The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-09-22

bouquet in the hand. This pretty new
| idea will be used. it is rumored, for
| balls and operas during the winter to
come.
In choosing the usual make of fan se-
lect one Of those which have designs
in imitation of some ~well-known artist
| in this line. These charming limitations
are now being imported from Paris
| and sold at a minimum of prices. The
f~avorite woods at present seem to be
| cedar, satin wood, sandal wood, rose
| wood, amourette, etc., and the more
| rdinary materials. prettily fitted in
| scarlet, green and so on.
*s
An excellent way of washing chamois
feathers is as follows:-Rub them we'll
| all over, hills dry, with good yellow
soap; have ready a lukewarm lather in
a suitable pot, put the feathers into the
| same pressing them down SO that they
may all come into contact with the wa
| ter; cover the utensil and stand it on the
| side of the kitchen stove. where the con-
| tents may remain at about the same
| temperatures; the water should on no ac-
count be allowed to become cold or very
hot. otherwise the leather will be either
hard or Shiny.
After four or five hours soaking shake
them about in the water till they are
| clean: repeat this last operation in a
fresh soap lather, with very little soda;
| rinse them in plain lukewarm water,
| wiring them very lightly and spread them
| between coarse clean kitchen cloths.
Beat or shake out all the moisture by
| holding the leather at one end, sand
| wiched,n as it were, between the cloths,
and finally dry them quickly near the
fire. Pull them gently into shape and
when quite dry brush them quickly with
a moderately hard brush on both sides
to get rid of the superfluous fluff. Leath-
ers treated in this way should be equal
to new.
Halibut steak, baked-Secure two shape
ly steaks; wash and thoroughly dry them
with a towel. Make a stuffing from a
cupful of crumbs, tablespoonful of but
ter, tablespoonful of onion juice, enc of
chopped parsley, a dash of cayenne,
quarter teaspoonful of black pepper, just
a grating of nutmeg and half a teaspoon
full of salt. Place one steak in the bak-
ing pan; lay carefully over it the stuffing
and place above it the other steak Put
small pieces OF butter over the 1op, anu
dust slightly with salt and pepper. Bake
until a golden brown, about 80 mute
Serve on a hot platter with a garnish OF
sliced lemon.
Frizzled beans-String and break into
inch lengths as many beans as are re-
quired for five persons; boil until tender
in plenty OF salted water; dram IN a CO.
lander and dredge slightly and evenly
with sifted -four. Put a tablespoonful OF
butter in a frying pan, and when not pour
in the beans and turn frequently, allow
ing all to come next to the pan IN turn.
Serve hot.
Empire lounging robes are ooth 1asn-
icnable M comfortable, says the De
lneator." They are made OF sore SILKS
cottons, cashmeres' pareses OF "ooien
b~atistes, and trimmeo win rlpoohs anu
laces ad lib. They are suitable 10 wear
when receiving any acquaintance Ia
mihar enough 10 can unplooen ana al M
formal times. A belt or gnole may pe
quickly ADDED shouio any extra Iorllan'y
be demanded at a moments hotice. lhese
gowns lave hlgh, square openings at the
throat when not hnisned with crush COL
lars or generous ruches OF lace OF pihAeo
SILK.
Less than half an ounce is the actual
weight OF the summary scdfI' winch can
be used as a wrap for the shoulders or
ovar tha head or twisted around the
..a.a-a e,n,u
throat ine Scarf Is d square . iiniy
cobweb-woven silk. 1t is one yard and a
quarter square. IT can be had in orange,
- - -. Il -. unaa- ,,rl
"nite' hgnl oiue' oio rose cream,
quoise, cardinal, maize, green, scariet,yei-
best quality Of the scarf lies in the tact
that it is washable. Many girls use the
- zIn-4a anoa $3.50 . : . s,,h.
White ana deiacate coiofeu ones q SUI
stitute for chiffon boas at the shore. They
are useful to fold over the front of a fam
=, wais.ao.+ hafo~a n,,tt;ng on a cloth
So 49, eala.os s;1,, li,,ing
lawn suiinpe ifeil IN oio1e pun ne
of the outside jacket.
-
"a. raa5ar r,h,, a moe 60
hard to keep the ferns in your fern dish