St. Landry clarion. (Opelousas, La.) 1890-1921, 1896-11-14
EAvORITE. NEW SLEEVES.
EaseInating and Ingenions Styles fad
g Dinner Gowns.


there is q host of novelties offered. The
sleeve determines much of the style of.
the present gown, and has layished upon
Ii decorations enough for dozen or.i
4dinary gowns. favorite sleeve for the
plain cloth gown, which admits of little
5aarniture, has the arm fitted quite
snugly almost to the shoulder, narrow
ing down to absolute 'tightness at the
waist, where it spreads over the hand in I
two deep points. The only fuilness OF
the sleeve prffs out at the shoulder.
smartly, not at all in dropping way. |
but aggressiyely stiff, as If making up /
for the lack of quantity. Often this
style Of sleeve is made up in velvet for I
cloth gown, and finished at the wrist |
by o soft frill of yellow lace. A far I
more dressy sleeve is shown in style I
suitable for a handsome dinner or re-
ception gown, where more or less elab- |
5erateness is employed. Over a tight lin |
ing of silk is puckered thin meusseline |
de sole in black or white, from the puff |
which tops the shoulder to the friii
finishing the wrist. The puff is made OF
the dress material, and is made to stand
out as stif1y as possible, finished oddly
by a huge loop and long end of the silk
stuff caught at the top of the shoulder
by fancy button, and allowed to flut-
ter away at the back. Twists of velvet,
fastened with fancy buttons, finish the
bottom of the shoulder puff and the
wrist.
A novel sleeve to be worn on an even
ing gown when cut decollete resembles
a squash in shape. It consists of a
huge, fattened puff. very much de-
pressed directly at the shoulder by a
succession of fine shirrings drawn
tightly together from below which the
enormous fullness springs out. Ihis-
sleeve is especially handsome when
made of velvet, the seams intersected
with creamy lace, edged with friils OF
the same standing out over the velvet.
Quite as dressy a sleeve isshown for
a fancy blouse when something more
than the plain gigot sleeve is required.
1t has tight lower arm, extending
nearly to the top of the shoulder in
sharp point, from which the cuff perks
upward, The wrist is cut long and hol-
| lowed out in tiny squares to set over
| the hand, set off by the usual lace frill.
| A twist of velvet finishes the point at
| the top of the arm. while small choux
of velvet are placed Immediately below
it. From them fall two f1ots Of yei-
low lace to the elbow.
| Whenever the material viii admit of
| the combination, the lower arm of the
new sleeve is set In a succession of deep
wrinkles from wrist to shoulder, where
4 the fullness seems drawn out in the
opposite direction to form the neces-
sary puff On few gowns, always tail
or-made, the narrow coat sleeve ap-
pears, but it is early to predict the de-
gree of favor with which it WI be re-
| ceived.
The elbow sleeve is worn upon all
possible occasions by women with pref
/ ty arms, and is, moreover, q dainty
| mode, which everyone admires. An
extra amount Of bouffancy is allowed
the elbow sleeve, or the smart effect is
spoiled. %
A pretty idea of decorating the ell,
bow sleeves of a black gauze evening
frock is to scatter glittering gilt sss-
quins as thickly over it as possible, and
edge it, top and bottom, with sequin
sewn gauze.
/ A great deal of attention is given to
the finishing of the wrists of all new
|. sleeves; they are seldom left plain, but
slashed into all sorts Of odd fashions,
according to the fancy, followed out
to fit the palm, and. allowed to fall over
/ the back of the hand in all sorts of
/ peculiar ways. Narrow puffings OF
silk matching the Innings are crushed
in here, and as many lace frillss as the
hand will admit of. Even the plainest
of,the points must be neatly faced with
silk matching the goods, or the effect is
4 spoiled. e7sssfsllt fss
In the great Paris houses there are
special sleeve designers, who never
touch any other item Of dress than the
sleeve, and from these clever brains
I emanate many of our most telling
modes When the skirt changes in
style the sleeves must change or ap-
pear outre by contrast.
BY and by, when skirts shall have
collapsed, we will all be ready to well
come the tight sleeve, but while the
present mode permits sleeve decoration
we will all; gladly follow. Beyond
doubt, the best sleeve lining is silk---a
thin, crisp taffeta.st. Louis Republic.
q CauIifio over Cheese. g Z e
To the cheese lover caulifiower au
Parmesan is "a delicious dish. First boil
one caulifower in boiling salted wafer
i 20 minutes. Then make. a cream sauce
\ after the following recipe: Pqt one
tablespoonful Of butter into a sauce
pan, with one tablespoonful of flour,
run together until smooth, but do not
let it brown. Now add one cupfu of
milk and half cupfu1 of cream. Stir
until it boils, then season. Chop the
caulifower into pieces and mix with
this cream sauce. Then spread layer
! in the bottom of a baking pan, sprinkle
lightly with Parmesan cheese, then a
layer Of the caulifower, sprinkle the
top with cheese, bread crumbs and bits
of butter, and brown i'm the oyen.@--N.
i. Journal.
celery and Carrots. :
Cut the celery into short pieces and
the carrots into thin slices. Boil ths
carrots in slightly salted water until
tender, then drain. Scald the celery in
another dish. Add the carrots and hall
mint Of ssyyeaf 1nilis Tshfckar. with a