The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-07-23
shore one Is likely to be submerged once
or twice by a breaking .'comber."

Goods Economist, . Is a boon to those pos
sessing half-worn dresses that can be
made to do duty another season by thus
arranging them and using new ribbon,
velvet or satin belts and collars.
The net Is plain, striped, spangled or
embroidered and in colors or black rather
than white. When 70 inches wide 1t needs
seven yards to cover a dress. The net Is
gored and hemmed for the skirt and puff
ed and fulled for the waist.
The retail stores of New York are SELL
ing N-inch mousseline and chiffon as low
as CSC. for this purpose and striped gauze
down TO Soc. In using these thin materials
one cannot be too lavish with them, as a
fluffy appearance is more than half Of
the style desired.
Even beautiful materials are yelled. as
a pink satin brocade with a soleil plated
overdress of ecru not having rows upon
rows of pink satin baby ribbon upon the
lower edge. Black satin covered with
black net embroidered in steel was hand
some. with steel for a bolero and girdle as,
well.
Deep pink taffeta was yelled in black
killed gauz and decorated with a pink
velvet belt. Turquoise satin draped in
blue net embroidered with silver was
frightened with punches of artificial pop
| pies, a favorite color.
A lovely MORE antique has silver span
giles outlining the pattern of the water
Ing.
White satin brocaded with Louis XVI
knots in silver effects is not new. but it is
worth mentioning when It continues to be
worn in Paris.
White crepe embroidered in pearls and
gold is made up over white taffeta and
has a ~eorselet of yellow velvet.
A mauve velvet has a tablier or separ-
ate front and vest of white killed tulle
over a deeper shade of purple.
Black MORE brocaded with red forms a
skirt with a corsage of red velvet striped
with black guipure insertions; black vel
vet belt.
A charming pearl-gray satin brocade in
small, graceful orchid sprays has a
c~orselet of glace orange velvet and vest of
cream lace. The belt narrows oval the
front and is confined in several places by
slender enameled bars or buckles.
Satin is the favorite for costumes of
this description and odd skirts with chif-
fon and tafeta Tor separate waists.
The most popular gloves at present
since the sleeves of so many summer
gowns only reach the e1bow-are 12-but-
ton length m-ousquetaire, in white and
very pale shades In fine kid. also in suede.
Twelve. sixteen and twenty button length
white glace kid -mousQuetaire gloves are
for evening wear.
An English glove novelty is the Mar
quise glove in white kid, with wrist bands,
buttons and welt Of gold, black or hello
trope.
Very dainty gloves for summer even
ing wear have glove fitting lace tops
that fasten just above the elbow with
ribbon. In these, black and white are
only modish-
Then there is a thin kid glove for
street wear, visiting, etc., in a variety
of grecnish gray tones. stitched with
white or black These are very smart.
Among the more extreme novelties in
dress gloves. there is a plain apricot.
with the sides of fingers in white kid
and also the stitching, slit welt and but
tonholes to match, with pearl buttons.
Queen Victoria. 1t is said, who is par
donably proud of her little hands, always
wears eight-button length black suede
mousquetaire, and. the same in kid. This
is for dress. For day wear the gloves
are only four-button and in gray mouse
shades. The evening gloves of the Prin-
cess of Wales are twelve-button nous
quetaire, in either suede or kid, white
or pale gray, usually stitched with mar
row black
For day wear the Princess gloves are
in shades of tan, gray and black. AS
these two women are acknowledged to
be among the best gloved of any women,
it goes TO prove that striking novelties
are. not necessary to create hat pleasant
impression. Refinement is proclaimed in
the dressing Of the hands.
80
Have you a favorite way for cooking
egg plants? Is it anything like this: Cut
the plant in two iengthwise. scoop out
all but about enough to leave a half-fnch
thick shell, which shell is to be boiled
till tender. Cut up into d~ice-shaped
pieces the se~ooped-out portion Of the
plant and fry 1t to a delicate brown;
then pile. it tightly into the boiled por-
ton Of the plant, sprinkle a little Par
mesan over It, a little chopped parsley
and salt and cayenne. The beauty of
the dish is in having it as hot as pos
sfbie. but OF course every one knows
that.
Another excellent way of preparing
egg plant is to cut or the tops without
detaching. SO they will serve as lids.
Scoop out all the insides and chop them
till very fne; add half the quantity of
bread crumbs, a finely minced onion,
three chopped mushrooms and seasoning
to suit. Boil this for ten minutes or so,
then let it get perfectly cold and fill the
egg plant skins with it. Put down the
lids. cover the plants with a buttered
paper and bake for twenty minutes
Seasoning to taste means in this case
salt and p with the addition of any
other condiment that you may think will
tend to make the dish more appetizing.
A little curry powder may be added for
varfety's sake and by the same token a
little mustard will not be out of place.
The s'Eanitarian" says:-The effects
produced by the drinking Of water vary |
with the manner in which It Is drunk. |
If. for instance, a pint of cold water be
swallowed as a large draught. or II It be
taken in two PORTIONS with d short inter-
val between, certain definite effects fol-
1ow-effects which differ from those which
would nave resulted from the same
quantity taken by slipping.
Slipping is a powerful stimtslant to the
circuiatson-a rfang which ordinary drink
ing is not. During the act of slipping the
action Of the nerve which shows the
beats OF the heart is abolished, and as a !