The National tribune., 1895-01-17

One of the most striking faults OF modern
society conversation is the habit of interrupt
ing. Women are continually complaining that
there is not enough brillsncy, nor leisure, nor
opportunity to make possible salons like those
famous ones Of the French women where con.
versation exquisite and also profitable
art Yet women will all talk at once and will
interrupt, and do not believe it would have
been possible for the sweetest most beautiful,
most tactful and most learned Madame de Stael
of them ali to have made delightful COM
pany out of the hurrying, impatient, restless.
noisy groups of women that assemble at teas
and afternoons at home. The habit of inter
rupting is much stronger than one would sup
pose. If any woman will resolve to give up the
conversational scrambling for an afternoon to
observe on her own account. she will see that it
is so. The talker interrupts her neighbors, in
terrupts her guests and her hostess, interrupts
herself, even, and profitable conversation is
doomed. There are innumerable topics for
general discussion. Magazines, new books,
| and newspapers start them by the thousands,
and people are always beginning to talk them
| over. There are topics which would bring about
a display of wit, learning, sympathy, and philos-
ophy, if people will only let them go instead
of continually interrupting or of being afraid
| that any little silence means boredom, when it
may only mean a moment to think over what
has been said or to try to answer question.
The continual fear that some hostesses seem to
live in that the talking will stop for three or
| four minutes. and the consequent changing of
the subject is just as bad as the interrupting,
and both are hard on conversation; Also it is
| difficult to profit by conversation wherein all
are talking at the same time, no matter how
wise each individual may bo.
81.
Dark-brow crepe cloth with ivory satin and
mink is combination that is fascinatingly
| pretty.
Two pretty combinations for the ever-stylish
! black-and-white gowns are first, to have a
black satin skirt, waist OF black-and- white
striped satin-narrow stripes-and sleeves of
lace or net over white satin, the big, full sleeve
puff being covered entirely with the lace before
it is made up and gathered into the ARM hole
Or second. to have the SIX irt of the frock of the
striped satin and a waist Of white chiffon with
sleeves ruffied three or four times between the
shoulders and elbows, where they stop.
For evening froeks tito brocadcs are popular,
but only the skirt must be of the heavy lowered
material. The waist is of chiffon or plain satin.
al
The most uncom Portable things another wo-
man can say about our new clothes is that
particularly handsome new Winter frock-the
result of much imagining and planning-looks
meat" what is fondly imagined to be an
extraordinarily swagger jacket or cape looks
warm" and a hat bought for fancied Frenchi-
ness is described as being serviceable" All
of these qualities-perbaps not always neatness,
but certainly warmth aud serviceabiity-ar
not difficult to provide, and it is no compli.
ment whatever to ones taste and ability to
have them commented upon.
So
For people hunting variety in sandwiches |
there are ones made of dates finely chopped |
and spread between thin slices of buttered |
bread.
There may be shredded sardine. stoned |
olives chopped chicken with mayonaise sauce, !
and jelly preserve sand witches. besides the |
old stand-bys made of ham and tongue. !
x*#
Cheese can be nicely fixed with crackers for |
lunche0ns. picnics or teas. Crate tho cheese |
and sprinkle it thickly over buttered crackers |
adding little salt, unless the crackers be al |
ready the salt ones. Put tho crackers In the |
oven until the cheese has melted sufficiently to |
make it stick. These arc sometimes called |
Welsh rarebits but if it be correct to call them |
by that title. then they the mildest Welsh
rarebits ever fashioned and would not be rec
ognizcd by the much more indigestibTe rare
bits made out Of cheese. ale, butter. pepper.
eggs and what not melted together and served
with crackers or toast.
Delicious devilled eggs may be made by put
ting finely. chopped ham in with the paste
made from the yolks and the salad dressing.
This paste is pressed into the white of tho eggs.
They arc put together, and each is served on a
lettuce-leaf. For this, of course, the eggs must
be boiled very hard, tho yolks carefully re.
moved aud the whites of each egg kept to-
gether. for the half of one egg will not fit the
half of another.
q