The record-union., 1896-05-03

simplest hats on the seasons record
simplicity being a virtue wholly un-
recgnized by the mi1liners of the spring
cf SO, both here and abroad.
To prepare shoulder of lamb a la
Boulangere, take all of the bone out of
shoulder of lamb, pound the meat a
little and season it with salt and pep
per. Then cover it with a light masking 6
of finely chopped shallots and mush-
rooms. Roast it in a deep pudding dish,
and when about half done lay potatoes
cut in quarters in the dish around the
lamb and, if liked, some chopped onion.
Roast slowly till done. Remove the
strings which tied the shoulder to-
gether, allowing it to take its original
shape, and send to the table in the
dish it was cooked in.
To make French rolls, peel six me-
dium-sized mealy potatoes, boil in two
quarts of water press and drain both
potatoes and water through a colan-
der; when cool enough SO as not to scald
add flour to make a thick batter, beat
we'll and when lukewarm add one half
cupful of potato yeast. Make this
sponge early in the morning, and when
light turn into a bread pan, add a tea
spoonful Of salt, half a cup of lard
and flour enough for soft dough; mix
UP and set in a warm, even tempera-
ture; when risen, knead down and place
again to rise, repeating this process
five or six times; cut in small pieces
and mold on the bread-board in rolls
Oh Inn w
in melted butter or sweet lard, and
place in well-greased baking pans nine
inches long by five wide and two and
a half in depth, makes a convenient
sized pan, which holds fifteen of these
rolls); press the rolls closely together.
so that they will only be about half an
inch in width. Let rise short time
and bake twenty minutes in hot oven;
If the top browns too rapidly, cover
with paper. Or make rolls larger and
just before putting in oven cut deeply
across each one with a sharp knife.
This is the famous cleft French roll.
Some of the latest millinery shows a
marked tendency to grow in hight.
Many of the crowns are raised and the
trimmings heaped to an absurd hight.
On Paris hats and bonnets many of the
gay flowers are yelled with tulle, some
of the red roses enveloped in red tulle,
then recovered with white illusion.
Width at the back of the hat does not
diminish, and on many Paris bonnets,
capotes, and round hats are long, wide
tulle or Brussels net scarfs or ribbon
strings Strings, if not exaggerated,
al, Those
of narrow velvet are particularly so,
but strings yard in length and four
or five inches wide do not appeal to us
at present The wide tulle scarfs, how
ever, either in black or white, have
very becoming and dressy effect, par
ticularly to women of mature years,
whose cheeks and throats have lost the
roundness and freshness of youth. But
on Leghorn and other wide-brimmed
hats these airy Scarfs fall gracefully
from the back of the hat, and will be
worn both by girls in their teens and
youthful matrons.
Dressmakers are just now called upon
to give little brightness to the hand
some dark or black gowns that have
done duty for best dresses during the
winter months, and for renovation by
way Of trimming guipure and other
rich laces and insertions are very eff
fective. The newer makes are consid-
erably heavier than the familiar pat
terms, and vary more as regards depths
of color or the reverse. Soft ecru looks
well on green, and a tinge of yellow in
the guipure is desirable with dull black
ia brics. Insertion lace now seems to be
suitable garniture for any sort Of gar
ment or material-velvet, satin, silk,
cloth and wool textiles, or dainty cot
ton materials. 1t is by far the best plan
to purchase the best quality, for when
the lace is soiled it can be cleaned again
and again equal to new. The word lace
is used in a general way, referring to
many of the new trimmings, for lack
of other suitable designation, for some
of the new laces and insertions have lit
tie in common with the filmy, cobwebby
textiles properly called so.
The Empire poke bonnet is very chic
and pretty above a young and piquant
face and in black or gray it is especial
ly becoming to not few women of ma :
ture years, who are blest with q lux
uriant growth of hair that can be
waved beneath the spreading arched
brim. Many fashionable women who
eschew what is generally fashionable
and elect to wear just the opposite of
prevailing modes, especially in the mil
linery line, are adopting this unique
little Quaker-like bonnet, discarding
all the frills and bushels of flowers now
the rage, and wearing the simple hat
in gray, brown or black straw, trimmed
with wide, rich satin ribbons, bows and
knots matching the straw caught with
very elegant buckles of Norwegian sill
ver Rhinestone or cut steel. The ro-
settles or bows are set on each side of
the crown just above the ears, and the
bonnet is tied under the chin with mar
row satin ribbon. For summer wear
are lovely pokes of white straw, with
white satin bows and one pink rose and
| buds by way of garniture.
Narrow ribbon ruches are used quite
extensively to trim dresses, parasols,
capes, tea gowns, millinery, etc. Rib
bon is likewise made up into narrow
pleated frills to be used in like manner.
These narrow decorations appear sew
orally at the extreme edge of many
gowns, and some of the new skirts have
vertical or otherwise circular trim
ming carried from the waist down
ward to the depth of half a yard or
thereabouts. Many women will be glad
OF this fashion, for good figure i'm
mediately below the waist line is by
no means common, and it is always
| the study of the modiste to rectify it,
and the plain uncompromising skirt
| that has so long obtained gave the
wearer no chance of improving upon