The Portland daily press., 1895-05-04
THE HOME.
New Gloves and Paraso,s.

White parasols are shown in great
nun bers, some of chiffon elaborately
draped, Others of plain white faille., with
white sticks of enamelled wood. Striped
parasols in black and white are admired
by women of quiet taste China silk
parasols, in all-over designs of blurred
roses on white or delieately tinted
grounds, are commended for wearing
with dark crep OH grounds, and white
or delicately tinted grounds, and
there are others with merely a china
border around a white, pink or
lilac parasol.
Light co1ored gloves of glace kid will
remain in favor throughout the spring
and summer. With afternoon toilcttes
most delicate pearl tints are worn with
stitching of black Or self color as one
fancies. These are in the English style
with close wrists fastened by four but
tons. White gloves are worn in the
evening on all occasions, from the thea
tire to the most ella borate entertainment.
For morning wear are heayer kid gloves
of yelliowish tan in preference to the
red OF cedar browns worn during the
winter. Undressed kid or Suede gloves
are still preferred by many, especially
for summer, because they are cooler than
those of the thicker dressed kid. These
come in mousquetaire styles of great
length to meet elbow sleeves, and are of
very light tan and pearl gray shades.
White Inousquetaire gloves will be worn
with summer gowns in day and evening
alike. All gloves are now worn easy
fitting, tight gloves being considered dis
tinctly bad style.
Manner of Serving.
What foods should be associated at one
meal are described in the Delineator:
Meat soup is generally accompanied by
bread only, pickles and crackers are
served with oyster soup, and grated
cheese is often passed with macaroni or
vermicelli soup. A pea or bean soup is
sometimes placed at one end of the table
and neat square of boiled pork at the
other. The soup is generally served by
the hostess, and the waiter passes it to
the host, who cuts off dainty slices of
pork and places one in zach plate of soup.
The pork is cut SO thin that it may be
divided with the soup spoon. IS Hot boiled
rice is served with gumbo soup. 1t is
boiled until perfectly soft, but not
enough to break the grains, and is often
placed in a dish beside the soup tureen.
In serving the hostess pours ladlefulI
of soup into each plate and lays spoon
full of rice in the center. Many house.
keepers prefer to serve the rice in the
soup from the tureeD. 1t is French
custom to offer two-inch squares of
thinly sliced and buttered brown bread
with soup. Cold slaw is delicious with
solp, being eaten at the same time or
just after the soup plates have been re-
moved.
When fish is served as course at din
ner, potatoes are usually the only vege-
table presented. They are often cut into
little balls an inch in diameter and are
fried brown and arranged about the fish
in little piles as a garDish; but some
times the potatoes are simply boiled and
served in another dish. Fish for baking
is occasionally stuffed with seasoned,
mashed potatoe; and small potato cakes
that have been dipped in egg, laid in
bread crumbs and fried are served about
the fish. Some cooks provide cucum bers
with fish.
Almost any vegeta Dle may he eaten
with beef. If potatoes are not served
with the fish course, they generally ac-
company the beef, being mashed, fried
in balls or cooked in any preferred way.
When sweet potatoes are provided it is
obviously an error to serve squash as an
additional vegetable, the two being too
much alike. At company dinners beef
is generally served with mushroom
sauce. Horseradish is also a popular ac-
compartment for beef.
! Corned beef should be served with car
rots, turnips, parsnips or cabbage, or
with pickles about it
| Gran berry sauce, or some acid jelly,
such as currant or plum, should be sent
to ia BILE with turkey, which is sometimes
garnished with sausages made of pork
or beef. Any vegetable may be properly
served with this popular fowl.
| Fried chicken should be accompanied
by caulifiower and cream dressing. the
chicken and caulifiower being placed on
the same dish, and the dressing poured
over them. Boiled or fricasseed chicken
should be fanked by dish of boiled