The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-08

The new moires are something to
wonder over. Surely never before have
water silks more exquisite been pre-
pared for the adorniag of women than
those which fashions purveyors have
now set before her votaries Nor are
the new colored brocaded velvets in
ferior in beauty to the moireS. a
beautiful black MORE has a handsome
design which CLEANS with a lovely
phoSphOreScent green. Another, in
some wonderful way, has caught "a
reflection of pink lights. The delicate
evening tint5 are all represented. While
moireS radiate golden lights, and are
brocaded with shaded gold blossoms,
pale sky-blue patterns are Illuminated
with shimmering silver, and softest
pink and rose mauve melt into opales-
cent tints as the MORE catches differ
ent CLEANS of light. There are also
designs with wreaths of flowers and
colored medallions in heliotrODe and
green and other fashionable combina-
lions.
For theatre wear there are pretty
velvet capeS, with very flaring Medici
collars, trimmed with ostrich feathers
and lined with color like the cape, and
smart little bonnet matches this lin
ing in hue
> 4 h
There are few women who viii not
be pleased with the fact that corded
silks and silk and woollen reps are once
more in fashionable favor. For dur
ability and handsome appearance few
materials can compare with the silk
warp repped woods In black they look
equal to rich corded silks; they hold
their color bette: than silk, unless that
silk costs many dollars a yard; they
do not wear shiny, and they are far
less expensive because they are of
double width. They also require but
little trimming. and gown made of
this fabric always looks well on nearly
every occasion.
Dreamed turkey is a delicious dish,
either for a wedding breakfast or a
course at a luncheon. The turkey
should be boiled a day or two before
using, chopped fine and measured.
Measure pint Of bread crumbs. that
should be fresh and off the part of the
loaf inside the crust; add to it a half
pint of milk, and cook over the fire
until it is hot, stirring all the time so
that it will not scorch. Add to the
mixture quart of the chopped turkey
meat, mix well and season with two
teaspoonfuls of salt and a half tea
spoonful of white pepper. Beat the
yolks of four eggs until light and add;
then stir in the whites of the eggs,
beaten just enough to break them up
we'll, but no more. Butter a sood-sized
mould, turn the turkey into it and
steam for an hour. If more convenient,
put the mould into a pan of boiling
water and cook in a moderate oven.
Serve warm or cold on a large fiat
dish, and garnish with a cream sauce
seasoned with plenty of mushrooms,
salt, pepper and celery salt Boiled
peas are often served with this course.
The remnants of a head of boiled
cauliflower may be fried for luncheon
or dinner. Divide the vegetable into
sprigs, season them with salt and pep
per, dip them in a rich batter Fry
golden brown in deep fat, drain, and
serve hot, on dish garnished with
parsley.
A dainty salad is made as follows:
Remove the shells from as many hard
boiled eggs as there are persons to be
served. Beginning at the small end
of each egg, cut the whites lengthwise
into fifths almost to base. taking care
to leave the yoIks whole. Turn back
the petals thus formed, so as to
make each egg simulate an open pond
lily With a small, soft paint brush
dipped in beet juice color the petals
pale pink. Roughen the surface of the
yolks with a fork. Place these imita-
ton pond lilies, not too near together,