The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1896-10-25
FOR FEMININE READERS
THE SUNDAY DINNER QUESTION DIS
CUssED By HoUsEKEEPER.
GhfIdren-Fashions Show NO Great
Changcs-HouschoId Hints.

try homes, and in most city households as
WELL says writer in Womankind. This is
a late end usually hearty breakfast, fol-
lowed by the dinner of the week in guam
tity and quality at or 1:30. At s, when,
on the other days of the week, substan-
tial meal is the rule, on Sundays cold meat,
salad. cake and sweetmeats are offered to
the stomach already outraged by the pre-
Ceding routine of the day
OF course the result is disastrous The
gentle melancholy of Sunday afternoon is
usually an emotion engendered by the
noon overlooking, and blue Monday
means only the indigestion following Sun
days reversal of routine. By Tuesday
Monday night the normal is again assumed,
and gastric peace reigns till the following
Sunday.
Many housekeepers will read and admit
all this. and then fall back on the plea
that Sunday Is the maids day of Telaxa-
ton, and they object to preparing and,
worse, clearing away dinner at o'clock.
This is side Of the question not to be ig-
norcd, for Sunday is very refreshing
Y and valuable relief to the monotonous
drudgery of the kitchen, and should not be
unreasonablyf interfered with. Where a
second maid is kept, however, there should
be no argument of this sort, as, taken in
tur1l the extra work the Sunday night
the earlier and easier getting away on the
Sunday out. 1t is the one-servant estab-
lishment where The Sunday dinner at the
usual weekly time becomes more of a prob
lem On the maids day out the mistress
must manage the meal, and she naturally
prefers the lighter The health of the
family. however, is worth one of two
Things, either the services of a regular sup
Ply 10 take the maid place on her holi-
days, or the effort of a little extra planning
70 secure at such tines a better dletetic
formula of meals
In this connection the testimony of a
nousekeeper whose home is III a neighbor-
Ing city Is of value: Il was convinced sew
erai years ago., says she, that the in
variable recurrence in my family of Mon
Gay Indigestion was the result of Sundays
trregularity. But l was confronted, as are
many other women. with the necessity of
considering the inclination of the one GEN
era! ho1sework maid who serves i'm my es-
tabiishment. 1 have, however made a
compromise that works very satisfactorily.
we really don t have any dinner at all on
Supday-that is, a regulation one Our lun-
cheon Is enriched by the soup that usually
- served at dinner, and the main dish
which follows that is hearty like corn-frit-
ter oysters now, escailoped oysters later,
with salad pitcher of chocolate, and wa
Iers and fruit. | take pains to provide
something that everybody likes, and a tasty
relish goes with it. The evening meal is Z,
supper that IS practically dinner. Only
the round of vegetables, gravy. and soup
are left out; it is these which make the
dinrer-getting difficult and tee clearing
away q long operation. Last Sunday for
example, we had broiled steak q dish Of
baked hominy prepared with grated cheese
OF which we are inordnately fond; raw
tomatoes served whole, with French dress
ing ing hot crackers, cheese, and black cot
Sunday out, was to broil the steak She set
the table. peeled the tomatoes and left them
In the Ice box, and got the dish of hominy
ready to put in the oven Five minutes by
the clock after the steak was broied saw
heated in a minute by one of the children
just before the Edam cheese, which is al
rays ready. was brought in. and our little
drip coffee Dot made our cafe noir on the
table. Often we have roast fowl. veal
Loaf with dish like escalloped tomatoes
or baked macaroni to go with IT. The meat
Is prepared in the morning the day be-
fore, lie it can be; a little care and expert
ment develop the faculty of judcious Sc
lection. We live well on SUNDAYS but we
live regularly, and enjoy the same degree
OF health on that day and on Monday that
we do the rest of the week..
The Fashions.
New York Sun.
The fashions in view just at present are
very easily adapted to our use, since the
points of difference between summer and
winter styles are in the smaller sleeves
narrower skirts and the added bolero jack
yet, but a revolution in skirts is promised
which will stir up a lively interest in the
affairs of Dame Fashion. The Partisan
models furnish a variety of skirts that is
at least commendable exhibition of
the dress designers ingenuity. but whether
or not Ii will GUST the plain f1aring skirt
from popular favor is the point in question
Skirts are trimmed around the bottom,
paneled up the side, gathered plaitd in
around the hips. draped with the effect of
an, Overskirt and made with tablier fronts
and medium long trains for evening wear;
and the ''peplum' overskirt, cut in long
points to hang over an underdress of a
darker or lighter shade in contrasting ma
terial, is one of the old styles revived for
Inspection. The overdress may be of velvet
cloth a DrOcdded
the reverse, with the two materials used
but as yet the plain gored skirt fitting wei
at the top, with the fullness plated in mar
rowly at the back. has the lead -Four and
half or five yards around the bottom is
the required width, and II is by far the
most graceful skirt we have had in years,
Some of the latest tailor-made skirts
plated nearly all the way round, beginning
with the wide box plat in front and are
lection of comfort. Gored cloth skirts are
trimmed on each seam with braid put on in
festoons and military knots of braid, and
silk braid stripes the seams of velvet
gowns. An imported black velvet gown Of
this style has q short coat bodice very
scant In the basque and a vest of cream
satin, opening with pointed revers over a
black satin. with soft cord inside to form
a roll, outline the seams of other skirts
and bands of colored satin covered with
cream lace are set into the seams with the
material tapping over on either side. or on
the outside with a finish of inch-wide black
velvet ribbon on the edges and crossing the
band at intervals all the way down. Braid
is put in horizontal lines from the bot
tom of the skirt to the knee. and trellis
work braiding is another novelty in skirt
trimming which entirely covers the tabIfer
front. This effect is carried out with mar
row velvet ribbon on bolero Jackets and the
short puffs the sleeves.
Black satin and velvet ribbons in various
widths are used In great quantities for
dress trimmings this season, and they trim
the skirts and decorate the bolero jackets
and vests. either sewn on plain plated
into a frill. They form the wide belts so
much WORE, and made into bows and
rosettes without number. Fur is very ex-
tensively used a dress trimming and il
Is quite as fashionable on evening gowns
and tea gowns 1t is on cloth costumes
for the street. Marrow bands of sable with
a finish of beaded trimming one side
are set in rows across the front breadfhs
of velvet and cloth gowns and around the
bottom of the skirt, and trim the bodice.
being set on up and down with cream lace
insertion between to form the blouse or
vest front of cloth bodice. Bands OF
ermine and sable tri2n some of the bro
caded silk evening gowns, with two rows
set WIDE apart around the skirt one being
on the bottom, and the combination OF
cream lace and sable is always effective
wherever 1T is used. Little bolero fronts of
fur worn on both house and street
gowns, and wide belts of fur are one of
the extreme fancies occasionally SEEN but
ID is not at all pretty or becoming to sthe
Y figure. The prettiest novelties in fur are
"a the neck ruchinRS "a