The National tribune., 1894-07-12
DIAMONDS IN SOCIETY.

DIAMONDS IN SOCIETY.
"Until very recently Mrs Bradley Martins
| crown of diamonds was only to be matched in
| royal jewel rooms. Now however, Mrs w. K
| Vanderbilt has entered as a rival in the coronal
| field, and has acquired d laden which formerly
belonged to the Empress Eugenie, containing
! 1000 diamonds set in silver in the form of a
bunch of vioeis surrounded by leaves of the
same flower, which is said to have cost Mrs
| Vanderbilt 100000. There is silver lining
| to Mrs. Bradley Martins cloud, however in the
pleasing satisfaction that if her own diamonds
are oBtlustered in New York, her young
daughter, the Countess of Craven, has carried
off the honors in jewels in London this season.
The youthful Countess much affects white in
her gowns. At smart function given in
honor of q great parsonage few nights ago,
she appeared in gown OF heavy white satin
brocaded with silver. In place of tiara she
wore three large hoops OF brilliants in her
black hair. From every hoop big single stones
swung like old-fashioned lustres. The bodice OF
her gown was literally embroidered with
diamonds. Over the bust chains Of them were
looped from shoulder to waist-line and in the
center dazzling sun"
When reading an account like this of the great
struggle going on forever among the ladies of
our smart set" for the championship in wear
ing the biggest and the most jewels at one time,
one is minded of Sarah Bernhardt's theories
with regard to the wearing of jewels. She says.
with numerous French CALCULATIONS, that it is
suicidal to the brightness of the eyes and the
pearliness of the teeth to wear diamonds next
the face. Dull stones, or metal, or old Egyptian
coins she would wear, bat never brilliant stones.
AS Sarah Bernhart is admitted to be one of the
best-dressed women in the world, her wise words
will comfort the line .tenths of women who do
not own diamonds. Really, to wear 1000 dia-
monds. or ropes embroidery, tiara, loops PEN
dants all at once, it would hardly seem possible
to do anything but sit behind them while they
sparkled.
4 new ribbon harness gotten up for wear this
Summer is something like its predecessors, and
yet is different, there being more to it. First,
there is fat ribbon belt. Then there are
ribbons carried over each shoulder. suspender
fashion, and finished there with perky bows.
The ribbons come down to the belt, quite close
together or wider apart, as is most becoming to
the figure. Tho narrower front makes the waist
seem slenderer; with ribbons far apart. the
effect is more straight and girlish. Then, from
the belt on either side the middle of the front
and back fall long ribbons In line with the
ones over the shoulders These reach to the
skirt-hem, and are finished with square bows
The four ribbons are not fastened down except
at the belt and according as the wearer walks
easily or jerkily, the ribbons futter or toss
They are quite Desarte indicator and show
up ugly strides and jerks without pity. On
wool dresses, dark blue, brown or rcd, the rib
hons are prettiest of black MORE. The width
should be about two inches. For Summer
frocks of silk or thin goods, the dainty colors
very pretty, and dancing dresses thus
trimmed are always fascinating on graceful
girls, or those of quiet motions.
The huckleberry is a homely little fruit, and
no one ever says much in its praise, but fixed
up into pies or cakes or pudding, it is eaten
eagerly enough to prove its goodness. For
buckleberry cake is needed one quart of ripe,
fresh berries, three cups of -four, four eggs, two
teaspoonfnls of baking POWDER one cup of
butter, one cup Of milk, and one scant tea
spoonful each of cinnamon and nutmeg. Beat
the whites and yolks of the eggs up separately.
and stir the yolks into the creamed butter and
sugar. Add the milk four spice. whipped
whites of eggs, and the baking powder in a little
of the -four. Dredge the berries well with
-four, and stir them in last of all. Bake either
in loaf-eake or in muffin-pans. Keep it over
"a hours, and then it is ready to be eaten.
Sc
An orange short-cake is possible, although
strawberries almost entirely monopolize that
form of dessert To remove all the pulp and
juice from six or eight sweet oranges. and
throw aside all seeds and bits of white skin. is
not an easy task, but it must be DONE Sprinkle
this with sufficient sugar, to be determined by
tastng-it needs to be a little tart, and set
aside while the short-cake is baking. Any good
recipe for the cake will do Beat two table
spoonfuls of butter to cream with half cup
of sugar, add beaten egg, and beat all up as
light as possible. Add four tablespoonful of
milk and three-fourths of a cup of flour. Put
aside small quantity of the -four and put with
it a teaspoonful of baking powder. Stir this in
at the very last, but stir it in thoroughly, and
then bake in deep well CREASED pie-pans for 90
minutes. Butter the cake lightly. spread half
the orange pulp on it, cover with the second
cake and spread the other pulp on top of it.
Bananas sliced thinly and spread on top, or
shredded pineapple adds to the prettiness and
favor of this dessert.
So