The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-11-23
ideas for dMofmen

~ MISS JenkynS one Oh the old iaules III
Crawford \ was probably the frst to
express her IDEAS on eating oranges.
5 he did not like to cut the fruit, for.
IS she observed, the Juice all ran out,
] obody knew where; she came to the
conclusion that sucking was, in fact, the
taly way of enjoying oranges.
But. them each country and State has
is own method and these are interesting
and characteristic.
Have you eaten an orange fixed in the
~ennessee way? Or in the Kentucky
,gay? You probably have, although you
weren't aware of it at the time. I fancy
the names are onlysarbitrary and might
lie transposed or omitted without in the
least affecting your enjoyment of the de-
} ! cious fruit.
However, to prepare an orange by the
tennessee method, you must first cut
u i open and carefully remove all the
H seeds. The fruit is, of course, ice cold.
How squeeze the juice into a claret glass
/; nd, if very sour, add a bit of sugar to
i and often a dash of sherry or rum,
Which gives q delightful flavor. Serving
n the juice in this fashion does away with
81 the troublesome skin and seeds. which
N form the problems in dealing with an
"a orange.
The Kentucky suggestion is almost
equally successful. 1t requires a spoon,
the fruit cut in half across the section
ind the seeds again taken out.
Many Cubsns cut their oranges into
Quarters lengthwise with the sections and
"A taen pull back the edges of the Skin at
H each end of a quarter. This provides a
convenient handle and the fruit is eaten
cut of hand.
n An elaborate method of preparing an
Grange begins with cutting off a circular
. Iiece at each pole, holding the fruit on
the plate, meantime, with a fork, as If
{ arying from a piece of meat. The sec
end step is to take one of these circles
On your fork and replace it upon the
grange as a cap. Then, steadying the
fcuit in this way, proceed with your
lnife to cut down the rest of the peel
ii slices until it resembles a yellow pond
lily. This is eaten from a fork, cutting
eff the pulp with your knife. But unless
Your knife is very sharp and unless you
rave practiced in private you'd better
rot attempt the experiment at table.
i is really very pretty when it is well
cone, and obviates the necessity of touch
ing the orange with ons's fingers.
These are table fashions. There is an
ether manner of fixing an orange that
va devised rather to tempt the appetite
Of an invalid than for table use All the
skin is peeled off except an equatorial
land about an inch wide. Then this
+ cut in one place. With a little care
n separating the sections from one
another you may have them all fastened
to this one band of orange peel, form
ing tempting morsels when the band is
spread open Upon the plate.
"
Great pains have been bestowed this
ear on trimmings. (which are most varied
in their styles. There is an enormous
range of embroidered lisse in the form OF
entire skirts, flouncings of various widths
and shaped motifs ready for appliques.
! Some of these are embroidered in heavy
stitches of white silk outlined with gold,
! While some have three or four rows of
/ Hack lace insertion introduced at inter-
walls and worked with gold and steel on a
e groundwork of tinsel flowers. This serves
for bodices and blouses. There is a great
deal of black lisse embroidered all over
v it'll floral designs in natural colorings. in
tsrmixed with tinsel. with narrow gallons
t, match, n the same of black and tin
sci in detachable patterns ready to be ap-
rliuued on to silk and satin as we'll as
cloth. In many of the designs there is
4iuch open work, which admits of the
foundation of the material being seen.
s eouins also figure on black lace; indeed
! they are ubiquitous and give light and life
t. the embroideries, says London
Queen" g
There is q heavy make of lace. some-
! ling like Maltese or Yak, rendered i'm
rortant and firm by thick cords, which is
J icing brought out in a series of shaped
Iieces to be applied to the bodices- These
are to be had not only in black and ecru,
hut in pervenche and other light tones.
With them are hand made gimps In gold
and silver, and any number of straight
edged canvas gallons, worked with Sc
oains. Entire fronts of dresses are or
ramented with black lisse in tambour
! s itch, with the cup sequins forming flow
ers in pink, green and silver, and motifs
4 Iii this same sort of work are ready for
application
Entire skirts, made the right shape to
S ID over a colored foundation, are excel
J IL Mt reproductions of black Chantilly lace,
most difficult to distinguish from the real
/ ling. There are endless ruches in inch
vide gauze ribbon, with satin edges, in
gerry color that could possibly be wanted.
rlched up ready to head and edge up silk
and lisse %fiounces.
Much of the black and gold and colored
nsel embroidery is made for narrow rib
bon to be run through the interstices of
tie pattern. even through the white and
/ q I'D true-lovers' knots, which are also
n AIDE in light colors. One Of the novel
les of the season is a white net with an
a ,plique of black Chantilly flowers, and
t5iere are many sprays ready to be stitch
e l on to white or black or any color.
A new form of embroidery, or rather a
revival of an old one, is a lace like de-
S gn, made in a darned pattern on lisse,
sometimes of ~founcings and sometimes of
Il ppeting insertion with the waved edges.
z n UGH black lisse is covered with tapestry
d signs. A good deal of narrow gimp in
b ack and white, and in flowers to match
ii colors, is Intended to be appliqued on
t. the edges of any material, which often
hive a lining of tinsel cloth.
one pattern of machine-made Chantilly
is producedsin several widths of 1ounc-
il SIS, and many widths of insertion with
S raight edges and waved. Some of these
4 oonvar tr,ra-Iavars, knote A hpautif1lf