The National tribune., 1892-08-18

A dark blue gown with black braid outlining
the Eton jacket and the cuffs has wide lapels
faced with white silk. They open from
white front Of gathered chiffon, that has q
straight collar and pointed belt. The plain
skirt is made Just to touch in the back, as is the
style now. The black braid might be used In
band around the skirt very prettily. The
other gown boasts of jacket too but not an
Eton. The short Spanish jackets are quite as
pretty and popular as the Eton. This is one of
those styles that is suitable for any lightweight
goods. Here buff gingham is used with trim.
mings of lace. The skirt has band put in
above the hem. The jacket of lace has neither
lapels nor collar. If it be made separate from
the rest Of the dress it must be lined, but it
can be sewed in with the seams just as well as
not. It is worn over . full-fronted waist. The
collar is made of band like that on the skirt,
and the bolt is Of brown velvet. A pretty
gown made something like this was of cotton
Bedford cord. tan in color. with design of
tiny green leaves and violet flowers all over it.
1t was made up with plain bias bell skirt
faced with green velveteen. The jacket was
made with short sleeves, lapels, and q collar,
all outlined with piping of green silk. 1t
was worn over . waist of thin white, made
very full in the front and sleeves. The bands
that made the collar and cuffs were embroidered
in fine lines with wash silk in a shade matching
the leaf in the dress and the silk pipings. A
green ribbon and bow belted the gown at the
waist This style of gown makes one look
taller, and therefore is in favor with short girls.
e.
Narrow stripes also make the figure look
taller and slenderer, and they are much sought
after.
It 10 easier TO believe the coming styles will
cut the skirt 30 that it touches in the back than
that the demi.train will disappear entirely.
.ss
A dainty way to handle fine china, and one
that does not result in hicks or scratches, is to
scrape the dishes with piece of bread, instead
Of knife, wash them one by one in warm
water, using soft cloth, and dry them one at
time. This makes the work pretty and pleas
ant, and is the only way that fine china should
DO treated. Using mops, rinsing them with
boiling water, putting them up in piles, and
scraping them with knives or rough cloths soon
spoils the delicate ware.
sas
To cook ham seems no difficult job, and yet
some cooks do it 50 much better than others
that it is we'll to look into different methods to
find improvements. One set of rules is to first
soak the ham overnight in enough cold water
to completely cover 1t, and then the next
morning boil it, allowing Is minutes boiling for
every pound. When it is half boiled change
the water, putting a cupful of molasses il with
the fresh. When it is done and cooled take
the skin off and put the ham in the oven to
brown. Some people sprinkle sugar over it
before putting in tho oven, to make glaze.
Sleeves are such an important part Of the
gown that great deal of attention is devoted
to their fashioning. The three styles here
shown are all pretty and can be easily copied
and modified. The sleeve with row of shir-
ring down the length is
odd; it is also. ofcours
gathered in at the ~