hips and 'front.' th' movement or
group Of plcats used last to give case to tho
front breath. is often dispensed with u~cd only
side 10 allow the skirt Ia hang gracefully
and easily from the hips. In some Of the gowns re-
GENTLY made the perfect princess effect is preserved
there being break in the gown form the shoulder TO
the foot. >nch a gown displays to the very best nd.
vantage the outlines Of a fine figure. But the style
Of gowns and the fact that they made to lie
on the ground several inches renders them pceml'
ncnfiv adapted for the n"u-c.
The best English talOr> do not make any street
gowns to lie on tn" ground. except to order They
insist that Ia" hall clear the sidewalk in
spite Il the cdt which has gone forth from Partisan
drc,>lmakers that IL shall lie the ground inch
and "A half nrcc,Sit;ng the Of a skirt supporter
in walking Nothing /, gained IN grace by the of
trailing street dress. a. no refined woman can be In
duccd 70 wear 1t without a supporter.
Hon ckccpcrs need 10 be reminded this year. when
fruit Is scarce that there is better jelly and
more ornamental than baihcrry This fruit. like the
pcr.nm0n Of the South. i not In prime condition
til after frost Barhcrrits alway' be found in
their In large markets.. and they usually
retail a, about 10 cents quar-
n I,x I'm ~
and game remind on" forcillv that the game season
/. now approaching It's height. Tier" T. no more ei.
,cll'nt game bird prepared for IN" table Than
grouse p:oprrly cook~i. AMI none that is more easily
spoiled by q coir.". lad cook Circus" is - mex
prnsivc when The game season + NJ is height ana
II l., best tina, must bc ranked among the whole
-omc meats which a family II moderate means NAV
enjoy with ati,iarton To cook game well Is such
a omparativcly rare acconp -lmcnt. In this country.
that II il probably wiser for un>klt1i hosekeepcrs 10
ling rs they plain boiled and roast and let game
alone There l. much that requires The )uhRmcht ana
kill Of an expert selecting and preparing any game,
even Dreaded cri>c. for the table. that unless tho
alv ~ Tho ho,,e is willing some attention 70
his matter or possesses a suprcmely skilled COOK
| he had better not attempt II. 1t i the simplest
matter prepare roast grouse and serve 1t IN per-
trc:on cri>ply brown on itS bed OF bread sauce bus
!, i, cxuty Of those matters that req Ire The no
fined ros-, that thc average obstinate and ignorant
cook never acquire.
>cl.r birds from a thoroughly Trustworthy game
dealer and lind ont how long they have hung: If they
are too freshly killed they viii b" d-appoinf~
mrnt if >ou have acquired an cpirur"an ta>ate Tho
most ~lhlr people. however. DO NOT want 'heir
game ia any extreme condition. but simply hung long
enough rlpcn the meat. not 10 falnf IT, IL the
weather i, clear and cold and Won have place 10
kccu them, i, is best To buy bird, TWO three days
before they TO BE- n>~l. Have III, bird, puckea
dry ji, before using them; rxanlin" them carefully
=, ~. that there i 10 shot which has been re-
moved or feathers driven into tho flesh by shot. Draw
them carefully and wipe them quickly. Lard the
breast (Which should b." plump and larccl and
the l.gs with Of lar,io"n>. each about tho
>z. of , match. Remove he wings and throw them
INTO the pot an fen" kettle. The wings OF all game
birds are Tough and would. therefore. better be Gus
of and disposed Of in this way sk"wcr the legs OF
the bird down to the tail. Rub the entire birr WIN
butter and drcdcc it with salt and rather thlrkly with
-four Put bali white onion into each brl and lay
II Oh il back In IA dripping pan. Put II into verx
uuck oven. Game requires the very quickest oven.
Twenty five minutes is tho medium TIM" for roasting
grouse. MGR. who like game rare. would con-
slider IL done in twenty Minutes success or l;iiuro
depends upon train. the bird shlc il is roasting
and upon the enact condition Of the oven
JJrr t,n, average hyd cook fails she snecr> OPENLY
,r covrrty AT the idea of timing anything. grouse
cooked too long in an oven Of medium temperature
j. "a grouse thrown away The moment ai'er grouse
is cooked it should be placed the table. For this
reason the bread with which 1t Is served shouid
lc prepared while il j. roasting
For thi, saucc Use Il third II cup OF dried bread
crumbs which hav~ been rolled and sifed. a pint of
milk half An onion. and two tahlespoonfnl> Of butter
Roll the bread crumbs in the milk for fifteen minutes
IN u double boiler: add salt and pepper to season tho
s,,,,e and finally the butter. the sauce back for
:, few moments, where IL will keep warm. but Will not
coon. Fry a Large half cup Of rolled but not sfted
bread crumbs in flying pan in "A tablespoonful OF
ho butter. TIL they arc rii>py brown Four the bread
,,ucr on platter ny the grouse OF il. and sprinkle
ia, fried bread crumb, over the grouse and sauce.
Lay n >prig, Of parsley aronnd and serve the dish
AT once. II few moments are lost and the bird
-iands after coming from the oven il Is impossible
"a serve il IN prime condition. When II Is served ~