The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-11-03

My 49, 49,
rows of inch wide valenciennes-real val-
enciennes, mind,-insertion and finished
with a full ruffle of lace. At the top OF
the first f1ounce is a wall of Troy pattern
in lace Insertion, while WI full dust ruff
nes at the hem give the finishing touch OF
elegance to his dainty $50 CONNECTION.
Or, for a modest sum of $50, one can buy
a creation of white ~taffeta, whose only
trimming is an aecordion-plaited Spanish
f~iounce. which is not joined at the seams,
so that the lace ruffle on its edge forms
a series of jabots or cascades at short in
t~ervals, giving an indescribably rich eff
feet.
Something new and timely is the Dres-
| den taffeta skirt, lined with fine white
French flannel, and trimmed with two
| scant scalloped hounces bound with mar
row black velvet. forming a desirable
| combination of warmth and lightness.
But. after all, the petticoat doesn't
make the woman any more than the tailor
makes the man, and We have known some
| very estimable-and strange as it may
| seem-happy women, who W never paid
more than 50 cents for a petticoat in their
whole lives.
/ 49, the observation-disclosures ~ *
that the conventional, everyday order OF
your table should be set aside for the
Thanksgiving feast writes Ella Morris
Kretschmar in the November
Home Companion" In days when SER
wants were rare and unframed, things
were not served from the sideboard and
s~ide-tables. Besides how could you pic
ture a board that groans with its wealth
of cheer without the good things in evil
dence?
1.-THE turkey, of course. is placed before
the host. also the meat pie; the vegetables
in covered dishes, before the hostess. The
cranberries, celery lin low crystal disnes
on a napkin), that time honored
ton. the sour pickles, jellies, etc., may De
placed here and there along the board
effectively. Sweet pickles may be added;
also dishes of fruits and nuts-the two
latter to be eaten, of course, with the
dessert. Hot house flowers would be an
homogeneous feature, yet the dainty,
tasteful colonial dame doubtless found
some decorations for her table. The bright
berry-clusters from he box-elder tree
would be very effective; also autumn
leaves or beautiful dried grasses, or a
tiny sheaf of wheat, oats or rye. Some
thing will furnish a proper centrep1ece;
if nothing better, a high dish or silver
basket of handsome apples will answer.
All of the above nay be on the table
when the guests assemble. the soup al
ready served at each place. When the
soup-plates have been removed the main
course begins, which, when removed,
gives place to all the remaining items of
the menu.
MENU.
Clam or Oyster Soup,
Roast Turkey, Giblet Gravy.
Chicken Pie. Boiled Ham
Cranberry Sauce. Celery.
Mashed Potatoes.
Turnips. Squash. Boiled Onions.
Sweet and Sour Pickles.
Plum Jelly.
Mince Pie. Pumpkin Pie. Pound Cake.
Preserves with Cream.
Apples. Nuts. Raisins.
Coffee. Cider.
Four lovely bodices, suitable for house
or theatre wear, have been received from
Paris. :
The first is shaded, luminous, violet
liberty satin, the blouse bodice has a
deep YOKE u pldilcQ NlOiS NGiSCts WHEY
the velvet and silk meet, the silk is
turned over in a full berthe, which is
edged with yellow lace. The little basque
is edged with the same lace and the belt
is fastened with a yoke of amethyst
and pearls.
A bodice of silvery green taffeta has a
plated yoke of silk, which finishes at
the bust line with a piece of handsome
applique embroidery in white satin. A
frill of white lace appears from beneath
the white satin. The collar is of white
satin, braided with white and silver, and
the sleeves are similarly or~namented.
A yellow bodice has a chemisette yoke
and pointed revers of white satin. The
blouse has a b~ox-plaited front and is
adorned by a double row of gold and Jet
buttons. The edges of revers, box-plait
in front, epaulettes, wrists and chemis-
cite are outlined by narrow black velvet.
A blouse of Mandarin pink'-azalea
is slashed, back, front and sides, with
white satin across, which are placed at
intervals of two inches, straps and tiny
bows of black velvet.
"White in all fabrics will be extremely
popular for evening dresses this season"
writes Isabel A. Mallon in the November
Ladies' Home Journal" For young girls
the inexpensive silks, the soft woods and
fine muslins, While for older ladies heav-
Ter silks, brocades and satins will obtain.
A Partisan authority gives, next to white,
as the fashionable colors for evening
wear. gray, yellow, pale blue, purple, red
and green. Ribbons in satin and velvet
are popular for trimmings. Bright orange
in satin or velvet, used as belts, r~osettes
or any small decoration, is specially sue
cessful as a trimming on white, black or
gray. Black satin skirts continue to be
given great favor, and a wise young ma
tron, wishing to be economical, can have
several fancy bodices, each of different
color and material, to wear with her black
skirt, and then by the artistic use of a
colored belt and collar each bodice will
seem a different toilette"
80
Caterers are suggesting all manner of
dainty bills of fare for the small sup
pers which come in with autumn days, for
after theatre affairs, whist bouts and the
like. Very often the principal Wand is
done on the chafing dish in the presence
of the guests.
One tasty menu comprises lobster salad
with lettuce sandwiches and coffee with
whipped cream.
Another, chicken croquettes with a
sauce and water cress sandwiches and