The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-05-28

sSly oud arrangement OF yeIi0W TlDDOn,
which forms q bow On the left shoulder
and a ruche across the front. There is
also a belt and sash ends of the yellow
ribbon. h combination of coloring of
yellow and heliotrope is exceedingly ar
tistic and becoming, but care must be
taken if the gown is copied, to choose
just the right shades, otherwise the effect
is TOO crude.
Taffeta silks are very smart indeed.
One gown just finished is a pale gray
taffeta trimmed around the bottom of
the skirt with a band of Irish point
lace headed with narrow black velvet
ribbon put on in loops. Besides the
high-necked waist which belongs to this
skirt there is a low-cut one which is
extremely simple and yet very smart; it
is made of the taffeta with the full
gathered effect in front, and trimmed
with white mul edged with lace put on
in a V-shaped fichu from the shoulder
to the waist, one side crossing the other,
and the end falling down on the skirt.
Between the v-shaped opening there is
a vest of embroidered white chiffon, and
the sash is of white chiffon. with the
ends cut bias and trimmed around with
lace Taffeta silk is comparatively in
expensive and a gown like the one de-
scribed need not cost any large sum of
money.
1t would seem as if fashion has called
back again the time when with one black
silk gown a woman was never at a loss
to know how to dress. The black
t~affetas, trimmed with black velvet rib
bon or little ruffles edged with lace, are
now invariably made with two waists,
sometimes three-one will be suitable for
street wear; one for the evening will be
made very simply, and trimmed with
ruffles or black velvet ribbon to match
the skirt; and the third waist will be of
black net or chiffon lined with white,
cut either square-necked or made over
a low-cut lining, whic hhas the effect of
a low-cut gown and yet covers the neck
and arms. This style of waist is becom-
ing to every one, n can be trimmed
with jet, steel, or lace; some of the
newest have entre-deux of black velvet
ribbon and lace; the back fits tight, the
front is loose and graceful A high col
lar of ribbon and a ribbon belt and sash
are the usual finish. The bias belts,
finished with a bow at the left
side, are equally in fashion with the rib
bon belts and the long ends, which fall
to the hem of the skirt, the ribbon being
a finger width. There are also sash ends
of taffeta or surah silk, cut narrow at
the top and fiaring out of the ends, and
trimmed all around with a full ruffle,
either of lace or of the silk itself.
although it is well known that the
American markets give al abundance of
vegetables, it is regretted that there is no
country where they are SO little apprcci-
ated,n writes Mrs. S. T. Rorer in the June
Ladies Home Journal ''To this omis-
sion may be traced much discomfort
among the poorer classes. The legumin-
Gus seed, peas, beans and lentils yield
almost double the amount of muscle-mak-
ing food to be found in beef. One pound
of beans costing five cents will give a
food value equal to two pounds Of beef
at fifty cents, an item of economy worthy
of thought. 1 am in this considering old
peas and beans; those green or unr1pe
contain a larger amount of water and
more sugar, and less afbuminous matter,
but on the other hand they are more
easily digested.
A concentrated vegetable foods re-
quire long, slow cooking to render them
suitable for use. A Dattle baking soda
added to the water in which old peas and
beans are ooked removes the strong
flavor, making them much more deli
cate. All vegetables should be washed
well in cold water. Green vegetables,
such as spinach, cauliflower, cabbage.
Brussels sprouts, cucumbers, kale, onions
leeks, asparagus, turnip tops, beet tops,
Swiss ehard, young peas and string beans
should be cooked in boiling salted water,
and boiled slowly until tender, not a
moment longer or the flavor will be lost"
The maruuise parasol that was popular
in 1910 and during the second empire is
much in vogue. 1t is very light and ex-
tremely pretty. 1t is made in all colors,
in all materials, plain and figured, and
trimmed with a deep faHo of lace.
The handles are very elaborate, and
they fold back. Butter-colored straw is
among the latest novelties for hats.
Hats composed of it are trimmed with
various colored flowers and feathers. A
pretty model of the yell DIV straw has a
bunch of black tips at one side, and the
low crowr eircled with a wreath of
soft pink roses.
A smart French creation of cream chip
is in the shape of a mushroom, and it is
trimmed with bows of yellow, green and
blue plaid ribbon and turquoise blue
wings.
Blue and pink straws are much in
vogue. They are a bit startling at first,
but as the season advances they will
not appear at all unusual.
Mousseline broche is almost as pretty as
the jeweled chiffon, and employed, like
most of these fabrics, for the fronts of
bodices. There are a great many black
and white broche gauzes, navy and white,
and green and white, and grenadines with
bright Roman-colored stripes; while clip
teal spots in white figure on many of the
black grounds. Gismonda is striped as well
as figured, and handsome silk spots and
silk designs appear on the more expensive
mousseline de sole. We have to accustom
ourselves to a range of bright colors,
such as red and blue, bright magenta and
sky blue.
Silk grenadines have burst forth in
gorgeous patterns, recalling the figures
in the finer crepons. They are beautifully
| transparent, and are. of course. designed
to be made over bright-hued silks.
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