The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-05-31
FOR WOMEN'S READING.
THE SUMMER GIRL AND HER GOWNS
ARE Oft FIRST IMPORTANCE.
Hints for Dainty Luncheons When
the Grows Warm-Babies
Overcared For-Popular Women.

The season is about to commence again.
says the New York Sun, in which
the summer girl. with her simple.
cool gowns and distinctive costumes for
outdoor sports. reigns supreme in the world
OF fashion. Meanwhile she is deep in the
mysteries of making herself ready to full
fill her mission in summer life, and as
soon as the tide OF weather turns her way
she will blossom out in battalions of al
most uniform dress. The girl with a limit
ed finds a triumphant sort OF
satisfaction in summer styles, too, for she
can appear quite as fashionably dressed
as her more prosperous friends, with two
well-made blazer suits, a variety of blouse
waists, and two or three simple gowns
for evening wear, IL she only bears in
mind that the attraction Is not so much
in the gown itself as the artistic way in
which she wears 1t. IL she but possesses
that much coveted gift of nature called
style a very few costumes will make her
wardrobe extensive enough for the most
fashionable summer resort. Very striking
and effective changes can be wrought out
with one dark blue serge coat and skirt,
one white and one colored duck suit, with
innumerable shirt waists and pretty blouse
fronts to give color and variety to the
gowns.
White and colored piques are quite as
popular as duck for thick cotton gowns.
and the coats of these are either short
blazers with full futed basques six or
seven inches below the waist, or the still
shorter Elton coat which reaches only to
the belt, made with wide square collars
which are plain or trimmed. like the chill
dren's gowns, with white embroidered in
oortiOp eat In N Ito t1a urau from the q1Qa
For those who do not care for the coats
the waists are made in a box-plaited blouse
with the same wide collar made of pale
blue or pink pique to give a touch of
color to the gown. The ~prettiest sleeve for
this style of dress has a tight lower sleeve
or color to match the collar, and a large
puff of white at the top. Ecru duck makes
a very serviceable gown, and is very
stylish, too, when ii is made with a coat
and worn with bright-colored vests and
pretty blouse waists. The skirts OF all the
heavy cotton gowns are made without
lining. and are not more than nve yards
around at the bottom.
Materials for the thin summer dresses
come in greater variety than ever, ana
these gowns need not be expensive. unless
from choice, for they are prettlly MADE
over lawn and a colored percalne, which
is made TO resemble silk, in that 1t has a
gloss and a real rustic. Many Swiss and
dimity gowns are made, like glnghams,
without any lining at all. Dark celored
Swiss and organdie, Powered in bright,
vet soft colors, made over taffeta SILK
and trimmed with cream colored lace and
satin ribbon, form very stunning gowns.
A white organdie. lowered in pink and
green and made over a pink SILK lining,
has a fiounce of cream lace six inches
wide around the skirt, and lace edge TO
m mi. ih a and 4 t gsaf fop at OF the a S Seit, s desR rs
the lining through and giving the effect or
a basque. Lace forms the yoke to the
full waist, and wide double frills of or
candle edged with lace fall over the
elbow sleeves, while lace is draped around
the neck for the collar and forms a bow
In the back, with the addition OF rlDDon
loops. Pink satin ribbon is used for the
BOWS on the shoulders and the belt which
complete this dainty gown.
The skirts of these thin W are gored
enough to flare we'll out at the foot. and
nave the godet effect in the back. White
ruffies ed yed with yellow lace around the
bottom. and are hung over a gored lawn
skirt, not so full, and entirely separate
from the outer one except at the belt.
of gown. and little frills of the narrow
yellow valenciennes may follow the tucks
at intervals all around, and end in a tiny
rosette Of lace at the back, or trim the
waist in the same manner below the
ro@settes. leaving the yoke plain; The full
the lawn to keep them In place, and plain
satin, striped, or Dresden-patterned ribbons
make the belt and collar.
Fruit
New York Post.
When May comes it is a good plan to
begin a luncheon with fruit, or with a
fruit soup. The latter is also sometimes
served at dinners. The fruit may be large,
choice strawberries with the hulls on,
grapefruit, or a mixture of fruits served
ice-cold in the skins of oranges or grape
fruit, or the inside of a cocoanut or pine
apple. Sometimes these fruits are dashed
with sherry or a liqueur.
Again tiny sandwiches of anchovy paste
come first as an appetizer. They are small
rounds of soft toast cut from the bread
with a biscuit cutter before t~oasting.
Spread the past thin, sprinkle with the
yolks of hard-boiled eggs and a bit of
chopped parsley. After the sandwiches may
come clam broth, then broiled shad-roe.
or mushrooms on toast, a rum omelet on
fire when it is served and having a brown
sauce. Young chickens fried with green
peas and rice croquettes makes a delicious
course. A salad course that cannot be sur
passed at this season of the year is of ice
cold boiled asparagus with a mayonnaise.
waters and cream cheese. For a dinner the
salad should have a French dressing.
Two luncheon drinks that deserve their
popularity are a punch made from pine
apple and other fruit, or a bowl filled with
a mixture of Rhine wine, Apollinaris and
fruits. To make the pinapple punch crate
"a laiS0 "a llP1 RAHNr sla tIa ~ IL Il
syrup made from a quart of water and a
pound of sugar. Boil the water and sugar
five minutes, cool, anu add the pineapple
and the strained juice of three lemons.
When ready to send to the table mix
thoroughly with a pint of cold water, put a
large block of ice in your bowl and pour
the mixture over ii. Cut two dozen Malaga
or other white grapes into halves. take
out the seeds, mix with the yellow pulp
of an orange and a teaspoonful of rose
water. Add to the punch. Sometimes or
ange-1Ower water Is added to the other
f1avors. Serve i'm punch glasses.
To make the other drink mix Rhine wine
with Apcllinaris, a dash of cordial, a few
slices OF lemon, of pineapple, a bunch of
mint, and a few Strawberries.
Orange soup, indeed, most of the fruit
soups, are best cold, and. therefore. are
best suited to a hot day. To make a quart
OF such soup. a quart of strained fruit
juice is necessary. Put over the fire in a
double boiler. add to it a half cupful of
graduated sugar. Moisten two tablespoon
fuls of arrowroot with a little cold orange
Juice or with water, and add to the hot
juice. Stir until 1T is perfectly smooth
and begins to thicken. Cool and add two
tableSpoonfuls of curacao, the flavor of
which will blend most perfectly with the
soup. as it is. as you probably know, cordial
favored with orange peel, cinnamon and
mace. Cool before using. and serve in
the size Of an English walnut before serv-