The record-union., 1896-05-03
SACRAMENTO RECORD UNION. SUNDAY MAY s. 1896.

On the lower edge of this deep round
yoke is gathered a deep frill of silk
matching the yoke in kind and covered
with a second frill of white lace. These
two frills are shirred up together and
sewed to the yoke, with a little stand
ing ruffie left at the top as a heading.
This dreSsy little accessory is lovely in
mauve moire yelled with cream Vene-
tlan net and lace. 1t is also elegant in
black lace over white silk or satin, and
in black lace yelling yoke and hounce
OF bright rich Dresden taffeta silk.
Chine effects are truly the keynote OF
nearly everything in the world of dress,
the patterns appearing among silks, sat
ins fancy velvets, cottons, silk and
wool fabrics, etc. Nearly all dressy
gowns are now made with silk Innings,
and many chine brocades are used for
that purpose. Then a silk flounce,
pinked at both edges and placed inside
the hem, is imperative. These fancy
silks look very we'll for a change but
the shot silks, or better still, the plain
taffeta silks in monochrome, are really
the most elegant and refined choice.
E*
dressy millinery-one color over the
other very often, to produce the shot
effect so much desired, or may be to en-
able greater display Of color-green
tulle under rose color or blue, yellow un
der green, black over white, or vice
versa. The word ''billow'' is used ad-
visedly in relation to tulle as manipu-
lated by the miliner These tulle pleat-
ings are now sold by the yard in all col
ors and combinations, plain, ribbon
edged, f1uted, fiowered, and silk-em-
broidered; and if the May Queen style
of headwear offered you does not suit
your taste, you have only to purchase
becoming straw shape and then select
as much or as little tulle and other gar
nitures as you desire.
The new etamine and canvas-pat-
termed mohairs, shot in two colors, serve
as an admirable basis for the handsome
1rldescent paSSementeries which are SO
very fashionable this season, and seem
to grow more attractive, but alas! a
price in exact proportion. On gown of
pink and green changeable canvas, iri-
descent garnitures are used, with vest
of pink satin barred a la Breton, with
the glittering galloon. A lace cravat
is at the throat, and it is now the fash
ion to tie these cravats in front, with
spreading bows and short falling ends.
Vests in some guise or other are intro
duced in all jacket bodices, and revers
grow larger, and are very frequently
made Of cream satin with revers to
match, even on tailor gowns for day
wear 1t is claimed that the etamine
and canvas materials wear adm, rably,
being all wool, and although the hard
shining surface of the canvas patterned
mohair is little hard and trying, yet,
II made up with a soft silk vest with
reVers to correspond, or with rows Of
heavy lace insertion by way of trim
ming, this objection is greatly obviated.
The foods at a yellow and white
luncheon may consist Of cream of eel
cry soup, creamed oysters in cases.
broiled or fried sweetbreads with green
peas, stuffed potatoes, eggs, celery,
salad with waters and cheese, orange
sherbet with angel food, and coffee. A
simple yet delicious luncheon, that may
be served by the woman who has only
one maid or no maid at all, consists of
Graham sandwiches and finger rolls
a salad of tomatoes and watercress, or
tomatoes on lettuce with waters and
cheese, a coffee or fruit jelly with little
cakes, or a cold or frozen pudding with
coffee.
Furniture enameled in gray-green is
liked for the parlor of country houses
oJe lox II, 4
bedroom sets for rooms used only in
summer are decorated with Dutch
scenes with Delft blue The blue-and-
white counterpanes woven by our
grandmothers make suitable bed-cov-
erings in the Delft bedrooms.
Is
A new salad consists of cold vegeta-
bles cut fine, mixed and seasoned with
just enought French dressing to cover
them without running, put in layers Of
tomato, chicken or aspic jelly to har-
den. Asparagus tips, or peas or cauli-
| flower and tomatoes mixed, may be
used for the vegetables. Use individual
molds to shape the jelly. To give a
pretty color, cut and boil small carrots
| tender, and cut them into cubes and
other fancy shapes. Line the bottom of
the molds with these and with a few
green peas we'll drained, then pour in
about two tablespoonfuls of the liquid
| jelly. Set on the ice, and when hard
put in another layer Of the jelly, until
the mold is full. Serve very cold on let
tuce leaves or crosses. If finished in the
way first suggested, after the first layer
of jelly has hardened, fill the molds full
and when hard scoop out the centers
and put in a spoonful of mixed vegeta-
bles. Cover over with a thick layer of
the jelly, and turn from the molds on
a bed of green. Serve saIted waters
| with the salad.
Among new pieces of table furniture
are cutglass bottles with silver tops for
| Worcestershire sauce, pitcher-sha ped
| cut glass cruets for catsup, and COW
cred jelly-holders of cut glass or china.
The latter are large enough to hold a
tumbler of jelly, but are not particularly
desirable, as a glass of jelly always
| looks best when turned out of Its mold
or to a dish of glass or china.
|
In Montpelier in France recent
municiple decree forbids the wrapping
of any article of food except dried vege-
tables, roots. and tupers in printed pa
pers or old manuscripts For all other
articles of food new paper, either white
or straw colored, must be used
-
Many of the new wall papers are
striped. cream-White paper has
quarter-inch stripes of very pale silver
that looks like a corded ribbon. Scat
tered over its surface are violets in