The National tribune., 1892-12-29

young girl is Of black satin. The neck Ii
rounded out just q little and Is finished with o
narrow lace ruf1e. The sleeves have Empire
pufs at the top and long, close-ftting sleeves
reaching to the wrists finished there with black
lace rufiles; it is belted in under the arms
with wide sash of tho folded satin. Another
gown being made for small blonde maiden is
of pink lansdowne-a wool material with q
silky luster. The low mock is trimmed with o
wide double ruffle of pink chiffon, and the En-
pire sleeves, reaching to the elbows with one
big puff also have ruffles of the chiffon. Still
another gown, made as shown in the cut, was
of dull, bronze.green cloth, the only trimming
that was used being marrow band around the
waist Of paleb blue silk, covered with gold
thread embroidery. Around the neck, cut out
a very little, was the same blue and gold trim
ming-a narrow band outlining it. These
Empire gowns frequently have the short waists
gathered back and front--somotimes the back
is closeftting and the front only slightly
fulIed.
There are many rules for making good coffee,
and here is another one that is penteously
vouched for Most recipes require that the
coffee be freshly ground, and so does this. A
small tablespoonful for each cup Is the allow
ance made, and it is in having this ground coffee
heated before it is put in the boiling water,
that this recipe differs from others. The coffee is
put in bowl, and set on the back of the stove
where it may become thoroughly heated, but
not burn. The water must be boiling, and
when the coffee is very hot it is stirred in.
Then the coffee. pot is set on the back Of the
stove, where the coffee SINNERS for 10 minutes.
Some of the old-fashioned recipes ad wise boiling
coffee for 20 minutes but this makes the drink
black and bitter. There arc some patented pots
for making what is called "drip coffee" The
coffee is held in fine wire netting, and the
boiling water is allowed to drip through it.
The resulting coffee is clear and fragrant.
1t is great art to keep clothes crisp and
fresh for any length of time. There are some
rules that resolve it into a matter of habit
and carefulness, so perhaps it is i'll acquiring
these good habits that the art lies Certain it
is that some women can wear gown indefinitely
without it losing its freshness, while others
only have to put one on once or twice to wear
off all its newness. dress when it is taken
off needs airing and brushing Every facing
and rufie and bit Of trimming should be
brushed. For silk soft cloth or q velvet brush
is much more effective than whisk- brushes.
While the dress is airing it should be hung SO
that it will not acquire any wrinkles. 1t will
rapidly lose its crispness if thrown carelessly
over chair. When it is ready to be put away
the skirt should be hung over wire frame
with big sachet inside of it and white, loose
muslin bag slipped over It, Then when 1t Is
taken out it will be perfectly fresh and fra
grant. The waists should be kept in roomy
boxes. They, too, must be brushed. Tho rib
bons and laces should be carefully smoothed
between the fingers and then folded. 1t is an
excellent idea to stuff the sleeves and shoulders
out with lightly crushed tissue.paper. The
neck ruches ought to be removed as soon as
they become soiled, aud shields should never
be worn more than once, twice, or thrice with
out being freshened. This can be done by
washing them In water and little ammonia,
and drying them in the sunshine. All of these
care-takings require time. but If done at the
moment, not allowed to accumulate then 1t
really is not go much of u task to do them. 1t
| should become habit. Shoes keep their shape
and polish much better il they are kept but
toned over shoe-trees, hut tissue-paper stuffed
in them is better than nothing. A French wO-
mans scheme for keeping beT slippers in thoir